PAELLA

By lorinda_strawn • October 19, 2010 • 0 Comments

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Author Notes: When I was in culinary school we tweaked the recipe our teacher gave us and came up with this. I think you'll love it! - lorinda_strawn

Serves 4

4 chicken thighs, boneless
to taste salt
to taste freshly ground black pepper
2 ounces olive oil
1 onion meium dice
2 tablespoons garlic chopped
1 red bell pepper, medium dice
1 green bell pepper, medium dice
12 ounces long grain rice
26 ounces chicken stock, hot
4 ounces chorizo
12 clams, scrubbed
16 -20 count shrimp
1 lobster, cut up
12 mussels, debearded and scrubbed
1 lemon zest

Season the chicken with salt and pepper. Pan fry it in the oil, browning it well. Cooking till done. Remove the chicken and set aside.
Add onion, garlic and bell peppers to the pan and saute until tender.
Add the rice and saute until it turns translucent.
Stir the chick stock into the rice and bring to a boil.
Add the chorizo, clams and cockles to the pan. Cover and place in a 375 F degree oven for 20-30 minutes.
Add the shrimp, lobster and cooked chicken to the pan. Add lemon zest. Cover and cook for an additional 20 minutes.
Add the mussels to the pan and cook until the shrimp and lobster are done, the chicken is hot and all the shellfish are opened.