Seafood Paella with Lobster, Chicken, and Chorizo

Ingredients

• 1 pound Shrimp (peeled and deveined; shells reserved for stock)
• 1 medium Onion (roughly chopped for stock)
• 5 leaves Bay Leaves (for shrimp stock)
• 4.5 cups Water (for shrimp stock)
• 2 tails Lobster Tails (split lengthwise, vein removed)
• 0.5 pound Boneless Skinless Chicken Thighs (cut into ½‑inch cubes)
• 2.5 cups Chicken Stock (store‑bought or homemade)
• 3 cups Shrimp Stock (prepared earlier from shrimp shells)
• 1 teaspoon Saffron Threads (lightly crushed)
• 3 cups Bomba Rice (Spanish short‑grain rice; do not wash)
• 2 tablespoons Extra Virgin Olive Oil (for sautéing)
• 5 ounces Spanish Chorizo (finely cubed; not Mexican chorizo)
• 1 medium Yellow Onion (finely chopped for sofrito)
• 1 medium Red Bell Pepper (finely chopped for sofrito)
• 5 cloves Garlic (finely chopped for sofrito)
• to taste Salt
• to taste Black Pepper
• 1 cup Canned Diced Tomatoes (drained if watery)
• 1 leaf Bay Leaf (added with tomatoes)
• 2.5 teaspoons Smoked Paprika
• 1 cup Dry White Wine (dry, for deglazing)
• 1 pound Little Neck Clams (cleaned)
• 1 pound Shrimp (for paella) (peeled and deveined, shells removed)
• 1 lemon Lemon (cut into thin wedges (cheeks) for garnish)
• 0.25 cup Flat‑Leaf Parsley (chopped, for garnish)
• 1 sheet Aluminum Foil (heavy‑duty, for covering pan)

Instructions

1. Make Shrimp Stock

   Place the reserved shrimp shells, a roughly chopped onion, and 4‑5 bay leaves in a medium sauce pot. Add 4½ cups (1 L) water, bring to a boil over medium‑high heat, then reduce to medium‑low and simmer for 20 minutes. Strain through a fine‑mesh sieve; set the liquid aside as shrimp stock.

   Time: PT25M

2. Prepare Lobster Tails

   Using a sharp chef’s knife, cut each lobster tail along the top center, then cut the underside ribs in the same line. Gently split the shell open, remove the vein if present, and slice the tail straight down the middle. Press the back of the knife to split cleanly. Keep fingers clear of the blade.

   Time: PT10M

3. Sauté Chicken Cubes

   Heat a splash of spray oil in a pan over medium‑high. Add the ½‑inch chicken thigh cubes and sauté for about 3 minutes, stirring occasionally until lightly browned but not fully cooked. Transfer chicken to a plate.

   Time: PT8M

   Temperature: medium‑high

4. Combine Stocks & Add Saffron

   In the same pan, pour in the 2½ cups chicken stock and 3 cups shrimp stock. Bring to a boil, then lower to a gentle simmer. Stir in just under 1 gram (≈1 tsp) lightly crushed saffron threads. Keep on low heat.

   Time: PT5M

   Temperature: medium

5. Cook Chorizo

   Add 2 Tbsp (23 g) extra‑virgin olive oil to the pan. When shimmering, add 5 oz (140 g) finely cubed Spanish chorizo. Cook, stirring occasionally, for 1‑2 minutes until the fat renders and the pieces turn slightly crisp.

   Time: PT2M

   Temperature: medium

6. Prepare Sofrito

   Add the finely chopped yellow onion, red bell pepper, and garlic to the pan. Season generously with salt and pepper. Sauté for 3‑4 minutes until softened and fragrant.

   Time: PT4M

   Temperature: medium

7. Add Tomatoes & Smoked Paprika

   Stir in 1 cup (245 g) canned diced tomatoes, 1 bay leaf, and 2½ tsp (7 g) smoked paprika. Cook, stirring often, for about 3 minutes until most liquid evaporates.

   Time: PT3M

   Temperature: medium

8. Deglaze with White Wine

   Pour in 1 cup (240 ml) dry white wine. Simmer, stirring, until the wine reduces by about two‑thirds (5‑8 minutes).

   Time: PT6M

   Temperature: medium

9. Return Chicken & Toast Rice

   Add the partially cooked chicken back to the pan, stirring until heated through. Sprinkle 3 cups (570 g) bomba rice over the mixture and stir for 1 minute to lightly toast the grains.

   Time: PT3M

   Temperature: medium

10. Simmer Rice in Saffron Broth

    Evenly pour the hot saffron broth around the pan, shaking gently to distribute the rice. Bring to a simmer, then reduce heat to medium‑low. Cook uncovered for 15‑18 minutes, checking that liquid is absorbed and rice is tender. If needed, add an extra cup of water.

    Time: PT17M

    Temperature: medium‑low

11. Add Seafood

    Arrange the split lobster tails, shrimp, and 1 pound (450 g) cleaned little‑neck clams on top of the rice, nestling them in a decorative pattern. Cook for 5‑8 minutes until the shellfish turn opaque and the clams open.

    Time: PT6M

    Temperature: medium

12. Cover & Steam

    Turn off the heat, tightly cover the pan with heavy‑duty aluminum foil. Let steam for 10‑12 minutes.

    Time: PT11M

13. Optional Oven Finish

    If the lobster tails are not fully cooked, place the covered pan in a 350°F oven for 5‑8 minutes.

    Time: PT5M

    Temperature: 350°F

14. Garnish & Serve

    Remove the foil, drizzle a splash of high‑quality extra‑virgin olive oil over the paella, scatter fresh parsley, and arrange lemon wedges around the edge. Serve directly from the pan.

    Time: PT2M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

55 g

Fat

30 g

Fiber

4 g