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Thanks for stopping by, you’re watching FixMyRecipe.com. I’m Chef Billy Parisi and our new fix goes to James of Columbia South Carolina wants to know the difference between Chapino and Payaya. Well this episode James, we’re doing payaya and we will be doing Chapino later. Pay close attention, we’re going to fix you right up.
James, we’re going to do payaya Chef Billy Parisi style. I’m going to use our barrio rice. That’s rice indigenous to the Mediterranean areas, so to start, we’re going to caramelize this garlic, onion, celery, carrots and tomatoes. Once those vegetables are caramelized, we’re going to add in a ham hock and our barrio rice. That a ham hock is going to provide a ton of flavor and some awesome natural salts. Once the barrio rice is slightly toasted, we’re going deglaze with white wine, add in that pinch of saffron for that color and flavor and next, we’re going to ladle in chicken stock, one by one, nice and slow and just like that risotto video. Keep stirring the same way.
About 10 minutes before this risotto is finished, we’re going to cook our protein. So in a huge skillet with some olive oil, let’s cook up the Chorizo until just about finished. Add in our chicken that we seasoned very well with salt and pepper, next our seafood. Once all of that is cooked, let’s add it to that risotto and let it cook for further 20 minutes and you know I’m eating some of this wonderful payaya.
Once you’ve added the protein to the barrio rice James, at this point we’re going to season very well with salt and pepper, add in some cilantro, a little crushed pepper for some kick. We’re going to finish with cream, fat is flavor my friend and like I told you before we’re going to go ahead and let it seamer for about 20 minutes.
Oh, my gosh James, does the word “Amazing” mean anything to you? The smells in this kitchen are absolutely wonderful. Wow! Amazing, okay there’s two things you can do, if your eating all these payaya ow, get rid of that ham hock. Your going to leave it over tonight, even over the next few days, leave it in there, it provide so many natural salts. Let’s plate this up.
James, its like I am in Spain. This is absolutely wonderful. You got the chicken and all of that seafood. This barrio rice really makes this dish. James, once again thank you so much for writing in. I really appreciate it. Be sure to come back. I’m going to show you how to make Chapino next time and come back tomorrow and see our new feature fix for the day.
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