In a large Paella Pan or heavy cast-iron skillet over medium heat, heat the olive oil. Note: 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, celery, 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, chicken stock, lobster stock, and saffron threads to the mixture and bring to a boil. Reduce mixture by 1/2, stirring occasionally, approximately 15 to 20 minutes.
Add the lobster, prawns, clams, mussels, sausage, salt, and pepper to the mixture. Turn heat down to medium and let simmer for 5 to 7 minutes until seafood is gently poached. Toss in fresh the parsley and lemon basil.
Finish by folding in the butter at the end to produce a rich creamy flavor.
Makes 4 to 6 servings.
Chef Brandon Frohne's Paella Recipe: https://whatscookingamerica.net/Doc-Lawrence/Wines-LaMancha.htm