8 - 10
Chef Tom Fraker
3 tablespoons Extra Virgin Olive Oil
3 Hot Italian Sausage Links, sliced into ¼-inch rounds
1 pound Bone-in Chicken Thighs
1 package Melissa’s Soyrizo
1 Melissa’s Perfect Sweet Onion, peeled; halved and sliced
Freshly Ground Pepper, to taste
4 cloves Melissa’s Peeled Garlic, minced
1 Red Bell Pepper, stems and seeds removed; halved and sliced
3 tablespoons Fresh Turmeric, minced
1 cup White Wine
2 cups uncooked Rice
1 (14 ½ oz.) can Stewed Tomatoes
3 cups Chicken Broth
12 Littleneck Clams
1 pound Raw Peeled and Deveined Shrimp
2 Lobster Tails, split in half lengthwise
¾ cup Greek Olives, pitted
Chopped Cilantro (if desired)
In a large paella pan or wide skillet, heat the oil over medium-high heat.
Add the sausage and chicken and cook until browned.
Remove from the pan and set aside.
Add the soyrizo, heat through and remove from the pan. In the same pan, add the onion and the next 4 ingredients.
Stirring constantly, sauté for 3 minutes.
Add the rice and wine and cook, stirring often, for 5 minutes.
Stir in the tomatoes and chicken broth and add the sausage, chicken and soyrizo.
Next add the clams and shrimp pushing them into the rice keeping them separate from each other.
Simmer the paella about 20-25 minutes or until the rice is just cooked and the chicken is completely cooked, covering the pan after 10 minutes.
Add the lobster and cook until it becomes opaque, about 6-8 minutes.
Add the olives and serve. Garnish with freshly chopped cilantro, if desired.