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The Ultimate Paella

Recipe inspired from Tyler Florence
Author: Samantha

Ingredients

  • 2-3 pieces of chicken bone in, skin on (thigh and/or leg)
  • 1 chorizo sausages thickly sliced
  • 1/2 onion chopped
  • 2-3 garlic cloves chopped
  • 1 15-ounce can whole tomatoes, drained and hand-crushed
  • 1 1/2 cups short grain Spanish rice
  • 3 cups chicken stock
  • Generous pinch saffron threads
  • 6 dozen littleneck clams cleaned
  • 6 mussels cleaned
  • 1/2 pound jumbo shrimp peeled and de-veined
  • 1 lobster tails cut in half
  • 1/2 cup sweet peas frozen and thawed
  • Lemon wedges for serving
  • Fresh parsley chopped (for garnish)
  • Olive oil for drizzling
  • Salt and pepper to taste

Spice Rub for Chicken

  • 1 tsp paprika
  • 1 tsp oregano
  • Salt and pepper

Instructions

  • Begin by marinating the chicken in paprika, oregano, salt and pepper. Refrigerate for about an hour.
  • Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned. Once cooked through, reserve to a plate.
  • Add chicken skin-side down and brown on all sides, turning with tongs. You don't need to cook chicken all the way through since it will cook through again in paella. Just brown well. Once browned, remove and reserve to a plate.
  • In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat until onions begin to caramelize.
  • Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors come together, about 10 minutes.
  • Next, add the rice to the tomato mixture and stir well allowing all the rice to be coated.
  • Pour in stock and simmer for 10 minutes. Stir gently at first, the the rice and liquid cook evenly.
  • Add chicken, chorizo, and saffron to rice mixture. Allow to simmer for about 5 minutes.
  • Add the clams, shrimp and lobster tails, tucking them into the rice. Allow everything to simmer together for about 15-20 minutes. We decided to lightly cover the pan with foil to allow everything to cook evenly. Then remove the foil and cook for another 10 minutes so the crusty socarrat can form.
  • Once done, garnish with peas, parsley and lemon wedges.