Paella {SERVES TWO} Recipe
Saffron rice with lobster, littleneck clams, jumbo shrimp, tiger shrimp, squid mussels, chicken breast and chorizo
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Ingredients
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Paella Ingredients
Method
Cooking Directions
Prepare the Saffron
In a small bowl, soak the saffron threads in a few tablespoons of warm water. Set aside.
Cook the Meats
In a large paella pan or skillet, heat the olive oil over medium heat. Add the chopped onion and red bell pepper, sautéing until softened. Add the chorizo and chicken breast, cooking until browned.
Add the Seafood
Stir in the garlic and cook for another minute. Then, add the squid, lobster, jumbo shrimp, and tiger shrimp. Cook until the shrimp turn pink.
Add Rice and Broth
Add the rice to the pan, stirring to coat. Pour in the chicken broth and the saffron mixture. Bring to a simmer.
Add Clams and Mussels
Nestle the littleneck clams and mussels into the rice mixture. Cover the pan and let simmer for about 15 minutes, without stirring, until the rice absorbs the broth.
Finish with Peas
After the rice has absorbed the liquid, sprinkle the frozen peas on top, cover, and let sit for another 5 minutes.
Serve
Season with salt and black pepper to taste. Serve hot, garnished with lemon wedges.
