PAELLA DE MARISCO
Paella de marisco is a summer seafood favorite in Spain, and it's no wonder why. The rice dish brings the best of what's fresh from the sea.
Provided by Lori Jo Hendrix
Categories Seafood
Time 1h5m
Number Of Ingredients 18
Steps:
- Add oil to a paella pan over medium-high heat. Add onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in tomatoes and bell pepper. Continue to cook for 2-3 minutes, until peppers have softened.
- Stir in garlic, and saute for another minute. Add rice and stir to combine. Toast the rice in the pan, stirring occasionally for about 2-3 minutes, until fragrant. Stir in wine and bring to a boil, and continue boiling for 1 minute.
- Stir in stock, saffron, and salt. Turn the heat down to medium-low and bring the mixture to a simmer. Cook until half of the liquid is absorbed, gently moving the pan around occasionally to make sure the rice cooks evenly. This will take about 15 minutes.
- Stir in roasted red peppers. Nestle all of the seafood except the shrimp into the rice. Make sure everything is tucked in and evenly distributed.
- Continue to cook, simmering for 20 minutes, until the seafood is cooked through and the rice is al dente. Add shrimp and peas in the last 8 minutes of cooking, distributing them evenly in the rice.
- Once everything is cooked through, turn the heat up to high for about 30 seconds. This will toast the rice on the bottom of the pan. Keep an eye on it - you'll be able to smell it when it's toasted.
- Remove from heat and let rest for 5 minutes. Garnish with chopped parsley and lemon wedges before serving.
Nutrition Facts : ServingSize 1 scoopful, Calories 263 calories, Sugar 4.2 g, Sodium 842.8 mg, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 39 g, Fiber 1.3 g, Protein 20.1 g, Cholesterol 79.5 mg
SPANISH PAELLA
Recipe video above. The most famous Spanish dish of them all! Paella is meant to be a fun relaxed dish, so don't get hung up about having the exact same seafood I've used - see Notes. And don't be scared of making paella - it is actually very forgiving if you have the right liquid/rice ratios and follow the order in which I cook things!Note on Chorizo - NOT in traditional Spanish Paella recipes however, it's widely used in Spanish restaurants outside of Spain. Australia would faint if I excluded it. So it's in!
Provided by Nagi | RecipeTin Eats
Categories Dinner
Time 45m
Number Of Ingredients 16
Steps:
- Chorizo - Heat 1 tbsp oil in a 30cm / 10" paella pan or large skillet over high heat (Note 9). Add chorizo and cook until browned on each side (~ 3 minutes). Remove with a slotted spoon and set aside.
- Squid - Add squid and cook for 45 seconds on each side, then remove and set aside.
- Garlic, onion, capsicum - Add remaining oil (if needed). Add garlic and onion, cook for 2 minutes. Add capsicum, cook for 1 minute.
- Chicken - Add chicken. Cook for 2 minutes until lightly browned but still raw inside.
- Add Rice - Add rice and mix until the grains are coated in oil.
- Cooking broth - Add in most of the chorizo (reserve 1/4 for garnish), chicken stock, fresh or crushed tomato and saffron. Stir.
- Simmer 1 - Bring it to a simmer then adjust heat so it's simmering fairly gently (not super rapidly, will burn rice). Simmer for 10 minutes - no stirring! At this stage, a bit of rice should be poking through to the surface but there should still be plenty of liquid.
- Add peas, prawns and mussels - Scatter over peas, squidge the prawns and mussels into the rice (partial submerge is fine).
- Simmer 2 - Cook for 8 minutes (turn prawns halfway if you think it's necessary) or until prawns are opaque, mussels are open, and most of the liquid has been absorbed but still a bit liquidy. Discard any mussels that do not open. Remove from stove.
- Check rice - Do a taste test to see if the rice is cooked - it should be firm but cooked. If it is too firm for your taste, no stress, just add a splash of hot water (not too much!) and keep cooking.
- Rest - Scatter over squid and reserved chorizo (residual heat will warm through), cover with lid then rest for 5 minutes (rice will absorb remainig liquid). Paella rice should now be tender but "juicy", not stodgy and thick (if it is, add splash of water to loosen it).
- Garnish - scatter with parsley and wedges of lemon. Take to table as is, then mix up rice with seafood before serving!
Nutrition Facts : ServingSize 553 g, Calories 692 kcal, Carbohydrate 55.7 g, Protein 56.3 g, Fat 25.6 g, SaturatedFat 7.3 g, Cholesterol 284 mg, Sodium 1247 mg, Fiber 2.3 g, Sugar 4.6 g
AUTHENTIC SPANISH PAELLA
This is one of my all time favorite dishes. I've been experimenting for a year now and I think I've finally got it perfect. This recipe is for an 18" pallera cooked on an open flame (a weber grill works perfectly). For a smaller pan and stovetop cooking half the recipe. Note: Some purists say an 'authentic' paella doesn't mix meat and seafood. I see it as a matter of taste, and most of the paella I've had from various regions throughout Spain has been mixed. I leave the arguments to the old men in Valencia.
Provided by parisucks
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- It's best to have all of your ingredients prepared before you start cooking.
- Prepare the rabbit by separating the legs, cutting remaining meat into small slices and lightly salting. (In my area rabbit is seasonal. During the summer and fall I substitute with chicken legs).
- I peel my shrimp, leaving only the tail and then salt them. In Spain they tend to leave the shrimp unshelled.
- I always try to make my chicken stock from scratch (time permitting), adding a bit of rosemary, a tiny pinch of saffron and a bit of thyme. If you're going to use bouillon, I'd recommend at least heating it up with these herbs and then straining before you start.
- Keep your stock hot but not boiling as you cook.
- Coat the bottom of your pallera/pan with olive oil.
- Brown your chorizo over high heat for 1-2 minutes. Do not fully cook, just get the outside well browned. Set aside. This should add a nice red color and a hell of a flavor to your oil.
- Brown the Rabbit for 2-3 minutes. It should not be fully cooked. Set aside.
- Brown garlic, onion and bell pepper until they're softened, adding plum tomatoes shortly before the mixture is finished.
- Push the vegetables to one side of the pan and on the other add the half can of tomato paste. Caramelize it, flipping it and spreading it until it begins to loosen (1-2 min over hight heat).
- Mix all of the vegetables and meats together with the caramelized tomato paste also adding the paprika, parsley and thyme.
- Add rice, mixing together and stirring as the rice browns (1-1 1/2) minutes. As the rice browns mix in the saffron. Make sure to break it between your fingers and stir it in to release all those tasty oils.
- When the rice is slightly translucent add enough chicken stock to cover the whole mixture. If it's been kept warm, it will begin to boil almost immediately. Lower to a medium heat but keep it at a steady boil.
- This is where paella is made and broken. I stir a few times in the first 5-10 minutes, adding broth as necessary to keep the rice fully covered. After this you must let the paella SIT! Let it cook another 10-20 minutes (I find that this step takes longer on a stovetop), adding broth bit by bit to keep the rice submerged until the rice on the top is al dente. Don't worry about rice burning to the bottom, this part (which actually has a name which escapes me at the moment, it's something like socarrat) is a tasty delicacy.
- Once you've stirred the paella for the last time and are letting cook, when you have about 8 minutes left to cook lay shrimp on top, turning over after 2-4 minutes to cook other side.
- When the rice on top is still quite al dente, take paella off of heat and cover. You must let it sit for 15-20 minutes. I've taken the lid off prematurely and ended up with a crunchy mess. Patience is the key.
- Once you're sure it's ready uncover, garnish with lemon wedges and enjoy!
Nutrition Facts : Calories 913, Fat 28.7, SaturatedFat 9.6, Cholesterol 149.9, Sodium 1183.3, Carbohydrate 101.2, Fiber 4.7, Sugar 10.2, Protein 58.6
EASY PAELLA
An easy to make paella using chorizo, chicken, and shrimp.
Provided by mls
Categories World Cuisine Recipes European Spanish
Time 1h
Yield 8
Number Of Ingredients 19
Steps:
- In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
- Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
- Spread rice mixture onto a serving tray. Top with meat and seafood mixture.
Nutrition Facts : Calories 736.2 calories, Carbohydrate 45.7 g, Cholesterol 202.5 mg, Fat 35.1 g, Fiber 2.9 g, Protein 55.7 g, SaturatedFat 10.3 g, Sodium 1204.2 mg, Sugar 1.9 g
AUTHENTIC SPANISH SEAFOOD PAELLA
Steps:
- Rouchly chop 3 cloves of garlic, finely dice 1/2 onion, finely chop 1/2 red bell pepper and cut 1 cleaned tube of squid into small squares
- Heat a paella pan with a medium-high heat and add in 1/3 cup extra virgin olive oil, after 1 minute season the olive oil with sea salt and add in the cut squid, mix with the olive oil and cook for 1 1/2 to 2 minutes, then remove from the pan and set aside, then add in the diced onion & chopped garlic into the pan, mix with the olive oil, after 1 minute add in the chopped bell pepper and continue to mix so everything evenly sautees
- After 3 minutes, add in 1/2 cup tomato sauce and season everything with 1/2 tsp sweet smoked paprika, sea salt & black pepper, mix together, after 2 minutes and the tomato sauce has thickened, add the squid back into the pan, mix together and then add in 2 1/2 cups fish broth
- Once the broth comes to a boil add in 1 cup round rice, give it one final mix so everything is evenly distributed, after 5 to 6 minutes add in the shrimp and the cleaned mussels, after another 5 minutes, lower the fire to a low-medium heat and simmer until all the broth has been absorbed by the rice, then hit back to a medium-high heat to achieve the socarrat, just go between 1 to 2 minutes, then remove the pan from the heat and cover
- After 5 minutes uncover the pan, and garnish the paella with lemon wedges and finely chopped parsley, enjoy!
Nutrition Facts : Calories 365 kcal, Carbohydrate 11 g, Protein 2 g, Fat 36 g, SaturatedFat 5 g, Sodium 325 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 30 g, ServingSize 1 serving
TRADITIONAL SPANISH PAELLA RECIPE
Paella is one of the few dishes that can truly represent an entire country. It is one of the most popular Spanish dishes all over the world, and it should come as no surprise given how delicious it is. Spanish paella is a dish that is eaten throughout the year, and you can find it in any restaurant in Spain. Different provinces and regions have their own version, and here we'll focus on the Andalusian version.
Provided by Paulina
Categories Rice Recipes
Time 55m
Number Of Ingredients 15
Steps:
- Clean and peel the prawns. Use the shells and head to make broth. Reserve it. Also, clean the squid and chop them in a round shape.
- After that clean the seashells with plenty of water to clean them from any sand residue.
- In a paella pan, or very large and deep frying pan, sauté the onion, garlic, pepper, and tomato minced in small squares in olive oil. Add a little pepper and salt.
- Put the squid and then the seashells. Let them cook for a few minutes. You will see that a broth starts to form, this is fine.
- Add the 2 cups of rice and stir to mix everything. Then add 4 cups of the shrimp broth that you made earlier. If you don't have enough, complete with water.
- Stir well. Add a teaspoon of yellow saffron powder and boil for about 3 minutes.
- Then add the fresh peas, the prawns, and the parsley, (previously chopped). Check the salt and pepper and add more if necessary.
- Cook until the liquid is almost completely gone. At this time you can put some prawns with their shells. Lower the heat and cover.
- After that, cook for 15 minutes and taste the rice grain. If it's ready, remove it from the heat and serve your seafood paella warm.
Nutrition Facts : Calories 246.8 calories, Carbohydrate 16.3 grams carbohydrates, Cholesterol 152.7 milligrams cholesterol, Fat 7.8 grams fat, Fiber 1.7 grams fiber, Protein 26.9 grams protein, SaturatedFat 1.6 grams saturated fat, ServingSize 1, Sodium 415.4 milligrams sodium, Sugar 1.5 grams sugar
SPANISH PAELLA
You can make a delicious, authentic Paella--the most popular dish of Spain--in your own kitchen with simple ingredients like rice, saffron, vegetables, chicken, and seafood.
Provided by Lauren Allen
Categories Main Course
Time 1h
Number Of Ingredients 19
Steps:
- *Please note, this is my version of Paella Mixta I learned to make while living in Madrid, Spain. I've simplified the recipe as best I could for anyone to be able to make without a special pan or equipment. There are MANY variations to Paella so please be respectful that my authentic recipe may be different from yours!
- Add olive oil to a skillet over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed.
- Add chicken pieces, 2 tablespoons chopped parsley and rice to the pot. Cook for 1 minute.
- Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!).
- Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking. (We don't ever stir the rice, so that a crispy crust forms at the bottom, called a socarrat).
- Cook for about 15-18 minutes (uncovered), then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking).
- Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.
- Garnish with fresh parsley and lemon slices. Serve.
Nutrition Facts : Calories 535 kcal, Carbohydrate 59 g, Protein 37 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 260 mg, Sodium 1159 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
TRADITIONAL SPANISH SEAFOOD PAELLA RECIPE
This easy seafood paella recipe will get you a plate of rice every bit as delicious as the stuff served in tapas bars from Barcelona to Valencia! Just make sure to bring an empty stomach.
Provided by David Pope
Categories Main
Time 50m
Number Of Ingredients 12
Steps:
- In a large saucepan over high heat, bring the white wine and seafood stock to a simmer. Add a pinch of saffron threads and keep warm.
- Meanwhile, put a large (16-inch) paella pan (see notes) over medium-high heat and add the olive oil. When hot, add the onion to the pan and saute until translucent, stirring often.
- Add the garlic and cook until aromatic (about 1-2 minutes). Before it starts to brown, add the tomato and stir, adding in the paprika and a pinch of salt. Continue to stir and saute until the tomatoes are reduced and the oil is sizzling.
- Gently add the squid to the pan and stir to coat in the tomato mixture. Saute for about a minute, to give some color to the squid.
- Next, add the rice and stir to combine. After a minute of sauteing, spread the rice evenly across the pan (don't worry if it looks like a thin layer, it will puff up).
- Gently add the simmering white wine and stock to the pan, all in one go. Reduce the heat to low, and cook, without stirring, for 10 minutes. Carefully lay the prawns/shrimp in a circle on top of the rice and cook for a further 10 minutes, turning the shrimp over as they start to turn pink. If the rice starts to dry out before the shrimp is cooked, you can top it up with a bit more hot stock, half a cup at a time.
- Meanwhile, steam the mussels by putting them in a large skillet with a tight-fitting lid in half an inch of water. When the shells open, they are cooked! (Discard any that do not open).
- When the stock in the paella pan fully evaporates, you will hear a faint cracking from the bottom of the pan as the socarrat starts to form. If you don't hear anything, you can raise the heat to medium for a short burst!
- When the rice is ready, remove the pan from the heat and arrange the mussels on top of the rice. Serve from the pan, with wedges of fresh lemon.
Nutrition Facts : Calories 620.73 kcal, Carbohydrate 84.56 g, Protein 14.35 g, Fat 19.66 g, SaturatedFat 2.84 g, Cholesterol 53.38 mg, Sodium 928.04 mg, Fiber 2.7 g, Sugar 5.06 g, ServingSize 1 serving
CHICKEN PAELLA WITH SHERRY VINEGAR
Learn how to make a simple Spanish chicken paella. This is a simple chicken paella using sherry vinegar to bring a touch of acidity that works incredibly well. The sherry vinegar cuts through the traditional base of tomato, paprika and saffron often used in paella dishes, lifting the dish and bringing lovely freshness.
Provided by Javier De La Hormaza
Categories Paella Recipes
Yield 2 people
Number Of Ingredients 12
Steps:
- Pre-heat your oven to 150°C/300°F/Gas Mark 5.
- In a medium size paella pan (34cm diameter) or a large shallow casserole dish, heat one tablespoon of the oil. Once hot, add the chicken pieces and fry for about 3 minutes on each side until golden brown. Remove from the pan and set aside. Allow the paella pan to cool down for a couple of minutes.
- While the pan is cooling down, in a small frying pan, gently toast on some tin foil the saffron threads for about 30 seconds, be careful not to burn them. This will release the essential oils within the saffron threads. Pour the saffron threads into a pestle and mortar and pound them until you obtain a fine powder. Pour 2 tablespoons of the hot chicken stock and mix well. The saffron powder will blend better into the hot liquid, so when you pour it into the paella rice, the saffron liquid will spread evenly.
- Add the remaining olive oil to the paella pan and gently fry the chopped garlic and spring onions until soft, about 3 minutes. Add the paella rice and stir for a few minutes on a gentle heat until the rice is slightly translucent. Return the fried pieces of chicken and mix well. Add the sherry vinegar, stir and allow the vinegar to reduce and completely evaporate. Add the smoked paprika and stir the rice for 30 seconds, followed by the tomato sofrito. Once the tomato sauce has cooked into the rice, pour in the hot chicken stock, followed by the saffron infused stock. Season with salt and spread the rice out evenly to cover the bottom of the paella pan. Bring to the boil. If you have a timer, set it to 17 minutes. The first 5 minutes, cook the paella on a very high heat until the rice rises to the surface. Check the stock for seasoning and add some more salt if necessary. Add the blanched broad beans, stir the rice and place the pan in the oven. After 12 minutes, remove the pan from the oven.
- Allow the paella to rest for 5 minutes before serving.
VEGETARIAN PAELLA
This freshly made vegetarian paella recipe can be the ideal mid-week meal but can also pack a load of flavour. It takes more skill to make a vegetarian paella taste flavourful and here's my recipe that will help you create that.
Provided by Javier De La Hormaza
Categories Paella Recipes, Spanish Vegetarian Recipes
Yield 4 people
Number Of Ingredients 16
Steps:
- Pre-heat your oven to 150°C/300°F/Gas Mark 5.
- To prepare the red pepper, pre-heat the oven grill and cut the peppers in half lengthways. Place both halves on a roasting tin, skin side up and brush with some olive oil and place under the grill and cook until the skins are completely black. Remove from the heat and cover with a tea towel. Once the pepper halves are cooled down, peel the skins off and cut into long strips and set aside.
- Prepare the saffron by lightly toasting the threads on a low heat in a dry pan for a couple of minutes. Transfer the threads into a pestle and mortar and lightly crush them. Pour 4 tablespoons of the hot stock and cover to infuse while you make the paella rice.
- In a large paella pan (45cm diameter) or a large shallow casserole dish, heat one tablespoon of the oil. Once hot, add the runner beans and green asparagus and fry for about 2 minutes on each side until golden brown, season with salt. Remove from the pan and set aside. Allow the paella pan to cool down for a couple of minutes.
- Add the remaining olive oil to the paella pan and gently fry on a low heat the chopped garlic and spring onions until soft, about 3 minutes. Add the paella rice and stir for a few minutes on a gentle heat until the rice is slightly translucent. Add the smoked paprika and stir the rice for 30 seconds, followed by the tomato sofrito sauce. Once the sofrito has cooked into the rice, pour in the hot vegetable stock, followed by the saffron infused stock, frozen peas, red pepper slices and white beans. Season with salt and spread the rice out evenly to cover the bottom of the paella pan.
- Bring the paella to the boil. If you have a timer, set it to 17 minutes. The first 5 minutes, cook the paella on a very high heat until the rice rises to the surface. Check the stock for seasoning and add some more salt if necessary, stir the rice, add the grilled artichoke halves, fried runner beans and asparagus and place the pan in the oven. After 12 minutes, remove the pan from the oven.
- Allow the paella to rest for 5 minutes before serving garnished with lemon wedges.
PAELLA ESPANIA
Provided by Tyler Florence
Categories main-dish
Time 1h15m
Yield 8 to 12 servings
Number Of Ingredients 19
Steps:
- Rinse the chicken pieces and pat dry. Season all over with salt, black pepper, and oregano. Heat the oil in a paella pan or wide skillet. Brown the chicken on all sides, when nearly cooked through, add the chorizo links and brown.
- Remove the chicken and sausage from the pan. Cut the sausages into slices and set aside. Drain out excess oil but don't clean the pan. Make a sofrito by sauteing the garlic, onion, and tomatoes, cook until the mixture caramelizes a bit and the flavors meld. Season with salt, black pepper, and paprika.
- Add the rice, stirring to coat the grains. Steep the saffron in 1/4-cup hot water for 5 minutes then stir it into the rice.
- Add the stock/water and simmer for 10 minutes, gently moving the pan around so the rice cooks and absorbs evenly. Do not cover or constantly stir like risotto. Add the shellfish and the reserved chicken and sausage. Simmer, without stirring, until the rice is al dente and the mussels have opened. (Do not eat any mussels that do not.)
- Scatter the peas on top and continue to cook until the liquid is absorbed. The ideal paella has a toasted rice bottom called socarrat. Allow to rest off the heat for 5 minutes before serving. Garnish with lemon wedges and strips of pimento.
THE ULTIMATE PAELLA
For a taste of seaside Spain, serve Tyler Florence's The Ultimate Paella recipe, an authentic rice dish studded with chicken, chorizo, clams, shrimp and lobster.
Provided by Tyler Florence
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 20
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.
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CLASSIC SPANISH PAELLA RECIPE: TIPS, INGREDIENTS, AND ...
From masterclass.com
2.9/5 (124)Category EntreeCuisine SpanishTotal Time 1 hr 35 mins
- 1. Season chicken with a generous pinch of salt at least one hour and up to one day before cooking.
- 2. Steam the clams and mussels: Bring 1½ cups of water (or a mix of water and dry white wine) to boil in a medium saucepan. Add the clams and mussels and lower the heat to medium-high. Steam until clams and mussels have opened, about 2 to 6 minutes. (Start checking regularly after 3 minutes.) Transfer opened clams and mussels to a bowl, and discard any that do not open.
- 4. Set up your paella station: Set a 17- to 18-inch paella or two 12-inch thin stainless steel or aluminum pans over a hot wood fire, coal barbecue, or several medium-high gas burners. (If using multiple burners, remember to move the pan around while cooking.) Coat the pan with olive oil.
SPANISH PAELLA RECIPE (PAELLA VALENCIANA) - SPANISH SABORES
From spanishsabores.com
5/5 (14)Total Time 1 hr 15 minsCategory MainCalories 1166 per serving
- 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. I recommend moving the meat every five minutes for about 20 minutes in total. The browned, caramelized bits that stick to the pan will give lots of flavor to the paella.
- Push the meat away from the center of the pan, and add the green beans and cook for about three minutes.
- Move the beans to the edge and add the garlic. Sauté for about 30 seconds, making sure not to burn.
TRADITIONAL SPANISH PAELLA RECIPE | MYRECIPES
From myrecipes.com
4/5 (19)Calories 521 per serving
- To prepare paella, combine water, saffron, and broth in a large saucepan. Bring to a simmer (do not boil). Keep warm over low heat. Peel and devein shrimp, leaving tails intact; set aside.
- Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add chicken; saute 2 minutes on each side. Remove from pan. Add sausage and prosciutto; saute 2 minutes. Remove from pan. Add shrimp, and saute 2 minutes. Remove from pan. Reduce heat to medium-low. Add onion and bell pepper; saute 15 minutes, stirring occasionally. Add tomatoes, paprika, and 3 garlic cloves; cook 5 minutes. Add rice; cook 1 minute, stirring constantly. Stir in herb blend, broth mixture, chicken, sausage mixture, and peas. Bring to a low boil; cook 10 minutes, stirring frequently. Add mussels to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Arrange shrimp, heads down, in rice mixture, and cook 5 minutes or until shrimp are done. Sprinkle with 1/4 cup lemon juice. Remove from heat; cover with a towel, and let stand 10 minutes. Serve with lemon wedges, if desired.
SPANISH PAELLA RECIPE - THE SPANISH CUISINE
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4/5 (29)Total Time 1 hr 5 minsCuisine SpanishCalories 378 per serving
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PAELLA VALENCIANA - TRADITIONAL SPANISH RECIPE | 196 FLAVORS
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5/5 (2)Category Main CourseCuisine Mediterranean, SpanishTotal Time 2 hrs
- The day before, bring a small amount of spring water (3 tablespoons) to a boil and pour this water into a small jar with the saffron pistils.
- Rinse them, cover them with 5 times their volume of water and boil them in a pressure cooker for 20 minutes from the moment it is under pressure.
PAELLA - CAFE DELITES
From cafedelites.com
4.3/5 (6)Total Time 1 hrCategory DinnerCalories 506 per serving
- Heat oil in a large sized non-stick pan or well seasoned skillet (or a paella pan if you have one), over medium heat. Fry onion, garlic and capsicum together; cook until onion is transparent (about 3 minutes).
- Sauté chicken until golden on all sides. Add in the chopped tomatoes, salt and pepper to taste. Cook for 5 minutes until they release liquid and the tomatoes begin to create a sauce.
- Add the wine, mussels and calamari rings. Allow to cook for a further 5 minutes; allow the wine to evaporate to half the quantity, then pour in the stock (or broth), rice, peas and saffron. Mix all ingredients until well combined.
- Bring to a boil; reduce the heat and cover to allow MOST of the liquid to absorb into the rice, while stirring occasionally to prevent rice from sticking and burning to the pan underneath. (Cook until the rice is ALMOST cooked through.)
RECIPE: PAELLA. SPANISH CUISINE | SPAIN.INFO IN ENGLISH
From spain.info
- Heat the oil in the paella pan, and when very hot, add the chicken and the rabbit cut into pieces.
- Add the peeled, de-seeded and chopped tomato and fry over gentle heat together with the pieces of pepper for 7 or 8 minutes.
- When this mixture is cooked, add a pinch of salt, the meat and the paprika and fry everything together taking care not to burn it.
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