QUICK AND EASY PAELLA
Consider this a gateway paella and the first step to a serious, lifelong addiction. When I first do a version of a classic dish like paella, I try to use a minimum number of ingredients and steps to focus on technique. After learning the method, you'll ideally use a wider variety of ingredients, like clams, mussels, squid, and chicken, which will make your rice that much more interesting. Garnish with extra virgin olive oil, freshly chopped flat-leaf parsley, and lemon wedges.
Provided by Chef John
Categories World Cuisine Recipes European Spanish
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Cook and stir reserved shrimp shells and 2 teaspoons olive oil in a saucepan over medium heat until shells are pink and fragrant, 1 to 2 minutes. Stir saffron into shells; add chicken broth, bring to a simmer, and cook until broth is a rusty brown and fragrant, about 20 minutes.
- Strain saffron broth through a fine-mesh sieve; measure out 2 cups of broth, pour into a small saucepan, and place over low heat to keep broth hot.
- Preheat oven to 425 degrees F (220 degrees C).
- Heat 1 tablespoon olive oil in a large, oven-proof skillet over medium heat. Cook chorizo slices in hot oil until browned, about 2 minutes per side. Add onion to sausage; cook and stir until soft and slightly translucent, about 3 minutes. Reduce heat to medium-low.
- Stir garlic into chorizo mixture; cook and stir until fragrant, about 1 minute. Add rice to skillet and stir to coat rice completely in oil; stir in peas.
- Pat rice mixture evenly into the bottom of the skillet. Arrange shrimp in a single layer over the top of the rice. Lay pepper strips around and in between shrimp; season with salt, paprika, and cayenne pepper.
- Increase heat to high. When rice begins to sizzle in the skillet, pour reserved 2 cups hot saffron broth over the shrimp; gently shake the skillet to distribute liquid.
- Bake rice mixture in the preheated oven until rice is almost tender and still a bit wet, about 20 minutes.
- Place skillet over medium-high and cook until rice is tender, liquid is absorbed, and rice caramelizes and crusts slightly on the bottom of the skillet, 3 to 5 minutes.
Nutrition Facts : Calories 476.4 calories, Carbohydrate 46.9 g, Cholesterol 150.2 mg, Fat 19.3 g, Fiber 2 g, Protein 26.4 g, SaturatedFat 6.2 g, Sodium 975.1 mg, Sugar 2.7 g
PAELLA PUERTO RICO
This recipe is from an old newspaper clipping in my grandmothers recipe box. It supposedly is from the Restaurant La Gallega in San Juan, PR. I think the recipe is more of an asopao than a true Spanish paella.
Provided by Member 610488
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in large 14 inch skillet. Brown onion and garlic slightly. Add chicken and pork chop cubes and brown on all sides.
- Add paprika, turmeric, and salt. Mix well. Add tomatoes and cook for 10 minutes. Cover ingredients with chicken broth and simmer for 20 minutes.
- Add crab meat then rice. Five minutes later add shrimp and lima beans. Cook for 15-20 minutes or until rice is almost done. Drain off most of excess water. Remove pan from fire and let stand 15 minutes, uncovered.
Nutrition Facts : Calories 912.2, Fat 33.5, SaturatedFat 8.6, Cholesterol 218.4, Sodium 915.5, Carbohydrate 75.2, Fiber 7.6, Sugar 5.9, Protein 72.9
PAELLA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Add the saffron to 1/2 cup warm water and let it sit for 10 minutes to allow it to "bloom."
- Heat the grapeseed oil over medium-high heat in an 8 quart saute pan, brown the chorizo on all sides and remove to a utility platter. Brown the chicken pieces and remove to the same platter.
- Add the onion to the pan and saute until translucent, then add the garlic and gently cook until softened, monitoring to make sure it doesn't burn. Add the white wine and allow most of it to evaporate. Stir in the paprika, parsley, 1/2 cup of bloomed saffron, and chicken stock, and bring to a gentle boil. Return the chorizo and chicken to the pan. Stir in the rice, salt and pepper and reduce heat to medium. Cook uncovered without stirring for about 20 minutes, then add the mussels and cover. Let cook until the mussels open, about 7 minutes, then remove them to a utility platter. Add the shrimp to the pot, cover, and cook until they turn pink and opaque, about 5 minutes, then remove the shrimp to a utility platter.
- Spoon the paella into a large bowl and sprinkle with fresh cilantro. Arrange the shrimp and mussels on top.
PAELLA 'PUERTO RICO'
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Brush 1 tablespoon of the oil on the octopus (reserving the rest), season with salt and pepper, and add to a pot with enough water to cover. Simmer until the octopus is cooked through, about 20 minutes.
- Remove octopus to a utility plate to drain and set aside until cool enough to handle. Remove the octopus head and legs, split in half, then slice and dice small.
- Add the saffron to 1/2 cup warm water and let it sit for 10 minutes to allow it to "bloom."
- Heat the remaining grapeseed oil over medium high heat in a 16 inch paella pan. Brown the chorizo on all sides and remove to a utility platter. Brown the chicken pieces and remove to the same platter.
- Add the onion to the pan and saute until translucent, then add the garlic and gently cook until softened, monitoring to make sure it doesn't burn. Add the white wine and allow most of it to evaporate. Stir in the paprika, parsley, cup of bloomed saffron, and chicken stock, and bring to a gentle boil. Return the chorizo and chicken to the pan, and add the octopus. Stir in the rice, salt and pepper and reduce heat to medium. Cook uncovered without stirring for about 20 minutes, then add the mussels and cover. Let cook until the mussels open, about 7 minutes, then remove them to a utility platter. Add the shrimp to the pot, cover, and cook until they turn pink and opaque, about 5 minutes, then remove the shrimp to a utility platter.
- Serve in the pan and sprinkle with fresh cilantro. Arrange the shrimp and mussels on top.
MARIA'S PAELLA
This is the paella all your family and friends will beg you to make again. It has the true flavor of Spain and has been made by my family in Catalonia, Spain for many generations. Enjoy!
Provided by Desi Carrimko
Categories World Cuisine Recipes European Spanish
Time 1h10m
Yield 6
Number Of Ingredients 18
Steps:
- Heat olive oil in a very large skillet or paella pan over medium-high heat until it begins to smoke. Place chicken thighs skin-side down into oil and sear until golden brown on both sides, about 5 minutes; set aside.
- Stir in onion and garlic, and cook until the onion has softened and turned translucent, about 1 minute. Add green and red bell peppers, calamari, and small shrimp; cook for 2 minutes more.
- Stir in salt, saffron, tomatoes, peas, rice, and water until well combined. Add chicken thighs, and simmer for 15 minutes over medium-high heat, stirring frequently to make sure rice does not stick.
- Decoratively nestle clams and jumbo shrimp into the rice. Reduce heat to medium-low, cover, and simmer for 10 minutes. Place the scallops into the paella, recover, and continue simmering until the rice is tender and the scallops firm and opaque, about 5 minutes. Garnish with lemon wedges to serve.
Nutrition Facts : Calories 814.3 calories, Carbohydrate 87.4 g, Cholesterol 210.9 mg, Fat 29.9 g, Fiber 4.3 g, Protein 47.2 g, SaturatedFat 5.6 g, Sodium 770 mg, Sugar 2.1 g
SEAFOOD PAELLA
Make and share this Seafood Paella recipe from Food.com.
Provided by Chuck Hughes
Categories Rice
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cover the shrimp shells with water in a saucepan. Bring to a boil, and then reduce the heat and simmer to create a shrimp broth, about 20 minutes. Strain.
- Heat the oil in a large, heavy-bottomed skillet. Add the shrimp, squid, sofrito, gilthead, langoustines and mussels and cook for 3 minutes. Remove the seafood from the pan and set aside. Stir the rice into the juices from the seafood in the pan and saute for 1 to 2 minutes. Pour over the shrimp broth and red sauce and return the seafood to the pan; stir together. Cover and cook until the broth has been absorbed and the rice is cooked through, 15 to 20 minutes.
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