Paella De Setas Y Pollo Recipes

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 DE POLLO Y SETAS (CHICKEN AND SEASONAL MUSHROOM PAELLA)

Steps:

• Before getting started, Andrés points out that you can add some extra vegetables, such as eggplant, zucchini, cauliflower-pretty much anything. Just make sure you sauté the vegetables after the chicken. You can also add chicken livers for extra flavor, or substitute rabbit for the chicken. Or add rabbit to the chicken. In a paella pan, sauté the chicken leg pieces in the olive oil over high heat until brown on all sides, about 4 minutes. Remove and set aside. Add the mushrooms to the paella pan and sauté until they are golden, about 3 minutes. Add the green beans and the garlic, and cook for 3 minutes. Return the chicken to the pan along with the ham. Pour in the wine and allow it to reduce by half, about 1 minute. Add the sofrito and cook for 3 minutes. Pour in the chicken stock and bring to a boil. Crush the saffron and add to the pan along with the bay leaf. Season with salt. Make sure it's just a little salty, because when you add the rice the dish will balance itself out. Add the rice, taking care to spread it evenly around the pan. Cook over high heat, stirring frequently with a wooden spoon, for 5 minutes The rice should float in the liquid in the pan. If it is not floating, add an extra ½ cup stock or water. Reduce the heat to low and maintain a slow boil for an additional 10 minutes, until the liquid is absorbed. (Chef's note: Do not put your finger or a spoon into the paella again or the rice will cook unevenly.) Let the paella sit off the heat for 3 minutes. At this stage, the stock should be absorbed by the rice and there should be a nice shine to the top of the paella. Serve immediately.

RECETA DE PAELLA DE POLLO Y SETAS

Steps:

• Para empezar a preparar el arroz con setas y pollo, picamos los ajos, la cebolla y el pimiento verde finamente. Luego, cortamos en dados pequeños las pechugas de pollo, limpiamos bien todas las setas y reservamos todo.
• Cogemos una paellera y añadimos los ajos con aceite de oliva. Vamos removiendo y antes de que estén dorados incorporamos la cebolla y el pimiento verde. Una vez observemos que estos ingredientes están a medio hacer, añadimos los champiñones y las gírgolas. Removemos para que se integren los ingredientes y se cocinen de forma pareja.
• Cuando veamos que las setas están hechas, incorporamos el pollo y seguimos salteando. Antes de que la carne se haga del todo, añadimos el arroz repartiéndolo por toda la paellera. Sofreímos, vertemos el tomate frito y la media copa de Brandy para dar un toque extra de sabor.
• Cubrimos todo con el caldo de verduras o agua en su defecto. Recuerda: por una taza de arroz, añadiremos tres de caldo o agua. Si vemos que el líquido se evapora demasiado rápido, podemos agregar un poco más. Incorporamos las especias para dar un poco más de sabor a la paella de setas.
• Una vez veamos que el caldo empieza a hervir, incorporamos el pimiento asado y dejamos que todo se vaya cociendo a fuego medio durante 20 minutos. Conforme se va cocinando la paella de pollo y setas, la vamos probando para ver si debemos añadir un poco de sal.
• Cuando veamos que el arroz con setas y pollo está listo, dejamos que repose para que acabe de absorber el líquido y servimos caliente. La cocina española está llena de secretos, ingredientes únicos y platos deliciosos. Si quieres conocer otro tipo de paella igual de sabrosa, no te pierdas la receta de arroz con bogavante. ¡Buen provecho!

CHICKEN AND SHRIMP PAELLA

Steps:

• Season chicken thighs with salt, pepper, and smoked paprika. Add the olive oil to a large 10-12 inch skillet pan. Heat oil over medium-high heat. Fry the chicken on both sides and cook until golden for about 10 minutes. Remove chicken from pan and set aside.
• In the same pan, add the chopped onion and red pepper, and sauté until translucent for about 4 minutes. Add an additional tablespoon of olive oil if needed. Add garlic and cook for 1 minute.
• Add mushrooms, diced tomatoes, salt, smoked paprika, and sauté for an additional 2 minutes.
• Stir in the hot chicken broth, saffron threads, and soy sauce, and heat to bring to a boil.
• Add the rice, and place the browned chicken on top of the rice. Do not move the chicken or stir the rice. It all cooks in one place. Return to a boil for 15 minutes.
• Add shrimp and peas on top of the rice, and heat for an additional 5 minutes.
• Cover skillet with a lid and let rest for 5 minutes.
• Serve and garnish with lemon wedges, green onion, and chopped parsley.

PAELLA DE SETAS Y POLLO

Steps:

• Soak the dried mushrooms in hot water to cover. Put the oil in a 12-inch skillet over medium-high heat. When the oil shimmers, add the chicken thighs skin side down and cook them, flipping once or twice, until the skin is deeply browned, about 10 minutes.
• Add the onion and cook, stirring occasionally, until it softens and starts to take on a little color, about 5 minutes. Add the garlic and bay leaf and cook for a minute more, until the garlic is golden.
• Drain the dried mushrooms and add them, along with the fresh mushrooms, to the paella pan; cook, stirring, until the mushrooms have wilted slightly and begun to give up their liquid. Add the chorizo and pimentón and cook, stirring, for 30 seconds more, then add the wine and let it bubble away for a minute or so.Add the tomato puree and cook for 5 minutes, stirring occasionally.
• Add the rice, scattering it across the pan in as even a layer as possible. Add the chicken stock and saffron and season well with salt. When the stock reaches a boil, set a timer for 20 minutes and adjust the heat so the paella cooks at a gentle simmer.
• Check the rice-if it's still crunchy on the top, add a little more liquid and cook for a few minutes longer.When the rice is ready, turn the heat off, let the paella rest for 2 minutes, and serve.