Paella A La Catalonia Recipes

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CATALAN PAELLA RECIPE - (3.9/5)



Catalan Paella Recipe - (3.9/5) image

Provided by rmulleni

Number Of Ingredients 14

4 tbsp olive oil
1 lb chicken breast
2 tbsp minced garlic
1 medium onion, diced
1 cup arborio rice
1/2 tsp saffron
1/2 cup diced tomatoes
1/2 cup dry white wine
2 cups chicken broth
1 red/green pepper cut into strips
1/2 cup artichoke hearts
1/2 cup peas
4 large shrimp, raw shell on
4-6 small clams and mussels

Steps:

  • Heat oil in large frying pan over medium heat. Add chicken pieces and saute until almost done. Add garlic and onions, and saute until soft. Add the rice and saffron, stirring to coat with oil, about one minute (tumeric can be used instead of saffron). Add tomatoes, wine and broth. Bring to a boil, scraping the bottom of the pan. Add pepper strips, artichoke hearts and peas. Reduce heat and simmer for 5 minutes. Add shrimp, clams and mussels and cook for 15 minutes or until rice is done. Garnish with fresh parsley and serve.

MARIA'S PAELLA



Maria's Paella image

This is the paella all your family and friends will beg you to make again. It has the true flavor of Spain and has been made by my family in Catalonia, Spain for many generations. Enjoy!

Provided by Desi Carrimko

Categories     World Cuisine Recipes     European     Spanish

Time 1h10m

Yield 6

Number Of Ingredients 18

½ cup olive oil
1 ¼ pounds chicken thighs
½ cup onion, diced
2 cloves garlic, chopped
½ green bell pepper, diced
½ red bell pepper, diced
¼ pound calamari rings
¼ pound small shrimp - peeled and deveined
1 teaspoon salt
2 teaspoons saffron threads
1 (14 ounce) can crushed tomatoes
½ cup peas
3 cups long grain rice
6 cups water
6 large clams in shell, scrubbed
6 jumbo shrimp in shells (21-25 per lb.)
6 large sea scallops
6 wedges lemon

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.

Nutrition Facts : Calories 814.3 calories, Carbohydrate 87.4 g, Cholesterol 210.9 mg, Fat 29.9 g, Fiber 4.3 g, Protein 47.2 g, SaturatedFat 5.6 g, Sodium 770 mg, Sugar 2.1 g

AUTHENTIC PAELLA VALENCIANA



Authentic Paella Valenciana image

I lived in Spain for two years where I was taught the art of making the Paella which originated in Valencia. I haven't found anything on here which is even close to authentic, so I thought I would add this recipe for those who would like to try a taste of Spain. First and foremost you will need a special paella pan called a paellera or just a paella. Trust me after you taste this you'll be glad you bought the special pan.

Provided by Jason Nelson

Categories     World Cuisine Recipes     European     Spanish

Time 2h

Yield 8

Number Of Ingredients 14

1 tablespoon olive oil
½ (4 pound) whole chicken, cut into 6 pieces
½ (2 pound) rabbit, cleaned and cut into pieces
1 head garlic, cloves separated and peeled
1 tomato, finely chopped
1 (15.5 ounce) can butter beans
½ (10 ounce) package frozen green peas
½ (10 ounce) package frozen green beans
salt to taste
1 teaspoon mild paprika, or to taste
1 pinch saffron threads
1 pinch dried thyme to taste
1 pinch dried rosemary to taste
4 cups uncooked white rice, or as needed

Steps:

  • Heat a paella pan over medium-high heat, and coat with olive oil. Add the chicken, rabbit and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add the tomato, butter beans, peas, and green beans. Season with paprika, and mix well.
  • Fill the paella pan almost to the top with water, measuring the water as you put it in. This is to help you to determine how much rice to add, as paella pans come in different sizes. Bring to a boil. Simmer for about 1 hour to make a nice broth.
  • Season with a generous amount of salt, and just enough saffron to make a nice yellow color. Season with thyme and rosemary if desired. The goal is to make a rich tasting broth that will soak into the rice to make it delicious. Stir in half as much rice as the amount of water in the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes.

Nutrition Facts : Calories 783.4 calories, Carbohydrate 87.3 g, Cholesterol 82.1 mg, Fat 31.3 g, Fiber 4.5 g, Protein 34.2 g, SaturatedFat 8.6 g, Sodium 327.8 mg, Sugar 2.1 g

PAELLA A LA CATALONIA



Paella a la Catalonia image

From the cookbook "The Art of Spanish Cooking" I have not tried this classic dish yet, but it is in my recipe book to try for a dinner party. Cooking time is an estimate.

Provided by Miss Annie

Categories     One Dish Meal

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 whole chicken breast, boned
1/4 lb lean pork
1 small onion, minced
4 tablespoons olive oil
3 lobster tails
1 large tomatoes, peeled and chopped
1 -2 clove garlic, crushed
1 pinch saffron
1 1/2 cups arborio rice
1 cup shelled peas or 1 cup chopped green beans
1 1/2 teaspoons salt
12 mussels, well scrubbed
2 3/4 cups boiling water

Steps:

  • Chop the chicken breast and pork into 1-inch cubes.
  • Saute chicken, pork and onion in olive oil until crispy brown.
  • Cut each lobster tail in three pieces, right through the shell, cutting away undershell.
  • Add lobster, tomato and garlic to chicken and pork, and cook 2 minutes.
  • Dissolve saffron in 2 Tbsp.
  • boiling water, strain.
  • Add saffron with rice, peas, salt and mussels, stir to coat rice with oil.
  • Pour on boiling water and again bring to boil, cook over moderately high heat 10 minutes.
  • Stir or shake to prevent sticking, cover tightly, keep in a warm place on stove 15 to 20 minutes longer until all liquid is absorbed.
  • A very heavy skillet or cast-iron casserole will hold enough heat to complete cooking the rice; with a less heavy pan it may be necessary to have very low heat under it during this last stage- or place skillet or casserole in an oven set at 300ºF.
  • Can be cooked entirely in a 10-inch skillet or a similarly sized pan.

Nutrition Facts : Calories 429.8, Fat 15.7, SaturatedFat 3.1, Cholesterol 51, Sodium 718.8, Carbohydrate 47.5, Fiber 3.4, Sugar 2.9, Protein 23

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Top Asked Questions

How do you cook a paella?
Heat a paella pan over medium-high heat and add the olive oil. Swirl to coat the entire base of the pan. Add the salt in a circle around the diameter of the pan. This will keep the meat from splattering too much once cooking. Add the chicken and pork ribs or rabbit (if using) and cook until golden brown.
How to cook a paella with rabbit?
Directions 1 Heat a paella pan over medium-high heat, and coat with olive oil. Add the chicken, rabbit and garlic; cook and stir until nicely browned. ... 2 Fill the paella pan almost to the top with water, measuring the water as you put it in. ... 3 Season with a generous amount of salt, and just enough saffron to make a nice yellow color. ...
What is Catalan paella?
Catalan paella is made with the same traditional ingredients, but the method is slightly different than that of other regions. In Catalonia, the trend is to avoid mixing the paella once the rice has been added to the pot, leaving everything to relax and soak up the rich, bold flavours.
Does paella in Barcelona have chorizo in it?
We recently ate our way through Barcelona, trying different paella dishes. This recipe is one that comes really close to what is served there. Most other recipes on the web have chorizo in them, which is NEVER used in the better restaurants since it overwhelms the taste of the seafood.

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