Wednesday, May 12, 2010

Chicken, Fish and Artichoke Paella with Fava Bean Puree

I made a fava bean puree for a Mother's Day appetizer, so I needed to use the leftover puree for something. I really like fava beans with artichokes, so I made a paella with sliced artichokes, chicken, and fish.  A pretty simple recipe:

3 cups chicken stock
1/4 teaspoon saffron threads
2 tablespoons olive oil
1/4 inch thick slice of prosciutto, diced
2 boneless, skinless chicken breast halves, cut into chunks and sprinkled with salt
1 medium yellow onion, diced
1 red bell pepper, diced
1 tomato, diced
2 fat cloves garlic, minced
2 artichokes, trimmed, chokes removed and sliced
1 1/2 cups short grained rice such as bomba or Arborio
3/4 cup fava bean puree (or peeled and blanched favas from 2 pounds beans)
1/2 pound firm white fish filets, cut into chunks
2 tablespoons chopped parsley
piquillo pepper strips for garnish

Preheat oven to 450 degrees (400 degrees if gas oven)

Pour the chicken stock in a pot and crumble in the saffron.  Bring to a simmer. 

Add the olive oil to a 13" paella pan.  Fry the prosciutto over moderate heat until crisp.  Remove to a plate but reserve the oil in the pan.  Turn heat to medium high, add the chicken and cook until lightly browned on all sides.  Remove the chicken to a plate.  Turn the heat down to medium and add the onions and peppers to the pan.  Cook until soft.  Add the garlic, tomato and artichoke slices and cook another couple of minutes.  Add the rice and coat well with the pan mixture.  Add the stock and the fava bean puree and mix well.  Taste for salt.  Cook until rice is no longer soupy, but enough moisture is left to finish cooking in the oven.  Mix in the reserved prosciutto, chicken, fish and the parsley then arrange the pepper strips on top.  Place in the oven uncovered and cook for 15 to 20 minutes.  Remove from the oven and cover with foil.  Let sit covered for 5-10 minutes before serving.

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