Anguillian Paella, Sofrito de Carlos, Local Crayfish, Spiny Lobster, and Island Hen

Chef Daniel Orr will wow you with this elaborate—and favorite—Spanish seafood dish. This classic will make your mouth water.

Ingredients

1 tsp olive oil

1 T Sofrito de Carlos

2 tsp garlic, chopped

1 T shallots, chopped

1 branch fresh thyme

1 cherry pepper, whole

1 c. white rice

½ c. white wine

1 tsp Kitchen D’Orr Mellow Yellow Spice Blend or curry powder

3-4 c. fish stock, hot

1 T saffron

6 Anguillian saltwater crayfish or langoustines, cut in half lengthwise

2 lobster tails cut into medallions, shell on

6 clams

Mussels, beards removed and scrubbed

4 chicken thighs, each cut in half

4 oz. chorizo sausage, cut on a bias in ½” pieces

15 large shrimp, peeled and deveined

12 oz. fish fillets

4 oz. squid, cut into rings

½ c. mixed herbs (basils, fennel tops, garlic chives, and tarragon)

Salt and pepper as needed

Parchment paper or foil

Preheat a wide shallow pan over medium heat. Add the oil and follow with the garlic, shallot, thyme, cherry pepper chili, and sofrito. Remove with the spoon and set aside. Add the chicken and sausage and cook until the chicken has browned and the oils from the chorizo have been released. Return the sofrito mix to the meats and add the rice, saffron, and Curry and sauté until rice is translucent. Deglaze with the white wine and cook until the liquid has evaporated. Season the seafood with salt and pepper and add to the rice. Top with the fish, heart fish stock, cover with the parchment paper or foil, and place in a 350° oven for 25 to 30 minutes or until liquid is cooked off and rice is tender. If stock evaporates before the rice is cooked, simply add a bit of water and return to the oven. Remove from oven, fold in the herbs, and adjust seasoning if needed. Serve straight away with wedges of lemon and a large empty bowl for your guests to throw their picked shells into.

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