THE ULTIMATE PAELLA
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
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.
SPANISH STYLE PAELLA
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 11h30m
Yield 8 to 10 servings
Number Of Ingredients 27
Steps:
- In a large paella pan over medium heat, add olive oil and then fresh sausage. Saute for about 5 to 8 minutes, or until sausage is well browned. Add chicken and dried sausage to pan and saute 5 to 8 minutes, or until chicken starts to brown. Add the shrimp and saute just until the shrimp begin to turn red and curl, about 2 to 3 minutes. Remove all meats from paella pan, using a slotted spoon, and place them on cookie tray to cool.
- In the now empty paella pan, sweat the carrots, onions, and celery for about 15 minutes. Add garlic and saute with vegetables for another 2 minutes. Add the risotto rice, stir and saute until the grains are a pearly white. Add white wine, and allow to cook down until almost completely gone. Then begin to add broth, about 2 ladles at a time, every 7 to 8 minutes unti1 35 to 40 minutes have passed, or until broth is fully incorporated into rice and vegetables and rice is tender but al dente.
- Stir meat and seafood back in before serving.
- 1 pinch saffron
- Preheat a large sauce pot over medium-high heat. Add ham hocks and olive oil. Allow to caramelize, both sides, for about 10 to 20 minutes. Add carrots, onions and celery, stir in thoroughly. Slice bulb of garlic in half. With wooden spoon, push mixture aside to create room at bottom of pot for caramelizing the garlic. Place each side of the garlic into pot, garlic side down. Leave to caramelize for about 10 minutes. Mix in paprika, tomato paste, tomato puree, chicken stock, bay leaves, and water. Allow to simmer for another 45 minutes.
- Skim off any fat that has formed and add saffron. Allow to simmer for another 30 minutes. Strain and refrigerate to cool.
- Yield: 10 to 12 cups
EASY PAELLA
An easy to make paella using chorizo, chicken, and shrimp.
Provided by mls
Categories World Cuisine Recipes European Spanish
Time 1h
Yield 8
Number Of Ingredients 19
Steps:
- In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
- Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
- Spread rice mixture onto a serving tray. Top with meat and seafood mixture.
Nutrition Facts : Calories 736.2 calories, Carbohydrate 45.7 g, Cholesterol 202.5 mg, Fat 35.1 g, Fiber 2.9 g, Protein 55.7 g, SaturatedFat 10.3 g, Sodium 1204.2 mg, Sugar 1.9 g
SPANISH-STYLE PAELLA
If you enjoy cooking ethnic foods, this Spanish paella recipe will be a favorite. It's brimming with generous chunks of sausage, shrimp and veggies.-Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan or skillet over medium-high heat, cook sausage and chicken in oil for 5 minutes or until sausage is lightly browned and chicken is no longer pink, stirring frequently. Add garlic; cook 1 minute longer. Drain if necessary. , Stir in rice and onion. Cook until onion is tender and rice is lightly browned, stirring frequently. Add the broth, tomatoes, paprika, cayenne, salt and saffron. Bring to a boil. Reduce heat to low; cover and cook for 10 minutes. , Stir in the shrimp, peppers and peas. Cover and cook 10 minutes longer or until rice is tender, shrimp turn pink and liquid is absorbed. Top with fresh parsley and lemon wedges, if desired.
Nutrition Facts : Calories 237 calories, Fat 7g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 543mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.
HUNTER MOUNTAIN PAELLA
Takes some time to put together, but is well worth it. Great prepare ahead meal for a dinner party where you would like to actually join the party! Can use any meats or seafood desired.
Provided by manushag
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees.
- Cut sausage in chunks and brown in HUGE skillet or paella pan on top of stove in hot oil. (You must use a pan with a lid that can go in the oven).
- Remove sausage from pan and add chicken parts, and brown on both sides. I usually use thighs. Meat doesn't need to be cooked through, only browned on the outside.
- Remove from pan and set aside.
- Chop onion and green pepper and garlic and saute until soft, in same pan, don't brown. Turn off heat.
- Add chopped tomato, rice, saffron, ham, sausages, chicken, salt and chicken broth and stir.
- Top with clams, mussels, shrimp, lobster tails (cut in two, if desired). Make sure clams and mussels are closed tightly. Discard any that won't close on their own when tapped.
- Cover pan and put in 400 degree oven for 30 minutes or until liquid is absorbed and rice is cooked through.
- Add peas and pimento about 5 minutes before taking out of oven. Discard any clams or mussels that don't open.
Nutrition Facts : Calories 620, Fat 20.7, SaturatedFat 6.1, Cholesterol 182.8, Sodium 880.1, Carbohydrate 49.5, Fiber 2.4, Sugar 3.7, Protein 49.7
MOUNTAIN-STYLE PAELLA
About two centuries ago, field workers near Valencia began sharing a luncheon dish made of rice, vegetables, snails and eels cooked in a flat, oval, two-handled metal pan known as a paellera. And so paella was born. Rice dishes made in such a pan, whatever the ingredients, are called paella or just arroz con ("rice with"), followed by a description of the contents. The traditional components of this particular version are snails, rabbit and rosemary, which are found in the Valencian mountains. This equally delectable rendition omits the snails and substitutes chicken for rabbit. This recipe can be made in a paella pan, a flameproof earthenware casserole or a large skillet.
Yield Serves 8
Number Of Ingredients 18
Steps:
- Cut 1 bell pepper lengthwise into thin strips. Chop second pepper; reserve. Heat oil in heavy 14-inch skillet or paella pan over medium-high heat. Add bell pepper strips; sauté until softened, about 6 minutes. Using tongs, transfer pepper strips to bowl; reserve. Season chicken with salt and pepper. Add to skillet and cook until brown on all sides, about 12 minutes. Transfer to plate. Add sausage to skillet; sauté until golden, about 5 minutes. Using slotted spoon, transfer to plate with chicken.
- Pour off all but 6 tablespoons drippings from skillet. Add mushrooms to skillet; sauté over medium-high heat 5 minutes. Stir in tomatoes, garlic and chopped bell pepper and bring to boil. Reduce heat and simmer until almost all liquid evaporates, about 35 minutes.
- Add green beans and next 7 ingredients to skillet. Stir in rice, chicken, sausage and 6 cups hot broth; bring to boil. Reduce heat to medium; simmer uncovered until chicken is cooked, adding more broth if mixture seems dry, about 30 minutes. Let stand 5 minutes. Top with pepper strips. Garnish with lemon.
ORZO "PAELLA" STYLE
Not really paella, but I couldn't think of another name! A great dish I made up tonight, using ingredients on hand. Use whatever you like - I left out a few things of this version and it was great! My 2 year old (very picky) put the first bite in his mouth and said "YUM!" and my husband went back for 4ths! Add as much lemon juice as you like, my husband liked less than I did, so letting guests decide their amount by serving lemon wedges or juice on the side. This amount I made, would serve 4.
Provided by Veeyababy
Categories Toddler Friendly
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil in deep saucepan and add red onion, saute for 5 min, then add zucchini and squash.
- Saute 5 more minute and add dry orzo and toast for 4 minute Add garlic, pimentos and a dash of salt (and saffron if using), then add stock. Stir every couple minutes for about 10 minutes until all liquid has been absorbed and orzo is cooked through.
- Meanwhile, which orzo is cooking, grill chicken breasts until just cooked through with grill marks - and put the shrimp on the grill for the last few minutes.
- Steam mussels/clams.
- Stir parsley into orzo pan and then nestle seafood and large slices of chicken into the pan and serve.
Nutrition Facts : Calories 456.9, Fat 10.2, SaturatedFat 1.6, Cholesterol 176.7, Sodium 198.6, Carbohydrate 45.5, Fiber 2.6, Sugar 2.2, Protein 44.2
More about "mountain style paella recipes"
EASY WEEKNIGHT SKILLET PAELLA RECIPE - PUREWOW
From purewow.com
PAELLA SEAFOOD RECIPE, THE MOST AUTHENTIC SPANISH PAELLA
From paellarecipes.org
SEAFOOD PAELLA RECIPE | BON APPéTIT
From bonappetit.com
PAELLA RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
MIGUEL MAESTRE'S PERFECT PAELLA - GOOD FOOD
From goodfood.com.au
PASTA PAELLA RECIPE -SUNSET MAGAZINE
From sunset.com
DELICIOUS SPANISH AND CATALAN RECIPES - BARCELONA
From barcelona.de
PAELLA | RICARDO
From ricardocuisine.com
MOUNTAIN-STYLE PAELLA - BIGOVEN.COM
From bigoven.com
Reviews 1Servings 1Cuisine AmericanCategory Main Dish
PAELLA RECIPES | ALLRECIPES
From allrecipes.com
MOUNTAIN STYLE PAELLA | FREE HEALTHY RECIPE, COOKING, FOOD
From recipe-free.com
RECIPE OF THE WEEK - PAELLA – FARMERS MARKET DROP OFF
From verobeach.farmersmarketdropoff.com
PAELLA VALENCIANA WITH CHICKEN, CHORIZO AND SHRIMP! | THE ...
From theorganickitchen.org
EASY VEGETABLE PAELLA - A VALENCIAN CLASSIC - FUSS FREE ...
From fussfreeflavours.com
ASTRAY RECIPES: PAELLA RECIPES
From astray.com
TRADITIONAL VALENCIAN PAELLA RECIPE | TRADITIONAL FOOD
From visitvalencia.com
BEST PAELLA RECIPES | FOOD & WINE
From foodandwine.com
SEAFOOD PAELLA - SIMPLY DELICIOUS
From simply-delicious-food.com
MOUNTAIN PAELLA RECIPE - EUROMARINA - BUILDING COMPANY IN ...
From euromarina.com
SEAFOOD PAELLA RECIPE - SPANISH SABORES
From spanishsabores.com
VEGETABLE PAELLA RECIPE | FEASTING AT HOME
From feastingathome.com
THE 5 MAIN TYPES OF SPANISH PAELLA - SPAINATM
From spainatm.com
VERACRUZ STYLE FISH PAELLA - KOSHER FOOD RECIPES COOKBOOK ...
From koshereye.com
10 BEST PAELLA RECIPES | YUMMLY
From yummly.com
TRADITIONAL PAELLA FROM FLOYD ON SPAIN BY KEITH FLOYD
From app.ckbk.com
A SPANISH CHEF’S SECRETS FOR THE PERFECT PAELLA | UMAMI
From umami.site
VEGAN PAELLA RECIPE | CROWDED KITCHEN
From crowdedkitchen.com
SARDINIAN-STYLE PAELLA RECIPE - MARIA HELM SINSKEY | FOOD ...
From foodandwine.com
GRILLED PAELLA WITH WAGYU BEEF SAUSAGE RECIPE
From blogs.lonemountainwagyu.com
PAELLA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
FIESTA VEGGIE LINKS - BIG MOUNTAIN FOODS
From bigmountainfoods.com
AUTHENTIC SPANISH SEAFOOD PAELLA RECIPE - SPAIN ON A FORK
From spainonafork.com
MOUNTAIN-STYLE PAELLA - PLAIN.RECIPES
From plain.recipes
COOKBOOKIFY: MOUNTAIN-STYLE PAELLA
From cookbookify.blogspot.com
MOUNTAIN STYLE BROWN TROUT - RECIPES, FOOD, DIET, COOKING ...
From kitchen.nine.com.au
CATALAN MOUNTAIN PAELLA WITH CHORIZO
From withspoonandpork.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 »
You'll also love