Ingredients
Serves 4 people
- 4C Saffron Rice
- 1.5 C Unsalted Chicken Broth (Homemade is best, of course)
- 4 Large Shrimp
- 4 Mussels
- 4 Littleneck Clams
- 4 Pieces cooked chorizo
- 4 10-20 scallops
- 1 Piece Chicken Breast or wing
- 1 Piece Chicken Thigh or leg
- ¼ C Chopped Onions
- ¼ C Julienne Bell Peppers
- 3T Unsalted Butter
- Juice of Two Lemons
- 1T Olive Oil
- Kosher Salt and Pepper
For the Rice:
- Add a large pinch of Spanish saffron to two quarts of cold water. Bring the water to a boil. Add one quart of calasparra rice, and turn the flame down to low. Cover, and cook until rice is done. Remove the rice from the pan and cool on a sheet tray.
For the Paella:
- Each Batch can be made for two people in a large cast iron skillet, or other heavy bottomed pan with high sides.
Directions
Heat the oil in your cast Iron Pan. Add the scallops, shrimp, Clams, Mussels, and Chorizo and season with Salt and Pepper. Sear for a few seconds and add the chicken Stock. Let the Shellfish steam to begin opening the Clams and mussels. Next, add the rice, peppers, and onions. With a Wooden Spoon, arrange the shrimp and scallops on top of the rice so that they do not overcook. If the shrimp finish before everything else, remove them and set them aside. Next, cover the Paella and let it cook over medium heat. If the Chicken stock evaporates before the clams and mussels open all of the way, add a little more broth. Once all of the shellfish is cooked, and the stock has cooked out. (You will know because the rice will begin to crackle and pop) add 3T of butter, Salt, Pepper, and a splash of lemon juice. Stir the rice to incorporate the butter and also to be sure that it doesn’t stick on the bottom of the pan. At this point, you are almost done. Taste the Paella for seasoning, and add a little more salt and lemon Juice if you think it needs some. Spoon the Paella into large bowls, garnish with freshly chopped parsley, and serve with a nice Rioja or a tall frosty beer.
