Pairs well with Seafood Paella
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Seafood Paella
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A stunning seafood paella with crispy chicken thighs, sweet leeks and peppers, aged bomba rice, and the freshest spider crab and lobster.
01:10:00 total
Serves 4
medium
Seafood Main
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- Spanish olive oil - watch the video to see (for cooking)
- chicken thighs - 400 g (skin down)
- leeks - watch the video to see (adds sweetness)
- red peppers - watch the video to see (Spanish style)
- bomba rice - 400 g (ultraabsorbent variety)
- saffron - watch the video to see (for flavor)
- chicken stock - 4 L (good quality)
- lobster - watch the video to see (fresh from the coast)
- spider crab - watch the video to see (fresh from the coast)
- rosemary - watch the video to see (for flavor)
- tomato puree - watch the video to see (for depth of flavor)
- white wine - watch the video to see (splash)
Instructions
- Preheat the pan: Preheat a paella pan on low heat.
- Cook chicken: Add olive oil and chicken thighs skin down to brown and caramelize.
- Add vegetables: After 10 minutes, add leeks and red peppers to the pan.
- Add rice: Add bomba rice evenly around the pan.
- Add saffron: Toast saffron and mix it with the rice.
- Add stock: Pour in the chicken stock.
- Cook rice: Cook for about 35 minutes, without stirring.
- Add shellfish: After 30 minutes, add lobster and spider crab.
- Finish cooking: Cover with foil and cook for an additional 10-15 minutes.
- Check for socarrat: Listen for a crackling sound indicating the socarrat is forming.
- Serve: Let it rest and then serve with a bottle of Spanish wine.
