Makes: 6-8 servings
Ingredients:
10 peeled medium shrimp
1⁄2 pound calamari rings
10 mussels
10 littlenecks
1⁄2 pound crab meat (imitation can be substituted)
1⁄2 pound sea scallops
1¼ pound lobster, cooked and cut in half
1⁄4 pound pork, cut into cubes
1⁄4 pound chicken breasts, cut into cubes
1⁄4 pound chourico, cut into slices
2½ cups medium grain rice
4-5 cups chicken stock
1⁄2 teaspoon saffron threads crushed and steeped in 2 tablespoons of stock, divided
Procedure:
Bring chicken stock to a complete boil. Add half of the saffron in the same pan and add shrimp, littlenecks,
calamari rings, mussels, scallops, crabmeat and meats. Then, add remaining saffron mixture.
Bring to a boil, add rice, stir well and cook uncovered over medium flame for about 20 minutes. Don’t stir during that time. After rice is nearly tender and liquids nearly absorbed, add lobster on top.
In a 350-degree oven, bake for 20 minutes, or until rice is still a little underdone. Remove from oven. Cover and let stand for 5 minutes. It will finish cooking this way as the last of the juices are absorbed.
Serve paella hot directly from this pan. You can garnish with sliced olives, pepper rings and a lemon wedge.
Restaurant: Estrela Do Mar, East Providence, RI, USA
Recipe Type: Authentic
Submitted By: George Rodrigues, Restaurant OwnerRecipe Type: Authentic
Recipe Author: Chef George Rodrigues
Original Photograph By: Kris Craig
Photograph Retouched By: Recipe Spy
Recipe Source: http://res.providencejournal.com/marketplace/special-sections/assets/files/1018_dining_guide.pdf