Paella

• 1.5 pound lobsters cooked
• 1 pound shrimp
• 1 Dozen clams small clams, or more to desire
• 1 quart mussels
• 1.5 pounds chicken
• 1 teaspoon oregano
• 2 each peppercorns
• 1 each garlic cloves peeled
• 1 1/2 teaspoons salt
• 6 tablespoons olive oil
• 1 teaspoon vinegar
• 2 ounces ham cut in thin strips
• 1 each chorizo sausage sliced
• 1 ounce salt pork finely chopped
• 1 each onions peeled and chopped
• 1 each green bell peppers seeded and, chopped
• 1/2 teaspoon coriander ground
• 1 teaspoon capers
• 3 tablespoons tomato sauce
• 2 1/4 cups rice washed and drained
• 4 cups water boiling
• 1 teaspoon saffron threads
• 1 can green peas drained
• 1 can pimentos

1. Remove meat from the lobster.
2. Shell and devein shrimp.
3. Scrub mussels and clams.
4. Cut chicken into medium sized serving pieces.
5. Combine oregano, peppercorns, garlic, salt, two tablespoons of the olive oil and the vinegar and mash with back of spoon or with a mortar.
6. Rub chicken with the mixture.
7. Heat remaining olive oil in a deep, heavy skillet and brown chicken lightly over moderate heat.
8. Add ham, chorizo, salt pork, onion, green pepper, coriander and capers.
9. Cook 10 minutes over low heat.
10. Add tomato sauce and rice and cook 5 minutes.
11. Add boiling water, saffron and shrimp.
12. Mix well and cook rapidly, covered, until liquid is absorbed, about 20 minutes.
13. With a large spoon, turn rice from top to bottom.
14. Add lobster meat and peas; cover and cook 5 minutes longer.
15. Steam mussels and clams in a little water until their shells open.
16. Heat the pimientos and drain.
17. Use the mussels, clams and pimientos as a garnish.

lobsters, shrimp, clams, mussels, chicken, oregano, peppercorns, garlic, salt, olive oil, vinegar, ham, sausage, salt pork, onions, green bell peppers, coriander ground, capers, tomato sauce, rice washed, water boiling, saffron threads, green peas, pimentos

Taken from recipeland.com/recipe/v/paella-33276 (may not work)