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7 cups chicken or fish stock
1/2 teaspoon saffron
2 tablespoon olive oil
3 (about 250 grams) smoked chorizo sausage, sliced
1 medium onion, chopped
2 cloves garlic, minced
2 red peppers, seeded and chopped
2 1/2 teaspoons smoked paprika
2 1/2 cups bomba or arborio rice
1⁄3 cup dry white wine
1 pound fresh mussels,
bearded and rinsed
1 pound fresh clams, rinsed
200 grams squid, fresh or frozen and thawed, sliced into rings
2 3/8 cups frozen peas
3 1-pound lobsters, cooked and
cleaned by fishmonger
1/4 cup fresh parsley, chopped
6 wedges lemon
Warm stock in a large paella pan over medium heat. Add saffron. Transfer to a bowl and let sit.
Heat oil in the same pan over medium-high heat. Add chorizo, onion, garlic and red pepper. Stir often until onion is translucent and peppers are softened (about 4 minutes). Add paprika and rice and stir for one minute, ensuring rice is evenly coated in oil.
Add the wine-and-saffron-infused stock to the pan all at once. Bring to a boil, then reduce heat and let simmer undisturbed for about 15 minutes. Most of the liquid will be absorbed by the rice at this point.
Gently stir in mussels, clams, squid and peas, then leave to cook for another 10 to 15 minutes or until the mussel and clam shells have opened. Reduce heat to low-medium and top with cooked lobster meat. Let cook for 5 minutes to warm up the lobster. Remove from heat. Top with fresh parsley and serve with lemon wedges.