Instructions: Rub chicken pieces with a mixture of 1/2 cup olive oil, paprika, and 2 tablespoons salt; let stand for 2 hours. Heat remaining 2 cups olive oil in a 27- by 4-inch paella pan over a gas grill set on high, a stove burner covered with a flame tamer, or a hardwood fire. Cook chicken, turning occasionally, until browned, about 5 minutes. Add the pork. Season with salt and pepper, and cook until browned, stirring occasionally, 8 to 10 minutes.

Add the peppers, and cook for 2 minutes. Add the green beans, and cook, stirring, for 2 more minutes. Add the onion and garlic; saute for 3 minutes more.

Add tomatoes, clams, mussels, and shrimp; saute for 3 to 4 minutes. Add the squid, and cook until it loses its raw look and appears opaque. Cook for 2 minutes. In a mortar and pestle or spice grinder, grind the saffron with the remaining 3 tablespoons salt. Transfer to a small bowl, and combine with 3 cups stock and brandy. Sprinkle rice evenly over pan, and stir until coated with oil. Pour over saffron stock mixture; stir to combine. Add remaining 20 cups stock. Add lima beans and peas. Adjust seasoning, and mix thoroughly.

The rice should be completely covered with stock; if not, add enough water to cover. Continue to cook without stirring until tiny bubbles appear on the surface, about 18 minutes, or until the rice is tender. (The rice that sticks to the bottom of the pan is called the socarrat and is the most prized part of the dish.) When water is almost evaporated, evenly distribute lobster over paella. Cook for 15 minutes more. Sprinkle lemon juice over paella, and let cool for 10 to 15 minutes before serving. Serve with lemon wedges.

This recipe yields 45 to 50 servings.

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