Strong Chicken Stock

Place chicken bones in a large pot and cover with water. Bring to boil on high heat, then immediately reduce the heat to medium-low, cover and simmer for 4-6 hours. Remove and discard the bones. Pour stock into a clean bowl. Rinse the pot to remove any coagulated protein. Return stock to the pot, and simmer uncovered on medium-low heat until reduced to 4 cups. Cool to room temperature and refrigerate, covered, until ready to use.

Marinated Scallops

In a medium bowl, combine olive oil, lemon juice and garlic. Add scallops, combine well and marinate, covered with plastic wrap in the refrigerator, for at least 1 hour.

Paella

Combine rice and chicken stock in a small saucepan on high heat. Bring to a boil, reduce heat to a low and simmer, covered, for 15-20 minutes. When rice is cooked, stir in tomatoes, green onion, saffron, garlic, cumin, 2 tbsp of the olive oil, 2 tbsp of the butter, cayenne and salt. Set aside, covered, at room temperature, for up to 4 hours. In a large sauté pan with a tight-fitting lid, bring wine to a boil on medium-high heat. Add clams and mussels, cover and steam just until the shells open, about 5 minutes. Transfer seafood to a medium bowl, cover and refrigerate. Strain cooking juices into a small container, cover and refrigerate. Drain scallops, discarding marinade, then sprinkle with salt and pepper. Place the remaining olive oil and butter in a sauté pan on very high heat. Sauté scallops for 2-3 minutes, until just cooked. Transfer scallops to another small bowl and refrigerate for at least 30 minutes and up to 3 hours.

Lemon-Herb Aioli

With a whisk, beat egg yolks in a small bowl until frothy. Add salt, pepper, dry mustard and half of the vinegar, and whisk to combine. Add olive oil a drop at a time, whisking constantly until the mixture begins to thicken. Add the remaining oil in a slow, steady stream, thinning the aioli occasionally by adding a little vinegar. Continue whisking until all the oil and vinegar have been incorporated. Season with salt and pepper and add lemon juice to taste. With a spatula, fold in lemon zest and parsley. Refrigerate until needed.

To Serve

Add reserved seafood cooking juice to the room-temperature rice and mix well. Spread rice on a large platter. Remove some mussels and clams from their shells. Scatter mussels, clams, scallops, chicken (and/or sausage) over rice, drizzle with some of the lemon-herb aioli and sprinkle liberally with fresh cilantro. Decorate the perimeter of the dish with the remaining mussels and clams in their shells. Pour the remaining aioli into a small bowl and serve it on the side for guests who want an extra dollop.