JULIAN SERRANO'S PAELLA
Costly ingredients put this paella into the 'only for special occasions' category.

4 poussin (baby chickens), or 8 chicken thighs, halved with a cleaver
Salt and freshly ground pepper to taste
Olive oil for sautéing + 1/4 cup for paella
6 live 1-pound lobsters
8 fresh baby artichoke bottoms
1 1/2 cups fresh shelled peas
5 cups chicken broth
Approximately 1 tablespoon saffron threads
1 cup chopped onion
1 cup peeled and diced red bell pepper
3 garlic cloves, minced
3/4 cup peeled, seeded and finely diced tomato
2 cups Arborio rice
8 Manila clams
8 lemon wedges

Cut legs and thighs from poussins, if using. Reserve breasts for another use. Season poussin legs and thighs or halved chicken thighs with salt and pepper. Heat a large skillet over high heat. Add enough olive oil to coat the surface. When the oil is hot, brown the meat briefly, just to color and crisp the skin. Set aside. Using your hands, separate lobster tails from claw sections; reserve claws for another use. Cut off the flipper-like ends of the tail shells. Cut each tail into three pieces, cutting between the sections. Set aside.

Heat a small skillet over moderately high heat. Add enough olive oil to coat the surface. When the oil is hot, add the artichoke bottoms, stem end up. Cook until browned on the flat side, then remove.

Blanch the peas in a large pot of boiling water for 1 minute, then drain and set aside.

Preheat oven to 350 degrees.

Put broth in a saucepan with 2 teaspoons saffron threads. Bring just to a simmer. Adjust heat to keep broth hot but not boiling.

Heat an 18-inch paella pan over moderately low heat. Add 1/4 cup olive oil. When the oil is hot, add the onion and bell pepper. Sauté slowly until the vegetables are softened, 5 to 7 minutes, turning pan often so vegetables cook evenly. Add the garlic and sauté briefly to release its fragrance, then raise heat to moderate and add the tomatoes. Sauté, stirring, for about 5 minutes.

(*) May be prepared 1 hour in advance to this point. Reheat before proceeding.

Add the rice and stir constantly over moderate heat for about 2 minutes, turning the pan for even cooking. Add the hot broth, pouring it through a sieve to remove the saffron. Stir with a wooden spoon just to distribute the rice evenly, then stop stirring. Season generously with salt and pepper.

While the mixture bubbles steadily on the stove, add the browned meat, placing the pieces evenly around the edge of the pan. Add the lobster pieces, spacing them evenly throughout the pan. Add the artichokes, stem ends up, placing them evenly around the edge. Add the clams, spacing them evenly. Sprinkle the peas over the top, then scatter the remaining 1 teaspoon saffron threads over all.

Transfer the paella to the oven. Bake uncovered for 20 minutes -- do not stir.

Remove from the oven, cover with a clean towel and let stand for 5 to 10 minutes. Serve with lemon wedges.

Servings: 8
Source: San Francisco Chronicle