1 pound mussels
1/2 pound small shrimp
1/2 pound large shrimp
1/2 pound squid
4 big clams
2 small lobster tails
4 cups chicken broth
1 small yellow onion
4 crushed garlic cloves
1 teaspoon black pepper
4 tablespoons Spanish Olive Oil
3 cups Spanish rice or medium grain rice
1 ripe tomato cut into small pieces
1 medium jar pimientos morones (sweet red pepper)
1 cup peas
2 tablespoons azafrán (around 15 to 20 threads)
1 teaspoon smoked sweet paprika
Sea Salt

Garnish with lemons

Paella Pan for 8 servings

Preheat oven 400 degrees. In a tall pot boil 6 cups of water with some sea salt and cook 2/3 of the mussels until they open. Save 4 cups of the mussels water for later use. In a paella pan over medium high heat olive oil, cook onions and garlic for 5 minutes stirring occasionally. Add Tomatoes and some salt, cook for 2 minutes. Add mussels water, paprika, black pepper, sea salt to taste and stir. When the water start to boil add rice, peas, sweet peppers, squid, shrimp and the other 1/3 mussels and stir. Place paella in the oven with a loose foil sheet and cook for 8 minutes. Stir carefully and add clams and lobster tails, pour the chicken broth evenly on top and cook uncover until dry. Pour more broth if necessary to finish rice but do not stir. Rice should be aldente not over cooked. Garnish with lemons and serve

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