Seafood Paella

½ cup extra virgin olive oil
2 pounds skinless boneless chicken breasts, on the bone, cut into thirds and seasoned with salt and pepper
1 large yellow onion, peeled and cut into 1 inch pieces
2 red bell peppers, stemmed, seeded and cut into 1 inch pieces
6 large garlic cloves, peeled and roughly chopped
1 pound Spanish chorizo, cut into 1 inch pieces
3 cups long grain white rice
3 T paprika
salt and pepper
6 cups chicken broth
2 large bay leaves
2 punches saffron
1 pound medium shrimps, peeled and deveined
1 cup fresh or frozen peas
3 lobster tails, split in half lengthwise
½ pound mussels
2 dzen little neck clams
½ cup chopped flat leaf parsley
1 lemon, cut into wedges

heat olive oil in a paella pan or thick-bottomed pan. Add chicken pieces and lightly brown. Remove chicken with a  slotted spoon and set aside. Add onion, bell pepper, garlic and sausage. Cook over medium-high heat until vegetables are browned, about 5 minutes. Add rice, paprika, and salt and pepper. Stir until rice is coated with oil. Add broth, bay leaves, saffron and chicken with any juices that might have accumulated. Bring to a simmer, reduce heat and cover with a lid or aluminum foil. Cook over medium-low heat for 15 minutes. Remove lid and gently stir in shrimp and peas. Place lobster pieces, mussels, and clams on top of rice. Replace lid. Simmer until rice is cooked and clams and mussels are opened, about 10 minutes more (discard any unopened ones). Remove pan from heat and garnish with copped parsley and lemon wedges. Serves 8.