Seafood-and-Chicken Paella

Seafood-and-Chicken Paella
Photo by Reena Bammi

Ingredients

  • ½ cup dry white wine
  • 1 (1 1/4-pound) lobster, steamed and split in half with claws cracked or 2 (8-ounce) lobster tails, steamed and split in half
  • 1 (4-pound) chicken, cut into 8 pieces
  • 4 cups chicken broth
  • 1 teaspoon salt
  • 2 cups medium-grain rice
  • 3 large chorizo, sliced
  • + 10 more ingredients
    • 1 dozen littleneck clams, scrubbed
    • 1 dozen mussels, scrubbed and debearded
    • ½ teaspoon saffron, crumbled
    • 1 teaspoon freshly ground black pepper
    • 6 garlic cloves, chopped
    • 2 large Spanish onions, halved and thinly sliced
    • 2 cups medium-grain rice
    • 1 (1 1/4-pound) lobster, steamed and split in half with claws cracked or 2 (8-ounce) lobster tails, steamed and split in half
    • 1 dozen mussels, scrubbed and debearded
    • 3 tablespoons extra-virgin olive oil, divided

1. Heat 2 tablespoons oil in a 15-inch paella pan or heavy-bottomed roasting pan over medium heat; span 2 burners, if necessary. Add chorizo, and cook 6 minutes or until lightly browned on both sides. Add onion and garlic; cook, stirring occasionally, 8 minutes or until onions are softened. Trans...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network