There is no better dish than Paella for showcasing a variety of fresh seafood. The depth of flavors, developed by layering in the ingredients, is both complex and natural...they all go together perfectly. Make this the centerpiece of your table and watch the crowd dig in! P.S. We like cooking ours on an outdoor fire. It adds even more flavor.
- 1 cup Calasparra/Bomba rice
- 10 threads of saffron
- 1/4 cup + 3 tablespoons extra virgin olive oil
- 1 tablespoon smoked sweet paprika
- 2 pounds palacios dry chorizo
- 1 8-ounce can tomato paste
- 1/2 cup red bell pepper, seeded and diced
- 1 cup yellow onion, peeled and diced
- 2 garlic cloves, crushed and minced
- 1/2 cup dried morel mushrooms, re-hydrated and halved
- 1 12 ounce can artichoke hearts, drained
- 4 1/2 cups chicken stock
- 1 cup pearl onions, peeled
- 1/2 cup blanched English peas
- 1 bunch scallions, green and white part separated
- 1 pound chicken thighs, boneless skinless
- 12 clams, little necks
- 16 mussels
- 6 large shrimp
- 2 cooked 1 1/2 lb lobsters
- kosher salt and fresh ground pepper
1. Add olive oil to a large paella pan or sauté pan and swirl to coat the bottom of the pan.
2. Begin to add the flavors in layers. First, add paprika, chorizo, pearl onions, bell peppers, morels, garlic, garlic, and scallion whites. Season with salt and pepper. Sauté for 2-3 minutes.
3. Next, add the artichoke hearts and saffron, cook for 2 minutes.
4. Add the chicken and cook for 2 minutes.
5. Now add the rice and tomato paste, stir around, evenly coating and cook for 2 to 3 minutes.
6. Evenly distribute/flatten out rice in pan and add all stocks and turn the heat up to high. Bring to a simmer, add the clams and cook without stirring the rice. Simply rotate the paella about 45 degrees every 2 minutes for about 20 minutes or until the clams open up.
7. Place the mussels (heel down) equally throughout the pan and cook on each side about 2 minutes.
8. Place the shrimp and lobster sections (cracked claws and split tails) equally throughout the pan and cook on each side about 2 minutes.
9. Finish with peas, scallion greens, and/or any seasonal vegetables on top. Cook for 5-8 more minutes or until the rice is plumping and cooked. Taste, and adjust with salt and pepper.
10. Keep on high heat, rotating the pan 45 degrees every 2 minutes to create an even crispy bottom called Socarrat, adding stock as needed to fully cook the rice.
11. Once cooked, let rest for 8-10 minutes. Garnish with good olive oil.
Inspired by: Bobby Flay