Friday, June 18, 2010

saffron paella with clams, chicken, green beens, and chorizo

chicken brine:

1 lemon, halved
6 bay leaves
1 handful of flat leaf parsley
10 sprigs of thyme
1 tbsp. honey
6 cloves garlic, smashed
1 tsp. pepper corns
1/4 cup kosher salt
8 cups of water.

combine all ingredients is a medium pot, cover an bring to a boil. boil for about 1 min. and remove from heat. let cool, and place in the refrigerator for up to 3 days.

saffron rice:

1 1/2 cup of chicken stock
1 cup of rice
1/2 tsp. saffron threads

add the chicken stock to a medium size pan and add the saffron. bring to a slight boil, and add in the rice. turn the heat to low, and cook for about 15 mins.


3-4 chicken drumsticks
chicken brine
kosher salt
fresh ground black pepper
canola oil
saffron rice
1/2 cup chicken stock
1 lb. clams
2 chorizo sausages, cut into 1/4 inch slices
1/2 cup haricot verts, blanched
1/4 cup sake
flat leaf parsley
fleur de sel

place your chicken in the brine, and into the refrigerator for about 10 hours. remove from the brine and run under cold water to rince, and pat dry with a paper towel. cover all sides with salt and pepper.

preheat oven to 400 degrees.

in a large non stick frying pan heat the canola oil on medium high heat. when the oil is hot add in the chicken drumsticks, and cook for about 9 mins. on both sides.

place the saffron rice in a cast iron skillet, tuck the drumsticks into the rice, and add half of the green beens around the skillet. pour about 1/4 cup of chicken stock over the rice, chicken, and green beens and place into the oven.

in the same non stick pan cook the chorizo for about 4-5 mins. each side. remove from pan and set aside, and slice into 1/4 inch slices. in the same pan add about 1/4 cup of chicken stock, and the sake on medium high heat. add in your clams (they should be rinsed several time in cold water, and submerged in cold water for about 30 mins.) and bring to a boil and cover. you will know when the clams are cook when they start to open naturally, about 5-6 mins.

remove the cast iron skillet from the oven, and arrange the chorizo, clams, and rest of the green beens in the skillet, and place back into the oven for another 10 mins. remove from the oven. sprinkle with fleur de sel, and serve.

serves about 2-3

enjoy :)


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