Paella With Wild Rice Seafood And Cornish Hen Recipes

ORANGE GLAZED LOVE (CORNISH) HEN

Steps:

• Put all the sauce ingredients into a saucepan. Over medium heat bring it to a boil, and then reduce to a simmer for 1/2 hour. At the same time mix the marinade together, and rub it all the over hens. Marinate for at least 1 hour. Roast hens in a preheated 375 degree F oven for 25 minutes, and then brush with sauce. Finish the hens on a preheated grill for another 7 minutes, turning and brushing with more sauce to glaze.

PAELLA WITH WILD RICE, SEAFOOD AND CORNISH HEN

Steps:

• Soak the wild rice in 4 cups cold water for at least 2 hours. It will absorb some of the water and puff up a little bit.
• To roast the red peppers:.
• Place the red bell peppers directly onto the fire on your gas stove. Or place directly onto your electric burner. Char well for over 15 minutes on all sides. You are looking for a very black exterior. Pop the peppers into a bowl and cover tightly with plastic wrap to seal in the heat and sweat. In 10 minutes you can peel off the charred skin. If you want you can do this under running cold water, which makes it a little easier. Cut in wide slices and set aside.
• Peel and finely dice the onion. Slice the sausage into 1/2-inch pieces.
• To fabricate the Cornish game hen:.
• Remove the carcass from your hen beginning at top of bird along either side of breast bone. Using a sharp knife, work your way down each side of carcass trying to remove as much meat from the bone as possible, to make 2 halves. Leave in the leg and wing bones, but discard the carcass (or save for stock). Then cut the leg and wing pieces off from the breast pieces.
• To clean the shrimp:.
• Start by holding the shrimp, backside up, and run your knife down the length of its spine. This will expose the vein. To remove the vein you can use your finger, or the tip of your knife to pull it out of the shrimp.
• To clean the mussels:.
• Scrub the mussels removing any sand and seaweed bits. If mussels are open, test them by pressing the two shells together. If they start to close, then they are still alive and safe to use. If not, discard them.
• To clean the squid:.
• Grab the head, while holding the end and PULL. Most of the guts will come out in one neat pile. You need to remove the transparent spine (or quill) by running a finger along the inside of the mantle holding it by the tip and pulling. Check the base in case there is a bit of spine left and that can be removed as well. Remove the wings by pulling off and then peel the rest of the skin off, which should come off in one piece. Slice the squid body open, score it on the diagonal (making a shallow incision but not cutting all the way through). Then cut this squid piece into flat triangles, or if you prefer simply cut the squid body into rings.
• In a large skillet turn a large pan on high heat and drizzle in the oil. Add the hen pieces to the hot pan and sear and brown on all sides, about 8 to 10 minutes. Take the pieces out of the pan and set aside. Add the chorizo or other sausage to the pan. Stir until browned, about 3 to 4 minutes. Leave there. In the same pan, continue to build the dish by adding the onions, and saute until golden. Add the turmeric, and smoked paprika, and then add the garlic. Add the wild rice, and stir to coat with all the flavors and allow the grains to toast slightly.
• Return the seared hen pieces to the pan. Add your warm chicken stock to which you have added the saffron. Reserve about a cup of stock for later. Cover the pan with a lid or tin foil, and let cook, about 40 minutes.
• Finish by adding the seafood (shrimp, mussels, squid), and the last cup of stock just before the last 10 minutes. Just before serving, add the peas and the reserved roasted red peppers. Cover for a minute and the residual heat will warm both.
• Ladle up into two personal paella pans.

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.

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.

SEAFOOD PAELLA

Steps:

• Place stock in saucepan and bring to a simmer. Remove from heat and add saffron. Set aside. Rub monkfish with 1/2 tablespoon olive oil and season with salt and pepper. Set aside.
• Preheat oven to 400 degrees. Heat remaining oil in 17-inch paella pan, placed over 2 burners if necessary, or divide between two pans. Add onion and garlic and cook over low heat until soft. Add chorizo and saute briefly. Add rice and stir to coat.
• Add stock and stir. Simmer 10 minutes. Check seasoning, adding salt and pepper if necessary. Stir in peas and place strips of peppers, alternating colors, around pan like spokes on a wheel. Place shrimp and monkfish around pan; add mussels, hinge-side down.
• Place in oven and bake until shrimp and monkfish are cooked and mussels have opened, about 15 minutes. Discard any unopened mussels. Remove from oven, cover loosely with foil and set aside 10 minutes. Scatter scallions on top and serve.

WILD RICE STUFFED CORNISH HENS

Steps:

• In a large saucepan, bring 5 cups water, bouillon and salt to a boil. Add wild rice. Reduce heat; cover and simmer for 20 minutes. Add long grain rice; cover and simmer 25-30 minutes longer or until rice is tender and water is absorbed., Meanwhile, in a large skillet, cook the sausage, celery and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in rice mixture. Spoon about 3/4 cup stuffing into each hen. , Place remaining stuffing in a greased 2-qt. baking dish; cover and set aside. Place hens breast side up on a rack in shallow baking pan; tie drumsticks together. Bake, uncovered, at 350° for 40 minutes., In a small saucepan, bring preserves and remaining water to a boil. Pour over hens. Bake 25-35 minutes longer or until a thermometer reads 180° for hens and 165° for stuffing, basting occasionally. Place baking dish of stuffing in the oven for the last 35-40 minutes of hens' baking time.

CORNISH HENS WITH WILD RICE

Steps:

• In a saucepan, combine soup and milk. Cook over medium heat until smooth; stir in cheese. , Meanwhile, in a skillet, fry bacon until crisp. Remove bacon; crumble and set aside. In drippings, saute onion and green pepper until tender. Add to soup mixture along with wild rice; mix well. Pour into a greased 15x10x1-in. baking pan; top with bacon. Combine flour, salt, paprika and pepper in a heavy plastic bag; place one or two hens at a time in bag and shake to coat well. , In another skillet, Brown hens in oil on all sides. Arrange on top of rice mixture. Bake, uncovered, at 350° for 45 minutes or until meat is tender. Sprinkle with parsley.