Paella Negra Recipe 365

AUTHENTIC PAELLA

Authentic Paella image

My grandmother emigrated from Valladolid, Spain. This is her AUTHENTIC Paella (Spanish rice)!

Provided by ZapnTatersMom

Categories World Cuisine Recipes European Spanish Main Dishes Paella Recipes

Time 1h45m

Yield 8

Number Of Ingredients 16

Ingredients

2 ½ cups uncooked white rice
6 cups chicken stock, divided
3 cloves garlic
1 teaspoon chopped fresh parsley
½ teaspoon curry powder
5 saffron threads
salt and ground black pepper to taste
¼ cup olive oil
1 onion, diced
1 (3 pound) whole chicken, cut into small pieces
2 cups peeled and deveined small shrimp, diced
6 small lobster tails
½ pound clams in shell, scrubbed
1 (8 ounce) jar mushrooms, drained
1 cup green peas
1 (2 ounce) can mussels

Steps:

Rinse the rice with cold water; drain; set aside. Bring the chicken stock to a boil in a saucepan over medium-high heat, reduce the heat to low, cover, and keep warm. Work the garlic, parsley, curry powder, saffron threads, salt, black pepper, and 1/2 cup of the hot chicken stock together with a mortar and pestle until a smooth liquid forms; set the seasoning liquid aside.
Heat the olive oil in a paella pan over medium-high heat; cook and stir the onion until lightly browned. Stir in the chicken, shrimp, lobster, and clams; cook and stir until the chicken is no longer pink in the center, about 10 minutes. Pour in the seasoning liquid.
Stir in the rice, pour in the hot chicken stock, and simmer until the rice is nearly tender, about 15 minutes. Add mushrooms, peas, and mussels; stir two times, and simmer for 10 minutes. Remove from heat; cover and let stand until rice is soft and flaky, about 7 minutes.

Nutrition Facts : Calories 591.1 calories, Carbohydrate 54 g, Cholesterol 152.8 mg, Fat 21.8 g, Fiber 2.7 g, Protein 42 g, SaturatedFat 5.4 g, Sodium 1032.2 mg, Sugar 1.6 g

PAELLA NEGRA RECIPE - (3.6/5)

Paella Negra Recipe - (3.6/5) image

Provided by á-25087

Number Of Ingredients 10

Ingredients

5 vine ripened tomatoes, scored
1/2 cup olive oil
1 pound squid, cleaned and cut into small squares
12 pieces prawns, peeled and deveined
1 onion, finely diced
4 garlic cloves, finely chopped
1/4 ounce squid ink, available from delicatessens
6 3/4 ounces dry white wine
14 ounces bomba rice
4 1/2 cups hot fish stock

Steps:

Blanch the tomatoes in a saucepan of boiling water until the skin starts to blister, around 30 seconds, then place in a bowl of iced water to refresh. Peel and dice the tomatoes, then set aside. Heat 50 ml of the olive oil in a 30-34 cm paella pan over high heat. Add the squid and the prawns and cook for about a minute on each side, making sure to season. Remove and set aside. Add the rest of the olive oil along with the onion and the garlic. Cook over low heat until translucent, around 5 minutes. Add the tomatoes and cook another 5 minutes over low heat. Now, add the white wine and continue to cook for another 15 minutes until the mixture thickens. Increase the heat to medium and add the rice. Cook the rice for about 1 to 2 minutes, stirring continuously. Now, pour in the hot stock and mix well. Increase the heat to high and bring to a boil. Reduce the heat to medium immediately and add the squid on top of the rice (save a few pieces for topping). Cook the rice for 10 minutes. The rice should have now expanded a little so reduce the heat back to low if the flame doesn't cover the base of the pan. Move the pan around during cooking to allow the paella to cook evenly for 10 minutes. Before removing from the stove, add the prawns and the some of the saved squid and cook on high for about 1 minute to help form a crust on the bottom of the pan. Remove from the heat and cover with foil for 10 minutes. Serve warm and enjoy!

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