Paella with bobby flay

6 servings

Ingredients

Quantity Ingredient
5 cups Chicken stock
1 pinch Saffron
6 tablespoons Olive oil
1 tablespoon Unsalted butter
1 medium Spanish onion; chopped
2 cups Converted long-grain rice
2 Lobsters -; (1 1/2 lbs ea)
2½ pounds Chicken; cut into 8 pieces
Coarse salt; to taste
Freshly ground black pepper; to taste
2 Plum tomatoes
2 tablespoons Honey
¼ pounds Chorizo
4 larges Shrimp; shelled, deveined
2 smalls Squid
12 Sea scallops
½ cup Fresh peas
12 Littleneck clams; scrubbed
12 Mussels; scrubbed debearded
4 tablespoons Lemon Aioli; (recipe below)
2 tablespoons Chopped flat-leaf parsley
=== LEMON AIOLI ===
2 larges Egg yolks
¼ cup Fresh lemon juice
4 Garlic cloves; minced
½ teaspoon Coarse salt
1 tablespoon Grated lemon zest
1 pinch Freshly-ground white pepper
¾ cup Olive oil

Directions

Make the Lemon Aioli: Combine yolks, lemon juice, garlic, salt, zest, and pepper in a blender. With blender running, slowly drizzle in olive oil, and blend until an emulsion forms. (The aioli may be kept in the refrigerator for up to a day in a covered container.) In a medium saucepan, bring 4 cups of the chicken stock to a simmer, and add saffron, stirring to combine. Heat 1 tablespoon olive oil and the butter in a medium saucepan over medium heat. Add onions, and cook until translucent, about 5 minutes. Add uncooked rice; stirring to coat. Pour in chicken stock, and stir to combine. Bring to a boil, cover and reduce. Cook simmering for 15 to 18 minutes. Heat oven to 450 degrees.

In a large pot of boiling water, cook lobsters, covered, for 12 to 15 minutes. Holding lobsters over pot with tongs, clip the tips of each claw and let drain. When cool enough to handle, detach claws from bodies, reserving heads. Cover claws with a kitchen towel, and crack with the back of a heavy knife, keeping shells intact. Remove tails, and split in half lengthwise. Set aside.

Meanwhile, heat 2 tablespoons olive oil in a large ovenproof skillet.

Season chicken with salt and pepper. Add to skillet, and saute until browned on both sides. Pour off any excess fat, and transfer to oven. Roast for 25 to 30 minutes. Lower oven heat to 375 degrees.

Place tomatoes in a small baking dish. Drizzle with 1 tablespoon olive oil and the honey. Season with salt and pepper. Transfer to oven, and bake until soft, 8 to 10 minutes.

Remove casings from chorizo and slice thinly. Heat a medium skillet over medium heat. Add chorizo, and cook until fat is rendered, about 8 to 10 minutes. Remove to a paper-towel-lined plate to drain.

Clean and slice squid into ½-inch rings.

In a pot large enough to hold all of the ingredients, heat 2 tablespoons olive oil over medium heat. Add shrimp, squid, and scallops; seasoning with salt and pepper, cook until seared on both sides. Add chorizo and remaining cup chicken stock, stirring to combine. Place lobster claws and tails, tomatoes, peas, clams, mussels, and cooked chicken in a pot. Gently combine with a wooden spoon. Cover, and cook until clams and mussels just open.

Stir in Lemon Aioli and parsley. Garnish with lobster heads. Serve immediately.

Serves 6 to 8.

Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 920 Calories (kcal); 74g Total Fat; (73% calories from fat); 43g Protein; 16g Carbohydrate; 305mg Cholesterol; 2424mg Sodium Food Exchanges: 0 Grain(Starch); 6 Lean Meat; ½ Vegetable; 0 Fruit; 12 Fat; ½ Other Carbohydrates

Recipe by: Recipe from Bobby Flay Converted by MM_Buster v2.0n.

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