Description

This Delicious Paella always comes out perfect. The combination of Stewed chicken, Seafood and Rice always taste great. The secret is in the Saffron and Lobster stock. Chef Frank shows you how Sazon restaurant puts there Paella together and the work that goes in behind the scenes.

Ingredients

• 2  Pint (s) Lobster Stock
1
• 2  Pound(s) Chicken, on the bone
2
•  As Needed Salt & Pepper
3
•  As Needed Dominican Oregano, dried
4
•  As Needed Chicken Stock
5
• 1  Pint (s) White Rice
6
• 1  Each Lobster, small
7
• 1/2  Cup(s) Calamari Rings
8
• 3/4  Cup(s) Chorizo, sliced
9
• 8  Each Little Neck Clams
10
• 8  Each Shrimp, peeled and deveined
11
• 8  Each Mussels
12
• 1  Cup(s) Lobster Stock (for cooking seafood)
13
• 1  Cup(s) Tomato Sauce
14
• 2  Fluid ounce(s) Olive Oil
15
• 1/2  Cup(s) Red & Green Bell Peppers, diced
16
• 1/4  Cup(s) Onion, diced
17
• 1/4  Cup(s) Peas
18
• 1/4  Cup(s) Roasted Red Peppers, diced
19

Directions

1. Cut chicken into desired size
2. Season with salt, pepper and oregano
3. Sear in a hot pan until golden brown on all sides
4. Pour in chicken stock until it reaches 1/2 way up the chicken pieces
5. Cover and let cook for 1 hour then uncover and cook for 15 minutes
6. Wash the rice then drain
7. Place the lobster stock in a pot and bring to a boil
8. Add the rice to the stock
9. Once the rice absorbed most of the stock, cover and reduce heat
10. Allow rice to finish cooking for about 15 minutes
11. Rice will be light and all liquid should be absorbed when it is done
12. In large hot saute pan, heat oil then add all the seafood, chorizo and chicken
13. Cook out for 5 minutes then add 1 cup of lobster stock and 1 cup of tomato sauce
14. Cook out until seafood is 75% done, about 8 minutes
15. Mix rice in and let cook for 5 minutes
16. Add the peppers and onions then finish with the peas and roasted peppers
17. The raw peppers and onions should have a little crunch left in them when serving
18. Enjoy!