by thirschfeld
View
my 191 recipes »
Photo by thirschfeld
A&M's Testing Notes:
Expand Collapsethirschfeld's Notes:
Expand2 bell peppers Ask a question about this ingredient
1/4 cup extra virgin olive oil Ask a question about this ingredient
2 chicken legs, seasoned with salt and pepper Ask a question about this ingredient
2 Italian sausages Ask a question about this ingredient
2 chicken thighs, seasoned with salt and pepper Ask a question about this ingredient
1 onion, julienned Ask a question about this ingredient
1 fennel bulb, tops trimmed, core removed and sliced very thinly Ask a question about this ingredient
1/4 cup garlic, peeled and thinly sliced Ask a question about this ingredient
2 bay leaves Ask a question about this ingredient
3 1/2 cups warm water Ask a question about this ingredient
pinch of saffron, crumbled Ask a question about this ingredient
3 Roma tomatoes, cut in half from top to bottom, and grated, large whole of a box grater, leaving the skin behind Ask a question about this ingredient
1/4 cup dry white wine Ask a question about this ingredient
2 cups arborio rice Ask a question about this ingredient
1 1/2 teaspoon aleppo pepper Ask a question about this ingredient
1 tablespoon flat leaf parsley, minced Ask a question about this ingredient
2 tablespoons green onions, sliced into thin rings Ask a question about this ingredient
kosher salt and fresh ground pepper Ask a question about this ingredient
Sometime during the day or when ever you have time, turn a gas burner to high. If you don't have a gas burner turn your oven to broil and place a rack at the highest level you can. Char the peppers, top, bottom and all on sides. The idea is to char the skin without cooking the pepper through.
Ask a question about this stepPlace the peppers into a container with a lid. Set aside for at least 20 minutes. Crumble the saffron into the warm water.
Ask a question about this stepIf you roasted them properly the skins will easily peel right off with out running them under water.
Ask a question about this stepPeel, seed and core the peppers and then julienne them into thick strips.
Ask a question about this stepPreheat the oven to 400 degrees. Place a 16 inch paella pan or a 12 inch saute pan over medium high heat. Add the olive oil and once it is hot add the chicken, skin side down, and then the sausages. Brown them thoroughly and then remove them to a plate. You don not want them to cook all the way through. They will finish cooking in the oven you just want to brown them.
Ask a question about this stepTurn the heat to medium and add the onion and fennel. Season them with healthy pinch of salt and pepper. Cook until they start to soften. Add the garlic, aleppo pepper and bay leaves, once fragrant add the white wine and grated tomatoes and cook for a minute or two letting the alcohol burn off. Add the saffron water and rice. Season again with a healthy pinch salt and pepper. Shake the pan to level out the rice. Place the chicken into the pan and arrange the red peppers around the chicken.
Ask a question about this stepBring to a boil, place the pan into the oven and set the timer for 15 minutes. Cut the sausages in half. Once the timer goes off add the sausages and place the pan back into the oven. Set the timer for 10 minutes.
Ask a question about this stepOnce the timer goes off remove the pan from the oven and place a clean towel over the top. Let the dish rest for five minutes, remove the towel and garnish with parsley and green onions, then serve.
Ask a question about this stepMade it for supper last night using the paella pan I was gifted for Christmas.
It was excellent, definitely the best paella I have ever made. It brought us back to Spain!
Made a few changes : used chicken stock rather than water, dried Chili flakes rather than Aleppo pepper (I couldn't find it at the store), added tiger prawns, and used chicken breast rather than bone in/skin on chicken. Next time, I think I'd go with a fattier piece of chicken, otherwise the changes were fantastic.
Thanks!!
My brother is coming for dinner, and I had a couple of red peppers and a fennel bulb in the fridge that need to be used. Typed red pepper and fennel into the search and voila! This is perfect! I picked up a bag of mussels for $2 and will tuck them in around the chorizo and chicken. I have everything else on hand. Gorgeous one pot meal.
OH oh....I made a mistake...I am speaking of a different paella recipe from this site...carry on....good recipe people....my error
I don't understand...when reading the recipe, the picture doesn't match...and you made such a point about the presentation here....the pepers are chopped in the recipe...where are the mussels, clams etc..that the recipe states, but the picture doesn't?...I am confused....and the recipe is in disorder of ingredients used...very complicated...sounds good, but please help.
This looks heavenly!!
Your Paella looks absolutely mouthwatering! Bravo!
beautiful all the way around, i am so fascinated to see how different everyone's takes on paella are.
This sound so delicious...I must have been gone when this was posted because I saw it for the first time today. I love that all the entries are so different.
This looks beautiful. I like your rendition of a classic paella, with a welcome touch of user-friendliness. Chicken and sausage are perfect components, and I am a huge fan of fennel. Good luck!
I made this a few weeks back...it's going to be a pretty tough thing, not to mention a really tall order to top this for me! Glad to see it entered here!!
We made this last night. Everyone in the kitchen had a comment- where are the olives, why are you grating the tomatoes,doesn;t look like enough rice etc.? I said- I am following the recipe exactly. They all ate their words. Wonderful dish. Thanks.
Hey, boss! Where are the snails, man? On the chorizo side I would recommend a semi-cured "Bilbao" style. At least that's what I use for cooking. I like your use of allepo pepper here as a substitute for the more prototypical pimenton. It works well with this. And obviously you know that you don't stir paella. If there's ever a Top Chef food52 battle I want to be on your team. We could knock out a killer paella!
Love snails and love rabbit in my paella but this time I took a turn. Sort of paella meets arroz con pollo, sort of. I would be honored to be on the same team.
Fantastic!!! I always love the flavor of the rice but am never crazy about the seafood!!! Even from a shear aesthetic perspective, this dish rocks...so colorful..well done and I look forward to more twists on classic dishes!!
thanks Indian Globetrotter
I'm not much of a shellfish guy, so I appreciate your non-seafood take on paella. Got some chorizo in the freezer that will taste awfully good in this dish.
Thanks Oui, Chef. It just isn't easy to get great shellfish in Indiana.
This looks just beautiful! I love to make paella and always finish mine in the oven too. This looks like a really nice recipe.
Thank you. Well as I said I wanted to make it accessible and hope I have done that. For me I just find it easy to finish it in the oven. It becomes no worry once it is off the stove top and then you can make a nice salad or drink a glass of wine.
Anytime Sagegreen
thanks lapadia
Ahh, an accessible pealla!! It's usual ingredients seem somewhat intimidating to me. I can readily get all of these ingredients and don't fear them. Why are you grating the tomatoes here? Just and easier way to arrive at small, skinless pieces without having to blanche the fruit?
Thanks cheese 1227. I was wanting to make it accessible for just those reasons. Yes, I grated them because they grate to easy, you don't have peel them and you don't have to chop them.
This looks REALLY good, beautiful picture as well. Love the flavor combo you have going on.
Thanks, aargersi
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
I made this dish tonight with a few additions/changes and it came out wonderfully. I substituted par cooked short grain brown rice for the arborio, used a chipotle pepper since that is what I had and added artichoke hearts, andouille sausage and kalamata olives. I served it with fresh lemon wedges for squeezing on the dish. For dessert, shortbread and lemon sorbet with fresh mint. All in all, a great success...thanks!