Sarasotas Spanish Paella Recipes

AUTHENTIC SPANISH SEAFOOD PAELLA

Steps:

• Rouchly chop 3 cloves of garlic, finely dice 1/2 onion, finely chop 1/2 red bell pepper and cut 1 cleaned tube of squid into small squares
• Heat a paella pan with a medium-high heat and add in 1/3 cup extra virgin olive oil, after 1 minute season the olive oil with sea salt and add in the cut squid, mix with the olive oil and cook for 1 1/2 to 2 minutes, then remove from the pan and set aside, then add in the diced onion & chopped garlic into the pan, mix with the olive oil, after 1 minute add in the chopped bell pepper and continue to mix so everything evenly sautees
• After 3 minutes, add in 1/2 cup tomato sauce and season everything with 1/2 tsp sweet smoked paprika, sea salt & black pepper, mix together, after 2 minutes and the tomato sauce has thickened, add the squid back into the pan, mix together and then add in 2 1/2 cups fish broth
• Once the broth comes to a boil add in 1 cup round rice, give it one final mix so everything is evenly distributed, after 5 to 6 minutes add in the shrimp and the cleaned mussels, after another 5 minutes, lower the fire to a low-medium heat and simmer until all the broth has been absorbed by the rice, then hit back to a medium-high heat to achieve the socarrat, just go between 1 to 2 minutes, then remove the pan from the heat and cover
• After 5 minutes uncover the pan, and garnish the paella with lemon wedges and finely chopped parsley, enjoy!

TRADITIONAL SPANISH PAELLA RECIPE

Steps:

• Clean and peel the prawns. Use the shells and head to make broth. Reserve it. Also, clean the squid and chop them in a round shape.
• After that clean the seashells with plenty of water to clean them from any sand residue.
• In a paella pan, or very large and deep frying pan, sauté the onion, garlic, pepper, and tomato minced in small squares in olive oil. Add a little pepper and salt.
• Put the squid and then the seashells. Let them cook for a few minutes. You will see that a broth starts to form, this is fine.
• Add the 2 cups of rice and stir to mix everything. Then add 4 cups of the shrimp broth that you made earlier. If you don't have enough, complete with water.
• Stir well. Add a teaspoon of yellow saffron powder and boil for about 3 minutes.
• Then add the fresh peas, the prawns, and the parsley, (previously chopped). Check the salt and pepper and add more if necessary.
• Cook until the liquid is almost completely gone. At this time you can put some prawns with their shells. Lower the heat and cover.
• After that, cook for 15 minutes and taste the rice grain. If it's ready, remove it from the heat and serve your seafood paella warm.

SPANISH-STYLE PAELLA

Steps:

• In a large saucepan or skillet over medium-high heat, cook sausage and chicken in oil for 5 minutes or until sausage is lightly browned and chicken is no longer pink, stirring frequently. Add garlic; cook 1 minute longer. Drain if necessary. , Stir in rice and onion. Cook until onion is tender and rice is lightly browned, stirring frequently. Add the broth, tomatoes, paprika, cayenne, salt and saffron. Bring to a boil. Reduce heat to low; cover and cook for 10 minutes. , Stir in the shrimp, peppers and peas. Cover and cook 10 minutes longer or until rice is tender, shrimp turn pink and liquid is absorbed. Top with fresh parsley and lemon wedges, if desired.

SPANISH PAELLA FOR A CROWD

Steps:

• Combine parsley; 1/4 cup lemon juice, 1 tbsp olive oil and garlid to make herb blend. Set aside.
• Prepare broth - mix together water saffron and chicken broth in saucepan.
• Heat 1/2 tbsp oil in large skillet over medium heat.
• Saute chicken and remove.
• Saute sausage and prosciutto and remove.
• Saute shrimp and remove.
• Reduce heat to medium low.
• Add onions and peppers and saute for 10 min or until soft.
• Add tomatoes, paprika and garlic and cook for 5 min.
• Add rice, cook for 1 min.
• Add meat (not seafood), rice, herb blend, and broth.
• Simmer on low for 10 minutes
• Add mussels - cook 5 min.
• Add shrimp and peas- cook 5 min.
• Sprinkel 1/4 cup lemon juice on top.
• Remove pan from heat, cover with a towel (or similar) and let sit for 10 minutes.

THE SPANISH TABLE PAELLA

Steps:

• Heat stock in a separate stock pot. Crush saffron and add it to the stock or a little bit of white wine. Heat paella pan over medium heat, add olive oil and fry chicken until it begins to brown. Next add garlic and onions and saute until translucent. Add chorizo and cook until heated. Add the rice, stirring until well coated with oil. Add the paprika and grated tomato. Stir while cooking for a few minutes.
• Add saffron flavored wine and hot stock. Bring to a boil while scraping the bottom of the pan. Now the rice should be level and you will not need to stir from this point on. Adjust heat to maintain a nice simmer. When the rice has absorbed a good amount of liquid but still has a soupy appearance add the mussels or clams. Once the rice is cooked add the shrimp or prawns tucking them down into the rice, then the piquillo peppers, artichoke hearts, green beans, beans and peas. During this time the rice should be carmelizing on the bottom of the pan or creating what is called the socarrat. It will make a faint crackling sound and smell toasty sweet but not burnt. Set aside to "rest" for 5-10 minutes. Sprinkle with chopped parsley, garnish with lemon wedges and serve.
• OVEN: You can also use an oven if you find that your pan is too large to cook on the stove top, even with occasionally moving the pan around on the burner(s). Begin your recipe on the stove top but after adding the liquid carefully move your paella pan into the oven (350-400 degrees). Once rice is done return it to the stove top to create the caramelized layer of rice on the bottom of the pan.

SPANISH PAELLA

Steps:

• Heat half the olive oil in a paella dish or heavy-based saucepan. Add the chorizo and pancetta and fry until pancetta is crisp. And brown chicken and remove.
• you can also make SOFRITO instead of step 3 and continue(Sofrito is a Spanish tomato and onion sauce which is used as a flavor base for a variety of dishes, including paella. To make the sofrito, heat 2 tablespoons of extra virgin olive oil in the paella pan over a medium heat and cook the chopped red onion, 2 tablespoons of parsley and 3 of the chopped garlic cloves for 8 minutes, stirring occasionally. Add some pureed tomatoes and 2 teaspoons of paprika (preferably Spanish smoked paprika) and cook until all the liquid from the tomatoes has evaporated and the sofrito has the consistency of jam. Transfer the sofrito to a small bowl and wipe clean the paella pan.
• Add the garlic, onion and pepper and heat until softened. Add the thyme, chili flakes and calasparra rice, and stir until all the grains of rice are nicely coated and glossy.
• Now add the paprika and dry white wine and when it is bubbling, pour in the hot chicken stock (while stock is heating add saffron), add the chicken thighs and cook for 5-10 minutes.
• Now place the clams into the dish with the joint facing down so that the edges open outwards. Sprinkle in the peas and chopped tomatoes and continue to cook gently for another 10 minutes.
• Meanwhile, heat the remaining oil with the garlic cloves in a separate pan and add the prawns. Fry quickly for a minute or two then add them to the paella.
• Now do the same with the squid and add them to the paella too and add Safrito if you chose the to do that step.
• Scatter the chopped parsley over the paella and serve immediately.

SPANISH SEAFOOD PAELLA RECIPE

Steps:

• Heat olive oil in large saute pan or paella pan. Chop onion and garlic and add to the pan. Saute until the onion is translucent. Slice chorizo and add to pan. Fry until golden.
• If you have 11 ounces of small squid, add them whole; otherwise, cut the larger squid into rings and chop tentacles. Add squid to pan and saute for 2 minutes on high heat.
• Seed and slice the bell pepper. Seed and dice the tomatoes. Add both to the dish and simmer gently for 5 minutes. Add broth and wine. Stir well and bring to a boil.
• Add rice and saffron. Season to taste with salt and pepper. Spread the rice and other ingredients in an even layer across the pan. Bring liquid back to a boil, then lower the heat and simmer for 10 minutes.
• Add peas, prawns, mussels and clams, stirring gently to incorporate. Cook for another 20 minutes until rice is tender and the shellfish has opened. Discard unopened shells and add more broth if the dish seems dry.
• If you're looking for a restaurant that serves this dish please go to https://appetti.com.

ULTIMATE SPANISH PAELLA

Steps:

• In a paella pan or a large skillet, heat 1 tablespoon oil over medium heat; add chicken and sausage.
• Cook, stirring until browned, about 20 minutes.
• Transfer chicken and sausage to a paper towel-lined plate; cover with foil to keep warm.
• Drain off fat from paella pan.
• Wipe pan clean.
• In the same skillet, heat remaining oil.
• Add garlic and yellow onion.
• Cook, stirring until tender, about 5 minutes.
• Add rice and turmeric.
• Cook, stirring, for 2 minutes longer.
• Add broth to pan.
• Reduce heat to low; cover and simmer until rice is tender, about 30 minutes.
• Return chicken and sausage to pan.
• Add bell pepper, green onions, cilantro, jalapeno pepper and red pepper flakes.
• Cook, uncovered, stirring frequently, for 15 minutes.
• Add shrimp and peas; cook until shrimp are opague, about 5 minutes longer.

SARASOTA'S SPANISH PAELLA

Steps:

• Broth -- add the 3 3/4 cups of chicken broth, saffron and the bay leaf and bring to a medium heat. And simmer. You will bring it up to a boil right before you add it to the rice.
• Meat and Vegetable Base -- Now in your largest pan, add the olive oil and bring to medium heat. Dry off the chicken and then pan sear the chicken until golden brown, It will only take a few minutes. Remove to a plate and cover.
• Then add the chorizo, pork and ham. Cook until cooked through about 5-7 minutes. Then right on top of those meats, add the garlic, onion, scallion and cook another 3-4 minutes until the onion begins to soften.
• Now on top on the vegetable mixture, add the large shrimp and saute just 2-3 minutes until the shrimp just start to turn pink. Then pick out the shrimp and set to the side with the chicken.
• Rice -- First off, bring the chicken broth up to a boil for just a minute or two before you add it to the rice and don't forget to remove the bay leaf Now add the rice to the pan and stir to coat it well with the oil vegetables, chorizzo, ham and pork. Sprinkle in the parsley, and add the chicken broth, wine, lemon juice, and peas, salt and pepper to taste. Bring to a boil and then reduce to medium / medium high heat and cook, uncovered stirring occasionally about 10-15 minutes. There will still be some liquid in the pan if not, just add a little bit more chicken stock, you don't want to burn on the bottom.
• Chicken and Shrimp -- Return the chicken and shrimp to the rice and bury them in the rice.
• Seafood -- Add the clams, mussels and the cod to the rice again pushing them slightly in the rice to soak up all the flavors. I like to push them in so when they open they open facing out (it just looks prettier). Check your broth level again. You don't want it soupy, but you want some moisture.
• Finishing -- Two versions. Some prefer to bake it at 325, to finish cooking the seafood. I prefer to just cover mine on the stove just until the seafood is done. About 10-15 minutes. I like the stove top method for ease but you can use whichever methods works good for you. I remove it from the heat and just let it rest a couple of minutes before you serve it. Garnish with lemon wedges, I squeeze a couple over the top and some chopped parsley.
• Serve with a nice side salad, with spanish flavors of olives, tomatoes, red onion, maybe some artichoke hearts and a lemon vinaigrette and you have an amazing dinner. I know there are lots of steps, but it is completely worth every minute. Just take the time to prepare everything ahead of time and then it is just a matter of putting it all together.