West Coast Salami Bite Paella - with Squid Ink Crispy Calasparra Rice | Grimm's Fine Foods
 

West Coast Salami Bite Paella - with Squid Ink Crispy Calasparra Rice

Executive Chef Josh Gale (@thechefoutwest) sears our Salami Bites and adds them to this gourmet paella bursting with clams, mussels, prawns.
The dish gets its beautiful colour from squid ink added to the crispy Calasparra rice. 

Preparation time: 
10 minutes
Cooking time: 
30 minutes
Servings: 
4
Ingredients: 

1 pack Grimms salami bites, cubed
1 1/2 cups short grain rice (bomba, calapsarra, arborio)
3 cups chicken stock
1/4 cup white wine
1 clove of garlic, diced 
1/2lb clams
1/2lb mussels 
1/2lb prawns
12 threads of saffron 
2tbsp smoked paprika
1/3 cup greens peas
1/3 cup sun dried tomatoes, diced
1/2 cup mayonnaise 
1 lemon 
Optional: 2 tbsp squid ink

Preparation: 
  1. Heat olive oil in a large cast-iron pan, sear Grimm's salami bites until browned and crispy. Add tomatoes, garlic, 1tbsp paprika and rice, sauté for 1 minute, then add white wine. Cook for 2 minutes until the wine reduces.
  2. Pour in chicken stock and squid ink, stir to incorporate and then cook on medium heat for 20 minutes uncovered, do not stir. 
  3. To a blender, add saffron, 1tbsp smoked paprika and 1/4 cup of boiling water. Let sit for 5 minutes, then add mayonnaise, lemon juice and blend. 
  4. After 20 minutes, add clams, mussels, prawns and green peas to the paella, cover and cook until all the shells have opened, about 5 minutes.
  5. Remove lid and continue cooking until the rice is frying and crispy. Do not stir, and serve the paella hot, in the cast iron pan it was cooked in. Enjoy! 
Product(s) used: 

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West Coast Salami Bite Paella - with Squid Ink Crispy Calasparra Rice

Preparation time:
10 minutes
Cooking time:
30 minutes
Servings:
4
Product(s) used:
Salami Bites
Description:

Executive Chef Josh Gale (@thechefoutwest) sears our Salami Bites and adds them to this gourmet paella bursting with clams, mussels, prawns.
The dish gets its beautiful colour from squid ink added to the crispy Calasparra rice. 

Preparation:
  1. Heat olive oil in a large cast-iron pan, sear Grimm's salami bites until browned and crispy. Add tomatoes, garlic, 1tbsp paprika and rice, sauté for 1 minute, then add white wine. Cook for 2 minutes until the wine reduces.
  2. Pour in chicken stock and squid ink, stir to incorporate and then cook on medium heat for 20 minutes uncovered, do not stir. 
  3. To a blender, add saffron, 1tbsp smoked paprika and 1/4 cup of boiling water. Let sit for 5 minutes, then add mayonnaise, lemon juice and blend. 
  4. After 20 minutes, add clams, mussels, prawns and green peas to the paella, cover and cook until all the shells have opened, about 5 minutes.
  5. Remove lid and continue cooking until the rice is frying and crispy. Do not stir, and serve the paella hot, in the cast iron pan it was cooked in. Enjoy!