by kirra » Sun Oct 11, 2009 6:48 pm
Paella Bites
Ingredients:
1 piece (2 oz) finely chopped air dried traditional chorizo
1/2 yellow onion, finely minced
2 Tbsp red pepper, chopped
2 grams or one small pinch of saffron
2 cloves garlic, chopped
1 Tbsp olive oil
1 cup sushi rice, rinsed
2 cups chicken stock
1 fresno pepper (or mild red chili)
2 oz smoked chicken (leg is best), diced small (regular chicken can be substituted if needed)
1 tsp chopped cilantro
1 oz green peas
1 Tbsp manchego cheese, finely grated
1 Tbsp bread crumbs (panko is best if you can obtain it)
Cooking oil
Preparation:
In a medium sized pan on low heat combine the olive oil and chorizo sausage for 2 to 3 minutes. The chorizo will begin to toast and release beautiful red oil from the sausage, at this stage add the onions and peppers, and then add the saffron and garlic. The onions should be clear but be careful not to over toast the garlic as it will permeate the entire dish.
Add rice and coat with the saffron chorizo oil and mix well. Add chicken stock and bring to a simmer. Stir constantly for about 12-15 minutes on low heat.
Just as the rice appears to be close to being done, add the fresno peppers, smoked chicken and chopped cilantro.
I like to add the fresno peppers and the smoked chicken at the end and not cook them with the onions and garlic as they seem to have a nicer bite (spice) to them and the chicken (already smoked) does not overcook.
When the rice seems to appear with red oil on top it will be ready as the stock has all been absorbed in the rice and the oil from the chorizo is left behind.
If the rice has to much al dente texture, just simply add 1/2 cup of stock and continue to stir until it becomes tender.
Allow the rice to become cold and fold in the grated cheese, peas and breadcrumbs.
Shape them like sushi ( cylinders about 3/4 of an inch wide and 1 1/4 inch tall) or you can shape it in any desired fashion as long as the top and bottom are flat so they can be browned in a pan.
On medium heat with a neutral oil, place the paella bites in a small amount of hot oil.
It will take 2 to 3 minutes of cooking on each side so make sure your pan is not super hot or they will burn before the inside get hot; alternatively if the pan is too cold you won't create that beautiful crispy texture on the top and bottom of the rice. Recipe yields 2 serving.
Nutritional Info:
Calculated for a serving size of one (17.28)
Calories 760 N/A
Calories from Fat 210 N/A
Total Fat 24 g 37%
Saturated Fat 7 g 35%
Trans Fat 0 g
Cholesterol 60 mg 20%
Sodium 850 mg 35%
Total Carbohydrates 104 g 35%
Dietary Fiber 5 g 20%
Sugars 8 g
Protein 29 g
Vitamin A 20%
Vitamin C 65%
Calcium 8%
Iron 35%
[b][size=150]Paella Bites [/size]
Ingredients:[/b]
1 piece (2 oz) finely chopped air dried traditional chorizo
1/2 yellow onion, finely minced
2 Tbsp red pepper, chopped
2 grams or one small pinch of saffron
2 cloves garlic, chopped
1 Tbsp olive oil
1 cup sushi rice, rinsed
2 cups chicken stock
1 fresno pepper (or mild red chili)
2 oz smoked chicken (leg is best), diced small (regular chicken can be substituted if needed)
1 tsp chopped cilantro
1 oz green peas
1 Tbsp manchego cheese, finely grated
1 Tbsp bread crumbs (panko is best if you can obtain it)
Cooking oil
[b]Preparation:[/b]
In a medium sized pan on low heat combine the olive oil and chorizo sausage for 2 to 3 minutes. The chorizo will begin to toast and release beautiful red oil from the sausage, at this stage add the onions and peppers, and then add the saffron and garlic. The onions should be clear but be careful not to over toast the garlic as it will permeate the entire dish.
Add rice and coat with the saffron chorizo oil and mix well. Add chicken stock and bring to a simmer. Stir constantly for about 12-15 minutes on low heat.
Just as the rice appears to be close to being done, add the fresno peppers, smoked chicken and chopped cilantro.
I like to add the fresno peppers and the smoked chicken at the end and not cook them with the onions and garlic as they seem to have a nicer bite (spice) to them and the chicken (already smoked) does not overcook.
When the rice seems to appear with red oil on top it will be ready as the stock has all been absorbed in the rice and the oil from the chorizo is left behind.
If the rice has to much al dente texture, just simply add 1/2 cup of stock and continue to stir until it becomes tender.
Allow the rice to become cold and fold in the grated cheese, peas and breadcrumbs.
Shape them like sushi ( cylinders about 3/4 of an inch wide and 1 1/4 inch tall) or you can shape it in any desired fashion as long as the top and bottom are flat so they can be browned in a pan.
On medium heat with a neutral oil, place the paella bites in a small amount of hot oil.
It will take 2 to 3 minutes of cooking on each side so make sure your pan is not super hot or they will burn before the inside get hot; alternatively if the pan is too cold you won't create that beautiful crispy texture on the top and bottom of the rice. Recipe yields 2 serving.
[b]
Nutritional Info:[/b]
Calculated for a serving size of one (17.28)
Calories 760 N/A
Calories from Fat 210 N/A
Total Fat 24 g 37%
Saturated Fat 7 g 35%
Trans Fat 0 g
Cholesterol 60 mg 20%
Sodium 850 mg 35%
Total Carbohydrates 104 g 35%
Dietary Fiber 5 g 20%
Sugars 8 g
Protein 29 g
Vitamin A 20%
Vitamin C 65%
Calcium 8%
Iron 35%