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Shellfish and Chicken Paella With Saffron Rice Chorizo and Green Peas
FOOD NETWORK28Ingredients
2Hours
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Ingredients
US|METRIC
8 SERVINGS
- 4 cloves garlic (peeled)
- 1/2 tsp. kosher salt (plus more for seasoning)
- 2 egg yolks
- 1/4 cup fresh lemon juice
- 1 Tbsp. lemon zest
- 3/4 cup olive oil
- ground white pepper (Freshly)
- 4 plum tomatoes (halved lengthwise)
- 1 Tbsp. honey
- 1/2 cup olive oil (divided)
- salt
- freshly ground black pepper
- 10 cups chicken stock (divided)
- 1 pinch saffron
- 12 littleneck clams (scrubbed)
- 2 1/2 lb. whole chicken (cut in 8 pieces or 4 legs and 4 thighs (dark meat))
- 1/2 lb. chorizo (cut into 1/2-inch thick slices)
- 1/4 large onion (chopped)
- 3 garlic cloves (finely chopped)
- 2 cups arborio (paella rice)
- 12 mussels (debearded and scrubbed)
- 8 large shrimp (peeled and deveined, with tail on)
- 8 octopus (baby)
- 4 squid (baby, cleaned and sliced into rings, tentacles reserved, and/or 8 ounces cuttlefish pieces)
- 1 cup frozen peas (or fresh)
- 2 lobsters (cooked, 1 1/2 pounds each, tails in the shell, split lengthwise, claw meat in the shell or out, as desired)
- flat leaf parsley leaves (Freshly chopped, for garnish, optional)
- 1/2 cup aioli (Lemon)
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