Al Andalus Paella Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ANDALUSIAN PAELLA



Andalusian paella image

Provided by Guillaume

Categories     Riz en paella

Yield 10 servings

Number Of Ingredients 17

1 kg Chicken
400 g Chorizo (: to cut into thin slices)
1 piece Red pepper
1 piece Green pepper
400 g Flat green beans
400 g Small peas
500 g Cuttlefish (: or squids)
600 g Mussels (: about 2 per person)
10 pieces Shrimps (: or gambas. And double if the pieces are small)
10 pieces Langoustines
2 pieces Tomatoes (: to grate manually)
1 tbsp Sweet pepper
1 g Saffron
1 kg Round grain rice (: P.D.O. from Valencia, in Bomba or Albufera, but absolutely round and short rice)
1 dl Olive oil (: P.D.O. from Valencia, or any Mediterranean extra virgin oil)
2,5 l Water (: 3 l if you are cooking over a wood fire)
1 tbsp Salt

Steps:

  • Cut the chicken into regular pieces and add salt. Over medium heat in the centre of the paella, heat the olive oil.
  • Slowly fry the meat. Once well roasted, push it towards the edges where the fire no longer cooks it. Cook the mussels, the gambas, the shrimps and set them aside. Cut into small pieces and fry the squids or cuttlefish and push them towards the edges with the meat. Place the vegetables in the centre and fry them slightly. Push the vegetables towards the edges with the rest. In the centre, add the grated tomato and slowly brown it. Add the sweet pepper when the tomato is almost fried.
  • Add more water than you need. Reduce it until only remains the right amount of water, between 2,5 and 3 times the volume of rice.
  • Pour in the rice and the saffron, properly scatter them in the paella. Let it cook at very high heat for 8 to 10 minutes. The rice should start to appear. Then add the langoustines, shrimps and mussels. By pushing them very slightly. Reduce the heat for the last 8 to 10 minutes. Let stand, off the heat a few minutes before serving.

AL ANDALUS PAELLA



Al Andalus Paella image

This recipe comes from a 1960's newspaper clipping in my grandmother's recipe box. Supposedly the recipe from the restaurant at the Hotel Al Andalus, Torremolinos, Espana.

Provided by Member 610488

Categories     One Dish Meal

Time 2h

Yield 6 serving(s)

Number Of Ingredients 19

6 chicken thighs, cut in half
salt & freshly ground black pepper
2 tablespoons extra virgin olive oil
1/2 teaspoon saffron threads or 1 teaspoon turmeric
7 cups chicken broth
1 (12 ounce) box frozen green beans, thawed
1 (14 ounce) can artichoke hearts, drained and chopped into halves
2 large onions, minced
4 garlic cloves, minced
1 teaspoon red pepper flakes, crushed
1 teaspoon smoked paprika (pimenton de la Vera)
1 (28 ounce) can Italian plum tomatoes, drained, seeded and chopped
3 cups short-grain rice (preferably the type called calasparra)
1/2 lb spanish smoked style chorizo sausage, cut into 1/2 inch slices
1 red bell pepper, roasted, peeled, seeded and thinly sliced
12 medium shrimp, peeled and deveined
1 cup frozen peas, thawed
12 small fresh clams or 12 small fresh mussels, cleaned
lemon wedge (garnish)

Steps:

  • Season the chicken thighs with salt and pepper. Add 1 tbsp oil to each of two 12-14 inch skillets or paella pans set over medium-high heat. When oil is hot, add half of the chicken thighs to each pan and brown on both sides, 15-20 minute Transfer to platter.
  • While the chicken is browning, toast the saffron threads in a 2 qt saucepan. Remove from heat and crush the threads with the back of a spoon. Add 1/2 cup chicken broth and bring to a simmer over medium heat. Remove from heat and let steep for 10 minutes. Add 5 1/2 cups additional broth to the saffron infusion and bring to a simmer, hold until needed over low heat.
  • If using turmeric instead of the saffron threads, pour 6 cups chicken broth into a 2 qt sauce pan, add the turmeric, and bring to a simmer, hold until needed over low heat.
  • Divide the green beans and artichoke hearts between the two pans and saute for 5-6 minutes. Transfer beans and hearts to the platter with the chicken.
  • Remove all but 1 tbsp of fat from each pan and divide the onion and garlic between the pans. Saute until the onion is translucent. Divide the pepper flakes and the smoked paprika between the two pans and saute for 30-60 seconds. Add the tomatoes between both pans and saute until the liquid from the tomatoes has evaporated and the mixture is thickened, about 5-7 minutes more.
  • Sprinkle 1 1/2 cups of rice over the onion mixture in each pan. Pour 3 cups of the hot broth evenly over each pan of rice, then arrange the chorizo, green beans and artichoke hearts on the rice. Nestle the chicken thighs into both pans and bring to a boil.
  • Reduce heat and simmer rapidly until the rice appears on the surface of the mixtures, about 5-6 minutes. Arrange the roasted red pepper slices over both pans. Divide the shrimp between both pans and push the shrimp down into the rice.
  • Continue simmering until all the liquid has been absorbed and the rice is al dente, another 8-10 minutes. If all the liquid has been absorbed but the rice is not done, add a little more broth and cook a few minutes more.
  • Cover the pans with aluminum foil and cook gently for another 2 minutes to ensure that the top layer of rice is cooked evenly. With the pans still covered, raise the heat to medium high and cook until the bottom layer of rice begins to brown. You may hear rice crackling, which is normal, but if the rice begins to burn, remove the pans from the heat immediately.
  • Check the chicken for doneness. Sprinkle the peas over each pan and let stand, covered, for 5-10 minutes.
  • While the paella is standing, bring the remaining chicken broth (or water if you used all of the broth earlier) to a boil in a medium saucepan and add the clams or mussels. Cover and simmer for 3-4 minutes or until the clams/mussels have opened. Arrange the opened clams/mussels over each pan of paella, discarding any that did not open. Serve directly from the pan with wedges of lemon to squeeze over the rice.

Nutrition Facts : Calories 952.7, Fat 36.5, SaturatedFat 10.9, Cholesterol 117.7, Sodium 1594, Carbohydrate 108.3, Fiber 14.3, Sugar 9.8, Protein 46.3

PAELLA



Paella image

Provided by Alton Brown

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 14

1 pound tomatoes
9 cups low-sodium chicken broth
3 cups short or medium-grain rice
20 threads saffron
2 sprigs rosemary, leaves stripped from sprigs
3 teaspoons kosher salt, divided
1 teaspoon smoked sweet paprika
2 tablespoons olive oil
3 pounds bone-in, skin-on, chicken thighs and legs
3 pounds bone-in, skin-on, chicken thighs and legs
1/2 pound fresh green beans, trimmed and halved
1 cup chopped red bell pepper
1/2 cup chopped green bell pepper
2 cloves garlic, minced

Steps:

  • Spritz 4 to 5 pieces of newspaper with vegetable oil and put in the bottom of a charcoal chimney starter. Fill the chimney with half of the charcoal and light the newspaper.
  • When the charcoal is lightly covered with gray ash, carefully pour onto the bottom grate of a kettle grill and spread evenly. Top with the remaining unlit charcoal, spreading evenly so as not to suffocate the lit charcoal. Set the second grate in the kettle and cover until ready to cook.
  • Meanwhile, halve the tomatoes and remove the seeds to a fine mesh strainer set over a small bowl to catch the juice. Grate the seeded halves on the large hole side of a box grater and discard the skins. Combine the reserved juice and grated tomato and set aside.
  • Warm the chicken broth in a kettle or 4-quart saucepan over high heat until it reaches 200 degrees F. Remove the broth from the heat and cover to keep warm.
  • Combine the rice, saffron, rosemary, 1 teaspoon of the salt, and paprika in a small mixing bowl.
  • Heat the olive oil in the paella pan on the prepared grill. Season the chicken on all sides with the remaining 2 teaspoons of salt. Once the olive oil shimmers, add the chicken and cook until golden brown on both sides, approximately 5 to 6 minutes per side. Move the chicken to the outer edges of the pan. Add the green beans, red bell pepper, green bell pepper and garlic to the center of the pan and cook until they begin to soften and darken in color, approximately 2 to 3 minutes. Add the tomatoes and their juice and cook until most of the liquid has dissipated and the tomatoes thicken and darken, approximately 4 to 5 minutes.
  • Add the rice mixture to the center of the pan and cook, stirring constantly for 1 minute.
  • Redistribute the chicken pieces on top of the rice. Add 4 cups of the warm chicken broth and stir to distribute the rice evenly in the pan, making sure that all rice is completely submerged in liquid. From this point forward do not stir the paella. After 8 to 9 minutes, when all of the liquid is absorbed and the rice appears dry, add an additional 4 cups of broth. Continue to cook without stirring, until the liquid is absorbed, about 8 to 9 minutes. The rice should be firm to the bite and the grains have a tiny white dot in the center. Add the remaining cup of broth as needed, until the rice is cooked through. Watch the fire to make sure it is heating evenly and adjust the pan to prevent uneven cooking.
  • Remove the pan from the heat, cover with a tea towel and rest for 15 minutes before serving.

THE ULTIMATE PAELLA



The Ultimate Paella image

For a taste of seaside Spain, serve Tyler Florence's The Ultimate Paella recipe, an authentic rice dish studded with chicken, chorizo, clams, shrimp and lobster.

Provided by Tyler Florence

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 20

Chicken:
1 tablespoon sweet or smoked paprika
2 teaspoons oregano
1 (3 pound) frying chicken, cut into 10 pieces
Paella:
1/4 cup extra-virgin olive oil
2 Spanish chorizo sausages, thickly sliced
Kosher salt and freshly ground pepper
1 Spanish onion, diced
4 garlic cloves, crushed
Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
1 (15-ounce) can whole tomatoes, drained and hand-crushed
4 cups short grain Spanish rice
6 cups water, warm
Generous pinch saffron threads
1 dozen littleneck clams, scrubbed
1 pound jumbo shrimp, peeled and de-veined
2 lobster tails
1/2 cup sweet peas, frozen and thawed
Lemon wedges, for serving

Steps:

  • Combine the paprika and oregano in a small bowl. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.
  • Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.
  • In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.
  • Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

PAELLA



Paella image

Sausage, chicken, shrimp and rice dish!

Provided by AMLOOS

Categories     World Cuisine Recipes     European     Spanish

Time 1h25m

Yield 10

Number Of Ingredients 15

5 (4 ounce) links hot Italian sausage, cut into 1 inch pieces
5 (4 ounce) links mild Italian sausage, cut into 1 inch pieces
15 raw chicken tenders or strips
2 pounds large shrimp - peeled and deveined
1 onion, chopped
1 green bell pepper, seeded and cut into strips
1 large stalk celery, with leaves, finely chopped
2 cloves garlic, minced
2 cups uncooked long grain rice
2 (14.5 ounce) cans peeled and diced tomatoes, juice reserved
2 bay leaves
2 teaspoons salt
1 teaspoon dried oregano
¾ teaspoon ground turmeric
3 ½ cups chicken broth

Steps:

  • Heat a wok over medium-high heat. Fry hot and mild Italian sausage pieces in the wok until brown on all sides. Remove sausage, and fry the chicken strips in the sausage drippings until browned. Remove chicken and saute onions, green pepper, celery, and garlic for 5 minutes, or until tender.
  • Stir in the uncooked rice, tomatoes, bay leaves, salt, oregano and turmeric. Cook and stir for 1 minute, then mix in the reserved tomato juice and chicken broth. Add chicken pieces, cover and simmer for about 20 minutes.
  • Add sausage to the mixture, and continue to simmer for 15 minutes, then stir in the shrimp; cover and cook for 5 to 10 more minutes, or until shrimp is cooked through.

Nutrition Facts : Calories 616.7 calories, Carbohydrate 38.5 g, Cholesterol 230.3 mg, Fat 24.2 g, Fiber 1.8 g, Protein 56.1 g, SaturatedFat 8.1 g, Sodium 1729.6 mg, Sugar 3.8 g

More about "al andalus paella recipes"

PAELLA AL ANDALUS - HOME | FACEBOOK
Paella al Andalus. 18 likes. Restaurant
From facebook.com
Location 25260 , Saltillo


TASTY PAELLA - AL ANDALUS, COLOGNE TRAVELLER REVIEWS - TRIPADVISOR
2018-03-03 Al Andalus: Tasty Paella - See 106 traveler reviews, 51 candid photos, and great deals for Cologne, Germany, at Tripadvisor.
From tripadvisor.ca


RECIPEDB - COSYLAB.IIITD.EDU.IN
By cooking processes, top 50 recipes similar to: Al Andalus Paella. Recipe Title Region Country Similarity Index; Perfect Paella: Spanish and Portuguese
From cosylab.iiitd.edu.in


PAELLA - CAFE DELITES
2018-07-10 Instructions. Heat oil in a large sized non-stick pan or well seasoned skillet (or a paella pan if you have one), over medium heat. Fry onion, garlic and capsicum together; cook …
From cafedelites.com


DELICIOUS SEA FOOD PAELLA - AL-ANDALUS TAPAS
2017-04-23 Al-Andalus Tapas: Delicious Sea food Paella - See 510 traveler reviews, 80 candid photos, and great deals for Oxford, UK, at Tripadvisor.
From tripadvisor.ca


SEARCH FOR RECIPES
SimplyCook have sourced quality ingredients to make this money-saving meal the perfect alternative to costly recipe book equivalents. 1. Put a little oi . Prep Time-Cook Time-Serves …
From foodnetwork.co.uk


AL ANDALUS PAELLA RECIPE - WEBETUTORIAL
Al andalus paella is the best recipe for foodies. It will take approx 120 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make al andalus paella at your …
From webetutorial.com


PAELLA AND SANGRIA! - REVIEW OF AL-ANDALUS TAPAS, OXFORD, ENGLAND ...
2015-10-18 Al-Andalus Tapas: Paella and sangria! - See 512 traveler reviews, 80 candid photos, and great deals for Oxford, UK, at Tripadvisor.
From tripadvisor.com


AL ANDALUS PAELLA RECIPE - FOOD.COM
Aug 15, 2012 - This recipe comes from a 1960's newspaper clipping in my grandmother's recipe box. Supposedly the recipe from the restaurant at the Hotel Al Andalus, Torremolinos, Espana.
From pinterest.com


ANDALUSIAN PAELLA RECIPES
Jun 24, 2021 · The authentic Spanish paella is one of the oldest dishes in Spanish cuisine and has existed since approximately the 15th or 16th century.. Each region of …
From tutdemy.com


AL ANDALUS PAELLA RECIPE WITH INGREDIENTS FOR SLIME ON DINNER …
Of course, you can follow people who make al andalus paella recipes that match your preferences, and even ask them questions. We are accepting unique videos and articles like …
From dinnerideaschicken.com


AUTHENTIC SPANISH SEAFOOD PAELLA RECIPE - SPAIN ON A FORK
2018-02-24 Heat a paella pan with a medium-high heat and add in 1/3 cup extra virgin olive oil, after 1 minute season the olive oil with sea salt and add in the cut squid, mix with the olive oil …
From spainonafork.com


RECIPEDB - COSYLAB.IIITD.EDU.IN
Nutrient Quantity; Energy (kCal) 12790.5683: Total fats (g) 1222.1806: Carbohydrates (g) 77.944: Protein (g) 363.809: Vitamin D (D2 + D3) (g) 5.4360: Phosphorus, P (mg)
From cosylab.iiitd.edu.in


HOW TO COOK PERFECT PAELLA | SBS FOOD
2018-10-11 The Muslim empire, then known as Al-Andalus, occupied southern Spain and parts of Portugal between the years 711 to 1492, so understandably a fusion of flavours and …
From sbs.com.au


ANDALUCIAN PAELLA RECIPE BY CHEF DAVID - DELECTABLE DESTINATIONS
2016-10-05 Salt , Pepper, 2 bay leaves, 3 cloves, Pinch of saffron. Heat a big flat pan, add the olive oil, the rabbit and the chicken and fry until golden brown. Push the meat to the side and …
From delectabledestinations.com


PAELLA RECIPES | ALLRECIPES
33. 6. Chicken and Quinoa Paella. Traditional paella is made with rice. This recipe replaces the rice with quinoa, which is very good at absorbing the flavor of whatever it cooks in. This recipe …
From allrecipes.com


AL ANDALUS PAELLA RECIPE - TEXTCOOK
6 chicken thighs, cut in half; salt & freshly ground black pepper; 2 tablespoons extra virgin olive oil; 1/2 teaspoon saffron threads or 1 teaspoon turmeric
From textcook.com


RECIPES - PAELLA WITH CHICKEN & SEAFOOD | ANDALUCIA.COM
Heat the oil in a paella pan, large frying pan or flat-bottomed wok and slowly brown the pieces of chicken or rabbit and pork. Add the green pepper, garlic and squid, then the tomatoes and …
From andalucia.com


ANDALUSIAN PAELLA – CASADIZ
Published on 24/06/2019 by Casadiz. The Andalusian Mediterranean paella coloured and subtly flavoured with saffron can be traced back to Moorish times. They brought rice to Europe, as …
From casadiz.com


RECIPES - PAELLA AND BEYOND, INFORMATION ABOUT THE FOOD AND …
When making paella or any other Spanish rice dish, don't wash the rice, for it needs its outer coating of starch. Add the rice to boiling liquid (or add boiling liquid to the rice) and keep the …
From andalucia.com


PAELLA DE AL ANDALUS - HOME | FACEBOOK
Paella de Al Andalus, Boca del Río, Veracruz. 102 likes. Riquísimo platillo de la cocina española a tu domicilio! Haz tu pedido de lunes a viernes y el sábado te entregamos en tu domicilio.
From business.facebook.com


STEP BY STEP-HOW TO MAKE AUTHENTIC ANDALUCIAN PAELLA RECIPE …
This recipe for Paella was demonstrated by a good Andalucian friend "Rafael". This is his perfect version of this Spanish favourite.
From youtube.com


ANDALUSIAN FOOD: THE ULTIMATE GUIDE + RECIPES - SPANISH SABORES
2021-04-09 Andalusian food comes from the southernmost region of Spain. It features plenty of fresh seafood, cured ham, local produce, traditional tapas, sugary sweets, and unique drinks …
From spanishsabores.com


ANNABEL'S PAELLA RECIPE | QUICK & EASY | ANNABEL KARMEL
Annabel’s Paella recipe adds a rainbow to your paella with lots of different meats & veggies, such as tomatoes, red pepper, onions & peas. For another recipe perfect for weekends & …
From annabelkarmel.com


ANDALUSIAN SPICY PAELLA | TESCO REAL FOOD
Turn the heat down, and then add the chopped onion and red or green peppers, Gently fry them until softened, about 10 minutes. Add the garlic and cook for a further 5 minutes. Add the rice …
From realfood.tesco.com


RECIPES | AN AMERICAN PAELLA
American Paella Recipe. Paella is a traditional rice dish that orginated in Valencia , Andalucia Spain. Everyone does it differently and everyone thinks theirs is the best! Personally, I do not …
From anamericanpaella.com


SPANISH PAELLA RECIPE (PAELLA VALENCIANA) - SPANISH SABORES
2021-05-11 Steps 1-2: Put your paella pan on medium-high heat and add the olive oil. Then sprinkle all of the salt in a circle towards the edge of the pan. This will keep the oil from …
From spanishsabores.com


HOW TO MAKE SPANISH PAELLA | OMAR ALLIBHOY - YOUTUBE
Ok before you shout at us, recipes for paella differ from region to region, and this seafood-free version is Omar's take on the classic Paella Valenciana. Tr...
From youtube.com


BEST PAELLA RECIPES | FOOD & WINE
2019-05-15 David Joud, who created this recipe, has been a member of Cook Here and Now since the group's first dinner in 2006. His hearty paella is brimming with browned chicken, …
From foodandwine.com


SPANISH PAELLA | RECIPETIN EATS
2020-07-10 10. Variations: Make it a plain chicken paella - use 500g/1lb of chicken. Substitute with turkey, lamb, beef or rabbit (very Spanish!), or even leave out proteins and make it a …
From recipetineats.com


DINNER | AL-ANDALUS TAPAS BAR | OXFORD
Piquillo Red sweet pepper from northern Spain. Membrillo Quince fruit paste. Jabugo Own name famous for its ham. Saffron Spice which gives the colour and unique taste to our paellas. *Our …
From tapasoxford.co.uk


BAD PAELLA - REVIEW OF AL-ANDALUS TAPAS, OXFORD, ENGLAND
2016-02-23 Al-Andalus Tapas: Bad paella - See 512 traveler reviews, 80 candid photos, and great deals for Oxford, UK, at Tripadvisor.
From tripadvisor.com


WONDERFUL FOOD AND AMBIENCE! - AL-ANDALUS TAPAS, OXFORD …
2021-06-27 From the moment we arrived with a friendly welcome, we sat down and enjoyed tapas and Paella. We were recommended a wine, which we ordered a bottle of and it was …
From tripadvisor.co.uk


TASTY PAELLA - REVIEW OF AL ANDALUS, COLOGNE, GERMANY - TRIPADVISOR
Al Andalus: Tasty Paella - See 103 traveler reviews, 50 candid photos, and great deals for Cologne, Germany, at Tripadvisor.
From en.tripadvisor.com.hk


WORLD BEST GARLIC COOKING RECIPES : AL ANDALUS PAELLA
1 season the chicken thighs with salt and pepper. add 1 tbsp oil to each of two 12-14 inch skillets or paella pans set over medium-high heat. when oil is hot, add half of the chicken thighs to …
From worldbestgarlicrecipes.blogspot.com


GREAT ATMOSPHERE, TASTY FOOD - AL-ANDALUS TAPAS
2016-10-18 Great atmosphere, tasty food - Al-Andalus Tapas. Europe ; United Kingdom (UK) England ; Oxfordshire ; Oxford ; Oxford Restaurants ; Al-Andalus Tapas; Search “Great …
From tripadvisor.in


PAELLA | TRADITIONAL RICE DISH FROM SPAIN - TASTEATLAS
The following paella mixta recipe is adapted from the La Tienda websites ... Spanish families pay homage to the old Moorish kingdom of Al-Ándalus. Wikipaella. Where to Eat Authentic Paella. …
From tasteatlas.com


AL-ANDALUS TAPAS, OXFORD - TRIPADVISOR
Al-Andalus Tapas, Oxford: See 507 unbiased reviews of Al-Andalus Tapas, rated 4 of 5 on Tripadvisor and ranked #84 of 653 restaurants in Oxford.
From en.tripadvisor.com.hk


CLASSIC SPANISH PAELLA RECIPE: TIPS, INGREDIENTS, AND TECHNIQUES
2021-08-02 With its centuries of tradition and many ingredients, paella can seem even more daunting than trying to find space in the kitchen for an 18-inch pan. But paella actually …
From masterclass.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #main-dish     #poultry     #seafood     #spanish     #easy     #european     #potluck     #dinner-party     #chicken     #one-dish-meal     #mussels     #meat     #chicken-thighs-legs     #shellfish     #clams     #taste-mood     #savory     #to-go     #presentation     #served-hot     #4-hours-or-less

Related Search