Shellfish And Chorizo Paella With Saffron And Squid Ink Rice
Serves: 6
Mckayla Luettgen
1 January 1970
Based on User reviews:
55
Spice
44
Sweetness
53
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tbsp
Honey3 cup
Olive Oil1
Salt8 medium
Shrimp (peeled and deveined)4 cups
Chicken Stock1 cup
Pea (fresh)1 tbsp
Unsalted Butter1 medium
Onion (spanish, diced)2 cups
Long Grain Rice2 tbsps
Squid (ink)4 cloves
Garlic (peeled)1 tsp
Kosher Salt1 cup
Lemon Juice (fresh)1 tbsp
Lemon Zest (chopped)Directions:
1
Preheat oven to 375 degrees F
2
Place tomatoes in a small baking dish and drizzle with the honey and 2 tablespoons of the olive oil
3
Season with salt and pepper and roast until soft
4
Set aside
5
Bring a large pot of salted water to boil
6
Add the lobsters and cover the pot
7
Bring the water back to the boil, reduce the heat, and continue cooking for 12 to 15 minutes or until cooked through
8
Let cool and remove meat
9
Leave claws whole, cut body meat into large dice
10
Cook the chorizo in a medium saute pan over medium-high heat until browned
11
Remove the chorizo to a plate lined with paper towels
12
Heat 2 tablespoons of the olive oil in a large saute pan or paella pan until almost smoking
13
Season the shrimp with salt and pepper and saute for 1 minute
14
Season the squid with salt and pepper, to taste and add to the pan
15
Continue cooking an additional 2 to 3 minutes until just cooked through
16
Add both of the rices, stock, peas, tomatoes, lobsters, and chorizo and stir to combine
17
Place the mussels and clams in a pot with a cup of water; cover the pot and cook until the clams and mussels open
18
Add the clams and mussels to the rice
19
Fold in the parsley and lemon aioli and mix until combined, season with salt and pepper, to taste
20
Serve immediately
21
Heat the olive oil and butter in a large saucepan over medium-high heat
22
Add the onions and cook until soft
23
Add the rice and stir to coat
24
Bring stock to a simmer
25
Add the saffron to the simmering stock and let cook for 1 minute
26
Add the hot stock to the rice and let come to a boil
27
Reduce the heat to low, cover the pan and let cook to 15 to 18 minutes, remove cover and fluff with fork
28
Heat the olive oil and butter in a large saucepan over medium-high heat
29
Add the onions and cook until soft
30
Add the rice and stir to coat
31
Add the squid ink to the simmering stock and let cook for 1 minute
32
Add the hot stock to the rice and let come to a boil
33
Reduce the heat to low, cover the pan and let cook for 15 to 18 minutes, remove cover and fluff with fork Place the garlic, salt, yolks, lemon juice, and zest in a food processor or blender and process until smooth
34
Slowly add the oil, drop by drop at first, until thickened
35
Season with white pepper, to taste
36
Refrigerate until ready to use