WINE: Valdespino Inocente Fino from the Macharnudo vineyard in Jerez de la Frontera, Spain Thisdishis indeed a one-pot wonder, with all the flavors of the
ocean and just the right touch of spice. Allow me to introduce you to Fino Sherry. Not the type you cook with, but the type that leaves your mouth wondering “where did that crazy train of flavor come from?” Sherry is incredibly under-utilized at the table and wonderfully underpriced at the moment. Fino Sherry is bone dry, with more things in common to a dry martini with olives, than to the overly-sweet version you might be thinking about. This dish needs a dry wine that has enough body to stand up to the array of ingredients and the cooking process. Fino Sherry is just the wine for the job, just don’t tell your grandpa that you are drinking sherry!
MOBY DICK’S PAELLA Paella is one of those one-hit, one-wonder,
one-pot type of meals. Ideally, the rice should be super crispy on the bottom and soft on top but the most important elements are the flavors of the fresh ocean. Adding sea urchin in the final step is optional but it will definitely give an uber-fresh perspective to this dish.
INGREDIENTS: 1tbsp. olive oil 5 bacon slices, chopped 1 3 1/2-pound whole chicken, cut into 8 pieces
2 cups chopped onions (about 2 medium)
4 garlic cloves, minced 1 tbsp. tarragon, minced 2 cups long-grain white rice 1 7oz. jar roasted, sliced
pimientos with juice
1/2 tsp. crushed saffron threads 2 cups bottled clam juice 1 1/2 cups chicken stock or canned low-salt chicken broth
1 pound large uncooked shrimp, peeled, deveined 1 dozen clams, scrubbed 1 dozen mussels, scrubbed, debearded
1 cup of sea urchin, pureed 1 cup frozen green peas, thawed Lemon wedges
INSTRUCTIONS: Preheat oven to 450 degrees. Heat olive oil in
heavy large pot over medium-high heat. Add chopped bacon and cook until fat is rendered, about 6 minutes. Using slotted spoon, transfer
bacon to paper towels and drain. Set aside. Sprinkle chicken pieces with salt and pepper. Add chicken to bacon drippings in pot and cook over medium heat until brown, about 7 minutes per side. Using tongs, remove chicken from pot. Add chopped onions, tarragon and garlic to pot and saute until beginning to brown, scraping up any browned bits, about 10 minutes. Stir in rice, roasted pimientos with juices and saffron. Add clam juice and chicken stock to pot and bring mixture to simmer. Remove from heat. Pour rice mixture into 15x10x2-inch glass
baking dish. Arrange chicken, shrimp, clams and mussels in rice mixture. Sprinkle with chopped bacon and peas. Cover with foil. Bake paella until chicken is cooked through
and rice is tender, about 45 minutes (discard any clams, mussels or that do not open).Remove foil from baking
dish.Stir in the sea urchin. Let paella stand 10 minutes. Serve with lemon wedges.
NOVEMBER 2013 | RAGE monthly 43
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