IMPORTERS OF THE FINEST LA MANCHA SPANISH SAFFRON (AZAFRAN)

THE PREFERRED PAELLA PAN MADE IN SPAIN  IMPORTER OF AUTHENTIC SPANISH PAELLA PANS

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LOBSTER PAELLA

Prepare in a 18” Paellapan  available from Diana Anderson Fernandez  

For a Gala Outdoor party make the paella on a paellero  Diana’s Paella Gas Burner

Perfect for any gathering.   

Diana Anderson Fernandez’s Version of The world famous rice dish! 

Ingredients:   

• 6 cups very strong chicken broth
• 3 Envelopes  Diana’s San Bernardino Puro Ground Saffron or   ½ teaspoon saffron
• ¼ teaspoon  Diana’s San Bernardino Pimenton
• 1 small onion, peeled 
• 2 small chickens, about 2 ½ each
• coarse salt
• ½ cup olive oil
• ¼ pound cooking chorizo sausage, in ¼ inch slices 
• 1 large pork chop, boned and diced  
• 1 medium onion, chopped
• 4 scallions chopped 
• 4 tbs. Chopped Garlic 
• 2 roasted red peppers
• 1 pound small or medium shrimp, shelled 
• 2 live lobsters, split and divided into tail sections and claws (discard or keep the head and small claws); or 4 lobsters tails, split lengthwise; or 8 king crab claws; or 8 jumbo shrimp, in their shells 
• 3 cups rice
• 5 tablespoons chopped parsley 
• 2 bay leaves, crumbled 
• ½ cup dry white wine 
• ¼ pound fresh or frozen peas 
• 18 calms and/or  mussels, scrubbed  

lemon wedges for garnish 

• parsley for garnish

Preparation Instructions:  

1. Heat the broth with the saffron, pimentón and the whole onion.  Cover and simmer 15 minutes. 
2. Remove the onion and measure the broth – you need exactly 5 ½ cups. 
3. Cut the chickens into small serving pieces- the whole breast in 4 parts, each thigh into 2 parts, the bony tip of the leg chopped off, the wing tip discarded, and the rest of the wing separated into 2 parts. Dry the pieces well and sprinkle with salt.  
4. In a Paella pan, with about a 16 inch base, heat the oil. Add the chicken pieces and fry over high heat until golden. Remove to a warm platter.  
5. Add the chorizo, pork, and jamón to the pan and stir fry about 10 minutes. 
6. Add the chopped onion, scallions, garlic, and pimientos and sauté until the onion is tender.
7. Add the shrimp and the lobster and sauté about 3 minutes more, or until the shrimp and lobster barely turn pink. Remove the shrimp and lobster to the platter with the chicken. 
8. Add the rice to the pan and stir to coat it well with the oil. Sprinkle in the 5 tablespoon chopped parsley and the crumbled bay leaves. (You can make in advance up to this point.) 
9. Stir in the chicken broth, boiling hot, the wine, rice, and peas. Salt to taste. 
10. Bring to a boil and cook, uncovered and stirring occasionally, over medium-high heat about 10 minutes. 
11. Bury the shrimp and the chicken in the rice. Add the clams and the mussels, pushing them into the rice, with the edge that will open facing up. 
12. Decorate the paella with the lobster pieces, turn down flame to low and cook uncovered for 20 minutes. 
13. Remove from the flame and let set of about 5 minutes. 

Lobster can be a little expensive, so replace it with a comparable amount of shrimp if you wish.

Serve with a bottle of Pinot Griglio or Marques de Riscal wine