How To make Paella a La Basquaise
2 c Raw long-grain rice
1 lb Fresh mussels
18 sm Hard-shell clams,
-thoroughly rinsed & -scrubbed 2 lb Fresh halibut cut into
-bite-size cubes Salt Freshly ground white pepper 1/2 c Olive oil
1 lb Fresh shrimp, peeled, with
-tails left on 1 lg Onion, finely minced
1 t Finely minced garlic
1 Red pepper, finely sliced
4 lg Ripe tomatoes, peeled,
-seeded and chopped 1/4 lb Proscuitto
2 sm Hot dry chili peppers
1/2 t Saffron
1 t Oregano
1 t Basil
3 c Hot chicken stock, up to
4 c Stock
1/2 lb Finely sliced Chorizo
1 c Shelled peas (blanched in
-boiling water for 5 mins)
GARNISH:
Pimiento strips 2 Lemons, quartered
Preheat over to 350 degrees. Wash the rice thoroughly under cold running water and drain. Reserve. Wash both the mussels and clams thoroughly until all sand has been removed. Do not soak them in cold water. Dry the fish pieces thoroughly with paper towels and season with salt and pepper. In a large skillet, heat 1/4 c olive oil. When it is very hot add the fish cubes and brown them on all sides. Remove them to a side dish and reserve. To the fat remaining in the skillet add the shrimp and cook them over medium heat until they turn bright pink. Season with salt and white pepper. Remove the cooked shrimp to a side dish and reserve. Add 2 T olive oil to the skillet. Add the onion, garlic and red pepper slices and cook until the onions are very soft and lightly browned. Be sure not to burn the mixture. Add the tomatoes and proscuitto, chilies and saffron. Season the mixture with salt and pepper, oregano and basil. Bring to a boil and cook, stirring constantly, scraping the bottom of the pan well, until most of the tomato juice has evaporated. Add the rice and 3 1/2 cups of chicken stock. Bring the mixture to a boil again and cook over medium heat until 1/2 of the broth is absorbed. Pour half the rice mixture into an earthenware casserole. Make a layer of fish cubes and Chorizo and top with the remaining rice. Cover the casserole and bake the rice for 25 minutes. Uncover the casserole and fold the shrimp and peas lightly into the rice. Cover again and continue baking for 10 to 15 minutes or until the rice is tender and all the broth has been absorbed. If the rice seems dry, yet still too crisp, add the remaining chicken stock. Uncover the casserole and bury the clams and mussels in the rice. Cover the casserole again and cook for another 10 to 15 minutes or until the shells of both mussels and clams have opened. Discard any mussels or clams that have not opened. Garnish the paella with pimiento strips and lemon quarters. Serve directly from the casserole.
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The Perfect Rice Recipe (Spanish Paella)
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Chicken Basquaise – Bruno Albouze
Chicken Basquaise or Basque chicken (Basque braised chicken with peppers). This specialty comes from the Basque country, between France and Spain at the heart of Pyrénée. Poulet Basquaise is one of the best known of the southwest region.
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How to Make the Perfect Paella!
The chef at Palm Oasis (Gran Canaria) makes a delicious giant paella every Sunday, enough for 40 people, so I thought I´d show you how he does it.
This version is Paella Mixta (NOT the more traditional Valencian paella!), and ingredients include pork, chicken, fish, prawns, mussels, asparagus, peas & beans. None of these ingredients are essential. There are many different version of paella - just use the ingredients you like best (or the ones you have available)! You can just use seafood if you like, or don't use any if you don't like it. You can even use rabbit or chorizo if you like. A traditional Valencian paella would not use seafood but would use chicken, rabbit and even snails. To be honest, Valencians are very proud of their traditional paella, and are a bit sniffy about the more general versions of paella.
Wine is not essential and neither, arguably, is tomato. What I do know is that this version tastes amazing! Give it a try, it's really easy to cook as you'll see in the video. The main thing is NOT to stir once the rice has been added. If you need to add more stock, do so, but leave it unstirred as some of the flavour comes from the mixture caramelising slightly at the bottom of the pan. Don't have the heat up too high however, or you'll burn it.
We've had some questions about the colouring/seasoning used. In Spain many people use a ready-made paella seasoning. The worst (and cheapest) sort is 'Colorante' (colouring). This is full of e-numbers and there's often a warning on the jar NOT to give it to children.
'Paella seasoning' is a ready-made mixture usually including paprika, saffron, bay, oregano, & a little colouring. The reason colouring is used is that saffron is very expensive.
Deliah Smith (who is not Spanish but who knows a thing or two about cooking!) uses cayenne pepper, paprika (pimenton) and saffron.
Valencian chef Llorenç Millo uses saffron and smoked paprika as does Jamie Oliver.
If you want to make paella regularly I'd recommend making up your own paella seasoning. And if you don't want to use colouring and can't afford much saffron then you could add a little turmeric which will add plenty of colour without overwhelming the flavour.
Don't forget NOT to stir once the rice is added. And a big piece of lemon to be served with each portion is also very important.
If you try making paella using this video as a guide (as many people do) please let us know how you got on!
Thanks!!
Jose Andres' Mercado Little Spain's Famous Paella: Watch How It's Made
Watch José Andrés’ Mercado Little Spain’s chef Nicholas Lopez prepare its famous paella on Goldbelly TV! José Andrés is America’s most renowned Spanish chef with more than 30 restaurants to his name, and this is one of his signature dishes. Made with bomba rice, Spanish red shrimp, saffron, and seafood broth, this paella is a guaranteed crowd-pleaser. Shop now to prepare this iconic dish in the comfort of your own home!
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Co-producteur - Charles Toulza
Réalisation, Montage, Motion Design - Hugo Delmotte
Chargée de production - Rachel Cann
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Mix son - Swann Brosset