Recipe for Our Four Star Paella

four star paella kit ingredients on a cutting board
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
Pinch Saffron  
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

You’ll need:
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.
four star chef using food processor to grind up chorizo in a kitchen

chorizo in a glass bowl
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.

 melting frozen stock in a saucepot

chicken and lobster stock in saucepan with saffron
While the stock is thawing, mince your onion and finely chop your garlic.hands and knife dicing onion on a cutting board

chef hands dicing a quarter of an onion

hands dicing garlic

hands chopping garlic on a cutting board

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. browning chicken leg and thigh in a paella panRemove 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. chorizo onion garlic olive oil in a paella pan over medium heat

paella base in a paella panUse 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.sprinkling paprika on paella pan

adding a cup of tomato to paella pan

paella base with tomato being mixed with a wooden spoon

Add the rice. Mix everything together well. Add the white wine and let the rice absorb it.adding rice to the paella pan mixing rice in the paella pan adding white wine to the paella pan

Add the stock all at once and bring to a boil still on the stovetop. Taste for seasoning and adjust with salt to taste.adding lobster and chicken stock to the paella pan

stirring stock into the paella with wooden spoon

Place the chicken in the center of the pan, then arrange the shrimp, mussels, and clams around.adding chicken high and leg to the paella pan hands adding clams to paella pan adding clams mussels shrimp to the paella pan

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.bringing paella pan from the stovetop to the oven (Ours was in at 6:57 pm. and came out of oven at 7:28 pm. That's 31 minutes.) finished paella sitting on the stovetop At this point it is ready to serve with lemon wedges and garlicky aioli on the side. Enjoy

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