THE Dish: Jose Garces' special Spanish Rice

(CBS News) NEW YORK - Chef Jose Garces has made quite an impact on the culinary world, and it's only growing.

The Chicago native and Ecuadorian-American received the James Beard Award for Best Chef Mid-Atlantic in 2009. He also won the title "Iron Chef" in Kitchen Stadium on the Food Network.

Along with the kudos, Jose is amassing a culinary empire, opening 15 restaurants in five cities, seven of them this year alone.

And he's a two-time cookbook author. His latest, "The Latin Road Home," is slated for release Monday.

Jose stopped by "CBS This Morning: Saturday" to share the recipe for his ultimate dish, Arroz a la Cazuela, or Spanish Rice with Braised Chicken Thighs, Shrimp and Lobster. It's featured in the new cookbook.

Blog: "What's Cooking"
Special section: Food and Wine

Recipes

Spain: Arroz a la Cazuela: Spanish Rice with Braised Chicken Thighs, Shrimp, and Lobster

Serves 4

Rabbit:

  • 2 Tbsp vegetable oil
  • 2 lb chicken thighs
  • Kosher salt and freshly ground black pepper
  • 2 Spanish onions, diced
  • 6 to 8 cloves garlic, crushed
  • 2 Tbsp roasted garlic (4 to 6 cloves)
  • 1/2 cup tomato paste
  • 1 cup dry white wine
  • 4 dried guindilla chiles
  • 2 sprigs thyme
  • 2 bay leaves
  • 1 Tbsp whole black peppercorns
  • 8 cups roasted chicken stock

Rice:

  • 2 Tbsp extra virgin olive oil
  • 8 oz Spanish chorizo, finely diced
  • 1 Tbsp unsalted butter
  • 1/2 Spanish onion, diced (1/2 cup)
  • 1 Tbsp minced garlic (3 to 4 cloves)
  • 2 cups Calasparra rice
  • 1 tsp saffron
  • 1/2 cup roasted tomatoes, chopped
  • 16 large fresh, peeled and deveined rock shrimp
  • 1 Tbsp freshly squeezed lemon juice
  • 2 Tbsp minced fresh flat-leaf parsley
  • 2 scallions, white and green parts, thinly sliced on the diagonal Kosher salt

To Serve:

  • Poached and Caramelized Maine Lobster (recipe follows)
  • 8 slices baguette or other bread, toasted
  • 1/4 cup Saffron Aioli (recipe follows)

To braise the rabbit legs chicken thighs, heat the vegetable oil in a large Dutch oven over medium-high heat. Season the rabbit with salt and pepper and sear the legs on both sides until caramelized, 2 to 3 minutes per side. Lift the legs out of the pot and set them aside. Add the onion and the raw and roasted garlic to the pot and cook, stirring occasionally, until translucent and lightly caramelized, about 10 minutes. Stir in the tomato paste and cook the mixture for 5 more minutes. Pour in the white wine and simmer until the liquid in the pot has reduced by half, about 5 minutes. Add the chiles, thyme, bay leaves, peppercorns, and stock and bring to a boil. Season the braising liquid to taste with salt and pepper, then lower the heat and return the rabbit legs chicken thighs to the pot.

Cover and simmer until the meat is tender, about 1 hour (will probably need to adjust cooking times to accommodate for chicken thighs vs. rabbit legs).

Lift the rabbit legs chicken thighs out of the braising liquid and allow them to cool to room temperature. Pass the braising liquid through a fine-mesh sieve and reserve. Shred the rabbit chicken meat, discarding the bones. At this point, the meat and the braising liquid can be stored in separate, airtight containers in the refrigerator for up to 3 days.

To make the rice, heat the olive oil in a large Dutch oven over medium-high heat. Add the chorizo and cook, stirring occasionally, until the fat is rendered and the chorizo is caramelized, about 5 minutes. Add the butter, onion, and garlic and cook, stirring occasionally, until the onion is translucent, about 10 more minutes. Add the rice and cook, stirring often, until the grains are lightly toasted, about 5 minutes. Add the reserved braising liquid as well as the saffron and roasted tomatoes and bring the mixture to a boil. Season to taste with salt. Lower the heat and simmer the soup, stirring often, until the rice is al dente, 18 to 20 minutes.

Fold in the rabbit meat and the rock shrimp and continue simmering the soup until the shrimp are opaque and firm and the rabbit meat is warmed through, 2 to 3 minutes. Add the parsley and scallions and mix well.

Serve the arroz garnished with the lobster and the toasted baguette.

Spread the saffron aioli on the toast or serve it on the side.

For more of Jose's recipes, go to Page 2.

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