Using a family recipe, chef Jose Enrique makes this chicken-and-rice recipe with what seems like too much stock, wine and pilsner, but the result is especially moist. Use short-grain rice like Bomba, which absorbs liquid well.
Chef Way At Jaleo, the delightful Spanish restaurant in Washington, DC, Jose Andres prepares this satisfying rice dish with lots of seafood, including hard-to-find cuttlefish, and a house-made fish stock.
This is star chef Jose Andres's super-versatile version of the classic Spanish chicken-and-rice dish. Feel free to swap rabbit for the chicken; if fresh wild mushrooms like chanterelles and morels are in season, add them as well.
Traditionally made over an outdoor fire, paella doesn't get any better than this seafood version. The quick broth made here from shrimp shells adds a distinctly rich flavor, but you can substitute fish stock or three parts bottled clam juice diluted with one part water. After adding the broth, don't stir the paella again so a deliciously crisp bottom crust will form. It's important to have all the ingredients and two heavy-duty oven mitts ready grillside before you start.