Cuban Style Paella

Ingredients

• 1/2 cup (4 fl. oz./125 ml) dry white wine
• 1 tsp. saffron threads
• 3 Tbs. olive oil
• 8 chicken wing drumettes
• Salt
• 1 white onion, chopped
• 1/2 red bell pepper, seeded and chopped
• 1 tsp. dried oregano
• 1 tsp. ground cumin
• 2 plum tomatoes, chopped
• 1/2 tsp. red pepper flakes
• 1/2 tsp. sweet Spanish paprika
• 1 bay leaf
• 1 1/2 cups (10 1/2 oz./330 g) long-grain white rice
• 2 1/2 cups (20 fl. oz./625 ml) chicken broth
• 3/4 cup (3 oz./90 g) thinly sliced cured Spanish-style chorizo
• 4 large garlic cloves, minced
• 8 medium shrimp, peeled and deveined, with tails intact
• 1 large lobster tail, about 1 lb. (500 g), shell removed, cut into 1-inch (2.5-cm) chunks
• 4 large sea scallops, halved crosswise
• 8 jarred sliced red pimiento, drained and chopped
• 1 lemon, cut into 8 wedges

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