1 to 1 1/2 lb. cooked lobster, shell split, claws cracked & greasy sac removed
2 tbsp. olive oil
1 to 2 lb. chicken, cut into serving pieces
1 Chorizo sausage, sliced
1 med. onion, sliced
1 garlic clove, crushed
3 tomatoes, blanched, peeled, seeded & chopped
1 lg. red pepper, chopped
Salt & pepper to taste
1 tsp. paprika
2 c. long grain rice, soaked in cold water for 30 minutes & drained
2 1/2 c. water
Juice of 1 lemon
1/4 tsp. saffron threads, soaked in 4 fl. oz. water
8 oz. (1 1/3 c.) green peas, weighed after shelling
6 oz. lg. prawns or shrimp, shelled
20 mussels, scrubbed, steamed for 6 to 8 minutes
1 tbsp. chopped parsley

Remove the lobster meat from the shell and claws and cut it into 1 inch pieces. Set aside.

Heat the oil in a large, deep frying pan. Add the chicken and chorizo and fry until the chicken is deeply and evenly browned. Using tongs, remove the chicken pieces and chorizo from the pan. Set aside and keep hot.

Add the onion and garlic to the pan and fry until they are soft. Add the tomatoes, pepper, seasoning and paprika and cook for 10 to 12 minutes, stirring occasionally, or until the mixture is thick.

Add the rice to the pan and, shaking the pan frequently, fry it for 3 minutes, or until it is transparent. Add the water, lemon juice and saffron mixture and bring to the boil. Reduce the heat to low and stir in the peas. Return the chicken and sausage to the pan and cook for 15 minutes, stirring occasionally. Add the lobster meat, prawns or shrimp and mussels and cook for a further 5 minutes or until the chicken is cooked through and tender, and the cooking liquid has been absorbed.

Remove the pan from the heat. Sprinkle over the parsley and serve at once.