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New EliteClub Gourmet Member Chef Marc Rauch
Chef Marc Rauch shares his Paella Recipe with us. Thanks Marc
PAELLA RECIPE BY CHEF MARC RAUCH, SERENIDAD WINERY
I'd like to tell you about an upcoming paella event (at which I expect to
serve 200-300 people), and also to submit my recipe, which I hope will earn
me membership in your illustrious and delicious club.
The event will take place June 25 & 26 at the Serenidad Winery in Amador
County, California. The winery's website & additional information can be
found at www.serenidadwinery.com
My recipe is as follows:
Marco Paella
Per 4-6 people
Ingredients
3 oz. rice per person (see RICE varieties & liquid amounts below)
2 Chicken drum sticks per person (or 1 drumstick & 1 wing or thigh) -
skinless
2 oz. hot sausage per person (Chorizo, Linguisa, Italian or Cajun) cut into
¼” slices
2 Clams per person
3 Mussels per person
3 Shrimp (raw & headless) per person – med size
3 oz. Squid – slice into rings or small pieces
2 oz. Peas - canned or frozen
1 Red pepper - whole
1 oz. Carrot – chop into very small pieces
2 oz. Green Beans – canned or frozen – chop into small pieces
¼ - ½ teaspoon Smoked Paprika
2-3 tablespoons salt – preferably kosher or sea
2 oz. chopped yellow onion
Pinch of loose saffron threads – grind into powder (mortar & pestle)
2 garlic cloves – minced
4 tablespoons Olive Oil
1/8 teaspoon of Cayenne pepper
2 drops Yellow food dye #5
1 Lemon – slice & half for garnish before serving
Spice rub – Cajun style and/or paprika
Black pepper
Table Salt
Cooking oil – any type for browning chicken
2 Crawdads, large shrimps with heads or small lobster tails (for color) –
very optional
Prepare stock & base (sofrito) for rice*. To liquid add smoked paprika,
kosher or sea salt, ground saffron, cayenne pepper, and yellow food dye.
Slowly heat to boil in separate pot.
Rub chicken with spice and brown in separate frying pan (heat frying pan,
add cooking oil, brown chicken once oil gets hot). After 3 or 4 minutes,
remove from heat, lightly season with salt & black pepper, and set aside.
Simultaneously, broil pepper for 10-14 minutes, turn until scorched &
blistered all over, place in covered container or paper bag to let steam
help separate skin. When cool, peel skin, cut open & remove seeds, slice
into ½” wide strips.
Scrub clams & mussels in cold water. Discard clams/mussels with open or
broken shells.
Clean raw shrimp in cold water, remove legs, etc.
Heat paella pan or skillet and add olive oil. When oil is hot add garlic,
onions, and rice. Sautee until rice gets a translucent quality, but before
onions brown. Add stock and mix everything together with wooden spoon or
spatula. Place chicken, sausage & seafood around pan. Submerge items into
rice & liquid if possible. Sprinkle peas, carrots and green beans around
pan. Place red pepper strips around pan in a sunburst pattern.
Cover and cook per rice instructions*. At completion, uncover and let rest
for about 5 minutes. Any remaining liquid will be absorbed.
Before bringing paella pan to the table add the lemon wedges as desired.
Serve from paella pan at the table.
*Rice Varieties & Stock Amounts
A short/round grain Spanish or Italian rice is considered to be the best for
paella, but other varieties produce very enjoyable results as well.
However, each variety requires a different amount of liquid, and some
varieties perform better if rinsed in cold water first. Choose from the
following list. If you do not use a cover for the paella pan/skillet you
should prepare an additional ½ cup of liquid and add it to the mixture as
the liquid is absorbed.
Bomba (Spanish short/round grain) – Use a 3:1 liquid to rice ratio.
Arborio (Italian short/round grain) – Use a 2½:1 liquid to rice ratio.
Valencia (general Spanish short/round or medium grain) – Use a 2½:1 liquid
to rice ratio.
American long or medium grain – Use a 1½:1 liquid to rice ratio.
Basmati & Jasmine – Use a 1¼:1 liquid to rice ratio.
Instead of water, use a chicken, vegetable, or seafood (or combination)
stock. The stock imparts flavor and depth to the taste that plain water can
’t match.
Serve paella with traditional (red) sangria and/or with white sangria for a
change of pace. White sangria (clerico) recipe follows:
Clerico – White Sangria
1 bottle Chardonnay
1 Apple
Strawberries - handful
1 Banana
1 Peach and/or pear
1 Orange (remove peel)
½ cup sugar
crushed ice
Mash fruits and sugar against crushed ice in a large pitcher. Add wine and
“swirl” mix contents to dissolve sugar.
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