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Paella
Paella
High roast environment (600 degrees)
Ingredients
4-5 cups low sodium chicken stock
2 cloves chopped garlic
1 teaspoon turmeric
1 teaspoon chili flakes
pinch saffron
2 teaspoons kosher salt
4 tablespoons unsalted butter, softened
4 tablespoons tomato paste
1/2 cup chopped parsley
2 tablespoons extra virgin olive oil
2 pounds boneless, skinless chicken thighs, cut into 1 inch chunks
3/4 pounds Spanish chorizo, ¾ inch dice
1 cup carrots, about 3 carrots, 1/2 inch dice
1 1/2 cups onions, about 1 onion, 1/2 inch dice
1 cup white wine
3 1/2 cups paella rice or a short grain like Arborio
2 pounds clams, scrubbed
2 pounds mussels, rinsed and debearded
2 pounds shrimp, 16-20, shelled and deveined, reserve shells for stock, see note
2 cups chopped roma tomatoes, 1 cup good quality diced and drained canned tomatoes can be substituted
2 cups frozen petite peas, thawed
2 branches of rosemary, 12 inches each
Preparation
Make sure you have all of your ingredients ready before you start cooking (mise en place) The temperature of the oven will drop with such a large cooking vessel. So start it high and it will come down to 550 degree, which is where you’ll want to be for the remainder of cooking time.
Place 4 cups of the stock in a large sauce pan and add the shells from the shrimp. Cook for 15 minutes, strain and discard the shells. Return the stock to the sauce pan and add the garlic, turmeric, chili flakes, saffron and salt. The stock should taste over seasoned. Simmer stock while the paella is cooking. When ready to add the stock, pour into a 4 cup measure. If there is less than 4 cups add more stock to return the level to 4 cups.
Place the softened butter into a small bowl. Add the tomato paste and parsley and stir to combine. Set aside.
NOTES:
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