PAELLA VALENCIANA
Steps:
- Heat 1/4 to 1/2 cup of the oil in a pan. Add the strips of pepper and fry until they start to soften. Remove and reserve for garnish. Fry the chicken and rabbit at medium heat until golden brown, adding more oil, as necessary. Add the paprika half way through to add color to meat. Push the meat out to the edges of the pan and add the beans and tomatoes in the center, mixing them well. Add 1/2 the water making sure to cover the pan until it is 1/2 full. Simmer for approximately 30 minutes until most of the water has evaporated. Add the snails and cook for 5 or 10 minutes.
- Add the rice, distributing it evenly over the pan and fry for a few minutes, moving it around in the pan. Add the rest of the water and cook for about 20 minutes. Season with salt and freshly ground pepper. Add a pinch of saffron for colour. Once this is done the paella should not be stirred anymore.
- For the last 1 to 2 minutes increase the heat to medium-high, until the bottom layer of rice starts to caramelize, creating what Valencians call the "socarrat". If the rice starts to burn remove the pan from the heat immediately.
- Garnish the paella with the strips of red pepper and the sprigs of rosemary. Cover the pan and let it rest for 5 minutes before serving.
PORTUGUESE PAELLA
I love the blend of flavors in this dish. This is a hearty one dish meal. The secret spice is the Saffron. Saffron is expensive, but you must add it or the taste of authentic Paella is lost.
Provided by star pooley
Categories Other Main Dishes
Time 1h
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 400 degrees.
- 2. Sprinkle chicken with rosemary, 1/2 teaspoon salt, and black pepper.
- 3. Heat oil in a large oven proof nonstick skillet or paella pan over medium-high heat.
- 4. Add chicken; cook for 3 minutes on each side or until lightly browned.
- 5. Remove chicken from pan; cover and keep warm.
- 6. Add chourice and cook until lightly browned;.
- 7. Add onion and bell pepper; cook for 7 minutes, stirring constantly.
- 8. Add rice, tomato, paprika, saffron and garlic; cook for 1 minute stirring constantly.
- 9. Return chicken to pan.
- 10. Add broth and 1/4 teaspoon of salt; bring to boil.
- 11. Wrap handle of pan with foil, cover pan;.
- 12. Bake at 400°F for 10 minutes.
- 13. Stir in shrimp, asparagus, and peas.
- 14. Cover and bake an additional 5 minutes or until shrimp are no longer translucent.
PORTUGUESE PAELLA
I love the blend of flavors in this dish. This is a hearty one dish meal. The secret spice is the Saffron. Saffron is expensive, but you must add it or the taste of authentic Paella is lost.
Provided by quotFoodThe Way To
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees.
- Sprinkle chicken with rosemary, 1/2 teaspoon salt, and black pepper.
- Heat oil in a large oven proof nonstick skillet or paella pan over medium-high heat.
- Add chicken; cook for 3 minutes on each side or until lightly browned.
- Remove chicken from pan; cover and keep warm.
- Add chourice and cook until lightly browned;.
- Add onion and bell pepper; cook for 7 minutes, stirring constantly.
- Add rice, tomato, paprika, saffron and garlic; cook for 1 minute stirring constantly.
- Return chicken to pan.
- Add broth and 1/4 teaspoon of salt; bring to boil.
- Wrap handle of pan with foil, cover pan;.
- Bake at 400°F for 10 minutes.
- Stir in shrimp, asparagus, and peas.
- Cover and bake an additional 5 minutes or until shrimp are no longer translucent.
Nutrition Facts : Calories 335.6, Fat 4.9, SaturatedFat 0.9, Cholesterol 105.7, Sodium 1040.5, Carbohydrate 47.6, Fiber 3.6, Sugar 3.4, Protein 23.5
K'S PORTUGUESE PAELLA
Steps:
- Season chicken breast with salt and pepper. Sauté in 1/4 cup of olive oil on medium high heat until lightly golden brown. Remove chicken and set aside. In same oil sauté onions, garlic and 2 cups of uncooked rice for a few minutes. Add chicken back to skillet on top of rice and tuck in seafood and chorizo/sausage. Mixed chicken broth, wine, and saffron than pour into skillet. Add bell pepper cover and simmer on a medium low heat for 20 minutes. Sprinkle peas on the cover and simmer for 10 more minutes. Mixed together and serve.
PAELLA
Steps:
- Make the sofrito: In a heavy 12-inch skillet heat 3 tablespoons olive oil until hot, add the onions, and pepper strips and cook, stirring, for 5 minutes. Add tomatoes, garlic, and thyme and cook, stirring for 5 minutes more, until most of the liquid in the pan evaporates and the mixture is thick.
- Season the chicken with salt and pepper. In the skillet heat 3 tablespoons of the olive oil over moderately high heat until hot. Add the chicken and cook it, turning. Add sausages and cook until lightly browned. Transfer to a plate and deglaze pan with 1/2 cup dry white wine.
- About a 30 minutes before you plan to serve the paella, preheat the oven to 400 degrees F. In a 14-inch paella pan or shallow casserole at least 14-inches in diameter, combine the sofrito, rice, and the saffron. Pour in 5 cups simmering stock and, stirring constantly, bring to a boil over high heat. Remove the pan from the heat immediately and season with salt. Arrange the chicken, sausage, shrimp, clams, and mussels on top of the rice. Set the pan on the floor of the oven or the lowest shelf and bake uncovered for 20 minutes. Scatter the peas at random over the whole and bake for 5 to 10 minutes more or until all the liquid has been absorbed by the rice and the grains are tender but not too soft. If necessary, add the remaining cup stock, if the rice needs to be more soft. Do not stir the paella once it goes in oven.
- Let paella stand at room temperature covered with a cloth for 5 minutes before serving. Garnish with the lemons and parsley.
AUTHENTIC SEAFOOD PAELLA
Paella is a classic Spanish dish of rice cooked with shellfish and seasoned with saffron. It is perfect for easy entertaining.
Provided by Allrecipes
Categories World Cuisine Recipes European Spanish
Time 55m
Yield 2
Number Of Ingredients 19
Steps:
- Heat olive oil in a large skillet or paella pan over high heat. Cook and stir onion, tomato, salt, and smoked paprika into the hot oil until softened, about 3 minutes. Add romano beans, butter beans, and rice; cook and stir until rice is coated with oil, 2 to 3 minutes.
- Place shrimp, mussels, and clams over the top of the rice mixture. Pour in white wine and seafood stock; sprinkle in saffron threads and rosemary. Bring mixture to a simmer. Turn shellfish and continue to cook until clams and mussels have opened, and shrimp are pink and cooked through, about 5 minutes. Remove clams, mussels, and shrimp and set aside.
- Stir peas into the paella; simmer, uncovered, until rice is tender and has absorbed the liquid, 20 to 25 minutes. Stir in squid, and return clams, mussels, and shrimp to the pan. Cook until squid is opaque and cooked through, 2 to 3 more minutes. Serve with lemon wedges and chopped parsley.
Nutrition Facts : Calories 784.1 calories, Carbohydrate 73.5 g, Cholesterol 301.1 mg, Fat 20.1 g, Fiber 8.9 g, Protein 53 g, SaturatedFat 3.3 g, Sodium 979.8 mg, Sugar 5.3 g
SEAFOOD PAELLA
This is the dramatic seafood paella that looks stunning, with crustaceans and shellfish. You can vary the quantities of seafood and also use crab, crayfish, or lobster (boil them separately).
Provided by Claudia Roden
Categories Rice Christmas Easter New Year's Day Dinner Lunch Mussel Shrimp Squid Saffron Summer Healthy Christmas Eve Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Fry the onion in the oil in a 16-inch paella pan until soft, stirring often. Stir in the garlic, and before it begins to color, add the tomatoes. Add the sugar, salt to taste, pimentón (or paprika), and saffron, stir well, and cook until the tomatoes are reduced to a jammy sauce and the oil is sizzling. Add the squid and cook, stirring, for a minute or so. Add the rice and stir well until all the grains are coated. (You can prepare the dish to this point up to an hour in advance.)
- Bring the stock and wine to a boil in a saucepan. Pour over the rice, bring to a boil, and add salt to taste (even if the broth tastes a bit salty, it will not be salty when it is absorbed by the rice). Stir well and spread the rice out evenly in the pan (do not stir again). Cook the rice over low heat for 18 to 20 minutes, moving the pan around and rotating it so that the rice cooks evenly. Lay the shrimp on top after 10 minutes and turn them when they have become pink on the first side. Add a little more hot stock toward the end if the rice seems too dry and you hear crackly frying noises before it is done. When the rice is done, turn off the heat and cover the pan with a large piece of foil.
- Steam the mussels with a finger of water in a pan with a tight-fitting lid. As soon as they open, they are cooked. Throw away any that have not opened.
- Arrange the mussels on top of the paella.
SAFFRON PORTUGUESE PAELLA
Years ago I was married to a Portuguese girl for 12 years, and this is a dish her mother used to make.
Provided by Alan Leonetti
Categories One Dish Meal
Time 1h3m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- Rinse chicken pieces and pat dry with paper towel.
- Season with salt and pepper. Saute chicken and ham hocks in 1/4 cup of olive oil until golden.
- Remove chicken, leaving ham hocks in pot, and saute garlic, onion and rice for a few minutes.
- Add chicken back to skillet on top of rice. Tuck in seafood and sausage.
- Add chicken stock or broth, wine, saffron and bell pepper. Cover and simmer 20 minutes.
- Sprinkle peas on top, and cover again and continue to cook an additional 10 minutes and serve.
Nutrition Facts : Calories 2542.6, Fat 105.5, SaturatedFat 25.4, Cholesterol 680.8, Sodium 3102.8, Carbohydrate 191.9, Fiber 7.7, Sugar 10.1, Protein 175.9
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