Paella
Valenciana
By Chef Edward Pizzuti,
Cafe Giostra, Brando's, Petaluma, CA
Made
with:
Lundberg Family Farms Arborio Short
Grain Rice
Serves
4
For the Paella Rice Ingredients:
1 lb. Arborio Short Grain Rice
1 qt. Seasoned Chicken Stock
1 Small Yellow Onion (chopped into pieces)
2 tbls. Extra Virgin Olive Oil
1 tbls. Butter
For the Paella Valenciana Ingredients:
1 qt. Chicken Stock
1 Yellow Onion (julienned)
1 Red Pepper (julienned)
1 Green Pepper (julienned)
4 oz. Mushrooms (optional)
1 tbls. Garlic (chopped)
1 tspn. Saffron Threads
1 oz. Extra Virgin Olive Oil
2 Links Bilboa (semi-cured Spanish Chorizo) (cut into
1/8 diagonal cut slices)
12 Fresh Mussels (in shell)
12 Manila or Cherrystone Clams (in shell)
12 - 15 Large Prawns (approx.1 lb)
8 - 12 Fresh Sea Scallops
8 oz. Salmon Fillet (cut in 1" cubes)
2 - 6 oz. Lobster Tails (split)
4 oz. Fresh Peas (or shelled frozen)
1 lg Tomato (skinned, seeded and chopped in cubes)
1 tbls. Smoked Spanish Paprika (optional)
1 tspn. Salt
1 tspn. Pepper
Procedure
For the Paella Rice:
On medium heat, place olive oil and butter in stock pot
and heat until butter melts. Add onions and simmer until
onions are soft. Add rice and chicken stock. Cook covered
until rice is ? ways cooked. Remove from heat and add
to paella as directed.
For
the Paella Valeniciana:
On medium heat, place olive oil in a 14 diameter Paella
pan until oil is hot. Place julienne red and green bell
peppers with julienne yellow onions in the paella pan
and cook for 3 minutes. Add sliced chorizo, mushrooms,
and garlic and continue to cook for 3 to 4 minutes. Add
peas and chopped tomatoes. Add rice to pan and toss all
ingredients in pan along with rice. Place mussels &
clams around the outer part of the Paella alternating
one mussel then one clam and continue pattern (opening
part of clams & mussels must face up). Do not stir
any longer. Add lobster, scallops, prawns and salmon.
Season with salt, pepper and smoked paprika. Cover and
let simmer for 5 to 8 minutes or until liquid is absorbed
by rice and the seafood is cooked. Note: be careful not
to overcook the seafood.
Assembly:
Serve the Paella by placing in center of table with lemon
wedges on the rim of the bowl along with a large spoon
for self service.
Chef
Recipes:
Abalone
D' Ore
Boquerones
or Marinated Fresh Anchovies
Cracked
Dungeness Crab
Fresh
Sardines ( or Anchovies)
Jumbo
Fresh Water Spot Prawns (whole)
Lobster
Diablo
Mozzarella
D' Isufala
Mussels
in Saffron-Sherry Sauce
Paella
Codornices en Hoja de Parra
(Quails wrapped in grape leaves and pancetta)
Paella
Valenciana
Other
Related Links:
The
Abalone Farm
Memories
from Guglionesi
Edward
Pizzuti - Bio
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