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Chef Kevin Nashan

Seafood Paella

A delicious blend of chicken, seafood, and chorizo; seasoned with savory Sofrito, saffron, paprika and thyme and served on a bed of Calasparra rice. This bright and colorful Spanish dish is meant for sharing.

Prep Time:

45 Minutes

Cook Time:

30 Minutes

Serves:

8 People


Ingredients for the Sofrito:

1 large yellow pepper seeded and chopped

1 cup garlic cleaned

1 large onion chopped

1 large pinch of saffron

1 tablespoon salt

1 cup olive oil

To make the Sofrito:

In a heavy saucepan add all the ingredients and simmer until caramelized. Purée mixture until smooth. Reserve.


Ingredients for the Paella:

6 chicken thighs - skin on

¼ cup roasted garlic

12 gulf shrimp U/12 head on, peeled and deveined

1 pound hard chorizo cut into ½ inch slices

2 pounds crawfish

1 quart chicken stock

2 cups Calasparra rice or raw medium grain rice

4 tablespoons pure olive oil

1 jalapeño seeded and minced

1 stalk celery cleaned and diced small

1 large red pepper julienned

1 large yellow pepper julienned

1 large green pepper julienned

1 cup Sofrito

18 littleneck clams scrubbed

1 cup shallots julienned

18 PEI Mussels cleaned

1 cup white wine

1 ½ cups peas

2 bay leaves

4 sprigs thyme

1 tablespoon smoked paprika

Salt and pepper to taste

To make the Paella:

Heat oven to 475°.

Rub chicken all over with roasted garlic and season with salt and pepper. Set aside. Season shrimp with salt and pepper. Set aside.

Heat a paella pan on medium heat and add olive oil. When oil begins to simmer add chicken skin-side down and sauté until brown. Remove and set aside. Add lobster to the pan and cook until the lobster is light and red (about 2 minutes). Remove and set aside. Add seasoned shrimp and brown on one side only. Remove and set aside.

Sauté all vegetables and add rice, chorizo, bay leaves, and Sofrito. Toast and season over medium heat for 2 minutes. Add more saffron (optional). Add chicken and chicken stock. Bring to a boil and place in oven for 25 minutes or until rice is cooked. Add the crawfish to the pan 5 minutes before the rice is finished. Add the shrimp 2 minutes before the rice is finished. Remove pan from oven when rice, crawfish and shrimp are finished cooking.

Heat a separate saucepan and add olive oil, heat until the oil smokes. Add clams, shallots, and thyme. Sauté. Deglaze with white wine and cover with a lid. After 4 minutes, add mussels. Cover and cook until all shells are open. Remove and set aside.

In the finished paella pan, add peas and garnish with all meat and shellfish. Serve immediately.

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