Paella recipe anyone?!
Paella recipe anyone?
I am looking for a paella recipe that is easy for a first time paella maker. Anyone who has been doing it for years any tips or secrets?! I would like to use chicken, shrimp, squid and sausage for the meats. Thanks in advance.
Answers:
1/4 cup olive oil
3 to 5 pounds chicken, cut in serving pieces
1/4 cup water
1/2 cup chopped onion
1 clove garlic, halved
3 tablespoons butter
2 cups uncooked rice
few bits saffron, about 1/8 teaspoon
4 cups chicken broth
1 pound shrimp, cooked, shells removed
1 cup cooked diced ham or about 3/4 cup thinly sliced cooked Italian sausage
2 dozen cherrystone clams in shell
PREPARATION:
In a large pan, heat the olive oil. Wash chicken and pat dry. Add the chicken to the hot olive oil and brown well on all sides. Add the water and cover and cook until chicken is tender, about 30 to 40 minutes. Remove the pieces of chicken and set aside. To the juices in the pan, add the onion and garlic. Cook slowly 5 minutes. Do not brown. Melt the butter in a saucepan; add the rice and saffron. Stir over low heat 5 minutes and add the chicken broth or water. Bring to the boiling point, cover and cook slowly for 17 minutes. Stir into the pan with the onion. In a large 4-quart casserole or oven-proof Dutch oven, layer the rice, chicken, shrimp, sausage and clams. Have a few of the clams on top. Bake at 350° until thoroughly heated and the clams are open.
Serves 8.
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pound medium shrimp, shelled and deveined, shells reserved
4 cups water
1 pound cleaned squid
2 Tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, thinly sliced
1 red pepper, cut into thin strips
1 cup canned tomatoes, with their juice, chopped
1-1/2 teaspoons salt
2 cups medium-grain rice
1/8 teaspoon ground saffron
1 pound sea scallops
1 cup frozen peas
PREPARATION:
Make shrimp stock:
In 3-quart saucepan, combine shrimp shells and water. Heat to boiling; reduce heat, partially cover, and simmer 30 minutes. Strain broth through sieve; discard shells There should be about 3 cups shrimp broth.
Rinse squid with cold running water and pat dry with paper towels. Slice squid bodies crosswise into 1/2-inch rings. Cut tentacles into 1-inch pieces. In deep nonstick 12-inch skillet, heat oil over medium-low heat. Add onion and garlic and cook, stirring frequently, until onion is tender, about 7 minutes. Add red pepper and cook 4 minutes. Add squid and cook 2 minutes.
Add tomatoes with their juice, 1/2 cup shrimp broth, and 1/4 teaspoon salt. Heat to boiling. Reduce heat; cover and simmer 30 minutes. Stir in rice, saffron, remaining 2-1/2 cups shrimp stock, and remaining 1-1/4 teaspoons salt. Heat to boiling over high heat. Reduce heat; cover and simmer until squid is tender and rice is cooked through, about 20 minutes.
Pull off and discard tough crescent-shaped muscle from each scallop. Cut scallop horizontally in half if large. Stir scallops, shrimp, and frozen peas into rice mixture in skillet; cover and cook until scallops and shrimp are just opaque throughout, about 9 minutes longer.
Yield: 6 servings
Source(s):
http://southernfood.about.com/rsrch.htm?...
Easy Paella
Prep Time: 10 min
Total Time: 25 min
Makes: 4 servings, 2 cups each
4 boneless skinless chicken thighs (1 lb.)
1 medium onion, chopped
1 medium red pepper, chopped
1 Tbsp. oil
1 can (14-1/2 oz.) chicken broth
1 can (15 oz.) stewed tomatoes, undrained
1 cup frozen peas
1 tsp. turmeric (optional)
1/2 tsp. red pepper flakes
2 cups MINUTE White Rice, uncooked
COOK chicken, onion and bell peppers in hot oil in large skillet until chicken is browned on both sides, turning chicken and stirring vegetables occasionally.
ADD chicken broth, tomatoes with their liquid, the peas, turmeric and red pepper flakes; bring to boil.
STIR in rice. Reduce heat to low; cover. Cook 5 min. or until rice is tender.
PAELLA
1 tbl olive oil
1 tsp jarred chopped garlic
1 lb cleaned med shrimp
1 cup frozen chopped onion
1 cup (about 4 oz) lite kielbasa sausage, sliced about 1/4-1/2"
thick
1 box (6.8 oz) Spanish seasoned rice & vermicelli mix
1 can (14.5 oz) Mexican-flavored stewed tomatoes (or plain)
1 cup frozen peas
1 can (14 oz) marinated artichoke hearts, drained, quartered
Heat oil in skillet; add garlic & shrimp & saute 3 mins till just
cookedd. Remove shrimp to bowl; cover to keep warm.
In same skillet saute onion, sausage 3 mins. Add rice mix w/o
seasoning packet. Simmer, covered, 20 mins until tender. Add shimp &
artichoke; heat thru.
You can probably add whatever U like to this dish, leftover chicken, clams, etc.
Correction:
In same skillet, saute onion, sausage, 3 mins. Add rice mix w/o seasoning pack; cook rice 3 mins. Add 2 cups water, tomatoes, peas, seasoning packet. Simmer covered, 20 mins, until tender. Add shrimp & artichoke; heat through.
AND:
http://www.williams-sonoma.com/srch/reci...
http://www.recipetips.com/recipe-cards/t...
For me cooking a Paella is about levels of flavour, when you start, fry your chicken and chorizo (sausage) in the pan, the add your rice with a little more olive oil and make sure the the rice is coated with the olive oil and any of the meat juices, the add your stock, pulped tomato and garlic etc, once that has settle down to a good boil add your squid, prawns and any vegetables, chick peas are traditional as are stripes of green and red peppers, another really cool decoration is to use opened mussels and stand them pointy end into the rice and the take some lemons wedges and cut between the flesh and rind and slip them onto the edge of the pan.
One thing to worry about is the rice not cooking, if you find your liquid levels are down and the rice isnt cooked just add some water and keep adding it until the rice is cooked then let the water evaporate until therice is cooked but dry. Let some of the rice catch on the bottom, this is so yummy and there is always a fight for this when we have it. Good luck, this is a wonderful dish for people to sit around a table chatting and digging in, Dont forget the sangria !!!!!
had this last night
1/3 cup of Olive Oil
1 Small Onion, minced
2-3 cloves of garlic, crushed
3-5 tbsps minced fresh parsley
1 generous pinch of saffron
2 tbsps of chicken stock
3 skinless Chicken Breasts, cut in large chunks
2 green peppers, sliced
1 red pepper, sliced
1 tsp of yellow food coloring (optional)
225 g tomatoe sauce
1 tsp sugar
4 cups of rice
7 cups of water
Salt
Saute onion, parsley, and garlic in olive oil until the
onion begins to become transparent. Add saffron,
chicken bullion, chicken, peppers and saute until
chicken has become white. Add tomato sauce, sugar,
food colouring. Stir. Add rice & water and bring to boil.
Salt to taste. Boil 10 minutes, stirring occasionally.
Simmer 10 minutes covered, stirring occasionally. If the
rice appears to be getting too dry during the last 10
minutes, add more water. If the rice is too wet at the
end of the 10 minutes, uncover and evaporate
unwanted liquid.
EAT