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Chicken
Paella
By Executive Chef Josh
Silvers,
Syrah Restaurant, Santa Rosa, CA
Made
with:
Petaluma Fresh, Organic, Poultry Chicken
Serves
2
Ingredients:
1/2 Chicken
5 Shrimp (peeled and deveined)
6 Manilla Clams (scrubbed)
6 Mussels (scrubbed)
3 oz. of Chorizo
1/4 cup Carrots
1/4 cup Onion (chopped)
1/4 cup Celery (chopped)
1/4 cup Red Pepper (chopped)
1 tspn. Garlic (chopped)
1/2 cup of White Wine
big pinch of Saffron
TT Salt and Pepper
1 cup Arborio Rice
2 cups of Chicken Broth
Cooking
Method:
1. Use half
a chicken, used 5 shrimp peeled and deveined, 6 clams
maniila scrubbed, 6 mussles, 3 ounces of chorizo, remove
that from skin, cut into chunks, classic safrrotte is
quarter cup carrots, 1/4 cup onion and quarter cup celery,
quarter cup red pepper, teasponn of chopped garlic, half
cup whilte wine, big pinch of saffron, salt and pepper,
one cup of aroborio rice, 2 cups of rich chicken stock.
2. Brown
the chicken, and chorizo in olive oil, (3 tbls.),brown
the veggies. Remove the chicken, add the veggies, and
add the garlic and just sweat them. Add the saffron, add
the arborio rice (uncooked) and sautee the rice and until
it is coated. Then add the chicken stock, bring to a boil
and simmer. Add the chicken back in, and then it is 15
minutes before its done. Add the prawns, mussels,and clams,
but sear the scallops first, then add . When the rice
is done, its done!
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