Paella For Those Who Dont Like Seafood Recipes

AUTHENTIC SEAFOOD PAELLA

Steps:

• Heat olive oil in a large skillet or paella pan over high heat. Cook and stir onion, tomato, salt, and smoked paprika into the hot oil until softened, about 3 minutes. Add romano beans, butter beans, and rice; cook and stir until rice is coated with oil, 2 to 3 minutes.
• Place shrimp, mussels, and clams over the top of the rice mixture. Pour in white wine and seafood stock; sprinkle in saffron threads and rosemary. Bring mixture to a simmer. Turn shellfish and continue to cook until clams and mussels have opened, and shrimp are pink and cooked through, about 5 minutes. Remove clams, mussels, and shrimp and set aside.
• Stir peas into the paella; simmer, uncovered, until rice is tender and has absorbed the liquid, 20 to 25 minutes. Stir in squid, and return clams, mussels, and shrimp to the pan. Cook until squid is opaque and cooked through, 2 to 3 more minutes. Serve with lemon wedges and chopped parsley.

PAELLA FOR THOSE WHO DON'T LIKE SEAFOOD

Steps:

• Season the chicken with paprika (optional). Brown the chicken in a pan.
• Move to one side.
• Fry the onions until cooked (You can cook the chorizo at this point if you wish).
• Add the turmeric and garlic, cooking for a couple of minutes more.
• Add the chorizo/sausage and fry a little (Never boil the chorizo).
• Add rice and about half of the stock. If you like a bit more spice or flavour, at this point you can add a bit of balsamic/lee and perrins, red wine/sherry etc.
• Add the tomato, peppers and vegetables (save some of the peppers to garnish)
• Cook on the hob or in the oven until rice is about ready, adding stock as necessary. The Spanish would never stir it again once the last ingredient has been added though. You can put in the oven and leave. Either way, you can't rush a good paella. Don't worry if the 'bottom' burns - they say it is a good sign. Personally, I don't aim to burn but don't worry if it does.
• Garnish with peppers, bacon and parsley (optional).
• Serve with Spanish or French bread and white wine.

LAND LUBBER'S PAELLA

Steps:

• Preheat oven to 350.
• Salt & pepper chicken.
• In a large, oven proof skillet with a lid, heat oil and saute chicken till brown, but not cooked through.
• Remove chicken from skillet.
• Return skillet to heat and add kielbasa, onion, and bell pepper.
• Saute till kielbasa is brown, and onion & bell pepper are soft.
• Add diced tomato and return chicken to skillet.
• Stir in chicken stock, rice, turmeric and bay leaf.
• Bring to a boil.
• Sprinkle peas over the top.
• Cover the skillet and place in the oven.
• Cook till liquid is absorbed and rice is cooked, approx 25 minutes.

SEAFOOD CASSEROLE *FOR THOSE WHO DON'T LIKE SEAFOOD*

Steps:

• Set oven to 375 degrees.
• Prepare rice according to directions.
• Meanwhile, in a large bowl combine seafood, onion, broccoli, celery, orange/yellow pepper, and carrots.
• In a small bowl, mix together mayonnaise, milk or half and half, cream of celery soup, worcestershire sauce, onion powder, salt, and pepper.
• Combine mayonnaise mixture with seafood/vegetable combination.
• Add rice and stir.
• Spread contents into greased 9x13 dish.
• Top with cheddar cheese, then breadcrumbs or crushed crackers.
• Bake uncovered for 40-45 minutes.

SEAFOOD PAELLA

Steps:

• Soak the saffron in 2 Tbs. of hot water.
• In a Paella pan or Dutch oven, heat the oil. Add the onions and cook for 4 minutes. Add the rice and the saffron and cook for 2 minutes, stirring constantly. Add the tomatoes, garlic and chicken broth and bring to boil. Lower the heat and add half of ALL the seafood, the peas and the red pepper. Seasoning with salt and black pepper. Mix once.
• Add the rest of the seafood on top. Cover with parchment paper and lid. Simmer for 30 minutes. DO NOT MIX AGAIN.
• Uncover, let it seat for 5 minutes and serve.

PAELLA II

Steps:

• In a pot of lightly salted water, boil the mussels until they open. Drain, and discard unopened mussels. In a separate pot of lightly salted water, boil the prawns and squid until opaque, 3 to 4 minutes. Drain, reserving liquid.
• Heat olive oil in a large skillet. Place chicken pieces in the skillet, fry them until they are golden brown. Remove the chicken pieces from the skillet and set aside.
• Place garlic, peppers and tomato cubes into the skillet that the chicken was just removed from. Fry the vegetables until they soften.
• Bring the fish stock and 3 cups salted water to a boil and mix in 3 cups rice, saffron and paprika. Bring to a boil again. Cover, reduce heat and simmer for 50 minutes or until rice is tender.
• Stir the peas into the rice. Pour the rice mixture into a large serving dish. Arrange the fried vegetables, chicken, shellfish and prawns around the rice. Serve hot.