Chef Charles Charbonneau
The Augustine Grille
Jacksonville Jaguars

Paella
24 each Mayport shrimp 16-20 ct shelled/deveined
6 cloves garlic, minced
1 cup onions, minced
1 ½ cups Sofrito (Spanish tomato sauce—see recipe below)
1 cup roasted Piquillo peppers
1/2 cup fresh English Peas (shelled)
4 oz. green beans (Haricots Verts)
1/2 tsp Saffron
2 oz. extra virgin olive oil
1 lb Calasparra rice
3 cups shellfish broth (see recipe below)
3 cups chicken broth
salt and pepper to taste

In a paella pan over medium heat, saute onions and garlic in olive oil until translucent. Add the sofrito, Piquillo peppers and cook for 5 minutes. Add the rice and saffron and stir coating the rice well. Add shrimp, peas, green beans and broth, decrease heat to low and cover and cook until rice is just done (al dente). Arrange the mussels and clams to garnish the paella and spoon a small amount of sofrito over paella to finish.

Sofrito Sauce
Yields 12 oz.

16 oz. San Marzono plum tomatoes (canned)
1 each Anaheim chili pepper, small diced
3 cloves garlic, chopped
3 each shallots, chopped
2 oz. extra virgin olive oil
1 Tbsp Spanish paprika

Saute over medium heat the garlic and shallots in olive oil. Add the diced pepper and cook until tender without color. Add paprika and tomatoes and cook for 30 minutes over medium to low heat. Blend sofrito until smooth in a food processor or blender and season with salt and pepper to taste.

Shellfish Broth
Yields 3 cups

32 each Prince Edward Island Mussels
16 each Littleneck clams
3 cups dry white wine

Steam mussels and clams in dry white wine until opened. Remove the mussels and clams, reserve the liquid. Reserve the mussels and clams for service.