Seafood-And-Chicken Paella

• 3 tablespoons extra-virgin olive oil, divided
• 3 large chorizo, sliced
• 2 large Spanish onions, halved and thinly sliced
• 6 garlic cloves, chopped
• 1 (4-pound) chicken, cut into 8 pieces
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 2 cups medium-grain rice
• 4 cups chicken broth
• 1/2 teaspoon saffron, crumbled
• 1/2 cup dry white wine
• 1 dozen littleneck clams, scrubbed
• 1 dozen mussels, scrubbed and debearded
• 1 (1 1/4-pound) lobster, steamed and split in half with claws cracked or 2 (8-ounce) lobster tails, steamed and split in half

1. Heat 2 tablespoons oil in a 15-inch paella pan or heavy-bottomed roasting pan over medium heat; span 2 burners, if necessary. Add chorizo, and cook 6 minutes or until lightly browned on both sides. Add onion and garlic; cook, stirring occasionally, 8 minutes or until onions are softened. Transfer chorizo mixture to a plate.
2. Sprinkle chicken with salt and pepper. Heat 1 tablespoon oil in same pan over medium heat; add chicken, skin-side down, and brown on all sides, about 10 minutes. Transfer chicken to a plate. Add rice to pan; cook, stirring constantly, 5 minutes or until lightly browned. Add broth, chorizo mixture, and saffron, stirring well. Arrange chicken, skin-side up, in pan. Bring broth to a boil; reduce heat, and simmer 15 minutes.
3. Bring wine to a boil in a saucepan. Add clams, and cook 3 to 5 minutes or until shells just open. Remove clams with a slotted spoon; discard any that do not open. Repeat with mussels, reserving cooking liquid.
4. Nestle lobster, clams, and mussels into rice around chicken; drizzle reserved cooking liquid over shellfish. Bake at 375u0b0 on lowest rack in the oven 5 minutes or until lobster is heated through and all liquid is absorbed.

extravirgin olive oil, chorizo, spanish onions, garlic, chicken, salt, freshly ground black pepper, rice, chicken broth, saffron, white wine, littleneck clams, mussels, lobster

Taken from www.myrecipes.com/recipe/seafood-and-chicken-paella (may not work)