Seafood Paella

I spent about 3 years cooking in Taos New Mexico. This was a beautiful land filled with an abundance of culture and food. I fell in love with New Mexican style or Spanish cuisine while I was up there. Every year they I would embark on a thrilling competition to see who’s paella was best. At the time I had been working under a Michelin star chef named John Lamendola, this man was amazing. He taught me everything and anything and probably could continually teach me for years and never run out of his endless stream of recipes. I could ask him about any fish and 80% of the time he could tell me where it was from, what type of water it lives in, its texture and much, much more. Needless to say I got pretty good at cooking this style of cuisine and seafood as well. This recipe that I have made is an adaptation of that teaching  and is by no means traditional. It is just delicious and has everything that I personally would like in my own Paella. The beauty of this dish is that it is so versatile and you can add or take away an abundance of things. A proper paella pan is recommended though for the best results.

 

Ingredients

 

Scallops 2 lbs

Shrimp 2.5 lbs

Chicken 2.5 lbs

Sausage 2.5 lbs

Red bell pepper (Roast, peel & small dice) 4 each

Onion (small dice) 2 each

Fennel bulb (small dice) 2 each

Peas 2 c

Garlic (minced) 1/2 cup

Fire Roasted tomato 1/4 can #10

Arborio or Bomba Rice (washed) 1 quarts

Olive oil 1/2 c

Bay leaves 2 each

Warm stock 1 3/4 quarts (I use fennel brothe)

Saffron 1 Pinch

Dry wine 1/2 cup

Tabasco sauce 2-4 drops

Salt and pepper To taste

Parsley 3 Tbs

Green onion 6 Tbs

OPTIONAL ADDITION: After completing the last step in the recipe: Sear scallops on a medium-high heat with olive oil for 45-60 seconds or until a nice golden sear forms, Flip and repeat then add on top of the paella.

Recipe:
-On a high heat Brown the Chicken in a paella pan, then brown the sausages in same pan and set the meat aside. (Do not cook all the way.) 
–Turn the heat to medium and add the onion and fennel. Season them with large pinch of salt and pepper. Cook until they start to soften.
-Add the garlic, and bay leaves, once fragrant add grated tomatoes & the rice.
-Shake the pan to level out the rice. Let cook until a light brown begins to form on the bottom of the pan. Scrape and stir rice then add white wine and reduce slightly.
-Add chicken stock, Tabasco and stir together.  Place the chicken into the pan adding your peppers as well. Season again with a healthy pinch of 
–Bring to a boil, place the pan into the oven and set the timer for 15 minutes.
-Cut the sausages into moons. Once the timer goes off add the sausages and place the pan back into the oven. Set the timer for 10 more minutes or until rice is cooked.
–Once thoroughly cooked, cover and put in warm place to rest.
-Garnish with parsley and green onion before serving.

This recipe will fill a large paella pan easily, so there is plenty left tomorrow!