SPANISH NOODLE PAELLA
Categories Pasta Shellfish Sauté Stew Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 16
Steps:
- Place 1 tablespoon water in cup; mix in saffron. Heat oil in large saucepan over medium heat. Add onion, bell pepper, 3 tablespoons parsley, and garlic. Sauté until onion is lightly browned, about 4 minutes. Mix in tomatoes. Simmer until almost all tomato juices have evaporated, about 3 minutes. Stir in tomato paste, paprika, and saffron mixture. (Sauce base can be made 1 day ahead. Cover and chill.)
- Bring clam juice to boil in large wide pot over medium-high heat. Add lobster. Cover; boil until lobster is red, about 4 minutes. Remove pot from heat. Using tongs, transfer lobster to rimmed baking sheet; reserve lobster broth in pot. Cool lobster 15 minutes. Twist tail off body. Cut tail in half lengthwise; remove meat. Twist off claws. Split claw shells with cleaver and remove meat. Cut meat into 1- to 1 1/2-inch pieces. Strain juices from sheet into 4-cup measuring cup. Strain in broth from pot. If necessary, add enough water to measure 3 cups broth mixture.
- Heat sauce base in paella pan or very large skillet over medium heat. Add noodle pieces; stir 1 minute. Add 3 cups broth mixture; bring to boil, stirring occasionally. Reduce heat and simmer until noodles are almost tender, about 12 minutes. Mix in mussels and 1 cup water. Cover and cook until mussels open, about 5 minutes; discard any that do not open. Mix in shrimp, scallops, and lobster. Cover; simmer until seafood is just cooked through, adding water by 1/4 cupfuls if paella is dry, about 6 minutes. Uncover; simmer until noodles are tender, about 3 minutes. Season with salt and pepper; sprinkle with 1 tablespoon parsley.
AUTHENTIC PAELLA
My grandmother emigrated from Valladolid, Spain. This is her AUTHENTIC Paella (Spanish rice)!
Provided by ZapnTatersMom
Categories World Cuisine Recipes European Spanish Main Dishes Paella Recipes
Time 1h45m
Yield 8
Number Of Ingredients 16
Steps:
- Rinse the rice with cold water; drain; set aside. Bring the chicken stock to a boil in a saucepan over medium-high heat, reduce the heat to low, cover, and keep warm. Work the garlic, parsley, curry powder, saffron threads, salt, black pepper, and 1/2 cup of the hot chicken stock together with a mortar and pestle until a smooth liquid forms; set the seasoning liquid aside.
- Heat the olive oil in a paella pan over medium-high heat; cook and stir the onion until lightly browned. Stir in the chicken, shrimp, lobster, and clams; cook and stir until the chicken is no longer pink in the center, about 10 minutes. Pour in the seasoning liquid.
- Stir in the rice, pour in the hot chicken stock, and simmer until the rice is nearly tender, about 15 minutes. Add mushrooms, peas, and mussels; stir two times, and simmer for 10 minutes. Remove from heat; cover and let stand until rice is soft and flaky, about 7 minutes.
Nutrition Facts : Calories 591.1 calories, Carbohydrate 54 g, Cholesterol 152.8 mg, Fat 21.8 g, Fiber 2.7 g, Protein 42 g, SaturatedFat 5.4 g, Sodium 1032.2 mg, Sugar 1.6 g
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NOODLE PAELLA | COOKSTR.COM
2016-02-23 Instructions. Heat the oil in a wide, shallow skillet or paella pan over medium low heat. Add the garlic and cook, shaking the pan, just until fragrant. …
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Category Cookstr RecipesEstimated Reading Time 3 mins
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Category Cookstr RecipesEstimated Reading Time 3 mins
- Heat the oil in a wide, shallow skillet or paella pan over medium low heat. Add the garlic and cook, shaking the pan, just until fragrant. Break the noodles into 4-inch lengths. Stir them into the oil and stir constantly until the noodles are lightly toasted, about 3 minutes.
- Stir the shrimp and scallops into the pan and cook until the shrimp turn pink, about 2 minutes. Add the mussels. Pour in enough hot clam juice to barely cover the noodles. Adjust the heat so the liquid is at a happy bubble. Continue cooking, making sure there is enough liquid to cover the pasta. Add a little at a time if necessary. Keep tamping the noodles down under the broth to keep them submerged.
- When the pasta is tender and the seafood is cooked, about 5 minutes, lower the flame and continue cooking until all the liquid has evaporated and the noodles start to crisp up. Discard any mussels that haven’t opened. Taste and add salt and pepper if you like. Spoon onto a serving platter, scatter the parsley over the top, and serve hot.
- 3. When the pasta is tender and the seafood is cooked, about 5 minutes, lower the flame and continue cooking until all the liquid has evaporated and the noodles start to crisp up. Discard any mussels that haven’t opened. Taste and add salt and pepper if you like. Spoon onto a serving platter, scatter the parsley over the top, and serve hot.
SPANISH NOODLE PAELLA RECIPE | BON APPéTIT
2004-03-01 Step 3. Heat sauce base in paella pan or very large skillet over medium heat. Add noodle pieces; stir 1 minute. Add 3 cups broth mixture; …
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- Place 1 tablespoon water in cup; mix in saffron. Heat oil in large saucepan over medium heat. Add onion, bell pepper, 3 tablespoons parsley, and garlic. Sauté until onion is lightly browned, about 4 minutes. Mix in tomatoes. Simmer until almost all tomato juices have evaporated, about 3 minutes. Stir in tomato paste, paprika, and saffron mixture. DO AHEAD Sauce base can be made 1 day ahead. Cover and chill.
- Bring clam juice to boil in large wide pot over medium-high heat. Add lobster. Cover; boil until lobster is red, about 4 minutes. Remove pot from heat. Using tongs, transfer lobster to rimmed baking sheet; reserve lobster broth in pot. Cool lobster 15 minutes. Twist tail off body. Cut tail in half lengthwise; remove meat. Twist off claws. Split claw shells with cleaver and remove meat. Cut meat into 1- to 1 1/2-inch pieces. Strain juices from sheet into 4-cup measuring cup. Strain in broth from pot. If necessary, add enough water to measure 3 cups broth mixture.
- Heat sauce base in paella pan or very large skillet over medium heat. Add noodle pieces; stir 1 minute. Add 3 cups broth mixture; bring to boil, stirring occasionally. Reduce heat and simmer until noodles are almost tender, about 12 minutes. Mix in mussels and 1 cup water. Cover and cook until mussels open, about 5 minutes; discard any that do not open. Mix in shrimp, scallops, and lobster. Cover; simmer until seafood is just cooked through, adding water by 1/4 cupfuls if paella is dry, about 6 minutes. Uncover; simmer until noodles are tender, about 3 minutes. Season with salt and pepper; sprinkle with 1 tablespoon parsley.
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From giadzy.com
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