Chris Mcdonald’s Cava Paella

Calories: 690

Carbs: 27 g

Fat: 45 g

Sodium: 1,241 mg

Fibre: 2 g

Protein: 43 g

 

Chris McDonald’s CAVA Paella

After serving as the head chef at Toronto’s Avalon for 11 years, Chris McDonald opened Cava in the city four years ago. It’s a more casual atmosphere with small plates for trying different items. As a cyclist, McDonald raced competitively in his 20s and then didn’t touch a bike for nearly two decades as he focused on his culinary career. Now 52, McDonald has been riding for the past few years. Although his lineup includes a cyclocross bike, a carbon fibre racer and a 1970s classic, it’s McDonald’s Kona Ute cargo bike that gets the most mileage these days. He’s had 80 pounds of fresh goods from the market loaded up on it.

CAVA Paella

750 mL chicken stock

3 oz. olive oil

4 small chicken thighs, cut in half

Salt and freshly ground black pepper

2 garlic cloves, finely chopped

100g Sofrito, see below

300g Bomba (paella) rice

Large pinch saffron

12 littleneck clams, scrubbed

150g chorizo, halved lengthwise and sliced

150g octopus, cooked and cut into chunks

1 handful flat-leaf parsley leaves, coarsely chopped

Maldon sea salt

Serves four

1. Bring stock to simmer in a saucepan and keep warm.

2. Season chicken pieces heavily with salt and pepper.

3. In a large paella pan or cast iron skillet (13-14″), heat 1 oz. olive oil over medium heat. 4. Place chicken in pan and brown lightly on both sides, about 4-5 minutes in total. Remove and drain on paper towels.

5. Discard any oil remaining in pan. Reduce heat to low. Add the other 2 oz. olive oil to pan and then the garlic. Cook briefly and then add the sofrito, cooking for 1-2 minutes.

6. Stir in the rice, making sure it is evenly coated. Continue to cook, stirring frequently, for 2-3 minutes.

7. Add the stock all at once and increase heat to medium. Crumble saffron over the pan. 8. Return chicken pieces to pan and cook for about 5 minutes.

9. Scatter chorizo and octopus over the rice. Push clams in hinge side down.

10. Once you see the stock disappearing into the rice, lower heat. If the flame or element does not cover the base of the pan then move the pan around a bit as the paella cooks. Cook for around 20 minutes.

11. Remove the pan from heat. Sprinkle the paella with chopped parsley and cover with a lid or dish towel.

12. Let the paella rest in a warm place for 10 minutes. Sprinkle Maldon salt over the paella and grind some pepper over top. Serve at table.