SEAFOOD PAELLA

1 (1 1/2 pound) lobster, cooked
1 lb shrimp
12 small clams, or more
1 quart mussels
1 (1 1/2 pound) chicken
1 tsp oregano
2 peppercorns
1 clove garlic
1 1/2 tsp salt
6 tbsp olive oil, divided use
1 tsp vinegar
2 oz ham, cut in thin strips
1 chorizo (Spanish sausage), sliced
1 oz salt pork, finely chopped
1 onion, peeled and chopped
1 green bell pepper, seeded and chopped
1/2 tsp ground coriander
1 tsp capers
3 tbsp tomato sauce
2 1/4 cups rice, washed and drained
4 cups boiling water
1 tsp saffron
1 can peas, drained
1 can pimientos (for garnish)

Remove meat from the lobster. Shell and devein shrimp. Scrub mussels and clams. Cut chicken into medium sized serving pieces.

Combine oregano, peppercorns, garlic, salt, 2 Tbsp of the olive oil and the vinegar and mash with back of spoon or with a mortar.

Rub chicken with the mixture. Heat remaining 4 Tbsp olive oil in a deep, heavy skillet and brown chicken lightly over moderate heat.

Add ham, chorizo, salt pork, onion, green pepper, coriander and capers. Cook ten minutes over low heat.

Add tomato sauce and rice and cook 5 minutes.

Add boiling water, saffron and shrimp. Mix well and cook rapidly, covered, until liquid is absorbed, about 20 minutes.

With a large spoon, turn rice from top to bottom.

Add lobster meat and peas; cover and cook 5 minutes longer.

Steam mussels and clams in a little water until their shells open.

Heat the pimientos and drain. Use the mussels, clams and pimientos as a garnish.

Yield: 6-8 servings.
Adapted from source: BobbieB