Anthony Bourdain: No Reservations "El Bulli"

Don't miss this!  DVR it!  El Bulli was a Michelin 3-star restaurant located near Roses, Catalonia, Spain.  This is the last look at the history and magic of El Bulli.  Truly inspiring!

Chef Ferran Adrià

For a taste of Spain, try my fabulous rendition of Braised Paprika Chicken. 

Braised Paprika Chicken

Ingredients:

2 teaspoons kosher salt

2 tablespoons smoked paprika

1 teaspoon freshly ground black pepper

6-8 chicken thighs

1 tablespoon canola oil

2 medium yellow onions, halved and thinly sliced crosswise

1 large or 2 small russet potatoes, small dice

3 garlic cloves, sliced

1/2 cup sherry (not cooking sherry, the real stuff)

2 cups low-sodium chicken broth

kosher salt and freshly ground black pepper

fresh italian parsley, for garnish

Directions:

Combine the salt, paprika, and pepper in a small bowl.  Pat the chicken dry and rub all over with the mixture.  Heat the oil over medium heat in a 3-4 quart dutch oven or saucepan.  When the oil looks shimmery, add the chicken (skin side down first) and cook until well browned.  Turn the chicken and brown that side.  Approximately 3 minutes a side.  Transfer chicken to a plate and drain off all but about 1 tablespoon drippings.

Return the pan to the stove over medium heat and add the onions.  Season the onions with salt and pepper and cook until soft and golden.  Throw in the garlic for one minute.  Now, add the potatoes and broth.  Use a wooden spoon to deglaze (scrape all the sticky stuff off the pan into the broth/potato mix).  Add the chicken thighs and sherry.  Bring to a boil, then reduce to medium-low and cover.  Cook until the chicken is done, about 20-30 minutes.  Remove the chicken to a plate and cover to keep warm.

Bring the sauce to a boil over medium-high heat and cook until the sauce is slightly reduced, about 10 minutes or so.  Taste to see if it needs salt and pepper.  It usually does not need any additional salt.  Add the chicken back to the pan to coat in the sauce.

To plate:

In a wide shallow bowl, place 1-2 chicken thighs.  Ladle some of the potatoes, onions, and sauce over the chicken.  Garnish with freshly chopped parsley.  Serve with a crusty baguette to mop up the juices.

For a picture, click here.