RICE: Heat the olive oil and butter in a large saucepan
over medium-high heat. Add the onions and cook
until soft. Add the rice and stir to coat. Add the
saffron to the simmering stock and let cook for 1
minute. Add the hot stock to the rice and let come to a
boil. Reduce the heat to low, cover the pan and let
cook for 15 to 18 minutes, remove cover and fluff with
a fork.

This is a non traditional paella recipe
from Bobby Flay to which we have
made some alterations.
We added some smoked Spanish
Paprika  and we didn't use the squid.

Saffron Rice:
2 tablespoons olive oil

2 tablespoons unsalted butter
1 large Spanish onion, diced

4 cups long-grain rice (we used short-
grain spanish rice)
1 large pinch saffron threads

Per Serving (excluding unknown
items): 2134 Calories; 117g Fat
(50.7% calories from fat); 164g
Protein; 91g Carbohydrate; 3g
Dietary Fiber; 885mg Cholesterol;
4621mg Sodium.  Exchanges: 5
Grain(Starch); 21 1/2 Lean Meat;
1/2 Vegetable; 0 Fruit; 16 Fat; 0
Other Carbohydrates.

8 cups Chicken stock, Heated
Salt and freshly ground pepper

Lemon Aioli: Place the garlic, salt, egg yolks, lemon
juice and zest in a food processor or blender and
process until smooth. Slowly add the oil, drop by
drop at first, until thickened. Season with salt and
white pepper to taste. Refrigerate until ready to use.

Lemon Aioli:
4 cloves garlic, peeled
2 egg yolks

1/2 teaspoon kosher salt
1/4 cup fresh lemon juice
1 tablespoon lemon zest, chopped

Paella:Preheat the oven to 375 degrees F. Place the
tomatoes in a small baking dish and drizzle with the
honey and 2 tablespoons of the olive oil. Season with
salt and pepper and roast until soft. Set aside.

3/4 cup olive oil
Freshly ground white pepper
Paella:

4 plum tomatoes, sliced in half
lengthwise
1 tablespoon honey

Preheat the oven to 450 degrees F. Heat 3
tablespoons of the olive oil in a large ovenproof pan
until almost smoking. Season the chickens with salt
and pepper to taste, place in the pan and brown all
sides. Degrease the pan and place in the oven and
roast the chickens until cooked through, 25 to 30
minutes. Let rest 15 minutes, then cut into quarters.

1/2 cup olive oil, divided
2 whole chickens, 2 1/2 lbs each

Salt and freshly ground pepper
4 1 1/2 lb whole lobsters (we used

lobster tails)
1/2 pound chorizo, cut into
1/2-inch thick slices
8 medium shrimp, peeled and deveined

Bring a large pot of salted water to a boil. Add the
lobsters and cover the pot. Bring the water back to
the boil, reduce the heat, and continue cooking for 12
to 15 minutes or until cooked through. Cook the
chorizo in a medium sauti pan over medium-high heat
until browned. Remove the chorizo to a plate lined
with paper towels. Heat 2 tablespoons of the olive oil
in a large sauti pan or paella pan until almost smoking.
Season the shrimp with salt and pepper and sauti for 1

4 baby squid, cleaned
Saffron Rice (above recipe)

2 cups chicken stock, or clam stock
1 cup fresh peas

24 mussels, debearded and scrubbed
24 littleneck clams, scrubbed
4 tablespoons lemon aioli

Season the squid with salt and pepper to taste and
add to the pan. Continue cooking an additional 2 to 3
minutes until just cooked though. Add the rice, stock,
peas, tomatoes, chicken, lobsters and chorizo and stir
to combine. Add the mussels and clams, cover the pot
and continue cooking until the clams and mussels
open. Fold in the parsley and lemon aioli and mix until
combined, season with salt and pepper to taste. Serve
immediately.