INGREDIENTS:
(Serves 6-8)
4 chicken breasts, boned, diced into 1-inch pieces
¼ cup olive oil
Shrimp (21/25 count) 2 per Maine Lobster
8 ounces Chorizo, sliced, blanched in simmering water
3 ounces bacon, diced
4 ounces onion, diced .
1 teaspoon garlic, minced
4 ounces red bell pepper, diced small
8 ounces tomato, diced
4 cups water or stock
2 cups rice, long grain
¼ teaspoon saffron
Mussels, slightly steamed and shelled, 2 per Maine Lobster
Hardshell clams, slightly steamed and shelled, 2 per Maine Lobster
Maine Lobsters, split, bag and vein removed, 1 per person
DIRECTIONS:
Sauté the chicken in the olive oil until slightly browned but cooked through. Add a little salt and pepper.
Remove the chicken and pour off some of the oil. Sauté the bacon, garlic, onion and peppers in the remaining oil until tender and slightly browned.
Add the tomato, chorizo and saffron; simmer until some tomato water has reduced.
Add the rice, chicken and stock, mix with a two-tined fork and simmer until liquid is absorbed.
At baking time, divide the paella evenly among the lobster cavities, and bake until the Maine Lobster is cooked. Toasted ground cumin would also be a great flavor in this dish. Garnish with chopped cilantro.
