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Shellfish And Chicken Paella With Saffron Rice, Chorizo And Green Peas
FOOD NETWORK UK29Ingredients
2Hours
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Ingredients
US|METRIC
8 SERVINGS
- 4 cloves garlic (peeled)
- 1/2 tsp. salt (plus more for seasoning)
- 2 egg yolks
- 60 mL fresh lemon juice
- 1 Tbsp. lemon zest
- 180 mL olive oil
- freshly ground black pepper
- 4 plum tomatoes (halved lengthwise)
- 20 grams honey
- 110 mL olive oil (divided)
- salt
- freshly ground black pepper
- 2.25 liters chicken stock (divided)
- 1 pinch saffron
- 12 littleneck clams (scrubbed)
- 1 piece dark meat
- 1 kg chicken (1 whole ,cut in 8 pieces or 4 legs and 4 thighs (dark meat)
- 225 grams chorizo (cut into 1cm thick slices)
- 3 garlic cloves (finely chopped)
- 450 grams arborio (paella rice)
- 12 mussels (de-bearded and scrubbed)
- 8 prawns (large, peeled and deveined, with tail on)
- 8 octopus (baby)
- 230 grams cuttlefish
- 4 squid (baby ,cleaned and sliced into rings, tentacles reserved, and/or 230g cuttlefish pieces)
- 150 grams frozen peas (or fresh)
- 2 lobsters (cooked, 680g each, tails in the shell, split lengthwise, claw meat in the shell or out, as desired)
- parsley leaves (Freshly chopped flat-leaf, for garnish, optional)
- 110 mL aioli (Lemon)
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