1 15ozcan whole peeled tomatoesdrained and roughly chopped
1poundVigo yellow rice
2cupsdry white wine
1poundfrozen seafood medley
2lobster tailssplit lengthwise
1/2poundjumbo shrimppeeled and deveined
Place a paella pan (or large skillet) over medium high heat. Add olive oil to the pan and heat to shimmering.
Crumble the chorizo into the skillet, along with the onions and red peppers. Sauté until the onion is translucent, the peppers are softened and the chorizo is browned.
Pour the yellow rice and tomatoes into the skillet and stir; cook 2 minutes. Deglaze the pan by slowly pouring in the wine, scraping up any browned bits on the bottom of the pan. Turn the heat down to medium and allow to cook, stirring occasionally.
When the wine is absorbed, add the broth and stock in batches, stirring frequently. About halfway through adding your broth, add the lobster tails to the rice mixture.
When only about a cup of liquid remains to be added, add the remaining seafood. When the liquid is almost fully absorbed, toss in the peas. Stir to evenly incorporate before serving.