Chicken Paella
By Executive Chef Josh Silvers,
Syrah Restaurant, Santa Rosa, CA

Made with:
Petaluma Fresh, Organic, Poultry Chicken

Serves 2

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!


Other Great Related Links:
The Styling of California Cheese

Living in the Details

The Secret's in the Rice

Petaluma Poultry

Executive Chef Josh Silvers Bio











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