Four Star Paella Kit Contents & Ingredients List
15” paella pan
2TB Finely chopped garlic
4TB Minced yellow onion
2” Chorizo secco
½ cup Early Girl tomato puree
2 cups Lobster stock (16oz)
2 cups Chicken stock (16oz)
1.5 cups Bomba Rice
1 tsp Spanish paprika
4TB Spanish olive oil (8 oz container)
1 Chicken leg separated into drumstick and thigh
4ea U10 head on shrimp
4ea Littleneck clams
6ea Salt spring mussels
⅓ cup White wine
Preheat oven to 400 degrees.
To prepare ingredients:
Using a food processor or a coarse grater, chop up the chorizo secco until it’s crumbled.
In a small sauce pot. Simmer both the lobster stock and the chicken stock together with the saffron until it takes on a nice yellow hue.
While the stock is thawing, mince your onion and finely chop your garlic.
Rinse the chicken leg and pat dry. Season with salt and pepper. Add 2TB olive oil to the paella pan. Over medium heat, brown the chicken pieces on all sides. Remove the chicken from the pan.
Using the same paella pan. Add 2TB olive oil. Add the Garlic, onion, and chorizo. Cook and stir over medium-low heat.
Use a wooden spoon or heat proof spatula to pick up and dissolve the small browned pieces from the chicken. Let the mixture cook out slowly. Sprinkle with paprika. It will release some moisture as it cooks, and then the oil will come out of the mixture. Add the tomato and continue to cook until the oil comes out again.
Add the rice. Mix everything together well. Add the white wine and let the rice absorb it.
Add the stock all at once and bring to a boil still on the stovetop. Taste for seasoning and adjust with salt to taste.
Place the chicken in the center of the pan, then arrange the shrimp, mussels, and clams around.
Bring the pan to a boil again and transfer to the oven for 20-30 minutes until the liquid is absorbed and the shellfish is open. (Ours was in at 6:57 pm. and came out of oven at 7:28 pm. That's 31 minutes.) At this point it is ready to serve with lemon wedges and garlicky aioli on the side. Enjoy