Provided by Michael Chiarello : Food Network
Categories main-dish
Time 11h30m
Yield 8 to 10 servings
Number Of Ingredients 27
Steps:
- 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 and dried sausage 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.
- 1 pinch saffron
- Preheat a large sauce pot over medium-high heat. Add ham hocks and olive oil. Allow to caramelize, both sides, for about 10 to 20 minutes. Add carrots, onions and celery, stir in thoroughly. Slice bulb of garlic in half. With wooden spoon, push mixture aside to create room at bottom of pot for caramelizing the garlic. Place each side of the garlic into pot, garlic side down. Leave to caramelize for about 10 minutes. Mix in paprika, tomato paste, tomato puree, chicken stock, bay leaves, and water. Allow to simmer for another 45 minutes.
- Skim off any fat that has formed and add saffron. Allow to simmer for another 30 minutes. Strain and refrigerate to cool.
- Yield: 10 to 12 cups
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Banche engeda
[email protected]I can't wait to try this recipe! It looks so delicious.
Sultan Baloch
[email protected]This paella is a must-try for any seafood lover. It's packed with flavor and the rice is cooked to perfection.
ale prem
[email protected]I would definitely recommend this recipe. It's a great way to impress your guests.
Ali Hassan cheema
[email protected]This paella is the best I've ever had! The flavors are incredible and the seafood is cooked to perfection.
Jazell Suggs
[email protected]I love this recipe! It's so easy to make and it's always delicious. I always get compliments when I serve it.
Tere Hernandez
[email protected]This was my first time making paella and it turned out great! I followed the recipe exactly and it was perfect.
Mubashhir Iqbal
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. The leftovers are even good the next day.
Airic Munoz
[email protected]I'm not a huge fan of seafood, but I really enjoyed this paella. The flavors were well-balanced and the rice was cooked perfectly.
connie ndlovu
[email protected]This paella is so easy to make and it's always a crowd-pleaser. I love that I can use whatever seafood I have on hand.
Scott Hardy
[email protected]I tried this recipe last night and it was delicious! I made a few changes, like using chicken thighs instead of breasts and adding some chorizo. It turned out great!
funland tv
[email protected]The paella was amazing! The rice was cooked to perfection and the seafood was fresh and flavorful. I would definitely recommend this recipe.
Verlin Daniels
[email protected]This paella was a huge hit with my family! It was easy to make and so flavorful. The chicken and shrimp were cooked perfectly, and the rice was fluffy and delicious. I will definitely be making this again.