Seafood Paella

1/4 c. good olive oil, divided
3 T. Creole Seasoning
2 lbs. chorizo sausage, diced into bite size pieces (or use your favorite sausage)
1 Spanish onion, chopped
1 of each-red, yellow, orange, green bell pepper, chopped
4 T. minced garlic
1 (15-oz.) can whole tomatoes, drained and hand-crushed
2 t. saffron threads
2 qts. Chicken stock
4 c. medium-grain rice or short-grained Spanish rice
2 lbs. jumbo shrimp, peeled but leave tails on and split down the back, seasoned
1 lb. mussels
1 dozen littleneck clams, scrubbed
2-3 lobster tails, optional
Bunch of fresh parsley, chopped (reserve some for garnish
Salt, red/black pepper/garlic powder
1 (10-oz.) bag of frozen green peas, thawed

1. Set the paella pan over medium-high heat. Add the olive oil and sear the chorizo until well browned. Add the onions, bell peppers and the tomatoes and cook for about 5 minutes.
2. Add the garlic and saffron to pan. Add the stock and bring to boil and add rice. Carefully stir to incorporate. Continue to cook rice for 15 minutes.
3. Add seasoned shrimp and take the mussels, clams and lobsters and tuck under the rice.
4. Continue to cook until shrimp turn pink and mussels, clams begin to open.
5. Add the peas and parsley, turn the heat to low and continue to cook the paella until a crust begins to form on bottom of pan, about 5-7 minutes more. Serve hot.
6. Garnish with parsley.
*****It is important to form that crusty bottom. Another trick is when the rice looks fluffy and moist, turn the heat up for about 40 seconds until you can smell the rice toast on the bottom. This is perfect!
Some people also like to add chicken. If so, use about 1 (3-lb.) frying chicken, cut into 10 pieces. At the beginning of cooking process, season and sear in paella pan in some olive oil. Brown on all sides. Set aside and add at the end when adding all the seafood, so it will heat up.