Paella
Codornices en Hoja de Parra
(Quails wrapped in Grape Leaves & Pancetta)
By Chef Edward Pizzuti, Cafe Giostra, Brando's, Petaluma,
CA
Made
with:
Lundberg Family Farms Wild Rice
Blend
Ingredients:
1 pkg Wild Rice Blend
2 oz. Olive Oil
1/2 Small Yellow Onion (chopped, diced)
4 oz. Oyster Mushrooms
I tbls. Garlic (minced)
1 Ripe Tomato (diced)
I tspn. Fresh Thyme
32 oz. Chicken Stock
8 oz. Chicken Stock
4 Quails (boned)
8 grape leaves
8 Slices Pancetta or Lean Bacon
2 oz. Aged Balsamic Vinegar
1 lb. Choriza or Bilba
1 lb. Fresh Peas
6 Bell Peppers (diced)
Prepare
the Rice:
Sauté onions in olive oil, add the rinsed, but
uncooked Lundberg Family Farms Wild Rice Blend to the
sauté, toss it, add the chicken stock until it
covers the rice, (takes about a quart of chicken stock).
Bring to a boil, lower the heat, and let the rice absorb
the stock. Add up to another cup of stock as needed. By
the time it absorbs all of it, it will be cooked. Let
simmer, and then taste it. If not right, add more stock,
until it has an al dente, or slightly undercooked texture.
Set aside.
Prepare
the Quail:
Take a boned quail. Wash and pat dry. Salt and pepper
inside and out. Take the preserved grape leaves, the ones
the Greeks use a lot, and wrap each half of the quail
with two leaves. Then, you put two pancetta strips, or
lean bacon, uncooked, and that leaves the leaves in place.
Sauté the whole thing together. Cook all the way
through. Use a little white wine to deglaze. Finish in
the oven, or the pan, but cook all the way through they
kind of puff up. Now assemble.
Prepare
The Paella:
Take a 14 inch paella pan, perfect for a service of four.
Now infuse the rice with olive oil, more onions, oyster
mushrooms, and a TBSP of fresh, minced garlic. Put cooked
rice into the paella, toss it. Add Choriza (optional),
or Bilboa (a type of spanish choriza, semi aged). Cut
up in strips, add in same time more onions, optional.
Toss it. Add chicken stock, for moisture. Bind the whole
thing; place 4 quails on top of rice. Cover it, finish
off in oven, approximately ten minutes at 475 degrees
fahrenheit, or cook it stove top with a medium heat, 8
-10 minutes, until all liquid is evaporated.
Put
in center of table and self serve.
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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