<http://schema.org/recipeInstructions>
" In deep 12-inch nonstick skillet, 6-quart shallow Dutch oven, or wok, heat oil over medium heat. Add chicken and slowly brown well on all sides -- about 25 minutes. Transfer pieces as they brown to roasting pan or very large bowl. Meanwhile, split each lobster lengthwise in half, discarding intestinal sac. Separate lobster halves into body and tail sections and claws; crack the claws. Set lobster pieces aside. Add pork cubes and reserved bones to skillet; brown well on all sides. Transfer pork and bones to pan with chicken. Add shrimp to skillet and saut\u00E9 just until they turn pink and firm; transfer to pan with chicken and pork. Add lobster pieces and saut\u00E9 until the shells begin to turn red; transfer to pan with chicken, pork, and shrimp. Add chorizo and saut\u00E9 until lightly browned; transfer to pan with other ingredients. Add onion to skillet and saut\u00E9 until translucent -- about 5 minutes. Stir in garlic; saut\u00E9 30 seconds. Add rice to skillet and stir to coat with oil. Crumble saffron between fingers and stir into rice mixture. Stir in water, browned pork bones, lobster body sections only (no tails or claws), the chorizo, and bay leaves. Cover and heat to boiling. Push clams and mussels into boiling rice mixture, making sure that the edge of each will face up when open. Cover and cook until shells just open -- about 10 minutes for mussels and l5 minutes for clams. Transfer opened mussels and then clams to pan with shrimp. Reduce heat to low. Remove and discard bay leaves, pork bones, and lobster body sections from rice mixture. With fork, stir in salt and pepper; bury chicken and lobster tails and claws in rice mixture. Cover and cook 10 minutes longer or until rice is no longer soupy and is almost tender. If there is still too much liquid, cook rice mixture uncovered a few minutes. With fork, gently stir peas, pimiento, and shrimp into rice mixture. Top with clams and mussels; cover and cook until rice is tender and peas are heated through. Remove paella from heat and let stand 10 minutes before serving."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a1250/paella-3355/>