Keogh Cox

Keogh Cox
Paella Pan Plano

Paella Pan Plano 
For the dough
1 package dry active yeast 
1 1/3 c. warm (105-110 degrees) chicken broth
3 ½ - 3 ¾ c. all purpose flour 
2-3 tbsp olive oil 
2 tsp saffron threads
¾ tbsp salt 
¾ tbsp salt (optional)
Cornmeal (for rolling out of the dough)

Heat chicken broth to a simmer, and then turn off the heat. Add the saffron threads to steep until the broth reaches the required temperature range. Strain the threads. 
Combine yeast and warm chicken broth in a large mixing bowl or the bowl of a heavy-duty mixer and let stand until the yeast is dissolved, about 5 minutes.

Combine flour, olive oil, salt and sugar. Mix with yeast and broth.

Mix all ingredients by hand or on low speed for about 1 minute to blend all the ingredients. Knead for about 10 minutes by hand or with the dough hook on low to medium speed until the dough is smooth and elastic. Transfer the dough to a bowl lightly coated with olive oil and turn it over once to coat with oil. Cover with plastic wrap and let rise in a warm place (75 to 80 degrees) until double in volume, 1 to 1 1/2 hours. Punch down, turn the dough out of the bowl and separate into two equally sized balls. Cover loosely with plastic wrap and let sit for additional 10-15 minutes. 

Sprinkle a cutting board or clean counter top with cornmeal. Roll the pizza dough into a rectangle and spread the dough to the desired size with your hands. 

For the sauce
1 14-oz. can of tomato sauce
3 (generous) tbsp minces garlic
1 tsp cayenne pepper
1 tsp Leon’s Seasoning
Salt and pepper to taste

Combine ingredients in a medium saucepan, bring to a simmer—careful! It will pop! Allow to cool. This is best if made a day or two ahead of time and kept chilled in the refrigerator until ready to re-heat and use. 

For the toppings
¾ pound 36/40 shrimp
3 cod fillets, cubed into 1 in. pieces
1 lb. Spanish chorizo, cubed into 1 inch. Pieces
1 yellow bell pepper, sliced into thin strips
1 orange bell pepper, sliced into thin strips 
2 tbsp capers
Flat leaf parsley, for garnish
2 tbsp cooking fat (butter, olive oil, ghee, etc.)
1 tbsp garlic
½ tbsp red wine vinegar
1 ½ - 2 tsp Leon’s Seasoning
Salt and pepper to taste

Heat a large sauce pan on medium high heat. Add the chorizo and cook until the fat is mostly rendered (but the meat is not dried out) and the chorizo has some color on it. Remove the chorizo from the pan. 

Season the shrimp and cod with the Leon’s, salt and pepper. Add 1 tbsp of the cooking fat to the pan and cook the shrimp and cod in a single layer, flipping half-way through. Remove the shrimp and cod from the pan. 

Add the remaining tbsp of cooking fat to the pan and add the bell peppers. Cook until softened. Turn the heat off and add the red wine vinegar, tossing to coat. 

Assembly
Head a cast-iron grill pan over two burners. Once hot, add the pizza dough, cooking about 10-15 minutes. This time may vary depending on the desired thickness of your dough. Flip the dough, and while the other side is grilling, spread the (warmed) sauce over the cooked side. Spread the shrimp, cod and chorizo evenly over the pizza, Add the peppers, capers and parsley to garnish. Sprinkle with Leon’s for additional seasoning, as desired. Enjoy!
 
When
10/23/2020 9:00 AM - 10/29/2020 3:00 PM

Voting


Friday, 23 October 2020

 
Entree Team 05 Votes
Time
10/23/2020 9:00 AM - 10/29/2020 3:00 PM
10/23/2020 9:00 AM

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