Shellfish and Chorizo Paella with Saffron and Squid Ink Rice

Name: Shellfish and Chorizo Paella with Saffron and Squid Ink Rice
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 10
Cuisine: Spanish, European
Ingredients: 946 milliliters chicken stock; 946 milliliters hot chicken stock; 227 grams chorizo, cut into 1/2-inch thick slices; 2 egg yolks; 1 leave Chopped flat parsley; 237 milliliters fresh peas; 4 cloves garlic, peeled; 1 Tbsp honey; 1 teaspoons kosher salt; 59 milliliters fresh lemon juice; 1 Tbsp chopped lemon zest; 24 littleneck clams, scrubbed; 3 kilograms lobsters each); 473 milliliters long grain rice; 24 mussels, debearded and scrubbed; 118 milliliters olive oil, divided; 177 milliliters olive oil; 2 Tbsps olive oil; 1 large Spanish onion, diced; 1 medium Spanish onion, diced; 4 plum tomatoes, sliced in half lengthwise; 1 pinch Large saffron; 10 servings Salt and freshly ground black pepper; 10 servings Salt and freshly ground pepper; 8 mediums shrimp, peeled and deveined; 4 baby squid, cleaned; 2 Tbsps squid ink; 473 milliliters chicken stock or clam stock; 1 Tbsp unsalted butter; 2 Tbsps unsalted butter

Shellfish and Chorizo Paella with Saffron and Squid Ink Rice might be just the European recipe you are searching for. One portion of this dish contains around 35g of protein, 50g of fat, and a total of 911 calories. This recipe serves 10. This recipe covers 33% of your daily requirements of vitamins and minerals. It works well as a pretty expensive main course. From preparation to the plate, this recipe takes around 2 hours. If you have baby squid, chicken stock, chorizo, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Preheat oven to 375 degrees F.

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Oven

Place 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.

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Salt And Pepper

Olive Oil

Tomato

Honey

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Baking Pan

Bring a large pot of salted water to boil.

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Water

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Pot

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.

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Lobster

Water

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Pot

Let cool and remove meat. Leave claws whole, cut body meat into large dice.

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Meat

Cook the chorizo in a medium saute pan over medium-high heat until browned.

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Chorizo

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Frying Pan

Remove the chorizo to a plate lined with paper towels.

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Chorizo

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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 through.

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Salt And Pepper

Olive Oil

Shrimp

Squid

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Frying Pan

Add both of the rices, stock, peas, tomatoes, lobsters, and chorizo and stir to combine.

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Lobster

Tomato

Chorizo

Stock

Peas

Place the mussels and clams in a pot with a cup of water; cover the pot and cook until the clams and mussels open.

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Mussels

Clams

Water

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Pot

Add the clams and mussels to the rice. Fold in the parsley and lemon aioli and mix until combined, season with salt and pepper, to taste.

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Salt And Pepper

Mussels

Parsley

Aioli

Clams

Lemon

Rice

Serve immediately.

Heat the olive oil and butter in a large saucepan over medium-high heat.

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Olive Oil

Butter

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Sauce Pan

Add the onions and cook until soft.

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Onion

Add the rice and stir to coat. Bring stock to a simmer.

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Stock

Rice

Add the saffron to the simmering stock and let cook for 1 minute.

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Saffron

Stock

Add the hot stock to the rice and let come to a boil. Reduce the heat to low, cover the pan and let cook to 15 to 18 minutes, remove cover and fluff with fork.

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Stock

Rice

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Frying Pan

Heat the olive oil and butter in a large saucepan over medium-high heat.

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Olive Oil

Butter

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Sauce Pan

Add the onions and cook until soft.

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Onion

Add the rice and stir to coat.

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Rice

Add the squid ink to the simmering stock and let cook for 1 minute.

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Squid

Stock

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 fork

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Stock

Rice

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Frying Pan

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 white pepper, to taste. Refrigerate until ready to use.

Ingredients you will need

White Pepper