José Andrés: Red Paella

A touch of saffron gives great flavor to this chicken and wild mushrooms paella dish by acclaimed chef José Andrés.

A touch of saffron gives great flavor to this chicken and wild mushrooms paella dish by acclaimed chef José Andrés.

Read the transcript of this video
[MUSIC] If you are the Indiana Jones of cooking, you buy something like this that is called chicken. I don't know if you've ever seen a whole, but it looks like this chicken. You do onion, you do garlic, carrots, you do leeks. You put them all together in a put, you put them to boil. Two, three hours later you have what- A great chicken stock. Now another way to make very quick, a stock, who can buy dried mushrooms today? The mushroom has the flavor of the country. And then you add hot water. This is very hot, yes? Oh my God it's hot. But it can be cold too. And you cover the mushrooms. And then what happened, five, 10, 15 minutes later this very heart thing Becomes very soft, and the marjoram releases flavor into the water. So I add this marjoram flavor to the chicken. And then we get the flavor in the chicken right there, okay? And then we have the chicken. Little bit of the chicken, little bit of the oil. We saute the chicken. We saute some mushrooms, like some fresh morels, chanterelles, some porcini, some white mushrooms, whatever mushrooms you have, until we get, more or less The chicken, kind of, brown, we add the rice. Again, almost a cup of rice, three cups of liquid. Before, we're gonna add, again this almora, and you're gonna sautee everything. So, in this one, we're gonna do something that's very unique is paella. With cheese Saffron. Everyone thinks that saffron is expensive. It's expensive that if you buy a kilo. You buy very little. And very little cost very nothing. So here, we are sauteing the rice and mushrooms, the chicken. And now we are ready to add the stock. Three cups. One Two, and three, more or less. And this one is heavily boiling. Can you put the salt for me [UNKNOWN]. Let's go. The one with the chicken, the mushrooms, the saffron, already the chicken and the mushrooms and the saffron are talking to each other. The flavors are being kind of mixing. This is a magic moment. This is the moment that the liquid is already reduced. The rice is kind of asking for more. For more water! But if you give more water, the rice somehow also overcooks. You need to try always to achieve that during the 15 minutes, one five minutes, that takes to cook the rice From the moment you begin to the end, you put the right amount. That's what paella, so how, it's you need.
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José Andrés: Red Paella


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