Spanish Paella Recipes

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EASY PAELLA



Easy Paella image

An easy to make paella using chorizo, chicken, and shrimp.

Provided by mls

Categories     World Cuisine Recipes     European     Spanish

Time 1h

Yield 8

Number Of Ingredients 19

2 tablespoons olive oil
1 tablespoon paprika
2 teaspoons dried oregano
salt and black pepper to taste
2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
2 tablespoons olive oil, divided
3 cloves garlic, crushed
1 teaspoon crushed red pepper flakes
2 cups uncooked short-grain white rice
1 pinch saffron threads
1 bay leaf
½ bunch Italian flat leaf parsley, chopped
1 quart chicken stock
2 lemons, zested
2 tablespoons olive oil
1 Spanish onion, chopped
1 red bell pepper, coarsely chopped
1 pound chorizo sausage, casings removed and crumbled
1 pound shrimp, peeled and deveined

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.

Nutrition Facts : Calories 736.2 calories, Carbohydrate 45.7 g, Cholesterol 202.5 mg, Fat 35.1 g, Fiber 2.9 g, Protein 55.7 g, SaturatedFat 10.3 g, Sodium 1204.2 mg, Sugar 1.9 g

AUTHENTIC SPANISH PAELLA



Authentic Spanish Paella image

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

3 cups bomba or calasparra rice (arborio risotto works as a substitute)
8 cups chicken stock
1 large onion, diced
3 garlic cloves, minced
1 large bell pepper, diced
10 -15 flat green beans
4 plum tomatoes, diced
0.5 (4 ounce) can tomato paste
15 large shrimp (feel free to add clams, calamari, prawns or mussels)
2 -3 lbs rabbit
4 links chorizo sausages, frito sliced into 1 inch pieces
1/2 cup fresh parsley
2 -3 tablespoons fresh thyme
1/2 tablespoon paprika
1 pinch saffron
3 lemons, quartered

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

SPANISH-STYLE PAELLA



Spanish-Style Paella image

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

1/2 pound Spanish chorizo links, sliced
1/2 pound boneless skinless chicken breasts, cubed
1 tablespoon olive oil
1 garlic clove, minced
1 cup uncooked short grain rice
1 cup chopped onion
1-1/2 cups chicken broth
1 can (14-1/2 ounces) stewed tomatoes, undrained
1/2 teaspoon paprika
1/4 teaspoon ground cayenne pepper
1/4 teaspoon salt
10 strands saffron, crushed or 1/8 teaspoon ground saffron
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 cup sweet red pepper strips
1/2 cup green pepper strips
1/2 cup frozen peas
Optional: Minced fresh parsley and lemon wedges

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.

SPANISH PAELLA



Spanish Paella image

Recipe video above. The most famous Spanish dish of them all! Paella is meant to be a fun relaxed dish, so don't get hung up about having the exact same seafood I've used - see Notes. And don't be scared of making paella - it is actually very forgiving if you have the right liquid/rice ratios and follow the order in which I cook things!Note on Chorizo - NOT in traditional Spanish Paella recipes however, it's widely used in Spanish restaurants outside of Spain. Australia would faint if I excluded it. So it's in!

Provided by Nagi | RecipeTin Eats

Categories     Dinner

Time 45m

Number Of Ingredients 16

1 - 2 tbsp olive oil
7 oz / 200g chorizo (2 pieces) (, sliced 1/2 cm / 1/5" thick (Note 1))
200g / 6 oz squid (calamari) (, cut into 7mm / 1/4" thick rings (Note 2))
1 onion (, diced (brown, white, yellow))
3 garlic cloves (, minced)
1 red capsicum / bell pepper (, diced)
1 1/2 cups paella rice (("Bomba", "Valencia" or "Calasparra" rice) (Note 3))
2 juicy ripe tomatoes, peeled and diced (OR 3/4 cup canned crushed tomato (Note 4))
300g / 10 oz chicken thigh fillets (, cut into 1.5" / 3.5cm pieces)
3 1/2 cups chicken broth/stock (not low sodium) ( or homemade seafood broth (Note 5))
1 tsp saffron threads ((or 1/4 tsp ground saffron, Note 6))
1 cup frozen peas
12- 16 medium / large prawns (, whole (shell on) (Note 7))
12 large mussels (, cleaned & check freshness (Note 8))
Fresh parsley (, chopped)
2 Lemons (, cut into wedges)

Steps:

  • Chorizo - Heat 1 tbsp oil in a 30cm / 10" paella pan or large skillet over high heat (Note 9). Add chorizo and cook until browned on each side (~ 3 minutes). Remove with a slotted spoon and set aside.
  • Squid - Add squid and cook for 45 seconds on each side, then remove and set aside.
  • Garlic, onion, capsicum - Add remaining oil (if needed). Add garlic and onion, cook for 2 minutes. Add capsicum, cook for 1 minute.
  • Chicken - Add chicken. Cook for 2 minutes until lightly browned but still raw inside.
  • Add Rice - Add rice and mix until the grains are coated in oil.
  • Cooking broth - Add in most of the chorizo (reserve 1/4 for garnish), chicken stock, fresh or crushed tomato and saffron. Stir.
  • Simmer 1 - Bring it to a simmer then adjust heat so it's simmering fairly gently (not super rapidly, will burn rice). Simmer for 10 minutes - no stirring! At this stage, a bit of rice should be poking through to the surface but there should still be plenty of liquid.
  • Add peas, prawns and mussels - Scatter over peas, squidge the prawns and mussels into the rice (partial submerge is fine).
  • Simmer 2 - Cook for 8 minutes (turn prawns halfway if you think it's necessary) or until prawns are opaque, mussels are open, and most of the liquid has been absorbed but still a bit liquidy. Discard any mussels that do not open. Remove from stove.
  • Check rice - Do a taste test to see if the rice is cooked - it should be firm but cooked. If it is too firm for your taste, no stress, just add a splash of hot water (not too much!) and keep cooking.
  • Rest - Scatter over squid and reserved chorizo (residual heat will warm through), cover with lid then rest for 5 minutes (rice will absorb remainig liquid). Paella rice should now be tender but "juicy", not stodgy and thick (if it is, add splash of water to loosen it).
  • Garnish - scatter with parsley and wedges of lemon. Take to table as is, then mix up rice with seafood before serving!

Nutrition Facts : ServingSize 553 g, Calories 692 kcal, Carbohydrate 55.7 g, Protein 56.3 g, Fat 25.6 g, SaturatedFat 7.3 g, Cholesterol 284 mg, Sodium 1247 mg, Fiber 2.3 g, Sugar 4.6 g

SPANISH STYLE PAELLA



Spanish Style Paella image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 11h30m

Yield 8 to 10 servings

Number Of Ingredients 27

1/2 cup olive oil
8 mild Italian sausages, roughly chopped into 1-inch rounds
1 pound dried sausage, roughly chopped
7 chicken breasts, seasoned to taste with paprika, salt and pepper on both sides,
cut into 1 1/2-inch chunks
20 peeled, iced uncooked shrimp seasoned to taste with paprika, salt and pepper
2 carrots, finely minced
1 onion, finely chopped
2 celery stalks, finely minced
10 cloves garlic, minced
6 cups arborrio rice/risotto
3 cups white wine
Ham hock flavored broth, recipe follows
Freshly ground black pepper
Grey Salt
6 ham hocks
2 roughly cut onions
1 1/2 cups olive oil
2 carrots, roughly chopped
2 celery stalks, roughly cut
1 bulb garlic
2 tablespoons paprika
2 tablespoons tomato paste
2 (8-ounce) cans tomato puree
2 (32-ounce) cartons chicken stock
2 bay leaves
4 cups water

Steps:

  • In a large paella pan over medium heat, add olive oil and then fresh sausage. Saute for about 5 to 8 minutes, or until sausage is well browned. Add chicken and dried sausage to pan and saute 5 to 8 minutes, or until chicken starts to brown. Add the shrimp and saute just until the shrimp begin to turn red and curl, about 2 to 3 minutes. Remove all meats from paella pan, using a slotted spoon, and place them on cookie tray to cool.
  • In the now empty paella pan, sweat the carrots, onions, and celery for about 15 minutes. Add garlic and saute with vegetables for another 2 minutes. Add the risotto rice, stir and saute until the grains are a pearly white. Add white wine, and allow to cook down until almost completely gone. Then begin to add broth, about 2 ladles at a time, every 7 to 8 minutes unti1 35 to 40 minutes have passed, or until broth is fully incorporated into rice and vegetables and rice is tender but al dente.
  • Stir meat and seafood back in before serving.
  • 1 pinch saffron
  • Preheat a large sauce pot over medium-high heat. Add ham hocks and olive oil. Allow to caramelize, both sides, for about 10 to 20 minutes. Add carrots, onions and celery, stir in thoroughly. Slice bulb of garlic in half. With wooden spoon, push mixture aside to create room at bottom of pot for caramelizing the garlic. Place each side of the garlic into pot, garlic side down. Leave to caramelize for about 10 minutes. Mix in paprika, tomato paste, tomato puree, chicken stock, bay leaves, and water. Allow to simmer for another 45 minutes.
  • Skim off any fat that has formed and add saffron. Allow to simmer for another 30 minutes. Strain and refrigerate to cool.
  • Yield: 10 to 12 cups

SPANISH PAELLA



Spanish Paella image

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

1/4 cup Extra virgin olive Oil ((Spanish EVOO if you have it))
1 Onion (, diced)
1 bell pepper (, diced (I like to use ½ red and ½ green))
4 cloves Garlic
3 roma tomatoes (, very finely diced (or 8 oz. tomato sauce))
Bay leaf
1 teaspoon paprika (, sweet or smoked)
1 pinch saffron threads*
Salt and pepper
¼ cup white wine
4 boneless , skinless chicken thighs (, cut into pieces*)
¼ cup fresh chopped parsley (chopped, divided)
2 cups Spanish Rice*
5 cups Chicken Broth*
1/2 cup frozen peas
½ lb Jumbo Shrimp or prawns (, about 12 - peeled, tail on)
1/2 lb Mussels ((about 10-12), cleaned properly (beards off))
8 oz calamari rings
Lemons (, for garnish)

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

TRADITIONAL SPANISH SEAFOOD PAELLA RECIPE



Traditional Spanish Seafood Paella Recipe image

This easy seafood paella recipe will get you a plate of rice every bit as delicious as the stuff served in tapas bars from Barcelona to Valencia! Just make sure to bring an empty stomach.

Provided by David Pope

Categories     Main

Time 50m

Number Of Ingredients 12

1/3 cup olive oil ((80 ml))
1 large onion (finely diced)
2 garlic cloves (minced)
2 medium tomatoes (peeled and diced)
1.5 teaspoons sweet paprika (Spanish pimentón de la Vera is the best if you can get it.)
1 pinch saffron threads
2 large squid (cleaned and sliced into 1/4-inch rings, tentacles left whole (not used in this dish))
2 cups rice ((380 g) see notes)
1 cup white wine ((240 ml))
3 cups of seafood stock ((720 ml))
12 prawns (or jumbo shrimp, shells on if possible for extra flavor)
12 mussels

Steps:

  • 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.
  • Next, add the rice and stir to combine. After a minute of sauteing, spread the rice evenly across the pan (don't worry if it looks like a thin layer, it will puff up).
  • Gently add the simmering white wine and stock to the pan, all in one go. Reduce the heat to low, and cook, without stirring, for 10 minutes. Carefully lay the prawns/shrimp in a circle on top of the rice and cook for a further 10 minutes, turning the shrimp over as they start to turn pink. If the rice starts to dry out before the shrimp is cooked, you can top it up with a bit more hot stock, half a cup at a time.
  • Meanwhile, steam the mussels by putting them in a large skillet with a tight-fitting lid in half an inch of water. When the shells open, they are cooked! (Discard any that do not open).
  • When the stock in the paella pan fully evaporates, you will hear a faint cracking from the bottom of the pan as the socarrat starts to form. If you don't hear anything, you can raise the heat to medium for a short burst!
  • When the rice is ready, remove the pan from the heat and arrange the mussels on top of the rice. Serve from the pan, with wedges of fresh lemon.

Nutrition Facts : Calories 620.73 kcal, Carbohydrate 84.56 g, Protein 14.35 g, Fat 19.66 g, SaturatedFat 2.84 g, Cholesterol 53.38 mg, Sodium 928.04 mg, Fiber 2.7 g, Sugar 5.06 g, ServingSize 1 serving

SPANISH PAELLA RECIPE



Spanish Paella Recipe image

Here's how to make a paella recipe...the Spanish way! This stunning one pan dinner features shrimp, vegetables and all the authentic flavors of this traditional dish.

Provided by Sonja Overhiser

Categories     Main Dish

Time 40m

Yield 4

Number Of Ingredients 16

1 medium yellow onion
6 garlic cloves
2 to 3 roma or plum tomatoes (1 1/2 cups finely chopped)
1/4 cup olive oil, divided
1/2 pound shrimp, peel and deveined*
1 1/2 teaspoons smoked paprika, divided
1/4 teaspoon red pepper flakes
1 large pinch saffron
1 1/2 teaspoons kosher salt, divided
3 cups seafood stock or vegetable stock
1 1/2 cups short grain Bomba rice or arborio rice
1/4 cup frozen peas, thawed under water
1/2 cup artichoke hearts, quartered
1 to 2 roasted red bell peppers, cut into strips
Lemon wedges from 1/2 lemon
Chopped parsley, for garnish

Steps:

  • Mince the onion. Mince the garlic. Finely chop the tomatoes, removing the cores but keeping the seeds with their juices.
  • Measure out all the remaining ingredients before you start. The cooking process goes fast!
  • Dry the shrimp and add it to a bowl with 1/2 teaspoon smoked paprika and 1/4 teaspoon kosher salt. In your largest skillet or a 4-serving paella pan, heat 1 tablespoon olive oil over medium heat. Add the shrimp and saute until it is just barely opaque, about 1 to 2 minutes per side. Remove the shrimp and set it aside.
  • In the same pan, heat 3 tablespoons olive oil on medium heat. Saute the onion and garlic until just translucent, about 3 minutes, stirring frequently. Add the chopped tomatoes, the remaining 1 teaspoon smoked paprika and red pepper flakes, and cook until the tomatoes have broken down and most of the liquid is evaporated, about 5 minutes. Stir in the stock, saffron and 1 1/4 teaspoon kosher salt. Sprinkle the rice evenly across the broth and tap the pan with a spoon to evenly spread the rice. Bring to a medium simmer and cook without stirring until liquid is absorbed, about 18 to 22 minutes (adjust the cook time as necessary if using a skillet).
  • If your pan is large enough to span multiple burners on your stovetop, adjust the heat on each burner so you achieve a steady medium simmer. Rotate the pan every few minutes for an even cook.
  • When the top of the rice is beginning to show through the liquid (about 10 minutes into the cook time), press the artichokes and peas lightly into the rice. Add the strips of red pepper over the top.
  • In last few minutes, carefully watch the paella and rotate pan more frequently. As the paella finishes, you'll see the steam start to slow down as the water cooks out. If desired, peek at the bottom of a pan by using a knife to scrape back the rice - you shouldn't see any standing water. The sound will start to change from a simmer to a crackle. This indicates the crust is forming. Let the crackling continue for about 2 minutes before removing from the heat. If you smell any burning, remove immediately.
  • When the paella is done, add the shrimp to top of paella and squeeze the lemon wedges onto the top of the pan. Sprinkle with a pinch or two of kosher salt and add the parsley, if using. Serve with additional lemon wedges.

Nutrition Facts : Calories 459 calories, Sugar 5.3 g, Sodium 506.3 mg, Fat 14.6 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 65.4 g, Fiber 2.9 g, Protein 17.9 g, Cholesterol 91.2 mg

AUTHENTIC SPANISH SEAFOOD PAELLA



Authentic Spanish Seafood Paella image

Provided by Albert Bevia @ Spain on a Fork

Categories     Main Course

Number Of Ingredients 15

3 cloves garlic
1/2 onion
1/2 red bell pepper
1 tube of squid (cleaned)
12 raw jumbo shrimp (peeled & deveined)
8 fresh mussels (cleaned)
1/3 cup extra virgin olive oil (80 ml)
1/2 cup tomato sauce (112 grams)
1/2 tsp sweet smoked Spanish paprika (1.30 grams)
2 1/2 cups fish broth (600 ml)
1/4 tsp saffron threads or powder (.17 grams)
1 cup uncooked round rice (200 grams)
2 lemon wedges
handful finely chopped parsley
sea salt & black pepper

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!

Nutrition Facts : Calories 365 kcal, Carbohydrate 11 g, Protein 2 g, Fat 36 g, SaturatedFat 5 g, Sodium 325 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 30 g, ServingSize 1 serving

TRADITIONAL SPANISH PAELLA RECIPE



Traditional Spanish Paella Recipe image

Paella is one of the few dishes that can truly represent an entire country. It is one of the most popular Spanish dishes all over the world, and it should come as no surprise given how delicious it is. Spanish paella is a dish that is eaten throughout the year, and you can find it in any restaurant in Spain. Different provinces and regions have their own version, and here we'll focus on the Andalusian version.

Provided by Paulina

Categories     Rice Recipes​

Time 55m

Number Of Ingredients 15

2 cups (370g) short-grain rice
4 cups (950ml) of shrimp broth
½ kg of squid
½ kg of fresh prawns
1 handful of seashells clams and mussels
1 onion
1 medium tomato
½ red pepper
2 cloves of garlic
½ cup peas
1 bunch of fresh parsley leaves
Olive oil
Salt (to taste)
Pepper (to taste)
1 teaspoon yellow saffron powder

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.

Nutrition Facts : Calories 246.8 calories, Carbohydrate 16.3 grams carbohydrates, Cholesterol 152.7 milligrams cholesterol, Fat 7.8 grams fat, Fiber 1.7 grams fiber, Protein 26.9 grams protein, SaturatedFat 1.6 grams saturated fat, ServingSize 1, Sodium 415.4 milligrams sodium, Sugar 1.5 grams sugar

CHICKEN AND SHRIMP PAELLA



Chicken and Shrimp Paella image

This chicken and shrimp paella is the perfect comfort food! Rich in flavor this paella is so delicious that you won't be able to stop yourself from coming back for seconds!

Provided by Alyssa Rivers

Categories     Dinner

Time 40m

Number Of Ingredients 18

4 chicken thighs (boneless, skinless)
2 Tablespoons olive oil
1 small onion, chopped (Vidalia or white)
2 cloves garlic, minced
1 cup red pepper, chopped
1 cup mushrooms, sliced
14 ounces canned diced tomatoes, drained
1 teaspoon kosher salt
1 teaspoon Spanish smoked paprika
5 1/2 cups chicken broth, hot
1/4 teaspoon Saffron threads (loosely packed) (microwave for 15 seconds to help toast saffron)
2 Tablespoon soy sauce
2 cups short grain rice ((Rice options: Paella, Bomba, Aborio, sushi, short grain))
1 pound large shrimp (peeled & deveined) ((fresh or frozen-thawed))
1/2 cup frozen peas
1-2 lemons, cut into wedges (for garnish)
1/4 cup chopped parsley (for garnish)
1/4 cup green onion (for garnish)

Steps:

  • Season chicken thighs with salt, pepper, and smoked paprika. Add the olive oil to a large 10-12 inch skillet pan. Heat oil over medium-high heat. Fry the chicken on both sides and cook until golden for about 10 minutes. Remove chicken from pan and set aside.
  • In the same pan, add the chopped onion and red pepper, and sauté until translucent for about 4 minutes. Add an additional tablespoon of olive oil if needed. Add garlic and cook for 1 minute.
  • Add mushrooms, diced tomatoes, salt, smoked paprika, and sauté for an additional 2 minutes.
  • Stir in the hot chicken broth, saffron threads, and soy sauce, and heat to bring to a boil.
  • Add the rice, and place the browned chicken on top of the rice. Do not move the chicken or stir the rice. It all cooks in one place. Return to a boil for 15 minutes.
  • Add shrimp and peas on top of the rice, and heat for an additional 5 minutes.
  • Cover skillet with a lid and let rest for 5 minutes.
  • Serve and garnish with lemon wedges, green onion, and chopped parsley.

Nutrition Facts : Calories 501 kcal, Carbohydrate 63 g, Protein 20 g, Fat 18 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 74 mg, Sodium 1581 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 12 g, ServingSize 1 serving

THE ULTIMATE PAELLA



The Ultimate Paella image

For a taste of seaside Spain, serve Tyler Florence's The Ultimate Paella recipe, an authentic rice dish studded with chicken, chorizo, clams, shrimp and lobster.

Provided by Tyler Florence

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 20

Chicken:
1 tablespoon sweet or smoked paprika
2 teaspoons oregano
1 (3 pound) frying chicken, cut into 10 pieces
Paella:
1/4 cup extra-virgin olive oil
2 Spanish chorizo sausages, thickly sliced
Kosher salt and freshly ground pepper
1 Spanish onion, diced
4 garlic cloves, crushed
Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
1 (15-ounce) can whole tomatoes, drained and hand-crushed
4 cups short grain Spanish rice
6 cups water, warm
Generous pinch saffron threads
1 dozen littleneck clams, scrubbed
1 pound jumbo shrimp, peeled and de-veined
2 lobster tails
1/2 cup sweet peas, frozen and thawed
Lemon wedges, for serving

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.

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