Shellfish and Chorizo Paella with Saffron and Squid Ink Rice
- Level: Intermediate
- Yield: 10 servings
- Total: 2 hr
- Prep: 50 min
- Cook: 1 hr 10 min
Ingredients
4 plum tomatoes, sliced in half lengthwise
1 tablespoon honey
1/2 cup olive oil, divided
4 lobsters (1 1/2 pounds each)
1/2 pound chorizo, cut into 1/2-inch thick slices
Salt and freshly ground black pepper
8 medium shrimp, peeled and deveined
4 baby squid, cleaned
Saffron rice, recipe follows
Squid Ink Rice, recipe follows
2 cups chicken stock or clam stock
1 cup fresh peas
24 mussels, debearded and scrubbed
24 littleneck clams, scrubbed
4 tablespoons lemon aioli, recipe follows
Chopped flat-leaf parsley
Saffron Rice:
2 tablespoons olive oil
2 tablespoons unsalted butter
1 large Spanish onion, diced
2 cups long grain rice
Large pinch saffron
4 cups hot chicken stock
Salt and freshly ground pepper
Squid Ink Rice:
2 tablespoons olive oil
1 tablespoon unsalted butter
1 medium Spanish onion, diced
2 cups long grain rice
2 tablespoons squid ink
4 cups chicken stock
Salt and freshly ground pepper
Lemon Aioli:
4 cloves garlic, peeled
1/2 teaspoon kosher salt
2 egg yolks
1/4 cup fresh lemon juice
1 tablespoon chopped lemon zest
3/4 cup olive oil
Freshly ground white pepper
Directions
- Preheat oven to 375 degrees F.
- Place tomatoes in a small baking dish and drizzle with the honey and 2 tablespoons of the olive oil. Season with salt and pepper and roast until soft. Set aside.
- Bring a large pot of salted water to boil. Add the lobsters and cover the pot. Bring the water back to the boil, reduce the heat, and continue cooking for 12 to 15 minutes or until cooked through. Let cool and remove meat. Leave claws whole, cut body meat into large dice.
- Cook the chorizo in a medium saute pan over medium-high heat until browned. Remove the chorizo to a plate lined with paper towels.
- Heat 2 tablespoons of the olive oil in a large saute pan or paella pan until almost smoking. Season the shrimp with salt and pepper and saute for 1 minute. Season the squid with salt and pepper, to taste and add to the pan. Continue cooking an additional 2 to 3 minutes until just cooked through. Add both of the rices, stock, peas, tomatoes, lobsters, and chorizo and stir to combine. Place the mussels and clams in a pot with a cup of water; cover the pot and cook until the clams and mussels open. Add the clams and mussels to the rice. Fold in the parsley and lemon aioli and mix until combined, season with salt and pepper, to taste. Serve immediately.
Saffron Rice:
- Heat the olive oil and butter in a large saucepan over medium-high heat. Add the onions and cook until soft. Add the rice and stir to coat. Bring stock to a simmer. Add the saffron to the simmering stock and let cook for 1 minute. Add the hot stock to the rice and let come to a boil. Reduce the heat to low, cover the pan and let cook to 15 to 18 minutes, remove cover and fluff with fork.
Squid Ink Rice:
- Heat the olive oil and butter in a large saucepan over medium-high heat. Add the onions and cook until soft. Add the rice and stir to coat. Add the squid ink to the simmering stock and let cook for 1 minute. Add the hot stock to the rice and let come to a boil. Reduce the heat to low, cover the pan and let cook for 15 to 18 minutes, remove cover and fluff with fork
Lemon Aioli:
- Place the garlic, salt, yolks, lemon juice, and zest in a food processor or blender and process until smooth. Slowly add the oil, drop by drop at first, until thickened. Season with white pepper, to taste. Refrigerate until ready to use.