Sunday, October 15, 2006

Everybody's cookin' for the weekend?

I posted back in September about how I like to go home from school on the weekends and cook.

Last weekend, I told my mom that I would really like some paella this weekend. She said that sounded good, and said we'd definatly eat delicious Spanish yum on Saturday. Little did I know that not only would I be eating it, but I'd also be cooking it myself. Here's a picture of the finished product:


Aborro rice, Shrimp, chicken, Chorizo, clams and spices come together in the Paella pan.

The plated product, garnished with lemon and roasted red peppers and served with a glass of Fat Bastard's Sauvignon Blanc.

Mom and I just sort of made the recipe up as we went, so here's the best I can remember:

You will need:

  • A quart or so of chicken stock (pre-made will do fine)
  • A pinch of saffron
  • 1/2 pound or so of chopped panchetta
  • 2 tspn olive oil
  • 16 ounces aborro rice
  • 1/2 cup frozen peas
  • 1 medium sized can of diced tomatoes
  • 1 large red onion, diced
  • 2 cloves garlic, diced
  • 1-2 links Chorizo cut into chunks
  • 1-2 lemons for garnish
  • 1 large roasted red pepper; sliced
  • 1-2 pounds of chicken cut into chunks (leave bones in)
  • Little-neck clams
  • Shrimp (frozen, peeled shrimp work best)

Put about 1-2 cups of stock in a small sauce pan. Add the saffron. Heat the remaining stock in a separate pan.

In paella pan, heat the olive oil. Fry chorizo; remove and save for later. Add the pancetta; cook until crispy. Remove the pancetta. Add the chicken to the skillet. Brown on all sides. Remove chicken and place on a baking sheet, then into a 375 degree oven.

Saute garlic and onions in the paella pan until soft and lightly browned. Add 1-1 1/2 cups white wine. Add aborro rice and allow to absorb wine. Add saffron-infused stock to aborro rice. Allow rice to absorb stock. Add plain stock to rice about 1/2-1 cup at a time until rice is soft.

Once soft, add peas and tomatoes. Add clams. Allow to heat for 4-5 minutes. Add shrimp. Cook until clams are open and shrimp turn orange. Add chicken. Garnish with lemons and sliced red peppers. Serve with white wine.

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1 Comments:

At 8:31 AM, Blogger theedithr said...

"I love your kitchen!"

I try to refrain from saying that everytime I come over, but it's true.

That looks yummy.

Have a great week!

 

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