This episode is sponsored by Helix Sleep. Click here https://www.helixsleep.com/matheson for up to $200 off your Helix Sleep mattress plus two free pillows! Free shipping within the US! #helixsleep

IVE NEVER MADE A PAELLA BEFORE BUT I GAVE IT A TRY AND THE BOTTOM LINE IS THAT ITS ALL ABOUT THE RICE THE CRISP AND THE CRUNCH LETS JUST TRY AND GET IT COOKIN SOMETHIN

PAELLA INGREDIENTS
1/2 Red Bell Pepper
1 Jalapeno
5 Green Onions
4 Cloves Garlic
1 cup arborio or Spanish rice
1 small onion
1 garlic clove
Olive Oil
Shellfish (cuttlefish, octopus, mussels, head on shrimp)
½ cup tomato puree
Chicken Stock
Lemon
Cayenne
Chili
Paprika
Pinch of saffron threads
Scallions
S+P
Paella Pan (wide, shallow skillet, oven proof)
Plancha

PAELLA METHOD
1. Dice 1/2 red pepper, whole jalapeno, green onions, and garlic
2. Blend with olive oil in blender to make sofrito
3. Add sofrito + olive oil into paella pan
4. Cut up cuttlefish/ squid
5. Season sofrito with cayenne, chili, paprika
6. Add 1 cup of rice, cook until translucent in sofrito
7. Add tomato puree (1/2 c), cook until reduced, add chicken stock
8. Season with salt, pepper, and saffron
9. Cook rice on medium heat for 15-20 minutes.
10. Heat plancha and add olive oil
11. Add cuttlefish, octopus, and shrimp, cook for a couple minutes each side. Add to paella pan with rice and steam on top of rice until clams open. Top with chives and lemon juice to serve.

For Aioli:
Add 4 cloves of garlic, 1tbs Dijon, 1 egg yolk, 3 anchovy fillets, and lemon juice into mortar and pestle. Smash until smooth. Emulsify, drizzle in olive oil, blend until smooth.

For Shishito Peppers:
To hot pan, add shishitos, salt, lemon juice, and pepper. Remove shishitos when blistered.