Et Tu Restaurant: Paella and a Mut-tini

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Danville is home to a mediterranean inspired restaurant Et Tu Bistro.  Jackie Lewandoski stops in to see the chef prepare his delicious Paella.  Plus, see how their mixologist makes a "mut-tini" as part of a fundraiser to help our furry friends.
Spanish Paella

Serving Size- 2 People


1 Spanish Onion-Small Diced                          6 Shrimp                                                                                        1 Pinch Saffron

1 Red Pepper-Small Diced                                 10 Clams/Mussels                                                                    ½ Tsp Cayenne Pepper

2 Ribs Celery-Small Diced                                  3 Links Spanish Chorizo-Cooked & Sliced                                    ½ Tsp Crushed Red Pepper

1 Bulb Fennel-Small Diced                                1 Cup Shrimp/Seafood Stock                                            1 Tsp. Paprika

3 Cloves Garlic-Sliced Thin                               1 Cup Tomato Juice

1 Cup Israeli Cous Cous or Rice                      1 Tsp Ground Coriander

  1. Place a large Sauté pan over medium high heat. Place a small amount of olive oil into the pan.
  2. Caramelize the onion and garlic in the hot oil. Being careful not to burn the onions and garlic.
  3. Add the fennel and red peppers. Sauté for 3-4 Minutes. Then add the Celery. Cook until celery is tender.
  4. Lower the heat to low.
  5. Add the dried spices and mix to combine.
  6. Put in the shrimp, mussels/clams and chorizo and let heat thru for 2-3 Minutes.
  7. Next add the cous cous or rice. Let toast for about 5 minutes.
  8. Finally add the stock and tomato juice. Let simmer until clams open and the rice/Cous cous is tender.
  9. If more liquid is needed to cook the cous cous or rice, add ½ Cup Liquid at a time.
  10. Paella is ready when almost all of the liquid is absorbed and the cous cous/rice is tender.
  11. Serve in a deep bowl and garnish with green onions and olive oil.