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Chicken-and-Seafood Paella

Food & Wine
  • minutes
  • Serves 8

INGREDIENTS

8

Chicken drumsticks (about 3 pounds)

8

Chicken thighs (about 3 pounds)

2

lobsters

2

lbs Littleneck clams

10 cups

Lobster-infused chicken stock

1 lb

Mussels

2

bunches Basil

2

Carrots, medium

2

Fennel, bulbs

9

Garlic clove

1

Lemon, wedges

3

Nora or ancho chile, dried

1

Onion, small

2

Onions, medium

2

Plum tomatoes

1/2

Red bell pepper

1/2 lb

Romano beans or green beans

1

Egg, large

2 3/4 qt

Chicken stock or low-sodium broth

1/4 cup

Tomato paste

1/4 cup

Lemon juice, fresh

1 cup

Sofrito

2 1/4 cups

Bomba or calasparra rice

1

Pepper, Freshly ground

1/4 tsp

Saffron threads, loosely packed

1

Salt

1 pinch

Salt

1/4 cup

Canola or grapeseed oil

12 tbsp

Olive oil, extra-virgin

2 tbsp

Vegetable oil

1 2/3 tbsp

White wine vinegar

1/2 cup

Brandy

1 cup

Water

Allioli (Garlic Mayonnaise), for serving (recipe below)