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.

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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