Recipe courtesy of Michelle Bernstein
Show: Melting Pot
Save Recipe Print
Total:
1 hr 30 min
Prep:
45 min
Cook:
45 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Directions

Preheat oven to 350 degrees F.

Heat oil in a large skillet or paella pan. Season and sear chicken pieces, then remove from the pan. Render the chorizo; add the onion, peppers, and garlic and saute for 2 to 3 minutes.

Add the rice, saute until golden, stirring so it won't burn. Add the seared chicken back to the pan, with the wine and saffron, and stir until all the wine is absorbed. Add 2 cups of chicken stock, 1/4 cup at a time, stirring until the rice absorbs the stock. Add the last cup of chicken stock, tomatoes, and the beer. Add the chicken, shrimp, clams, lobster, and mussels, tucking them into the rice.

Bake in the oven for 8 to 10 minutes until mussels open. Add the peas and olives and bake for 2 more minutes. Top with thinly sliced roasted peppers.

Best of Food Network 6 Videos

Get the Recipe

Giant Crunchy Taco Wrap 00:35

This Mexican fast-food favorite is big enough to share!

Similar Topics:

IDEAS YOU'LL LOVE

Paella

Recipe courtesy of Alton Brown

The Ultimate Paella

Recipe courtesy of Tyler Florence

Valerie's Super Easy Oven Paella

Recipe courtesy of Valerie Bertinelli

Paella

Recipe courtesy of Mark Motta

Paella

Recipe courtesy of Kathy Clyne Merrill

Paella

Paella

Paella

Recipe courtesy of Scott Leibfried

Paella

Recipe courtesy of Amalia Alban

Browse Reviews By Keyword