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FIREHOUSE RECIPE

Carey’s SPANISH PAELLA

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INGREDIENTS

4 tablespoons olive oil
8-12 chicken thighs
1 cup sliced leeks or chopped onion
Lots of chopped garlic (think Caputo!)
4 tablespoons butter
3-4 tablespoons Spanish vinegar
2 10 oz pork chorizo
1 bag of ez peel large shrimp
4 cups Bomba paella rice (Arborio will work)
12 oz jar sofrito
1 tablespoon Spanish paprika
1 tablespoon Spanish Pebrella or oregano
1-2 cups Spanish cooking sherry
8 cups of homemade or store bought chicken stock
1 pinch of saffron threads
1 bag frozen peas
1-2 bunches of asparagus
1 cup chopped cilantro
1 jar (15 oz) Cacique table cream
4 lemons wedged for garnishedients

PREPARATION

Heat paella pan over medium heat
Add olive oil to coat pan
Brown chicken thighs then move to outside of pan
Sautée leeks, garlic, and butter for 3-5 min
Add vinegar and stir into leeks, then move to sides
Cook chorizo, then move to the sides
Lightly cook shrimp then remove completely from pan
Add rice and sofrito
Season with paprika and pebrella
Add Spanish sherry and reduce for 3-5 min
Add broth one cup at a time until rice absorbs liquid and becomes tender (30-40 min)
Move the chicken around evenly within the rice. Do not overstir so that crust(socarrat) develops on bottom of pan.
Add asparagus, peas, and shrimp to top of paella and cook on low for another 10-15 min.
Remove from heat
Garnish top with cilantro, table cream, and lemon wedges.
Watch them smile, feel the love, and “save C”


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BROTH FROM SCRATCH

Kettle of water
1 Bag of carrots
1 Bunch of celery
1 white onion
¼ cup black peppercorns
Salt to taste
3-4 Bay leaves
Shrimp shells

Boil down until about 8 cups of broth Steep saffron threads in broth for 30 min