Shellfish and Chicken Paella with Saffron Rice Chorizo and Green Peas (Bobby Flay) Recipe

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Shellfish and Chicken Paella with Saffron Rice Chorizo and Green Peas (Bobby Flay)
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Ingredients
27
Count
Nutrition
1254
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. For the aioli:
  2. Place the garlic, 1/2 teaspoon salt, egg yolks, lemon juice and zest in a food processor or blender and process until smooth. Slowly add the oil, drop by drop at first, until thickened. Season with salt and white pepper, to taste. Refrigerate until ready to use.
  3. For the paella:
  4. Preheat the oven to 375 degrees F. Place the tomatoes in a small baking dish and drizzle with the honey, 2 tablespoons of the olive oil, and salt and pepper, and roast until soft. Set aside.
  5. Bring the chicken stock to a simmer in a medium saucepan and add a large pinch of saffron. Put about 1/2 cup of the stock in another saucepan, add the clams, and bring to a simmer. Cover and cook just until the clams open; remove the clams from the liquid and set aside, reserving the liquid.
  6. Heat 3 tablespoons of the olive oil in a very large skillet or paella pan over medium-high heat. Season the chicken pieces with salt and pepper and add to the heated pan. Cook until browned on all sides. Remove the chicken pieces to a plate. Add the chorizo, onion and garlic and saute until chorizo has browned and the onions are translucent.
  7. Add the rice, about 7 1/2 cups of the chicken stock, the reserved clam liquid, and any juices from the chicken and bring to a simmer. Nestle the chicken in the rice and let cook, uncovered, until the rice is quite al dente, about 15 minutes. Adjust the heat as necessary to maintain a gentle simmer-the rice on the bottom of the pan should form a dark brown crispy crust by the end of the cooking time. If the stock is disappearing too quickly, just add a bit more of the remaining 2 cups.
  8. Add the mussels, shrimp, octopus, squid, and/or cuttlefish, and peas. Cook until the shrimp are pink and the mussels open. Add the lobster, clams and roasted tomatoes and heat briefly. At this point, you should still be able to see liquid bubbling gently; it will settle when you turn off the heat. Fold in the parsley and lemon aioli and mix until combined, season with salt and pepper, to taste.
  9. *RAW EGG WARNING
  10. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs. Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1254.4 Kcal (5252 kJ)
Calories from fat 664.19 Kcal
% Daily Value*
Total Fat 73.8g 114%
Cholesterol 332.62mg 111%
Sodium 1683.04mg 70%
Potassium 1032.36mg 22%
Total Carbs 67.64g 23%
Sugars 10.36g 41%
Dietary Fiber 2.06g 8%
Protein 57.86g 116%
Vitamin C 16.6mg 28%
Iron 3.2mg 18%
Calcium 138.8mg 14%
Amount Per 100 g
Calories 169.7 Kcal (710 kJ)
Calories from fat 89.85 Kcal
% Daily Value*
Total Fat 9.98g 114%
Cholesterol 45mg 111%
Sodium 227.68mg 70%
Potassium 139.66mg 22%
Total Carbs 9.15g 23%
Sugars 1.4g 41%
Dietary Fiber 0.28g 8%
Protein 7.83g 116%
Vitamin C 2.2mg 28%
Iron 0.4mg 18%
Calcium 18.8mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 30.8
    Points
  • 31
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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