Paella Meets Jambalaya

Von Chef Jean-Pierre · 75 Min.

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Zubereitung

1. Chop the vegetables, measure the spices and prepare the seafood. Preheat the oven to 350°F.
2. Season the chicken with salt and pepper. Heat the olive oil over medium-high heat in two pans: a casserole for the rice and a frying pan for the chicken.
3. Sauté the diced onion in the casserole until lightly golden.
4. Sear the chicken on both sides in the frying pan until browned, then set it aside.
5. Add the rice to the casserole and toast it, stirring, until lightly golden.
6. Add the saffron and a splash of white wine, and simmer a minute until the colour blooms.
7. Add the bell peppers and celery, season with salt and pepper, then add the tarragon, thyme, bay leaf and cayenne if using.
8. Pour in the chicken stock and stir, scraping the bottom of the pan. Return the chicken to the pan, cover and bake at 350°F for 30 minutes.
9. Meanwhile, sear the scallops in olive oil until golden on each side, without overcrowding. Season the shrimp with salt and pepper and sear until just pink and lightly charred. Set both aside.
10. Steam the mussels: bring the shallot, garlic and white wine to a boil in a covered pot, add the mussels, cover and steam until they open. Discard any that stay closed.
11. After 30 minutes, remove the rice from the oven and gently stir in the ham and chopped tomato. Nestle the shrimp and scallops on top, then bake uncovered for another 10 to 15 minutes until everything is cooked through.
12. Arrange the mussels on top and garnish with lemon wedges and parsley.

Zusammengefasst aus dem Video von Chef Jean-Pierre. Schau es dir für die Details an.

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