Paella De Marisco

1. 1

   Drizzle olive oil in pan.

2. 2

   Cook chorizo over low heat to render spiced fat.

3. 3

   Remove chorizo from pan when it is slightly brown.

4. 4

   In remaining oil, saute pepper and onion until tender.

5. 5

   Add garlic, cook another minute.

6. 6

   Add tomatoes (squished through fingers) and liquid.

7. 7

   Salt slightly (allow for reduction).

8. 8

   Cook until tomato liquid is reduced.

9. 9

   Heat stock with saffron while the sofrito reduces.

10. 10

    Add pimenton to sofrito.

11. 11

    Stir rice into sofrito and add about 1 cup hot stock.

12. 12

    Stir occasionally, add more stock as it is absorbed.

13. 13

    While rice is cooking, use a cup of stock in another pan to steam open clams then mussels.

14. 14

    Broil, grill or steam lobster tails.

15. 15

    Return shellfish steaming liquid to the stock pot.

16. 16

    When rice is not quite done (al dente), add chorizo.

17. 17

    With last addition of stock, stir in shrimp and calamari.

18. 18

    Stop stirring.

19. 19

    After most liquid is absorbed, sprinkle peas on top.

20. 20

    Arrange clams, mussels, lobster on top.

21. 21

    Continue cooking over medium heat to form a crust on the bottom (socarrat).

No additional tips available.