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1. Shell the mussels and prawns, and remove the lobster meat from the shell.
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2. Cut up the chicken.
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3. Heat some oil in the paella dish (a type of shallow casserole) and fry the chicken until brown, then boil it in 3 cups of water for 20 minutes.
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4. Meanwhile cook the onion gently in the fat used for the chicken, add the finely chopped garlic, and then the tomatoes, and fry till cooked.
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5. Add the rice and mix well with the fat, without frying.
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6. Arrange the peas, mussels, lobster, prawns, chicken and artichokes attractively on top of the rice, and add 2 cups of boiling chicken broth. (Keep the remaining broth in case the rice requires more liquid.)
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7. When the rice boils, add salt to taste, and the saffron, blended with a little broth.
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8. Place the pimiento decoratively on top, and continue to cook until the rice is done - 15-20 minutes in all the paella can be cooked in the oven for the last 5 minutes or so, if desired.
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9. Serve immediately, in the casserole.
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