Venetian-Style Paella
Serves: 3
Irwin Berge
1 January 1970
Based on User reviews:
44
Spice
53
Sweetness
48
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 cups
Chicken Stock2 tbsps
Extra-Virgin Olive Oil1
Salt2 tbsps
Butter1 cup
Orzo Pasta1 medium
Onion (finely chopped)1 large
Bay Leaf (fresh)1.25 cups
White Rice1 cup
White Wine (dry)Directions:
1
Remove the sausages and cut them into large chunks
2
Add the butter to the pot and let it melt
3
Put the sausages in a small skillet with 3/4 inches of water
4
Bring to a boil over medium heat and par-cook the sausages for 7 to 8 minutes
5
Meanwhile, warm the stock and saffron in a medium pot over low heat
6
Heat a large heavy pot or deep skillet, over medium-high heat and add the extra-virgin olive oil
7
When the oil smokes, add the chicken and season liberally with salt and pepper, to taste
8
Brown the chicken for a couple minutes on each side, then remove it to a plate
9
Add the par-boiled sausage and crisp up the casings, 2 to 3 minutes
10
Add the pasta to the melted butter and let it toast for a couple minutes, then add the onions and garlic
11
Season the pasta with salt and pepper, to taste, then add the bay leaf and stir for 2 to 3 minutes more
12
Add the rice and stir to combine, then deglaze the pot with the white wine, stirring for 30 seconds
13
Put the chicken and sausages back into the pot, pour in the saffron stock and stir
14
Cover the pot with a tight-fitting lid and simmer for 15 minutes
15
Add the seafood and tomatoes and cook until the shrimp are opaque, about 3 to 4 minutes more
16
If using mussels, cook until the mussels are open
17
Discard any that do not open
18
Remove the bay and discard
19
Transfer the paella to a large serving platter, top with basil, and serve