Seafood Paella

Baan Appetit

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Today’s recipe comes from Steven Cotter, Sabor Latin Bar and Grille in Wichita.

Prep Time:  15min
Cook Time: 10min
Total Time: 25min
Yield: 2 servings

Preparation of Paella takes place in two stages.  First, cook the Latin Rice.  Second, cook the Paella itself.

Latin Rice
1 ¼ Cup parboiled long grain rice
1 ¼ Cup chicken stock (mix 1tbs chicken base w/ 1 ¼ cup hot water)
2 Tbs onion, small diced
2 Tbs red bell pepper, small diced
2 Tbs celery, small diced
¼ Cup frozen corn kernels
¼ Tsp garlic minced
1 Tsptumeric
1 Tbs blended oil
Salt and Pepper to taste

Procedure:

  1. Sauté onions, peppers, and celery with blended oil for approximately 2 minutes or until cooked half way through.
  2. Add garlic and cook until the garlic has lightly browned.
  3. Stir inthe rice and corn while continually cooking for 20 sec.
  4. Add hot chicken stock and turmeric,slowly bringing the stock up to a boil.
  5. Once the rice has absorbed all liquid in the pan, turn the flame off.
  6. Tightly cover the pan with plastic wrap, and let the rice rest for 15-20min. Afterward, uncover to let the ingredients cool.

Paella
2 Cups Latin Rice(see above)
3 oz calamari (tubes and tenticles)
3 oz small shrimp (peeled and deveined)
5 mussels (Prince Edward Island blue lip)
3 oz Andouille sausagelink (sliced in half, lengthwise about 2.5 inch)
½ Cup broccoli (fresh or frozen)
½ Cupjulienne  yellow onion
½ Cup julienne red bell pepper
2 Tbs frozen peas
½ lemon, squeezed
1 Tbs cilantro
7oz lobster stock or chicken stock (make stock by using that particular base)
1 ½ Tbsblended oil
2 oz white wine
1 chicken leg (Needs to be cooked in advance)
Salt and Pepper

Procedure:

  1. Bring sauté pan to high heat.
  2. Sauté peppers, onions, and broccoli for 30 seconds.
  3. Add all seafood to the pan, and sauté for a minute.
  4. Deglaze with white wine. (Adding wine to the pan removes cooked on residue from the pan.)
  5. Start grilling andouille. (Andouille is a cooked product, you just need to heat up and add grill marks)
  6. Add two cups of latin rice and 7oz of lobster or chicken stock.
  7. Stir ingredients together while adding a pinch of salt and pepper, then squeeze half a lemon over the pan.
  8. Let the pan simmer until everything is thoroughly cooked and little broth remains.
  9. Add the sausage and chickento the pan.
  10. Finish with fresh peas and cilantro.

Related Link:
Sabor Latin Bar and Grille

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