12 ounces style chorizo spanish sliced in 1/ slices
3 tablespoons basil leaves fresh chopped
0.3 cup parsley leaves fresh coarsely chopped
3 cloves garlic thinly sliced
5 cloves garlic peeled thinly sliced
0.3 cup green onions thinly sliced
1 pound lump crab meat
3 pounds lobsters meat removed steamed
1 pound cultivated mussels scrubbed
6 tablespoons olive oil
1 large onion spanish finely chopped
1 tablespoon oregano leaves fresh finely chopped
4 plum tomatoes halved
2 bell peppers red
1 teaspoon pepper flakes red
8 servings salt and pepper black freshly ground
2 cups lobster stock
0.5 cup vodka
2 cups rice long-grain white
Equipment
food processor
bowl
frying pan
baking sheet
paper towels
oven
slotted spoon
dutch oven
Directions
Preheat oven to 375 degrees F.
Place the peppers, tomatoes and 5 garlic cloves on a baking sheet, drizzle with 3 tablespoons of the oil and season with salt and pepper. Roast until the peppers and tomatoes are slightly charred and the garlic is golden brown.
Transfer to a food processor with the chipotle puree and process until smooth; scrape into a bowl.
Heat a large saute pan over medium heat.
Add the chorizo and cook until golden brown on both sides.
Remove with a slotted spoon to a plate lined with paper towels.
Heat the remaining 3 tablespoons of oil in a Dutch oven over high heat.
Add the onion and cook until soft.
Add the sliced garlic and cook until lightly golden brown.
Add the red pepper flakes and cook for 20 seconds. Stir in the rice and cook for 2 minutes.
Add the vodka and cook until reduced.
Add the tomato/pepper puree and enough stock to cover, season with salt and bring to a boil.
Add the chorizo and oregano, cover and cook for 10 minutes. Lift the lid, add the mussels, cover again and cook until the mussels have opened, discarding any that do not, and the rice is al dente and all the liquid is absorbed.
Remove from the heat and let sit 5 minutes. Fluff with a fork and stir in the lobster meat and crabmeat, fresh basil, parsley and green onions.
