WEEKDAYS 1e|12c|p

1986 Paella by Mario Batali

546 1986 Paella
Chicken, seafood, and chorizo are brought together in this classic from Mario's past!
skill level
Easy
time
60-120min
servings
12
cost
$$
Contributed by :
1986 Paella Recipe: Chicken, seafood, and chorizo are brought together in this classic from Mario's past!
share
ingredients
  • 6 small Chicken Drumsticks
  • Extra-Virgin Olive Oil
  • 1/2 pound Dried Chorizo (cut 1/2 " pieces)
  • 1 1/2 cups Bay Shrimp
  • 1 cup Calamari
  • 1 Spanish Onion (diced)
  • 1-2 teaspoons Saffron
  • 2 tablespoons Pimentón
  • 2 cups Short Grain Rice (rinsed)
  • 3 quarts Chicken Stock
  • 1/2 cup Peas
  • 1 pound Manila Clams (scrubbed)
  • 2 pounds Dungeness Crab (steamed)
  • Salt
  • Spicy Rouille
  • 1/2 cup Roasted Red Peppers
  • 2 Egg Yolks
  • 1 Lemon (zest & juice)
  • 2 Garlic Cloves
  • 1 teaspoon Pimentón
  • 1 teaspoon Saffron
  • Salt
  • Extra-Virgin Olive Oil
watch this recipe
×
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Preheat oven to 425°F.
  • 2
    6 small Chicken Drumsticks
    Extra-Virgin Olive Oil
    Salt
    Lightly coat the drumsticks with Oil and season with Salt. Place in a baking dish and cook for 25 minutes or until crispy and cooked through. Set aside.
  • 3
    Extra-Virgin Olive Oil
    1/2 pound Dried Chorizo (cut 1/2 " pieces)
    1 1/2 cups Bay Shrimp
    Place a large Paella Pan (18-22 inches) over medium-high heat with a few tablespoons of Oil. Add the Chorizo and cook until crispy and Oil has been flavored. Add the Shrimp and cook for 3-4 minutes or until cooked. Remove from pan and set aside.
  • 4
    1 Spanish Onion (diced)
    Salt
    1-2 teaspoons Saffron
    2 tablespoons Pimentón
    Add the Onion and cook until softened, about 3 minutes. Season with Salt. Cook for a few minutes then stir in the Saffron and Pimentón.
  • 5
    2 cups Short Grain Rice (rinsed)
    3 quarts Chicken Stock
    cooked Drumsticks 
    1 pound Manila Clams (scrubbed)
    cooked Shrimp
    1 cup Calamari
    2 pounds Dungeness Crab (steamed)
    Chorizo
    1/2 cup Peas
    Stir in the Rice and cook for 2 minutes to toast lightly. Add the Stock and bring to a boil, cooking for 5 minutes. Arrange the Drumsticks, Clams, Shrimp,  Crab and Chorizo in the pan and then sprinkle in the Peas. Cook for 15-20 minutes until the Rice is cooked but firm. Just before finished, add the Calamari and cook for 3 to 4 minutes.
  • 6
    Remove from heat and serve warm.
  • 7
    1/2 cup Roasted Red Peppers
    2 Egg Yolks
    1 Lemon (zest & juice)
    2 Garlic Cloves
    1 teaspoon Pimentón
    1 teaspoon Saffron
    Salt
    Extra-Virgin Olive Oil
    For Spicy Rouille: Combine the first 6 ingredients in a blender. Blend while slowly adding Olive Oil until mixture resembles a Mayonnaise. Season to taste.

    Helpful Tips:
    1. The Chorizo leaves its flavor the Oil that the Rice and Onions cook in.
    2. Pimentón is Smoked Paprika.
    3. Even though Saffron is expensive, you just use a little bit, so it lasts a longer time.
    4. You can use a cast iron skillet instead of a paella pan.
    5. Use short grain Rice. It makes a creamy, but still al dente texture.
    6. Once all your ingredients are in the paella pan, do not touch or stir it!
    7. For every cup of Rice, use 2 ½ cups of stock.
    8. Rouille - a spicy Saffron Mayonnaise
 
Comments

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

similar recipes