Basque Style Paella Food

BASQUE STYLE PAELLA

Steps:

• Place chicken breasts, skin side up, in greased 13x9x2" baking pan.
• Season with salt and pepper. Brush with melted butter.
• Sprinkle with coriander, cover with foil and bake at 350*F for 40 minutes.
• Uncover; sprinkle with sherry and bake 20 minutes longer, basting occasionally with pan drippings.
• Cook garlic, onion, and rice in hot olive oil in large skillet until golden.
• Add green pepper, broth, tomatoes, salt and sugar. Cover and simmer gently for 25 minutes. Stir occasionally.
• Stir in chicken, shrimp, clams, cayenne, and olives. Cover and continue cooking 5 minutes, or until clams pop open and liquid is absorbed.

SPANISH STYLE PAELLA

Steps:

• For ham hock broth:.
• Preheat a large sauce pot over medium-high heat.
• Add ham hocks and olive oil.
• Allow to caramelize, both sides, for about 10 to 20 minutes.
• Add carrots, onions and celery, stir in thoroughly.
• Slice 1/2 head of garlic in half.
• With wooden spoon, push mixture aside to create room at bottom of pot for caramelizing the garlic.
• Place each side of the garlic into pot, garlic side down.
• Leave to caramelize for about 10 minutes.
• Mix in paprika, tomato paste, tomato puree, chicken stock, bay leaves, and water.
• Allow to simmer for another 45 minutes.
• Skim off any fat that has formed and add saffron.
• Allow to simmer for another 30 minutes.
• Strain and refrigerate to cool.
• Can be made two days ahead.
• Yield: 5-6 cups.
• For Paella:.
• In a large paella pan or large saute pan over medium heat, add olive oil and then fresh sausage.
• Saute for about 5 to 8 minutes, or until sausage is well browned.
• Add chicken and dried sausage to pan and saute 5 to 8 minutes, or until chicken starts to brown.
• Add the shrimp and saute just until the shrimp begin to turn red and curl, about 2 to 3 minutes.
• Remove all meats from paella pan, using a slotted spoon, and place them on cookie tray to cool.
• In the now empty paella pan, sweat the carrots, onions, and celery for about 15 minutes.
• Add garlic and saute with vegetables for another 2 minutes.
• Add the risotto rice, stir and saute until the grains are a pearly white.
• Add white wine, and allow to cook down until almost completely gone.
• Then begin to add broth, about 2 ladles at a time, every 7 to 8 minutes unti1 35 to 40 minutes have passed, or until broth is fully incorporated into rice and vegetables and rice is tender but al dente.
• Stir meat and seafood back in to heat before serving.

BASQUE STYLE PAELLA

Steps:

• Place chicken breasts, skin-side-up, in greased 9x13x2-inch baking pan. Season with salt and pepper. Brush with melted butter. Sprinkle with coriander, cover with foil, and bake at 350° for 40 minutes. Uncover, sprinkle with sherry, and bake 20 minutes longer, basting occasionally with pan drippings. Cook garlic, onion, and rice in hot olive oil in large skillet until golden. Add green pepper, broths, tomatoes, salt, and sugar. Cover and simmer gently for 25 minutes. Stir occasionally. Stir in chicken, shrimp, clams, cayenne, and olives. Cover and continue cooking 5 minutes, or until clams pop open and liquid is absorbed. Fun Fact: Established on March 1, 1872, Yellowstone National Park is the first and oldest national park in the world. Found within its 3,472 square miles is the world's most extensive area of geyser activity. There are more than 10,000 thermal features including geysers, hot springs, mudpots, and fumaroles (a hole in a volcanic area from which hot smoke and gases escape). Yellowstone National Park is located 96% in Wyoming, 3% in Montana, and 1% in Idaho.