Raw Paella Recipes

Steps:

• Heat a wok over medium-high heat. Fry hot and mild Italian sausage pieces in the wok until brown on all sides. Remove sausage, and fry the chicken strips in the sausage drippings until browned. Remove chicken and saute onions, green pepper, celery, and garlic for 5 minutes, or until tender.
• Stir in the uncooked rice, tomatoes, bay leaves, salt, oregano and turmeric. Cook and stir for 1 minute, then mix in the reserved tomato juice and chicken broth. Add chicken pieces, cover and simmer for about 20 minutes.
• Add sausage to the mixture, and continue to simmer for 15 minutes, then stir in the shrimp; cover and cook for 5 to 10 more minutes, or until shrimp is cooked through.

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.

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.

Steps:

• For the dressing - soak a large pinch of saffron in the lemon juice for 20mins. Then whisk in the remaining ingredients.
• While the saffron is soaking, marinate the the mushrooms.
• Pulse turnips, pine nuts, bell peppers, onion, and garlic in food processor until grainy rice-like consistency.
• Stir in tomatoes, peas, parsley and saffron dressing.
• Top with drained marinated mushrooms, sliced green olives, additional finely chopped parsley and a dusting of paprika.

Steps:

• Spritz 4 to 5 pieces of newspaper with vegetable oil and put in the bottom of a charcoal chimney starter. Fill the chimney with half of the charcoal and light the newspaper.
• When the charcoal is lightly covered with gray ash, carefully pour onto the bottom grate of a kettle grill and spread evenly. Top with the remaining unlit charcoal, spreading evenly so as not to suffocate the lit charcoal. Set the second grate in the kettle and cover until ready to cook.
• Meanwhile, halve the tomatoes and remove the seeds to a fine mesh strainer set over a small bowl to catch the juice. Grate the seeded halves on the large hole side of a box grater and discard the skins. Combine the reserved juice and grated tomato and set aside.
• Warm the chicken broth in a kettle or 4-quart saucepan over high heat until it reaches 200 degrees F. Remove the broth from the heat and cover to keep warm.
• Combine the rice, saffron, rosemary, 1 teaspoon of the salt, and paprika in a small mixing bowl.
• Heat the olive oil in the paella pan on the prepared grill. Season the chicken on all sides with the remaining 2 teaspoons of salt. Once the olive oil shimmers, add the chicken and cook until golden brown on both sides, approximately 5 to 6 minutes per side. Move the chicken to the outer edges of the pan. Add the green beans, red bell pepper, green bell pepper and garlic to the center of the pan and cook until they begin to soften and darken in color, approximately 2 to 3 minutes. Add the tomatoes and their juice and cook until most of the liquid has dissipated and the tomatoes thicken and darken, approximately 4 to 5 minutes.
• Add the rice mixture to the center of the pan and cook, stirring constantly for 1 minute.
• Redistribute the chicken pieces on top of the rice. Add 4 cups of the warm chicken broth and stir to distribute the rice evenly in the pan, making sure that all rice is completely submerged in liquid. From this point forward do not stir the paella. After 8 to 9 minutes, when all of the liquid is absorbed and the rice appears dry, add an additional 4 cups of broth. Continue to cook without stirring, until the liquid is absorbed, about 8 to 9 minutes. The rice should be firm to the bite and the grains have a tiny white dot in the center. Add the remaining cup of broth as needed, until the rice is cooked through. Watch the fire to make sure it is heating evenly and adjust the pan to prevent uneven cooking.
• Remove the pan from the heat, cover with a tea towel and rest for 15 minutes before serving.

Steps:

• In a very wide pan or paella pan, preheated over medium high heat, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, crushed garlic, red pepper flakes, add rice and saute 2 or 3 minutes. Add saffron threads, bay leaf, broth, and thyme and bring liquids to a boil over high heat. Cover the pan with lid or foil and reduce heat to simmer.
• In a separate nonstick skillet, over medium high heat brown chicken on both sides in 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Season chicken with salt and pepper. Add peppers and onions to the pan and cook 3 minutes longer. Add chorizo to the pan and cook 2 minutes more. Remove pan from heat.
• After about 13 minutes, add shellfish to the rice pan, nesting them in cooking rice. Pour in peas, scatter lemon zest over the rice and seafood, then cover the pan again. After 5 minutes, remove cover or foil from the paella and discard any unopened mussel shells. Stir rice and seafood mixture and lift out bay and thyme stems, now bare of their leaves. Arrange cooked chicken and peppers, onions and chorizo around the pan. Top with parsley and scallions. Serve with wedges of lemon and warm bread.

Steps:

• In a large skillet, cook turkey and chorizo in oil in batches until browned. Remove with a slotted spoon and keep warm. , In the same skillet, saute onions and red pepper until tender. Add garlic and cayenne; cook 1 minute longer. Stir in tomato puree and wine. Bring to a boil; cook and stir for 2 minutes or until thickened. , Transfer to a stock pot. Stir in the water, rice, broth, salt, thyme, saffron, bay leaf, turkey and chorizo. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender. , Add shrimp; cook for 2-3 minutes or until shrimp turn pink. Remove from the heat; discard bay leaf. Stir in olives and parsley.

Steps:

• Preheat a large dutch oven or paella pan on the stove-top over low heat for about 3-5 minutes.
• Now, add the olive oil and butter to the pan. Saute bell peppers, celery, onion and garlic in the fat over medium to med-high heat, just until celery and onions are barely softened.
• Add the rice, water, diced tomatoes, Knorr chicken granules, bay leaf, rosemary, saffron and seasonings. Cover and simmer gently over low heat for about 18-22 minutes, until rice is almost but not quite done. Stir midway through, and add a little additional water if needed.
• Rinse and drain the scallops, in a colander (no need to pat dry).
• Add the peas, scallops and parsley to the rice mixture. Cover and cook on low for a further 5-10 minutes until scallops are done and the paella is steaming hot. Note: Take care not to overcook the scallops.
• Taste and adjust seasonings. Remove bay leaf and sprig of rosemary before serving.
• Serve hot with fresh lemon wedges at the table. Accompany the paella with slices of fresh buttered sourdough or country bread and a nice glass of wine (I served a red California cabernet sauvignon). Enjoy!