Chef Tony Sebastiao
Tony & Penny's, www.tonyandpenny.com, Ludlow, MA
- For the chicken and pork
- 1 pound boneless chicken breast, cubed
- 1 pork loin, cubed
- 1/2 cup olive oil, divided
- 1 cup white wine, divided
- 1 1/2 cups beef stock
- 2 minced garlic cloves, divided
- Salt, pepper
- 1 Tbsp paprika, divided
- 2 bay leaves (optional)
- 2 oz vegetable oil for sautéing
- For rice
- 1 large onion
- 3 fresh tomatoes (medium size)
- Olive oil for rice
- 1 tsp paprika
- 1 Tbsp chicken base
- 1 tsp Tabasco sauce
- 1/2 tsp curry powder
- 1 lb long grain rice
- For clams
- 2 dozen cherrystone clams
- 4 Tbsp (2 oz) olive oil
- 3 cloves garlic
- Pinch cilantro
- 1/2 cup (4 oz) beer
- 2 bay leaves (optional)
- For sausage
- 3 oz vegetable oil
- 4 oz chourica (cooked and sliced in rounds)
In two separate glass containers marinate the meats for 4 hours.
For the chicken add: 1/2 cup olive oil, 1/2 cup of white wine, 1 garlic clove minced, pinch of pepper, salt and 1 Tbsp paprika.
For the pork loin add same ingredients as for the chicken, plus 2 bay leaves.
To two large skillets, add 4-5 Tbsp vegetable oil to each pan, both over medium-high heat. Add chicken to one, and pork to another. Sauté until browned. Add 1/2 cup beef stock to each pan. Cook chicken for 15 minutes and the pork loin for 20 minutes.
In another pot, add thinly chopped onion and tomatoes along with 3-4 Tbsp olive oil. Let it cook for 5-10 minutes while occasionally stirring. When done, add paprika, 3 cups of water, and 1 Tbsp of chicken base. Also, add 1 tsp of Tabasco sauce and a pinch of curry. Bring the prepared broth to boil, and then add rice.
While the rice is cooking, wash the clams and put them into a pot with 1/4 cup olive oil, 3 cloves of garlic and a pinch of cilantro. You may add 1/2 cup of beer. Let the clams boil until they open, then strain the juice from the clams into the cooking rice. Salt and pepper to taste.
When the rice is halfway cooked add the chicken and pork. Cook this mixture for about 8-10 minutes, until rice is al dente. Cover the pot. Remove the pot from the heat now and let it sit for 5-10 min.
Plating your Paella Valenciana:
2 dozen (medium size) shrimp
3 lobster tails (4 to 5 ounces each), split in two
4 oz chourica sausage (cooked and sliced in rounds)
6 slices, roasted red pepper
1 handful green peas
Peel shrimp and boil together with lobster tails.
In oval dish (cook’s choice) place shrimp, lobster tails, chopped red peppers, chourica, and the peas. Press layer of Valenciana rice mixture over top. Flip dish upside down on top of a larger serving platter.
Place clams and lobster tails around the Rice for a decorative accent!
Recommended wine/beer for Paella Valenciana-Portuguese Style:
José Maria da Fonseca 2004 Periquita [Estubal, Portugal]
Here we go again! The wine steward just doesn’t ever seem to catch a break. Garlic, curry, paprika, cilantro, Tabasco and chourico again—even Porter or Stout seems too tame for the aggressive ingredients of this dish. No need to fret, these ingredients never stopped the Portuguese from enjoying wine with their meals. So let’s just dive into it with a perfectly delicious Portuguese red wine called Periquita. Originating only a marathon’s distance from Lisbon just across the Tagus River on the Setubal Peninsula of Portugal’s southwest coast, Periquita is perhaps the country’s most famous red table wine, and it has been for over 150 years. Blended largely from an indigenous grape called Castelão, and matured in a mixture of new and old oak, Periquita is a fullish, supple and juicy red with a rather firm backbone, no doubt the result of the limestone that runs freely in the sub-soils of its vineyards. The spicy, berry flavors and the easy quaffing character of Periquita make it the ideal companion to Tony and Penny’s take on paelha.