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Virtual Cooking Experience with Gregory Gourdet

Everything you’ll need to cook alongside Gregory during your virtual cooking lesson on Thursday, November 12th.
Event begins at 3pm PT / 6 pm ET.

Chicken and Seafood Paella with Aioli

Serves 4-6

Gregory will cook everything from start to finish during the virtual cooking experience.  We recommend that you have all of your ingredients measured out and prepared as the recipe calls for below.


  • Large skillet or shallow pan (11″-13″)
  • Tongs
  • Medium bowl
  • Whisk
  • Kitchen towel or small pot the medium bowl fits snugly in


  • 1 pound chicken thighs, bone in, skin on
  • 1 teaspoon kosher salt
  • 1 teaspoon hot smoked paprika
  • 1 tablespoon extra virgin olive oil, preferably Spanish


Season chicken all over with salt and paprika. Heat the oil over medium high heat in a wide skillet or shallow ovenproof pan, (11”-13” will work best for this). Once the oil shimmers, add the chicken, skin side down, and cook the chicken for about two minutes. Lower the heat to medium and cook the chicken until the skin is dark golden brown and crisp, about 8-10 minutes. Flip the chicken and sear the other side, about one minute more, transferring thighs to a plate as they’re done. Save all the fat in the pan for the next step.


  • 1 medium onion, small diced
  • 9 large cloves garlic, chopped
  • 1 small serrano chili, sliced thin
  • 1 teaspoon salt
  • 3 whole pieces, canned tomatoes, chopped 
  • ½ teaspoon hot smoked paprika
  • 2 cups frozen peas
  • 1 ½ cups bomba or arborio rice
  • 1 gram saffron
  • 2 ¼ cups chicken stock


Preheat the oven to 425 degrees. Add onions, garlic and chili to the pan and start cooking it over medium heat. Add the salt and cook until the aromatics are tender, translucent and lightly golden, about six minutes. Add the tomatoes and paprika and cook until the tomatoes are cooked down and concentrated, about five minutes more. Sprinkle in the saffron, giving it a light crush between your fingers as it enters the pan. Add the rice and peas to the mixture and stir and cook all briefly until the rice and peas are incorporated into the onion mixture. Place the chicken back into the pan and tuck it under the rice. Cover the chicken and rice with the chicken stock and bring the stock to a boil over medium high heat. Once the stock is at a boil, reduce the heat to medium and simmer the stock until it is just below the top layer of rice. Cover the pan and reduce the heat to low. Cook the rice until it is just cooked through and is tender but has a slight firmness left, about 15-18 minutes. Make the aioli while the rice cooks. 


  • 1 large egg yolk
  • 2 tablespoons lemon juice (from about 1 large lemon)
  • 1 large garlic clove, very finely chopped
  • 1 teaspoon kosher salt
  • ½ cup extra-virgin olive oil


Roll a damp kitchen towel into a donut shape and set it on your work surface. Set a medium bowl on top of the towel, so its base fits snugly in the hole. This will help the bowl stay in place as you whisk to make the aioli. Alternatively, place the bowl inside a small pot in which it snugly fits. Next combine all the aioli ingredients except for the olive oil in the bowl. Whisk until well combined and a single color. Next start adding the oil, drop by drop at first, while vigorously whisking to incorporate the oil. Once the mixture starts to look thick and creamy, start adding the oil, in a slow, steady stream, continuing to whisk vigorously to make sure the oil is incorporated at the same rate it’s added. Keep this up until all the oil has been incorporated and the mixture is thick and creamy. 

Seafood & Garnish:

  • ½ pound jumbo shrimp, peeled and deveined
  • ½ pound large scallops, halved
  • ½ teaspoon kosher salt
  • 1 tablespoon extra virgin olive oil
  • A handful of parsley leaves


When the rice is cooked, season the shrimp and scallops with the salt and place them on top of the rice. Drizzle it all with the olive oil and place the pan in the oven until the seafood is just cooked through and tender. The shrimp will be bright pink and the scallops will be milky white, about five minutes. Let paella rest five minutes, garnish it with the parsley and serve with the aioli. 

The Carmelita

  • 2 oz Patrón Reposado
  • 2 oz hibiscus extract
  • 2 oz lime juice
  • 1.5 oz Topo Chico
  • 4 mint leaves
  • 2 star anise, one for garnish
  • Orange peel for garnish

Lightly muddle mint and star anise in a cocktail shaker. Add remaining ingredients, except for Topo Chico and ice. Shake until chilled. Strain into collins glass with ice. Garnish with an orange twist & star anise. Top with Topo Chico.

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