Recipe by
JULIAN SERRANO
Modified by J. Clendenin
Executive Chef
MASA’s Restaurant
Paella with Chicken, Chunks of Lobster and Clams Serves Four
Ingredients
1 red pepper diced
½ medium white onion diced
2 cloves of garlic diced
1 medium tomato (peel* and dice)
EVOO
2 x 1-½ lb lobsters (or equivalent large, deveined shrimp with tails on)
4 chicken thighs (skinless, bone-in)
3 4-oz ladles of Arborio rice
7 4-oz ladles of chicken stock
1 cup peas
3 large pinches saffron
16 small clams
salt and pepper to taste
Preparation
Put tomatoes in boiling water for about 20 seconds. When skin begins to split, remove, rinse in cold water, then peel.
Salt and pepper chicken to taste and sauté in paella pan over high heat in olive oil. Cook until the chicken is well browned and crispy, but quickly enough so that the inside is still rare. Set aside
Drop the lobster tails into boiling water for 25 seconds. Remove from the water and allow to cool. Remove tails and cut into chunks about 1” thick. Set aside.
Sauté the diced garlic, onion, tomato and red pepper in the paella pan. Cook until translucent and then add rice and stir to coat rice with oil. Add olive oil as necessary. After about 5 minutes, add chicken stock and saffron. Stir to mix. Arrange the chicken and lobster chunks in an alternating pattern on top. Add the clams in the empty areas and sprinkle the peas around. Don’t mix. Bring to a boil, then put dish in a 400° oven and cook for 25 minutes. Remove from oven and cover with foil for two minutes before serving.