Tyler Florence has a popular paella recipe with a rating of 4.5 stars out of 5 stars. This recipe serves four to six people, and it takes about 2 1/2 hours to complete.
To make this paella, mix a tablespoon of paprika and 2 teaspoons each of oregano, salt and pepper together and then rub it over 3 pounds of chicken cut into 10 pieces. Allow it to sit for an hour in the refrigerator. Meanwhile, heat 1/4 cup of oil in a pan, and saute two chorizo sausages before adding the chicken. Remove from the pan and reserve.
In the same pan, saute a diced onion, 4 crushed cloves of garlic and a bunch of fresh parsley, and cook for about 3 minutes. Add a can of drained and crushed whole tomatoes, cook for a couple of minutes, and then fold in 4 cups of Spanish rice. Add 6 cups of warm water, and simmer for 10 minutes, stirring occasionally.
Add the chicken, 12 clams, a pound of shrimp, chorizo and a pinch of saffron, cooking for about 15 minutes. During the final 5 minutes, add two lobster tails. When the rice looks moist and fluffy, turn the heat up for about 40 seconds until the rice toasts at the bottom. Remove from the heat, allow to rest for 5 minutes, and garnish with lemon wedges and 1/2 cup of sweet peas.