Paella at HSN.com

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cooking class with Chef Todd English

Paella

Ingredients:

1 Spanish onion diced
3 cups arborio
½ cup white wine
20 threads saffron

Directions:

In a 2-quart sauce pot over medium heat sweat onions in olive oil.
When soft, add rice for 2 minutes (to create a coating on rice).
Add white wine, saffron, and “feed” with water and cook until al dente.
Remove from heat, spread on a sheet pan to cool. Set aside.

Additional Ingredients:

4 oz oily fish such as bluefish or mackerel
4 oz dry fish such as cod or monkfish

(Marinate fish for 4 hours in sliced red onions, chopped garlic, and orange zest)

1 chicken thigh
¾ cup chorizo sausage diced (1/4 inch)
1 tbsp olive oil
1 clove thinly sliced garlic
½ - 1 tsp crushed red pepper flakes
1 roasted tomato
1 cup lobster
1 cup chicken stock
4 clams
2 lobster claws
4 mussels
21-25 whole shrimp
½ cup fresh or frozen green peas
1 scallion chopped
2 sprigs whole cilantro (for garnish)
salt and freshly ground black pepper for seasoning

Directions:

Sear chorizo and garlic until well caramelized.
Add rice, tomato, crushed red pepper, chicken, clams then reserved marinated fish.
Add the lobster stock. Bake in brick oven until clams open.
Add remaining shellfish (mussels, lobster, shrimp), chicken stock, and peas. Add the remaining chicken stock and cook until it has been absorbed.
Garnish with cilantro sprigs