Paella With An Asian Flair Recipes

VENETIAN-STYLE PAELLA

Steps:

• Put the sausages in a small skillet with 3/4 inches of water. Bring to a boil over medium heat and par-cook the sausages for 7 to 8 minutes.
• Meanwhile, warm the stock and saffron in a medium pot over low heat.
• Heat a large heavy pot or deep skillet, over medium-high heat and add the extra-virgin olive oil. When the oil smokes, add the chicken and season liberally with salt and pepper, to taste. Brown the chicken for a couple minutes on each side, then remove it to a plate. Add the par-boiled sausage and crisp up the casings, 2 to 3 minutes. Remove the sausages and cut them into large chunks. Add the butter to the pot and let it melt.
• Add the pasta to the melted butter and let it toast for a couple minutes, then add the onions and garlic. Season the pasta with salt and pepper, to taste, then add the bay leaf and stir for 2 to 3 minutes more. Add the rice and stir to combine, then deglaze the pot with the white wine, stirring for 30 seconds. Put the chicken and sausages back into the pot, pour in the saffron stock and stir.
• Cover the pot with a tight-fitting lid and simmer for 15 minutes. Add the seafood and tomatoes and cook until the shrimp are opaque, about 3 to 4 minutes more. If using mussels, cook until the mussels are open. Discard any that do not open. Remove the bay and discard. Transfer the paella to a large serving platter, top with basil, and serve.

EASY PAELLA

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.

AUTHENTIC PAELLA VALENCIANA

Steps:

• Heat a paella pan over medium-high heat, and coat with olive oil. Add the chicken, rabbit and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add the tomato, butter beans, peas, and green beans. Season with paprika, and mix well.
• Fill the paella pan almost to the top with water, measuring the water as you put it in. This is to help you to determine how much rice to add, as paella pans come in different sizes. Bring to a boil. Simmer for about 1 hour to make a nice broth.
• Season with a generous amount of salt, and just enough saffron to make a nice yellow color. Season with thyme and rosemary if desired. The goal is to make a rich tasting broth that will soak into the rice to make it delicious. Stir in half as much rice as the amount of water in the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes.

ASIAN-STYLE PAELLA

Steps:

• For the sofrito: Add the cilantro, vegetable oil, garlic, onion and salt to a blender and blend on low speed. Then slowly increase to medium to high speed. It should have a smooth texture to it when done. If the mix is still chunky, add additional oil and continue to blend to assure all the ingredients emulsify. Set aside the sofrito for later use in the paella rice seasoning.
• For the paella rice seasoning: Heat a medium soup pot over medium-low heat. Add the oil and then 1/3 cup of the sofrito and let it cook for about 1 minute. Add the coconut milk, sazon con azafrin, salt and chicken bouillon. Stir together. Taste the liquid to see if it needs any additional salt. Set aside until ready to add to the boiling rice.
• For the rice: Heat a large soup pot over medium-high heat. Add the oil to the pot and let heat up for 1 minute. Add the rice, water and reserved paella rice seasoning and let it slowly come to a boil. Stir all the ingredients together. Allow the rice to absorb all the visible liquid. Once most of the surface liquid is absorbed, stir the rice and turn the heat to low. Cover the pot with a lid and let it simmer for 20 to 25 minutes. The rice grains will be fluffy when fully cooked and all the liquid will be absorbed.
• For the meats: Heat a wok or pan over medium heat. Add the oil and green onions and let it warm. Add Chinese lap cheong sausage, mild pork sausage and edamame beans and stir fry. Add cooked paella rice and sambal chili garlic. Stir the rice, sausages, edamame beans and onions together. Scoop the rice in a bowl, top with the soy marinated pork carnitas and garnish with green onions.
• Combine the soy sauce, sugar, mirin, oyster sauce, mushroom soy, green onions, star anise, cloves, peppercorn blend, cinnamon sticks and ginger slices in an 18-quart container. With a large whisk, mix the ingredients together. Make sure all the sugar at the bottom is properly stirred into the liquid. Gradually pour the water into the container and continue to stir.
• Cut the pork butt in 2-inch square pieces. Trim all the hard fat off and leave about a quarter of the soft fat on the meat. Set the pork in a deep cooking pan, and, using a ladle, pour the soy marinade mix over the meat, make sure all the meat is covered in the liquid. (Any extra soy-ginger marinade can be put away and used again on a later date.) Add the dried black mushroom and bay leaves to the liquid, spreading them evenly throughout the pan. Tightly wrap the pan with heavy-duty foil and refrigerate overnight.
• The next day, preheat the oven to 350 degrees F. Make sure the foil is tightly sealed around the pan and cook until the pork is fork tender, about 3 hours. Take the pan out of the oven and remove the foil. With a fork and tongs pull at the pork. It should easily tear off to assure it's fully cooked.

PAELLA (WITH AN ASIAN FLAIR)

Steps:

• Place the rice in a large skillet and add the coconut milk and water. Bring to a boil and then reduce to a simmer for 10 minutes. Add the remaining ingredients except the shrimp. Cook for another 10 minutes, stirring frequently. The rice should be slightly al dente at this point and there should still be some free liquid in the pan. Add a little water if not. Add the shrimp and cook until they turn pink and curl up. If the mixture is still very runny, remove the shrimp and continue cooking the mixture until all free liquid is absorbed. Recombine the shrimp and serve.

CHICKEN WITH AN ASIAN FLAIR

Steps:

• Put the french fried onions in a food processor until it is very fine crumbs, then add the 1 cup of whole wheat flour and pulse until mixed well.
• Put the flour mixture into a large ziplock bag and set aside.
• Beat the 3 egg whites together with a fork, in a medium bowl with a little water(about 1 tablespoon).
• Dip the chunks of chicken in the egg white mixture and then shake in the closed ziplock bag to coat them in the flour mixture.
• In a wok or large skillet, fry the breaded chicken chunks in 1 tablespoons of the sesame oil until cooked through and browned.
• Remove chicken to a plate and cover with foil to keep warm.
• Wipe out the wok or skillet, and heat the remaining 1 tablespoons sesame oil.
• Add the green onions, garlic, and grated fresh ginger, and saute for a few minutes on medium to low heat.
• Add the soy sauce, coffee, peanut butter, the 9 tablespoons water, Splenda, and red pepper flakes to the wok or skillet and stir well until the peanut butter melts and sauce is hot.
• Add the cooked chicken back to the wok or skillet and toss gently to coat with the sauce.
• Cook about 5 minutes more till the chicken is heated through and the sauce thickens slightly.
• Serve with hot cooked rice. Enjoy!

PAELLA (WITH AN ASIAN FLAIR)

Steps:

• Place the rice in a large skillet and add the coconut milk and water. Bring to a boil and then reduce to a simmer for 10 minutes.
• Add the remaining ingredients except the shrimp. Cook for another 10 minutes, stirring frequently. The rice should be slightly al dente at this point and there should still be some free liquid in the pan. Add a little water if not.
• Add the shrimp and cook until they turn pink and curl up. If the mixture is still very runny, remove the shrimp and continue cooking the mixture until all free liquid is absorbed. Recombine the shrimp and serve.