Recipe courtesy of Jacques Torres
Paella
- Level: Intermediate
- Yield: 6 servings
- Total: 2 hr 35 min
- Prep: 35 min
- Cook: 2 hr
Ingredients
Olive oil, for sauteing
1 onion, finely chopped
1 tomato, skinned and seeded
30 mussels, scrubbed and debearded
12 clams, scrubbed
White wine, to cover
1/2 chicken, chopped into small pieces
6 medium squid, chopped into small pieces
2 bell peppers, chopped into small pieces
Fish stock
Salt and freshly ground black pepper
3 to 4 strands saffron
1 pound medium shrimp, shelled and deveined
Directions
- Sweat the onion with in a thin layer of olive oil on low heat for 1 1/2 hours. Add the tomato and simmer for 1 more hour. Let cool and strain. Set aside the onion/tomato mixture.
- Open 30 mussels and 12 clams by covering them with white wine. Reserve the wine and juice.
- Reserve the olive oil to saute more ingredients. Saute the chicken in olive oil for about 8 minutes. Set aside.
- Saute the squid for 5 minutes in olive oil. Set aside.
- Saute the peppers for 5 minutes. Set aside.
- Add enough water to the reserved mussel and clam juice so it equals 5 1/2 cups. Flavor the fish stock with salt, pepper, and saffron.
- Bring to a boil; add 2 cups of rice. Add the Sauteed chicken, squid, peppers, and the onions/tomato mixture.
- Bring to a strong boil for 4 minutes. Reduce the heat and add the mussels, clams, and shrimp. Boil moderately for about 10 to 12 minutes. Let sit for about 7 minutes. Then serve.