1Preheat oven to 450°F. Heat olive oil in heavy large pot over medium-high heat. Add chopped bacon and cook until fat is rendered, about 6 minutes. Using slotted spoon, transfer bacon to paper towels and drain. Set aside.
2Add chopped onions, sausage and garlic to pot and sauté until beginning to brown, scraping up any browned bits, about 10 minutes. Stir in rice, and saffron. Add clam juice and chicken stock to pot and bring mixture to simmer. Remove from heat.
3Pour rice mixture into 15×10×2-inch glass baking dish. Arrange chicken, shrimp, clams and mussels in rice mixture. Sprinkle with chopped bacon and peas. Cover with foil
4Bake paella until chicken is cooked through, clams and mussels open and rice is tender, about 45 minutes. Remove foil from baking dish. Let paella stand 10 minutes. Serve with lemon and lime wedges.
Removing the pin bones from fish is low-effort, high-payoff.
How to Keep Fish from Sticking to Your Grill
Sear it well on one side.
A classic Spanish rice dish, grilled paella has wow factor to spare. This version is rich and smoky with chorizo, tomato, and paprika, savory from chicken broth and onions, fragrant with saffron and garlic, and packed with chicken, shrimp, and mussels.
Started From - Dan Hunter
Dan Hunter, head chef and owner of the celebrated Australian restaurant Brae, shares with us the path to creating one of the world's 50 best restaurants.