As promised this weekend on twitter (@ericripert) here is my recipe for paella as well as a list of the equipment you will need and the sources I recommend to find these items. Also, on our long-time suppliers of fresh seafood at Le Bernardin, Browne Trading, offers a home delivery service of their products and is a great source for fresh, great quality seafood: (http://www.brownetrading.com/)
Enjoy and let us know how it turns out for you in the comment area below!
(For this recipe which serves 8, I would suggest this size pan: 38cm, stainless steel. I recommend steel versus the less expensive option because that material will have a tendency to rust over time.)
http://www.despanabrandfoods.com/home/paellas/paella_12.html ) (or you can get something larger in case you want to scale up the paella recipe)
Tripod burner (propane tank not included)
Make sure you select the right size for whatever paella pan you select
I would suggest drinking a rosé with the paella. I love Domaine Ott Château de Selle Rosé 2009
Eric Ripert’s Paella
¼ cup extra virgin olive oil
1 onion, chopped
6 garlic cloves, chopped
½ tablespoon saffron
1 teaspoon turmeric
3 cups short grain rice
4 cups chicken stock
4 cups shrimp stock
4 cups mussel stock
¼ pound chorizo, sliced ¼-inch thick
2 cups green peas
1 red pepper, roasted, peeled and cut into ¼-inch julienne
18 large shrimp, peeled and deveined
12 medallions of monkfish
1 pound mussels
1 cup calamari, cut into rings
¼ cup thinly sliced scallions
1. Place an 18-inch paella pan over medium-high heat. Add the olive oil. When the oil is hot, add onions, garlic, saffron and turmeric and sweat until softened. Add the rice and stir to coat.
2. Add chicken and shrimp stock and stir to combine. Scatter the chorizo around the pan. Cook for 15 minutes . Stir in the peas. Place the peppers around the pan alternating colors, like spokes on a bicycle. Place the shrimp and monkfish in between the peppers. Add the mussels with the hinge side down, so they can easily open then the calamari rings on top. Cover with tin foil and cook another 4-5 minutes or until the mussels open.
3. Uncover and sprinkle with sliced scallions and pimentón. Serve immediately.
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