Mike Isabella's Paella Stuffing
Nov 14, 2012 06:30PM
● By Anonymous
Photo by Greg Powers
Mike Isabella’s Paella Stuffing
Serves six to eight
1 tablespoon canola oil
¼ cup small diced onion
½ cup short grain rice
1 cup chicken broth
10 threads saffron
2 tablespoons canola oil
1 cup thinly sliced celery (inside stalks are best)
1 pound uncooked chorizo, casing removed
4 cups cubed Portuguese rolls, or bread of your choice (3/4 inch cubes)
½ cup small diced roasted red pepper (jarred in oil)
1 large egg, beaten
2 tablespoons finely chopped parsley
1 teaspoon coarse kosher salt
1 to 1 ½ cups chicken broth
Preheat the oven to 375 degrees. Heat the canola oil in a medium sauce pot over medium heat. Add the onion and sweat for three to five minutes or until soft and tender. Add the rice and evenly coat in the oil and onions. Toast the rice for three to five minutes or until golden brown.
Add the chicken broth and saffron thread and bring to a boil. Reduce the heat to low and cover with a lid. Let cook for 15 minutes until all of the broth is absorbed.
Start the stuffing. Heat one tablespoon canola oil in a large sauté pan over medium heat. Add the celery and sweat for three to five minutes or until soft and tender. Remove from the pan and set aside in a large mixing bowl.
In the same sauté pan; increase the heat to medium-high and add the remaining 1 tablespoon canola. Once nice and hot, add the chorizo and brown for eight to 10 minutes. Remove from the pan add to the cooked celery.
Add the cubed bread in the same sauté pan and coat in the chorizo fat for 3-5 minutes or until toasted. Remove from the heat and add to the celery and chorizo. In the same mixing bowl; add the roasted red pepper, egg, parsley, kosher salt, chicken broth and saffron rice. If the stuffing seems a little dry, add more chicken broth a little at a time.
Transfer the stuffing to a greased baking dish, tightly cover in plastic wrap, and then cover in foil. Bake for 30 minutes. Remove the foil and plastic then continue to bake for 20 minutes longer or until the top is golden brown.
Optional: Add the stuffing to your turkey before roasting.