Top Chef Wayne Johnson from Seattle restaurant Andaluca joined us to share his adventure from the Food Network's show "Iron Chef America" and of course- he had to cook up a fantastic dish.
Look out for Chef Wayne's debut on "Iron Chef America" which airs July 31st at 10 p.m. on the Food Network. View more dates to catch the episode HERE.
"Extremely talented chef Wayne Johnson’s innovative Mediterranean cuisine is the draw at this totally cool downtowner, where a welcoming, attentive staff delivers tapas, steak and more; tucked into the elegant Mayflower Park Hotel, it’s quiet and intimate, with comfy booths to hide in-perfect for discussing romance over Rioja." - Zagat
- Arborio Rice: In a round pot, melt butter. Add onions and sauté, stirring constantly until translucent. Add Arborio and sauté, stirring constantly until slightly translucent. DO NOT BROWN!
- Add Chicken broth one-half cup at a time, and simmer – stirring constantly, until no liquid releases when you pull it away with mixing spoon from the bottom of the pan. Spread on a sheet pan and refrigerate until cold. (shelf life 5 days)
- Paella Broth: With hand blender mix ingredients together until lobster base is fully dissolved. Place in a large storage container, label, date and refrigerate. (shelf life 4 days)
- Tomato Butter: Place all ingredients in food processor and process until smooth and well combined. Butter may separate; keep processing until it comes back together. (shelf life one week)
- Place 14" or 16" paella pan on stove, heat olive oil and sauté chorizo, chicken, onion and carrots until brown, remove ingredients from pan and hold warm.
- Deglaze with white wine and add Arborio rice base. Ladle paella broth into rice 1/2-cup at a time (allowing each to cook out before adding the next). Add last 1/2 cup of broth, then add peas and piquillo peppers, and tomato butter stir to incorporate, shake pan to allow rice to settle.
- Evenly distribute shrimp, clams, mussels, scampi, asparagus and Roma tomatoes on top of rice. Let pan sit on stovetop at medium heat for five minutes, finish by placing in oven at 400-degrees for approximately ten minutes or until shellfish opens up and excess liquid evaporates. Remove from oven, cover with foil let sit for 10 minutes. Remove foil and serve.