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Paella (New York Times Cook Book

Paella (New York Times Cook Book recipe image
This classic paella combines tender chicken, succulent lobster, shrimp, and clams in a rich, saffron-infused rice dish. The flavors are deepened by Spanish chorizo, ham, and a sofrito of onions, peppers, and garlic. The result is a aromatic, textured feast that balances the sweetness of the seafood with the savory punch of cured meats. It is an impressive yet approachable centerpiece for dinner parties or family gatherings. While traditionally cooked in a wide pan, this recipe adapts well to heavy skillets. Serve immediately while the rice is hot and the seafood is fresh for the best experience.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 37.5
Dietary: Gluten-free
Description
This classic paella combines tender chicken, succulent lobster, shrimp, and clams in a rich, saffron-infused rice dish. The flavors are deepened by Spanish chorizo, ham, and a sofrito of onions, peppers, and garlic. The result is a aromatic, textured feast that balances the sweetness of the seafood with the savory punch of cured meats. It is an impressive yet approachable centerpiece for dinner parties or family gatherings. While traditionally cooked in a wide pan, this recipe adapts well to heavy skillets. Serve immediately while the rice is hot and the seafood is fresh for the best experience.
Ingredients
  • 1 One And a half pound
Directions
  1. 1
    Remove meat from the lobster and set aside.
  2. 2
    Shell and devein the shrimp.
  3. 3
    Scrub the mussels and clams thoroughly under cold water.
  4. 4
    Cut the chicken into medium-sized serving pieces.
  5. 5
    Combine oregano, peppercorns, garlic, salt, 2 tablespoons of olive oil, and vinegar; mash with the back of a spoon or in a mortar.
  6. 6
    Rub the chicken pieces with the herb mixture.
  7. 7
    Heat the remaining olive oil in a deep, heavy skillet over moderate heat and brown the chicken lightly.
  8. 8
    Add ham, chorizo, salt pork, onion, green pepper, coriander, and capers to the skillet.
  9. 9
    Cook the mixture over low heat for ten minutes.
  10. 10
    Add tomato sauce and rice; cook for 5 minutes, stirring frequently.
  11. 11
    Add boiling water, saffron, and shrimp; mix well.
  12. 12
    Cover and cook rapidly until the liquid is absorbed, about 20 minutes.
  13. 13
    Using a large spoon, turn the rice from top to bottom to distribute heat.
  14. 14
    Add lobster meat and peas; cover and cook for 5 minutes longer.
  15. 15
    Steam mussels and clams in a separate pan with a little water until their shells open.
  16. 16
    Heat the pimientos and drain well.
  17. 17
    Garnish the paella with the steamed mussels, clams, and pimientos before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 37.5kcal
% Daily Value *
Total Fat 4.5g7%
Saturated Fat 2.8g14%
Cholesterol 11.8mg4%
Sodium 5.2mg1%
Total Carbohydrate 0.7g1%
Dietary Fiber 0.0g0%
Sugars 0.7g
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use short-grain rice such as Bomba or Arborio for the best texture in paella.

Discard any mussels or clams that do not open after steaming, as they may be unsafe to eat.

If you cannot find saffron threads, use saffron powder, but start with a smaller amount as it can be more potent.

For a vegetarian version, omit the meats and seafood and use vegetable broth instead of water.

Keywords: paella, spanish, rice, seafood, lobster, shrimp, clams, mussels, chicken, chorizo, saffron, ham, garlic, onion, pepper, dinner, party, main-dish
Read it online: https://www.chefs-mate.com/recipe/paella-new-york-times-cook-book/