Paella Bogavante #FoodieExtravaganza

Directions

1. 1
   Split the lobster and set aside the split tail and cracked claws; remove any lobster meat from the body section, set the tail, claws and meat aside.Prawns should be peeled and deveined. I left the last tail section intact.Mussels should be rinsed and scrubbed and close tightly when tapped.Chop vegetables and set aside.
2. 2
   Heat oil in a small to medium paella pan or large nonstick skillet and saute the chorizo, onion, pepper, and garlic until vegetables soften.
3. 3
   Add the bay leaves, diced tomatoes, wine, saffron and choricero pepper, cooking a few minutes until wine evaporates.
4. 4
   Add the rice, and stock, stirring gently.Arrangeseafood piece across the top of the pan contents, sprinkle with scallions and bring to a boil, then reduce heat to low and continue to cook, without stirring, until stock is absorbed (you will see the rice at the top then), lightly adjusting a mussel or shrimp if it needs to be pushed into the liquid or turned over.
5. 5
   Serve with a little extra sprinkle of Italian parsley if desired.