BOBBY FLAY'S SHELLFISH AND CHICKEN PAELLA WITH CHORIZO AND GREEN PEAS

Bobby Flay's Shellfish and Chicken Paella with Chorizo and Green Peas image

Yield serves 8

Number Of Ingredients 26

Ingredients

9 3/4 cups homemade chicken stock (see page 220) or canned low-sodium chicken broth
9 tablespoons olive oil
2 tablespoons unsalted butter
1 large Spanish onion, diced
2 cups short-grain rice
Large pinch of saffron threads
4 plum tomatoes, halved lengthwise
1 tablespoon honey
Kosher salt and freshly ground black pepper
2 (2 1/2-pound) chickens, each cut into 8 pieces
2 (1 1/2-pound) live lobsters
8 ounces dried chorizo, cut into 1/2-inch-thick slices
24 mussels, debearded and scrubbed
24 littleneck clams, scrubbed
8 large shrimp, peeled and deveined
4 baby squid, cleaned and sliced into rings
1 cup shelled fresh peas
1/2 cup Lemon Aioli (recipe follows)
1/2 cup chopped fresh flat-leaf parsley leaves
4 cloves garlic
1/2 teaspoon kosher salt, or more if needed
2 large egg yolks
1/4 cup fresh lemon juice
1 tablespoon chopped lemon zest
3/4 cup olive oil
Freshly ground white pepper

Steps:

Preheat the oven to 375°F. Bring 7 3/4 cups of the stock to a simmer in a saucepan.
Meanwhile, heat 2 tablespoons of the olive oil and the butter in a large saucepan over medium-high heat. Add the onion and cook until soft, 5 minutes. Add the rice and stir to coat.
Add the saffron to the simmering stock and cook for 1 minute. Then add the stock to the rice and bring to a boil. Reduce the heat to low, cover the pan, and simmer until the liquid has been absorbed and the rice is tender, 15 to 18 minutes. Uncover and fluff with a fork.
Put the tomatoes in a small baking dish, and drizzle with the honey and 2 tablespoons of the olive oil. Season with salt and pepper, and roast in the oven until soft, about 30 minutes. Set aside.
Raise the oven temperature to 450°F.
Heat 3 tablespoons of the olive oil in a large ovenproof skillet until almost smoking. Season the chicken pieces with salt and pepper, place in the skillet (in batches if necessary), and brown all sides. Pour off the fat, and transfer the skillet to the oven. Roast until cooked through, 25 to 30 minutes. Let rest for 15 minutes.
Bring a large pot of salted water to a boil. Add the lobsters and cover the pot. Return to a boil, reduce the heat, and simmer until cooked through, 12 to 15 minutes. Let cool slightly, then shell the lobsters. Keep the claws whole; coarsely chop the tail meat.
Cook the chorizo in a medium sauté pan over medium-high heat until browned on both sides, 6 minutes. Remove the chorizo to a plate lined with paper towels.
Combine the mussels and clams in a pot, add 1 cup water, cover the pot, and cook over high heat until they open, 3 to 4 minutes. Discard any that do not open.
Heat the remaining 2 tablespoons olive oil in a large sauté pan or paella pan until almost smoking. Season the shrimp with salt and pepper and sauté for 1 minute. Season the squid with salt and pepper and add to the pan. Cook until just cooked through, 2 to 3 minutes. Add the rice, remaining 2 cups stock, the peas, tomatoes, chicken, lobster meat, and chorizo, and stir to combine. Add the mussels and clams.
Fold in the Lemon Aioli and parsley, and mix until combined; season with salt and pepper to taste. Serve immediately.
Combine the garlic, salt, egg yolks, lemon juice, and zest in a food processor or blender, and process until smooth. Slowly add the oil, drop by drop at first, processing until thickened. Season with salt and white pepper to taste. Refrigerate until ready to use.