27

January

Spanish Paella

Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events

Spanish Paella

  • 1/2 cup olive oil
  • 8 mild Italian sausages, roughly chopped into 1-inch rounds
  • 1 pound chorizo, roughly chopped
  • 7 chicken thighs, seasoned to taste with paprika, salt and pepper on both sides, cut into 1 1/2-inch chunks
  • 20 peeled, large uncooked shrimp seasoned to taste with paprika, salt and pepper
  • 2 carrots, finely minced
  • 1 onion, finely chopped
  • 1 cup Piquante peppers, chopped
  • 2 celery stalks, finely minced
  • 2 cups canned tomatoes, crushed
  • 10 cloves garlic, minced
  • 6 cups Arborio rice/risotto
  • 3 cups white wine
  • Ham hock flavored broth, recipe follows
  • Freshly ground black pepper
  • Sea Salt

In a large pot over medium heat, add olive oil and then fresh sausage. Sauté for about 5 to 8 minutes, or until sausage is well browned. Add chicken and dried sausage to pot and saute 5 to 8 minutes, or until chicken starts to brown. Add the shrimp and sauté just until the shrimp begins to turn red and curl, about 2 to 3 minutes. Remove all meats from the pot, using a slotted spoon, and place them on cookie tray to cool.

In the now empty pot, sweat the carrots, onions, and celery for about 15 minutes. Add garlic, piquantes, canned tomatoes, and saute with vegetables for another 2 minutes. Add the risotto rice, stir and sauté until the grains are pearly white. Add white wine, and allow to cook down until almost completely gone. Then begin to add broth, about 2 ladles at a time, every 7 to 8 minutes until 35 to 40 minutes have passed, or until broth is fully incorporated into rice and vegetables and rice are tender al dente.

Stir meat and seafood back in before serving.

Ham Hock Flavored Broth:

  • 6 ham hocks
  • 2 roughly cut onions
  • 1 1/2 cups olive oil
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly cut
  • 1 bulb garlic
  • 2 tablespoons paprika
  • 2 tablespoons tomato paste
  • 2(8-ounce) cans tomato puree
  • 2(32-once) cartons chicken stock
  • 2 bay leaves
  • 4 cups water
  • 1 pinch saffron

Preheat a large sauce pot over medium-high heat. Add ham stocks and olive oil. Allow to caramelize, both sides, for about 10 to 20 minutes. Add carrots, onions, and celery, stir in thoroughly. slice bulb of garlic in half. With wooden spoon, push mixture aside to create room at bottom of pot for caramelizing the garlic. Place each side of the garlic into pot, garlic side down. Leave to caramelize for about 10 minutes. Mix paprika, tomato paste, tomato puree, chicken stock, bay leaves, and water. Allow to simmer for another 45 minutes.

Skim off any fat that has formed and add saffron. Allow to simmer for another 30 minutes. Strain and refrigerate to cool.

Serve Immediately and Enjoy!

Executive Chef Jamie McFadden | Cuisiniers Catered Cuisine & Events

5470 Lake Howell Road, Winter Park, FL

www.cuisinierscater.com

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