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INGREDIENTS • 4 Tbsp olive oil • 1 Onion, diced • 2 Garlic loves • 1 Lb chicken breast, skin on • 1 Lb Chicken thighs, skin on • 120g Chorizo sausage, thickly sliced • 1 Cup bomba Spanish rice • 1 Pinch Spanish saffron threads (can be purchased at Whole Foods) • 1 ¾ Cups warmed chicken stock • ½ Cup white wine • 24 little neck clams from your local seafood store • 2 Small lobsters from your local seafood store • 2 Red peppers • ¼ Cup green peas • Salt and pepper, to taste • Spoonful parsley • 2 Lemons *Saffron Tea • Set aside 2 oz warmed chicken stock and add saffron threads and let steep for 2 minutes THE CAPE PAELLA TOTAL: 40 Minutes | SERVINGS: 6 | LEVEL: Easy DIRECTIONS • Heat olive oil in a paella pan or large skillet. Add the onion and garlic. Cook over low heat until the onion is softened and translucent, about 5 minutes. • Place the chicken breast and thighs in the pan and cook for about 5 minutes on each side until lightly browned. Add chorizo sausage and continue to cook for 2 minutes. • Stir in the bomba rice and saffron tea* into the skillet and mix well. Pour in stock periodically. Bring the mixture to a boil, reduce heat, and simmer for 15 minutes. Continue to stir so the rice does not stick, and continue to add stock as needed. • Pour in the white wine and add the clams. Cover with a lid or a piece of foil and cook, without stirring, for 3 minutes. Add the lobster, red pepper, and green peas, and continue to cook for 10 more minutes or until seafood has cooked through. Add salt and pepper to taste. • Garnish with a chopped parsley and serve with lemon wedges.
