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Shellfish and Chicken Paella with Saffron Rice Chorizo and Green Peas
FOOD NETWORK62Ingredients
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Ingredients
US|METRIC
8 SERVINGS
- 2 Tbsp. olive oil
- 2 Tbsp. unsalted butter
- 1 Spanish onion (large, diced)
- 4 cups long grain rice
- 1 pinch saffron
- 8 cups chicken stock
- salt
- freshly ground pepper
- 2 Tbsp. olive oil
- 2 Tbsp. unsalted butter
- 1 Spanish onion (large, diced)
- 4 cups long grain rice
- 1 pinch saffron
- 8 cups chicken stock
- salt
- freshly ground pepper
- 4 cloves garlic (peeled)
- 1/2 tsp. kosher salt
- 2 egg yolks
- 1/4 cup fresh lemon juice
- 1 Tbsp. lemon zest (chopped)
- 3/4 cup olive oil
- ground white pepper (Freshly)
- 4 cloves garlic (peeled)
- 1/2 tsp. kosher salt
- 2 egg yolks
- 1/4 cup fresh lemon juice
- 1 Tbsp. lemon zest (chopped)
- 3/4 cup olive oil
- ground white pepper (Freshly)
- 4 plum tomatoes (sliced in half lengthwise)
- 1 Tbsp. honey
- 1/2 cup olive oil (divided)
- 2 whole chickens (2 1/2 pounds each)
- salt
- freshly ground pepper
- 4 lobsters (1 1/2 pounds each)
- 1/2 lb. chorizo (cut into 1/2-inch thick slices)
- 8 medium shrimp (peeled and deveined)
- 4 baby squid (cleaned)
- 2 cups chicken stock (or clam stock)
- 1 cup fresh peas
- 24 mussels (debearded and scrubbed)
- 24 littleneck clams (scrubbed)
- 4 Tbsp. aioli (lemon)
- chopped flat leaf parsley
- 4 plum tomatoes (sliced in half lengthwise)
- 1 Tbsp. honey
- 1/2 cup olive oil (divided)
- 2 whole chickens (2 1/2 pounds each)
- salt
- freshly ground pepper
- 4 lobsters (1 1/2 pounds each)
- 1/2 lb. chorizo (cut into 1/2-inch thick slices)
- 8 medium shrimp (peeled and deveined)
- 4 baby squid (cleaned and)
- 2 cups chicken stock (or clam stock)
- 1 cup fresh peas
- 24 mussels (debearded and scrubbed)
- 24 littleneck clams (scrubbed)
- 4 Tbsp. aioli (lemon)
- chopped flat leaf parsley
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