Video:Paella Valenciawith Craig Wilson
Bring the taste of Spain to your dinner table tonight with Paella Valencia. In this recipe, seafood, chorizo, and chicken get an extra kick from piquillo pepper sauce.See Transcript
Transcript:Paella ValenciaHi, I'm Craig Wilson from Tasca restaurant in New York City for About.com Food. Today we'll be making the classic Paella Valencia.
Paella Valencia IngredientsFor this recipe, you'll need:
- 5 ounces short-grain rice
- 3 ounces piquillo pepper sauce
- 4 ounces dark meat chicken, diced
- 4 ounces chorizo
- 2 ounces fresh English peas
- 3 Prince Edward Island mussels
- 3 littleneck clams
- 3 shrimp
- 1/2 cup chicken stock, fish stock, or water
Piquillo Pepper Sauce IngredientsTo make this sauce, you'll need:
- 6 piquillo peppers
- 1 clove garlic, coarsely chopped
- 1 tablespoon parsley, roughly chopped
- dash of vinegar
- 1/2 teaspoon smoked paprika
- 1/2 cup mayonnaise
Make the Piquillo Pepper SauceTake six piquillo peppers and discard the seeds. Place the peppers in a blender. Add the garlic, parsley, vinegar, and smoked paprika, and puree until smooth.
Transfer the mixture to a small bowl, and stir in the mayonnaise until smooth.
Cook the Chorizo and ChickenFirst, preheat the oven to 475 degrees. Then, we have a small paella dish here, and we do these to order.
Add a little bit of oil. Then, add the chicken and the chorizo, and let that cook for a minute.
Combine the Other Paella Valencia IngredientsAfter you have the chicken a quarter of the way done, add the rice, piquillo pepper sauce, and the chicken stock, water or fish stock.
Next, start adding the peas and the seafood. Place this onto a sizzle pan, and into the oven it will go.
Cook the Paella Valencia in the OvenTake it out of the oven after about 10 minutes, and here is the Paella Valencia.
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