Recipe courtesy of El Farol Restaurant
Episode: Santa Fe
Total:
1 hr 55 min
Active:
40 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Make the paella on the stovetop in a large skillet or paella pan without a lid. In the pan, cook the chicken in 1/4 cup of olive oil until cooked through. Remove from pan and set aside.

In the same pan using the chicken fat and 1/4 cup of olive oil, saute 1/2 onion until soft. Add 1 tablespoon garlic. Add the rice and stir until each grain is coated with oil. Add the saffron.

Combine the clam juice with chicken stock in separate container to make cooking liquid. Add 3 cups of the cooking liquid to the rice and bring to a simmer. Cook for about 5 to 7 minutes. Add salt and pepper. Then add bell pepper and peas. Stir.

Saute the other 1/2 of the onion until tender. Add 1 tablespoon of cumin, 1 tablespoon of cinnamon, 1 cup of diced tomatoes and 1 cup of the cooking liquid. Simmer for about 7 minutes. Add the diced cucumber and stir. Remove from the heat, puree in food processor. This will give you the paella sauce.

Saute clams, mussels, shrimp, scallops and 1 teaspoon of garlic in separate pan with 2 tablespoons of oil for approximately 7 minutes (until the shrimp looks pink), add 1/2 paella sauce.

Add the rice to seafood mixture and stir.

Add sliced chorizo, the cooked chicken drummies and arrange clams on top. Add more liquid, if needed.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Paella

Recipe courtesy of No Author

Paella

Recipe courtesy of Alton Brown

Perfect Paella

Recipe courtesy of Rachael Ray

Noodle Paella

Recipe courtesy of Giada De Laurentiis

Vegetable Paella

Recipe courtesy of Giada De Laurentiis

Paella

Recipe courtesy of Kathy Clyne Merrill

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking