PAELLA
Steps:
- Heat chicken broth in a small pot.
- Add saffron to a small bowl and pour in about 3 tablespoons of the warm chicken broth. Allow to steep until ready to use.
- Heat a 16-inch paella pan over medium heat. Add olive oil to coat. Add andouille sausage and sear until golden brown on all sides, then remove from the pan and set aside. Add the chicken and sprinkle with salt. Sear on all sides until golden brown (chicken doesn't need to be cooked through; it will continue to cook later). Remove chicken and set aside. Add the onions to the pan and cook until translucent, about 4 minutes. Add the garlic and pimenton and cook until just translucent and soft, about 2 minutes. Add the bell peppers and saute until they begin to soften, a few minutes. Add the saffron broth and stir to combine. Add the rice and stir to combine. Add the tomatoes and white wine, then bring to a boil. Add the remaining hot broth and bring to a simmer. Reduce heat to low and allow rice to cook and liquid to be absorbed, about 20 minutes.
- Stir in the peas, chicken and sausage. Sprinkle with salt. At this point it is important to stop stirring and allow the bottom to crisp up. That's the best part! Arrange the shrimp and mussels on top and cook; turn shrimp after 7 minutes. Continue to cook until shrimp have turned pink and mussels have opened, about 3 minutes more. Remove paella from the stove and garnish with parsley and lemon wedges. Serve out of the paella pan and share with friends!
LAND LUBBER'S PAELLA
This is a nice alternative to traditional paella for those who don't like seafood. Very quick and simple with most ingredients likely to be on-hand.
Provided by RedWonder
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Salt & pepper chicken.
- In a large, oven proof skillet with a lid, heat oil and saute chicken till brown, but not cooked through.
- Remove chicken from skillet.
- Return skillet to heat and add kielbasa, onion, and bell pepper.
- Saute till kielbasa is brown, and onion & bell pepper are soft.
- Add diced tomato and return chicken to skillet.
- Stir in chicken stock, rice, turmeric and bay leaf.
- Bring to a boil.
- Sprinkle peas over the top.
- Cover the skillet and place in the oven.
- Cook till liquid is absorbed and rice is cooked, approx 25 minutes.
EASY LOBSTER PAELLA
Steps:
- Preheat the oven to 425 degrees F.
- Heat the oil in a large ovenproof Dutch oven. Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally. Add the bell peppers and cook over medium heat for 5 more minutes. Lower the heat, add the garlic, and cook for 1 minute longer. Stir in the rice, chicken stock, saffron, red pepper flakes, salt, and pepper and bring to a boil. Cover the pot and place it in the oven. After 15 minutes, stir the rice gently with a wooden spoon, and return it to the over to bake uncovered for 10 to 15 more minutes, until the rice is fully cooked.
- Transfer the paella back to the stove top and add the licorice-flavored liqueur. Cook the paella over medium heat for 1 minute, until the liqueur is absorbed by the rice. Turn off the heat and add the lobster, kielbasa, and peas and stir gently. Cover the paella, and allow it to steam for 10 minutes. Sprinkle with the parsley, garnish with lemon wedges, and serve hot.
PAELLA OF THE LAND
This recipe, which was adapted from one Valerie Gurdal cooked in the 2013 running of the Westport Paella Contest in Westport, Massachusetts, and brought to The Times by John Willoughby, is classical in its use of rabbit, chorizo, Spanish ham and Calasparra rice. But its depths of flavors are increased exponentially by grilling the meats before adding them to the paella pan. Cooked over an open fire, the dish may be scary to contemplate, but it is not at all difficult to pull off.
Provided by The New York Times
Categories dinner, main course
Time 1h30m
Yield about 12 servings
Number Of Ingredients 15
Steps:
- Build a medium-hot fire in your grill (when ready, you can hold your hand about 6 inches above the grill for only 2 or 3 seconds).
- Season the chicken thighs and rabbit liberally with salt and pepper. Put the thighs, then the rabbit, then the chorizo (if using fresh) on the grill and sear well without cooking through, about 3 to 4 minutes per side for each. (If using dried chorizo, simply slice into chunks and add in step 5.) As each is seared, remove from the grill and set aside. As soon as the chorizo is cool enough, slice it diagonally into bite-size chunks.
- Meanwhile, combine the chicken broth, wine and saffron in a medium saucepan, bring just to a simmer, then set on the side of the grill to keep warm.
- Place a large paella pan on the grill, add the olive oil and heat until hot but not smoking. Add the onion and cook, stirring frequently, until translucent, about 3 minutes, adjusting the pan on the heat as needed to prevent burning. Add the garlic and cook, stirring, for 1 minute, then add the jamón and cook, stirring, until it is just heated through, about 3 or 4 minutes.
- Add the rice and stir until well coated, then add the tomatoes and smooth out the rice to an even thickness. Slowly and without stirring, add enough of the broth mixture to leave just a thin layer of broth above the rice, then tuck the chicken, rabbit and chorizo pieces into the rice. Simmer slowly, moving the pan around on the fire as needed to keep the simmer going; avoid boiling. Gently add small amounts of liquid as needed so it's not totally dry. When the rice is creamy and just al dente and the chicken, rabbit and chorizo are cooked through (should take 20 to 35 minutes), remove pan from heat and stir in the peas, if using. If using pimento strips, place on top.
Nutrition Facts : @context http, Calories 1004, UnsaturatedFat 26 grams, Carbohydrate 78 grams, Fat 42 grams, Fiber 1 gram, Protein 65 grams, SaturatedFat 11 grams, Sodium 1496 milligrams, Sugar 4 grams, TransFat 0 grams
AUTHENTIC SEAFOOD PAELLA
Paella is a classic Spanish dish of rice cooked with shellfish and seasoned with saffron. It is perfect for easy entertaining.
Provided by Allrecipes
Categories World Cuisine Recipes European Spanish
Time 55m
Yield 2
Number Of Ingredients 19
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.
Nutrition Facts : Calories 784.1 calories, Carbohydrate 73.5 g, Cholesterol 301.1 mg, Fat 20.1 g, Fiber 8.9 g, Protein 53 g, SaturatedFat 3.3 g, Sodium 979.8 mg, Sugar 5.3 g
LOBSTER PAELLA
Succulent lobster is teamed with clams, cod, and the Portuguese sausage known as linguica in this luxurious take on the traditional Spanish rice dish. This recipe comes from the cookbook Mad Hungry by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Bring 1 1/2 inches of water to a boil in a large stockpot. Add lobsters, cover, and cook 13 minutes. Remove lobsters and cool just enough to handle. Crack shells and remove meat. Keep claws whole and chop remainder of meat into large pieces; reserve.
- Preheat oven to 450 degrees. Heat a 12-inch ovenproof skillet or paella pan over medium-high. Add oil and saute onion and bell pepper until onion is translucent, about 5 minutes. Add linguica and cook 3 minutes. Gently stir in rice and cook a few minutes to lightly toast.
- Add broth, saffron, and salt; bring to boil over high heat. Remove from heat, cover with a lid or sheet of foil, and place paella in oven for 10 minutes. Uncover; scatter clams on top of rice. Cover; cook until clams are open and liquid is absorbed, 15 minutes more, adding codfish and lobster in the last 3 minutes. Discard any clams that do not open. Garnish with parsley; serve.
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