Paelha “valenciana” À Fernandes, C/ 1/2 Lagosta De 1 Lb Recipe
Seafood Combination w/ Chicken, Sausage & Pork in Rice, w/ 1/2 Lobster of 1lb
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Ingredients
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Seafood
Meats
Rice and Vegetables
Liquids and Seasonings
Method
Preparation
- 1
Prep the Lobster
Boil the lobster in salted water for 5-7 minutes until bright red. Remove from water, let cool, then cut in half lengthwise.
- 2
Prep the Meats
Cut the chicken thighs and pork shoulder into bite-sized pieces. Slice the chorizo sausage.
- 3
Chop Vegetables
Finely chop the onion, dice the red bell pepper, and mince the garlic.
Cooking
- 4
Sauté the Meats
In a large paella pan or skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken, pork, and chorizo. Cook until browned, about 5-7 minutes. Remove and set aside.
- 5
Sauté the Vegetables
In the same pan, add the remaining olive oil. Sauté the onion, garlic, and red bell pepper until softened, about 3-4 minutes.
- 6
Add Rice and Liquids
Stir in the Bomba rice, saffron, and paprika. Cook for 1-2 minutes, stirring to coat the rice. Pour in the chicken broth and bring to a boil.
- 7
Combine Ingredients
Return the browned meats to the pan along with the frozen peas, tomato, shrimp, mussels, and squid. Reduce heat to low and simmer for about 15 minutes without stirring.
- 8
Add Lobster
Place the halved lobster on top of the rice mixture, cover the pan, and cook for an additional 5-10 minutes until the lobster is cooked through and the rice is tender.
Serving
- 9
Serve the Paella
Remove from heat, let sit for a few minutes. Serve warm, garnished with lemon wedges and enjoy!
