Mario Batali's Paella
Recipes » Main Dish » Fish and Shellfish
n/a
Yield: 6 Ready in 1 hours
Cuisine: SpanishMain Ingredient: Shell Fish
50% would make again (reviews)
favorite of 21
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Notes Mario Batali's Paella Preparation
Preheat an oven to 400?. Place the drumsticks on a baking sheet and season all over with salt and extra-virgin olive oil. Bake for 20 to 22 minutes and set aside.
In the meantime, heat a 14- to 18-inch paella pan over medium-high heat. Add the oil and heat until smoking. Add the shrimp and cook until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add the onion to the pan and cook until soft, about 8 minutes. Push the onions into the center of the pan and sprinkle 2 tablespoons of the salt around the edges of the pan.
Add the tomato puree, stirring it into the onions, and cook for 3 minutes. Add the remaining salt, the saffron, piment?n and cook, stirring, for 5 minutes. Add chicken stock, bring to a boil, and cook for 5 minutes. Add the rice and stir well to distribute it evenly. Add clams, drumsticks, arranging them nicely throughout the pan. Then add the peas and asparagus and bring the stock back to a boil, and cook, without stirring, for 10 minutes. Taste for salt and add it if needed, then cook, again without stirring, for 10 more minutes, or until the liquid is almost completely absorbed and the pan starts to make a crackling noise (don't worry, this is what you want).
Remove from the heat and let rest for 10 minutes before serving.
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Mario Batali's Paella Reviews
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I did not try this recipe as it is incorrect. First the amount of stock should be 4 cups not 4 QUARTS. This has been reported on many sites including the Oprah site by many people but the incorrect Recipe remains unchanged.
Second, the content is not traditional Paella, see Wikipedia for excellent history of Paella and proper ingredients. In the Oprah show they mention the 'La Matandeta' restaurant so as I live both in the US and Spain, last month I had the pleasure of assisting with preparation and cooking of a paella of chicken, rabbit and duck over a orange wood fire in the middle of rice paddy's in the Albufera nature reserve instructed by Rafael & Maria Dolores, the owners of La Mantandeta. Onion is not used in a real Valencian Paella, but garlic is a must. The chicken and other meats are not pre-cooked in an oven. In fact, the origin of the paella dish was to be able to cook a complete meal in a single dish just adding the various parts at the proper time during the cooking. Finally, sausage is not part of a true Valencian Paella. Tourists have adopted Paella as Spain's national dish and the reality is, most paellas in restaurants on other regions of Spain may well resemble more Mario's paella. The paella is not a pizza and is not a 'blank canvas' to be loaded with just anything. |
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