How to Make Paella
Step 1: Sear
Heat olive oil until shimmering. Season the chicken with salt and pepper and cook until browned. Set the chicken aside.
Step 2: Deglaze
Add the hot lobster-infused chicken stock to the paella pan, and scrape up the browned bits on the bottom.
Step 3: Whisk
Add the sofrito to the paella pan, whisking to break it up and distribute evenly throughout the lobster-infused chicken stock.
Step 4: Sprinkle
Bring the stock to a rolling boil. Sprinkle in the rice and beans, gently stirring and shaking the pan to distribute them evenly.
Step 5: Boil
Return the stock to a vigorous boil. Stirring as little as possible, allow the boiling stock to agitate the rice.
Step 6: Simmer
Bury the seared chicken pieces in the rice and simmer, waiting until the stock is nearly absorbed before adding more stock.
Step 7: Cook
Continue adding small amounts of hot stock as the rice absorbs it. Arrange the littleneck clams all over the rice.
Step 8: Scatter
Add the mussels to the pan, nestling them in the rice. Cover and grill until the clams and mussels start to open.
Step 9: Finish
Add the lobster, cover and cook until the clams and mussels are wide open and the lobster is warmed through, about 3 minutes.