cruise & cuisine


CHEF KELLY’S SPANISH PAELLA


INGREDIENTS 5 threads of saffron 1 tsp pimentón ½ cup Spanish olive oil 8 oz Spanish chorizo, diced 3 lobster tails, split lengthwise 6 chicken thighs, bone-in and skin-on


½ lb pork loin, cut into ¾-in cubes 1 small onion, finely diced 2 bay leaves 1 red bell pepper, diced 4 cloves garlic, minced ⅓ cup white wine 4 Roma tomatoes, diced (with seeds and skin) 4 piquillo peppers, diced 1 cup bomba or Calasparra rice ½ cup clam juice, ½ cup lobster stock, ½ cup chicken stock, combined


12 scallops 12 large shrimp, shelled and deveined 12 mussels 1 cup fresh peas, blanched 12 lemon wedges


METHOD 1


to room temperature. 2


Allow all meat and seafood to come Crush the saffron in a bowl. Add


3 tbsp warm water, then the pimentón. Heat the olive oil in a 14-in. paella


Whisk and allow to infuse for 1 hr. 3


pan over a medium heat. Add the chorizo, render the fat, then remove and reserve. Increase the heat to medium-high and sear the lobster for 2 mins, flesh side down, then remove. Sear the chicken, skin-side down until crispy, then remove. Sear the pork


cubes until caramelized, then remove. 4


Turn the heat to medium to make


the sofrito (fried vegetables). Add the onions and bay leaves, and saute until the onions are soft. Add the peppers, then the garlic, followed by the wine. Allow the alcohol to evaporate, then add the tomatoes. Transfer the mixture to a bowl, add the piquillo peppers and saffron-pimentón water, then stir and remove the bay leaves.


5 Spread the sofrito and chorizo in


the pan, then fold in the rice. Nestle the chicken and pork within the mixture and add enough of the clam, lobster and chicken stock mixture to


cover the rice. 6


Bring to the boil for 1 min. Turn the heat to medium and simmer for 10


mins. Add stock if needed but don’t stir. 7


Remove from the heat and arrange the lobster (flesh-side down), scallops,


shrimp and mussels in the pan. Add more stock if needed and place back


on the heat for 7 mins. 8


To create the socarrat (crusty


bottom), increase the heat and continue cooking for 1-2 mins to caramelize the rice on the bottom of


the paella pan. 9


Remove from the heat and


sprinkle with the peas. Serve with the lemon wedges.


fall 2026 • 87


images: RSCC; Deborah Jones Studio; Melanie Benz; get ty


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