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.

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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.

Poached and Caramelized Maine Lobster

Makes about 2 cups poached, shelled lobster meat

• 2 (1 1/2-lb) fresh Maine lobsters, tails and claw separated from bodies (bodies discarded or made into stock)
• 8 cups water
• 2 Tbsp kosher salt
• 2 Tbsp olive oil
• 1 Tbsp unsalted butter

Thread bamboo skewers through the lobster tails along the top of the shell (to prevent them from curling as they cook). Prepare a large ice bath and set aside. Bring the water and salt to a rolling boil in a stockpot large enough to keep the lobster tails submerged. When the water comes to a boil, take it off of the heat, add the lobster tails, and let sit, immersed in the hot water, for 2 minutes, then add the claws and keep everything immersed in the hot water for another 5 minutes.

Transfer the poached tails and claws to the ice bath and let them cool completely. (Freeze the bodies for stock.) Use kitchen shears to cut lengthwise along the top of the tails, then carefully open the shells and remove the meat in one whole piece. Discard the shells and cut the tail meat crosswise with the kitchen shears into coins 1/2 inch thick. Crack and shell the claws, reserving the knuckle meat for another use.

Just before serving the Arroz a la Cazuela, heat the olive oil and butter in a saute pan over medium-high heat. Season the lobster slices with salt and sear them in the hot pan until lightly caramelized on all sides and warmed through, 2 to 3 minutes per side.

Alioli de Azafran - Saffron Aioli

Makes 1-1/2 cups

• Pinch saffron
• 1 Tbsp hot water
• 1 egg yolk
• Freshly squeezed juice of 2 lemons (about 1/4 cup)
• 1/4 cup vegetable oil
• Kosher salt

Combine the saffron and hot water and steep until the water is bright red, about 5 minutes. Combine the saffron water with the egg yolk and lemon juice in a blender or food processor and purée until the mixture is very smooth and frothy, about 2 minutes. With the machine running, slowly add the oil in a thin stream and blend until emulsified (it should have the consistency of mayonnaise). Season the aioli to taste with salt.

Two Sides:

ECUADOR: Ensalada de Habas - Fava Bean Salad with Peas and Watercress

Fava beans are one of my absolute favorite foods. While English peas are widely available in supermarkets, especially in spring and summer, fresh favas are often limited to local farmers' markets and Latin grocers.

Unless you are able to find them very young and still quite small, favas have a fibrous skin on each bean that needs to be removed. The skins will loosen a bit when you blanch the beans. Getting them all off can be a little tedious but it's well worth the effort-these tender gems are really something special. Here they make for a lovely salad with peas and watercress, also nutty and sweet. Parsley, shallots, and radishes perk up the whole mix.

Serves 4

• 1 lb fresh fava beans, shelled (2 cups)
• 2 lb fresh English peas, shelled (2 cups)
• 1 bunch watercress, stemmed (2 cups, loosely packed)
• 2 shallots, thinly sliced (2 Tbsp)
• 2 radishes, cut into matchsticks (2 Tbsp)
• 2 Tbsp minced fresh flat-leaf parsley
• 2 Tbsp extra virgin olive oil
• 2 Tbsp freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper Ecuadorian Hot Sauce, for serving (recipe follows)

Bring a large pot of heavily salted water to a rolling boil and set up an ice bath. In small batches, blanch the beans until tender, about 3 minutes, using a sieve or spider to transfer each batch from the boiling water to the ice bath. Repeat with the peas, cooking for about 4 minutes and cooling in the ice bath. Peel off and discard the outer skins of the favas.

Combine the fava beans, peas, watercress, shallots, radishes, and parsley.

Add the olive oil and lemon juice and toss to lightly dress. Season to taste with salt and freshly ground black pepper before serving.

Aji Costeno - Ecuadorian Hot Sauce

Here is a recipe for a spicy red aji in the light style of those typically made on the coast (la costena). To turn up the heat, use the whole red Fresno chile. Note that it's important to chop the vegetables finely even though they're going into a food processor, otherwise your sauce will be too watery. Store it in a sealed container in the refrigerator and it will keep for weeks.

Makes 1 cup

• 1/2 red Fresno chile, seeds and ribs removed, finely diced (1/4 cup)
• 1/2 plum tomato, finely diced
• 1/4 Spanish onion, finely diced
• 2 scallions, white and green parts, finely chopped (2 Tbsp)
• 2 Tbsp minced fresh flat-leaf parsley
• 2 Tbsp minced fresh cilantro
• 2 Tbsp white vinegar
• 2 Tbsp freshly squeezed lime juice
• 1 Tbsp extra virgin olive oil
• 1/2 tsp agave nectar
• Kosher salt

Combine the chile, tomato, onion, scallion, parsley, cilantro, vinegar, lime juice, olive oil, and agave nectar and mix well. Remove half of the vegetables and reserve in a separate bowl. Pulse the remaining half of the mixture in a food processor until all of the vegetables are finely chopped: It should not be a smooth sauce. Fold in the reserved chopped vegetables. Season the sauce to taste with salt and chill before using.

PERU: Papas a la Huancaina

Salsa de Huancaina - Spicy Cheese Sauce

My mom used to make a very basic, blender-mixed version of huancaina, which she served alongside boiled potatoes-an adaptation of her Peruvian friend Armida's traditional papas a la huancaina. Creamy, with bits of cheese and a touch of heat, this sauce is the perfect companion to starchy root vegetables of any kind. Store leftover sauce in an airtight container in the refrigerator for up to 3 days.

Makes about 2 cups

• 2 Tbsp vegetable oil
• 1 medium Spanish onion, finely diced (1 cup)
• 2 Tbsp chopped garlic (4 to 6 cloves)
• 1/4 cup aji amarillo chile paste
• 2 (12-oz) cans evaporated milk
• 12 oz queso fresco, grated (3 cups)
• Kosher salt and freshly ground black pepper

Heat the vegetable oil in a small skillet over medium heat. Add the onion and garlic and lightly saute until translucent, about 10 minutes. Stir in the aji paste and cook until the mixture is very fragrant, about 3 minutes. Transfer the onion mixture to a food processor, add the evaporated milk and queso fresco, and puree until smooth. Season to taste with salt and pepper.

For still more of Jose's recipes, go to Page 3.

Drink:

SPAIN: Sangria de Tinto - Spiced Apple Sangria

Sangria is deeply rooted in Spanish tradition, dating back to Roman times when fruit was added to light, young red wines to boost their flavor.

Nowadays, sangrias are also often made with white wine. Keith Raimondi, one of my go-to guys when it comes to developing new cocktails, got the inspiration for this particular sangria one day when he was munching on an apple. The apple brandy and spiced apple simple syrup infuse the sangria with a pronounced apple flavor. When we were developing the recipe, we used a locally made apple brandy that imparted the flavors of the Mid-Atlantic region. Keep the leftover apple syrup in a sealed jar in the refrigerator, for future use-for another batch of sangria or drizzling over vanilla ice cream.

Serves 8

Spiced Apple Syrup:

• 2 crisp organic apples
• 1 1/2 cups water
• 1 cup granulated sugar
• 2 cinnamon sticks
• 1 Tbsp whole black peppercorns
• 
  
• Macerated Fruit
• 1 navel orange, finely diced
• 1 pear, finely diced
• 6 Tbsp orange liqueur
• 6 Tbsp simple syrup

Sangria:

• 1 bottle Tempranillo or other full-bodied red wine
• 10 Tbsp (5 oz) apple brandy
• 6 Tbsp (3 oz) orange liqueur
• 6 Tbsp (3 oz) freshly squeezed lemon juice, strained

To make the apple syrup, remove the peel and core from the apples and put the trimmings in a small saucepan. Reserve the flesh of 1 apple for the macerated fruit; eat the other one or save it for another use. Add the water, sugar, cinnamon sticks, and black peppercorns to the pan with the apple trimmings and bring the mixture to a boil. Lower the heat and simmer until the syrup thickens, about 15 minutes. Remove the pan from the heat and allow the syrup to cool completely. Strain the apple syrup and measure out 1/2 cup. Refrigerate the remainder in an airtight jar for another use.

To make the macerated fruit, chop the reserved apple into small dice, combine it in a bowl with the pear, orange, orange liqueur, and simple syrup and leave it to soak, refrigerated, for 30 minutes.

To make the sangria, combine the wine, brandy, liqueur, lemon juice, and the 1/2 cup apple syrup and stir vigorously. Serve the sangria over ice, with about 2 tablespoons of macerated fruit in each serving.

Dessert:

SPAIN: Crema Catalana - Spanish Custard with Chocolate and Vanilla-Macerated Berries

Crema catalana is a classic Spanish dessert similar to the French creme brulee. Here the basic recipe here gets a twist with the addition of chocolate and fresh berries. Note that you will need a culinary or creme brulee torch to caramelize the sugared top of the custard. You can make the vanilla syrup up to two weeks in advance, but hold off on macerating the fruit until no more than 15 minutes before you are going to serve the custards. And once they're caramelized, the custards shouldn't sit more than about 10 minutes: you want the tops brittle and the creamy custard beneath cold.

Serves 8

Custard:

• 1 cup cold whole milk
• 3 1/2 tsp unflavored gelatin powder
• 24 oz good-quality dark chocolate, such as Valrhona or Scharffen Berger, grated (3 cups)
• 2 1/2 cups cold heavy cream
• 1 cup granulated sugar
• 18 egg yolks, at room temperature
• 1/4 tsp kosher salt

Vanilla-Macerated Berries:

• 1 Tahitian vanilla bean
• 2 cups water
• 2 cups granulated sugar
• 5 cups mixed seasonal berries, such as strawberries, blackberries, and raspberries

Brulee:

Raw sugar (such as Demerara, sanding, or raw cane sugar), for sprinkling

To Serve:

Lemon zest, to garnish

To make the custard, combine the cold milk and the gelatin powder and let sit for 10 minutes, or until the gelatin is completely dissolved.

Set a double boiler with 2 inches of water in the bottom half over medium heat and bring to a boil. Decrease the heat to low, add the chocolate to the top half of the double boiler, and stir to melt the chocolate, taking care not to let it scorch.

Combine the cream and sugar in a saucepan and bring to a simmer over low heat. Stir until the sugar is completely dissolved, 5 to 7 minutes. With the egg yolks in a large mixing bowl, pour half of the hot cream mixture in a steady stream to the egg yolks, stirring constantly. Add the tempered yolks to the cream mixture in the saucepan and to cook, stirring constantly, over low heat until the mixture thickens to the point of coating the back of a spoon. Remove the custard from the heat, add the gelatin mixture and melted dark chocolate, mixing well to incorporate, and season with salt.

Pass the custard through a chinois or fine-mesh sieve, then pour it into 8 shallow 6-ounce custard cups. Allow the custard to cool to room temperature, then refrigerate for at least 4 hours, or up to 3 days (covered tightly with plastic wrap to keep the tops from drying out and refrigerator smells from permeating the custard).

To make the vanilla simple syrup, split the vanilla bean lengthwise and combine it in a saucepan with the water and granulated sugar. Bring the mixture to a boil, then lower the heat and simmer for 15 minutes. Remove the syrup from the heat and allow it to cool to room temperature. Discard the vanilla bean and measure out 1/4 cup of the syrup, reserving the remainder for another use (it will keep in an airtight container in the refrigerator for up to 2 weeks).

When you are ready to caramelize and serve the custards, macerate the fruit: combine the berries in a bowl with the 1/4 cup of vanilla simple syrup (they can be left to soak at room temperature for up to 15 minutes).

Just before serving, caramelize the chilled custards: coat the tops with the raw sugar, gently tipping off excess: it should be a fine, thin layer of sugar. Use a culinary or creme brulee torch to caramelize the sugar evenly across the top of each custard. This should take about 1 minute per custard, but may happen more quickly: be watchful and use caution.

Garnish the custards with vanilla-macerated berries and lemon zest and serve immediately.