Mario Batalis Paella Recipes

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MARIO BATALI'S PAELLA



Mario Batali's Paella image

Found this on Oprah.com. Mario was talking about a PBS show he did where he drove through Spain (with Gwyneth Paltrow). This is a recipe he cooked on the show. What Mario says: "It's difficult to duplicate the experience of cooking paella with Manuelo outdoors in Valencia over burning embers of wood from orange trees, but you could do it on a grill on high heat. Most important, buy a proper pan (available at www.latienda.com), cook it a little longer than you think, and don't stir! If you are cooking it indoors on the stove, be generous with the supersmoky pimentón since it will provide the requisite almost-but-not-quite-burned flavor. Remember, paella is a blank canvas. You can add any fish, meat or vegetables into your paella according to your preferences. Add meats like sausage, chicken and chorizo; fish like prawns, calamari, clams, mussels and scampi; and vegetables like peppers, onions, carrots, peas, celery and zucchini."

Provided by darthlaurie

Categories     Spanish

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

10 medium chicken drumsticks
1/2 cup extra virgin olive oil
2 cups medium shrimp, enough for about 5 per person
1 medium Spanish onion, cut into 1/4-inch dice
1/2 cup pureed ripe tomatoes
1 teaspoon kosher salt, to taste
1 teaspoon saffron thread
2 tablespoons sweet pimientos (Spanish smoked paprika)
4 quarts chicken stock
2 cups bomba or other short-grain rice
1 lb manila clams, scrubbed
1 cup fresh peas
10 asparagus spears, stalks cut on the diagonal into 1/4-inch thick slices
1 inch piece sausage

Steps:

  • Preheat an oven to 400°. Place the drumsticks on a baking sheet and season all over with salt and extra-virgin olive oil. Bake for 20 to 22 minutes and set aside.
  • In the meantime, heat a 14- to 18-inch paella pan over medium-high heat. Add the oil and heat until smoking. Add the shrimp and cook until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add the onion to the pan and cook until soft, about 8 minutes. Push the onions into the center of the pan and sprinkle 2 tablespoons of the salt around the edges of the pan.
  • Add the tomato puree, stirring it into the onions, and cook for 3 minutes. Add the remaining salt, the saffron, pimentón and cook, stirring, for 5 minutes. Add chicken stock, bring to a boil, and cook for 5 minutes. Add the rice and stir well to distribute it evenly. Add clams, drumsticks, arranging them nicely throughout the pan. Then add the peas and asparagus and bring the stock back to a boil, and cook, without stirring, for 10 minutes. Taste for salt and add it if needed, then cook, again without stirring, for 10 more minutes, or until the liquid is almost completely absorbed and the pan starts to make a crackling noise (don't worry, this is what you want).
  • Remove from the heat and let rest for 10 minutes before serving.

Nutrition Facts : Calories 869.1, Fat 36.9, SaturatedFat 7.6, Cholesterol 121.6, Sodium 1320.6, Carbohydrate 82.9, Fiber 4.1, Sugar 13.1, Protein 47.6

FRESH EGG PASTA - MARIO BATALI



Fresh Egg Pasta - Mario Batali image

Make and share this Fresh Egg Pasta - Mario Batali recipe from Food.com.

Provided by DrGaellon

Categories     Healthy

Time 1h

Yield 1 pound

Number Of Ingredients 4

3 1/2 cups unbleached all-purpose flour
1/2 cup unbleached all-purpose flour, for dusting
4 extra large eggs
1/2 teaspoon olive oil

Steps:

  • Pile the larger amount of flour in the center of a large wooden cutting board or countertop. Make a well in the center and add the eggs, oil, and any flavoring agents you desire (herbs, spices, tomato paste, etc).
  • Using a fork, beat the eggs and oil together, slowly incorporating flour from the walls of the well. As you expand the well, keep pushing the outside of the mound up to maintain the well shape.
  • Once about half the flour is incorporated, the dough will begin to come together. From this point, start working the mass with your hands, using mostly the palms.
  • Once the flour is fully incorporated and the mass is cohesive, remove the dough from the board and scrape the board clean. Dust the board lightly with flour and knead for 6 minutes, dusting when necessary. The dough should be elastic, and a little sticky. Wrap the dough in plastic and allow to rest for 30 min at room temperature.
  • Roll out dough using a rolling pin or pasta machine. Cut into desired shapes and cook as required by the shape. Strand pastas like fettuccini, spaghetti and linguini only need to cook 2-4 minutes. For cannelloni, lasagne or ravioli, cook as per the recipe.

Nutrition Facts : Calories 2125.9, Fat 26.2, SaturatedFat 7.3, Cholesterol 744, Sodium 294.1, Carbohydrate 383, Fiber 13.5, Sugar 2.1, Protein 76.8

MARIO BATALI'S FETTUCCINE BOLOGNESE



Mario Batali's Fettuccine Bolognese image

A hearty, stick to the ribs entree from TV chef Mario Batali. I substitute ground beef for the harder to find veal. Taken from Bon Appetit.

Provided by yooper

Categories     Sauces

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup extra virgin olive oil
2 medium onions, chopped
2 cups chopped celery
6 garlic cloves, chopped
1 lb ground veal
1 lb ground pork
4 ounces pancetta or 4 ounces bacon, finely chopped
2 (14 1/2 ounce) cans whole tomatoes, in juice
1 (14 1/2 ounce) can reduced-sodium chicken broth
1/2 cup whole milk
5 teaspoons chopped fresh thyme or 2 1/2 teaspoons dried thyme
12 ounces fettuccine
1 cup freshly grated parmesan cheese

Steps:

  • heat oil in heavy large pot over medium heat.
  • Add onions, celery and garlic an saute until vegetables are tender and beginning to brown, about 10 minutes.
  • Increase heat to high; add veal, pork, pancetta or bacon and saute until meat is brown, breaking up meat with the back of a fork, about 10 minutes.
  • Add tomatoes with their juices, 1 3/4 cups chicken broth, milk and thyme.
  • Reduce heat to medium-low and simmer uncovered for 1 hour 15 minutes, breaking up tomatoes with the back of a spoon, adding more chicken broth if mixture is too thick and stirring occasionally.
  • Season to taste with salt and pepper.
  • Cook fettuccine in large pot of boiling water just until tender but still firm to the bite, stirring occasionally.
  • Drain.
  • Add fettuccine to pot with ragu and toss to blend.
  • Transfer to large bowl.
  • Sprinkle with 1/2 cup Parmesan.
  • Serve, passing remaining Parmesan seperately.

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