Paella Catalan

Paella Catalan

Ingredients:

1-1/2 lbs. chicken thighs, boned, skin on, quartered

1/2 lb.  chicken breast, boned, skin on, cut into 2” pieces

6 oz. pork loin, cubed

1/2 lb. shrimp, medium, shell on

1/2 lb. squid, small, body (sliced into rings) and tentacles

2 doz. mussels, medium , cleaned and beards removed

1 lb. linguica, sliced ¼ “

1 large onion, ¼ ”dice

2 red bell peppers. medium, sliced

4 cloves garlic, thinly sliced

1 28 oz can whole San Marzano tomatoes, drained and hand crushed

4 cups chicken stock

½ cup extra virgin olive oil

½ cup sweet peas

½ cup flat leaf parsley, chopped

2-1/2 cups short grain rice (Arborio)

2 tsp. saffron threads

1 tbsp pimenton

Kosher salt and Black pepper

Method:

Heat stock in a medium sauce pan to a low simmer and keep hot.

Grind the saffron with one teaspoon of salt until a powder is formed, then add pimenton and garlic and continue grinding until a paste forms. Set aside.

Place a 14-16” paella pan on a cast iron heat diffuser over a gas burner and heat on high and add olive oil. The heat diffuser is essential to achieve even heat in the pan and avoid burning in the center. When the oil is hot, add chicken, linguica and pork and cook until golden, about 10 minutes.  Using a slotted spoon, remove the meat to a plate. Add the onion and peppers and cook until translucent, about 3-4 minutes. Return the meat to the pan, add tomatoes and 2 ladles of stock, stir well and simmer for about 2 minutes. Adjust seasoning.

Add about 2 tablespoons of stock to the mortar and stir well, then add to the pan of hot stock.

Add the rice and all but ½ cup of the stock to the paella pan and stir well. Add shrimp and squid. Cook until the rice is tender, about 20 minutes, and add reserved stock if the rice is not quite tender and cook a few minutes longer. In a separate covered sauce pan, steam the mussels in a little water and ½ cup white wine for 5 minutes and discard the unopened ones. Then arrange the mussels on top of the paella. Turn off heat and remove the pan from the heat diffuser. Cover paella pan with a dry kitchen towel and let sit for 10 minutes. Sprinkle with parsley and serve at once to 8-10 people.

Roasted Chicken Thighs With Delicata Squash

     

TOTAL TIME

45 minutes, plus 30 minutes’ marinating

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INGREDIENTS

• 1/2 lemon, ends trimmed, halved lengthwise, seeds removed, and thinly sliced crosswise into wedges
• 4 bone-in, skin-on chicken thighs (about 1 and 1/2 pounds)
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil
• 1 tablespoon chopped sage
• 1 and 1/2 teaspoons coriander seed
• 1 and 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1/4 cup maple syrup
• 3 tablespoons unsalted butter, cut into cubes
• Large pinch chile powder
• 1 delicata or acorn squash (1 and 1/4 pounds), seeded and sliced into 1/4-inch-thick rings
• 1/4 cup thinly sliced scallions, white and light-green parts

PREPARATION

1.

Bring a small pot of salted water to a boil; drop in lemon slices and cook for two minutes. Drain well.

2.

In a large bowl, toss chicken with lemon slices, 1 tablespoon oil, sage, coriander, 1 teaspoon salt and pepper. Let stand 30 minutes.

3.

Heat oven to 425 degrees.

4.

In a small saucepan over medium heat, combine syrup, butter, remaining 1/2 teaspoon salt and chile powder. Simmer for 3 minutes. Toss mixture with squash.

5.

Spread squash in a 9-by-13-inch pan or on a large rimmed baking sheet. Nestle chicken and lemon on top of squash. Roast for 15 minutes. In a small bowl, toss scallions and remaining 1 teaspoon oil. Scatter over chicken and squash; keep roasting until chicken is no longer pink, about 20 minutes more.

YIELD

4 servings

       From NYT 10/24/12