Meat Paella Recipes?!


Question: I need a good recipe for a meat paella. It can only contain the meats beef, pork, chicken, or turkey as I wont eat any other types of meat. Please make your recipes as detailed as possible. Thanks.


Answers: I need a good recipe for a meat paella. It can only contain the meats beef, pork, chicken, or turkey as I wont eat any other types of meat. Please make your recipes as detailed as possible. Thanks.

2 cloves garlic, unpeeled
3 1/2 cups chicken stock
1 1/2 teaspoons sweet pimenton or paprika
pinch of saffron threads
1/2 cup olive oil
1/2 green bell pepper, seeded and cut lengthwise into narrow strips
1/2 red bell pepper, seeded and cut lengthwise into narrow strips
1/4 pound beef tenderloin tip, cut into small pieces
1/4 pound boneless skinless chicken breast, cut into small pieces
salt
1 (3 ounce) pork, cut into 1/2 inch dice
1 1/2 cups Spanish rice
1 lemon cut into 4 wedges




Preheat the oven to 500° F. Place the garlic cloves in a small baking pan or dish and roast in the oven for 10 to 15 minutes, or until the skin is browned.

Meanwhile, in a small saucepan, bring the stock to a boil. Add the pimenton and a few of the saffron threads and decrease the heat to maintain a simmer.

When the garlic is ready, remove from the oven and leave the oven on. When the garlic is cool enough to handle, peel it, place it in a blender or food processor, and add 1/2 cup of the simmering stock and the rest of the saffron. Process until well blended. Set aside.

In a large (about 15 inch) paella pan, heat the olive oil over medium-high heat. Add the bell pepper strips and cook, stirring often, for about 10 minutes, or until tender.

Sprinkle the beef and chicken pieces with salt and add them, along with the pork, to the pan. Cook, stirring often, for about 5 minutes, or until the meats are lightly browned, but still undercooked. Add the rice and stir to blend well with the remaining ingredients, allowing the rice to absorb a little of the oil. Spread the mixture evenly in the pan. Pour the hot stock into the pan, increase the heat to high, and bring the mixture to a boil. Add the garlic mixture, stir gently to incorporate, and continue to boil for 5 minutes without stirring. Decrease the heat to medium and cook for 5 minutes longer. Because the bottom of the paella pan is most likely wider than the reach of the burner's heat, shift the pan from side to side on the burner to distribute the heat evenly. Do not stir the mixture.

Taste the stock and season with salt if necessary. Transfer the pan to the oven and cook for 7 minutes longer. The liquid will be absorbed and the rice will be tender. Remove from the oven, cover with a lid or kitchen towel, and let rest about 7 minutes before serving. Serve with the lemon wedges on the side.

PAELLA VALENCIANA

2 c. rice (arroz-tipo valencia
1 tomato
1 red pepper
1/2 onion
1 glove garlic
Parsley
1 artichoke
1/2 lb. green beans
1 chicken
Saffron
1/2 c. oil
5 c. water
1 beef flavor bouillon

Pour 1/2 cup oil into Paellera. First, stir fry onion, garlic, red pepper (all vegetables). Last will be the tomato. Cut the chicken into little pieces and add to the vegetables. Add must be very deep fried.
Put the rice in the paellera and stir everything mixing it well. In another pan, put water and bouillon and let it boil. Then measure 5 cups and add it to the rice. Cook it for 10 minutes at high temperature and low it, leaving it boiling for 15-20 minutes until the liquid is gone. The heat must cover all the surface of the paellera. Then put it on a wet "chiffon" and let it rest for 10 minutes.

Smash the garlic, parsley and saffron and add it to the water.

If you went to Spain and asked for "meat Paella" they would imprison you. There is no such thing. Chicken is the only non-seafood meat in paella.

However a similar and popular rice-casserole dish is jambalya, the classic variety of which contains pork and pork sausage as well as chicken. But jambalya also contains shrimp. I do not know if your term "meat" encompasses seafood.

Poor Man's Paella

Ingredients
* 1/3 cup extra-virgin olive oil
* 2 tablespoons annatto seeds (achiote)
* 1/2 small onion
* 2 garlic cloves
* 1/4 red bell pepper
* 1 small tomato, coarsely chopped
* 1/2 cup cilantro leaves
* 1/2 pound ham steak, cut into 1/2-inch dice
* 3 cups chicken stock or low-sodium broth
* 2 cups long-grain rice
* 1/2 teaspoon ground cumin
* Salt and freshly ground pepper
* 1 cup frozen peas

Directions
1. In a skillet, warm the oil with the annatto seeds over moderate heat until bright orange, 3 minutes; strain into a large saucepan.
2. In a food processor, puree the onion, garlic, bell pepper, tomato and cilantro. Reheat the annatto oil. Add the onion mixture and ham and cook over moderately high heat until fragrant. Stir in the stock, rice and cumin; season with salt and pepper. Bring to a boil; stir in the peas. Reduce the heat to moderately low, cover and simmer for 15 minutes. Remove from the heat and let stand, covered, for 3 minutes, then transfer to bowls and serve.

Crusted Paella With Pork Chicken And Sausage

Ingredients:
2/3 cup chickpeas, canned -- reserve juice
3 cups chicken broth
1/8 teaspoon saffron threads -- crumbled
1/4 pound chicken thigh without skin -- 1/2" cubes
1/4 pound pork loin -- 1/2" cubes
kosher salt
fresh ground black pepper
4 tablespoons olive oil
1/4 pound bratwurst links -- sliced 1/2" thick
1 small onion -- finely diced
1 clove garlic -- minced
1/2 red bell pepper -- finely chopped
1 medium tomato -- finely chopped
1 tablespoon parsley -- minced
1/4 teaspoon paprika
1 3/4 cup arborio rice
4 eggs

Directions:
Drain chickpeas and combine liquid with chicken stock and saffron to make 3 1/2 cups. Mash half the chickpeas through a strainer into the broth, place in a sauce pan and keep hot over low heat. Preheat oven to 400 degrees. Sprinkle the chicken and pork with salt and pepper. Heat oil in a paella pan, over medium high heat, and sauté chicken, pork and sausage until lightly browned. Remove to a platter and set aside. Add onion, garlic and red pepper and sauté until slightly softened. Add tomato and parsley and cook 2 minutes longer. Stir in paprika, then add rice, stirring to coat.
Add hot broth to the pan and bring to the boil. Taste for salt and stir in remaining half of the chickpeas, the reserved chicken and pork. Sausages will be add later. Continue to boil, stirring occasionally, for 5 minutes. Place pan in oven and bake until the rice is al dente, 10 - 12 minutes. Remove from the oven. Increase oven temperature to 550 degrees. In a small bowl beat the eggs, adding a little salt. Pour the egg over the rice and garnish with the sausages. Return to the oven until the egg coating is golden brown, about 10 minutes. Let sit, uncovered, 5 minutes before serving.





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