| CHEF JULIAN SERRANO, PICASSO
RESTAURANT BELLAGIO HOTEL LAS VEGAS, NV.
Julian Serrano, Spanish-Born Chef Prepares an
elegant Paella, lobster
Chicken,
peas, artichokes, clams and tomatoes in an authentic Spanish Paella pan
JULIAN SERRANO'S PAELLA
Costly
ingredients put this paella into the ``only for special occasions''
category. Buyspain.com markets & stock the 18-inch paella pan
INGREDIENTS:
-- 4 poussin (baby chickens), or
8 chicken thighs, halved with a cleaver
-- Salt and freshly ground
pepper to taste
-- Olive oil for sautéing + 1/4
cup for paella
-- 6 live 1-pound lobsters
-- 8 fresh baby artichoke
bottoms
-- 1 1/2 cups fresh shelled peas
-- 5 cups chicken broth
-- Approximately 1 tablespoon
saffron threads
-- 1 cup chopped onion
-- 1 cup peeled and diced red
bell pepper
-- 3 garlic cloves, minced
-- 3/4 cup peeled, seeded and
finely diced tomato
-- 2 cups Arborio rice
-- 8 Manila clams
-- 8 lemon wedges
INSTRUCTIONS: Cut legs and thighs from poussins, if
using. Reserve breasts for another use. Season poussin legs and thighs
or halved chicken thighs with salt and pepper. Heat a large skillet over
high heat. Add enough olive oil to coat the surface. When the oil is
hot, brown the meat briefly, just to color and crisp the skin. Set
aside. Using your hands, separate lobster tails from claw sections;
reserve claws for another use. Cut off the flipper-like ends of the tail
shells. Cut each tail into three pieces, cutting between the sections.
Set aside.
Heat a small skillet over moderately high heat. Add
enough olive oil to coat the surface. When the oil is hot, add the
artichoke bottoms, stem end up. Cook until browned on the flat side,
then remove.
Blanch the peas in a large pot of boiling water for
1 minute, then drain and set aside.
Preheat oven to 350 degrees.
Put broth in a saucepan with 2 teaspoons saffron
threads. Bring just to a simmer. Adjust heat to keep broth hot but not
boiling.
Heat an 18-inch paella pan over moderately low
heat. Add 1/4 cup olive oil. When the oil is hot, add the onion and bell
pepper. Sauté slowly until the vegetables are softened, 5 to 7 minutes,
turning pan often so vegetables cook evenly. Add the garlic and sauté
briefly to release its fragrance, then raise heat to moderate and add
the tomatoes. Sauté, stirring, for about 5 minutes.
(*) May be prepared 1 hour in advance to this
point. Reheat before proceeding.
Add the rice and stir constantly over moderate heat
for about 2 minutes, turning the pan for even cooking. Add the hot
broth, pouring it through a sieve to remove the saffron. Stir with a
wooden spoon just to distribute the rice evenly, then stop stirring.
Season generously with salt and pepper.
While the mixture bubbles steadily on the stove,
add the browned meat, placing the pieces evenly around the edge of the
pan. Add the lobster pieces, spacing them evenly throughout the pan. Add
the artichokes, stem ends up, placing them evenly around the edge. Add
the clams, spacing them evenly. Sprinkle the peas over the top, then
scatter the remaining 1 teaspoon saffron threads over all.
Transfer the paella to the oven. Bake uncovered for
20 minutes -- do not stir.
Remove from the oven, cover with a clean towel and
let stand for 5 to 10 minutes. Serve with lemon wedges.
Serves 8.
PER SERVING:
610 calories, 53 g protein, 56 g carbohydrate, 19 g fat (4 g saturated),
191 mg cholesterol, 514 mg sodium, 9 g fiber. |
