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Seafood Paella with Chicken
A traditional Spanish seafood paella enriched with crispy chicken thighs, leeks, red peppers, saffron-infused Bomba rice, and a generous crust (socarrat). Made with homemade seafood‑chicken stock, spider crab, and lobster legs, this dish delivers authentic flavors and a satisfying crunchy bottom.
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Critical Success Points
- • Do not stir the rice after it has been spread and toasted – this is essential for socarrat formation.
- • Maintain even heat across the pan; adjust burners as needed to avoid hot spots.
- • Watch the bottom for a golden‑brown crust; reduce heat immediately if it starts to burn.
Safety Warnings
- • Olive oil will be very hot – use long‑handled utensils to avoid burns.
- • Handle crab and lobster shells carefully to prevent cuts.
- • Never leave the pan unattended while the socarrat is forming.
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