Step 1: Preheat the oven to 375 degrees.
Step 2: In a Paella pan (12 to 14 inches diameter) over medium-high heat add a drizzle of olive oil. When the oil is hot, add the chicken and cook until browned for about 4 to 5 minutes.
Step 3: Add the lamb pieces and cook for another 5 minutes until everything is light golden brown.
Step 4: Add the onion, celery, bell peppers, and garlic to the pan and turn the heat down to medium. Cook, stirring frequently, for 5-10 minutes, or until the onion is tender and translucent and the garlic is golden.
Step 5: Add the rice and stir and cook for another few minutes.
Step 6: Add the tomatoes and turn the heat to high. Cook, stirring, for about 2 minutes, then add the white wine, chicken broth, and saffron.
Step 7: Bake, covered, for 15 minutes then add your seafood mix and stir in nicely.
Step 8: Bake again for 10 minutes covered.
Step 9: Then uncover the paella dish and add the mussels, and sausage meat ball by arranging them evenly in the rice and pushing them down a bit.
Step 10: Bake, uncovered, for an additional 10 minutes, or until the mussels have opened and meat ball sausage should be cook. Discard any unopened mussels.
Step 11: Garnish with lemon wedge and flat parsley
Patrick Turcot, Executive Chef