Seafood-and-Chicken Paella

Ingredients

• ½ teaspoon saffron, crumbled
• 1 (4-pound) chicken, cut into 8 pieces
• ½ cup dry white wine
• 6 garlic cloves, chopped
• 1 dozen littleneck clams, scrubbed
• 3 tablespoons extra-virgin olive oil, divided
• 1 teaspoon salt
• + 7 more ingredients
• • 2 large Spanish onions, halved and thinly sliced
  • 4 cups chicken broth
  • 1 teaspoon freshly ground black pepper
  • 1 dozen mussels, scrubbed and debearded
  • 3 large chorizo, sliced
  • 2 cups medium-grain rice
  • 1 (1 1/4-pound) lobster, steamed and split in half with claws cracked or 2 (8-ounce) lobster tails, steamed and split in half

1. Heat 2 tablespoons oil in a 15-inch paella pan or heavy-bottomed roasting pan over medium heat; span 2 burners, if necessary. Add chorizo, and cook 6 minutes or until lightly browned on both sides. Add onion and garlic; cook, stirring occasionally, 8 minutes or until onions are softened. Trans...

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