Shellfish And Chicken Paella With Saffron Rice Chorizo And Green Peas
Serves: 5
Manley Abshire
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
53
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Olive Oil (divided)2 tbsps
Unsalted Butter1 large
Onion (spanish, diced)4 cups
Long Grain Rice2 cups
Chicken Stock1
Salt4 cloves
Garlic (peeled)1 tsp
Kosher Salt1 cup
Lemon Juice (fresh)1 tbsp
Lemon Zest (chopped)1 tbsp
Honey8 medium
Shrimp (peeled and deveined)1 cup
Pea (fresh)Directions:
1
Saffron Rice: Heat the olive oil and butter in a large saucepan over medium-high heat
2
Add the onions and cook until soft
3
Add the rice and stir to coat
4
Add the saffron to the simmering stock and let cook for 1 minute
5
Add the hot stock to the rice and let come to a boil
6
Reduce the heat to low, cover the pan and let cook for 15 to 18 minutes, remove cover and fluff with a fork
7
Lemon Aioli: Place the garlic, salt, yolks, lemon juice and zest in a food processor or blender and process until smooth
8
Slowly add the oil, drop by drop at first, until thickened
9
Season with salt and white pepper to taste
10
Refrigerate until ready to use
11
Paella: Make the paella: Preheat the oven to 375 degrees F
12
Place the tomatoes in a small baking dish and drizzle with the honey and 2 tablespoons of the olive oil
13
Season with salt and pepper and roast until soft
14
Set aside
15
Preheat the oven to 450 degrees F
16
Heat 3 tablespoons of the olive oil in a large ovenproof pan until almost smoking
17
Season the chickens with salt and pepper to taste, place in the pan and brown all sides
18
Degrease the pan and place in the oven and roast the chickens until cooked through, 25 to 30 minutes
19
Let rest 15 minutes, then cut into quarters Bring a large pot of salted water to a boil
20
Add the lobsters and cover the pot
21
Bring the water back to the boil, reduce the heat, and continue cooking for 12 to 15 minutes or until cooked through
22
Cook the chorizo in a medium saute pan over medium-high heat until browned
23
Remove the chorizo to a plate lined with paper towels
24
Heat 2 tablespoons of the olive oil in a large saute pan or paella pan until almost smoking
25
Season the shrimp with salt and pepper and saute for 1 minute
26
Season the squid with salt and pepper to taste and add to the pan
27
Continue cooking an additional 2 to 3 minutes until just cooked though
28
Add the rice, stock, peas, tomatoes, chicken, lobsters and chorizo and stir to combine
29
Add the mussels and clams, cover the pot and continue cooking until the clams and mussels open
30
Fold in the parsley and lemon aioli and mix until combined, season with salt and pepper to taste
31
Serve immediately