I'm Chef Frank, here at ICE. Today we're
making paella with: Willie Colon, I'm Joe
Wagner and I'm Greg Buttle.
Most people don't think of paella as a
tailgating dish. It's hotdogs, hamburgers,
chicken wings. For me it's paella. It's kind
of the perfect tailgating food - it's a
one-pot meal you can take everything in
zip locks, throw them out, go home with
the pot, nothing left. We're gonna make paella
today with duck bacon and sausage.
Starting out with some duck fat, right.
Gotta crank this up so we get a little
browning going on, so this is - yeah I
want to get a little crisp. I'm gonna add
some bacon. Who doesn't love
bacon for a tailgate party, right? And a
little bit of Italian sausage.
Pound sausage. Adds a little bit of that fennel
flavor to it, and once everything starts to
get a little brown, we're gonna start
adding aromatic vegetables. And that's
onions, garlic and pepper.
Shishito peppers have a cousin called
Padróns in Spain, but the Padróns are
hard to get. So not hard so far, right? You guys are tailgating. Pretty simple.
So now what I'm going to do is I'm gonna
add my rice. One of the biggest mistakes
people make is they want this pan to be
full to the top, right? When I'm finished
I don't want it to be anywhere above
these bolts. Should be a nice thin layer
of rice. I'm gonna add a little pimenton. You get Spanish paprika? Normally it
doesn't smell like this. This smells like
smoke, right? Real Spanish paprika smells
like smoke and this is where we're gonna
get a little that kick. This is a spicy
paprika. Mix everything in and then I'm
gonna add chicken stock. Is there
anything you make without chicken stock?
No, savory food, no not a lot. But the key to
this right now is to get the seasoning
in the liquid now because when that rice
absorbs all that liquid that's the
seasonings going into the rice.
We're gonna cover this up with foil,
we're gonna let it cook for about 20
minutes. How many people is just gonna
serve? How many football players or how many?
So this is mine. That's you. The paella is ready to go,
what are we drinking Joe? It looks great.
We are drinking the Jets Uncorked, it's
a red blend from Napa and Sonoma. We were
approached by the Jets to do a 50th
commemorative bottling so we're very
happy we were able to bring such a wine
like this to the fans of the Jets.
It's a beautifully balanced wine
should go fantastic with this paella.
So what do you guys think of the paella?
The shishitos are a great addition. I
would have never thought of that. I'm
also a fan of the duck, it's real clean,
really crisp on outside, and the duck fat
that goes along with it - the spice
just kills it. Good job, chef. Thank you
very much. Nice work. Well let me ask a
question because I wondered this while
you were making it: You use big pieces of
duck and big pieces of bacon, is it
better that way or do you rather dice it
up more? Well I diced the meat in kind of
fairly large chunks, but I'm conscious of
the fact that people aren't gonna have
forks and knives, so I try and make it so
it's one bite. So far from what we've
tasted the meat, that pimenton, the
smokiness, playing on the flavors of this
wine, whether it's that Zinfandel with
that fruit core, the backdrop of that
smoky character from the Syrah and then
the structure from petite Sirah, it's
really gonna be a great pairing. I think
people are gonna really enjoy this.
Willie drinks it out of a plastic cup.
I've always said I don't care what
vessel you drink it out of as long as
you're drinking it, that's it. I'm gonna
drink a lot of it. Cheers guys.
