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Author Notes: I have tried many paella recipes and this is a correlation of all of them. You can increase and change the seafood and meats depending on availability or your personal taste. I highly recommend you splurge on a paella pan because of the way it cooks, but if not have a very large deep skillet in which to hold all the great ingredients! I served this with a 2001 Labistida Castillo Rioja Reserve and crusty bread, delish! - PegLawrence
- 4-6 Rock lobster tails
- 1 pound Large shrimp (appx. 21-25)
- 6-8 cherry stone clams
- 8-10 mussels
- 1/2 pound Sausage (chorizo or green chile preferrably)
- 2/3 cup Olive oil
- 1/2 pound Pork cubed
- 1 pound Chicken (leg and thighs more rustic)
- 1 med. white onion chopped
- 4-6 cloves of Garlic minced
- 1 green bell pepper seeded chopped
- 1 small can of tomato sauce
- 3 cups Of Long grain rice (I use brown)
- 1 1/2 quarts boiling water
- 6-8 threads of saffron
- 2 cups Peas (frozen or fresh, I used fresh in season)
- 2 Tomatoes, seeded and diced, (prefer Romas)
- salt and pepper to taste
- Cut lobster tails down the center and loosen meat from the shell sides, but leave attached to the tail (adds to the final presentation).
- Shell and devein shrimp if needed.
- Clean clams and mussels under running water and soak in water for about 30 minutes to ensure there is no salty residue, set aside.
- Put sausages in a skillet and add about 1/2 c. of water in the pan and boil/cook about 3 minutes on each side.Remove from skillet and drain sausage. In the paella pan heat 1/3 c. of oil on medium heat and brown sausages on both sides, pull, cool and cut into quarter size slices.
- Add pork to the oil and lightly brown, pull when done and no pink remains and drain.
- Add chicken to the paella pan and cook until lightly brown on each side. Check the meat is thoroughly cooked (170 degrees). Remove and drain.
- Add lobster tails to the pan and fry until the shells turn a pinkish rosy color. Remove from pan and drain.
- Pour remaining oil in and add chopped onion and garlic, saute until onions get slightly translucent, appx. 3-4 minutes.
- Add diced green pepper and saute another 5 minutes. Stir in tomato sauce, simmering until mixture slightly thickens.
- Add rice, saffron, salt and pepper to taste, while stirring. Add boiling water slowly while stirring to ensure everything is evenly mixed. Bring this to a boil then reduce to a simmer.
- Arrange all of your meats and seafoods on top of rice mixture, ensure that the clams and mussels are able to open. Scatter peas and tomatoes all over the remaining rice and meats. Cover paella pan with aluminum foil.
- Simmer for 35-45 minutes. (Rice will be moist and shrimp and lobster meat will be white, and clams and mussels will be popped open).
- Remove from heat. Keep foil on for about 10 more minutes so that the paella can settle or rest.
- This dish is so beautiful I just bring it to the table in the pan and serve. Great with a nice crusty bread!
- This recipe was entered in the contest for Your Best Paella
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