images: RSCC; Deborah Jones Studio; Melanie Benz; getty |
INGREDIENTS 5 threads of saffron 1 tsp pimentón ½ cup Spanish olive oil 8 oz Spanish chorizo, diced 3 lobster tails, split lengthwise 6 chicken thighs, bone-in and skin-on ½ lb pork loin, cut into ¾-in cubes 1 small onion, finely diced 2 bay leaves 1 red bell pepper, diced 4 cloves garlic, minced ⅓ cup white wine 4 Roma tomatoes, diced( with seeds and skin) 4 piquillo peppers, diced 1 cup bomba or Calasparra rice ½ cup clam juice, ½ cup lobster stock,
½ cup chicken stock, combined 12 scallops 12 large shrimp, shelled and deveined 12 mussels 1 cup fresh peas, blanched 12 lemon wedges
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METHOD
1 Allow all meat and seafood to come to room temperature.
2 Crush the saffron in a bowl. Add 3 tbsp warm water, then the pimentón. Whisk and allow to infuse for 1 hr.
3 Heat the olive oil in a 14-in. paella pan over a medium heat. Add the chorizo, render the fat, then remove and reserve. Increase the heat to medium-high and sear the lobster for 2 mins, flesh side down, then remove. Sear the chicken, skin-side down until crispy, then remove. Sear the pork cubes until caramelized, then remove.
4 Turn the heat to medium to make the sofrito( fried vegetables). Add the onions and bay leaves, and saute until the onions are soft. Add the peppers, then the garlic, followed by the wine. Allow the alcohol to evaporate, then add the tomatoes. Transfer the mixture to a bowl, add the piquillo peppers and saffron-pimentón water, then stir and remove the bay leaves.
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5 Spread the sofrito and chorizo in the pan, then fold in the rice. Nestle the chicken and pork within the mixture and add enough of the clam, lobster and chicken stock mixture to cover the rice.
6 Bring to the boil for 1 min. Turn the heat to medium and simmer for 10 mins. Add stock if needed but don’ t stir.
7 Remove from the heat and arrange the lobster( flesh-side down), scallops,
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shrimp and mussels in the pan. Add more stock if needed and place back on the heat for 7 mins.
8 To create the socarrat( crusty bottom), increase the heat and continue cooking for 1-2 mins to caramelise the rice on the bottom of the paella pan.
9 Remove from the heat and sprinkle with the peas. Serve with the lemon wedges.
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fall 2026 • 87 |