Chef Mensur Duzic's Paella
This week in Chef Chat we've been talking with Chef Mensur Duzic of Phoenix Children's Hospital. A tenured veteran of fine dining spots from across the Valley to across the pond, Duzic has enjoyed his position at the hospital for nearly ten years. But does he miss his more high-class culinary roots?
"I have fine dining over here, too," says Duzic. "I'm honored to be here I can tell you that."
Today, he shares his (rather complicated) recipe for paella - proof that this guy is just about as far from your typical cafeteria chef as you can get.
Make 2-4 servings
Ingredients: 3 tsp extra virgin olive oil ¼ cup garlic, minced ¾ cup white onion, diced ¾ cup celery, diced ¾ cup, carrot, diced 3/4/ cup Roma tomato seeded, diced
4 chistorra sausage, cut in ½ pieces 4oz boneless pork butt 6 escargots 2, 4 oz chicken thigh 1, 4 oz ham hook, diced 3/4 cup chorizo 4 -12 shrimps 6, green lipped mussels 6, Manila clams 1 and ¼ pound lobster
1cup Arborio rice 2 cups saffron chicken stock ¼ cup white wine ¼ cup green bell pepper, diced ¼cup red bell pepper, diced ¼ cup yellow pepper diced 3 tsp parsley, chopped 2tsp chopped chives ½ tsp thyme leaves Pinch White pepper Salt and pepper to taste
Saffron Stock: 1/2oz saffron threads 5oz chicken base 2 gallons no sodium chicken broth
Method: 1 .Sauté garlic, onions, celery carrots, chistorre, pre-cooked escargots, diced pork, chicken thigh, and ham hooks in olive oil for five minutes, then remove chicken. 2. Add diced tomatoes, white pepper, parsley, thyme and sauté for another minute. 3. Add rice and sauté till grains begin to color just a bit, then add saffron stack and cook the whole mixture until it starts to form (about 25 minutes total from beginning). 4. Stir in white wine and diced peppers. 5. Add lobster, clams, shrimp and chicken thigh. 6. Sprinkle the chives and peas on top. 7. Cover the pot and let it steam until all the shellfish open up. 8. Garnish with lemon slices and serve.
To create saffron stock, bring 1 gallon chicken broth to a boil, add saffron and steep for 30 minutes. Mix chicken base with another gallon of chicken stock, let it dissolve and add to the saffron base. Cool down and use as needed.
Note: Pull off all fuzzy beards from the mussels. Rinse the clams and mussels well and soak in cold water for an hour.
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