1 cup
Mussel, steamed in their shells, for garnish
Directions
Preheat the oven to 350 degrees F.
Heat the olive oil in a large pan. Saute the ham and chorizo, then remove from the pan and reserve. (This draws the oil from the chorizo and flavors the pan.)
Add the onions, red pepper, and garlic to the pan and saute until wilted but not overcooked. Add the chicken pieces and saute for about 15 minutes until brown, but not fully cooked. Remove and reserve.
In a large pot combine the rice, broth, wine, and canned mussels. Add salt for flavor and Bijol for color. Stir. Turn up the heat, bring to a boil and cover. Add the chicken, ham and chorizo. Cover and simmer for 20 to 30 minutes, until the rice is cooked and fluffy, adding a little more broth if the mixture gets too dry.
Saute the shrimp, scallops and lobster tails separately in the oil. Remove and keep covered and warm so they don't dry out.
At the last minute, fold the seafood into the rice mixture. Transfer to a flat paella pan suitable for serving. Top with peas and red peppers. Place in the oven for about 5 minutes to heat through; take care not to overcook. Serve garnished with mussels, parsley and lobster shells.