Get in the wayback machine, we are going to New Orleans during the Spanish occupation. The new lords and ladies came over, and were missing a taste for home. They requested Paella, and the local cooks did the best they could with the ingredients that they had on hand.
Why it works: Rice is always tricky on the stove-top. Why? because it either scorches on the bottom, or it it over cooked and soupy. This over in cooked with a lid in the oven to immitate a steamer. This helps the rice get fluffy, while eliminating the risk of direct heat scorching the bottom. If you'd like a "paella este" crispy rice bottom, you can finish on stove top.
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Equipment:
Dutch Oven or large cast iron sauté.
Ingredients:
Roux
(rendered Andouille fat)
AP flour
Trinity
White onion
Red bell pepper
Celery
Garlic
Liquids
Tomato Paste
Chicken Stock
Amber Beer
Aromatics
Bay leaf
Thyme
Proteins
Andouille sausage
Shrimp
Garnish
Green Onion (Chives)
Parsly
Rice
Louisiana popcorn rice
Instructions: But andouille into thin coins.
Cut trinity into small dice, mince garlic
Sauté Andouille in a Dutch oven, get to a light caramelization.
Remove andouille, leaving fat in pot
Sautee trinity until onions are transparent, add tomato paste and garlic
Add rice and pearl
Add 2 cups stock 1 cup beer until 1 knuckle over rice.
Add bay leaf and thyme.
Bring to a boil and reduce heat to simmer, cover with lid, and place in oven at 350 F oven.
Bake for 15-17 minutes
Remove, gently stir in shrimp, the liquid should just be a the rice level.
Finish on low on stove top .
Fluff rice, remove bay leaf and thyme. Bottom should be slightly crispy.
Plate.
Plating Instructions
Tasting Journal
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