Serves 8-10

6 boneless chicken thighs, trimmed of fat and cut into 3 pieces each
1 lb large raw shrimp, peeled and cleaned
salt and pepper
1 orange, zested
1 tbl Spanish paprika
Olive oil, as needed
1/2 lb Spanish-style chorizo, sliced
1 white onion, diced
1/2 cup white wine
1 28-oz can diced tomatoes
large pinch crumbled saffron threads
3 1/2 cups short grain rice, (like Arborrio)
6-8 cups chicken stock
1 cup frozen peas, defrosted

*** Preparation ****

1. Toss the trimmed chicken and shrimp with salt, pepper, orange zest, paprika and enough olive oil to lightly coat. Divide the shrimp from the chicken and set both aside for 1 hour to overnight.
2. Heat a large skillet or paella pan over medium-high heat. Add olive oil to lightly coat the bottom of the pan. Add the chicken and brown on both sides and remove from pan.
3. Add the chorizo and onions and sauté until onions are softened. Add the wine and scrape the bits from the bottom of the pan. Add the tomatoes and saffron. Cook for about 2 minutes.
4. Add the rice and stir to combine evenly. Add stock to cover the rice by about 1 inch and nestle the chicken into the rice.
5. Stir gently to be sure the rice isn’t sticking. Cover loosely with foil and simmer for about 15 minutes without stirring.
6. Check the rice — it should be just tender and not mushy. If it needs longer, add a bit more stock and cover and cook for 5 more minutes.
7. When rice is tender, place the shrimp and peas on top of the rice and sprinkle with a bit more stock. Cover tightly with foil. Cook for 5-10 minutes until shrimp begin to turn pink. Increase heat and cook for about 2-3 minutes until you can smell the rice toast.

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From the demo: Spring Fine Dining
Courtesy of Chef Vincent Cachot

Serves 4

Main Ingredients:
12 each – U10 Diver Scallops
12 each – White Asparagus, peeled, blanched
1 recipe – Chorizo Ratatouille (See Below)
1 recipe – Roasted Hazelnut Vinaigrette (See Below)
 
Chorizo Ratatouille:
½ each – Red Onion, small dice
1 tsp – Garlic, chopped
½ each – Yellow Squash, small dice
½ each – Zucchini, small dice
¼ each – Carrot, small dice
6 each – Mushroom heads, dice
½ each – Eggplant, small dice
3 oz. – Spanish Dry Chorizo, small dice
4 each – Basil Leaves, chopped
To taste – Salt and Pepper

Preparation: Add 1 tablespoon of extra virgin olive oil to a hot sauté pan. Over medium heat, first add the onion and cook until translucent. Add garlic and chorizo and sauté for 2 minutes. Add yellow squash, zucchini and eggplant to the pan and cook for 3-5 minutes or until vegetables are tender. Adjust seasoning with salt and pepper. Remove pan from heat and stir in basil. Keep warm and reserve for plating.

Roasted Hazelnut Vinaigrette:
¼ cup – Champagne Vinegar
¾ cup – Extra Virgin Olive Oil
2 oz. – Hazelnuts, toasted, rough chopped
2 each – White Asparagus, peeled, blanched, small dice
1 each – Tomato, seeded, small dice
4 each – Basil Leaves, chiffonade
To taste – Salt and Pepper

Preparation: In a mixing bowl, add vinegar. Slowly whisk in olive oil until all is incorporated. Add remaining ingredients and adjust seasoning with salt and pepper.

To finish the dish:
In a large sauté pan over high heat, add a little olive oil. Season scallops with salt and pepper then add to hot sauté pan. Cook over high heat until scallops are caramelized and golden brown. Flip over and cook a remaining 1-2 minutes or until medium rare. Once the scallops are turned over, add the 12 spears of white asparagus to the pan to warm up. Remove scallops from pan and transfer to paper towels to drain excess moisture. Plate the dish.

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Preparation:

Fill 2 quart saucepan with water and place on medium heat. Add containers of concentrated fish and chicken stock, stir to dissolve. Add saffron and paprika. Reduce heat to low.

Salt the chicken and rub with a small amount of paprika.

Heat approximately 2 tablespoons olive oil in a 13 inch Paella Pan over medium high heat. Add the chicken and chorizo and sauté for about 5-10 minutes until chicken begins to brown. Remove from paella pan and reserve in a separate dish. Add onion, bell pepper, chopped garlic and parsley to the paella pan and cook for approximately 5 minutes, stirring occasionally. Add rice, tomato and piquillo peppers. Cook for another 5 minutes, until the rice starts to brown.

Pour the heated broth into the paella pan and stir until it boils. Return the chicken and chorizo pieces to the paella pan, burying them in the rice. Scatter the cloves of garlic on top. Cover with foil and cook for about 30 minutes, stirring every 10 minutes. After 30 minutes taste the rice. It is done when the grains are tender and not starchy.

 You can leave a little broth in the paella, or cook until the broth is fully absorbed.

Purchase items in BOLD in-store at Surfas or online at Culinary District!