Paella
This dish of Spanish flavored rice features a variety of ingredients and is always a star at center stage during a meal. Don't forget to stop by Bristol Kitchens for all the things you'll need including authentic Paella pans.

Ingredients:
Spice mix for chicken (recipe follows)
1 frying chicken, cut into 10 pieces
1/4 Spanish cup extra-virgin olive oil
Kosher salt and pepper
1 onion, diced
3 garlic cloves, crushed
1 bunch flat-leaf parsley leaves, chopped, reserve some for garnish
1 (15-ounce) can whole tomatoes, drained and hand-crushed
4 cups Matiz Valenciana Paella Rice
6 cups warm water
a pinch of saffron threads
1 dozen littleneck clams, scrubbed
1 pound jumbo shrimp, peeled and deveined
2 lobster tails
1/2 cup peas, frozen and thawed
Lemon wedges for serving


Chicken Spice Mix:
1 tablespoon sweet paprika
2 teaspoons dried oregano
Kosher salt and pepper


Method:
Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator. Heat oil in a paella pan over medium-high heat. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve. In the same pan, make a sofrito by sauteing the onions, garlic and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom. Garnish with lemon wedges. Remove from heat and let sit for 5 minutes. Garnish with peas, parsley and lemon wedges.