Paella

This holiday season, Dad was able to get Mom to make his favoritest-ever dish: paella.  It's not a very traditional paella recipe, but it is incredibly tasty.  And also kind of expensive, so you might want to save this one for special occasions.
To make it, you'll need: 1 1/2 lbs boneless, skinless, chicken thighs; 1/4 C extra virgin olive oil; 2 14.5 oz cans diced tomatoes; 1 1/2 C Arborio rice; 3 C chicken broth; 2 Tbsp salt; 8 oz sea scallops; 1 lb fish cut up into chunks (Mom used grouper); 4 oz pimento; 1 15 oz can artichoke hearts; 14 oz raw shrimp; 9 tsp paprika; 1/2 tsp black pepper; 1/4 tsp red pepper; 1/8 tsp saffron; 4 oz sliced onions; 10 oz frozen peas; 6 rock lobster tails (if desired).

All this, minus the fruit, plus the peas and onion, which I forgot to get out.

In a heavy large pot or dutch oven, heat up the olive oil and brown the chicken.  Remove the chicken once it's browned and pour off any excess fat.
Add the onion and tomatoes to the pot and cook over medium heat, stirring occasionally, for about 5 minutes, or until the onion is tender.  Stir in the rice, chicken broth, salt, paprika, black and red pepper, and saffron and then add the chicken back into the pot.

Let this come to a boil, then cover tightly, lower the heat, and let it simmer for 20 minutes.
When that's done, gently stir in the shrimp, fish, scallops, and peas.

Cover it back up and let it simmer for another 15 minutes.
Now gently stir in the artichoke hearts and pimento, and continue to cook until it's all heated through.

If you're also having lobster tails, go ahead and throw them in a pot of boiling water while your artichoke and pimento is cooking, for about 5 minutes, or until the lobster meat is opaque.

And you're really done!  You can serve this right from the pot, or you can dish it up on a big paella dish and put your lobster tails on top, all fancy-like.