New World Paella
|Olive oil||1 Tablespoon|
|Finely minced garlic||2 Teaspoon|
|Long grain rice||2 Cup (32 tbs)|
|Saffron threads||2 Pinch|
|Sazon||2 Pinch (Goya)|
|Fish stock/Salted water||5 Cup (80 tbs) (At Room Temperature)|
|Kosher salt||2 Pinch|
|Seeded diced ripe tomato||3 Tablespoon|
|Littleneck clams||8 Large, cleaned|
|Mussels||12 , cleaned|
|Chorizos||2 , diced|
|Fresh lobster/Additional shrimp||1 1⁄4 Pound, rinsed and quartered (2 Small)|
|Shrimp||8 Large, peeled and deveined|
|Black beans||1⁄2 Cup (8 tbs), drained (Freshly Cooked / Canned)|
|Thinly sliced scallions||2 Tablespoon, thinly sliced (White And Pale Green Parts)|
In a large skillet with curved sides, heat the oil over medium heat.
Add the garlic and cook, stirring, until softened, about 2 minutes.
Add the rice and stir until each grain is completely coated with oil.
Sprinkle the saffron and sazon Goya over the rice and stir.
Add 3 cups of the stock and a pinch of the salt to the skillet.
Bring to a simmer and simmer gently, uncovered, stirring occasionally.
After 5 minutes, add the tomato and stir.
Simmer 3 minutes more.
The mixture should still be quite soupy; as the liquid is absorbed, add more stock 1/2 cup at a time.
Place the clams in the skillet, gently pushing them down into the rice.
After the clams have cooked for 3 minutes, place the mussels in the skillet, gently pushing them down into the rice.
After this point, do not stir the mixture, but move it gently every so often with a wooden spoon to make sure it is not sticking to the pan.
Add more liquid only sparingly, keeping in mind that the final product should be quite dry.
After the mussels have cooked for about 2 minutes, add the chorizos, pushing the pieces down into the rice.
Place the lobsters, if using, and the shrimp on top of the mixture.
Cook until the rice is cooked through but not mushy, about 5 minutes more.
Sprinkle the paella with the black beans and scallions.