Jambalaya "Fra Diavolo" with seafood

Ingredients:

• 450 g mussels, cleaned
• 2 lobsters (680g each), steamed, meat removed from shells
• 450 g of crab meat
• 2 red bell peppers
• 4 plum tomatoes, halved
• 5 cloves garlic, peeled, plus 3 cloves, thinly sliced
• 6 tbsp. l. olive oil
• 1 - 2 tablespoons chipotle pepper puree, to taste
• 350 g chorizo ​​sausage, sliced
• 1 large onion, finely chopped
• 1 teaspoon red pepper flakes
• 2 cups long-grain white rice
• 1/2 cup vodka
• 2-3 cups lobster broth
• 1 tbsp finely chopped fresh oregano leaves
• 3 tablespoons ground basil
• 1/4 cup coarsely chopped parsley leaves
• 1/4 cup thinly sliced ​​green onions

Preparation:

1. Preheat oven to 190°C.
   
   Place the peppers, tomatoes, and 5 cloves of garlic on a baking sheet, drizzle with 3 tablespoons of oil, and season with salt and pepper. Bake until the peppers and tomatoes are lightly charred and the garlic is golden brown. Transfer to a food processor with the chipotle puree and process until smooth; transfer to a bowl.
2. Heat a large skillet over medium heat. Add the chorizo ​​and fry until golden brown on both sides. Transfer to a plate lined with paper towels.
   
   Heat the remaining 3 tablespoons of oil in a Dutch oven over high heat. Add the onion and cook until soft. Add the chopped garlic and cook until golden brown. Add the red pepper flakes and cook for 20 seconds. Add the rice and cook for another 2 minutes.
3. Add the vodka and cook until the liquid has slightly reduced. Add the tomato-pepper puree and a generous amount of broth, season with salt, and bring to a boil. Add the chorioso and oregano, cover, and simmer for 10 minutes.
   
   Remove the lid, add the mussels, cover again, and cook until the mussels open. Discard any that haven't. The rice should be al dente and all the liquid should be absorbed. Remove from heat and let sit for 5 minutes. Add the lobster and crab meat, basil, parsley, and green onions.