Paella Del Reyes Combination Paella Recipes

PAELLA DEL REYES' COMBINATION PAELLA

Steps:

• Heat the chicken broth in a large stockpot over medium-high heat.
• Turn off the heat and steep the saffron in the broth for at least 1 hour and up to 12 hours before using. Prepare an open fire, if possible, or heat a large cast-iron skillet over high heat.
• Add enough olive oil to coat the bottom of the skillet. Brown the chicken thighs, skin-side down, and then flip and add the chorizo, pork loin roast, ham and onions. Let it all cook for about 20 minutes. Add the garlic and cook for another 10 minutes.
• Add the saffron chicken broth, tomatoes, pepper flakes and rosemary. Let it cook down and reduce for 30 minutes on high heat. Add the rice, olives and peas, spreading the rice evenly throughout the pan, moving the chicken thighs to make sure the rice is completely submerged. Cook, without stirring, until the rice is al dente, 30 minutes. Reduce the heat by moving the fire away from the pan so the heat is focused around the edges. Be careful not to burn the center.
• Meanwhile, slowly add the clams and mussels into the rice 10 minutes before it's finished cooking. Towards the end, the layer on the bottom of the paella, the socarrat, starts to form, which is the crusty caramelized layer on the bottom. Check the socarrat with your spoon to make sure it isn't burning.
• Add the asparagus, grilled prawns and artichoke hearts. Garnish with the roasted red peppers, lemon slices and parsley. Remove the pan from the heat, cover with tin foil and let rest for 15 minutes. Serve. Enough for everyone, and their neighbors.

PAELLA

Steps:

• In the bowl of a food processor, pulse the onions and cubanelle and bell peppers to break them down. Pulse in the jalapeño and garlic, then add the cilantro and puree into a coarse mixture. Set the sofrito aside.
• In two 10-inch paella pans (you can also use a large paella pan, if you like), heat a drizzle of olive oil over medium heat. Add the shrimp and sear on both sides until three-quarters of the way cooked, 3 to 4 minutes total, then transfer to a plate. Add the sausage and cook, turning once, until the casings are crispy, then transfer to a plate. Add the reserved sofrito, the grated tomatoes and a good pinch of salt and cook, stirring occasionally, until any liquid has evaporated and the sofrito begins caramelize.
• Stir in the tomato paste, then add the rice and toast briefly. Deglaze the pan with the wine. Add the cumin, paprika and reserved sausage, then slowly add half of the stock and stir until the liquid comes to a simmer. Repeat with the remaining stock, then let the paella cook, undisturbed, until the rice is tender or until the liquid is almost gone, about 10 minutes.
• Meanwhile, remove the shells from the shrimp, leaving the heads intact. When the rice is tender, scatter the shrimp over the top and cook until the liquid has evaporated and the rice is crisp on the bottom, about 5 minutes more. Drizzle with olive oil, top with cilantro and serve.

MINI PAELLA

Steps:

• Pour a little clarified butter into a heat-proof casserole over moderate heat. Add the onions into the hot butter and fry until opaque. Add the rice. Wrap the 6 mussels in aluminum foil and place on top of the rice. Cover and let cook for 60 seconds. Pour the white wine over the rice and stir. The mussels will be opening up after 2 minutes. Remove the foil wrapped mussels and set aside. To the rice, add the chicken, ham and the shrimps. Sprinkle with salt and pepper. Place the casserole in a preheated 450 degree oven for 20 minutes. Remove from the oven and moisten with 1/8 cup dry white wine and decorate with mussels. Sprinkle with lemon juice and garnish with chopped parsley.