Paella

This episode is sponsored by Helix Sleep. Click here https://www.helixsleep.com/matheson for up to $200 off your Helix Sleep mattress plus two free pillows! Free shipping within the US! #helixsleep IVE NEVER MADE A PAELLA BEFORE BUT I GAVE IT A TRY AND THE BOTTOM LINE IS THAT ITS ALL ABOUT THE RICE THE CRISP AND THE CRUNCH LETS JUST TRY AND GET IT COOKIN SOMETHIN PAELLA INGREDIENTS 1/2 Red Bell Pepper 1 Jalapeno 5 Green Onions 4 Cloves Garlic 1 cup arborio or Spanish rice 1 small onion 1 garlic clove Olive Oil Shellfish (cuttlefish, octopus, mussels, head on shrimp) ½ cup tomato puree Chicken Stock Lemon Cayenne Chili Paprika Pinch of saffron threads Scallions S+P Paella Pan (wide, shallow skillet, oven proof) Plancha PAELLA METHOD 1. Dice 1/2 red pepper, whole jalapeno, green onions, and garlic 2. Blend with olive oil in blender to make sofrito 3. Add sofrito + olive oil into paella pan 4. Cut up cuttlefish/ squid 5. Season sofrito with cayenne, chili, paprika 6. Add 1 cup of rice, cook until translucent in sofrito 7. Add tomato puree (1/2 c), cook until reduced, add chicken stock 8. Season with salt, pepper, and saffron 9. Cook rice on medium heat for 15-20 minutes. 10. Heat plancha and add olive oil 11. Add cuttlefish, octopus, and shrimp, cook for a couple minutes each side. Add to paella pan with rice and steam on top of rice until clams open. Top with chives and lemon juice to serve. For Aioli: Add 4 cloves of garlic, 1tbs Dijon, 1 egg yolk, 3 anchovy fillets, and lemon juice into mortar and pestle. Smash until smooth. Emulsify, drizzle in olive oil, blend until smooth. For Shishito Peppers: To hot pan, add shishitos, salt, lemon juice, and pepper. Remove shishitos when blistered.