Ko’s Paella

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PaellaPaella recipe courtesy of: Chef Tylun Pang, Executive Chef at the Fairmont Kea Lani in Wailea, Maui.

Prep time: 12 minutes

Servings: 1

  • 2 T chorizo, diced
  • 1/3 c marinated org. chicken thigh
  • 2 T onion, diced
  • 2 T red bell pepper, diced
  • 2 T green olives
  • ¼ c chicken stock
  • 5 oz saffron rice
  • ½ tsp. garlic
  • 1/3 c lobster tail, Tristan, split in half
  • 3 shrimp, 13/15
  • ½ lb. manila clams
  • 3 mussels
  • 2 T white wine
  • ½ lemon, juiced
  • 2 T butter
  • 1 tsp. salt and pepper

For the rice:
Sauté chicken with onions, pepper, olives and chorizo. Add chicken stock and saffron rice. Heat through until stock is absorbed. Set aside.

For the seafood:
Sauté garlic with the lobster, shrimp, and clams. Add white wine and lemon. Simmer until clams open; add mussels and heat through. Finish with butter and season; serve over rice and garnish with fresh rosemary sprig.


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