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The Paella Challenge Returns to the Pearl March 15.


The sixth annual Corona Paella Challenge, hosted by La Gloria’s chef Johnny Hernandez returns to Pearl on March 15 from 11 a.m. to 4 p.m.

The Corona Paella Challenge is March 15.

The Corona Paella Challenge is March 15.

The celebration happens rain or shine (as folks who remember last year’s cold but cozy gathering already know) and will showcase the delicious food and wine of Spain, traditional sangria, a variety of craft and imported beers, and live entertainment perfect for the entire family. Presale tickets to the event are $65. Admission for individuals under 21 years of age is $25. Tickets can be purchased at www.paellachallenge.com and will also be available for $75 at the door, if the event is not sold out.

Can’t wait until the competition for some paella? Make your own. You don’t need a fancy paella pan. You don’t even need rice, as this recipe from Giada De Laurentiis demonstrates. There are a lot of ingredients, but the dish comes together easily and the flavors will win you over to pasta in your paella.

Noodle Paella

3 tablespoons extra-virgin olive oil
3 sweet Italian sausages, casing removed (about 12 ounces)
1 skinless boneless chicken breast (about 6 ounces), cut into 3/4-inch cubes
3/4 teaspoon kosher salt, plus extra for seasoning
3/4 teaspoon freshly ground black pepper, plus extra for seasoning
6 large cloves garlic, thinly sliced
1 medium fennel bulb, chopped
1 small onion, chopped
1 medium red bell pepper, stemmed, seeded, diced
3 (8-ounce) bottles clam juice
1 (15-ounce) can diced tomatoes in juice
1 teaspoon smoked paprika
1/4 teaspoon finely crumbled stem saffron
1/8 teaspoon cayenne pepper
3 Turkish bay leaves
8 ounces spaghetti, broken into 1-inch lengths
8 ounces halibut fillet, cut into eight 1-inch cubes
12 small littleneck clams, scrubbed
12 large shrimp, peeled and deveined
1/3 cup roughly chopped fresh Italian parsley

Heat the oil over medium-high heat in a 6-quart Dutch oven. Add the sausages and stir, breaking up the sausages into small pieces with a wooden spoon, until cooked through, about 4 minutes. Add the chicken, 1/4 teaspoon salt and pepper. Cook until the chicken is no longer pink on the outside, 1 to 2 minutes. Transfer the chicken and sausage to a medium bowl, using a slotted spoon.

Add the garlic, fennel, onion, bell pepper and 1/2 teaspoon salt and pepper to the pan. Cook until almost tender, about 5 minutes. Add the clam juice, tomatoes with juices, paprika, saffron, cayenne and bay leaves. Add the spaghetti and cook, uncovered, until almost tender, stirring occasionally, about 9 minutes. Return the chicken and sausage to the pan. Bring the sauce to a simmer. Add 1/4 teaspoon salt and pepper. Add the halibut, clams and shrimp. Cover and cook until the clams open, 4 to 5 minutes. Discard any unopened clams. Remove the cover, reduce heat to medium-low, and simmer gently until fish, shrimp and chicken are just tender, 4 to 5 minutes. Remove the bay leaves and discard. Season with salt and pepper. Mix in the parsley and serve.

From Giada De Laurentiis/Food Network

 

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Dishing Up Paella: Coming Soon to Pearl


The 4th Annual Corona Paella Challenge hosted by La Gloria’s chef/owner, Johnny Hernandez, returns to Pearl Sunday, March 10, from 11 a.m. to 4 p.m..  Chefs from San Antonio, across the country and Mexico will be cooking.

“We are excited to host the Paella Challenge again this year and invite everyone to come and join us in this celebration,” said Elizabeth Fauerso, chief marketing officer at Pearl. “This event has become a tradition in San Antonio, bringing chefs and the community together, and we are thrilled to be doing it again this year.”

paella snailsGoing into its fourth year, the Paella Challenge showcases the delicious food and wine of Spain and offers traditional sangria and a variety of fabulous craft and imported beers. The event continues to present its attendees with an afternoon filled with live entertainment and fun for the whole family.

Proceeds from the event will benefit The Culinary Institute of America San Antonio and The Educational Foundation of the San Antonio Hispanic Chamber of Commerce.

This year’s celebrity chef will be Jehangir Mehta, who appeared on The Next Iron Chef: Redemption.

Joining him in competition are Jesse Perez (Arcade Midtown Kitchen), Jeff White (The Boiler House), Steven McHugh, Tim McCarty (Sodexo), Jhojans Priego Zarat (Mariscos Villa Rica), Susana Trilling (cookbook author and Seasons of My Heart Cooking School chef instructor), Zach Lutton (Zedrics), John Herdman(Las Ramblas), David Wirebaugh (Hyatt Regency), Jeff Balfour (Citrus), Jason Dady (Tre Trattoria).

Also entering are Craig Bianco (The RK Group), Peter Holt (Lupe Tortilla), Mark Bliss (Bliss), Clint Connaway (MAX’s Wine Dive), James Canter, Michael Mata(Wyndham), Alejandro Rodriguez (Catalan Cuisine Catering), and Flor Vergara (True Flavors).

Tickets to the event are $50 pre-sale. Admission for individuals under 21 years of age is $25.  Tickets can be purchased here. and the day-of at Pearl.

paella traditional

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