Description
A taste of Big Island luxury. This impressive paella is worth the effort!
Ingredients
Units
Scale
- 2 cups (473 ml) canned diced tomatoes
- 12 ounces (340 g) large shrimp
- 1 teaspoon smoked Spanish paprika (pimentón dulce)
- Freshly ground black pepper
- 1 lbs (454 g) boneless (skinless chicken breasts cut into 1-inch pieces)
- 8 ounces (227 g) Linguisa (cut into 1/4-inch-thick rounds)
- 1 to 2 tablespoons olive oil (as needed)
- 1 medium yellow onion (med dice)
- 1 ea. Red (green bell pepper med dice)
- 2-3 bulbs fresh fennel
- 2 medium garlic cloves (finely chopped)
- 1 large pinch saffron threads
- 2 cups (473 ml) (1 lbs) paella rice
- 1 teaspoon kosher salt
- 4 cups (946 ml) chicken broth
- 16 mussels (manila clams, or a combination, scrubbed and steamed open in white wine)
- 2 ea. Maine lobsters precooked and broken down and cleaned
- 2 tablespoons coarsely chopped fresh Italian parsley leaves
Instructions
- Sauté 1 medium onion, 2 bulbs fennel, 2 carrots, 2 ribs celery, and 3 cloves garlic until tender.
- Add canned diced tomatoes and chicken stock, simmer, and puree.
- Place the shrimp in a medium bowl, add 1/4 teaspoon of paprika, and season with salt and pepper. Toss to combine and refrigerate.
- Place the chicken in a medium bowl and season generously with salt and pepper; set aside.
- Place a 15-inch paella pan on the stove and heat until hot, about 2 minutes.
- Add the chorizo to the pan and cook, stirring occasionally, until the sausage is starting to brown and the fat is rendered, about 2 to 3 minutes.
- Using tongs or a slotted spoon, transfer the chorizo to a large bowl; set aside.
- If there’s not enough rendered fat in the pan, add 1 to 2 tablespoons of olive oil.
- Add the seasoned chicken to the pan in a single layer, and sear, stirring occasionally, until both sides of the chicken pieces are golden brown, about 6 minutes total.
- Using tongs or a slotted spoon, transfer the chicken to the bowl with the chorizo; set aside.
- Add the onion and peppers to the pan, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
- Add the garlic, remaining 3/4 teaspoon paprika, and saffron, stir to combine, and cook until fragrant, about 30 seconds.
- Add the reserved tomato/chicken stock and cook until the mixture has slightly darkened in color, scraping up any browned bits from the bottom of the pan, about 3 minutes.
- Add the rice and measured salt and stir to coat in the tomato mixture.
- Fold in the lobster, clams, and mussels.
- Add the broth and stir to combine.
- Arrange the rice mixture in an even layer. Distribute the reserved chorizo and chicken over the rice, adding any accumulated juices from the bowl.
Notes
- For a smoky depth of flavor, consider using a mix of pimentón dulce and pimentón picante (smoked Spanish paprika).
- To save time, use pre-cooked lobster meat instead of preparing whole lobsters.
- Leftover paella is best enjoyed the next day; refrigerate in an airtight container for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Spanish
Nutrition
- Serving Size: 1.5 cups
- Calories: 600
- Sugar: 5
- Sodium: 1200
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 60
- Fiber: 5
- Protein: 40
- Cholesterol: 200