| Prep Time : | Cook Time : | Ready Time : |
|---|---|---|
| 15 min | 35 min | 50 min |
Servings
8 servings
Ingredients
4 cups Chicken stock
1 pinch Saffron
2 teaspoons Salt
1 teaspoon Black pepper
2 tablespoons Olive Oil
1 1/2 pounds Chicken legs
1 pound Chorizo, pork sliced in 1/4 inch rounds
1 pound Chorizo, beef sliced in 1/4 inch rounds
1 Yellow onion finely chopped
3 clove Garlic finely chopped
2 cups Converted rice
16 ounce Crushed tomatoes
1 1/4 pounds Lobster
12 ounce Black tiger shrimp Jumbo or 16-20
1 pound Mussels cleaned
Directions
Heat up your chicken stock and add the saffron and let it steep, season with S&P set it aside. ( stock should have a nice yellow color to it ) Heat oil in a 12” Paella pan. Cook chicken until browned on all sides, remove from pan and set it aside. Cook chorizo in paella pan until it has some nice color to it. Add in onion and garlic and cook until slightly colored. Add the tomatoes and rice. Stir in stock, arrange the chicken on top of the rice. Bring to a boil. Reduce to a simmer. Cover; simmer 20 minutes. Add shrimp, mussels and lobster to rice mixture. Cover; simmer 10 to 12 minutes or until shrimp is pink and mussels are open. Enjoy!
