© 2016 by Executive Chef Events, 1738 Funston Ave, San Francisco, CA 94122

  • Black Twitter Icon
  • Black Facebook Icon
  • Black Instagram Icon
  • Black LinkedIn Icon
  • Black Yelp Icon
  • Black Pinterest Icon

#ExecutiveChefEvents 

Please reload

Recent Posts

Cooking Creatively - Roasted Vegetable with Caraway & Cumin Paneer

March 29, 2017

1/1
Please reload

Featured Posts

Eat This Now - Paella Mixta

We've recently added a spectacular upgrade to our popular Spanish cooking class - Paella! It's one of the most iconic dishes of Spanish cuisine, we'd be delighted to add it to your cooking class. In the meantime, to whet your appetite, here's our recipe. (Don't like shellfish - don't worry! We offer vegetarian and/or seafood-free versions, too. )

 

Want to book our Spanish Cooking Class and add Paella to the menu? Click here or call us at 1-800-975-6844.

 

Chicken and Seafood Paella (Paella Mixta)

Ingredients:
1 pound whole tomatoes
8 cups low-sodium chicken broth (use home made or the best broth you can find)
2.5 cups short or medium-grain rice (Paella rice preferred)
20 threads saffron
2 sprigs rosemary, leaves stripped from sprigs
2 teaspoons kosher salt
2 teaspoons smoked sweet paprika
2 tablespoons olive oil
3 pounds bone-in, skin-on, chicken thighs and legs
½ Pound Spanish Chorizo, sliced into ¼ inch rounds (do NOT use Mexican Chorizo)
(Optional) 20 mussels, cleaned, debearded, and dead mussels discarded, or
(Optional) 20 small to medium size clams
(Optional) 1 lb extra large raw shrimp (16-20 count), fresh or thawed
1/2 pound fresh green beans, tips removed and cut into ½ inch pieces
1 small onion, finely chopped
1 large red bell pepper, chopped into ½ inch pieces
1 small green bell pepper, chopped into ½ inch pieces
2 cloves garlic, finely minced
½ bunch flat leaf parsley leaves, finely chopped
2 lemons, each cut into 8 wedges

Instructions:
Prepare your mise-en-place for the ingredients as specified above. It is essential to have everything prepared before you begin cooking.

Halve the tomatoes and remove the seeds to a fine mesh strainer set over a small bowl to catch the juice. Then grate the seeded tomato halves on the large hole side of a box grater and discard the skins. Combine the reserved juice and grated tomato and set aside, throwing away the strained seeds.

Warm the broth in a kettle or 4-quart saucepan over high heat until it has almost reached a boil. Remove the broth from the heat and cover to keep warm.

Combine the rice, saffron, rosemary, and paprika in a medium bowl. (If you are using low-sodium broth for this recipe, add 1 teaspoon of kosher salt to the rice as well.)

On a sheet tray, season the chicken on all sides with 2 teaspoons of salt.

Over medium-high heat, saute the chorizo in a 15" paella pan (or a large frying pan) until brown and the fat has begun to render out, about 2-3 minutes. Remove the browned chorizo with a slotted spoon or tongs to a medium bowl, leaving the fat behind in the pan.

Add 1-2 tablespoons of olive oil to the pan depending on how much fat has rendered from the chorizo. Add the chicken and cook until golden brown on both sides, approximately 5 to 6 minutes per side. Move the chicken to the bowl you placed the cooked chorizo in.

Add the onions to the pan and cook until soft, about 2-3 minutes. Next, add the green beans, red bell pepper, green bell pepper to the pan and cook until they begin to soften and darken in color, about 2 minutes. Add the garlic to the pan and cook for an additional 30 seconds.

Add the tomatoes and their juice to the pan and cook until most of the liquid has dissipated and the tomatoes thicken and darken, about 3 - 4 minutes.

Add the rice mixture to the pan and cook, stirring constantly for 1 minute, being sure the rice becomes coated with the fat and vegetable mixture.

Evenly distribute the chorizo slices and chicken pieces, skin side up, on top of the rice.
Add 4 cups of the hot chicken broth and stir gently to distribute the rice evenly in the pan, making sure that all rice is completely submerged in liquid. From here on out, do not stir the paella. Cook for 8 to 9 minutes, rotating the pan over the fire occasionally to ensure even cooking.

When most of the liquid is absorbed and the rice first starts to appear dry, lay the shrimp on top of the rice around the chicken and mussels. If using mussels or clams, evenly add them to the paella, nestling them hinge-side down into the rice.

Add an additional 3 cups of hot broth to the paella pan. Continue to cook without stirring until the liquid is absorbed, another 8 to 9 minutes. The rice should be firm to the bite and the grains have a tiny white dot in the center. Add the remaining cup of broth as needed, until the rice is cooked through. Remove the pan from the heat and discard any mussels that have not opened.

Cover with a tea towel and rest for 5-15 minutes. Just before serving, sprinkle the parsley over the paella and arrange the lemon slices around the outer edge of the pan.

Share on Facebook
Share on Twitter
Please reload

Follow Us
Please reload

Search By Tags