Jan Buhrman Catering is known for this paella, served at many summer beach parties. As our potluck centerpiece, it is the ultimate island dish, using fresh local ingredients from land and sea.
Ingredients
1/4 cup extra-virgin olive oil
5 slices bacon or 3-inch piece salt pork, chopped into 1/4-inch pieces
1 4-pound chicken, cut into 8 pieces
Kosher or sea salt and freshly ground black pepper, to taste
2 to 3 whole heads garlic
2 cups chopped onion (about 2 medium)
2 cups chopped yellow and red pepper
2 cups Arborio rice
2 to 3 saffron threads, crushed
6 cups clam juice or chicken or lobster stock (or a combination)
1 cup chopped fresh tomato, with juice (about 1 large tomato)
1 dozen clams, scrubbed
1 dozen mussels, scrubbed and debearded
1 pound large (16/20) shrimp, peeled and deveined
1 pound cleaned squid, bodies cut into 1/2-inch rings
3 ears fresh corn, cut into thirds or quarters
1/2 pound green beans or haricots verts, trimmed
2 small zucchini, cut into 1/2-inch rounds
1 cup lima beans
Juice of 1 lemon, plus 2 whole lemons, cut into wedges
Instructions
In a paella pan or large 15-inch skillet, heat the olive oil over medium-high heat. Add the bacon and cook until fat is rendered, about 6 minutes. Transfer bacon to paper towels and set aside.
Season the chicken with salt and pepper, then add it to the pan with the garlic. Brown chicken on all sides, about 7 minutes per side, and move garlic around, letting the skin brown but not burn. Lower heat to medium and cook chicken about 15 to 20 minutes. Remove chicken from the pan and set aside. Return heat to medium-high, then saut
