Classic Paella and Cioppino
|Chorizo sausage/Chinese sausage||1 Cup (16 tbs) (Traditional, Italian Spicy)|
|Cooked roasted chicken||1 , skin and bones removed, torn into large pieces (Whole)|
|Lobster stock/Shellfish / fish / chicken stock||6 Cup (96 tbs) (The Most Important Thing About The Stock Is That You Fortified It With Saffron And Herbs)|
|Precooked rice||3 Cup (48 tbs)|
|Little neck clams||6|
|Chili flakes||1 Teaspoon|
|Roasted garlic||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Olive oil||2 Teaspoon (Some Nice Variety)|
|White wine||1⁄2 Cup (8 tbs)|
|English peas||1 Cup (16 tbs)|
Start skillet hot over medium flame, add olive oil and sausage, allow sausage to crisp golden brown. Add all sliced onion and green garlic, let simmer untill tender about 5 min.
Add little neck clams (they take the longest). Add the rice, turn up the heat so that the rice starts to ‘sear’, or become crispy on the bottom.
Add the mussels and any desired cut up fish (halibut, cod etc).
Deglaze pan with white wine, add stock, move pan back and forth, there should be enough liquid so the rice is floating, but not swimming, sort of like the consistency of chicken pot pie.
Stir in a large spoon full of roasted garlic, roast in the oven for approximately 20 min. at 400 degrees.
Remove from oven, shell fish should all be open at this point, rearrange shell fish so all shells are pointed upward. Season and add raw shrimp, top with blanched peas, sliced tops of ramps.
If the paella seems a little dry, add a small amount of liquid and move pan back and forth.
Raise heat on oven and put on broil. Add paella back in oven on the bottom rack, shrimp should cook fast and should be a nice ‘crust’ on top.
Remove from oven, finish with sliced scallions and EVOO, serve with wooden spoon, enjoy!
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