Shellfish and Chicken Paella with Saffron Rice Chorizo and Green Peas

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  • Level: Easy
  • Yield: 12
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Saffron Rice:

2 tablespoons olive oil

2 tablespoons unsalted butter

1 large Spanish onion, diced

4 cups long grain rice

Large pinch of saffron

8 cups hot 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


4 plum tomatoes, sliced in half lengthwise

1 tablespoon honey

1/2 cup olive oil, divided

2 whole chickens ( 2 1/2 pounds each)

4 lobsters (1 1/2 pounds each)

1/2 pound chorizo, cut into 1/2-inch thick slices

Salt and freshly ground pepper

4 baby squid, cleaned

8 medium shrimp, peeled and deveined

Saffron Rice (above recipe)

2 cups chicken stock or clam stock

1 cup fresh peas

24 mussels, debearded and scrubbed

24 littleneck clams, scrubbed

4 tablespoons lemon aioli

Chopped flat leaf parsley


  1. 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. 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 for 15 to 18 minutes, remove cover and fluff with a fork.
  2. 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 salt and white pepper to taste. Refrigerate until ready to use.
  3. Paella: Make the paella: Preheat the oven to 375 degrees F. Place the 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. Preheat the oven to 450 degrees F. Heat 3 tablespoons of the olive oil in a large ovenproof pan until almost smoking. Season the chickens with salt and pepper to taste, place in the pan and brown all sides. Degrease the pan and place in the oven and roast the chickens until cooked through, 25 to 30 minutes. Let rest 15 minutes, then cut into quarters Bring a large pot of salted water to a 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. 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 though. Add the rice, stock, peas, tomatoes, chicken, lobsters and chorizo and stir to combine. Add the mussels and clams, cover the pot and continue cooking until the clams and mussels open. . Fold in the parsley and lemon aioli and mix until combined, season with salt and pepper to taste. Serve immediately.
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