PAELLA I
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
Categories World Cuisine Recipes European Spanish
Time 1h30m
Yield 6
Number Of Ingredients 20
Steps:
- 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.
Nutrition Facts : Calories 524.1 calories, Carbohydrate 56.6 g, Cholesterol 106 mg, Fat 18.2 g, Fiber 3.3 g, Protein 28.8 g, SaturatedFat 4.3 g, Sodium 1162.2 mg, Sugar 4.8 g
COLOMBIAN PAELLA
Well it was given to me from a colombian who says it was in her family for a long time and made me promise not to pass it around, but she doesn't know about the internet, muhahaha. Besides, troy made me do it.
Provided by Bill Gary
Categories Medium Grain Rice
Time 3h40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- If you're lazy like I am and you use canned beans, just rinse them and set them aside to drain.
- In a separate pan, bring the chicken stock to just barely simmering. Add the saffron and keep it heated (or use a microwave for about 6 minutes on high before you have to add it, below)
- Using 1/4 cup olive oil, cook the chicken over medium heat until browned on all sides. (Use a large shallow pan. I use a 13" diameter cast iron skillet)
- Remove the chicken to a bowl full of paper towels to drain and drain the oil in the pan (if you want, reserve 1 Tbsp from that instead of using the additional Tbsp, I haven't noticed a real difference).
- In 1 Tbsp oil, cook the onions, garlic, and tomato over the lowest heat possible for about 30 minutes, stirring almost constantly (do not let any of these brown).
- Return the chicken to the pan and stir until well mixed.
- Add about 4 cups chicken stock and 1/2 cup of the wine.
- Simmer for about 5 minutes.
- Add everything but the rice.
- Stir to blend and try to keep the clams on the bottom.
- NOW add all the rice and stir to distribute it evenly, still trying to keep the clams all the way submerged.
- Cook over high-ish heat (enough for a vigorous simmer but not exactly a boil) for about 1/2 hr, or until the rice is done.
- If the rice isn't done and all the liquid is absorbed, add 1/2 cup stock with a splash of wine at a time but don't turn it into a soup.
- There is a temptation to dig a spoon under the dish and check the rice.
- Don't do it.
- Resist it, have a beer instead.
- Just make sure there's a little liquid left when the rice is done (you can do that by tilting the pan), and you should end up with a golden brown crust on the bottom which is actually what you SHOULD have (if you don't, don't worry I won't tell).
- Let the pan sit for about 10-15 minutes to finish absorbing the liquid and getting all the cooking out of its system.
- Throw away any clams that didn't open, arrange the rest on top.
- Smile, you've just made paella!
PAELLA
Make and share this Paella recipe from Food.com.
Provided by Tonkcats
Categories Mussels
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- In a bowl, combine olive oil, oregano, dry basil, garlic, salt and pepper.
- Place chicken and shrimp in another bowl; pour over marinade. Cover and refrigerate overnight. Heat about 1 tablespoon marinade in frypan over medium heat. Remove chicken and drain; add to pan and cook until lightly brown.
- Remove from pan; set aside. Add sausage to pan; cook over medium heat until well browned.
- Add onions and green pepper to pan; raise heat to medium-high; cook until vegetables are soft. Stir in rice; brown slightly.
- Add broth, tomatoes, saffron, coriander, chicken and sausage; boil, cover, heat and simmer for 25 minutes, stirring occasionally until rice is tender.
- Add peas and scallops; toss gently.
- Transfer Paella to large ovenproof 6-quart baking dish or paella pan.
- Drain shrimp; push into rice mixture along with clams.
- Bake, covered, in 350 degrees oven for 15 to 20 minutes, or until shrimp are pink and clams open.
- Garnish with pimento strips, if desired.
Nutrition Facts : Calories 677.8, Fat 35.1, SaturatedFat 8.1, Cholesterol 90.9, Sodium 1506.5, Carbohydrate 53.2, Fiber 4.1, Sugar 6, Protein 36.1
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