Paella Recipe
Saffron infused rice, lobster, little-neck clams, mussels, chicken breast, veal sausage, shrimp, salmon, bell peppers, and onions.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Ingredients
Chop the lobster, chicken breast, and salmon into bite-sized pieces. Scrub the clams and mussels under cold water. Dice the bell peppers and chop the onion.
- 2
Infuse the Saffron
In a small bowl, combine the saffron threads with 2 tablespoons of warm water to allow them to infuse.
Cooking
- 3
Sauté the Vegetables
In a large paella pan or a wide skillet, heat the olive oil over medium heat. Add the chopped onion and diced bell peppers. Sauté until the onion is translucent, about 5 minutes.
- 4
Cook the Chicken and Sausage
Add the diced chicken breast and sliced veal sausage to the pan. Cook until the chicken is no longer pink, about 5-7 minutes.
- 5
Add the Rice and Broth
Stir in the Bomba rice and cook for an additional 2 minutes to toast the rice. Pour in the chicken broth and the saffron infusion. Season with salt and black pepper. Bring to a gentle boil.
- 6
Add Seafood
Reduce heat to low and add the lobster, clams, mussels, shrimp, and salmon. Cover the pan with a lid and let it simmer for 15-20 minutes, or until the rice is tender and the seafood is cooked through.
- 7
Final Touches
Remove the lid and let the paella sit for about 5 minutes. Garnish with lemon wedges and serve hot.
