Mixed Seafood Paella

In a paella pan or a wide, metal pan, heat 2 tablespoons of oil over medium-high heat. Add onions, garlic, sausage and chicken. Saute until meats are no longer pink.

Add bell peppers and fry for one minute. Mix in tomatoes. Add in the dry rice and stir and lightly fry it for a minute or two with the other ingredients.

With heat on high, pour in broth, water, lemon juice and salt. Bring rice mixture to a rolling boil. Stir in saffron. Reduce heat to medium-low, cover and allow to cook, approximately 10-15 minutes until rice is fork tender, yet fluffy.

In a separate skillet, over high heat, heat 2 tablespoons of oil. In the meantime, season shrimp, lobster and clams with salt, pepper and cayenne powder. Add shrimp and fry it for 5-6 minutes, stirring a couple of times so both sides cook. Take the shrimp out of the skillet and keep aside. Sear lobster pieces on both sides, 4-5 minutes per side. Remove it from the skillet and keep aside.

Lower the heat on the skillet to medium heat and stir in clams and cover the skillet with a lid. Cook until they open up in their own steam, about 5- 10 minutes depending on the size of the clams (discard unopened clams).

Once rice mixture has absorbed all liquid, sprinkle in peas and mix once more. Top the rice with shrimp, lobster pieces and clams.

Increase heat to high and cover the pan for 2-3 minutes. Be careful not to burn it—you just want to brown the bottom for a golden rice crust, commonly known as socarrat.

Remove pan from the heat and garnish with parsley and lemon wedges.