Paella With Wild Rice, Seafood And Cornish Hen
Serves: 3
Estell Schumm
1 January 1970
Based on User reviews:
46
Spice
57
Sweetness
51
Sourness
44
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 cups
Wild Rice1 large
Yellow Onion450 g
Mussel4 large
Squid2 tbsps
Olive Oil2 tsps
Ground Turmeric1 tsp
Paprika (smoked)4 cloves
Garlic4 cups
Chicken Stock1 pinch
Saffron Threads1 cup
Green Pea (frozen)Directions:
1
Soak the wild rice in 4 cups cold water for at least 2 hours
2
It will absorb some of the water and puff up a little bit
3
To roast the red peppers: Place the red bell peppers directly onto the fire on your gas stove
4
Or place directly onto your electric burner
5
Char well for over 15 minutes on all sides
6
You are looking for a very black exterior
7
Pop the peppers into a bowl and cover tightly with plastic wrap to seal in the heat and sweat
8
In 10 minutes you can peel off the charred skin
9
If you want you can do this under running cold water, which makes it a little easier
10
Cut in wide slices and set aside
11
Peel and finely dice the onion
12
Slice the sausage into 1/2-inch pieces
13
To fabricate the Cornish game hen: Remove the carcass from your hen beginning at top of bird along either side of breast bone
14
Using a sharp knife, work your way down each side of carcass trying to remove as much meat from the bone as possible, to make 2 halves
15
Leave in the leg and wing bones, but discard the carcass (or save for stock)
16
Then cut the leg and wing pieces off from the breast pieces
17
To clean the shrimp: Start by holding the shrimp, backside up, and run your knife down the length of its spine
18
This will expose the vein
19
To remove the vein you can use your finger, or the tip of your knife to pull it out of the shrimp
20
To clean the mussels: Scrub the mussels removing any sand and seaweed bits
21
If mussels are open, test them by pressing the two shells together
22
If they start to close, then they are still alive and safe to use
23
If not, discard them
24
To clean the squid: Grab the head, while holding the end and PULL
25
Most of the guts will come out in one neat pile
26
You need to remove the transparent spine (or quill) by running a finger along the inside of the mantle holding it by the tip and pulling
27
Check the base in case there is a bit of spine left and that can be removed as well
28
Remove the wings by pulling off and then peel the rest of the skin off, which should come off in one piece
29
Slice the squid body open, score it on the diagonal (making a shallow incision but not cutting all the way through)
30
Then cut this squid piece into flat triangles, or if you prefer simply cut the squid body into rings
31
In a large skillet turn a large pan on high heat and drizzle in the oil
32
Add the hen pieces to the hot pan and sear and brown on all sides, about 8 to 10 minutes
33
Take the pieces out of the pan and set aside
34
Add the chorizo or other sausage to the pan
35
Stir until browned, about 3 to 4 minutes
36
Leave there
37
In the same pan, continue to build the dish by adding the onions, and saute until golden
38
Add the turmeric, and smoked paprika, and then add the garlic
39
Add the wild rice, and stir to coat with all the flavors and allow the grains to toast slightly
40
Return the seared hen pieces to the pan
41
Add your warm chicken stock to which you have added the saffron
42
Reserve about a cup of stock for later
43
Cover the pan with a lid or tin foil, and let cook, about 40 minutes
44
Finish by adding the seafood (shrimp, mussels, squid), and the last cup of stock just before the last 10 minutes
45
Just before serving, add the peas and the reserved roasted red peppers
46
Cover for a minute and the residual heat will warm both
47
Ladle up into two personal paella pans