Have all ingredients chopped and measured before beginning the final cooking of the paella. It is a quick cooking dish that must have all ingredients ready to go. This is called Mise en Place.
Preheat oven to 350 degrees F. Place oven rack in the middle of the oven.
In a large pan over medium-heat heat, heat the chicken or seafood stock; reduce heat to low and keep broth hot (not boiling).
In a large Paella Pan or heavy cast-iron skillet over medium heat, heat the olive oil. You will need a somewhat deep cooking dish, large cast-iron skillet, or the traditional Paella Pan (a round flat pan with two handles).
Season the diced chicken breast with a pinch of salt and pepper and sautto a golden brown for approximately 4 to 5 minutes. Leave the chicken in the pan and add the onions, garlic, bell peppers, tomatoes, and fresh thyme. Saute mixture for an additional 2 minutes.
Deglaze the pan with the chardonnay wine, scraping up all brown bits on the bottom of the pan.
Increase the heat to medium-high heat. Add the rice, hot chicken stock or seafood stock, saffron threads, and smoked paprika to the mixture and bring just to a boil. Reduce mixture by 1/2, stirring occasionally, approximately 15 to 20 minutes. Once the rice is added, stir to coat well with the pan mixture so that the rice absorbs the olive oil and is thus sealed, preventing the rice from releasing its starch and keeping it firm.
Season with salt and pepper to taste. Add the lobster meat, prawns, clams, mussels, sausage, salt, and pepper to the mixture.
Transfer paella pan to the oven and cook, uncovered, about 15 to 20 minutes until the rice is almost al dente and until almost all liquid is absorbed. Never cook paella until the rice is completely done. If you do, it will be mushy by the time it reaches the table. Remove from the oven when the rice grains are no longer hard but still have more bite than you want and a crust forms around the edge of the pan. Cover with aluminum foil, and let sit 5 to 10 minutes or until the rice is cooked to taste. Paella must rest after being removed from the oven, during which time the final cooking takes place.
To serve, sprinkle with chopped parsley and arrange lemon wedges around the top of the paella. To serve traditionally, set the paella in the middle of a round or square table so that everyone can eat it directly from the pan. To eat, sprinkle lemon juice over paella.
Always bring the paella to the table in its pan for your guests to admire before serving. Traditionally, paella is eaten communally with everyone sitting around the pan and taking the rice directly from the pan with a spoon. Although you are not likely to serve it this way, do leave the paella pan at the center of the table so your family or guests can help themselves to more.
Makes 4 to 6 servings.
* If you have some fish or seafood stock, substitute it for part of the chicken stock.
** I do not always add the chicken, because I add a large amount of seafood.
*** Paprika is an especially important addition to most paellas. Do make an effort to buy Spanish smoked paprika.
**** Since clams and mussels are cooked directly in the rice, they must first be purged of grit by soaking them in water. Scrub the clams and mussels and rinse well. Then place in a bowl of salted water to cover. Sprinkle with about 1 tablespoon cornmeal or bread crumbs and then refrigerate several hours or overnight. Rinse well before using.
Spanish Mixed Paella Recipe - Paella de Mar y Monta: https://whatscookingamerica.net/spain-trip-2014/paella-chef-frohne.htm