Paella A La Valenciana Recipes

Steps:

• Preheat oven to 400 degrees. In a small bowl, mix pimenton with 2 teaspoons salt, 1/4 teaspoon pepper, and 1 tablespoon oil. Rub mixture all over chicken and let stand while you prepare remaining ingredients (or cover and refrigerate up to 2 days).
• Combine broth, rosemary, and 1/2 teaspoon salt in a small pot; crumble saffron into mixture. Bring to a simmer over medium heat, then reduce heat to lowest setting and cover to keep warm.
• Heat 3 tablespoons oil in a 15-inch paella pan over medium-high. Season chicken with salt and pepper; cook, flipping once and occasionally turning pan to ensure even cooking, until golden brown, 8 to 10 minutes. Transfer to a plate. Drain fat from pan and wipe out any blackened bits.
• Return pan to medium-high heat and swirl in remaining 3 tablespoons oil. Add onion, bell pepper, garlic, and a large pinch of salt; cook, stirring often, until softened, 4 to 5 minutes. Add rice and cook, stirring, until grains are well-toasted and begin to pop, 1 to 2 minutes. Stir in tomato paste and cook 1 minute. Add tomatoes and wine; cook until liquid has evaporated, about 30 seconds. Discard rosemary from reserved stock mixture and adjust seasoning as desired; add to pan. Bring to a boil and cook, without stirring, until liquid has reduced slightly, about 5 minutes. Add lima beans, broad beans, and artichoke hearts; nestle chicken into rice, skin-side up.
• Transfer to oven and bake until liquid has evaporated and rice is cooked through (top may look underdone, check just beneath for doneness), 15 to 20 minutes. Remove from oven and let stand, covered with foil, 5 minutes. Serve with lemon wedges.

Steps:

• boil the cockles until all the shells are opened, and keep the water.
• Heat the oil and fry all the ingredients except the cockles and rice.
• Add the rice and fry until it has absorbed all the moisture. add the water from the cockles and boil briskly until the rice thickens.
• add the cockles.
• place the pan on a hot plate and cook slowly until rice is tender.
• allow to rest for 20 minutes before serving.

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.

Steps:

• Apart, boil seafood in plenty water.
• Heat oils in Paella pan over gas or wood fire.
• Fry pork & chicken, remove from pan.
• Fry onions, then fry garlics.
• Fry tomatoes, then green peppers, peas and green beans.
• Add all remaining ingredients, except chorizo, and red peppers.
• Add rice & water from sea food, test for salt.
• Cover with a table cloth, and cook until rice is done.
• Just before finishing cooking time, decorate with peppers & chorizo slices.
• Enjoy with spanish red wine and white rolls on the side.

Steps:

• Cut chicken, pork spareribs and pork sausage in small pieces prior to frying. Pour oil into deep stock pan and heat for frying. In the oil, fry chicken pieces, remove. Then brown spareribs and remove. Then fry sausage till brown and remove. Then add onion to oil and allow to wilt. Add garlic, tomato sauce, paprika, chicken, spareribs, sausages, and broth. If you are using canned shrimp you can use the liquid from the can as well. Add pepper and salt to taste, cover and cook 15 minutes. THIS IS THE POINT AT WHICH YOU MAY DELAY COOKING, IF DESIRED. Break saffron strands into pieces prior to adding to the mixture. About 50 minutes before serving time, bring mixture to a rolling boil, add all the other ingredients and cook over low heat until moisture is absorbed. When cooked, uncover and let stand 10 minutes before serving. Serve on platter or take the pot to the table and serve from it.

Steps:

• Place the white beans in a large bowl, cover with water and refrigerate overnight.
• Drain the beans and place in a saucepan with water to cover by about 3 inches. Bring to a boil over high heat, reduce to a simmer and cook until the beans are tender, about 1 hour.
• Remove the beans from the heat, drain and set aside.
• In a paella pan over medium-high heat, warm the olive oil.
• Season the chicken or rabbit with salt and pepper and add to the hot oil.
• Brown well on all sides, 5 to 6 minutes per side.
• Remove the meat from the pan and set aside.
• Add the onion, garlic, saffron and tomatoes to the hot pan and cook, stirring occasionally, until the vegetables have softened, 6 to 8 minutes.
• Return the chicken or rabbit to the pan, add the stock and simmer for 10 minutes.
• Add the white and green beans, rosemary and rice and stir to mix.
• Reduce the heat to medium and cook, uncovered, without stirring, until the rice is nearly tender, about 20 minutes.
• Tuck the shrimp into the rice during the last 5 minutes of cooking.
• Let the paella stand, covered, for 5 to 10 minutes so the rice absorbs all the liquid.
• Garnish with lemon wedges and serve immediately.