Gino's Paella (US)

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Step 1

Steep saffron in hot water to bloom

Step 2

Heat up chicken stock

Step 3

Trim and prepare veggies

Step 4

Grate tomatoes

Step 5

Low heat on middle two burners

Step 6

Sprinkle salt over the whole surface

Step 7

Add oil, let heat up

Step 8

Add garlic, infuse in oil

Step 9

Brown chicken and other meats. Don’t fully cook, sit on sides Remove garlic

Step 10

Add green beans and artichoke hearts to middle, cook, set aside

Step 11

Add red bell pepper to middle, cook, set aside

Step 12

Add white beans to middle, cook, set aside

Step 13

Add grated tomato and onion and mix with all ingredients, keep moving

Step 14

Once tomato is fried, add smoked paprika and let bloom

Step 15

Add rice all over surface and mix and hydrate with other ingredients for 1 min

Step 16

Add hot chicken broth and saffron infusion

Step 17

Distribute everything nicely, don’t move from here

Step 18

Raise heat, strong simmer for 10 mins

Step 19

Lower to heat to medium, simmer 5 mins Cook rice until firm and tender

Step 20

(optional) cover to prevent evaporation while rice cooks)

Step 21

Toast rosemary on flame then add in

Step 22

Add almonds and olives

Step 23

Turn off heat and let stand 5 mins covered

Step 24

Turn on heat to low to reheat

Step 25

Drizzle oil over surface and edges

Step 26

Turn up to high heat, rotate pan, pleasant aroma should appear, about 3-4 mins

Step 27

Check socarrat with metal spoon in different parts of pan

Step 28

Remove from heat and let stand 5-10mins covered