Hubert Keller Owner/ Celebrity Chef of Fleur de Lys, Fleur, & Burger Bar. 2011 Forbes Four Stars, Michelin Star, Les Grand Tables du Monde, Gayot Top Ten Best Restaurant Winner.  Top Chef Masters Finalist. Bravo's Top Chef & Top Chef Just Desserts Judge.
recipes from Hubert Keller
Seafood           Hubert's Favorite Paella
Back to Recipes Listing           Episode: 208           Episode Name: Crowd-Pleasing Paella           Download Recipe Card

Ingredients:

(Yields: Serves 8-10)

•   1 4-pound chicken, whole
•   12 large shrimp, head on, size 16/20
•   1 rack of baby back pork ribs
•   4 ounces chorizo, cut into ½" discs
•   2 tablespoons olive oil
•   2 onions, thinly sliced
•   6 garlic cloves, peeled
•   2 bay leaves
•   4 sprigs thyme
•   2 teaspoon salt
•   1 teaspoon pepper
•   6 large squid, cleaned, 6 inches long
•   4 tablespoons olive oil
•   3 cloves garlic, minced
•   1 14-ounce can diced tomatoes
•   ½ tablespoon saffron
•   3 cups Bomba rice (or long grain white)
•   1 1/2 quart clams
•   1 quart mussels (optional)
•   1 cup peas
•   4 roasted piquillo peppers, diced (or substitute roasted red peppers)
•   4 slices baquette, toasted
•   1 heirloom tomato
•   1 clove garlic
•   4 sliced Serrano ham

Directions:

For convenience, you can purchase the chicken already cut up, but ideally you want to have 8 small serving pieces with skin on from 1 chicken

Lay the chicken on a counter, breast side down, and cut off the thigh and leg piece. Cut between the bone joints of the leg and thigh to get 4 pieces total.

Remove the wings from the chicken, then cut off the wing tips and reserve. Cut each wing in half at the bone joint, leaving skin on.

Cut off the entire breast of the chicken with the skin and bone intact. Cut the into halves by slicing lengthwise through the breast. Then cut each breast piece in half again crosswise to create 4 pieces total.

Chop the remainder of the chicken (will be mostly bones) into large chunks and reserve.

Peel the shells off of the shrimp, leaving the heads on, and reserve. Set peeled shrimp aside.

Cut each rib from the rack of pork by slicing between the bones. (You should have about 14 pieces.) Set aside.

To make the cooking stock, heat a medium-sized stock pot over medium-high heat. When hot, add 2 tablespoons olive oil. Add reserved chicken bones, wing tips and shrimp shells. Let these sear about 4-5 minutes, flipping as necessary to lightly brown both sides.

Add about ¼ of the sliced onions to the bones, along with garlic cloves, bay leaves, and thyme.

Add 2 cups of water to the stock or enough to cover ingredients, ½ teaspoon salt and ¼ teaspoon pepper.

Bring the mixture to a simmer, and reduce the heat to low. After the stock has been cooking for 5 minutes, foam will rise to the surface. Using a wooden spoon, skim this foam out of the pan and discard. Allow the mixture to cook for 20 to 25 minutes.

When finished cooking, strain the stock through a fine mesh strainer and reserve. Discard any solids that have been strained out of the liquid.

Cut the tentacles off of the squid bodies. Chop the bodies into 1 inch pieces.

Heat 2 tablespoons olive oil over medium high heat in a large Paella pan or 7 qt. stove-top casserole pan. When smoking, add squid bodies and tentacles. Season with ½ teaspoon salt and ¼ teaspoon pepper.

Allow the squid to cook for 2-3 minutes, and then remove from the oil with a slotted spoon and set aside.

Add 1 tablespoon olive oil to the pan. Add remaining sliced onions and minced garlic. Cook the onions and garlic for 4 to 5 minutes, or until translucent and beginning to turn golden brown. Remove them from the oil with a slotted spoon and set aside.

Add 1 tablespoon olive oil to the pan. Season the chicken pieces and pork ribs with approximately 1 teaspoon salt and ½ teaspoon pepper (or to taste). Add the chicken pieces to the hot oil, skin side down. Add the pork to the pan. Sear the meats to golden brown on each side, about 8 minutes total.

Tilt the pan at an angle and, using a spoon, remove the fat from the pan and discard.

Add tomatoes and squid to Paella. Pour in enough of the stock made earlier from shrimp and chicken bones just to cover the mixture. Add the saffron. Cover the pan with a tight fitting lid or aluminum foil and let cook over medium low heat for 20 minutes.

Add rice and chorizo to the pan. Cover and let cook 10 more minutes.

Add clams, pushing them down into the liquid. Cover and let the mixture cook an additional 5 minutes, or until the clams begin to open.

Add the peeled shrimp, peas, and diced piquillo peppers. Cover and cook 3 to 4 more minutes. Make sure the rice is thoroughly cooked.

Cut the heirloom tomato in half, and rub on all slices of the baguette. Then rub the sliced with the garlic clove. Top each slice of baquette with a slice of ham, and serve with the Paella.