Chef Michael Chiarello's fideau on THE Dish

As a young boy, Michael Chiarello set his sights on becoming a chef. In fourth grade, at age 9, he had a plaque that said "I want to be a cook when I grow up." Chiarello has accomplished his goal big time. He is an award-winning chef, restaurateur, cookbook author, television host and vintner.

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Both of Chiarello's parents were immigrants from southern Italy. They settled in the Central Valley of California. The family made their own cheese, cured meats, made vinegar and olive oil, preserved produce and made wine.

After high school, Chiarello went to the Culinary Institute of America and graduated in 1982. He then attended Florida International University to study restaurant management.

In 2005, he won an Emmy award for his Food Network/Cooking Channel show "Easy Entertaining with Michael Chiarello."

Esquire magazine named him 2013's chef of the year, and this year he's a semi-finalist for the James Beard Foundation's best new chef award.

In the spring of 2013, he released his seventh cookbook, "Live Fire," which focuses on grilling and entertaining outdoors.

Chiarello has two restaurants in California: Coqueta, his new Spanish restaurant in San Francisco, which opened in 2013, is in the running for the Beard Foundation's best new restaurant award, and Bottega, in Napa Valley, continues to draw happy crowds and critical acclaim.

Chiarello joined "CBS This Morning: Saturday" and shared his ultimate dish, fideau with vermicelli, grilled shrimp, chicken and calamari.

Recipes courtesy of Michael Chiarello, "Live Fire"

Fideau with vermicelli, grilled shrimp, chicken and calamari

1/2 loosely packed teaspoons saffron threads (about 20 threads)

2 1/2 cups dry white wine

6 chicken thighs, skin left on

1/4 cup extra-virgin olive oil, plus more for coating the chicken and seafood

2 teaspoons coarse sea salt, preferably gray salt, plus more for seasoning the chicken and seafood

1/2 teaspoon freshly ground black pepper, plus more for seasoning the chicken and seafood

1 pound shrimp (12 to 16 shrimps)

1 pound calamari, tubes and tentacles, cleaned (ask your fishmonger to clean it for you)

1 large yellow onion, cut into medium dice

1 heaping tablespoon minced garlic (about 3 cloves)

1 pound uncooked vermicelli or spaghetti, broken into 1 inch pieces

6 cups chicken broth (see recipe below), fish stock, or store-bought stock, plus 1/4 cup more at the end if needed

2 1/2 cups grilled tomato sauce (see recipe below) plus