Mario Batali's Paella
by LesSmythe
n/a
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INGREDIENTS
- 10 small chicken drumsticks ; (up to medium)
- 1/2 cup Extra-Virgin Olive Oil
- 2 cups shrimp ; medium sized, enough for about 5 per person
- 1 medium Spanish onion ; cut into 1/4-inch dice
- 1/2 cup ripe tomatoes ; pureed
- 1 tsp. kosher salt ; or to taste
- 1 tsp. saffron threads
- 2 Tbsp. sweet pimenton ; (Spanish smoked paprika)
- 4 chicken stock
- 2 cups bomba ; or other shortgrain rice
- 1 pound Manila clams ; scrubbed
- 1 cup peas ; freshly shucked
- 10 spears pencil asparagus ; stalks cut on the diagonal into 1/4-inch thick slices
- pieces of sausage ; (1 inch pieces)
INSTRUCTIONS
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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (964g) | ||
| Recipe Makes: 6 | ||
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| Calories: 1171 | ||
| Calories from Fat: 822 (70%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 91.3g | 122 % | |
| Saturated Fat 15.5g | 77 % | |
| Monounsaturated Fat 42.4g | ||
| Polyunsanturated Fat 28g | ||
| Cholesterol 233.8mg | 72 % | |
| Sodium 1463.4mg | 50 % | |
| Potassium 1229mg | 32 % | |
| Total Carbohydrate 29.1g | 9 % | |
| Dietary Fiber 2.3g | 9 % | |
| Sugars, other 26.7g | ||
| Protein 57.4g | 82 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 1171
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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