LOBSTER-INFUSED CHICKEN STOCK
Two 1 1/4-pound lobsters
2 dried ñora or ancho chiles, stemmed and seeded (see Note)
1/2 cup boiling water
2 tablespoons vegetable oil
1/4 cup tomato paste
1/2 cup brandy
2 medium onions, quartered
2 medium carrots, quartered
2 fennel bulbs, quartered and cored
4 garlic cloves, quartered
2 quarts plus 3 cups chicken stock or low-sodium broth
2 bunches basil
1/4 teaspoon loosely packed saffron threads
SOFRITO
1 dried ñora or ancho chile peppers, stemmed and seeded
1/2 cup boiling water
2 tablespoons extra-virgin olive oil
1 small onion, minced
2 garlic cloves, minced
1/2 red bell pepper, minced
2 plum tomatoes, grated on a box grater
1 tablespoon white wine vinegar
CHICKEN-AND-SEAFOOD PAELLA
2 tablespoons extra-virgin olive oil
8 chicken drumsticks (about 3 pounds)
8 chicken thighs (about 3 pounds)
Salt
Freshly ground pepper
10 cups warm Lobster-Infused Chicken Stock (recipe above)
1 cup Sofrito (recipe above)
2 1/4 cups Bomba or Calasparra rice (see Note)
1/2 pound romano beans or green beans, cut into 1/2-inch pieces
2 pounds littleneck clams, scrubbed
1 pound mussels, scrubbed
Allioli (Garlic Mayonnaise), for serving (recipe below)
Lemon wedges, for serving
ALLIOLI (GARLIC MAYONNAISE)
3 garlic cloves
1 large egg
2 teaspoons white wine vinegar
1/4 cup fresh lemon juice
Pinch of salt
1/4 cup canola or grapeseed oil
1/2 cup extra-virgin olive oil