SPANISH PAELLA
You can make a delicious, authentic Paella--the most popular dish of Spain--in your own kitchen with simple ingredients like rice, saffron, vegetables, chicken, and seafood.
Provided by Lauren Allen
Categories Main Course
Time 1h
Number Of Ingredients 19
Steps:
- *Please note, this is my version of Paella Mixta I learned to make while living in Madrid, Spain. I've simplified the recipe as best I could for anyone to be able to make without a special pan or equipment. There are MANY variations to Paella so please be respectful that my authentic recipe may be different from yours!
- Add olive oil to a skillet over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed.
- Add chicken pieces, 2 tablespoons chopped parsley and rice to the pot. Cook for 1 minute.
- Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!).
- Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking. (We don't ever stir the rice, so that a crispy crust forms at the bottom, called a socarrat).
- Cook for about 15-18 minutes (uncovered), then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking).
- Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.
- Garnish with fresh parsley and lemon slices. Serve.
Nutrition Facts : Calories 535 kcal, Carbohydrate 59 g, Protein 37 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 260 mg, Sodium 1159 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
SPANISH-STYLE PAELLA
If you enjoy cooking ethnic foods, this Spanish paella recipe will be a favorite. It's brimming with generous chunks of sausage, shrimp and veggies.-Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 237 calories, Fat 7g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 543mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.
AUTHENTIC SPANISH PAELLA
This is one of my all time favorite dishes. I've been experimenting for a year now and I think I've finally got it perfect. This recipe is for an 18" pallera cooked on an open flame (a weber grill works perfectly). For a smaller pan and stovetop cooking half the recipe. Note: Some purists say an 'authentic' paella doesn't mix meat and seafood. I see it as a matter of taste, and most of the paella I've had from various regions throughout Spain has been mixed. I leave the arguments to the old men in Valencia.
Provided by parisucks
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- It's best to have all of your ingredients prepared before you start cooking.
- Prepare the rabbit by separating the legs, cutting remaining meat into small slices and lightly salting. (In my area rabbit is seasonal. During the summer and fall I substitute with chicken legs).
- I peel my shrimp, leaving only the tail and then salt them. In Spain they tend to leave the shrimp unshelled.
- I always try to make my chicken stock from scratch (time permitting), adding a bit of rosemary, a tiny pinch of saffron and a bit of thyme. If you're going to use bouillon, I'd recommend at least heating it up with these herbs and then straining before you start.
- Keep your stock hot but not boiling as you cook.
- Coat the bottom of your pallera/pan with olive oil.
- Brown your chorizo over high heat for 1-2 minutes. Do not fully cook, just get the outside well browned. Set aside. This should add a nice red color and a hell of a flavor to your oil.
- Brown the Rabbit for 2-3 minutes. It should not be fully cooked. Set aside.
- Brown garlic, onion and bell pepper until they're softened, adding plum tomatoes shortly before the mixture is finished.
- Push the vegetables to one side of the pan and on the other add the half can of tomato paste. Caramelize it, flipping it and spreading it until it begins to loosen (1-2 min over hight heat).
- Mix all of the vegetables and meats together with the caramelized tomato paste also adding the paprika, parsley and thyme.
- Add rice, mixing together and stirring as the rice browns (1-1 1/2) minutes. As the rice browns mix in the saffron. Make sure to break it between your fingers and stir it in to release all those tasty oils.
- When the rice is slightly translucent add enough chicken stock to cover the whole mixture. If it's been kept warm, it will begin to boil almost immediately. Lower to a medium heat but keep it at a steady boil.
- This is where paella is made and broken. I stir a few times in the first 5-10 minutes, adding broth as necessary to keep the rice fully covered. After this you must let the paella SIT! Let it cook another 10-20 minutes (I find that this step takes longer on a stovetop), adding broth bit by bit to keep the rice submerged until the rice on the top is al dente. Don't worry about rice burning to the bottom, this part (which actually has a name which escapes me at the moment, it's something like socarrat) is a tasty delicacy.
- Once you've stirred the paella for the last time and are letting cook, when you have about 8 minutes left to cook lay shrimp on top, turning over after 2-4 minutes to cook other side.
- When the rice on top is still quite al dente, take paella off of heat and cover. You must let it sit for 15-20 minutes. I've taken the lid off prematurely and ended up with a crunchy mess. Patience is the key.
- Once you're sure it's ready uncover, garnish with lemon wedges and enjoy!
Nutrition Facts : Calories 913, Fat 28.7, SaturatedFat 9.6, Cholesterol 149.9, Sodium 1183.3, Carbohydrate 101.2, Fiber 4.7, Sugar 10.2, Protein 58.6
OUR FAVORITE SPANISH PAELLA RECIPE
Use Our Favorite Spanish Paella Recipe for your next entrée. This Spanish paella Recipe is a favorite for two reasons: It's easy and straight-up delicious!
Provided by My Food and Family
Categories Shellfish
Time 1h15m
Yield 12 servings, 1 cup each
Number Of Ingredients 14
Steps:
- Heat oven to 325ºF.
- Bring broth and saffron just to simmer in small saucepan on medium heat.
- Meanwhile, cook and stir chorizo and bacon in large ovenproof skillet on medium heat 4 to 5 min. or until done. Remove meat from skillet with slotted spoon; drain on paper towels.
- Add tomatoes, peppers, onions, garlic and dressing to drippings in skillet; cook and stir 5 min. Stir in broth mixture; bring to simmer. Add rice, shrimp, tilapia and meat; stir. Top with mussels, nestling them in rice mixture; cover.
- Bake 25 to 30 min. or until liquid is absorbed and mussels open up. Discard any unopened mussels shells. Top paella with peas.
Nutrition Facts : Calories 310, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 105 mg, Sodium 740 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 27 g
SPANISH-PAELLA MADRID
Another version of this Spanish classic Dish! I found this recipe on the Internet. I wanted to post it in time for ZWT5.
Provided by daisygrl64
Categories One Dish Meal
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- For fresh clams, cover clams in shells with salted water, using 3 tablespoons salt to 8 cups cold water. Let stand 15 minutes and rinse.
- Repeat soaking and rinsing twice. Set aside.
- For fresh shrimp, remove shells from shrimps.
- Split each shrimp down the back with a small knife and pull out the black or white vein.
- Rinse shrimp and dry on a paper towel. Set aside.
- In a paella pan or a very wide skillet, cook sausage 10 minutes or until done. Drain; let cool and slice. Set aside.
- Heat oil in the skillet and brown chicken 15 minutes, turning occasionally. Remove chicken and set aside.
- In a saucepan, heat chicken broth to a boil.
- Meanwhile, brown onion, red pepper and garlic in oil remaining in the skillet.
- Place oven rack on the very bottom, and preheat the oven to 400 degrees.
- Add rice, boiling broth, oregano and saffron to the skillet. Bring to a boil over high heat and then remove.
- Arrange chicken, sausage, shrimp and clams on top of the rice.
- Scatter peas over all. Set the pan in the oven, and bake uncovered for 25 to 30 minutes or until liquid has been ab-sorbed by rice.
- NEVER stir paella after it goes into the oven.
- Remove paella from the oven and cover with a kitchen towel.
- Let rest 5 minutes. Serve at the table directly from the pan.
Nutrition Facts : Calories 1085.8, Fat 50.7, SaturatedFat 16.2, Cholesterol 215.8, Sodium 1623.9, Carbohydrate 86, Fiber 4.7, Sugar 4.1, Protein 65.3
More about "spanish paella madrid recipes"
TRADITIONAL SPANISH PAELLA RECIPE | MYRECIPES
From myrecipes.com
5/5 (20)Calories 521 per serving
- To prepare paella, combine water, saffron, and broth in a large saucepan. Bring to a simmer (do not boil). Keep warm over low heat. Peel and devein shrimp, leaving tails intact; set aside.
- Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add chicken; saute 2 minutes on each side. Remove from pan. Add sausage and prosciutto; saute 2 minutes. Remove from pan. Add shrimp, and saute 2 minutes. Remove from pan. Reduce heat to medium-low. Add onion and bell pepper; saute 15 minutes, stirring occasionally. Add tomatoes, paprika, and 3 garlic cloves; cook 5 minutes. Add rice; cook 1 minute, stirring constantly. Stir in herb blend, broth mixture, chicken, sausage mixture, and peas. Bring to a low boil; cook 10 minutes, stirring frequently. Add mussels to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Arrange shrimp, heads down, in rice mixture, and cook 5 minutes or until shrimp are done. Sprinkle with 1/4 cup lemon juice. Remove from heat; cover with a towel, and let stand 10 minutes. Serve with lemon wedges, if desired.
SPANISH PAELLA | RECIPETIN EATS
From recipetineats.com
AUTHENTIC PAELLA VALENCIANA RECIPE - SUSPANISH BLOG
From suspanish.com
AUTHENTIC SPANISH SEAFOOD PAELLA RECIPE - SPAIN ON A …
From spainonafork.com
MADRID RECIPES: A CULINARY DELIGHT FROM THE CAPITAL OF …
From spain-recipes.com
SPANISH PAELLA RECIPE (PAELLA VALENCIANA) - SPANISH SABORES
From spanishsabores.com
THE SPANISH KITCHEN: PAELLA - CITYLIFE MADRID
From citylifemadrid.com
SPANISH PAELLA RECIPE | THE SPANISH CUISINE
From thespanishcuisine.com
ORIGINAL PAELLA SPAIN RECIPE TOP 3*** | THOMAS SIXT …
From thomassixt.de
SPANISH PAELLA RECIPE – A COUPLE COOKS
From acouplecooks.com
BEST MADRID PAELLA - NATIVE SPANISH TAPAS
From nativespanishtapas.com
WHERE TO TRY THE MOST AUTHENTIC AND BEST PAELLA IN MADRID
From foodlovertour.com
TRY OUR SPANISH PAELLA – MEAT AND SEAFOOD RECIPE
From butcherblockco.com
TRADITIONAL SPANISH PAELLA RECIPE - VISIT SOUTHERN SPAIN
From visitsouthernspain.com
TRADITIONAL SPANISH PAELLA | FOOD CHANNEL
From foodchannel.com
PAELLA IN MADRID: THE DIFFERENT RECIPES YOU MAY FIND
From whattodoinmadrid.com
10 BEST SPANISH PAELLA WITH SEAFOOD RECIPES | YUMMLY
From yummly.com
RECIPE FOR SPANISH PAELLA - THE INTERNATIONAL KITCHEN
From theinternationalkitchen.com
BEST PAELLA IN MADRID: 6 ESSENTIAL SPOTS – DEVOUR TOURS
From devourtours.com
EASY PAELLA — SIMPLE WAY HOW TO COOK PAELLA WITH SEAFOODS AT …
From youtube.com
SPANISH SEAFOOD PAELLA RECIPE: HOW TO MAKE CLASSIC PAELLA AT …
From bakeitwithlove.com
RECIPES AROUND THE WORLD: SPANISH PAELLA - THE BLONDE ABROAD
From theblondeabroad.com
CLASSIC SPANISH PAELLA RECIPE | FASCINATING SPAIN
From fascinatingspain.com
AUTHENTIC SPANISH VEGETABLE PAELLA RECIPE | SIDECHEF
From sidechef.com
BEST SPANISH TAPAS PAELLA- ENJOY TAPAS MADRID-
From enjoytapasmadrid.com
MADRID AND BARCELONA INSPIRE PAELLA AT HOME
From mycookingmagazine.com
PAELLA RECIPE | HOW TO COOK SPANISH PAELLA | SPANISH FIESTAS
From spanish-fiestas.com
SPANISH PAELLA – INFO DIGITALZ SENSORZ
From infodigitalzsensorz.com
THE EASY, TRADITIONAL PAELLA RECIPES FROM SPAIN
From paellita.com
SPANISH SEAFOOD PAELLA RECIPE - ANDASPAIN WALKING ADVENTURES
From andaspain.com
LEARN HOW TO COOK PAELLA IN MADRID - FOODICLES
From foodicles.com
AUTHENTIC SPANISH PAELLA - SOMMELIERS CHOICE AWARDS
From sommelierschoiceawards.com
SPANISH PAELLA RECIPE - RONDA TODAY
From rondatoday.com
EASY VEGETABLE PAELLA RECIPE – SPANISH VEGETARIAN PAELLA
From spanishsabores.com
COOKING TRADITIONAL SEAFOOD PAELLA IN SPAIN - THE NEXT SOMEWHERE
From thenextsomewhere.com
PAELLA VALENCIANA RECIPE — SPAIN TRAVEL GUIDE
From tourspain.org
PAELLA MARINERA - SEAFOOD PAELLA | BARóN DE LEY | THE SPANISH CHEF
From thespanishchef.com
(VIDEO) REAL PAELLA VALENCIANA RECIPE - SPAIN REVEALED
From spainrevealed.com
PAELLA - CAFE DELITES
From cafedelites.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love