The Ultimate Paella

A hearty Spanish-style paella with chicken, chorizo, saffron rice, clams, shrimp, and lobster. Finished with peas, parsley, and lemon for a bright, classic garnish.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Spice mix for chicken: Combine ingredients in a small bowl. Rub the spice mixture all over the chicken; marinate for 1 hour, covered.

Step 2

Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.

Step 3

Heat oil in a paella pan over medium-high heat. Sauté the chorizo until browned; remove and reserve.

Step 4

Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.

Step 5

In the same pan, make a sofrito by sautéing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat.

Step 6

Add tomatoes and cook until the mixture caramelizes a bit and the flavors meld.

Step 7

Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid.

Step 8

Add chicken, chorizo, and saffron diluted in some hot chicken stock. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook.

Step 9

Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes.

Step 10

During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails.

Step 11

When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it’s perfect.

Step 12

Cook’s note: The ideal paella has a toasted rice bottom called socarrat.

Step 13

Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.