- 8 chicken drummies
- 1/2 cup and 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 tablespoon minced garlic, plus 1 teaspoon
- 2 cups short-grain Calaspara rice
- 2 pinches saffron
- 2 1/2 cups clam juice
- 2 1/3 cups chicken stock
- Salt and freshly ground black pepper
- 1/2 cup diced red bell pepper
- 1/2 cup green peas
- 1 tablespoon ground cumin
- 1 tablespoon ground cinnamon
- 1 cup diced red tomato
- 1/2 cucumber diced
- 8 littleneck clams
- 8 black mussels
- 8 large shrimp, peeled
- 12 small scallops
- 1 link dry chorizo, sliced
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 professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of El Farol Restaurant