Chef Marc visits with Gene Burns on “Dining Around” aired on KGO Radio. From Hong Kong to London to Greece and Brazil they talk about Marc’s Culinary Adventures around the world. They also talk about the Holiday party at Gene Burns house where Marc prepared a paella. Listen in for tips on preparing a perfect paella! They also talk about high heat cooking both your holiday turkey as well as prime rib. It’s holiday time– so make yours special by listening to this podcast! Duration: 12m43s
If you’re interested in making a Paella, check out the recipe below:
Paella (pronounced IPA: /pa’eʎa/) is a rice dish, originally from Valencia, where it is eaten especially on Sundays and during the Falles. There are many variations of it with different ingredients.
The name paella is the word for “frying pan” in Valencian (from Latin patella); however, the dish has become so popular in Spanish that the word paellera is now usually used for the pan and paella almost exclusively for the dish.
Paella is usually garnished with vegetables and with meat or seafood. The three main ingredients are rice, saffron, and olive oil.
ChefMarc Vogel’s PAELLA
Serves 4
Ingredients:
4 Lobsters
2 Oz. Olive Oil
1 Onion Peeled and chopped
1 Tbs. Garlic Chopped
2 Oz. Red Bell Pepper Dice Medium
2 Oz. Green Bell Pepper Dice Medium
8 Oz. Paella Rice or Long Grain
4 Cups Fish Stock
1 tsp. Saffron
1 lb. Peeled and deveined large shrimp
1 lb small clams
2 lbs Mussel, Scrubbed and Cleaned
1 Pc. Scallion Chopped Fine
1 Cup Tomato Diced Medium
1/2 Cup Chopped Parsley Chopped Fine
1/2 Cup Dry White Wine
1 Tbs. Lemon Juice
1 Tsp. Lemon Zest
1 Tsp. Orange Zest
1/4 Cup Fresh Green Peas
Method:
1. Boil the lobster for 5 minutes in rolling boil with 2 tbsp salt. Remove the lobster and reserve.
2. Add the Olive oil when pan is burning hot, add onion, garlic, peppers to the Paella pan and cook for few minutes
3. Add the rice, saffron, fish stock bring to a boil.
4. Cover and place in an oven at 375F cook for 15 minutes
5. Add the shrimp, clams, mussels, cooked lobster cover and cook for 10 more minutes
6. Add the lemon, Lemon zest, orange zest, peas, scallion, tomato corrected seasoning with salt and pepper.
For those of you wanting more information on my 48″ Paella pan set-up; check back here soon. I’ll be posting information on that pan soon!
Thanks and Happy Holidays to YOU !!!
Posted by Chef Marc in Podcast, Podcast Notes & Recipes | RSS 2.0
