As Spanish As Chicken Paella

by tdo

As promised, here is the first recipe from our Spanish cuisine cooking class at Milestone Culinary Arts Center:

Chicken and Sausage Paella
Yield: 15 Servings

3 Tablespoons olive oil
1 2/4 lbs hot Italian sausages
4 lbs chicken thighs
2 large onions, chopped (about 5 cups)
10 garlic cloves, chopped, plus 1 garlic clove, minced
12 ounces tomatoes, chopped (about 1 1/2 cups)
2 bay leaves
3 red bell peppers, cut into 1-inch-wide strips
Generous pinch plus 1/4 teaspoon saffron threads
2 1/2 cups rice or medium-grain white rice (about 17 1/2 ounces)
1 1/2 teaspoons salt
3 cups canned low-salt chicken broth
2 cups clam juice
2 teaspoons paprika
Chopped fresh parsley

Heat 1 tablespoon oil in heavy large shallow pot over medium-high heat. Add sausages and saute until cooked through, turning often, about 10 minutes. Transfer to large bowl. Sprinkle chicken with salt and pepper. Working in batches, add chicken, skin side down, to pot. Cover and cook until brown, about 6 minutes. Turn chicken over, cover and cook until brown and cooked through, about 8 minutes longer. Transfer chicken to bowl with sausages. Add onions and 10 chopped garlic cloves to pot; saute until tender, about 8 minutes. Add tomatoes and bay leaves; stir 2 minutes. Stir in bell peppers. Transfer to another large bowl.

Toss shrimp with remaining 2 tablespoons oil, 1 minced garlic clove and generous pinch of saffron in medium bowl. (Chicken-sausage mixture, vegetable mixture and shrimp mixture can be prepared 6 hours ahead. Cover separately and refrigerate.)

Preheat oven to 375F. Brush one 18 x 12 x 2 1/4-inch roasting pan with olive oil. Mix rice and 1 1/2 teaspoons salt into vegetable mixture. Spread rice mixture evenly in prepared pan. Cut sausages diagonally into 1-inch slices. Using wooden spoon, push sausage and chicken pieces into rice mixture; pour any juices from bowl over. Bring 5 cups chicken broth, paprika and remaining 1/4 teaspoon saffron to boil in medium saucepan. Pour evenly over rice mixture. Cover roasting pan tightly with foil. Bake until rice is almost tender, about 40 minutes.

Sprinkle shrimp mixture with salt and pepper. Arrange atop rice mixture. Cover pan with foil; bake until shrimp are opaque in center, rice is tender and most of liquid in pan is absorbed, about 10 minutes longer. To serve, sprinkle with parsley.

One Response to As Spanish As Chicken Paella

Suzanne says: July 1, 2008 at 2:17 pm

There goes my diet.

We just received the menu for the Austrian culinary class on Sunday, July 13th at The Viking School at Milestone Culinary Arts Center. Participants (whether cooking or simply tasting) will enjoy several classic Viennese signature dishes, including Weiner Schnitzel, Liptauer (a paprika cheese spread), traditional potato salad and Crescent cookies…not to mention a fabulous chocolate cake, known as Sacher torte (named after the city’s Hotel Sacher) for dessert.

Both the class with Chef Sharon Van Meter, head of “Les Dames d’Escoffier, Dallas” and former executive chef for both Neiman Marcus and the Ritz-Carlton in Chicago, and a sit-down tasting run just $50 per person.

The tasting alone is half-price, at $25 per person.

RSVP on The Dallas Opera Reservations Hotline at 214.443.1044 and don’t forget that the class starts at 2:00 pm with the tasting at around 3:45 pm until 5:00 pm.

Space is limited, reserve your spot today! If this is anything like our last class, you’ll have your cake — and eat it, too!!

Suzanne Calvin, Assoc. Dir. of Marketing, The Dallas Opera