Shellfish And Chicken Paella With Saffron Rice Chorizo And Green Peas Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

Salt and freshly ground pepper

4 baby squid, cleaned and

8 cups hot chicken stock

Chopped flat leaf parsley

4 plum tomatoes, sliced in half lengthwise

1/2 teaspoon kosher salt

2 tablespoons unsalted butter

3/4 cup olive oil

1/4 cup fresh lemon juice

2 tablespoons olive oil

1 cup fresh peas

24 mussels, debearded and scrubbed

4 cups long grain rice

4 lobsters (1 1/2 pounds each)

24 littleneck clams, scrubbed

2 whole chickens (2 1/2 pounds each)

8 medium shrimp, peeled and deveined

1 tablespoon chopped lemon zest

4 cloves garlic, peeled

1/2 cup olive oil, divided

Saffron Rice (above recipe)

1/2 pound chorizo, cut into 1/2-inch thick slices

*2 egg yolks

Large pinch saffron

2 cups chicken stock or clam stock

Freshly ground white pepper

4 tablespoons lemon aioli

1 large Spanish onion, diced

1 tablespoon honey

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