PHOTO BY R.J HINKLE.

Paella Valencia

Executive chef Veronica Majors of the University Club in Jacksonville, Fla., puts a lavish twist on classic Spanish paella by combining lobster, chicken, Spanish sausage, green beans, and extra herbs and spices. Close your eyes and you’re in Spain.

1/2 cup olive oil

1 pound smoked Spanish chorizo sausage, sliced into 1/2-inch circles

1 yellow onion, diced

1 red bell pepper, sliced thin

1-1/2 cups chopped tomato, drained

2 cloves garlic, chopped fine

1 tablespoon Spanish paprika

4 boneless chicken thighs, cut in half

3 cups short grain rice, such as Valencia

4 cups chicken stock

3 cups seafood stock

1-1/2 teaspoons sea salt

1 teaspoon saffron

1/2 pound green beans, cut into 2-inch lengths

4 lobster tails, semicracked down the middle

1 teaspoon chopped rosemary

Add olive oil to a 16-inch or larger paella pan or a wide, shallow skillet. On the stovetop over medium heat, swirl the oil to coat the bottom evenly. Add chorizo, onion, bell pepper, tomato, and garlic, and cook until lightly brown, stirring frequently. Add paprika and chicken, sauteing until golden brown, about 25 minutes.

Add rice and stir until coated. Turn off the heat.

In a separate pot, combine the chicken and seafood stocks. Heat on medium until warm and add sea salt and saffron. Stir well.

Add 6 to 7 cups of the warm stock plus green beans and lobster to the paella pan mixture. Over medium heat, simmer for about 20 minutes to cook. Stir occasionally, adding more stock if the rice absorbs it. Stir in the rosemary. Turn off the heat and cover the paella until serving.

Yield: 6-8 servings

Chef’s Tip: “When cooking paella on a home stovetop in a large, traditional paella pan, straddle the pan over two burners for even heat.”

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