Make the paella on the stovetop in a large skillet or
paella pan without a lid. In the pan, cook the chicken in 1/4 cup of
olive oil until cooked through. Remove from pan and set aside.
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.
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