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Shellfish and Chicken Paella
Serves: 2
1 medium onion, diced
3 tablespoons olive oil
2 tablespoons curry powder
1 tablespoon turmeric
1 tablespoon ancho powder
1/2 pound chorizo, sliced
4 cups rice
6 cups water
4 chicken thighs
4 large sea scallops
4 shrimp, heads on
2 lobsters (claws and tail)
7 cultivated black mussels
6 littleneck clams
8 asparagus spears
In a saute pan on grill, sweat onions in olive oil add spices with
a little water cook for 10 minutes. Add chorizo and render fat.
Add rice and coat with oil. Add water and cook until al dente.
In a saute pan on the grill, steam rice. On the grill, cook chicken,
clams, shrimp, scallops, asparagus, mussels and lobster, until
done. On a large plate, paella pan or soup bowl spoon out rice
mixture. Add chicken and shellfish on top and serve.
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Paella 17