RISE & SHINE KAUT43 OKC
Well, this all started out with me purchasing a paella pan. I know some of you may think… “Paella pan. Cool.” , but kitchen cookware and tools really does get the creative cooking juices flowing for me. You have shoes and technology, but I have kitchen gear.
The next thing that got this episode moving was my monthly order from the Oklahoma Food Coop, and the wonderful green tomatoes I ordered from Arctic Farms in Blanchard Oklahoma. These folks grow all of my favorites: From their hydroponics tomatoes to cucumbers, and all the leafy greens I love like Swiss chard and collard greens. I can’t say enough good things about them and really appreciate their dedication for hydroponic growing. You can purchase from Arctic Farms year round at the OSU-OKC Farmer’s Market, or place an online order from their website, and pick up in Blanchard. Another great Oklahoma farm and business to support!
Last but not least to round off my paella idea, was the locally made smoked Andouille Sausage from the Native Meat Company here in OKC. I’ve used NMC charcuterie before in my recipes, namely their salami and capicola, but the smoke andouille Chance Morgan is producing is spot on! If you get the chance and looking to try the Andouille out, check out Maples Barbecue in Midtown OKC… besides the incredibly mouthwatering Texas Style BBQ Maples is knocking out, Native Meat Company’s smoked andouille is part of their delicious menu. Two enthusiastic thumbs up from me. 10 if I had the thumbs.
Okay, so about the Scallop and Andouille with Green Tomatoes Paella we’re cooking…
Extra Virgin olive oil for sauteeing
1 pound large fresh scallops
1 pound andouille sausage, sliced on the bias (at an angle) about 1/4 inch thick
I medium yellow onion diced
3 large cloves garlic, smashed and minced
2 cups Arborio rice (or any short-grain starchy rice)
1 cup dry white wine
1 bunch (6-8) green onions chopped. Greens chopped and reserved for garnish
1 - 1.5 pounds green tomatos, quartered
4-5 Campari tomatoes, quartered
1-quart chicken stock, no salt
2 tablespoons In The Kitchen With Scotty "Little Bit More" Seasoning (or substitute with 2 teaspoons smoked paprika)
Pinch of Spanish saffron threads
- You don't have to have a Paella pan, so a large skillet works for this too. A paella pan is more fun though so… take that for what its worth. Place your large scallops out on a plate and sprinkle both sides with Cook’s Line Seasoning or your own salt and black pepper. Begin heating the olive oil in your pan until it almost reaches smoking point. Carefully lay down each of the scallops and sear both sides until golden brown, about 1 1/2 minutes each side. Remove the scallops from the pan and set aside.
- Add a little more oil if needed, and begin doing the same with your sliced andouille sausage. This renders out some of that glorious fat and seasoning to the pan, as well as caramelizing the sausage slices. Set those aside.
- In a sauce pot begin heating the chicken stock along with the pinch or two of saffron. Then with the flavorful fat still in the pan from the scallops and andouille, begin cooking your diced onion, green onion, and chopped garlic. Add in the Little Bit More Spice, mix in well, and cook everything until tender.
- Now if you have ever made risotto, the next steps are resembling risotto making. Add the arborio rice to the cooked onion and garlic, and begin to gently sauté your rice over medium high heat. You want them to cook gently, developing their starchy goodness, and to absorb the flavors of the pan and seasonings. Pour in the dry white wine and begin stirring your rice. Cook until all the wine has been absorbed and the pan is dry.
- Next, add all of the hot chicken and saffron stock to the pan. This is where it differs slightly from making risotto. Instead of adding a small amount of stock in and cooking until the stock is absorbed a number of times, we’re going to add the stock in all at once. Mix the soupy concoction around a bit then add in the browned andouille sausage. Next Snuggle in the quartered tomatoes decoratively…Remember people eat with their eyes first.
- Reduce the heat and slowly simmer away on the stove top for 25-30 until a majority of the liquid has been absorbed, and the rice is al dente. Create scalloped sized wells around the paella and insert the seared scallops. Keep cooking gently on the stove-top until the edge of the paella is a little crusty, all the liquid is absorbed, and the scallops have heated through.
- Garnish the top of the pan with the remaining chopped green onions, and serve directly from your paella pan. Enjoy!