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Paella a lo Monterey




Source of Recipe


Chef Rick


Recipe Introduction


*Serves 6-8-10-12*


List of Ingredients




7 c chicken or turkey stock
6 lemons for juice and wedges
olive oil
wine vinegar
coriander
crushed garlic
whole garlic toes
2½ lb chicken thighs and legs
1 - 2 lb raw medium shrimp, shelled and deveined
asparagus
1 - 2 doz baby artichokes
¼ lb pancetta (or bacon), diced
2 chorizos (or spicy sausage), sliced diagonally
Chimichurri sauce (see below)
saffron threads
1 c dry white wine
2 medium onions, chopped
3 bell peppers (red & yellow), chopped
2 ripe tomatoes, peeled, seeded, and chopped
4½ c superfine arborio rice (1¾ lb)
scallops, calamari (squid), mussels, clams as available

CHIMICHURRI SAUCE
garlic
parsley
Preparation: crush garlic together with parsley. Mortar and pestle work best.

Recipe



Prepare turkey or chicken broth. If you bought whole shrimp, throw in the heads and strain before using.
Marinate chicken pieces in crushed garlic, lemon juice, salt, pepper, coriander, and oil.
Pre-cook marinated chicken (can use microwave - will be browned later). Marinate shrimp in lemon juice, olive oil, vinegar, salt and pepper. Prepare and pre-cook asparagus and artichokes.* Save some nice artichoke leaves.
Prepare chimichurri sauce. Add white wine and saffron threads to chimichurri in a small bowl. Set aside.
In paella pan, sauté pancetta in a little olive oil until fat is rendered and bits are nearly brown. Add more oil if needed and add chorizo and cook. Remove and reserve.
Sauté garlic toes. Remove and discard.
Sauté shrimp until bright pink. Remove and reserve.
Sauté chicken until golden brown. Remove and reserve.
Add onions, bell peppers, and tomatoes. Season with salt and pepper and sauté. Remove with a spoon, including all released liquids, and reserve. Add rice and sauté until pearl-like.
Add saffron-flavored wine-soaked chimichurri and and stir to combine. Season with salt and pepper.
Spread rice in a level layer and add enough broth to cover (pan must be level). You should have more than a cup of broth left over to add later when needed.
Spread reserved onion/pepper/tomato mixture over top of rice. This layer will help rice to cook uniformly.
Return pancetta, chorizo, and chicken to pan. Cover with aluminum foil and simmer for 15 minutes. Don't stir!
Add shrimp, seafood, artichokes, and asparagus. Cook, uncovered, for 5 to 10 minutes. As rice absorbs broth (no visible liquid), add more broth. The rice should be moist but not soupy. Use a spoon to remove a few grains to test al dente as the rice cooks.
Reduce heat until ready to serve.
Use lemon wedges and artichoke leaves to garnish the pan in a pavilion fashion. Serve from the pan.
* Asparagus spears are sliced on the bias. Artichokes: remove outer leaves until yellow inner leaves are exposed. Cut off top third and bottom stem. What's left is entirely edible. Slice in half lengthwise. Now steam for 20-30 minutes. Add asparagus for the last 10 minutes. Don't overcook asparagus. When done, stop cooking with ice water. You can cook the asparagus and artichokes separately, but this is more efficient.