|
IMPORTERS OF THE FINEST LA MANCHA SPANISH SAFFRON (AZAFRAN) THE PREFERRED PAELLA PAN MADE IN SPAIN IMPORTER OF AUTHENTIC SPANISH PAELLA PANS HOME PAGE 702 737 3925 EMAIL US CLICK HERE SPRING SPECIAL PAELLA PAN BURNER SET CLICK HERE PAELLA GIFT PACKS GIFTS FOR WEDDING, BIRTHDAYS
|
|
|
CHEF LUCAS GASCO ZARZUELA RESTAURANT, SAN FRANCISCO CALIFORNIA
LUCAS GASCO'S PAELLAYou can use all chicken broth, all fish broth or a combination. Gasco likes 4 parts chicken broth, 4 parts fish broth and 1 part shrimp broth (see note). You may omit any of the meats, fish or shellfish, or substitute one type for another. INGREDIENTS:Heat a 15-inch paella pan over high heat. When the pan is hot, add the peppers and saute for about 1 minute, then add 2 tablespoons olive oil. When the oil is hot, add the pork and chicken. Season with salt and pepper, add the thyme and bay leaves and saute until the meats change color, 3 to 4 minutes. Add the onion, 2 minced garlic cloves and the ham; saute for about 1 minute. Add the grated tomato and saute for about 2 minutes. Add a pinch of saffron threads and the rice. Stir to blend. Remove the bay leaves. Stir in the Romano beans. Add the hot broth all at once. From this point on, do not stir the rice. Adjust the heat so the mixture bubbles steadily but not vigorously. Turn the pan often so the rice cooks evenly. After about 3 minutes, add the artichoke wedges, arranging them neatly. While rice cooks, pound in a mortar another pinch of saffron threads, the remaining minced garlic clove, the parsley and a pinch of salt. When pounded to a paste, add remaining 1 tablespoon olive oil and 1/3 cup water. This is the majao, the final seasoning. After rice has simmered 13 or 14 minutes, scatter squid, white fish, shrimp, scallops and prawns over the surface. Arrange clams and mussels around perimeter of pan. Scatter roasted peppers on top. Drizzle the majao over top. Cook for 3 to 4 minutes. Most of the liquid should be absorbed. Transfer pan to floor of oven. Cook uncovered for 5 to 7 minutes, until shellfish is cooked and liquid has been absorbed, rotating pan once so rice cooks evenly. Remove from oven, cover with a towel. Let stand 5 minutes before serving. Garnish with lemon wedges. Serves 6. Note: To make shrimp broth, saute 24 shrimp shells in olive oil with 1 sliced garlic clove and a pinch of salt until shells change color. Add 1/4 cup dry white wine and let evaporate. Add 1 cup water and bring to a boil. Puree in a blender, then strain. PER SERVING: 825 calories, 64 g protein, 86 g carbohydrate, 23 g fat (5 g saturated), 276 mg cholesterol, 466 mg sodium, 7 g fiber.
|
|
