LAND & SEA PAELLA
Prep Time: 5-10 minutes
Cooking Time: 1-1 ½ hours
2.5 cups of olive oil
1 cup of chicken breast, cut into small pieces
1 teaspoon of paprika
½ teaspoon of freshly ground black pepper
1 tablespoon of salt
½ teaspoon of dry rosemary
½ teaspoon of thyme
½ cup of skinless & boneless pork cut into small chunks
4 cloves of garlic, chopped
1 large onion, chopped
1 medium tomato, diced
1 small green bell pepper, diced
1 small red bell pepper, diced
1 small yellow bell pepper, diced
¼ teaspoon of cumin
2 lbs of lobster claws
2 lbs of rice
3 cups of chicken broth
¼ teaspoon of saffron
2 chorizos, cooked & cut into pieces
1 ½ cup of uncooked shrimps
, peeled & deveined
1 tablespoon of capers
TIP: A paella pan would make the cooking process easier.
TIP: Ask your market attendant to help you select the freshest mussels, clams and other seafood.
TIP: you can use only one type meat (e.g. chicken).
Scrub and debeard the mussels & clams. Only use those that close when tapped.
In a skillet heat ¼ cup of olive oil and brown all sides of pork chunks. Add onions, garlic, tomato and bell peppers. Stir constantly, until cooked. Set aside to cool.
In the same skillet or a new one, heat ¼ cup of olive oil and brown the chicken, add the thyme, salt, paprika, black pepper, rosemary and cumin. Once chicken is brown, set aside to cool.
In the same skillet or a new one, cook the lobster claws until they turn pink. Add ¼ cup of water to deglaze. Set aside to cool.
Preheat oven to 200 degrees.
In the meantime, in a skillet heat ¼ cup of olive oil and sauté the rice until it reaches a translucent color. Pour the chicken broth, blend and stir until well blended
Add the pork mixture and stir. Sprinkle the saffron and stir until well blended
Transfer the above mixture to the paella pan.
Add the lobster, clams, mussels, chicken, shrimps, peas and capers. Mix well
Bake on the lower level rack, uncovered for 25 minutes or until liquid has simmered.