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1
Make the paella on the stovetop in a large skillet or paella pan without a lid.
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2
In the pan, cook the chicken in 1/4 cup of olive oil until cooked through.
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3
Remove from pan and set aside.
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4
In the same pan using the chicken fat and 1/4 cup of olive oil, saute 1/2 onion until soft.
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5
Add 1 tablespoon garlic.
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6
Add the rice and stir until each grain is coated with oil.
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7
Add the saffron.
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8
Combine the clam juice with chicken stock in separate container to make cooking liquid.
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9
Add 3 cups of the cooking liquid to the rice and bring to a simmer.
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10
Cook for about 5 to 7 minutes.
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11
Add salt and pepper.
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12
Then add bell pepper and peas.
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13
Stir.
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14
Saute the other 1/2 of the onion until tender.
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15
Add 1 tablespoon of cumin, 1 tablespoon of cinnamon, 1 cup of diced tomatoes and 1 cup of the cooking liquid.
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16
Simmer for about 7 minutes.
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17
Add the diced cucumber and stir.
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18
Remove from the heat, puree in food processor.
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19
This will give you the paella sauce.
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20
Saute clams, mussels, shrimp, scallops and 1 teaspoon of garlic in separate pan with 2 tablespoons of oil for approximately 7 minutes (until the shrimp looks pink), add 1/2 paella sauce.
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21
Add the rice to seafood mixture and stir.
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22
Add sliced chorizo, the cooked chicken drummies and arrange clams on top.
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23
Add more liquid, if needed.
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24
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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25
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
