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.