Mini Paella Recipes
MINI PAELLA
Steps:
- Pour a little clarified butter into a heat-proof casserole over moderate heat. Add the onions into the hot butter and fry until opaque. Add the rice. Wrap the 6 mussels in aluminum foil and place on top of the rice. Cover and let cook for 60 seconds. Pour the white wine over the rice and stir. The mussels will be opening up after 2 minutes. Remove the foil wrapped mussels and set aside. To the rice, add the chicken, ham and the shrimps. Sprinkle with salt and pepper. Place the casserole in a preheated 450 degree oven for 20 minutes. Remove from the oven and moisten with 1/8 cup dry white wine and decorate with mussels. Sprinkle with lemon juice and garnish with chopped parsley.
SMALL BATCH PAELLA
Make and share this Small Batch Paella recipe from Food.com.
Provided by zeldaz51
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Boil together the broth, saffron and the broth it steeped in, tomato, paprika, turmeric, salt and pepper. Heat oil in the paella pan or cast iron 12 inch frying pan. Add garlic and onion and cook until soft, then remove.
- Brown chicken, adding oil as needed, until about 75% done, then remove.Scrape bottom of pan, add more oil, add rice, and cook until translucent. Add boiling broth, cook at medium for 5 minutes. DO NOT STIR.
- Reduce heat, arrange chicken, red pepper, mussels, chorizo, and any optional ingredients, and cook 15 minutes. Cover, continue cooking on very low, about 5 more minutes. You may need to move the pan around so heat is even; you want the water to be absorbed and the bottom to begin to get crusty.
- Let stand about 5 minutes, discard shellfish that do not open.
Nutrition Facts : Calories 324.9, Fat 7.4, SaturatedFat 2.1, Cholesterol 40.3, Sodium 440.2, Carbohydrate 47.2, Fiber 2.5, Sugar 3.7, Protein 15.9
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- Heat a sauce pan with a high heat, add in 2 1/2 cups of fish broth and pinch in 1/2 tsp of saffron threads
- While the broth is heating up, heat a paella pan with a medium-high heat and add in a 1/4 cup of extra virgin olive oil, while the olive oil is heating finely mince 4 cloves garlic, then immediately add the garlics into the pan and mix with the oil, 20 to 30 seconds later add in 1/2 cup of canned tomato sauce, 1/2 tsp sweet smoked Spanish paprika and season with sea salt & black pepper, mix it all together, 1 minute later add in 1 cup of round rice and mix with the tomato sauce, 1 minute later add in the hot saffron infused seafood broth, season with a little sea salt and give it a gentle mix so the rice is evenly divided, after this don´t mix the rice anymore, as it disrupts the way the rice cooks, but you can give the pan a quick shake once in a while
- While the paella is cooking, grab 12 raw peeled & deveined shrimp and pat them down with paper towels, then season with sea salt & black pepper, also grab 8 to 10 fresh mussels and clean them under cold running water, remove the beards from each one and scrub off any of the barnacles
- About 8 minutes after adding the broth into the pan, add the shrimps seasoned side down and the fresh mussels, 2 minutes later lower the fire to a low-medium heat and simmer for 3 minutes, then heat it back to a medium-high heat for 60 to 90 seconds to achieve the famous socarrat, the layer of burnt rice underneath, then remove the pan from the heat and completely cover with a dish cloth, 3 minutes later uncover the paella, garnish with lemon wedges and sprinkle with some freshly chopped parsley, enjoy!
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- GET ORGANIZED: °Soak the rice in water and set aside for 15 minutes. °Soak the saffron threads in 1/4 cup warm water and set aside. °Chop the onions and red pepper finely (or use a processor). °Drain the tomatoes and set aside. °Measure the remaining seasonings and liquids. °Microwave green beans in covered dish for 4-5 minutes until tender. Rinse in ice cold water to shock them and maintain a bright green color. ° Have peeled, deveined shrimp ready to go.
- COOK CHORIZO: (Skip this step if using dried chorizo already cooked.) Spray a small saucepan with oil. Pierce churizo sausages in a few places with a fork and place them in pan. Heat to medium high. Cook for 2-3 minutes to brown. Add enough water to almost cover sausages, lower heat to medium and continue to cook for another 5 minutes. Remove from pan and slice into 1/4-1/2 inch rounds. They will finish cooking with the rice.
- SAUTE VEGGIES THEN ADD RICE: Heat olive oil in large sided pan (14-18 inches). Add onions and pepper and saute for 3 minutes, stirring occasionally. Add garlic and saute for 1 minute. Add tomatoes, paprika, sugar, chili flakes (if using) and salt and pepper. Stir well for 2 minutes until mixture is pasty. Drain rice, then add it to tomato mixture. Stir until well coated, about 2 minutes.
- ADD LIQUIDS, CHORIZO AND COOK: Add wine, broth and saffron-soaking liquid. Add chorizo. Stir to settle everything in pan evenly. Do not stir again. Bring to boil, then reduce heat to Low (about 3 or 4 out of 10). Cook rice, uncovered, for 18-20 minutes, moving pan around for even cooking, Rice will be almost but not quite cooked. If it appears to dry after liquids are absorbed, add 1/4 cup extra broth.
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