Here's a dish my Father used to make who learned how to make it from his Father, My Grand Father (my Abuelito!) who learned how to make it from his Great Grand Father who was originally from Spain, then migrated to the Canary Islands and then eventually to Cuba... Cuban Paella! :)

Cuban Paella (Paella Cubana)

A very traditional Cuban dish and originally from Spain, this dish is a seafood paradise, including the best ingredients which give it a very zestful taste. It is very time consuming, and takes several hours to cook, but the results are well worth it! Serving Size: 8

Ingredients: 
8 chicken pieces (unskinned) I prefer boneless breasts
1/2 cup cooked Spanish sausage (chorizo), sliced into 1/4-inch pieces
2 lb medium shrimp (peeled and deveined)
1 dozen clams (washed)
1 dozen mussels (cleaned)
2 lobster tail (meat removed and cut into small pieces)
2-4 cups chicken broth
2 lb medium-sized scallops

2 tbsp olive oil (I use extra virgin only!)
8 garlic gloves (minced)
1 large onion (chopped)
1 green bell pepper (chopped)
1 red bell pepper (chopped)
3/4 cup red wine
3 cups Valencia rice (parboiled)
5 cups water
2 tspn salt (I use one)
2 packs Goya Sazon con Azafran (Saffron)
1/2 frozen green peas

Directions
You will need a paellera or large covered pot. Heat the olive oil over medium-high in the paellera. Lightly brown the chicken pieces on both sides, then place the sausage (chorizo) while the chicken is frying. Once the chicken is browned on both sides, remove the chicken and sausage and place them in a large bowl. Next place the onions, green bell peppers and garlic in the paellera and saute until the onion is translucent.

Add the salt, chicken broth, and wine to the paellera. Cover and cook for 5 minutes. Then add the chicken, sausage, rice, water, peas and saffron to the paellera. Stir in all the ingredients well. Cover, reduce the heat to medium-low and simmer for half an hour. The rice should be tender at this point.

While the rice is cooking, prepare the seafood. Steam the clams and mussels until they open, and set aside. Heat extra olive oil in a large pan, and saute a few extra sausage pieces in the olive oil. Remove the sausage, then saute the shrimp, pieces of lobster, and scallops for a couple of minutes. Remove the seafood, and mix into the paellera, stirring all of the seafood into the rice. Some folks like to use a broiled Red Snapper in the center of the paellera for an enhanced presentation, and I believe that's a personal choice, although it is not required. ;)

Remove paellera from stove, and place in the oven (preheat to 350 degrees). Bake for 15-20 minutes to allow the flavors to blend... Make sure that if it needs to baked longer to eliminate any excessive broth or being overly moist... Allow to cool for 5 minutes and serve warm. You may also garnish with sliced roasted red bell peppers. Enjoy!

Respectfully,
Henry