Recipe courtesy of Gabriele Bertaccini
Recipe courtesy of Gabriele Bertaccini
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Paella with Chicken, Chorizo, Merguez Sausage and Clams with Roasted Garlic, Saffron and Lemon Aïoli
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- Level: Intermediate
- Total: 1 hr 30 min
- Active: 1 hr 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1138
- Total Fat
- 65 g
- Saturated Fat
- 13 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 49 g
- Cholesterol
- 189 mg
- Sodium
- 1718 mg
Paella is one of the most famous rice dishes in the entire world. It was born in Spain and the rice is infused with saffron, the spice that gives the rice floral notes and also its distinct yellow color. My version is fully loaded with land and sea protein: Here I used chicken, chorizo, lamb sausage and clams. The best aspect of this dish is that everything is cooked in one pan, with different ingredients added in an order based on cooking times. The process of making paella is the same regardless of the proteins that you use. Once you’ve mastered the technique, I invite you to explore and create your own version since it’s surprisingly straightforward. I served this with a roasted garlic, saffron and lemon aïoli which is absolutely delicious not only on paella but also for dipping french fries.
- Level: Intermediate
- Total: 1 hr 30 min
- Active: 1 hr 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1138
- Total Fat
- 65 g
- Saturated Fat
- 13 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 49 g
- Cholesterol
- 189 mg
- Sodium
- 1718 mg
Ingredients
Paella:
Aïoli:
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Directions
Special equipment:
a 17-inch paella pan- For the paella: Place the chicken stock and saffron in a saucepan and turn the heat on low to gently heat through.
- Add the parsley leaves, almonds and garlic to a food processor and blend to a paste. Set aside until ready to use.
- Add a drizzle of olive oil and the chorizo to a cold 17-inch paella pan and place over medium heat. Cook until the red oil starts to release and the meat is cooked through, 3 to 5 minutes. Remove from the pan with a slotted spoon and set aside, reserving the oil in the pan.
- Increase the heat to medium-high and add the merguez. Cook until lightly browned, about 3 minutes. Remove from the pan with a slotted spoon and set aside.
- Sprinkle the chicken thighs with salt, then place in the same pan and sear, turning halfway through, until browned on both sides, about 4 minutes. (The chicken does not need to be cooked through, as it will finish cooking later.) Remove the chicken with a slotted spoon and set aside.
- Add another drizzle of olive oil along with the bell peppers and lower the heat to medium. Sauté until softened, 3 to 4 minutes, then add the onion and leeks and cook gently until soft but not brown, another 3 to 4 minutes. Add the parsley-almond paste to the pan and stir through. Add the tomatoes and cook for another 5 minutes until everything is soft and melded together. Turn the heat to high and add the wine; allow the alcohol to cook off for 1 minute, then add the cooked chorizo, merguez and chicken thighs back to the pan and allow to cook for 3 minutes. Lower the heat to medium and add the rice and paprika. Stir to completely coat the rice. Add the warmed chicken stock to the pan and carefully stir through. Cook for 10 minutes, stirring every few minutes. Nestle the clams into the rice, hinge-side down. Cover the pan loosely with foil and allow to steam until the clams slowly start to open, about 5 minutes.
- For the aïoli: Meanwhile, preheat the oven to 350 degrees F.
- Place the garlic on a foil-lined sheet tray and drizzle with 1/4 cup olive oil. Fold up the foil around the garlic, sealing to make a small packet. Bake until the garlic cloves are soft and lightly brown, 20 to 25 minutes. Allow to cool.
- Meanwhile, add the lemon juice and zest to a bowl with the saffron. Let the saffron sit for 10 to 15 minutes. The lemon juice will turn a lovely vibrant yellow.
- Squeeze the roasted garlic from the bulb into a small food processor. Add the egg yolks with the saffron infused lemon juice, salt and pepper. Blend until smooth. With the blender running, slowly add the remaining 1/2 cup olive oil. The mixture will become thick. Adjust the seasoning if you desire and refrigerate while you finish the paella.
- Garnish the paella with the sliced olives and parsley and serve with the garlic aïoli.
