Paella

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1 tablespoon olive oil

Salt and pepper

1 (3 pound) whole chicken, cut into 8 pieces, back removed and saved for stock

2 cups diced chorizo

2 Spanish onions, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

3 cloves garlic, minced

1 cup Valencia rice

1/2 cup dry white wine

1 pinch saffron

3 cups chicken stock, hot

1 (16-ounce) can peeled tomatoes, drained and crushed by hand

1 cup Spanish beer

16 large shrimp fresh shrimp, cleaned and de-veined

16 Manila clams, scrubbed

2 lobsters tails, shell-on and halved lengthwise

16 mussels, scrubbed (try and mix different varieties, if possible)

1 cup fresh shelled peas

1 cup Spanish olives with pimientos

2 roasted red bell peppers, peeled and sliced thinly