Paella 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.
