Shellfish And Chicken Paella With Saffron Rice And Chorizo Recipe
Servings: 8
Ingredients
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. unsalted butter
- 1 lrg Spanish onion diced
- 4 c. long-grain rice
- 1 pch saffron - (large)
- 8 c. warm chicken stock
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 4 x garlic cloves peeled
- 1/2 tsp kosher salt
- 2 x egg yolks
- 1/4 c. fresh lemon juice
- 1 Tbsp. minced lemon zest
- 3/4 c. extra virgin olive oil
- Â Â Freshly-grnd white pepper to taste
- 4 x plum tomatoes halved lengthwise
- 1 Tbsp. honey
- 1/2 c. extra virgin olive oil divided
- 2 whl chickens - ( 2 1/2 lbs ea)
- 4 x lobsters - (1 1/2 lbs ea)
- 1/2 lb chorizo cut 1/2" thk slices
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 4 x baby squid cleaned
- 8 med shrimp peeled, deveined
- Â Â Saffron Rice (see above)
- 2 c. chicken stock or possibly clam stock
- 1 c. fresh peas
- 24 x mussels debearded, scrubbed
- 24 x littleneck clams scrubbed
- 4 Tbsp. lemon aioli
- Â Â Minced flat-leaf parsley
Directions
- Saffron Rice: Heat the extra virgin olive oil and butter in a large saucepan over medium-high heat. Add in the onions and cook till soft. Add in the rice and stir to coat. Add in the saffron to the simmering stock and let cook for 1 minute. Add in the warm stock to the rice and let come to a boil. Reduce the heat to low, cover the pan and let cook for 15 to 18 min, remove cover and fluff with a fork.
- Lemon Aioli: Place the garlic, salt, yolks, lemon juice and zest in a food processor or possibly blender and process till smooth. Slowly add in the oil, drop by drop at first, till thickened. Season with salt and white pepper to taste. Chill till ready to use.
- Make the Paella: Preheat the oven to 375 degrees. Place the tomatoes in a small baking dish and drizzle with the honey and 2 Tbsp. of the extra virgin olive oil. Season with salt and pepper and roast till soft. Set aside.
- Preheat the oven to 450 degrees. Heat 3 Tbsp. of the extra virgin olive oil in a large ovenproof pan till almost smoking. Season the chickens with salt and pepper to taste, place in the pan and brown all sides. Degrease the pan and place in the oven and roast the chickens till cooked through, 25 to 30 min. Let rest 15 min, then cut into quarters.
- Bring a large pot of salted water to a boil. Add in the lobsters and cover the pot. Bring the water back to the boil, reduce the heat, and continue cooking for 12 to 15 min or possibly till cooked through.
- Cook the chorizo in a medium saute/fry pan over medium-high heat till browned. Remove the chorizo to a plate lined with paper towels.
- Heat 2 Tbsp. of the extra virgin olive oil in a large saute/fry pan or possibly paella pan till almost smoking. Season the shrimp with salt and pepper and saute/fry for 1 minute. Season the squid with salt and pepper to taste and add in to the pan. Continue cooking an additional 2 to 3 min till just cooked though.
- Add in the rice, stock, peas, tomatoes, chicken, lobsters and chorizo and stir to combine. Add in the mussels and clams, cover the pot and continue cooking till the clams and mussels open.
- Mix in the parsley and lemon aioli and mix till combined, season with salt and pepper to taste. Serve immediately.
- This recipe yields 8 servings.
- Comments: Original title as listed is "Shellfish And Chicken Paella With Saffron Rice, Chorizo And Green Peas."
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 889g | |
| Recipe makes 8 servings | |
| Calories 1560 | |
| Calories from Fat 882 | 57% |
| Total Fat 98.62g | 123% |
| Saturated Fat 24.65g | 99% |
| Trans Fat 0.0g | |
| Cholesterol 286mg | 95% |
| Sodium 1240mg | 52% |
| Potassium 1309mg | 37% |
| Total Carbs 84.4g | 23% |
| Dietary Fiber 4.0g | 13% |
| Sugars 5.37g | 4% |
| Protein 78.94g | 126% |
