Monday's Meal: Paella Valencia

Chef Ryan Shields from Bullfight shares a classic Spanish recipe.

The recipe of Paella Valencia is as follows:

Ingredients

175 grams Calasparra Rice

700 gr. Saffron Broth, Hot (Chicken Stock infused with Saffron & Strained)

       -Plus more stock if needed

1 bu. Scallions, Sliced Thin. Whites and Greens Kept Separate

¼ c. Sofrito

1/2 Tbsp. Roasted Garlic Puree

¼ c. Chorizo, Small Dice

¾ c. Green Beans, Blanched & Cut on a bias

½ c. Roasted Red Bell Peppers, Peeled, Medium Dice.

4 Clams, Rinsed

1.5 oz Braised Rabbit

4 Shrimp, Shell on, Deveined

2 Lemon Wedges, Seeds Removed

As needed, Olive Oil

As needed, Salt, Kosher & Black Pepper

Method

In a paella pan, heat olive oil over medium heat, add chorizo and briefly sweat, followed by the scallion whites. Add Sofrito, Roasted garlic puree and sauté the ingredients to combine.

Introduce the Calasparra rice, stirring to coat the rice. You will see the rice begin to look shiny from the Oilve oil in the pan.  Add the saffron broth to the paella pan and lightly season with salt and pepper.

Raise the heat up to a simmer. *Note-Paella is not meant to be stirred during the cooking process.

Add the clams and braised rabbit. Continue to cook the paella over med-high heat, As the clams begin to open, set them on top of the rice to prevent them from over cooking and becoming tough. When the rice begins absorb the stock, you may notice dry areas in the pan, use the extra stock to moisten this areas. Rotate the pan to ensure even cooking. Taste the rice for seasoning and doneness. It should have a slight bite, the grains should be loose.

Sautee the Shrimp separately, once cooked through add the shrimp to the paella.

Now at this point in the cooking process, about 18-20 mins, the rice should close to being finished. At this time, increase the heat as we start to build the "Socorrat" the thin, golden brown crispy rice on the bottom. Listen and also use a spoon to feel on the bottom of the pan. Similar to before, keep rotating the pan to insure even build up of the Socorrat

Socorrat should be formed on the entire bottom of the pan. Check for seasoning. Distribute the green beans, red pepper dice evenly over the rice. Garnish with scallion greens, lemon wedges, finish with Extra Virgin Olive Oil.

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