Serving size: 4

 

1 Tsp Dried oregano

1 Tsp Crushed red peppers

2 Tbs Paprika

As need Sea salt and pepper

1/4 Cup Extra virgin olive oil

1 Each Spanish chorizo Diced

5 Each Garlic cloves Minced Fine

1/2 Cup Celery Diced

1 Each White onion Diced fine

1 (16oz) Can Whole tomatoes Roughly chopped

1 Cup Spanish rice Medium grain

1 Tsp Saffron

1 Cup White whine

1 Cups Water

6 Each Jumbo shrimp Peeled , deveined tail on

2 Each Lobster tails Split

8 Each Cherry stone clams Scrubbed

8 Each Pei Mussels

1/2 Cup Cilantro Chopped

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Procedures:

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Heat the olive oil in a paella pan or wide shallow skillet over medium-high heat. Add the chorizo and continue to cook until the oil is a vibrant red color. Remove chorizo until later. Make a sofrito by sauteing the garlic, onion,celery and tomatoes; cook until the mixture caramelizes; season with salt and pepper. Fold in the rice, stirring to coat the grains. Stir the saffron into the rice. Pour in the water, wine and juice from tomatoes and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Do not cover or constantly stir like risotto.

Add the shrimp, lobster, clams,mussels, and the chorizo. Give the paella a couple of good stirs to tuck in all the pieces and just let it simmer, without stirring, until the rice is al dente, about 15 minutes. The ideal paella has a toasted rice bottom called socarrat. Allow to rest, off the heat for 5 minutes, and garnish with cilantro.