2  pounds (1 kg) chicken wings
1   pound (460 g) chorizo
¼ pound (120 g) lean pork, cubed
¼ pound (120 g) ham, cubed
3  onions, peeled and chopped #2 blade
2  green peppers, chopped
4  cloves garlic, minced
3  fresh tomatoes, quartered and seeded
1  teaspoon oregano
5  cups (1.25 L) water
½  teaspoon sea salt or kosher salt
¼  teaspoon fresh ground pepper
2  cups uncooked rice
¼  teaspoon saffron
1  pound (460 g) fresh shrimp
½ pound (230 g) cooked lobster, cubed
1  10 ounce (300 g) package frozen peas
1  32 ounce (920 g) can artichoke hearts
1  4 ounce (120 g) can pimentos, sliced
16  clams or mussels


Preheat 13-inch Chef/Paella Pan over medium or medium-high heat, about 3 minutes. Test the surface with a few water droplets. If the droplets bead up and dance across the surface, the pan is hot enough to brown the chicken, chorizo, pork and ham to seal in juices. Place the meats in the pan; they will stick at first while browning. Cover the pan and open the vent. When the meats loosen, about 5-7 minutes, turn it to brown on the other side. About 4-5 minutes.

Add onions, peppers and garlic, sauté 2-3 minutes, then tomatoes and oregano, sauté 1-2 minutes. Add water, salt, pepper, rice and saffron. Cover (open vent) and reduce the heat to medium, simmer 15 minutes, stir occasionally. Top with shrimp, lobster, peas, artichokes, pimentos and mussels (clams). Cover (close vent), reduce the heat to medium-low, cook 20 minutes, or until shrimp is cooked through and mussels have opened.