So, what goes into Paella with Chicken, Lobster, and Clams in Saffron Broth…besides the obvious? Well, you start with a recipe inspired by Julian Serrano of the Picasso restaurant in Las Vegas (you can find a video of him making it at the link provided here). Ours is flavored not only with the saffron necessary to give all paellas their beautiful yellow color, but with lots of onion, garlic, and red and yellow peppers. Although the recipe in Julia’s Master Chefs cookbook calls for using chorizo sausage, we’re going with andouille sausage instead (maybe that makes it more French than Spanish?). It’s cooking in fish stock we prepared ourselves earlier in the week from the red snapper we used as an earlier Julia entree. We’re also adding a little orange zest for more flavor.
Many cooks who make paella use plain old conventional white rice in their recipe. We prefer to use arborio rice — the kind used in making risotto — because its high starch content makes for a creamier, richer sauce, the same way it “creams up” risotto without the addition of milk or cream.
All these ingredients cook in one pan. In another go the heavy hitters of the seafood component of the dish: South African lobster tails, crab legs, shrimp, mussels, clams, and a little red snapper, along with some chicken thighs. We’re simmering them in a tomato broth made with our fresh rooftop tomatoes. When everything’s done, we’ll plate up the spicy rice-and-sauce mixture, ladle the seafood-and-chicken mixture on top, and there you have it: paella!
Hmm. Considering all we’re adding to the mix, maybe we should call it Paella with Chicken, Lobster, Clams, Crab, Shrimp, Mussels, and Red Snapper in Saffron-Tomato Broth. One thing’s for sure, if you’ve been craving seafood lately, this one’s going to satisfy you — and it’s going to bring the spice, too!
Not into seafood? We’ve got yet another reprise of our Pork Tenderloin with Hot Fanny Sauce as well. When we put it back on the menu last night, it sold out! Looks like this one is a definite winner. If you still haven’t tried it, or you did and liked it so much you would love to have it again, tonight’s your night!
Holiday Closing: After tonight’s dinner, we will be closed until lunch Tuesday for the Labor Day holiday. We hope you have a good one, but don’t stay away long — the Julia Project resumes with Week 5 Tuesday night (menu schedule to come soon)!