I had a few friends over to thank them helping us move. It was time to make paella! I’ve been wanting to make this dish since I saw it on Michael Chiarello’s show ages ago. The recipe is just huge, huge I tell you! It makes so much food. I cut down and it still made two big pots of food. Delicious, meat, vegetables and rice. Check out the full recipe at the link, I’ll just post what I made.
- 1/4 cup olive oil
- 6 mild Italian sausages, roughly chopped into 1-inch rounds
- 5 chicken breasts, seasoned to taste with paprika, salt and pepper on both sides, cut into 1 1/2-inch chunks
- 20 peeled, iced uncooked shrimp seasoned to taste with paprika, salt and pepper
- 2 carrots, finely minced
- 1 onion, finely chopped
- 2 celery stalks, finely minced
- 8 cloves garlic, minced
- 4 cups arborrio rice/risotto
- 2 cups white wine
- 1 box beef broth & 1 box chicken broth (8 cups total)
- Freshly ground black pepper
- Sea Salt
In a large paella pan over medium heat, add olive oil and then fresh sausage. Saute for about 5 to 8 minutes, or until sausage is well browned. Add chicken to pan and saute 5 to 8 minutes, or until chicken starts to brown. Add the shrimp and saute just until the shrimp begin to turn red and curl, about 2 to 3 minutes. Remove all meats from paella pan, using a slotted spoon, and place them on cookie tray to cool.
In the now empty paella pan, sweat the carrots, onions, and celery for about 15 minutes. Add garlic and saute with vegetables for another 2 minutes. Add the risotto rice, stir and saute until the grains are a pearly white. Add white wine, and allow to cook down until almost completely gone. Then begin to add broth, about 2 ladles at a time, every 7 to 8 minutes unti1 35 to 40 minutes have passed, or until broth is fully incorporated into rice and vegetables and rice is tender but al dente.
Stir meat and seafood back in before serving.
Notes: I added some saffron at the end. It was delicious food, just way way too much!
Servings: 8 and a big container of leftovers. BIG.