Prep: 1. Preheat oven to 350. 2. Put the white wine and saffron threads in a small bowl and set aside. 3. Chop onions and peppers. 4. Pre-measure and set aside arborio rice and chicken stock. 5. Scrub mussels and clams, thaw peas. 6. Put chicken stock on stovetop to simmer. Make: 1. Heat large heavy pan (we use a wok) for 1 minute, add oils. Sauté onion for 2-3 minutes until limp. Add rice, sauté 1 minute. Add white wine and saffron and stir until liquid is absorbed. Stir in peppers. 2. Ladle in the hot chicken stock 1/2 cup at a time, stirring constantly until absorbed, then immediately add next ladle. Keep heat under paella pan at medium (and chicken stock heat low). 3. Get pot of boiling water ready for lobster tails. 4. With second to last addition of chicken stock, add raw chicken and stir to cook. 5. Add shrimp, squid, and kielbasa with last addition of stock. Turn stovetop off (rice should be tender). 6. Set clams and mussels standing up in the rice - joints down - and pop into hot oven for 8-10 minutes until shells open. 7. Pop lobster tails into boiling water. 8. Stir peas and tomatoes into paella pan and cook 2-3 minutes more. Remove from oven and cover. Add lobster tails on top and serve.
This paella is a wow -- looks impressive and great for guests. I have made it several times and never messed it up, so it has to be easy.