A very traditional paella, garnished with chorizo, chicken, peas, squid, mussels, and shrimp. Chorizo is a sausage spiced with garlic and chili powder; remove casing before cooking. A paella pan is recommended.
Provided by Christine
Number Of Ingredients 20
- Heat olive oil in paella pan over medium heat. Add onion, garlic and pepper; cook and stir for a few minutes. Add chorizo sausage, diced chicken, and rice; cook for 2 to 3 minutes. Stir in 3 1/2 cups stock, wine, thyme leaves, and saffron. Season with salt and pepper. Bring to the boil, and simmer for 15 minutes; stir occasionally.
- Taste the rice, and check to see if it is cooked. If the rice is uncooked, stir in 1/2 cup more stock. Continue cooking, stirring occasionally. Stir in additional stock if necessary: use up to 2 cups additional stock, 5 cups total. Cook until rice is done.
- Stir in squid, tomatoes, and peas. Cook for 2 minutes. Arrange prawns and mussels on top. Cover with foil, and leave for 3 to 5 minutes.
- Remove the foil, and scatter parsley over the food. Serve in paella pan, garnished with lemon wedges.
Whip up this easy version of the traditional Spanish seafood dish straight from the storecupboard. Add extras such as chorizo and peas if you like
Provided by Jane Hornby
Categories Dinner, Main course
Number Of Ingredients 10
- 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 (RISOTTO)
- Sautee garlic in olive oil until tender. Add Arborio rice and stir to coat. Crumble in saffron threads and add wine. When wine is absorbed, add one cup of stock and sausage. When stock is absorbed, add clams and fish to rice mixture and add one cup stock. Continue to add stock one cup at a time as liquid is absorbed. When you have about 2 cups of reserve liquid left, add shrimp and muscles to rice mixture and then add another cup of stock. If necessary, add final cup of stock. When rice and shrimp are cooked, and clams and muscles are open, recipe is done.
SHELLFISH PAELLA RISOTTO
- Heat 1 tablespoon olive oil in heavy large saucepan over medium heat. Add chopped onion and cook until almost tender, stirring occasionally, about 5 minutes. Add sausage meat. Cook until sausage is no longer pink, breaking up with fork, about 5 minutes. Add clams and mussels. Increase heat to medium-high, cover and cook until shells open, about 5 minutes. Transfer clams and mussels to medium bowl, discarding any that do not open. Cover shellfish and keep warm.
- Meanwhile, combine clam juice and saffron threads in small saucepan; bring mixture to simmer. Reduce heat to low; keep warm.
- Add arborio rice to same saucepan that clams and mussels were cooked in and stir 2 minutes over medium heat. Add dry white wine and cook until wine is evaporated, stirring constantly, about 3 minutes. Add warm clam juice mixture and simmer until rice is just tender and liquid is creamy, stirring frequently, about 20 minutes.
- Mix shrimp, peas and chopped tomatoes into risotto and cook until shrimp are just cooked through, stirring frequently, about 3 minutes. Season risotto to taste with salt and pepper. Top risotto with clams and mussels and serve immediately.
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2020-07-22 · When the lobster is cool enough to handle, remove the shell and cut into large chunks. In a large deep pan or cast iron skillet, heat 3 tbsp olive oil. Turn the …
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2011-03-05 · Divide your risotto between 4 plates and top each with 5 shrimps, 4 clams, 3 mussels and 2 pieces of the crab meat. Drizzle the entire plate with a spoon full of the tomato and wine sauce from the shrimp and crab. Serve the seafood risotto …
- Start making the homemade seafood stock by combining all the stock ingredients in a large pot. Bring to a gentle simmer on low flame and cook for 1 hour. Remove the stock from the flame and strain through a fine mesh strainer. Stir in the saffron and allow to steep.
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2021-04-06 · Unlike risotto, paella doesn’t need stirring while it’s cooking. You’re looking for individual grains of rice, not a creamy conglomerate. This means that as the pan (called, confusingly, a paella) dries out, the lowest layer of rice will go black and crunchy. If a waiter serves you blackened rice when you order paella…
- In a large saucepan over high heat, bring the white wine and seafood stock to a simmer. Add a pinch of saffron threads and keep warm.
- Meanwhile, put a large (16-inch) paella pan (see notes) over medium-high heat and add the olive oil. When hot, add the onion to the pan and saute until translucent, stirring often.
- Add the garlic and cook until aromatic (about 1-2 minutes). Before it starts to brown, add the tomato and stir, adding in the paprika and a pinch of salt. Continue to stir and saute until the tomatoes are reduced and the oil is sizzling.
- Gently add the squid to the pan and stir to coat in the tomato mixture. Saute for about a minute, to give some color to the squid.
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In a paella pan or very large frying pan, spray a little low calorie and cook the chicken until it starts to brown. Step 2 Add the onion and garlic to the pan and continue to cook until …
- In a paella pan or very large frying pan, spray a little low calorie and cook the chicken until it starts to brown.
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2018-02-24 · This Authentic Spanish Seafood Paella Recipe is loaded with spanish flavors, and believe it or not, it is very easy to make. I ... I have tried to make it in the past, but it turned out more like a risotto than a paella. I now understand the importance of using a large paella …
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2014-06-21 · Add the thyme, saffron, paprika and chicken stock paste to hot water and set aside. Place onion and garlic into TM . Chop for 5 seconds, speed 7.
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Method. Gently fry the chorizo to release the oil, then turn up the heat to medium and cook the meat until browned. Remove with a slotted spoon and set aside. Add the onion and red pepper to the same pan and fry gently in the oil from the chorizo for 15 minutes until softened. Add the paella …
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2016-02-25 · Seafood Risotto Paella Style Use both frozen prawns and squid to make this really delicious rice dish. Prawns with heads (frozen), Squid (frozen), Onion (medium), Garlic, Carrot, Celery, Risotto rice, Chicken stock cube, Hot water, …
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2016-04-25 · Seafood Risotto Paella Style; Seafood Risotto Paella Style. Recipe ID :1798 Posted on 25 APR 2016. PRINT ADD to FAVORITE Email me this recipe. Serves 2 . Prep 10 min Cook 20 min views 4,963. printed 30. saved 0. Use both frozen prawns and squid to make this really delicious rice dish. Share. Tweet. Recipe By . HOME. KitchenCIB. I’ve got 205 recipes…
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1) In a very large Skillet or an 18” Paella pan, add 2 Tbsp of the oil and preheat it over medium high heat. 2) Add the chicken, season with salt and pepper and allow it to brown on all sides. Since the pan you’re using is pretty large, make sure you place the chicken …
- In a very large Skillet or an 18” Paella pan, add 2 Tbsp of the oil and preheat it over medium high heat.
- Add the chicken, season with salt and pepper and allow it to brown on all sides. Since the pan you’re using is pretty large, make sure you place the chicken in the center of the skillet where it’s the hottest.
- Move the chicken to one side, add the remaining oil and add the onion, chorizo and garlic, let those cook until the chorizo releases its flavor and onions develop some color.
- Add the rice and paprika and cook the rice for about a minute making sure to stir the whole time so it can soak up some of the flavor from the onion mixture.
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2012-06-21 · Bring the broth to a simmer over medium-hight heat and add the saffron. Cover and keep warm. To pre-cook the seafood: add to the simmering stock and cook for about 3 minutes or until the meat is just cooked-through. This may take less or longer than three minutes depending on the size of the seafood you use.
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2019-08-09 · The package says cooks in 20 minutes, but I found it’s more like 30 minutes. [You can also substitue white rice or even arborio rice). The arborio will give you more of a risotto texture verses the paella texture. For this recipe, I also had to cook the rice longer due to the process of creating a risotto and paella texture in one dish.
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This recipe comes from my dual love for creamy risotto and the tomato, wine and saffron notes of paella with chorizo and seafood.(Paella traditionally calls
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2 days ago · Food52 - Author Notes This recipe comes from my dual love for creamy risotto and the tomato, wine and saffron notes of paella with chorizo and seafood.(Paella traditionally calls for an entirely different rice than risotto. If you serve this to a Spaniard, call it Risotto; otherwise, they might be …
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