Batch Brewing's paella recipe

Every summer, Comerica Bank sponsors an amazing contest called Hatch Detroit. The contest helps launch brick and mortor businesses in Detroit. This year, the contest will invest $50k in Detroit's next brick and mortar retail storefront.

The submission period closes soon, though - July 15. For more information, visit

Previous contest winner Stephen Roginson of Batch Brewing joined us on The Nine to tell us more about the contest, and how it's affected their business. Batch Brewing is located at 1400 Porter Street in Detroit. You can get more information at

Batch Brewing's Chef Matt also joined us, and shared his paella recipe, which you can find below.

Paella Arancini with Citrus Aioli

6 cups chicken stock
1 tbsp saffron
2 cups Arborio Rice
½ cup vegetable oil
1lb. cooked roasted chicken meat pulled and small chopped
1lb cooked small cooked shrimp in 60/90 size
1 1/4 lb cooked bulk chorizo (spicy)
1 cup diced roasted red peppers
½ lb fresh or frozen peas

2 cups flour
2 cups eggs, whisked
2 cups toasted panko bread crumbs tossed with ¼ cup smoked paprika

4 cups heavy duty mayo
1 orange zested and juiced
1 lemon zested and juiced
1 lime zested and juiced
7 cloves of garlic minced
1 tbsp smoked paprika
2 tbsp pureed chipotle in adobo sauce

1. First make the aioli by mixing the zest, juice, garlic, paprika and pureed chipotle with the mayo and mix thoroughly.
2. Refrigerate.

1. Heat the chicken stock with the saffron in it. This will infuse the saffron flavor into the stock, also making it a slightly orange color.
2. Once the stock is heated and infused, start by "toasting" / lightly sautéing the rice in the vegetable oil for about 5 minutes. Making sure that each grain of rice is coated in the oil while stirring.
3. After about 5 minutes the rice will become translucent and you will smell a light toasted smell. Do not let the rice start to color.
4. Start adding the hot chicken stock 1/3 at a time. Add the first 2 cups of stock and stir constantly to avoid sticking to your pan. Once the liquid is absorbed add the next 2 cups. Continue stirring until that portion is absorbed then add the last 2 cups. Continuing stirring until the chicken stock is completely absorbed but is still slightly wet.
The starch has been slowly released from the rice making it a creamy and sticky texture which is necessary later since it will help hold the arancini portions together.

5. Once the rice is completely cooled add the shrimp, chicken, chorizo, peas and diced roasted peppers, tossing gently until everything is evenly combined.
6. Set up the breading station with 3 bowls. One for flour, one for the egg wash and one for the breadcrumb mix.
7. Using a 2 oz portion scoop, start making equal portions of arancini balls onto a sheet pan. Once you have all your arancini portioned you can start to bread them.
8. Using alternate hands, one for flour and breadcrumbs and one for the wet egg mix start breading by first coating the arancini in the flour. Shake off the excess. Next into the egg wash, then into the breadcrumb mixture.
9. Final step is to deep fry the arancini in vegetable oil at 355 degrees until they are a golden brown color.

Let them cool slightly and serve with the Aioli dip.