Smoky Paprika Seafood Rice Recipes

SMOKY PAPRIKA SEAFOOD RICE

Steps:

• Heat the stock in a large saucepan. Add the saffron to infuse, if you like. Take off the heat and set aside. In a large deep-sided frying pan or paella pan, heat 1 tbsp of the oil. Smash the whole garlic clove and add to the oil. Throw in the prawns and cook for 2 mins until just turning pink but not cooked through. Push to one side of the pan and add the squid to the garlicky oil for 1 min or so, again just to colour. Remove the seafood to a plate.
• Add the remaining oil to the pan, and cook the onion and celery slowly for 15 mins until very soft and beginning to caramelise. Add the finely chopped garlic, the fennel seeds, tomato purée and paprika, and cook for 5 mins more. Meanwhile, bring the stock to a simmer. Add the rice to the pan with the onion mixture, give everything a good stir, then add the sherry and 1 litre of the hot stock. Bring to the boil and simmer gently for 15 mins, shaking the pan from time to time.
• When the rice is almost cooked but still has a little bite, dot over the prawns, squid and the mussels. Add the cooking juices and the rest of the stock. Cover and cook for 5 mins until the seafood is cooked through, the mussels have opened and the rice is just tender. (You may have to add a splash more water if the rice looks dry.) Discard any mussels that haven't opened. Sprinkle over some chopped parsley and serve with lemon wedges to squeeze over.

CREAMY PAPRIKA SAUCE FOR SEAFOOD

Steps:

• In large skillet melt oil and butter.
• Add next 5 ingredients.
• Add flour and boullion.
• Cook 2.
• min.
• Stir in wine and bring to a boil.
• Reduce by 1/2.
• Add cream and paprika, and the 1 T.
• butter.

PAPRIKA RICE

Steps:

• In a kettle bring the water to a boil, sprinkle in the rice and salt to taste, stirring until the water returns to a boil, and boil the rice for 10 minutes. Drain the rice in a large colander and rinse it. Set the colander over a large saucepan of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry. The rice may be made 2 days in advance and kept chilled in an airtight container. Reheat the rice in the colander set over a saucepan of boiling water. Transfer the rice to a large bowl, sprinkle it with the paprika, and toss the mixture to coat the rice thoroughly.

SMOKY PAPRIKA CHICKEN OVER RICE

Steps:

• Bring 2 cups of lightly salted water to a boil.
• Add the rice, reduce the heat to low, and cook 17 minutes or until tender.
• Cut the chicken into bite-size pieces and set aside.
• Heat the oil in a large, deep over medium-high heat.
• Peel and thinly slice the onion into rings, adding them to the skillet as you slice.
• Add chicken, salt and pepper.
• Cook, stirring often, for 4 to 5 minutes, until the chicken is cooked through.
• Remove the chicken and most of the onions to a platter and set aside.
• Add the garlic, tomato paste, paprika and 1 cup water to the skillet; stir well until blended.
• Raise the heat to high, and bring tomato mixture to a boil, then reduce heat to low.
• Stir in the sour cream (do not use low-fat or fat-free versions, or they may curdle.), then add the chicken and onions back to the skillet and cook about 3 more minutes.
• Serve over hot rice.