We’re in the full swing of the holidays! Thanksgiving dinner is under our belt and Noche Buena and Christmas morning is in our sights. The tree is up, the lights are twinkling, the garland is strewn, and we’re headed back into the kitchen to cook up dish after dish of delicious classics. To keep us inspired, we’re putting a TLK twist on the classic song 12 Days of Christmas. You know the one with 12 drummers drumming, 11 pipers piping...all the way down to the partridge in the pear tree!
We’ve already covered 12 Tasty Tacos, shared our 11 Favorite Flans, made 10 Types of Tamales, toasted with 9 Christmas Cocktails, dug into 8 Enchiladas, and indulged with 7 Pasteles Dulces. Today, we're cooking for a crowd with 6 Pans of Paella! Friends can pick up the Spanish wine, you'll be in the kitchen, cooking (and singing!) along.
Chef José Andrés proves, in this elevated paella recipe, that cooking with ingredients like lobster and mushrooms doesn't have to break the bank. By using the lobster head to make a flavorful stock for cooking the rice and adding bits of the lobster meat and flavorful chanterelle mushrooms, a little bit goes a long way toward creating a big, boldly flavored paella dinner.
If you're keeping it light but festive, chef Jesús Núñez's amazing all-seafood paella is the answer to your holiday wish. In this recipe, Núñez shares his version of the classic Paella de Marisco, filled with swordfish, shrimp, clams, mussels, squid, and cuttlefish, and boosted in flavor by a concentrated sofrito.