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Seafood Paella with Lobster, Chicken, and Chorizo
A vibrant, one‑pan Spanish paella packed with lobster tails, shrimp, clams, chicken thighs, and smoky chorizo. Made with homemade shrimp stock, saffron‑infused bomba rice, and a classic sofrito, this dish delivers the coveted crispy socarrat at the bottom and a fragrant, colorful presentation perfect for any gathering.
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Cost Breakdown
Critical Success Points
- • Making a flavorful shrimp stock from shells.
- • Do not stir the rice after adding the broth – essential for socarrat.
- • Achieving the crispy bottom layer (socarrat) by cooking uncovered and finishing with foil.
Safety Warnings
- • Handle raw shrimp shells and chicken with separate cutting boards to avoid cross‑contamination.
- • Use caution when working with hot oil and the sharp knife for lobster.
- • Ensure clams are alive before cooking; discard any that do not open.
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