PAELLA

1 ½ to 2 lb live lobster
6 medium-sized raw shrimps in their shells
6 small hard-shelled clams
6 mussels
½ C finely chopped onions
1 ½ lb to 2 lb chicken, cut into 12 serving pieces
1 tsp salt
freshly ground black pepper
½ C olive oil
1 oz lean boneless pork, cut into ¼ inch cubes
1 large tomato, peeled, seeded and finely chopped
1 tsp finely chopped garlic
3 chorizos or ½ lb other garlic-seasoned smoked pork sausage
1 medium sized sweet red or green pepper, seeded, deribbed and cut into strips 1 ½ inches long and ¼ inch wide
¼ tsp ground saffron or saffron threads pulverized with a mortar and pestle or with the back of a spoon
3 C raw medium or long-grain regular milled rice or imported short-grain rice
½ C fresh peas or substitute ½ C thoroughly defrosted frozen peas
6 C boiling water
2 lemons, cut lengthwise into 6 wedges

With a cleaver or large, heavy knife, chop off the tail section of the lobster at the point where it joins the body and twist or cut off the large claws. Remove and discard the gelatinous sac in the head and the long intestinal vein attached to it. Without removing the shell, cut the tail crosswise into 1-inch thick slices and split the body of the lobster in half in half lengthwise, then crosswise into quarters. Set aside.
Shell the shrimp, leaving the tails intact. With a small, sharp knife, devein the shrimp by making a shallow incision down their backs and lifting out the intestinal vein with the point of the knife. Scrub the clams and mussels thoroughly with a stiff brush or soap less steel-mesh scouring pad under cold running water and remove the black, ropelike tufts from the mussels. Set the shrimp, clams and mussels aside on separate plates.
Place the sausages in an 8 to 10-inch skillet and prick them in 2 or 3 places with the point of a small, sharp knife. Add enough cold water to cover them completely and bring to a boil over high heat. Then reduce the heat to low and simmer uncovered for 5 minutes. Drain on paper towels and slice them into ¼ inch rounds.
Pat the chicken dry with paper towels and season it with 1 tsp of the salt and a few grindings of pepper. In a heavy 10-12 inch skillet, heat ¼ C olive oil over high heat until a light haze forms above it, add the pork and brown it quickly on all sides over high heat. Add the onions, garlic, pepper strips and tomato. Stirring constantly, cook briskly until most of the liquid in the pan evaporates and the mixture is thick enough to hold its shape lightly in a spoon. Set the sofrito aside.
About a half hour before you plan to serve the paella, preheat the oven to 400˚. In a 14-inch paella pan or a skillet or casserole at least 14 inches in diameter and 2 to 2 ½ inches deep, combine the sofrito, rice, the remaining 1 tsp of salt and the saffron. Pour in the boiling water and, stirring constantly, bring to a boil over high hear. Remove the pan from the heat immediately. (Taste the liquid for seasoning and add more salt if necessary.) Arrange the chicken, lobster, sausage, shrimp, clams and mussels on top of the rice ans scatter the peas at random over the whole. Set the pan on the floor of the oven and bake uncovered for 25 to 30 minutes or until all the liquid has been absorbed by the rice and the grains are tender but not too soft. At no point should the paella be stirred after it goes into the oven.
When the paella is done, remove it from the oven and drape a kitchen towel loosely over the top. Let it rest for 5 to 8 minutes. Then garnish the paella with the lemons and serve at the table directly from the pan.
NOTE: the paella may be simple or elaborate. Vary the combination of chicken, meats and shellfish to suit your taste. You may omit the whole lobster and use lobster tails. Clams and mussels may be used interchangeably. Add rabbit or let it replace the chicken. Cubed ham, veal or beef might be used instead of the pork or sausage. Squid or snails are appropriate. Cooked green beans or artichoke hearts may be added. The sausage may be taken out of its casing and then cooked.