Paella
Yields 2 paella pans (2 quarts total)
INGREDIENTS
1 1/2 qt chicken stock
1/2 tsp saffron
as needed salt
10 oz chicken breast, small dice
6 oz spanish chorizo, small dice
3 fl oz EVOO
3 oz red bell pepper, medium dice
3 oz green bell pepper, medium dice
3 oz carrots, blanched, medium dice
2 oz onion, medium dice
1 tbsp garlic, minced
2 cup calrose rice
8 ea mussels
4 ea shrimp, peeled & deveined, tail intact
3 oz green peas
2 ea lemons
3 tbsp parsley
Directions
This dish makes two pans. Divide all ingredients and prepare both pans simultaneously.
In a saucepan, infuse saffron w/ chicken stock until reduced to 3 1/2 cups EXACTLY. Season with salt.
Sauté with chicken and chorizo in olive oil in a paella pan.
Add peppers, onions, carrots, and garlic; sauté for about 3 minutes.
Add the rice and toast, stirring frequently: about 1 minute. Pour in the stock and bring to a boil.
Reduce to a simmer and stir. Do not stir after this point. Cook for about 10 minutes.
Taste the rice to ensure it is just about cooked through. (see chef before moving on to next step)
Soccarat should have formed on the bottom of the pan. It should be brown, not burnt.
Arrange mussels, shrimp, and peas over rice and continue to cook for 5 additional minutes.
Remove from heat. Add the juice from one squeezed lemon, cover pan, and let rest for 5 minutes.
Serve paella in the paella pan with lemon wedges cut from remaining lemon.
