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