Jose Andres Paella Recipe

Home » Articles Feed » Chef José Andreś-Inspired Chicken, Mushroom and Sausage Paella in my Lodge Carbon Steel Paella Pan & Tapas Paired with Ribera Del Douro Wine is the Perfect Meal for Weekends Chef José Andreś-Inspired Chicken, Mushroom and Sausage Paella in my Lodge Carbon Steel Paella Pan & Tapas Paired with Ribera Del Douro Wine is the Perfect Meal for Weekends

Usually, I teach paella cooking classes but this time I was the student. Our local Williams Sonoma was featuring paella this month and I couldn’t resist experiencing other recipes for paella because I always learn something new and ways to add new flavor profiles to my paellas.

The ingredients for this type of paella was pretty straight forward but I couldn’t resist on adding my signature touches to make it my own.

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When, I am creating a custom paella for 6 people, I always use my 15 inch Lodge Paella Pan. I love it! It cooks the paella perfectly, helps ensure the crusty socarrat rice crust and finish it off in the oven.

A fresh, well-made broth is the key to the foundation of creating a flavorful and authentic paella. The best part of this class was the mushroom broth. Fill a stock pot with your favorite (homemade) chicken stock (or water ) and fill it with a package of a variety of fresh mushrooms (sliced), carrots, celery, onions, fresh thyme. Add your favorite spices and salt and pepper, too. I prefer the combination of chicken stock and mushrooms for more flavor in the stock. Flavor and aromas should be the most important consideration in creating the best paellas ever, including the stock!

Locally made sausages are a big deal here in Nashville because they are amazing so I include some of the best around. Find your local butcher to add a touch of your area in each bite. This is so important. If your a lucky enough to find a locally made Spanish-style chorizo in your area, use it!

Grilled Paella Recipe

The Chicken Mushroom Paella by José Andrés that was posted in Wine Enthusiast Magazine is a nice recipe on its own, which inspired me to take it to another level by adding a few ingredients that you like with elevate the flavor profiles and the bright colors will catch your eye.

Green peas, red and yellow pepper strips and lemons added near the end of the cooking add color contrast and interesting flavors and textures you will enjoy.

There is nothing better than a big bowl full of flavorful paella with a perfectly formed soccorat (rice crust) and with a bottle of full-bodied Ribera del Duoro near by. Fuentespina Seleccion 2011 is a classic example of the luscious 100% Tempranillos from the Ribera de Duoro region of Spain. Wines from this area are very diverse and flavors of plum and strawberries that pair well with dishes with layers of flavors including sausages and chicken.

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The tapas is an-seared shrimp with olive oil, salt and pepper with Curry Mayo with lime. Mix 1 cup mayo with 1 tablespoon of Madras curry powder, honey to taste, lime juice to taste. Serve with a bubbly glass of Cava Rose’.

Fresh orange segments, chopped/blanched asparagus and sweet purple onion pairs very well with a paella dinner. Serve with fresh, homemade ranch dressing with fresh or dried tarragon.

Tags:@lodgecastironauthentic paella in nashvillebest paella in Nashvillecarbon steel paella panChicken and Mushroom Paella with Sausagecurry mayonnaiseeat the best paellainspired by chef Jose AndresLisa makes paella in NashvilleLisa Mays PaellaLodge Carbon Steel Paella Panmy paella travels cateringMy Paella Travels in Nashivllepaella pans from Lodgepan seared shrimp tapasRibera del Dourospanish paella in Nashville by My Paella TravelstapasWilliams Sonoma Paella ClassWine Enthusiast Magazinewine pairings with paellawww.lodgemfg.comWhen Ithink of Spanish cuisine, paella often comes to mind. The dish has positive memoriesfrom a trip to Spain a few years back — I couldn't stop ordering it. AndJosé Andréshas positive memories, too, from making the dish with his own dad.

José Andrés' Arroz De Bogavante

One dish I cook with my dad a lot was paella. And I wouldhelp him make the fire, he told USA TODAY.Through life, my daughters, they've been learning how to make paella.But when we went to Valencia, I thought it was a great idea to do the search — the search for the perfect paella.

Andrésand his daughters Carlota, Inés and Lucia take viewers on a journey through their father's home country in a new six-part series José Andrés and Family in Spain, which premiered last month onDiscovery+.

When I ate the paella that they made from beginning — shopping ingredients — to the end, (it)was fascinating to see how these three — to melittle things — because they are still little things to me — how they were so successful in making one of the most difficult dishes in the history of mankind.

José's Iconic Paella Dinner Kit For 3

In a 13- or 15-inchpaellapan, heat the olive oil over medium-high until it is hot but not smoking. Add the chicken and rabbit pieces. Sear the meats on all sides until well-browned, about 8 minutes, then season with salt. Move the meatto the outer edges of thepaellapan, creating a circle in the center.

Add the romano and garrafobeans (or lima or fava beans) in the center of the pan and season with salt. Cook the beans until lightly browned, about 5 minutes, then push the beans to the outer edges of thepaellapan with the meat.

Pour the crushed tomato puree into the center of the pan and let it cook, stirring occasionally until it reduces by half and begins to turn a deep red color, about 5 minutes.

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Remove the rosemary and add the rice, taking care to spread it evenly around the pan and mixed with the meat and vegetables. Cook for 8 minutes on high flame, stirring frequently with a wooden spoon. You should see the rice floating around the pan as the stock boils.

Reduce the heat to medium-low and do a final stir of the rice to make sure the meatand vegetables are evenly distributed across the pan. Cook for 10 minutes, and do not stir as the liquid cooks down. You want the rice to be slightly al dente, with a nice firm center. When you have 2 minutes left, there should be little liquid left in the pan, increase the heat to high to get the crunchysoccarat, the caramelized crust at the bottom of the pan. When the rice is done, remove the pan from the heat and let it sit for 5 minutes before serving.The best paellas in Spain are made over a fire. Learning to control the fire is a skill I have been perfecting since I was a boy when my father gave me the job to watch the flames as he cooked paella for our neighbors and friends. 

I have a fire pit in my backyard, but for many, and especially for those learning to make paella, a gas ring will be the best way to cook your paella. You can find them online and in some specialty shops, or you can use a gas grill or a stove top burner. But don’t try to make paella on an electric range, it won’t give you enough heat to cook and flavor the rice. 

How To Make Paella At Home

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In Valencia, where paella is made over fire, usually in large pans to feed family and friends, they use water to cook the rice, not stock. The combination of the fire, the chicken and rabbit pieces on the bone, and a longer cooking time, allows the water to turn into a rich stock right in the pan. For this recipe, I recommend you use a chicken stock to help give you some of the deep flavor that the fire gives to the dish. (Learn more about the history and efforts to define “real” paella Valenciana in my post from earlier this week!)

Be sure to watch your paella pan as it cooks, and look for where the stock is bubbling more vigorously, you may need to rotate your pan to distribute the heat and allow it to cook evenly. But do not stir the rice! Be patient. You will be astonished.

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My tips: You can usually find romano beans—the broad, flat snap beans sometimes known as Italian pole beans—in farmers markets in the summer. You could use green beans if they are not available. The

Beans used in Spain are similar to butter beans or large lima beans. These creamy beans soak up all the flavors of the paella. (Though it’s not entirely traditional, I sometimes add artichokes to this paella when they are in season.) 

To perfect your paella, be sure to use Spanish bomba rice. You can now find it in stores across America or online. 

Chef José Andreś Inspired Chicken, Mushroom And Sausage Paella In My Lodge Carbon Steel Paella Pan & Tapas Paired With Ribera Del Douro Wine Is The Perfect Meal For Weekends

My team has put together many of the things you need to make paella, from the pans to bomba rice, at our Mercado Little Spain online store. You can find it here.

In a 13- or 15-inch