How To make Michael's Paella
1/4 c Olive oil
4 lb Chicken pieces
1 lg Onion; diced
3 Red bell peppers; diced
5 c Chicken stock
-OR low-sodium chicken broth 1 tb Minced garlic
3 c Short-grain rice
2 ts Salt
1 ts White pepper
1/2 ts Saffron
3 lb Plum tomatoes
- peeled, seeded & chopped 16 lg Shrimp
16 Clams
16 Mussels
Lemon wedges for garnish HEAT THE OIL in a casserole over medium heat and brown the chicken on all sides, in batches if necessary. Remove the pieces as they are done and add the onion and peppers. Cook 5 minutes, stirring. Meanwhile, bring the chicken stock to a boil in a separate pot. When the peppers and onions are done, reduce heat to low and add the garlic, rice, salt and pepper. Stir to coat the rice with the oil. Add the stock and the saffron. Add the tomatoes. Replace the chicken pieces, cover and cook for 25 minutes. Add the shrimp and cook another 10 minutes. If the pot has gotten too dry, add a little water or more stock. Add the clams and mussels and cook until they open. Remove from the heat and serve from the casserole. Accompany with lemon wedges. ~--
How To make Michael's Paella's Videos
How-To: Make Paella with George Weill and Pepe Linares
Chef George Weill of Paris's La Marmite and flamenco singer Pepe Linares of Sevilla, Spain, show us how to make the best seasonal paella. But no two paellas are alike, and there are times, like today, when you can't predict what you'll find in the classic dish.
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A wonderful Greek spin on a traditional Spanish dish - Greek Orzo Paella. The secret ingredient being a shot of Ouzo which compliments the seafood wonderfully with the zesty flavours of anise.
Ingredients - Paella base
1 cup Orzo pasta
2-3 cups of chicken stock
Few glugs extra virgin olive oil
1/2 red onion diced
2 cloves garlic diced
Handful chopped fresh parsley
1/2 tin chopped tomatoes
1 tablespoon dried oregano
Ingredients - Seafood component
1 packet of mixed seafood
1/2 red onion diced
1 clove garlic diced
1/2 cup frozen peas
1 shot of Ouzo
1/2 handful fresh chopped parsley
Teaspoon chilli flakes
Method:
First make the paella base; start frying the red onion and then the garlic in olive oil for a few minutes. Then add the orzo pasta, mix and fry for another minute before adding the tinned chopped tomatoes and the dried oregano. Add one cup of chicken stock and reduce to a simmer, add more stock as needed until the orzo rice is cooked (you are looking for an al-dente texture and may need to add more water as the pasta cooks).
Meanwhile, as the orzo is simmering away start preparing the seafood component of the dish.
In another frying pan gently fry the red onion and garlic for a few minutes until soft and then add the seafood, turn the heat up, add the frozen peas and after a quick mix add the shot of Ouzo - be careful; if cooking over an open flame this will set flambe - just be calm and let the flame cook out in a minute or two. Season well, add the parsley and chilli flakes.
Once the base of the paella is cooked (and you can eat this as it is if you want a quick dinner one night) pour in the seafood mix ensuring you scrape in all the juices and stir the two together.
Garnish with a little more parsley, drizzle of extra virgin olive oil and a little squeeze of lemon juice. Yummy!
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