Pescado Paella
Provided by: Chef Nicholas Farina ~ Verdad Restaurant & Tequila Bar
Ingredients:
3 cloves garlic
1 onion sliced
1 cup of Spanish Chorizo diced
½ cup of cleaned and sliced calamari
4 U10 scallops
4 U12 Shrimps
1 chicken breast smoked and sliced
6 littleneck clams
10 PEI mussels
3 cups of calsparra rice
7 cups of fish stock or chicken
1 bunch cilantro
1 bunch oregano
Directions:
Begin sautéing garlic, onions, chorizo, and calamari until it starts to render
Add shrimp scallops clams and mussel
Add saffron allow all flavors to blend
Add carrots sugar snap peas tomato wedges
Remove shrimp, scallops and mussels
Add rice allow to brown for 5 minutes
Add in smoked chicken
Add sofrito, and fish stock (save 1 cup for later)
Allow to simmer approximately 25 minute or until all liquid is absorbed and rice is tender to bite
Add back in your seafood adding a little more stock.
Add fresh herbs
Let rest 5 minutes
