- 6 chicken thighs
- 4 Florida lobster tails - shell on
- 1½ lb shrimp
- ½ lb scallops
- 1½ cups rice
- 2 cups chopped onion
- 1 large red bell pepper, charred and peeled
- 1 can drained, diced tomatoes
- ½ box frozen green peas
- 1 Tbs chopped garlic
- 1 lemon
- ¼ cup dry sherry
- ½ cup dry white wine
- 1 can chicken broth
- ⅓ cup olive oil
- 6-8 strands of saffron
- ½ tsp salt
- hot red pepper flakes
- handfull of chopped parsley
Sauté the chicken parts in the olive oil, just long enough to brown. Set aside on a plate, cover with foil. Sauté the chopped onion. Add the charred and peeled red pepper cut into ¼” strips. Add the chopped garlic, and sauté all together in same pan in which the chicken was cooked. Scoop these vegetables (sofrito) onto a plate. Leave the pan with oil on stove, fire off.
Wash and peel shrimp, cut large scallops in half, Cut lobster tail in half. Leave the shell on. If you have Maine lobsters, cut into smaller pieces. Put in a plastic bag into the Fridge until l hour before serving.
Sauté rice in remaining oil for 2 or 3 minutes. Add sherry in which the saffron strands have been soaking. When absorbed, add white wine. Let it absorb, then add the sofrito, diced tomatoes, drained. Retain the drained juice in a 2 quart saucepan, add 2 cans chicken broth, and heat to a boil. Add ½ tsp salt and red pepper flakes to taste. Pour onto rice, and remove to a paella pan.
Preheat oven to 400°F.
Lightly sauté shrimp until almost opaque – 1 to 2 minutes. Set aside. Add more olive oil if necessary. Do same to scallops and set aside. Brown pieces of lobster (still in shells) lightly on shell side, and cut side. Set aside. Add small amount of water or wine to pan to deglaze. Pour over rice.
Place pieces of chicken into the rice. Place shrimp, then scallops, then lobster in an attractive pattern. If using clams or mussels, have them scrubbed, beards removed, and placed hinge side down well down into the rice and liquid. Sprinkle frozen green peas over all.
Cover with paella pan lid. Place in oven 25-30 minutes. When done, sprinkle with chopped parsley. Cut a lemon lengthwise into wedges, lay around top of pan to decorate. Serves 4 to 6 persons.