Ingredients
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For the chicken
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3 ea Chicken thighs - boneless
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1 tbsp Olive oil, Extra virgin
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1/2 tbsp Smoked paprika
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1 tsp Dried Oregano
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For the paella
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2 tbsp Olive oil, Extra virgin
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1 ea Chorizo sausage - hardCut into thick slices
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Salt and Pepper
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1/2 ea Yellow OnionsSmall dice
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2 cloves GarlicCrushed
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1/4 cup Parsley - freshChopped
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14 oz can Diced tomatoes
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1 1/2 cups Rice - Arborio
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2 1/4 cups Water - hot
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1 pn Saffron threadsSoak in 2 tbsp hot water
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12 ea Little neck clams
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18 ea MusselsDebeard and scrub
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8 oz Shrimp - large peeledTails off
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2 ea Lobster tails - small
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1/4 cup Peas - frozen
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To serve Lemon wedges
Directions
Looking for a great dinner for two for the weekend? Try this Lobster Tail Paella for Two which we have adapted from Tyler Florence’s Ultimate Paella which is typically cooked in a large paella pan and serves a bunch.
This version adds Mussels to the seafood and is cooked on the stove top in a large cast iron skillet. It is ready to serve in 30 minutes from when cooking begins.
To make this an easy meal, measure out and prepare all of the ingredients and have them lined up close to the stove so you can build the layers of flavor in the skillet until you end up with the perfect weekend date night supper.
Steps
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1
Done
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To marinate the chicken, cut the chicken thighs into large chunks and toss with the olive oil, smoked paprika and oregano in a bowl. |
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2
Done
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Cover the chicken and place in the refrigerator for a couple of hours. |
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3
Done
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Heat olive oil in a large 12 inch skillet to a medium high heat. I use my trusted cast iron skillet for this job. Saute the Chorizo until browned, remove from the pan and set aside. |
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4
Done
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Add the chicken and cook turning frequently until it is browned all over. Season with salt and pepper. |
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5
Done
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For the SofritoSaute the onions, garlic and parsley in the pan for 2 to 3 minutes, then add the tomatoes. |
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6
Done
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Continue cooking until the onion starts to caramelize. |
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7
Done
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Add the rice and gently stir to make sure the rice grains are coated with the sofrito mixture. Pour in the water. At this point, I set a timer for 25 minutes. Allow the rice to simmer, gently shaking the pan from time to time so the rice absorbs the liquid and cooks nice and evenly for 10 minutes. |
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8
Done
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After 15 minutes, add to the pan the chicken, chorizo and saffron mixture. Do not stir. |
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9
Done
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Take a large chefs knife and crack all the way down the back on the lobster tails. This will make it easier to eat later. |
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10
Done
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Turn the heat up when the timer ends and remove the foil tent. After 40 seconds or so you should begin to smell the rice starting to toast on the bottom. That is when your Paella is ready. |
