This classic Paella No. 3 is a celebration of Spanish flavors, combining tender chicken, smoky chorizo, and a bounty of fresh seafood including lobster, shrimp, mussels, and clams. The heart of the dish is the saffron-infused rice, which absorbs the rich stock and aromatics to create a deeply flavorful base. Chopped onions, green peppers, and capers add texture and brightness, while pimientos and peas provide pops of color and sweetness. Ideal for feeding a crowd, this dish is perfect for festive gatherings or a special weekend dinner. The combination of land and sea ingredients creates a complex, savory profile that is both hearty and elegant. Serve it straight from the pan for the best experience, allowing guests to appreciate the traditional cooking method and the beautiful presentation of the layered ingredients.
Paella No. 3
Description
This classic Paella No. 3 is a celebration of Spanish flavors, combining tender chicken, smoky chorizo, and a bounty of fresh seafood including lobster, shrimp, mussels, and clams. The heart of the dish is the saffron-infused rice, which absorbs the rich stock and aromatics to create a deeply flavorful base. Chopped onions, green peppers, and capers add texture and brightness, while pimientos and peas provide pops of color and sweetness. Ideal for feeding a crowd, this dish is perfect for festive gatherings or a special weekend dinner. The combination of land and sea ingredients creates a complex, savory profile that is both hearty and elegant. Serve it straight from the pan for the best experience, allowing guests to appreciate the traditional cooking method and the beautiful presentation of the layered ingredients.Ingredients
Directions
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Remove meat from the lobster and cut into bite-sized pieces.
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Shell and devein the shrimp.
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Scrub the mussels and clams thoroughly under cold water.
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Cut the chicken into medium-sized serving pieces.
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In a small bowl, combine oregano, peppercorns, garlic, salt, 2 tablespoons of olive oil, and vinegar; mash with the back of a spoon or in a mortar to create a paste.
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Rub the chicken pieces thoroughly with the herb and spice mixture.
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Heat the remaining olive oil in a deep, heavy skillet or paella pan over moderate heat.
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Brown the chicken lightly on all sides, then remove from the pan and set aside.
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In the same pan, add the sliced chorizo, finely chopped salt pork, chopped onion, chopped green pepper, ground coriander, and capers.
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Cook the mixture over low heat for 10 minutes until the vegetables are softened.
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Add the tomato sauce and washed rice; stir and cook for 5 minutes to toast the rice slightly.
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Pour in the boiling water and add the saffron threads.
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Return the chicken to the pan and add the shrimp.
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Mix well, cover the pan, and cook rapidly until the liquid is absorbed, about 20 minutes.
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Using a large spoon, gently turn the rice from the top to the bottom to ensure even cooking.
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Add the lobster meat and drained peas; cover and cook for 5 minutes longer.
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In a separate steamer or pot, steam the mussels and clams in a little water until their shells open; discard any that do not open.
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Heat the pimientos and drain them well.
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Arrange the steamed mussels, clams, and pimientos on top of the rice as a garnish before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 198.9kcal
- % Daily Value *
- Total Fat 22.5g35%
- Saturated Fat 3.1g16%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* 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
Discard any mussels or clams that do not open after steaming, as they may be unsafe to eat.
For best flavor, use Bomba or Arborio rice, which absorbs liquid well without becoming mushy.
Saffron threads should be soaked in a little warm water before adding to the rice to maximize color and flavor release.
This dish is best served immediately while hot. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the rice may become dry upon reheating.
If a deep skillet is not available, a large Dutch oven can be used, though the traditional socarrat (crispy bottom layer) may be harder to achieve.
