Chef Julian Serrano makes the classic Spanish dish paella with lobster and chicken.

Julian Serrano's Paella with Chicken, Lobster and Clams Recipe

Yield:
Serves 6

Ingredients:
2 live lobsters, about 1¼ pounds each
6 chicken thighs
Kosher salt
Freshly ground black pepper
Extra virgin olive oil
4 to 4½ cups chicken stock
2 pinches of saffron
½ medium onion, finely diced
1 red bell pepper, peeled, seeded and finely diced
2 large garlic cloves, peeled and diced
1 medium tomato, peeled, seeded and finely diced
2 cups Italian Arborio or Spanish rice
12 small clams (such as littlenecks), scrubbed clean
1 cup shelled peas
1 lemon, cut into 4 or 6 lengthwise wedges

Cooking Directions:
1. Preheat oven to 400 degrees. To parboil the lobsters, bring a large kettle of water to a boil. To keep the lobster tails from curling during cooking, lay the spoons along the center of the lobster tail on the stomach side, and tie in place with butcher's twine. Drop the lobsters into the boiling water, cover the pan, bring to a boil again, and boil for 30 seconds. Remove from the water and drop at once into a bowl of ice water to stop the cooking and cool the shells.

2. Untie the lobsters. Twist off the claws and joints, and then twist the tail off the body. Using shears cut the flippers off the ends and sides of the tails. Lay the tails on the counter, shell side up and with a large sharp knife slice the tail into rounds, or medallions, following the natural breaks in the shell. If the intestinal vein is visible near the top of the medallions, use the toothpick or skewer to poke it out. Break the joint sections off the claws and set aside with the medallions. Break off and discard the small pointed pincers from the claws, tipping the claws up and down as you do so to let the water drain out. Then lay the claws on the counter and use the back of a heavy knife to crack the shells in several places for easy meat removal later. Crack the knuckle shells in the same manner.

3. To prepare the chicken, cut each thigh in half crosswise and season with salt and pepper. Drizzle the bottom of a frying pan with olive oil, set over moderately high heat. When the oil is hot but not smoking, add the chicken (skin side down). Sear until the skin is golden-brown but the meat is still rare, about 5 to 6 minutes. Remove and set aside.

4. To prepare the saffron stock, bring the chicken broth to a simmer in a saucepan and stir in the saffron. Keep at a simmer while preparing the rice.

5. Set the paella pan over moderately low heat and drizzle with olive oil. Stir in the diced onion and cook, stirring often, until it just begins to color. Add the diced pepper and sauté for one minute, then stir in the garlic. Sauté for one additional minute, then stir in the tomato. Cook for several minutes, until the pan juices have evaporated, then stir in the rice.

Subscribe: https://bit.ly/2CpZEK9