Best Paella Recipe In The World

BEST PAELLA

Steps:

• In a large skillet, cook turkey and chorizo in oil in batches until browned. Remove with a slotted spoon and keep warm. , In the same skillet, saute onions and red pepper until tender. Add garlic and cayenne; cook 1 minute longer. Stir in tomato puree and wine. Bring to a boil; cook and stir for 2 minutes or until thickened. , Transfer to a stock pot. Stir in the water, rice, broth, salt, thyme, saffron, bay leaf, turkey and chorizo. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender. , Add shrimp; cook for 2-3 minutes or until shrimp turn pink. Remove from the heat; discard bay leaf. Stir in olives and parsley.

BEST PAELLA RECIPE IN THE WORLD

Steps:

• HOW TO MAKE IT Allow the saffron to infuse in warm water for 30 minute Prepare your chicken and rabbit stock. Chop the chicken and the rabbit in 8 equally sized pieces, season, Heat the oil in a paella pan and when hot add the chicken and rabbit, frying until cooked through and golden. Remove the meat from the pan and hold in a warm place. Add the vegetables to the pan and cook lightly. Add the garlic, tomato and paprika and cook gently to reduce the tomato to a thick paste Add the stock and infused saffron water and bring to the boil, as soon as the stock is boiling, add the rice distributing the grains evenly, keeping the temperature high. Season well with salt. Add your chicken, rabbit and snails back into the pan, arranging them prettily (where you put them now, will be where they will stay!) Layer your rosemary sprigs across the paella artfully. Cook the paella on a high heat for the first 5-10 minutes, then drop to medium heat for the next 5 minutes. Do not be tempted to stir. To create the socarrat, turn up the heat for the last minute. You can hear the rice "crackle" and smell the caramelisation. You can also take a sneaky peek moving some of the rice grains and checking for the colour of the bottom layer of rice.

MARIA'S PAELLA

Steps:

• Heat olive oil in a very large skillet or paella pan over medium-high heat until it begins to smoke. Place chicken thighs skin-side down into oil and sear until golden brown on both sides, about 5 minutes; set aside.
• Stir in onion and garlic, and cook until the onion has softened and turned translucent, about 1 minute. Add green and red bell peppers, calamari, and small shrimp; cook for 2 minutes more.
• Stir in salt, saffron, tomatoes, peas, rice, and water until well combined. Add chicken thighs, and simmer for 15 minutes over medium-high heat, stirring frequently to make sure rice does not stick.
• Decoratively nestle clams and jumbo shrimp into the rice. Reduce heat to medium-low, cover, and simmer for 10 minutes. Place the scallops into the paella, recover, and continue simmering until the rice is tender and the scallops firm and opaque, about 5 minutes. Garnish with lemon wedges to serve.

AUTHENTIC SEAFOOD PAELLA

Steps:

• Heat olive oil in a large skillet or paella pan over high heat. Cook and stir onion, tomato, salt, and smoked paprika into the hot oil until softened, about 3 minutes. Add romano beans, butter beans, and rice; cook and stir until rice is coated with oil, 2 to 3 minutes.
• Place shrimp, mussels, and clams over the top of the rice mixture. Pour in white wine and seafood stock; sprinkle in saffron threads and rosemary. Bring mixture to a simmer. Turn shellfish and continue to cook until clams and mussels have opened, and shrimp are pink and cooked through, about 5 minutes. Remove clams, mussels, and shrimp and set aside.
• Stir peas into the paella; simmer, uncovered, until rice is tender and has absorbed the liquid, 20 to 25 minutes. Stir in squid, and return clams, mussels, and shrimp to the pan. Cook until squid is opaque and cooked through, 2 to 3 more minutes. Serve with lemon wedges and chopped parsley.