Paella A La Catalonia Recipes

PAELLA VALENCIANA

Steps:

• Heat 1/4 to 1/2 cup of the oil in a pan. Add the strips of pepper and fry until they start to soften. Remove and reserve for garnish. Fry the chicken and rabbit at medium heat until golden brown, adding more oil, as necessary. Add the paprika half way through to add color to meat. Push the meat out to the edges of the pan and add the beans and tomatoes in the center, mixing them well. Add 1/2 the water making sure to cover the pan until it is 1/2 full. Simmer for approximately 30 minutes until most of the water has evaporated. Add the snails and cook for 5 or 10 minutes.
• Add the rice, distributing it evenly over the pan and fry for a few minutes, moving it around in the pan. Add the rest of the water and cook for about 20 minutes. Season with salt and freshly ground pepper. Add a pinch of saffron for colour. Once this is done the paella should not be stirred anymore.
• For the last 1 to 2 minutes increase the heat to medium-high, until the bottom layer of rice starts to caramelize, creating what Valencians call the "socarrat". If the rice starts to burn remove the pan from the heat immediately.
• Garnish the paella with the strips of red pepper and the sprigs of rosemary. Cover the pan and let it rest for 5 minutes before serving.

THE ULTIMATE PAELLA

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.

CATALAN PAELLA RECIPE - (3.9/5)

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.

AUTHENTIC PAELLA VALENCIANA

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.

PAELLA A LA CATALONIA

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.

PAELLA A LA VALENCIANA

Steps:

• boil the cockles until all the shells are opened, and keep the water.
• Heat the oil and fry all the ingredients except the cockles and rice.
• Add the rice and fry until it has absorbed all the moisture. add the water from the cockles and boil briskly until the rice thickens.
• add the cockles.
• place the pan on a hot plate and cook slowly until rice is tender.
• allow to rest for 20 minutes before serving.