Heat the olive oil in a large pan. Sauté the chorizo sausage. This will draw any oils from the chorizo and help season the pan. Remove the chorizo and set aside.
Next add the chorizo, carrots, boil, tomato, onions, peppers, and rice to the pot. Add the salt, pepper, and the Saffron threads.
Bring the rice to a boil, reduce the heat to very low, cover and simmer on the stove for 25 minutes, until the rice is almost fully cooked.
While the rice is cooking, you need to sauté all of the seafood. It is important that the olive oil be “seasoned” with the chorizo, if you need to– sauté a few additional chorizo links as needed to give your oil a distinct pink appearance. Sauté the seafood in small batches. Don’t overcrowd your pan, it needs to cook properly.
Remove the Lobster from the tails. You may now dice it up to be evenly distributed in the Paella .
When sautéing the seafood, you need to slightly under cook it. The Shrimp and lobster will be a pink color; scallops will become white and less translucent. Remove each batch as you go and keep the seafood covered and warm so that it does not dry out.If you have fresh clams and mussels, now is a good time to steam them in a little water and wine until they open.
Once the rice is almost done . You will gently fold the seafood and vegetables into the rice mixture. Then spoon everything into a round flat pan suitable for serving. Garnish the top of the dish with sections, green peas, lobster tail shells, slices of green or red bell pepper, green beans, clams, and mussels in the shell.
Once you’ve assembled the paella in the Paella Pan, place the dish in a preheated 350ºF oven for 10-15 minutes only- long enough to finish cooking meld the flavors and heat through.
Recipe by Heidy L. McCallum owner of The McCallum's Shamrock Patch Blog