Paella recipe please!?!
I love paella, but dont know how to cook it at home! Does anyone have a good recipe that i can use please!?Www@FoodAQ@Com
Answers:
check out the BBC homepage and go to the food section!.!.!.!.!.!.!.!.!.!.click on recipes and their`s great ways of doming paella in their!.
hope this helps!?!?!?!?!?!?!? paella`s delishWww@FoodAQ@Com
hope this helps!?!?!?!?!?!?!? paella`s delishWww@FoodAQ@Com
Paella
1 TBSP olive oil
3/4 lb chicken, cut bite-sized
3/4 lb sausage (Chorizo or Italian), casing removed and formed into small balls
1 Large onion, chopped
1 red bell pepper chopped
1 green bell pepper chopped
4 cloves garlic, minced or pressed
32 oz tomatoes, canned and diced
1 can chicken broth
1 can garbanzo beans, drained
1 can quartered artichokes, drained
2 bay leaves
1 TBSP paprika
1 tsp oregano
1 tsp thyme
1 generous pinch saffron
Salt and pepper
1 ? cups rice
12 mussles, cleaned
12 clams, cleaned
1 lb shrimp, cleaned
? lb squid, cleaned (optional)
1 can olive, drained
10 oz frozen peas
Saute the chicken and sausage in the olive oil over medium high heat in batches until lightly brown!. Remove with slotted spoon!. Saute the onion garlic and green pepper until the onion is softened!. Add the broth, tomato, garbanzos, artichokes and spices!. Return the meat and simmer twenty minutes to blend the flavors and cook the meats!. (Best done the tday before serving – chill and return to a simmer before proceeding!.)
Add the rice – you may use different kinds of rice for different effects - timed to be done when the paella is to be served!. Cook uncovered!. 10 minutes before serving add the clams and mussles – use a spoon to poke them under the surface of the liquid – do not stir!. After 3 minutes add the shrimp and again poke under the surface without stirring!. After 4 minutes add the squid!. Just before serving add the olives and peas and stir to distribute ingredients and heat the final ingredients!.
Serve with a salad and good bread!.Www@FoodAQ@Com
1 TBSP olive oil
3/4 lb chicken, cut bite-sized
3/4 lb sausage (Chorizo or Italian), casing removed and formed into small balls
1 Large onion, chopped
1 red bell pepper chopped
1 green bell pepper chopped
4 cloves garlic, minced or pressed
32 oz tomatoes, canned and diced
1 can chicken broth
1 can garbanzo beans, drained
1 can quartered artichokes, drained
2 bay leaves
1 TBSP paprika
1 tsp oregano
1 tsp thyme
1 generous pinch saffron
Salt and pepper
1 ? cups rice
12 mussles, cleaned
12 clams, cleaned
1 lb shrimp, cleaned
? lb squid, cleaned (optional)
1 can olive, drained
10 oz frozen peas
Saute the chicken and sausage in the olive oil over medium high heat in batches until lightly brown!. Remove with slotted spoon!. Saute the onion garlic and green pepper until the onion is softened!. Add the broth, tomato, garbanzos, artichokes and spices!. Return the meat and simmer twenty minutes to blend the flavors and cook the meats!. (Best done the tday before serving – chill and return to a simmer before proceeding!.)
Add the rice – you may use different kinds of rice for different effects - timed to be done when the paella is to be served!. Cook uncovered!. 10 minutes before serving add the clams and mussles – use a spoon to poke them under the surface of the liquid – do not stir!. After 3 minutes add the shrimp and again poke under the surface without stirring!. After 4 minutes add the squid!. Just before serving add the olives and peas and stir to distribute ingredients and heat the final ingredients!.
Serve with a salad and good bread!.Www@FoodAQ@Com
Paella
Serves 6-8
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
6 chicken thighs
2 lemons, cut in half
olive oil
4 cloves garlic, crushed
2 shallots, chopped
4 fresh tomatoes, chopped
2 bay leaves, broken in half
good pinch saffron
700g/1?lbs Valencia or paella rice
splash white wine
1?-2l/2?-3?pt hot vegetable or chicken stock
1 packet mixed seafood, defrosted
225g/8oz mussels
225g/8oz raw prawns
large bunch parsley, chopped
salt and pepper
Method
1!. Seal and lightly colour the chicken pieces with the lemon halves in olive oil!.
2!. Remove from the pan and add the chopped garlic, shallots and tomatoes!. Fry for a few minutes, adding the bay leaves, saffron, rice and wine!.
3!. Return the chicken and lemon to the pan and pour in enough hot stock to cover the mixture!. Partially cover the pan with a lid and bring to a gentle simmer!.
4!. Continue to add the stock a ladle at a time, allowing each to be absorbed before adding the next!.
5!. The rice should be almost cooked after 10-12 minutes!. Check to make sure the chicken is cooked through before adding the seafood!. Cook for about 3 minutes, adding more stock if necessary!.
6!. To finish, stir in the chopped parsley, season and serve from the pan with simple garlic bread!.Www@FoodAQ@Com
Serves 6-8
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
6 chicken thighs
2 lemons, cut in half
olive oil
4 cloves garlic, crushed
2 shallots, chopped
4 fresh tomatoes, chopped
2 bay leaves, broken in half
good pinch saffron
700g/1?lbs Valencia or paella rice
splash white wine
1?-2l/2?-3?pt hot vegetable or chicken stock
1 packet mixed seafood, defrosted
225g/8oz mussels
225g/8oz raw prawns
large bunch parsley, chopped
salt and pepper
Method
1!. Seal and lightly colour the chicken pieces with the lemon halves in olive oil!.
2!. Remove from the pan and add the chopped garlic, shallots and tomatoes!. Fry for a few minutes, adding the bay leaves, saffron, rice and wine!.
3!. Return the chicken and lemon to the pan and pour in enough hot stock to cover the mixture!. Partially cover the pan with a lid and bring to a gentle simmer!.
4!. Continue to add the stock a ladle at a time, allowing each to be absorbed before adding the next!.
5!. The rice should be almost cooked after 10-12 minutes!. Check to make sure the chicken is cooked through before adding the seafood!. Cook for about 3 minutes, adding more stock if necessary!.
6!. To finish, stir in the chopped parsley, season and serve from the pan with simple garlic bread!.Www@FoodAQ@Com
INGREDIENTS
* 30 ml olive oil
* 7 g paprika
* 3 g dried oregano
* salt and black pepper to taste
* 910 g skinless, boneless chicken breasts, cut into 2 inch pieces
* 30 ml olive oil, divided
* 3 cloves garlic, crushed
* 3 g crushed red pepper flakes
* 400 g uncooked short-grain white rice
* 1 g saffron threads
* 1 bay leaf
* 0!.5 bunch Italian flat leaf parsley, chopped
* 945 ml chicken stock
* 2 lemons, zested
* 30 ml olive oil
* 1 Spanish onion, chopped
* 1 red bell pepper, coarsely chopped
* 455 g chorizo sausage, casings removed and crumbled
* 455 g shrimp, peeled and deveined
DIRECTIONS
1!. 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!.
2!. 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!.
3!. 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!.
4!. Spread rice mixture onto a serving tray!. Top with meat and seafood mixture!.Www@FoodAQ@Com
* 30 ml olive oil
* 7 g paprika
* 3 g dried oregano
* salt and black pepper to taste
* 910 g skinless, boneless chicken breasts, cut into 2 inch pieces
* 30 ml olive oil, divided
* 3 cloves garlic, crushed
* 3 g crushed red pepper flakes
* 400 g uncooked short-grain white rice
* 1 g saffron threads
* 1 bay leaf
* 0!.5 bunch Italian flat leaf parsley, chopped
* 945 ml chicken stock
* 2 lemons, zested
* 30 ml olive oil
* 1 Spanish onion, chopped
* 1 red bell pepper, coarsely chopped
* 455 g chorizo sausage, casings removed and crumbled
* 455 g shrimp, peeled and deveined
DIRECTIONS
1!. 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!.
2!. 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!.
3!. 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!.
4!. Spread rice mixture onto a serving tray!. Top with meat and seafood mixture!.Www@FoodAQ@Com
There are some really nice paella recipes on this site!.
http://www!.recipezaar!.com/recipes!.php!?s_!.!.!.Www@FoodAQ@Com
http://www!.recipezaar!.com/recipes!.php!?s_!.!.!.Www@FoodAQ@Com
For 6 - 8 people
1-2 large onions
1 head of garlic
2 large peppers (I use a green one & a red one)
Plenty olive oil (not extra virgin)
1 chicken stock cube (use a fish one if you prefer)
1 chicken chopped up into small pieces (could use chicken breasts)
250g small prawns
250g baby clams or clams
250g calamares in rings
Mussels - 1 or 2 per person
Large prawns - 1 or 2 per person
Food colouring
Rice (short or long grain)
1 bag of frozen peas
Tin of pickled red peppers
Lemons
You'll need a paella pan and three large saucepans for the preparation!.
Preparation:
Your purist Spanish chef will cook the dish from start to finish in a paella dish!. I found that this caused a lot of spitting of hot ingredients considering the large open area of such a pan so I begin by cheating!
1) Take a large, deep saucepan and cover the bottom with the olive oil !.!.!. no worries about quantity as you can't go wrong!. Add the chopped chicken and stir until you hear that the frying has started!. Now throw in the chopped onion, pepper and garlic and fry away gently until everything is cooked!. Lots of juices come out of the chicken during this stage leaving you with a pan full of delicious contents and a great smelling kitchen!. Put this pan aside now as you won't need it until we get to using the paella pan in the final stage!.
2) This is the messy part of the preparation which you can begin while your pot of chicken is cooking away!. You'll need to take the heads and shells off all the small prawns and keep all the heads and shells!. Put the peeled prawns to one side along with the calamari rings which should be halved!. also wash the mussels and clams!.
The next stage is crucial !.!.!.!.
3) You MUST work with the correct quantity of liquid in this recipe!. Whereas everything else is quite flexible this isn't!. I work on the basis of half a mug of rice per person so if we're cooking for 8 people that's 4 mugs of rice!. Emilio taught me to use double the quantity of water to rice "plus a bit" which I've taken to be 9 mugs of water when cooking for these 8 people!.
You're only cooking for 4 people!? Okay, so that's 2 mugs of rice which requires 4 mugs of water "plus a bit" so up to 5 mugs of water!.
Now add this water to another deep saucepan and throw in the mussels and clams!. Bring them to the boil and continue until all the shells are open (discard any that don't open) then sieve the water into another large saucepan!. Set the mussels and clams aside as we won't need them until the final stage!.
Paella Recipe
Many people have told me that they've experienced disasters with paella recipes mainly due to rice still lying in the water/stock which makes the dish too soggy!.
I've never had any problem with this dish thanks to the lesson I learned from Emilio at Bar Victoria in Miraflores de la Sierra, a village in the Sierra de Guadarrama just outside Madrid!.
Emilio invited me into his kitchen and took me through the process step by step and I can honestly say that restaurant paella is never as good as this homemade version!. It is extremely flexible in terms of ingredients and cooking times so no need to get stressed, in fact a lot of the work can be done in advance!.
Paella ingredients:
For 6 - 8 people
1-2 large onions
1 head of garlic
2 large peppers (I use a green one & a red one)
Plenty olive oil (not extra virgin)
1 chicken stock cube (use a fish one if you prefer)
1 chicken chopped up into small pieces (could use chicken breasts)
250g small prawns
250g baby clams or clams
250g calamares in rings
Mussels - 1 or 2 per person
Large prawns - 1 or 2 per person
Food colouring
Rice (short or long grain)
1 bag of frozen peas
Tin of pickled red peppers
Lemons
You'll need a paella pan and three large saucepans for the preparation!.
Preparation:
Your purist Spanish chef will cook the dish from start to finish in a paella dish!. I found that this caused a lot of spitting of hot ingredients considering the large open area of such a pan so I begin by cheating!
1) Take a large, deep saucepan and cover the bottom with the olive oil !.!.!. no worries about quantity as you can't go wrong!. Add the chopped chicken and stir until you hear that the frying has started!. Now throw in the chopped onion, pepper and garlic and fry away gently until everything is cooked!. Lots of juices come out of the chicken during this stage leaving you with a pan full of delicious contents and a great smelling kitchen!. Put this pan aside now as you won't need it until we get to using the paella pan in the final stage!.
2) This is the messy part of the preparation which you can begin while your pot of chicken is cooking away!. You'll need to take the heads and shells off all the small prawns and keep all the heads and shells!. Put the peeled prawns to one side along with the calamari rings which should be halved!. also wash the mussels and clams!.
The next stage is crucial !.!.!.!.
3) You MUST work with the correct quantity of liquid in this recipe!. Whereas everything else is quite flexible this isn't!. I work on the basis of half a mug of rice per person so if we're cooking for 8 people that's 4 mugs of rice!. Emilio taught me to use double the quantity of water to rice "plus a bit" which I've taken to be 9 mugs of water when cooking for these 8 people!.
You're only cooking for 4 people!? Okay, so that's 2 mugs of rice which requires 4 mugs of water "plus a bit" so up to 5 mugs of water!.
Now add this water to another deep saucepan and throw in the mussels and clams!. Bring them to the boil and continue until all the shells are open (discard any that don't open) then sieve the water into another large saucepan!. Set the mussels and clams aside as we won't need them until the final stage!.
4) Now in the water which you've just boiled the shellfish add the heads and shells from the small prawns!. Once they're boiling add some yellow food colouring (saffron is of course the choice of the purist here but it doesn't create that fabulous paella colour and it's expensive)!. also add the chicken stock cube!. A fish stock cube is an alternative but I use chicken to tone down the fish flavour slightly!. The rice will take its salt from this stock cube!.
After a few minutes of gentle boiling the water will have taken on the flavour of the prawn heads and shells and will have turned into a deep yellow colour!. Turn off the heat and use a colander to sieve out the shells which can now be disposed of leaving you with a pan of delicious stock!.
5) Now we can move outside and cook in the paella pan!. In Spain we have burners that connect to a gas bottle and the paella pan sits on this burner!. Alternatively you can place your paella pan on the gas rings of your cooker though you must try to make the heat supply equal on all parts of the pan!.
Heat up the paella pan and add the contents of the saucepan containing the chicken, onions, peppers and garlic as well as the clams or baby clams!. Once these start sizzling throw in the rice (remember!.!. 4 mugs for 8 people and 2 mugs for 4 people)!. Stir the rice into the juices and don't worry if some bits stick as this becomes the favourite part of the paella in its home region of Valencia where the burnt bit is known as 'socorrat'!. also add the peeled prawns and calamares at this stage!.
Immediately pour in the yellow fish stock, stir and allow to boil very gently!. Don't worry if all the stock doesn't go in immediately, just let some cook off and add it later!. Now you throw in the frozen peas and place the mussels, large prawns and strips of red peppers carefully to make the dish look as attractive as possible!. This is where the guests start complementing the chef!
6) Allow the paella to cook gently for around 20 minutes, turning the pan occasionally to make sure that all parts of it are cooking equally!. Towards the end I like to put a newspaper over the pan which ensures that the rice on top cooks properly (keep the ink off the rice!)!. Once most of the liquid has been soaked up by the rice your masterpiece is finished!. Just place a few halves of lemon on top and place the whole paella pan in front of your very impressed guests
either of the sites below should helpWww@FoodAQ@Com
1-2 large onions
1 head of garlic
2 large peppers (I use a green one & a red one)
Plenty olive oil (not extra virgin)
1 chicken stock cube (use a fish one if you prefer)
1 chicken chopped up into small pieces (could use chicken breasts)
250g small prawns
250g baby clams or clams
250g calamares in rings
Mussels - 1 or 2 per person
Large prawns - 1 or 2 per person
Food colouring
Rice (short or long grain)
1 bag of frozen peas
Tin of pickled red peppers
Lemons
You'll need a paella pan and three large saucepans for the preparation!.
Preparation:
Your purist Spanish chef will cook the dish from start to finish in a paella dish!. I found that this caused a lot of spitting of hot ingredients considering the large open area of such a pan so I begin by cheating!
1) Take a large, deep saucepan and cover the bottom with the olive oil !.!.!. no worries about quantity as you can't go wrong!. Add the chopped chicken and stir until you hear that the frying has started!. Now throw in the chopped onion, pepper and garlic and fry away gently until everything is cooked!. Lots of juices come out of the chicken during this stage leaving you with a pan full of delicious contents and a great smelling kitchen!. Put this pan aside now as you won't need it until we get to using the paella pan in the final stage!.
2) This is the messy part of the preparation which you can begin while your pot of chicken is cooking away!. You'll need to take the heads and shells off all the small prawns and keep all the heads and shells!. Put the peeled prawns to one side along with the calamari rings which should be halved!. also wash the mussels and clams!.
The next stage is crucial !.!.!.!.
3) You MUST work with the correct quantity of liquid in this recipe!. Whereas everything else is quite flexible this isn't!. I work on the basis of half a mug of rice per person so if we're cooking for 8 people that's 4 mugs of rice!. Emilio taught me to use double the quantity of water to rice "plus a bit" which I've taken to be 9 mugs of water when cooking for these 8 people!.
You're only cooking for 4 people!? Okay, so that's 2 mugs of rice which requires 4 mugs of water "plus a bit" so up to 5 mugs of water!.
Now add this water to another deep saucepan and throw in the mussels and clams!. Bring them to the boil and continue until all the shells are open (discard any that don't open) then sieve the water into another large saucepan!. Set the mussels and clams aside as we won't need them until the final stage!.
Paella Recipe
Many people have told me that they've experienced disasters with paella recipes mainly due to rice still lying in the water/stock which makes the dish too soggy!.
I've never had any problem with this dish thanks to the lesson I learned from Emilio at Bar Victoria in Miraflores de la Sierra, a village in the Sierra de Guadarrama just outside Madrid!.
Emilio invited me into his kitchen and took me through the process step by step and I can honestly say that restaurant paella is never as good as this homemade version!. It is extremely flexible in terms of ingredients and cooking times so no need to get stressed, in fact a lot of the work can be done in advance!.
Paella ingredients:
For 6 - 8 people
1-2 large onions
1 head of garlic
2 large peppers (I use a green one & a red one)
Plenty olive oil (not extra virgin)
1 chicken stock cube (use a fish one if you prefer)
1 chicken chopped up into small pieces (could use chicken breasts)
250g small prawns
250g baby clams or clams
250g calamares in rings
Mussels - 1 or 2 per person
Large prawns - 1 or 2 per person
Food colouring
Rice (short or long grain)
1 bag of frozen peas
Tin of pickled red peppers
Lemons
You'll need a paella pan and three large saucepans for the preparation!.
Preparation:
Your purist Spanish chef will cook the dish from start to finish in a paella dish!. I found that this caused a lot of spitting of hot ingredients considering the large open area of such a pan so I begin by cheating!
1) Take a large, deep saucepan and cover the bottom with the olive oil !.!.!. no worries about quantity as you can't go wrong!. Add the chopped chicken and stir until you hear that the frying has started!. Now throw in the chopped onion, pepper and garlic and fry away gently until everything is cooked!. Lots of juices come out of the chicken during this stage leaving you with a pan full of delicious contents and a great smelling kitchen!. Put this pan aside now as you won't need it until we get to using the paella pan in the final stage!.
2) This is the messy part of the preparation which you can begin while your pot of chicken is cooking away!. You'll need to take the heads and shells off all the small prawns and keep all the heads and shells!. Put the peeled prawns to one side along with the calamari rings which should be halved!. also wash the mussels and clams!.
The next stage is crucial !.!.!.!.
3) You MUST work with the correct quantity of liquid in this recipe!. Whereas everything else is quite flexible this isn't!. I work on the basis of half a mug of rice per person so if we're cooking for 8 people that's 4 mugs of rice!. Emilio taught me to use double the quantity of water to rice "plus a bit" which I've taken to be 9 mugs of water when cooking for these 8 people!.
You're only cooking for 4 people!? Okay, so that's 2 mugs of rice which requires 4 mugs of water "plus a bit" so up to 5 mugs of water!.
Now add this water to another deep saucepan and throw in the mussels and clams!. Bring them to the boil and continue until all the shells are open (discard any that don't open) then sieve the water into another large saucepan!. Set the mussels and clams aside as we won't need them until the final stage!.
4) Now in the water which you've just boiled the shellfish add the heads and shells from the small prawns!. Once they're boiling add some yellow food colouring (saffron is of course the choice of the purist here but it doesn't create that fabulous paella colour and it's expensive)!. also add the chicken stock cube!. A fish stock cube is an alternative but I use chicken to tone down the fish flavour slightly!. The rice will take its salt from this stock cube!.
After a few minutes of gentle boiling the water will have taken on the flavour of the prawn heads and shells and will have turned into a deep yellow colour!. Turn off the heat and use a colander to sieve out the shells which can now be disposed of leaving you with a pan of delicious stock!.
5) Now we can move outside and cook in the paella pan!. In Spain we have burners that connect to a gas bottle and the paella pan sits on this burner!. Alternatively you can place your paella pan on the gas rings of your cooker though you must try to make the heat supply equal on all parts of the pan!.
Heat up the paella pan and add the contents of the saucepan containing the chicken, onions, peppers and garlic as well as the clams or baby clams!. Once these start sizzling throw in the rice (remember!.!. 4 mugs for 8 people and 2 mugs for 4 people)!. Stir the rice into the juices and don't worry if some bits stick as this becomes the favourite part of the paella in its home region of Valencia where the burnt bit is known as 'socorrat'!. also add the peeled prawns and calamares at this stage!.
Immediately pour in the yellow fish stock, stir and allow to boil very gently!. Don't worry if all the stock doesn't go in immediately, just let some cook off and add it later!. Now you throw in the frozen peas and place the mussels, large prawns and strips of red peppers carefully to make the dish look as attractive as possible!. This is where the guests start complementing the chef!
6) Allow the paella to cook gently for around 20 minutes, turning the pan occasionally to make sure that all parts of it are cooking equally!. Towards the end I like to put a newspaper over the pan which ensures that the rice on top cooks properly (keep the ink off the rice!)!. Once most of the liquid has been soaked up by the rice your masterpiece is finished!. Just place a few halves of lemon on top and place the whole paella pan in front of your very impressed guests
either of the sites below should helpWww@FoodAQ@Com