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LOBSTER PAELLA
Prepare in a 18”
Paellapan available from Diana Anderson Fernandez
For a Gala Outdoor party make the paella on a paellero Diana’s Paella
Gas Burner
Perfect for any gathering.
Diana Anderson Fernandez’s
Version of The world famous rice dish!
Ingredients:
- 6 cups very
strong chicken broth
- 3
Envelopes
Diana’s San Bernardino Puro Ground Saffron or ½ teaspoon
saffron
- ¼ teaspoon
Diana’s San Bernardino Pimenton
- 1 small
onion, peeled
- 2 small
chickens, about 2 ½ each
- coarse salt
- ½ cup olive
oil
- ¼ pound
cooking chorizo sausage, in ¼ inch slices
- 1 large
pork chop, boned and diced
- 1 medium
onion, chopped
- 4 scallions
chopped
- 4 tbs.
Chopped Garlic
- 2 roasted
red peppers
- 1 pound
small or medium shrimp, shelled
- 2 live
lobsters, split and divided into tail sections and claws (discard or
keep the head and small claws); or 4 lobsters tails, split
lengthwise; or 8 king crab claws; or 8 jumbo shrimp, in their shells
- 3 cups rice
- 5
tablespoons chopped parsley
- 2 bay
leaves, crumbled
- ½ cup dry
white wine
- ¼ pound
fresh or frozen peas
- 18 calms
and/or mussels, scrubbed
lemon wedges for
garnish
Preparation
Instructions:
-
Heat the broth
with the saffron, pimentón and the whole onion. Cover and simmer 15
minutes.
-
Remove the onion
and measure the broth – you need exactly 5 ½ cups.
-
Cut the chickens
into small serving pieces- the whole breast in 4 parts, each thigh
into 2 parts, the bony tip of the leg chopped off, the wing tip
discarded, and the rest of the wing separated into 2 parts. Dry the
pieces well and sprinkle with salt.
-
In a Paella pan,
with about a 16 inch base, heat the oil. Add the chicken pieces and
fry over high heat until golden. Remove to a warm platter.
-
Add the chorizo,
pork, and jamón to the pan and stir fry about 10 minutes.
-
Add the chopped
onion, scallions, garlic, and pimientos and sauté until the onion is
tender.
-
Add the shrimp and
the lobster and sauté about 3 minutes more, or until the shrimp and
lobster barely turn pink. Remove the shrimp and lobster to the
platter with the chicken.
-
Add the rice to
the pan and stir to coat it well with the oil. Sprinkle in the 5
tablespoon chopped parsley and the crumbled bay leaves. (You can
make in advance up to this point.)
-
Stir in the
chicken broth, boiling hot, the wine, rice, and peas. Salt to
taste.
-
Bring to a boil
and cook, uncovered and stirring occasionally, over medium-high heat
about 10 minutes.
-
Bury the shrimp
and the chicken in the rice. Add the clams and the mussels, pushing
them into the rice, with the edge that will open facing up.
-
Decorate the
paella with the lobster pieces, turn down flame to low and cook
uncovered for 20 minutes.
-
Remove from the
flame and let set of about 5 minutes.
Lobster can be a little
expensive, so replace it with a comparable amount of shrimp if you wish.
Serve with a
bottle of Pinot Griglio or Marques de Riscal wine Wine |
