August- Spanish Seafood Valenciana Paella
Yields 6 Servings
Ingredients
2 oz. canola oil, divided
2 ea. chicken thighs, B/S, Large dice
2 cup onion, yellow, diced, divided
1 cup peas, frozen
1 oz. garlic, minced
1 cup white wine
2 cup seafood stock
1 Tbsp. Saffron, dissolved in 1 cup warm water
8 oz. Chorizo, sliced into coins
1 cup green bell pepper, medium dice
3 cup Arborio rice
1 oz. salt
1 Tbsp. black pepper, café
12 ea. shrimp, 16/20, P&D, T/O
12 ea. PEI mussels
12 ea. clams, littleneck
1/4 cup roma tomatoes, medium dice, for garnish
1/2 cup green onion, sliced, for garnish
16 oz. calamari, rings and tentacales
Preparation Instructions
- In a large stock pot over high heat add 2 tablespoons oil. Add chicken thighs and brown on both sides. Remove chicken to plate. Add to pot 1 cup of onions and garlic and cook for 5 to 7 minutes. Deglaze with white wine and reduce by half. Next add the seafood stock, saffron and 2 quarts of water and let simmer for two hours or until reduced by half. When the stock is finished simmering, strain and hold stock on low heat.
- In a large paella pan add the remaining oil, chorizo, green bell pepper and the remaining onion, cook until the onions are translucent, but do not brown. Add rice, salt and pepper to pan and saute until all grains of rice are coated with oil of the pan. Form rice around the pan so it is level, then add 1 cup of broth at a time to the rice; do not stir the rice. When rice is al dente, add the chicken thighs, shrimp, mussels, clams and calamari. Bury the seafood items in the rice so they will cook.
- Add a final cup of broth, peas and cover entire pan tightly with another pan or lid. Let sit off heat for 10-15 minutes or until seafood is cooked. Garnish with diced tomatoes and green onion. Serve immediately
