Shellfish and Chicken Paella with Saffron Rice Chorizo and Green Peas Recipe | Bobby Flay | Food Net

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 large Spanish onion, diced
• 4 cups long grain rice
• Large pinch of saffron
• 8 cups hot chicken stock
• Salt and freshly ground pepper
• 4 cloves garlic, peeled
• 1/2 teaspoon kosher salt
• 2 egg yolks
• 1/4 cup fresh lemon juice
• 1 tablespoon chopped lemon zest
• 3/4 cup olive oil
• Freshly ground white pepper
• 4 plum tomatoes, sliced in half lengthwise
• 1 tablespoon honey
• 1/2 cup olive oil, divided
• 2 whole chickens ( 2 1/2 pounds each)
• 4 lobsters (1 1/2 pounds each)
• 1/2 pound chorizo, cut into 1/2-inch thick slices
• 4 baby squid, cleaned
• 8 medium shrimp, peeled and deveined
• Saffron Rice (above recipe)
• 2 cups chicken stock or clam stock
• 1 cup fresh peas
• 24 mussels, debearded and scrubbed
• 24 littleneck clams, scrubbed
• 4 tablespoons lemon aioli
• Chopped flat leaf parsley