paella
7 cups seafood stock (warmed)
17.5 oz bag bomba rice
3 TBSP oil
3 large shallots finely chopped
6 cloves garlic smashed
1/2 cup white wine
1 TBSP pimenton (smoked spanish paprika)
1 large pinch saffron in 2 tsp of stock
4 chorizo (I used aidells chicken)
1 lb skinless boneless chicken thighs
2 large tomatoes, chopped and roasted with honey, olive oil, salt and pepper
1/2 lb squid, cut in rings a little smaller than 1/2”
2 lbs mussels
12 clams (little neck or cockles)
1/2 lb salmon fillet cut in 4 pieces, salt and pepper
1 lb super colossal shrimp (8 count)
1 lb Alaskan crab claws or lobster tails
4 large sea scallops, salt and pepper
Lemon cut in quarters (garnish)
Cilantro and or parsley coarsely chop (garnish)
Clean and devein shrimp (make stock)
Soak clams and mussels in salted water 30 minutes, then dump and rinse and replace with water, discard any that have opened
Preheat oven to 400 degree, mix tomatoes, (chopped coarsely) honey, olive oil, salt and pepper, cook for 25 minutes and remove from oven and set aside
Slice sausage in thick disks
Heat large cast iron, 18”, medium high
Warm stock in large pot
Brown sausage both sides and remove
Salt and pepper chicken
Add a little oil and half the garlic to pan and brown chicken both sides and remove, turn off heat
In 6 quart stock pot with lid heat to medium add oil until hot
Add shallots cook for 5 minutes or until soft and then add garlic I minute
Add the rice and mix to coat cook for 3 minutes and then deglaze with wine
Add 6 cups stock, turn up heat to a boil and then down to very low simmer and cover
Add saffron, scrape the pan that you cooked sausage and chicken into the rice
Turn up heat to medium high on pan you cooked sausage and chicken in add a little oil
Salt and pepper squid and add to hot pan cook for 1 minute until they just turn white, remove and add to chicken and sausage, turn off pan
Add pimenton to 1 cup reserved stock, bring to boil and add mussels and cover
Cook until they are opened and set aside and remove from shells and add to the other resting ingredients
Cook clams in the same manner and then add all resting ingredients to rice and mix well
The rice should be done by now, (after about 20 minutes cooking time (or until just about done) turn rice to lowest heat
Add crab if already cooked and place salmon on top of rice and cover after 5 minutes, turn over to cook both sides
Turn up heat on largest pan again, add a little more oil and sear shrimp on both sides to cook through (about 4 minutes a side) before you flip them add scallops and sear until browned about 2 minutes a side, remove shrimp and scallops from pan, turn off pan
Pour some of the liquid from clam and mussels cooking pot into largest pot
Remove the crab and salmon from rice and set aside
Add the rice mixture to 18” pan
Arrange salmon, crab, shrimp and scallops
Garnish with lemon and cilantro/ parsley and bring the pan to the table Set on trivet or large thick cutting board
Serve with sangria