1/4 lb salt pork, diced
2 cloves garlic, finely chopped
1/2 tsp dried thyme
1 tbsp wine vinegar
1/4 cu olive oil
1/2 tsp ground coriander
2 1/2 lb chicken cut into serving pieces
1 lb raw medium shrimp, shelled and deveined
2 lb lobster, cut into serving pieces
2 chorizos (spanish sausages) or hot Italian sausages
3/4 cu chopped onion
1 tsp whole saffron or 1/4 tsp powdered saffron
2 tbsp capers
1/3 cu chopped fresh or canned tomatoes
1/2 cu dry white wine
2 1/2 cu uncooked rice
3 1/2 cup chicken stock, approximately (add pepper to taste)
20 mussels, well scrubbed
20 small clams, well rinsed
1 package frozen artichoke hearts, partly thawed
1/2 cu freshly cooked or frozen peas
4 oz can pimentos
1 tsp anise liqueur (eg Pernod, Ricard)
1. In a heavy four-quart ovenproof skillet, casserole, or paella pan, saute the pork until the fat is rendered and the pork bits are brown. Remove the pork and reserve.
2. Chop the garlic with the thyme and one tsp salt. Scrape into a bowl, then add the vinegar, oil, and coriander. Coat the chicken pieces with the mixture and allow to stand at least thirty minutes before cooking.
3. Meanwhile, in the pork fat remaining in the pan saute the shrimp quickly until bright pink; remove and reserve. Do the same with the lobster.
4. Fry the chorizos in the same pan until cooked, about twenty minutes. Slice and reserve.
5. Brown the coated chicken pieces in the fat remaining in the pan. Sprinkle with the onion, saffron, capers, and tomatoes.
6. Return the pork pieces to the pan. Add the wine, rice, and chicken broth. Season with salt and pepper to taste. Cover and simmer gently about fifteen minutes.
7. Meanwhile, steam the mussels and the clams in one-quarter cup of water until they open, about five minutes. Discard any that do not open.
8. Preheat the oven to 350 degrees.
9. Add the shrimp, lobster, artichoke hearts, and peas to the chicken and rice. Cook, uncovered, five to ten minutes. If all the liquid has been absorbed, add the liquid from the mussels and clams or more chicken broth. The rice should be moist, but there should be no excess moisture.
10. Add the pimentos, liqueur, and reserved chorizos. Garnish with the mussels and clams, cover, and place in the oven to reheat. (if the dish is to be kept warm for as long as half an hour, reduce the oven heat to 200 degrees.) Serve with lemon wedges