When I make this dish, the first thing that goes into the pan is Spanish chorizo that has been sliced in 1/4" rounds (sometimes I dice it). The sausage goes in a dry pan over medium-high heat, until the fat is rendered. Then off to the side. Next the chicken pieces, which have been salt and peppered, go in to brown (skin on) and render their fat. These will go until almost cooked through then removed. Next goes the sofrito until soft. The rice (valencia) goes in next and is "stir fried" until coated and slightly toasted. White wine or dry sherry goes in and cooked until the pan is almost dry. Add the tomatoes, cook until the liquid is almost evaporated. Chicken or seafood stock, in which the saffron has been steeped, goes next. Stir the chorizo back in and add the chicken pieces back. No more stirring from this point! Shaking the pan will not disturb the "crust" forming on the bottom. You now add the seafood in the order of cooking time clams first, mussels, lobster tails (I leave it in the shell and cut it into sections, crosswise. If you are adding fish, I recommend something like grouper, snapper or monkfish. These can be added with the lobster. If you are using shrimp in the shell (U-10) they can go in as well. Shrimp out of the shell and smaller shrimp should be added last. Use your judgement. The rice on the bottom should be crusty when the seafood is done. Peas and piquillo pepper strips are optional. I use the peppers, but not the peas.
The process/technique is to build layers of flavor as the dish comes together.
Emeralds are real Gems! C. caninus & C. Batesii.