Classic Paella and Cioppino Recipe Video
Boston's own Chef Marc Orfaly from Pigalle Restaurant and Chef Evan Deluty of Stella Restaurant make Paella and Chipino at the Fine Living Festival in Kennebunkport Maine.
Ingredients
1 cup of either chorizo (traditional) Italian spicy sausage or Chinese sausage
Pre cooked whole roasted chicken, skin and bones removed, torn into large pieces
Lobster, shellfish, fish or chicken stock( the most important thing about the stock is that you fortified it with saffron and herbs) 6 cups
Pre cooked rice, about 3 cups
6 little neck clams
6 mussels
For the spring time use ramps (bottoms to start, tops at the end), green garlic and or spring onion
Chili flake, roasted garlic, lemon juice, some type of nice olive oil
1/2 cup white wine
6 shrimps
English peas
Directions
Start skillet hot over medium flame, add olive oil and sausage, allow sausage to crisp golden brown. Add all sliced onion and green garlic, let simmer untill tender about 5 min.
Add little neck clams (they take the longest). Add the rice, turn up the heat so that the rice starts to ‘sear’, or become crispy on the bottom.
Add the mussels and any desired cut up fish (halibut, cod etc).
Deglaze pan with white wine, add stock, move pan back and forth, there should be enough liquid so the rice is floating, but not swimming, sort of like the consistency of chicken pot pie.
Stir in a large spoon full of roasted garlic, roast in the oven for approximately 20 min. at 400 degrees.
Remove from oven, shell fish should all be open at this point, rearrange shell fish so all shells are pointed upward. Season and add raw shrimp, top with blanched peas, sliced tops of ramps.
If the paella seems a little dry, add a small amount of liquid and move pan back and forth.
Raise heat on oven and put on broil. Add paella back in oven on the bottom rack, shrimp should cook fast and should be a nice ‘crust’ on top.
Remove from oven, finish with sliced scallions and EVOO, serve with wooden spoon, enjoy!
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Add little neck clams (they take the longest). Add the rice, turn up the heat so that the rice starts to ‘sear’, or become crispy on the bottom.
Add the mussels and any desired cut up fish (halibut, cod etc).
Deglaze pan with white wine, add stock, move pan back and forth, there should be enough liquid so the rice is floating, but not swimming, sort of like the consistency of chicken pot pie.
Stir in a large spoon full of roasted garlic, roast in the oven for approximately 20 min. at 400 degrees.
Remove from oven, shell fish should all be open at this point, rearrange shell fish so all shells are pointed upward. Season and add raw shrimp, top with blanched peas, sliced tops of ramps.
If the paella seems a little dry, add a small amount of liquid and move pan back and forth.
Raise heat on oven and put on broil. Add paella back in oven on the bottom rack, shrimp should cook fast and should be a nice ‘crust’ on top.
Remove from oven, finish with sliced scallions and EVOO, serve with wooden spoon, enjoy!
.
You can visit chefskitchen for more videos like this. We have more recipes and videos there.
Editors Review
Join Chef Marc Orfaly and Chef Evan Deluty as they make classic and elegant Paella and Chipino in this video. Look at this fantastic video that displays these two traditional recipes. The video is incredible and absolutely interesting to watch. The chefs shares some great tips and techniques too. Check it out...Chef
