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Chef Paul Paella

June 17, 2014

 

Chef Paul Paella
 

 

Preparation:

 

Chef Paul Paella
Serves 10
8 oz. Bacon, sliced into 2’’ pieces
2 T Olive oil
2 lbs Chicken thighs, boneless & skinless, cut into 1’’ chunks
½ ea. Yellow onion, diced
1 kilo Calaspara rice
3 qts Chicken stock
1 pinch Saffron
2 ea Roasted red pepper cut into 1’’ dice
1 lbs Light white fish (cod, grouper, snapper, or any butterfish family)
1 lb Littleneck clams
2 lbs Mussels
1 lb Shrimp (you can use head on prawns or peeled and de-veined shrimp)
1 C Pea, frozen
1/4C White wine
To Taste Thyme
To Taste Salt & Pepper

1. In a separate pot, add the chicken stock and the saffron together. Apply medium heat and bring to a simmer and hold at a simmer. You are blooming the saffron and extracting the flavors from the saffron threads into the chicken stock.

2. Line the edge of the paella pan with your strips of bacon (you can substitute a Dutch oven if you don’t have a paella pan) Apply medium high heat and the bacon will start rendering some of its fat. Now add the olive oil and spread the oil over the pan evenly and let hear until the pan becomes very hot. Next season the chicken thighs with salt and pepper and then add the chicken thighs to the pan and brown them. When you see the bacon starting to brown fold the bacon into the chicken thighs and brown on all sides.

3. Add the chorizo and cook until the chorizo is taking on some color. Next ass your onion and cook for another two minutes.

4. Add the Calaspara rice and lightly toast; this should only take two or three minutes. Next carefully add the hot chicken stock to the ingredients in the paella pan. (caution this will create steam so take your time you don’t have to rush) after the chicken stock has been added lightly stir once and then add roasted peppers, thyme, and adjust the seasonings with salt and pepper if necessary and let cook on medium high heat.

5. The rice will start absorbing the liquid and it should take approximately 20 minutes for the rice to fully cook. After the rice has been cooking for about 10 minutes add the fish to the paella. Lightly push the fish into the cooking paella.

6. After you have added the fish, add the clams & white wine to a separate pot with a lid. Steam the clams until they start to open, this should take about 5 to 7 minutes then add the mussels to the clams and steam until the clams and mussels have opened.

7. When the paella is almost done add the raw shrimp to the top of the paella. Then fold the shrimp into the rice so the rice covers the shrimp into the rice so the rice covers the shrimp and the residual heat in the rice will cook the shrimp (this will prevent overcooking the shrimp). Lastly, drain the clams and mussels and pour over the top of the paella, add the peas, and squeeze the juice from a lemon over the paella. Now your paella is ready to serve.


 

 

Credit: Chef Paul

Cape Coral, FL

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