Paellamarinara Recipes

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.

THE ULTIMATE PAELLA

Steps:

• Combine the paprika and oregano in a small bowl. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.
• Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.
• In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.
• Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

PERFECT PAELLA

Steps:

• In a very wide pan or paella pan, preheated over medium high heat, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, crushed garlic, red pepper flakes, add rice and saute 2 or 3 minutes. Add saffron threads, bay leaf, broth, and thyme and bring liquids to a boil over high heat. Cover the pan with lid or foil and reduce heat to simmer.
• In a separate nonstick skillet, over medium high heat brown chicken on both sides in 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Season chicken with salt and pepper. Add peppers and onions to the pan and cook 3 minutes longer. Add chorizo to the pan and cook 2 minutes more. Remove pan from heat.
• After about 13 minutes, add shellfish to the rice pan, nesting them in cooking rice. Pour in peas, scatter lemon zest over the rice and seafood, then cover the pan again. After 5 minutes, remove cover or foil from the paella and discard any unopened mussel shells. Stir rice and seafood mixture and lift out bay and thyme stems, now bare of their leaves. Arrange cooked chicken and peppers, onions and chorizo around the pan. Top with parsley and scallions. Serve with wedges of lemon and warm bread.

EASY PAELLA

Steps:

• Heat the olive oil in a large frying pan or wok. Add the onion and soften for 5 mins.
• Add the smoked paprika, thyme and paella rice, stir for 1 min, then splash in the sherry, if using. Once evaporated, stir in the chopped tomatoes and chicken stock.
• Season and cook, uncovered, for about 15 mins, stirring now and again until the rice is almost tender and still surrounded with some liquid.
• Stir in the seafood mix and cover with a lid. Simmer for 5 mins, or until the seafood is cooked through and the rice is tender. Squeeze over the lemon juice, scatter over the parsley and serve with the lemon wedges.

SEAFOOD PAELLA

Steps:

• Fry the onion in the oil in a 16-inch paella pan until soft, stirring often. Stir in the garlic, and before it begins to color, add the tomatoes. Add the sugar, salt to taste, pimentón (or paprika), and saffron, stir well, and cook until the tomatoes are reduced to a jammy sauce and the oil is sizzling. Add the squid and cook, stirring, for a minute or so. Add the rice and stir well until all the grains are coated. (You can prepare the dish to this point up to an hour in advance.)
• Bring the stock and wine to a boil in a saucepan. Pour over the rice, bring to a boil, and add salt to taste (even if the broth tastes a bit salty, it will not be salty when it is absorbed by the rice). Stir well and spread the rice out evenly in the pan (do not stir again). Cook the rice over low heat for 18 to 20 minutes, moving the pan around and rotating it so that the rice cooks evenly. Lay the shrimp on top after 10 minutes and turn them when they have become pink on the first side. Add a little more hot stock toward the end if the rice seems too dry and you hear crackly frying noises before it is done. When the rice is done, turn off the heat and cover the pan with a large piece of foil.
• Steam the mussels with a finger of water in a pan with a tight-fitting lid. As soon as they open, they are cooked. Throw away any that have not opened.
• Arrange the mussels on top of the paella.

BEST PAELLA

Steps:

• In a large skillet, cook turkey and chorizo in oil in batches until browned. Remove with a slotted spoon and keep warm. , In the same skillet, saute onions and red pepper until tender. Add garlic and cayenne; cook 1 minute longer. Stir in tomato puree and wine. Bring to a boil; cook and stir for 2 minutes or until thickened. , Transfer to a stock pot. Stir in the water, rice, broth, salt, thyme, saffron, bay leaf, turkey and chorizo. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender. , Add shrimp; cook for 2-3 minutes or until shrimp turn pink. Remove from the heat; discard bay leaf. Stir in olives and parsley.

EASY PAELLA

Steps:

• Preheat the oven to 500 degrees, or as near as you can. Warm the stock in a saucepan with the saffron. Place a 10- or 12-inch skillet over medium-high heat and add the oil. One minute later, add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
• Add the rice, and cook, stirring occasionally, until glossy -- just a minute or two. Season liberally with salt and pepper, and add the warmed stock, taking care to avoid the rising steam. Stir in the shrimp, and transfer the pan to the oven.
• Bake about 25 minutes, until all the liquid is absorbed and the rice is dry on top. Garnish, and serve immediately.

PAELLA MARINARA

Steps:

• In a pan put the half olive oil and the add the onion and garlic.
• Stir for 3 minutes and then add the peppers and the tomato paste.
• Stir for 2-3 minutes more.
• Add the squids, the rice, the saffron , salt and pepper.
• After 2-3 minutes add the warm water.
• Add the rest of the olive oil.
• When the water is absorbed add the shrimps and the mussels.
• Continue cooking stirring occasionally for 10 minutes more.
• Serve and enjoy!

PAELLA

Steps:

• In a saucepan, combine the broth, rice, onion, half of the garlic, salt, turmeric, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender. , Meanwhile, in a large skillet, saute the green pepper, onions, parsley, thyme, hot pepper sauce and remaining garlic in oil for 2 minutes. Add mushrooms. Cook until green pepper is crisp-tender. Add tomato and peas; heat through. , Discard bay leaf; add rice mixture to vegetable mixture and keep warm. In a nonstick skillet, cook and stir shrimp in lemon juice for 2 minutes. Add chicken; cook until chicken is no longer pink and shrimp has turned pink, about 3-5 minutes. Add to rice mixture; toss.