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Pai‘ea gets cooking

Recipes prepared by the local singing group Pai'ea on "Hawaii's Kitchen" this week. The show aired at 5:30 p.m. Sunday, Dec. 24, 2000, on KHON Fox 2.

Pai'ea's Paella

From the Kitchen of Pai'ea

5 pounds chicken (bone in)
2 cups flour
1 teaspoon salt
5 tablespoons olive oil
1 round onion, minced
1 head of garlic
1/2 an 8 ounce can tomato paste
15-ounce can stewed tomatoes
Paprika to taste
Dried chile flakes to taste
8 cups chicken broth
2-3 bay leaves
Pinch saffron
3-1/2 cup rice (arborio or brown)
1 tablespoon Hawaiian salt
1-1/2 pounds clams
1-1/2 pounds shrimp
1 red bell pepper, diced
1 green bell pepper, diced
1 lemon

Salt and flour cut-up pieces of chicken. In a large pot, add 5 tablespoons of olive oil and brown the chicken. When chicken is golden brown, remove from pot and set aside.

Drain oil from pot, leaving enough to sauté minced onion and garlic. Add tomato paste, stewed tomatoes, paprika and chile flakes until a rouille is formed.

Add enough chicken broth to thin rouille. Then add bay leaves and a pinch of saffron.

After having boiled all these ingredients together for at least 5 minutes, add the rice. Add more stock to pot to where it covers the rice and bring to a boil. Reduce heat and constantly stir the rice, adding stock when necessary.

After rice has cooked for 5-10 minutes, add chicken back to pot along with Hawaiian salt.

When rice is ala dente, add clams. Cook for a couple of minutes then add shrimp.

When rice is just about finished, add red and green bell peppers. After bell peppers have softened a bit, squeeze in lemon juice and turn off stove.

Let pot of paella stand and cool. Ideal to refrigerate overnight, warm up in oven and serve the next day.

Da Kine Salad

From the Kitchen of Pai'ea

1 bunch fresh spinach, torn to bite size
1 bunch red leaf lettuce, torn to bite size
1/4 red onion, thinly sliced
1/2 cup walnuts, coarse chop
1/3 cup feta or Gorgonzola cheese
1 green apple, thinly sliced
lemon, squeezed on apple slices to keep color
1/3 cup purple cabbage, thinly sliced

Toss ingredients with a balsamic vinaigrette dressing and serve.

Nutritional information unavailable.

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