The Ultimate Paella Party

Note: You’ll need a large paella pan for this recipe.

1. Rub the chicken pieces with paprika, oregano, salt and pepper and refrigerate for 1 hour.

2. Place the paella pan over two burners on the top of the stove and add the oil. Heat the oil over medium high heat. When oil is hot add the chorizo and cook until nicely browned. Remove it to a plate. Add the chicken to the pan, skin side down, and brown on all sides until almost done, about 10-15 minutes. Remove the chicken and place on a plate.

3. Next is the most important part—the sofrito. Sofrito is just a blend of spices, but what a blend. In the same pan saute the onion, garlic and parsley. Cook for 2-3 minutes on medium heat. Season with salt and pepper.

4. Add the hand crushed tomatoes and stir. Cook over medium heat until it begins to caramelize, about 5 minutes.

5. While the tomatoes are caramelizing, add the saffron threads to the chicken broth in a saucepan. Heat over medium until just warm.

6. Pour the rice over the paella mixture and stir it into the mixture to thoroughly coat it.

7. Pour in the chicken broth and simmer for 10 minutes. Move the pan a little so the rice cooks evenly but don’t stir it. You want to have a nice toasted bottom in the dish—it’s called the socarrat. It just might be the best part!

8. Begin to add the remaining ingredients into the pan. Start with those that need the longest to cook. Add the chicken, sausage and lobster first. Cook for 7-8 minutes. Then add the shrimp, mussels and clams. They will take about 8-10 minutes to cook. You’ll know the shellfish are ready when they open. The shrimp should be a nice pink color. Continue to cook until rice is done when most of the liquid is absorbed—it should be a little al dente.

9. At the very end, add the peas. Turn the heat on high for about a minute to get the crispy bottom.

10. The broth should cook off. Serve it right out of the pan! Garnish with a little parsley and lemon wedges.