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CHEF
LUCAS GASCO ZARZUELA RESTAURANT, SAN FRANCISCO CALIFORNIA
LUCAS GASCO'S PAELLA
You can use all
chicken broth, all fish broth or a combination. Gasco likes 4 parts
chicken broth, 4 parts fish broth and 1 part shrimp broth (see
note). You may omit any of the meats, fish or shellfish, or
substitute one type for another.
INGREDIENTS:
-- 4 to 5 small whole squid
-- 3/4 cup Romano or Kentucky
Wonder beans in 1-inch pieces
-- 3 baby artichokes -- Juice of
1 lemon
-- 1 large or 2 small plum
tomatoes
-- 3/4 cup diced bell peppers
-- 3 tablespoons olive oil
-- 1/2 pound boneless pork loin,
cut in 1-inch cubes
-- 1/2 pound boneless chicken
thighs, cut in 1-inch cubes
-- Salt and pepper to taste
-- Leaves from 4 thyme sprigs
-- 4 bay leaves
-- 1/4 onion, minced
-- 3 garlic cloves, minced
-- 1/3 cup coarsely chopped
Serrano ham
-- Saffron threads
-- 3 cups short-grain rice such
as Arborio
-- 4 1/2 cups hot broth (see
recipe introduction)
-- 1 tablespoon chopped parsley
-- 1/3 pound firm white fish,
such as halibut or monkfish
-- 1 1/2 cups peeled shrimp,
small bay scallops or a combination
-- 6 large freshwater prawns,
halved lengthwise
-- 12 manila clams
-- 12 mussels
-- 1/2 cup roasted red bell
pepper strips
-- Lemon wedges for garnish
INSTRUCTIONS: Clean squid: Cut
off the tentacles just above the eyes, then remove and discard the
small hard beak in the center. Rinse the squid and pull off skin.
Insert your finger into the body of the squid and pull out the
internal matter and the quill (clear backbone). Rinse cavity. Leave
bodies whole if very small, or cut in rings. Set aside.
Blanch the Romano beans in
boiling salted water until they are about half-tender. Drain and
shock in ice water, then drain again. Set aside.
Cut off baby artichoke stems.
Pull off tough outer leaves until you reach the pale inner heart.
Cut off the top quarter with a serrated knife. Cut each heart into 6
wedges. Keep in water acidulated with lemon juice until ready to
use.
Using the large holes on a
4-sided grater, grate the tomatoes, discarding the skin. You should
have about 1/3 cup puree. Set aside.
Preheat oven to 425 degrees.
Heat a 15-inch paella pan over high heat. When the
pan is hot, add the peppers and saute for about 1 minute, then add 2
tablespoons olive oil. When the oil is hot, add the pork and chicken.
Season with salt and pepper, add the thyme and bay leaves and saute
until the meats change color, 3 to 4 minutes. Add the onion, 2 minced
garlic cloves and the ham; saute for about 1 minute.
Add the grated tomato and saute for about 2
minutes. Add a pinch of saffron threads and the rice. Stir to blend.
Remove the bay leaves. Stir in the Romano beans. Add the hot broth all
at once. From this point on, do not stir the rice. Adjust the heat so
the mixture bubbles steadily but not vigorously. Turn the pan often so
the rice cooks evenly. After about 3 minutes, add the artichoke wedges,
arranging them neatly. While rice cooks, pound in a mortar another pinch
of saffron threads, the remaining minced garlic clove, the parsley and a
pinch of salt. When pounded to a paste, add remaining 1 tablespoon olive
oil and 1/3 cup water. This is the majao, the final seasoning.
After rice has simmered 13 or 14 minutes, scatter
squid, white fish, shrimp, scallops and prawns over the surface. Arrange
clams and mussels around perimeter of pan. Scatter roasted peppers on
top. Drizzle the majao over top. Cook for 3 to 4 minutes. Most of the
liquid should be absorbed.
Transfer pan to floor of oven. Cook uncovered for 5
to 7 minutes, until shellfish is cooked and liquid has been absorbed,
rotating pan once so rice cooks evenly. Remove from oven, cover with a
towel. Let stand 5 minutes before serving. Garnish with lemon wedges.
Serves 6.
Note: To make shrimp broth, saute 24 shrimp shells
in olive oil with 1 sliced garlic clove and a pinch of salt until shells
change color. Add 1/4 cup dry white wine and let evaporate. Add 1 cup
water and bring to a boil. Puree in a blender, then strain.
PER SERVING: 825 calories, 64 g protein, 86 g
carbohydrate, 23 g fat (5 g saturated), 276 mg cholesterol, 466 mg
sodium, 7 g fiber.
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