HINT:Have all ingredients chopped and measured before beginning the final cooking of the paella. It is a quick cooking dish that must have all ingredients ready to go.
I use large cast-iron pan. The size of the dish for 22 drumettes. The amounts of the ingredients are relative and it does not matter if you use more of one and less of another or chose not to use some at all. The most important is the preparation of the rice that has to comes out loose.
1st thing to do marinade drumettes with Bourbon Sauce for 4-6 hrs or over night
1 tbs olive oil
3 garlic cloves, crushed
2 eschalots, chopped
1 long red chili, chopped
125 ml (½ cup) bourbon whiskey
2 tbs smoked paprika
400 g can chopped tomatoes
2 tbs maple syrup
2 tbs tomato paste
2 tbs soy sauce
2 tbs white vinegar
2 sprigs rosemary
1 tbs brown sugar
2nd things to do
1/2 teaspoon saffron threads
2 tablespoons hot water
4 cups chicken stock
120 ml sweet white wine (Gossip)
2 tablespoon olive oil
400 g chorizo, cut thin slices diagonally
1 leek, halve lengthwise and thinly slices
1 sml Spanish onion, finely diced
1 red capsicum, thinly slice
3 bunches asparagus, cut diagonally
1/2 sml bulb fennel, thinly shredded (use thin shredder machine)
2 or 3 garlic cloves, crushed
200 g can chopped tomato
1/2 teaspoon Hungarian Hot paprika
400 g medium grain white rice
Preheat oven 180 deg fan force. In a small bowl, crumble the saffron threads in the hot water; set aside. In a large pan over medium-heat heat, heat chicken stock; reduce heat to low and keep broth hot (not boiling).
Heat olive oil in the large heavy cast-iron pan over medium-high heat. Add the sausage slices, moving and turning to get them evenly browned; remove from pan and set aside onto paper towel.
If needed add a bit more olive oil to the pan. Add the drumettes and stir fry until brown lightly; remove from pan and place in lined baking tray.Then baked in preheated oven until well cooked about 1 hr. Rest with foil covered about 5 minutes.
Reduce the heat to medium. To the same pan, add the onion and garlic; sauté until the onion/garlic softens. Then add asparagus, capsicum, fennel, leek, tomato and paprika. Cook, stirring often, approximately 15 to 20 minutes or until the mixture has darkened and thickened.
NOTE: If the mixture start to stick to the bottom of the pan and burn, add some stock or water.
Add the rice and chorizo stirring until well coated. Cook, stirring constantly for approximately 2 minutes. Pour 4 cups hot stock with the saffron water into the rice mixture. Then add 120 ml wine to the the rice mixture.
NOTE: From this point on, do not stir the rice.
Simmer vigorously, moving the pan over the burners to distribute the heat and cook the rice as evenly as possible. After about 10 minutes, when the rice is at the same level as the liquid, reduce the heat to medium low. Arrange drumettes over the top of the rice.
Continue to simmer gently approximately 10 minutes, rotating the pan as necessary, until all the liquid has been absorbed. Taste a grain of rice that is just below the top layer of rice. It should be al dente with a tiny white dot in the center. If the rice is not done, but all the liquid has been absorbed, add a little additional stock or water and cook a few minutes more.
Finishing the Paella:
Remove the pan from the heat and cover loosely with a clean kitchen towel. Let rest for 5 minutes before serving.