Paella (Rice with things) - Chef Jean-Pierre (Re-upload)

By Chef Jean-Pierre · 120 min

Ingredients

Instructions

1. Preheat the oven to 375°F.
2. Brine the pork tenderloin in a dish with the brine ingredients, cover and refrigerate for about 3 hours. Remove, then pat dry.
3. Heat 2 tbsp olive oil in a frying pan, brown the chicken pieces on all sides, then set aside.
4. In a paella pan, heat 2 tbsp olive oil, cook the onion until translucent, add the rice and cook a few minutes. Add the chorizo, saffron and orange juice and cook 2 minutes. Add garlic, peppers, 3/4 cup of the tomatoes, ham and stock, spreading the rice evenly.
5. Arrange the chicken around the pan, bring to a boil, then transfer to the oven and bake 10-15 minutes.
6. Sear the pork in a pan, then return it to the oven for about 10 minutes, or until it reaches 140°F. Rest at least 15 minutes before slicing.
7. Mix the pork rub ingredients and rub all over the tenderloin, pressing so it sticks.
8. Remove the paella from the oven, add the medium shrimp, fish, scallops and fleur de sel, pressing everything under the liquid. Bake another 10-15 minutes until the fish is cooked.
9. Lightly sear the large shrimp in a pan, cooking only the outside.
10. For the mussels, heat olive oil in a lidded casserole, cook the onion until translucent, add thyme and garlic for 30 seconds, then add the wine and bring to a boil. Add the mussels, cover and cook 5-10 minutes until open, removing each as it opens without overcooking.
11. Slice the pork into 1/2 to 3/4 inch pieces, return the paella to the oven, add the pork, chopped tomatoes and peas, and bake a couple of minutes more.
12. Arrange the mussels around the pan, add lemon wedges and sprinkle with parsley.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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