2 red bell peppers
4 plum tomatoes, halved
5 cloves garlic, peeled, plus 3 cloves, thinly sliced
6 tablespoons olive oil
Salt and freshly ground black pepper
1 to 2 tablespoons chipotle puree, depending on how spicy you like it
12 ounces Spanish style chorizo, sliced in 1/4-inch thick slices
1 large Spanish onion, finely chopped
3 cloves garlic, thinly sliced
1 teaspoon red pepper flakes
2 cups long-grain white rice
1/2 cup vodka
2 to 3 cups lobster stock
1 tablespoon finely chopped fresh oregano leaves
1 pound cultivated mussels, scrubbed
2 steamed lobsters (1 1/2 pounds each) meat removed
1 pound jumbo lump crabmeat
3 tablespoons chopped fresh basil leaves
1/4 cup coarsely chopped fresh parsley leaves
1/4 cup thinly sliced green onions
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