Ingredients

• 1/3 cup extra-virgin olive oil
• 1 onion, chopped
• 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped
• 6 cloves garlic, finely chopped
• 1 pound boneless, skinless chicken thighs (about 4), cut into 1-inch pieces
• 1 cup thinly sliced chorizo, Andouille, or any spicy, cured sausage
• 1 cup white wine
• 3 cups chicken broth
• 1 tablespoon kosher salt
• 1 teaspoon ground white pepper
• 1 tablespoon granulated garlic 
• 1 tablespoon granulated onion 
• 2 teaspoons paprika
• 2-3 teaspoons saffron threads
• 1 pound elbow macaroni
• 12 mussels, de-bearded, rinsed, and scrubbed
• 12 clams, rinsed and scrubbed
• 4 ounces frozen calamari rings, thawed 
• 1 pound (21 to 25 count) large shrimp, peeled and deveined
• 12 to 15 ounces lobster meat (picked from 3 large tails), chopped 
• ½ cup frozen peas
• 3 tablespoons finely chopped flat-leaf parsley 
• Lemon wedges, for serving

Directions

In a paella pan or extra-large skillet (preferably cast iron), heat the oil over medium-high. Add the onion, red pepper, green pepper, and garlic and cook for 3 to 5 minutes, until the onion is translucent. 

Add the chicken and sauté for 10 to 12 minutes, until the chicken is lightly browned. Stir in the chorizo, white wine, chicken broth, salt, white pepper, granulated garlic powder, granulated onion, paprika, and saffron threads. 

Bring to a boil then stir in the macaroni. Reduce the heat to medium and cook for 5 minutes. Stir in the mussels, clams, and calamari, cover, and cook for 5 more minutes. Add the shrimp, lobster, and green peas, cover, and cook for another 5 minutes, until the shellfish and peas have just cooked through and are still brightly colored. 

Remove the pan from heat and let the paella rest, covered, for 10 minutes. Remove the cover and stir. Discard any mussels or clams that are not open. 

Garnish with parsley and serve with lemon wedges.