The Chew: Deluxe Dinner Party
In 1986, Batali was cooking in San Francisco, where the movement toward local specialties and ingredients was getting started. This dish uses fresh meat and seafood to make a beautiful Spanish-inspired meal that lets you sample a little of everything from bite to bite.
Cooking in the oil that you used to brown the sausage will help to infuse the flavors throughout the dish, helping every element compliment the others.
The Chew: Mario Batali 1986 Paella Recipe Ingredients
- 6 Chicken Drumsticks
- 1/2 lb dried Chorizo (in 1/2” pieces)
- 1 cup Calamari
- 1 1/2 tsp Saffron
- 2 cups rinsed Short Grain Rice
- 1/2 cup Peas
- 2 lb steamed Dungeness Crab
- 1 1/2 cups Bay Shrimp
- 1 diced Spanish Onion
- 2 tbsp Pimenton
- 3 quarts Chicken Stock
- 1 lb scrubbed Manila Clams
- Olive Oil
- 1/2 cup Roasted Red Peppers
- Zest & Juice of 1 Lemon
- 1 tsp Pimenton
- 2 Egg Yolks
- 2 cloves Garlic
- 1 tsp Saffron
- Olive Oil
Mario Batali: The Chew 1986 Paella Recipe Directions
- Preheat your oven to 425 F.
- Coat drumsticks with oil and salt them.
- Bake in a dish to crisp and fully cook, about 25 minutes. Reserve.
- Heat oil in a paella pan on medium high heat.
- Cook and crisp chorizo, which will help to flavor the oil.
- Add shrimp, cooking about three minutes. Remove and reserve.
- Soften onion in the pan for a few minutes and add salt.
- After about three minutes, stir in Pimenton and Saffron.
- Add the rice, cooking to toast for a couple minutes.
- Pour in stock and boil for about five minutes.
- Arrange shrimp, crab, clams, drumsticks, and chorizo in the pan.
- Add peas. Cook 16-19 minutes, until rice is done but firm.
- Add calamari for the final three or four minutes.
- To make the Rouille, combine the ingredients, drizzling olive oil in last and salting to your taste.
- Serve warm with Spicy Rouille.