Spanish Paella from Zola Bistro

(serves 4-6, use a 15 in paella pan)

2.    In your paella pan, with a small amount of olive oil sear your chicken and place to the side, then discard your oil.

3.    Add ½ cup of E.V.O.O., Spanish Chorizo, and Jamon Serrano and sear for about 3 minutes. Then add your chopped onion and cook until it's tender, about 5 minutes, add garlic and cook for an additional 1 minute.  

4.    Now add the Calasparra to your paella pan and mix just until the rice is coated with oil.  Next deglaze the pan with white wine then add your saffron chicken stock reduction, scallions, parsley, salt and pepper.  Cover and cook on the grill top for about 19 minutes.

5.    Next you will un-cover and add your Nigerian Prawn, peas, and roasted piquillo peppers, re-cover and continue to grill for an additional 6 minutes.

6.    While your paella is finishing you will steam the clams in about ½ c white wine.  When they first start to open add the mussels and finish steaming the shellfish.  The clams will take about 10 minutes, with 6 minutes remaining add your mussels.

7.    After the final 6 minutes on the grill uncover your paella pan, place your shellfish accordingly, place sliced lemons around the edge, and garnish with a little more fresh parsley over the top.