Sally’s Birthday Paella

Name: Sally’s Birthday Paella
Cuisine: French
Ingredients: 2½ cups (475 g) Arborio rice; 2 cloves garlic, thinly sliced; 1 onion, diced; 1 cup (225 g) diced Spanish chorizo; 1 pound (455 g) bass or rock cod fillet (skin on), cut into 2-ounce (55 g) pieces; 1 pound (455 g) bass or rock cod fillet (skin on), cut into 2-ounce (55 g) pieces; 2 pinches of saffron; 1 teaspoon smoked paprika; 6 chicken thighs (boneless, skin on), cut in half; 2 tablespoons (30 ml) olive oil; 2 (1¼-pound/570 g) Maine lobsters; 1 bunch fresh parsley; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; 6 chicken thighs (boneless, skin on), cut in half; 6 chicken thighs (boneless, skin on), cut in half; Aioli; 2 bay leaves; 2 glasses rosé wine; 1 pound (455 g) fish heads; 2 pounds (910 g) fresh shrimp (peeled; save the shells); 2 pounds (910 g) fresh shrimp (peeled; save the shells)

Preparation info

Serves
8

Difficulty
Complex

Appears in

The Barbuto Cookbook

By Jonathan Waxman

Published 2020

About

My wife is a Leo. She loves Barbuto with a passion unlike anyone I know. But when it is time to celebrate her birthday, our family is usually in France, in the Haute-Savoie. And this is what I make for her. The house we visit is nestled in the cradle of an amazing mountain called La Tournette. Sally loves to climb up this steep beast of a mountain and then to enjoy paella as her birthday reward on her return.

Ingredients

Europe
Americas
France
Italy
United States
New York
California
Haute Savoie
Main course
Birthday

Ingredients

Method