PREPARATION:

Method:

1. Set a 22-inch paella pan or other large sauté pan over medium-high heat and add the olive oil. Season the chicken with salt and pepper and once the oil is hot add the chicken and chorizo. Cook for 3 minutes, then flip everything in the pan. After 6 minutes total, remove the meats to a paper towel lined plate to drain off excess oil.
2. To the pan, add the leeks, onions, red bell peppers and poblano peppers and cook until softened and lightly caramelized, 10 to 12 minutes. Add the garlic, bay leaf, crushed red pepper and saffron to the pan and cook until fragrant, about 1 minute. Nestle the chicken and chorizo into the vegetables. Add the rice to the pan and cook, stirring often, until the rice is caramelized and toasted, about 5 minutes. Add the stock and bring to a boil. Continue to cook the rice (uncovered) for 15 minutes. Season the shrimp and scallops with salt and add to the pan with the clams, and mussels, tucking them under the rice. Reduce the heat to low, place a lid over the pan and continue to cook until the shrimp turn pink and the mussels begin to open, about 5 minutes. Remove the lid from the pan, add the calamari, crab and lobster. Sprinkle the peas on top of the rice and return the lid to the pan. Continue to cook the paella until a crust begins to form on the bottom of the pan, and most of the liquid has been absorbed by the rice, about 10 minutes longer.
3. Garnish with the chopped parsley and serve while hot.

4. Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices.

5. Learn more about sustainable food choices with our Eat Green Guide.

6. This recipe was featured on the Impress Your Guests Episode of Emeril Green.