Instructions: Boil together one of the tomatoes, the head of garlic, the whole onion, some salt, the bay leaf and the parsley, letting it all cook for 15 minutes to make a seasoned broth. (You will need 3 1/2 cups of it, strained and almost boiling.) Put the oil into the skillet, heat it, then saute the lobster meat and the other seafood, the finely chopped onion and the remaining chopped tomato. Add the rice and stir it in. Add the broth and cook at a full boil for 25 minutes. Serve this paella, in the pan in which it was cooked, immediately after removing it from the heat.

NOTES : INFO:
About chorizo and other Spanish sausages:

Many centuries ago sausages appeared in Spain as a way of preserving meat (I imagine other countries did the same). We have "plain" sausages (longanizas), red sausages (chorizos), black or "white" sausages (morcillas, botifarras...), etc. You can also get "salchichon" (big cured sausage). The basic ingredient is ground pork, but you can find sausages made with other meats, too. There are many kinds of sausages according to the spices added to the meat.

In Spain, we have many kind of chorizos (red sausages): - "fresh" chorizos: red sausages made with ground pork (in some areas they make some special ones made with other kinds of meat) and spices. The spices vary according to the place in Spain where the chorizos are made. Basically this kind of chorizos can be divided in two categories: the ones made with sweet Spanish paprika (pimenton rojo dulce) and the ones made with hot Spanish paprika (pimenton rojo picante).

Fresh chori

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