Shellfish and Chicken Paella with Saffron Rice Chorizo and Green Peas

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Bill and I were watching "Throwdown" and the paella show came on. Bill said that was what he wanted. It took 2 hours and 11 minutes from start to finish. Both my daughter (14 and I followed the recipe which was detailed and correct. The chorizo, chicken, and seafood were all cooked so well. The saffron cost was $14. I used clams, mussels, shrimp, and lobster.

It was expensive to make, but it was so worth it!!!!!!!!!!!!!!!!!!

YUMMY

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For some reason, using Arborio rice was quite challenging. It took long time to cook as the grains were crunchy for a long tme and ended up soggy. Granted, I don't cook much Paella, but the last time I used Uncle Ben's and it was smashing. I had a birthday celebration and apologized to my guests who comforted me by sayiing that the flavor was excellent. I guess I will use the remaining Arborio to make Rissotto with mushrooms.

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I have to agree with Jazzmatazz!

and what is it with Bobby pronouncing PAY-ELLA

PA -ELLA Man ,get with it!

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We have repeatedly used this recipe and have always gotten great reviews!!! We are going to a party tonight and we're taking the roasted garlic/ honey/tomatoes and aioli to compliment someone else's paella as side dishes. The criticisms I see are for lack of authenticity and as compared to Chef Gerard's recipe which no one had tasted or cooked. Does that sound relevant???? For a quick weeknight variation, we just use the shrimp and scallops , boned skinned chicken thighs, rice cooked as written (but no squid ink, peas, the tomatoes as written and the aioli (it's hard to find the sausage on short notice. . It's a knockout!!!!!! and we always double the recipe for lunches or another dinner......try it, you'll like it........

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GERARD'S PAELLA
Makes 8 to 10 servings

1 cup olive oil
2-3 heads of garlic, with cloves detached but not skinned
6 red peppers or piquillo peppers, cored, seeded and sliced
5-6 pounds of chicken, preferably legs and thighs with bone in
4 yellow onions, chopped
2 16-ounce cans diced tomatoes
6-7 1/2 cups chicken stock, homemade or canned
20-25 threads of saffron, crushed
2-2 1/2 teaspoons Spanish smoked paprika
4-5 cups uncooked Valencian short-grain rice
2 16-ounce cans garbanzo beans
1 pound green beans, slender asparagus or baby artichoke hearts
20-24 jumbo shrimp (16/20 count
20-24 Manila clams and/or New Zealand Green Lip mussels
4-5 lemons, cut into wedges, for garnish

Heat the paella pan over medium-high heat, add olive oil and garlic and fry the peppers. (Add more peppers if you want to serve some as an appetizer. Remove peppers and set aside.

Add chicken parts to the pan, turning to sear all sides. When chicken is golden, add the onions and saute until translucent. Add the tomatoes and the stock and reduce the sofrito base down for about a half hour. Meanwhile, crush the saffron with the smoked paprika in a mortar and pestle and add it to the stock.

After a half hour, stir in the rice and let it simmer for about 20 minutes. Important: Do not stir or cover the rice. As the rice cooks, add the vegetables and the garbanzo beans.

During the final 10 minutes, poke the shrimp and shellfish into the rice mixture so that they will cook.

You will know the dish is done when you can smell the smoky odor of the rice caramelizing on the bottom of the pan, and all the liquid is absorbed by the rice. Finish with squirts of lemon and leave lemon wedges in the paella pan or perched along the rim.

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How can I get his recipe also ? I would like to cook both and let my guests chose! You can then be the winner in my house! (maybe

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If anyone knows how to make the other guy's paella I would love to know.

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This recipe is excellent. Any seafood can be substituted. I used crab instead of the lobster and added mussels and scallops instead of the octopus and squid (both of these were impossible to find around here in Kentucky. Definitely a keeper.

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Please leave the chorizo from this dish...im spaniard this recipe its original from here, and never...NEVER add chorizo to this dish...sacrilege