Mixed Paella

By Flyer920

Ingredients

• 4 cups of very strong chicken broth (bouillon)0
• 1/2 tsp of saffron
• 1/4 tsp of smoked Spanish paprika (Pimentón de la Vera)
• 1 small onion, peeled
• 2 or more boneless/skinless chciken thighs
• 1/4 cup olive oil
• 1 or two chorizo, in 1/4 inch slices
• 1 medium onion, chopped
• 2 scallions, chopped
• 2 tbsp chopped garlic
• 2 roasted piquillo peppers
• 1 lb small or medium shrimp, shelled
• 6 King crab legs & claws
• 2 cups Bomba or Calasparra rice or other short grain Spanish rice
• 1/2 lb bay scallops
• 1 can whole clams
• 5 tbsp chopped parsley
• 2 bay leaves, crumbled
• 1/2 cup dry white wine
• 1/4 lb fresh or frozen peas
• 18 clams and/or mussels, scrubbed
• Lemon wedges for garnish
• Parsley for garnish

Details

Servings 4
Adapted from tienda.com

Preparation

Step 1

Heat the broth with the saffron, pimentón and the whole onion. Cover and simmer 15 minutes. Remove the onion and measure the broth -- you need exactly 3 1/2 cups.

Cut the chicken thighs into small serving pieces -- Dry the pieces well and sprinkle with salt.

In a metal Paella pan or wide oven pan, heat the oil. Add the chicken pieces and fry over high heat until golden. Remove to a warm platter. Add the chorizo, and jamón to the pan and stir fry about 10 minutes. Add the chopped onion, scallions, garlic, and pimentos and saute until the onion is wilted. Add the shrimp and the scallops and saute about 3 minutes more, or until the shrimp barely turn pink (the lobster will cook more in the oven.) Remove the shrimp and scallops to the platter with the chicken. Add the rice to the pan and stir to coat it well with the oil. Sprinkle in the 5 tablespoons of chopped parsley and the crumbled bay leaves. (You can make in advance up to this point.)

Stir in the chicken broth, boiling hot, the wine, rice, and peas. Salt to taste. Bring to a boil and cook uncovered, stirring occasionally, over medium high heat about 10 minutes. Bury the shrimp, scallops and the chicken in the rice. Add the clams pushing them into the rice, with the edge that will open facing up. Decorate the paella with the King crab pieces, then bake at 325 F, uncovered, for 20 minutes.

Remove from the oven and let sit on top of the stove, lightly covered with foil, for about 10 minutes. To serve, decorate with lemon wedges and chopped parsley.

Lobster can be a little expensive, so replace it with a comparable amount of shrimp if you wish!