Paella Recipe
Ingredients
| 1 (1-1/4 lbs.) lobster or 2 (8-to 10-oz.) lobster tails | ||
| Olive oil | 4 Tablespoon | |
| 5 small chicken breasts, halved and boned | ||
| 4 tablespoons olive oil, if needed | ||
| Onions | 3 Medium, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Chopped tomatoes | 3 Large, drained | |
| 3 medium green or red peppers, chopped | ||
| 2 cups Brand Rice | ||
| Chicken broth | 2 Can (10oz) | |
| Dry white wine | 1 Cup (16 tbs) | |
| Salt | 3 Teaspoon | |
| Thyme leaf | 1/2 Teaspoon | |
| Oregano | 1/2 Teaspoon | |
| Ground coriander | 1/4 Teaspoon | |
| Saffron | 1 /4 Teaspoon | |
| Paprika | 1/4 Teaspoon | |
| Bay Leaf | 1 | |
| Shrimp | 12 Large, deveined | |
| 12 little neck clams or mussels | ||
| Chorizo sausage | 1 Pound | |
| Frozen peas | 1/2 Cup (16 tbs), thawed | |
Directions
If using whole lobster, remove tail and claws; cut into 3 or 4 pieces each.
If using lobster tails, cut into 5 or 6 pieces each.
Heat 4 tablespoons of oil in a large paella pan, electric skillet or two 12-inch skillets.
Add lobster pieces.
Saute 3 minutes.
Remove lobster and set aside.
Saute chicken until well browned on both sides, adding more oil if needed.
Remove chicken pieces and set aside.
Saute onions and garlic until tender, but not brown.
Add tomatoes and green or red peppers.
Cook until tender and most of the liquid has evaporated.
Add rice, broth and wine.
Stir in salt, thyme, oregano, coriander, saffron, paprika and bay leaf.
Mix well and bring to a boil.
Arrange chicken pieces in center and place lobster pieces and shrimp around edge of pan.
Add clams or mussels.
Cook until shells open.
Remove clams or mussels from water; set aside.
Remove casing from sausage; slice thinly.
Add clams or mussels and sausage slices to rice mixture.
Sprinkle with peas.
Cover.
Cook until liquid is absorbed, about 10 minutes.
Remove cover to allow excess moisture to evaporate, if needed.
Remove bay leaf.
If using lobster tails, cut into 5 or 6 pieces each.
Heat 4 tablespoons of oil in a large paella pan, electric skillet or two 12-inch skillets.
Add lobster pieces.
Saute 3 minutes.
Remove lobster and set aside.
Saute chicken until well browned on both sides, adding more oil if needed.
Remove chicken pieces and set aside.
Saute onions and garlic until tender, but not brown.
Add tomatoes and green or red peppers.
Cook until tender and most of the liquid has evaporated.
Add rice, broth and wine.
Stir in salt, thyme, oregano, coriander, saffron, paprika and bay leaf.
Mix well and bring to a boil.
Arrange chicken pieces in center and place lobster pieces and shrimp around edge of pan.
Add clams or mussels.
Cook until shells open.
Remove clams or mussels from water; set aside.
Remove casing from sausage; slice thinly.
Add clams or mussels and sausage slices to rice mixture.
Sprinkle with peas.
Cover.
Cook until liquid is absorbed, about 10 minutes.
Remove cover to allow excess moisture to evaporate, if needed.
Remove bay leaf.
Chef
