Paella Mixta
"Learn to make our mixed paella over a grill...."
INGREDIENTS
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For the Allioli:
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1 large egg yolk
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1 garlic clove, pounded into a paste
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1 teaspoon lemon juice
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Salt, to taste
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For the Paella:
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6 bone-in, skin-on chicken thighs
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Salt, to taste
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6 whole jumbo shrimp (with heads and tails)
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1 medium Spanish onion, finely diced
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3 garlic cloves, minced
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3 medium tomatoes, grated using a box grater
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Salt, to taste
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6 cups low-sodium chicken stock, preferably homemade
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1 pound mussels, scrubbed and debearded
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½ pound littleneck clams, scrubbed
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For serving:
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2 tablespoons finely chopped flat-leaf parsley
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2 lemons cut into wedges (optional)
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