Reena Bammi
Prep Time
15 Mins
Cook Time
1 Hour
Makes 6 to 8 servings

How to Make It

Step 1

Heat 2 tablespoons oil in a 15-inch paella pan or heavy-bottomed roasting pan over medium heat; span 2 burners, if necessary. Add chorizo, and cook 6 minutes or until lightly browned on both sides. Add onion and garlic; cook, stirring occasionally, 8 minutes or until onions are softened. Transfer chorizo mixture to a plate.

Step 2

Sprinkle chicken with salt and pepper. Heat 1 tablespoon oil in same pan over medium heat; add chicken, skin-side down, and brown on all sides, about 10 minutes. Transfer chicken to a plate. Add rice to pan; cook, stirring constantly, 5 minutes or until lightly browned. Add broth, chorizo mixture, and saffron, stirring well. Arrange chicken, skin-side up, in pan. Bring broth to a boil; reduce heat, and simmer 15 minutes.

Step 3

Bring wine to a boil in a saucepan. Add clams, and cook 3 to 5 minutes or until shells just open. Remove clams with a slotted spoon; discard any that do not open. Repeat with mussels, reserving cooking liquid.

Step 4

Nestle lobster, clams, and mussels into rice around chicken; drizzle reserved cooking liquid over shellfish. Bake at 375° on lowest rack in the oven 5 minutes or until lobster is heated through and all liquid is absorbed.

Ratings & Reviews

BethBeach's Review

September 07, 2013

sstatkus's Review

September 10, 2012

CherylRooney's Review

June 02, 2010
The recipe was delicious! My husband and I had another couple over and the four of us rolled up our sleeves & sipped Mojitos! We all pitched in and had fun with it! Think it could be a little difficult to make alone, due to timing of it all...but outstanding results - MUST use a paella pan - no teflon! We added shrimp once the chicken had cooked through...recommend highly!