MIXED PAELLA

Mixed Paella image

Number Of Ingredients 18

4 Chicken Thighs
1 teaspoon Sweet Paprika
1/4 cup Olive Oil - Extra Virgin
4 cloves Garlic Cloves, crushed and chopped
6 ounces Spanish Chorizo, diced
1 Sweet Onion, diced
16 ounces Canned Whole Tomatoes, drained and hand crushed
1 1/2 cups Bomba Rice
4 1/2 cups Chicken Broth
1 pound Jumbo Shrimp
12 Mussels
1/2 cup Sweet Peas
1 teaspoon Saffron
12 Clams
2 sprigs Flat Leaf Parsley
1 Lemon, quartered
4 Lobster Tails
1/2 cup White Wine

Steps:

In a saucepan, combine broth, saffron, and paprika; bring to a simmer and keep warm
In a paellera or large skillet (at least 12 inches wide), heat oil over medium heat. Season chicken with salt and pepper. When oil is very hot, cook chicken skin side down, until skin is golden, 5 to 7 minutes. Use tongs to turn.
Add chorizo to skillet, and cook until browned and oil is vibrant red. Remove chicken and chorizo to a plate lined with paper towels.
Return pan to stove and lower heat. Make soffritto with garlic and onions until softened.
Add tomatoes and cook for about 10 minutes stirring frequently until thick.
Fold in the rice, stirring to coat the grains.
Add wine and stir until absorbed.
Add broth and salt, and simmer uncovered for about 10 minutes
Add mussels and clams. Give the rice a good stir to mix in all the ingredients and let cook for another 10 minutes.
Add chicken, shrimps, lobster, and peas, and cook for a further 5 minutes or until rice is al dente.
Mix in some olive oil, and server with a lemon wedge