Sponsored by Nico's Pier 38 and Nico's Kailua
How would you like to make a delicious rice pilaf dish loaded with sausage, crustaceans and shellfish? Nico’s Pier 38 Seafood Paella is a dish with ancient roots but modern flavors. Now you can try to make it at home! HI Now host Kanoe Gibson is with Chef Kaleo Chong, Chef de Cuisine at Pier 38, getting the scoop on what it takes to prepare this delicious dish.
Ingredients (4 servings):
Olive oil – 1 fl oz
Saffron Jasmine Rice (previously cooked) – 4 cups
Chorizo links – 8 oz wt
Cajun andouille links – 6 oz wt
Peas – 4 oz wt
New Zealand half shell mussels – 12 pcs
Calamari – 8 oz wt
Fish – 8 oz wt
Manila clams 0 12 pcs
Minced garlic – 4 Tbl
Tomato broth (chicken stock with diced tomato) – 8 fl oz
Chopped parsley – 4 Tbl
Process and technique:
1) In a medium-sized sauté pan heat oil over medium high heat. Add mussels, clams, chorizo, andouille, and minced garlic until the sausages begin to caramelize and begin to turn a golden brown. Take care not to burn the garlic.
2) Add the fish and calamari and continue to cook to sear the outside of the fish. Add the peas and the par cooked rice.
3) Deglaze with the tomato broth and stir the pan to incorporate all ingredients and to re-hydrate the cooking juices into the rice absorbed into the rice at this point, about 2-3 minutes. The rice will begin to stick to the bottom of the pan which gives a nice crunchy texture along with a subtle Smokey background note.
4) Remove from heat and transfer into a large serving bowl of choice, taking care to plate the rice first followed by the seafood placed on top as garnish. Garnish with the chopped parsley and optional lemon wedge if desired.
Note: For more vibrant flavor and color with the rice, steep the rice with equal parts chicken stock and a nice pinch of saffron and two pinches of turmeric. Slightly under-cook the rice by about five minutes to allow absorption of the juices of the seafood.