Paul Heitzenrater, Denver, Colorado
Ingredients
1 teaspoon minced garlic
2 teaspoons chopped garlic, divided
5 chipotle peppers in adobo sauce (from 7 ounce can), chopped, divided
3 tablespoons adobo sauce (from can of chipotle peppers), divided
2/3 cup mayonnaise
4 tablespoons olive oil, divided
Salt and pepper to taste
1 cup fresh orange juice, divided
3/4 pound pork tenderloin
2 large boneless, skinless chicken breasts
1 large red pepper, seeded and sliced into strips
1 large onion, sliced thin
1/2 pound chorizo sausage, cut into chunks
1 cup tomatoes, peeled, chopped and seeded
1 1/2 teaspoons smoked paprika
1/2 cup Redwood Creek Pinot Noir
5 cups chicken stock
4 cups rice, preferably Arborio rice
1 pound fresh trout fillets, skinned, boned and cut into large pieces
3 tablespoons pine nuts (toasted optional)
2 tablespoons chopped cilantro
Other Materials
Mixing bowl
Large plastic bag
12-inch cast-iron skillet
Wooden spoon
Foil
Sharp knife
Preparation
To make aioli sauce, combine minced garlic, 1 chopped chipotle pepper, 1 tablespoon of adobo sauce and mayonnaise in bowl and process until smooth. Add 2 tablespoons of olive oil to thin out the mixture. Add salt and pepper to taste and set aside in the refrigerator.
To prepare the marinade, combine 2 chopped chipotle peppers, 2 tablespoons of adobo sauce, 1 teaspoon chopped garlic and 1/2 cup orange juice in large, heavy plastic bag. Add pork and chicken; marinate for one hour. Transport marinated meat and aioli sauce with ice packs.
At the campfire site, grill pork and chicken over hot fire for several minutes on each side, until browned, but not completely cooked through. Cut chicken into 4-6 pieces and cut pork into one-inch medallions. Reserve until ready to assemble.
For the paella, heat a 12-inch cast-iron skillet over coals and add 2 tablespoons of olive oil. Add red peppers, onions, remaining teaspoon of chopped garlic and remaining 2 chopped chipotle peppers and cook for about 4 minutes or until softened. Add chorizo and cook for another 4-5 minutes until the mixture starts to brown. Add tomatoes, smoked paprika, wine, remaining orange juice, and stock; bring to a simmer. Add rice, and cover tightly with heavy foil. Cook about 8-10 minutes.
Uncover skillet and add reserved chicken, pork and trout fillets. Do not stir rice. Recover and cook another 10 minutes or until rice and meat are cooked and trout fillets are flaky. There should be a caramelized crust on the bottom of the skillet.
Remove skillet from fire and let cool for 5 minutes. Uncover and sprinkle with pine nuts and cilantro and drizzle reserved chipotle aioli sauce on top.
Estimated Cook Time: 35 minutes cooking time, 1-hour marinating period
Suggested Wine PairingRedwood Creek 2005 Pinot Noir
