Ingredients Jump to Instructions ↓

  1. 1 (4-pound) package boneless chicken breasts, cut into 2-inch pieces

  2. 8 tablespoons paprika

  3. 6 tablespoons olive oil, plus

  4. 10 tablespoons

  5. 5 tablespoons kosher salt

  6. 5 (1 1/2-pound) lobsters

  7. 4 pounds chorizo , cut into chunks

  8. 1 heaping cup chopped onion

  9. 1 heaping cup minced fresh garlic

  10. 4 pounds shrimp, heads off and shells on

  11. 5 pounds Maine scallops

  12. 3 cups fresh peas

  13. 6 dozen Maine mussels

  14. 3 green peppers, seeded and cut into strips

  15. 2 red peppers, seeded and cut into strips

  16. 3 cups seeded, chopped tomatoes

  17. 4 quarts broth, from the cooking of the lobsters

  18. 6 cups long grain rice

  19. 1 1/2 cups brandy

  20. 2 teaspoons saffron, ground into a powder with mortar and pestle

  21. Freshly ground black pepper

  22. 3 lemons

Instructions Jump to Ingredients ↑

  1. About 2 hours before cooking, prepare all ingredients. Cut up the chicken breasts and put in a resealable plastic bag with paprika , 6 tablespoons olive oil , and kosher salt. Seal the bag and shake to be sure all of the chicken is well coated.

  2. Cook the lobsters, one at a time, in a very large pot in 8 quarts of boiling, salted water for 10 minutes each. Remove the lobsters and reserve 4 quarts of the cooking liquid. Shell the lobsters. Keep the small claws whole, if you can, and cut the rest into large pieces. Return the bodies to the 5 quarts water and continue gently simmering for the broth.

  3. In a large, shallow baking pan on a hot stove, add the remaining 10 tablespoons of the olive oil. Saute the chicken in the olive oil until brown. Add the chorizo and cook for 5 minutes. Add the onion and garlic and cook for several minutes longer. Add the shrimp and scallops and cook for 10 minutes. Add the peas, mussels, red and green peppers , tomatoes, and 6 cups of the reserved lobster broth . Add lobster meat and sprinkle the rice evenly overall.

  4. In a small bowl, mix together the brandy and the ground saffron . Add 6 more cups of broth and brandy mixed with saffron. Cover pan and cook for 10 to 15 minutes until rice is al dente and all water is absorbed. If you need more broth, add to it. Season with freshly ground black pepper to taste. Before serving squeeze lemon over all.

  5. Arrange on platter artfully, with mussels around the sides and shrimp poking out.

  6. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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