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Ingredients

Lemon Aioli:

• 4 cloves garlic, peeled
• 1/2 teaspoon kosher salt, plus more for seasoning
• *2 egg yolks
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 3/4 cup olive oil
• Freshly ground white pepper

Paella:

• 4 plum tomatoes, halved lengthwise
• 1 tablespoon honey
• 1/2 cup olive oil, divided
• Salt and freshly ground black pepper
• 10 cups chicken stock, divided
• Large pinch saffron
• 12 littleneck clams, scrubbed
• 1 (2 1/2-pound) whole chicken, cut in 8 pieces or 4 legs and 4 thighs (dark meat)
• 1/2 pound chorizo, cut into 1/2-inch thick slices
• 1/4 large onion, chopped
• 3 garlic cloves, finely chopped
• 2 cups Arborio (paella) rice
• 12 mussels, debearded and scrubbed
• 8 large shrimp, peeled and deveined, with tail on
• 8 baby octopus
• 4 baby squid, cleaned and sliced into rings, tentacles reserved, and/or 8 ounces cuttlefish pieces
• 1 cup fresh or frozen peas
• 2 cooked lobsters (1 1/2 pounds each), tails in the shell, split lengthwise, claw meat in the shell or out, as desired
• Freshly chopped flat-leaf parsley leaves, for garnish
• 1/2 cup Lemon Aioli

Description

Food Network Invites You To Try This Shellfish And Chicken Paella With Saffron Rice Chorizo And Green Peas Recipe From Bobby Flay.

Food Network