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

1/2 cup Lemon Aioli

8 baby octopus

12 littleneck clams, scrubbed

Salt and freshly ground black pepper

3/4 cup olive oil

1/4 cup fresh lemon juice

1/2 teaspoon kosher salt, plus more for seasoning

Freshly chopped flat-leaf parsley leaves, for garnish

1 (2 1/2-pound) whole chicken, cut in 8 pieces or 4 legs and 4 thighs (dark meat)

3 garlic cloves, finely chopped

8 large shrimp, peeled and deveined, with tail on

2 cups Arborio (paella) rice

4 plum tomatoes, halved lengthwise

1 cup fresh or frozen peas

1 tablespoon lemon zest

10 cups chicken stock, divided

4 cloves garlic, peeled

2 cooked lobsters (1 1/2 pounds each), tails in the shell, split lengthwise, claw meat in the shell or out, as desired

12 mussels, debearded and scrubbed

1/2 cup olive oil, divided

1/4 large onion, chopped

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

*2 egg yolks

Large pinch saffron

Freshly ground white pepper

4 baby squid, cleaned and sliced into rings, tentacles reserved, and/or 8 ounces cuttlefish pieces

1 tablespoon honey

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