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Seafood Paella

Date Added: May 6, 2010 Latin Entrees
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Prep Time

60 mins

Cook Time

25 mins

Ready In

1 hrs 25 mins

Serving

4

*to adjust serving size click on "serving box".

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!

    Lobster Stock

    Ingredients

  • 2 Pound(s) Lobster Shells and Bodies
  • 1 Each Onion, rough chop
  • 1 Each Carrot, rough chop
  • 2 Each Celery Stalk, cleaned and rough chop
  • 3 Table Spoon(s) Tomato Paste
  • 8 Each Peppercorns
  • ½ Tea Spoon(s) Dominican Oregano, dried
  • 1 Pinch Saffron, lightly toasted
  • As Needed Olive Oil
  • 1 Quart(s) Broth
  • Directions

    1. Preheat oven to 400 degrees
    2. Add saffron and broth to a large pot, let steep 
    3. Add tomato paste and mix with stock, cook out for 2 - 3 minutes
    4. Coat lobster shells with oil and roast in oven for 30 minutes 
    5. Mix with 1 tablespoon of tomato paste and roast for 30 more minutes
    6. Place roasted shells in stock pot with onions, carrots, celery, peppercorns, oregano and saffron
    7. Cover with water by 5 inches
    8. Let simmer at a lazy boil for 2 hours
    9. Skim and strain

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