How To make Paella a La Basquaise
2 c Raw long-grain rice
1 lb Fresh mussels
18 sm Hard-shell clams,
-thoroughly rinsed & -scrubbed 2 lb Fresh halibut cut into
-bite-size cubes Salt Freshly ground white pepper 1/2 c Olive oil
1 lb Fresh shrimp, peeled, with
-tails left on 1 lg Onion, finely minced
1 t Finely minced garlic
1 Red pepper, finely sliced
4 lg Ripe tomatoes, peeled,
-seeded and chopped 1/4 lb Proscuitto
2 sm Hot dry chili peppers
1/2 t Saffron
1 t Oregano
1 t Basil
3 c Hot chicken stock, up to
4 c Stock
1/2 lb Finely sliced Chorizo
1 c Shelled peas (blanched in
-boiling water for 5 mins)
GARNISH:
Pimiento strips 2 Lemons, quartered
Preheat over to 350 degrees. Wash the rice thoroughly under cold running water and drain. Reserve. Wash both the mussels and clams thoroughly until all sand has been removed. Do not soak them in cold water. Dry the fish pieces thoroughly with paper towels and season with salt and pepper. In a large skillet, heat 1/4 c olive oil. When it is very hot add the fish cubes and brown them on all sides. Remove them to a side dish and reserve. To the fat remaining in the skillet add the shrimp and cook them over medium heat until they turn bright pink. Season with salt and white pepper. Remove the cooked shrimp to a side dish and reserve. Add 2 T olive oil to the skillet. Add the onion, garlic and red pepper slices and cook until the onions are very soft and lightly browned. Be sure not to burn the mixture. Add the tomatoes and proscuitto, chilies and saffron. Season the mixture with salt and pepper, oregano and basil. Bring to a boil and cook, stirring constantly, scraping the bottom of the pan well, until most of the tomato juice has evaporated. Add the rice and 3 1/2 cups of chicken stock. Bring the mixture to a boil again and cook over medium heat until 1/2 of the broth is absorbed. Pour half the rice mixture into an earthenware casserole. Make a layer of fish cubes and Chorizo and top with the remaining rice. Cover the casserole and bake the rice for 25 minutes. Uncover the casserole and fold the shrimp and peas lightly into the rice. Cover again and continue baking for 10 to 15 minutes or until the rice is tender and all the broth has been absorbed. If the rice seems dry, yet still too crisp, add the remaining chicken stock. Uncover the casserole and bury the clams and mussels in the rice. Cover the casserole again and cook for another 10 to 15 minutes or until the shells of both mussels and clams have opened. Discard any mussels or clams that have not opened. Garnish the paella with pimiento strips and lemon quarters. Serve directly from the casserole.
How To make Paella a La Basquaise's Videos
Chicken Basquaise – Bruno Albouze
Chicken Basquaise or Basque chicken (Basque braised chicken with peppers). This specialty comes from the Basque country, between France and Spain at the heart of Pyrénée. Poulet Basquaise is one of the best known of the southwest region.
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Basque-Style Baked Eggs Recipe | The Spanish take on Shakshuka
EPISODE 528 - How to Make Basque-Style Baked Eggs | A Classic Recipe from Northern Spain
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Never call this Paella! Spanish Rice with Chicken from La Jonquera in Catalunya.
Learn how to cook Spanish Rice with Chicken, just like the locals in La Jonquera, Catalunya.
Today I've reached La Jonquera in the province of Girona in Catalunya, northern Spain, for yet another authentic, local speciality: Rice with Chicken, Arroz con Pollo
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4 Levels of Paella: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - amateur Onika, home cook Daniel, and professional chef Frank Proto from The Institute Of Culinary Education - to prepare a piping hot paella (yes, Frank finally gets to make paella!) Once each level of chef had served up their creation, we asked expert food scientist Rose to explain the choices each made along the way - both good and bad. Which paella would you pick?
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Spanish Paella Recipe from Restaurante La Murciana in Valencia Spain
EPISODE 553 - How to Make a Delicious Spanish Paella from Restaurante La Murciana in La Malvarrosa Valenica
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SPANISH ROUND RICE I USE:
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MORTAR & PESTLE:
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Spanish Paella with Pork, Sausages, Rice and Spinach. London Street Food
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