For the stock: In a large pot set over medium heat add the olive oil, then mix in the leeks
, onions, tomato paste, paprika, carrots
, fish trimmings and shrimp shells. Then add the wine, saffron
and tomatoes. Mix again, and then add 3 liters of water. Bring to a boil and then reduce the heat to medium-low and simmer for 1 hour to 1 hour 30 minutes.
Cool the stock and then strain
out the solids. Reserve the stock and refrigerate until ready to cook the paella.
For the paella: Bring 4 1/2 cups of the stock
to a gentle simmer
. In a medium paella pan
or medium shallow skillet, heat the olive oil over medium-high heat. Add the chicken and cook to brown, 4 to 5 minutes. Add the onions and peppers and saute for 4 to 5 minutes, then add the chorizo. Add the tomatoes
and garlic and cook until aromatic
, about 30 seconds. Add the tomato paste and paprika
and stir to combine. Add the clams and cook for 2 minutes, then follow with the calamari
and mussels. Stir well, then ladle in the stock a little at a time, and bring to a gentle simmer. Add the rice to the pan and gently stir to incorporate. Add the shrimp
and cook until the ingredients are heated through and the seafood
is cooked, 4 minutes.
Top the paella with the lobster
with the peas and roasted red peppers. Serve immediately.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.