Sautee in olive oil: red pepper, green peppers, onions, garlic, saffron and white pepper
¼ cup of onion, red pepper, green pepper and garlic.
This makes the base for the Paella
Coat pan with this mixture
Add 10 shrimps
4 scallops
3 oz. of pre-prepared chicken breast
Top with 3 cups of saffron rice
Then add on top of rice
1 oz. of Spanish chorizo (Make sure it is not Mexican chorizo, it will dissolve into the rice)
5 clams
5 mussels
½ Lobster
Top with 1 cup of prepared fish stock
Cook on the stove top until boiling
Then add another ¼ cup of fish stock and put in the oven of 350 for 20 minutes
Garnish with green peas and Spanish Red peppers