Venetian-Style Paella

Name: Venetian-Style Paella
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Spanish, European
Ingredients: 237 milliliters loosely packed fresh basil leaves, torn or shredded; 2 Tbsps butter; 425 grams large ripe tomato, seeded and diced, or 1 diced tomatoes, drained well; 710 milliliters chicken stock; 118 milliliters dry white wine; 1 large fresh bay leaf; 4 garlic cloves, finely chopped; 2 Tbsps extra-virgin olive oil; 1 medium onion, finely chopped; 2 healthy pinches saffron threads; 4 servings Salt and freshly ground black pepper; 454 grams hot or sweet sausage links; 6 boneless skinless chicken thighs, cut into large pieces; 118 milliliters orzo pasta or broken bits of thin spaghetti; 296 milliliters white rice; 454 grams peeled and deveined shrimp or scrubbed mussels or a combination

Venetian-Style Paell It works well as a main course. It is a pricey recipe for fans of European food. If you have olive oil, garlic cloves, broken bits of spaghetti, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Put the sausages in a small skillet with 3/4 inches of water. Bring to a boil over medium heat and par-cook the sausages for 7 to 8 minutes.

Ingredients you will need

Sausage

Water

Equipment you will use

Frying Pan

Meanwhile, warm the stock and saffron in a medium pot over low heat.

Ingredients you will need

Saffron

Stock

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Pot

Heat a large heavy pot or deep skillet, over medium-high heat and add the extra-virgin olive oil. When the oil smokes, add the chicken and season liberally with salt and pepper, to taste. Brown the chicken for a couple minutes on each side, then remove it to a plate.

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Extra Virgin Olive Oil

Salt And Pepper

Whole Chicken

Cooking Oil

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Frying Pan

Pot

Add the par-boiled sausage and crisp up the casings, 2 to 3 minutes.

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Sausage

Remove the sausages and cut them into large chunks.

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Sausage

Add the butter to the pot and let it melt.

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Butter

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Pot

Add the pasta to the melted butter and let it toast for a couple minutes, then add the onions and garlic. Season the pasta with salt and pepper, to taste, then add the bay leaf and stir for 2 to 3 minutes more.

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Salt And Pepper

Bay Leaves

Butter

Garlic

Onion

Pasta

Toast

Add the rice and stir to combine, then deglaze the pot with the white wine, stirring for 30 seconds.

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White Wine

Rice

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Pot

Put the chicken and sausages back into the pot, pour in the saffron stock and stir.

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Sausage

Whole Chicken

Saffron

Stock

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Pot

Cover the pot with a tight-fitting lid and simmer for 15 minutes.

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Pot

Add the seafood and tomatoes and cook until the shrimp are opaque, about 3 to 4 minutes more. If using mussels, cook until the mussels are open. Discard any that do not open.

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Tomato

Mussels

Shrimp

Remove the bay and discard.

Transfer the paella to a large serving platter, top with basil, and serve.

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Basil

Equipment

Frying Pan

Pot

Ingredients

Servings:

237milliliters

loosely packed fresh basil leaves, torn or shredded 2Tbsps

butter 425grams

large ripe tomato, seeded and diced, or 1 diced tomatoes, drained well 710milliliters

chicken stock 118milliliters

dry white wine 1large

fresh bay leaf 4

garlic cloves, finely chopped 2Tbsps

extra-virgin olive oil 1medium

onion, finely chopped 2

healthy pinches saffron threads 4servings

Salt and freshly ground black pepper 454grams

hot or sweet sausage links 6

boneless skinless chicken thighs, cut into large pieces 118milliliters

orzo pasta or broken bits of thin spaghetti 296milliliters

white rice 454grams

peeled and deveined shrimp or scrubbed mussels or a combination

Recommended wine: Tempranillo, Albarino, Grenache

Spanish works really well with Tempranillo, Albarino, and Grenache. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. The Hacienda Lopez de Haro Tempranillo with a 4.7 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.

Hacienda Lopez de Haro Tempranillo

Its short aging, 3-4 months in new barrels, provides the wine complexity, accompanying red fruits and liquorice aromas typical of the variety. A tasty wine, rich in fruity tastes with a sweet tannin structure that leaves a long aftertaste.