Happy Sunday everybody! Sundays are the best days because they always bring me back to what matters most in life. For me personally, that’s Jesus, family, and of course great food that brings us all together. Back when I was in Spain, we spent almost every Sunday afternoon gathered around a large, vibrant paella like this one. And while our conversation was limited (my Spanish was a bit more rudimentary in those days), I learned that food knows no language barrier, which is something that has always drawn me to it. Food always has a history, and paella is a dish has been enjoyed for centuries. While the traditional Valencian versions do not mix seafood with meat (the meat version includes rabbit, duck and snails and omits chorizo) many other Spanish provinces enjoy a mixed paella or paella mixta like this one, and it’s uh-mazing. What’s even more amazing is when you get that coveted bite of crispy, caramelized rice (called socarrat); it’s divine, I tell you. Every part of it is. Paella is the best dish for entertaining too, because there is truly something for every type of eater. It’s a winner all around!
¡Buen provecho!
- 1 pound prawns or large shrimp, deveined with shell on
- 1 pound mussels, scrubbed
- 2 lobsters, steamed or boiled
- 8 cups chicken broth
- 1 Tablespoon pimentón (sweet paprika)
- 2 teaspoons saffron
- 1 yellow onion, minced
- 2 cloves garlic, minced
- 4-5 medium sized tomatoes, chopped
- 1 cup fava beans or peas
- 2 pounds chicken thighs (skin on) cut into smallish pieces
- 5 ounces dry chorizo, thinly sliced
- 2 cups short grain white rice (i.e. Bomba rice)
- Garnish:
- lemon wedges
- chopped parsley
- Grab a big bowl and fill halfway with ice and water. Clean mussels by scrubbing and discard any whose shell is even slightly open. Put clean mussels in ice water, as well as prawns/shrimp.
- Now, boil lobsters (or better yet--ask the fishmonger to do it while you are getting the rest of your groceries!) by immersing them head first in a pot of boiling water (and immediately reducing heat to simmer) for about 12 minutes. Add to ice water when cooked.
- Pour broth into a large saucepan. Add saffron and pimentón. Bring to a simmer.
- When lobster is cooled, remove head/body and legs and add to broth and turn off heat. Remove tails and add to ice water.
- Peel fava beans or shell peas (or use frozen!) and add to another large bowl (aka veg bowl). Cut up onion, garlic, and tomato and add to veg bowl.
- Cut up chicken and chorizo.
- In a large paellera (paella pan) over open fire or large grill, heat olive oil over medium heat. (Bring all ingredients and utensils outside at this point!) Sear chicken and shrimp, about 10 minutes. Add all components of veg bowl (beans/peas, onion, garlic, and tomato) and stir. Pour rice in a cross formation and ladel in the broth. (Do not stir!) Loosely cover with foil, about 10 minutes.
- Arrange chicken, shrimp, mussels, lobster tails, and chorizo on top of the rice. Cook 10 more minutes covered with foil, then remove foil and cook 10 more minutes. At this point, mussels should be open and broth should be fully absorbed.
- To serve, sprinkle parsley and add lemon wedges. Set on top of potholders in the middle of the table and serve hot. Don't forget the lobster/crab crackers!
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