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The absolute queen of all dishes, and the most impressive, is this paella. You want to impress someone, this is the way. I’ve eaten a lot of paella’s around the world, including many in Spain, its country of origin, but most are a homogenous mess of ingredients without individual distinction. This is not a fast dish, so set aside two or three hours. I like to taste each flavor, and with this method, you do. Serves eight.

2 Cups arbario rice

6 Chicken thighs, skin on

2 Chicken legs, skin on

4 12 oz cans chicken broth (or 6 cups water with 12 bullion cubes)

1/4 Oz saffron (a nice addition, but not absolutely necessary)

8 Nice sections of king crab in shell

24 Mussels

24 Clams

8 Medium shrimp, shell on

8 Sea scallops (1 to 2 oz each)

1 Small can pimentos

1/2 Cup seedless black Spanish olives

1 Whole Dungeness crab

1 Soft mild chorizo sausage (about 8 oz)

3/4 Cube butter

1/4 Cup peanut or canola oil (or other good cooking oil)

Crab Boil: (use packaged if you must)

1 Tsp salt

1/2 Tsp ground pepper

1 Tsp ground basil

1 Tsp ground oregano

1/2 Tsp ground cumin

3 Bay leaves

2 Large lemons, juiced.

Preheat the oven to 350 degrees. In a 12″ to 15″ paella pan (or oven proof frying pan) break up the chirizo over medium heat, add 1/2 cube butter and rice and cook for 3 or 4 minutes, then add 2 cans (or three cups) of bullion. In another frying pan, add the oil and brown the chicken, remove and drain. When the rice boils reduce the heat to low and cook until the water is almost gone, stirring occasionally then add the other two cups and the saffron (if you use it). The object here is to cook the rice until just al dente (resistent to the tooth). When it’s where you want it, add the pimentos and olives and stir in. Arrange the chicken on top the rice (as pictured in process),

and place in the oven on the middle rack. Heat a stock pot with at least two quarts of water and add the crab boil ingredients. Ten minutes before the chicken is to come out, add the crab (king and Dungeness) to the crab boil, remove crab and set aside when you take the chicken and rice out of the oven. Drop the shellfish and shrimp in the crab boil and cook just until the shells open. Remove and assemble crab, shrimp, and shellfish on top the chicken and rice, and crown with the Dungeness. Serve and enjoy the raves.