So I know I can go on line and just look up any recipes for Paella?!
Thanx!!!
Answers: but I'm interested in yours, that you've made. That's what everyone is on Y!A for. Any recipes out there?
Thanx!!!
This is my grandmothers recipe.... and its simply amazing.. i alter it a little every time for a different taste... sometimes i use chicken with the skin on, add tomatoes and ditch the zest, also sometimes i add garlic or add extra shrimp! The sky is really the limit! Mm simply amazing!
INGREDIENTS
* 2 tablespoons olive oil
* 1 tablespoon smoked paprika
* 2 teaspoons dried oregano
* salt and black pepper to taste
* 2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
*
* 2 tablespoons olive oil, divided
* 3 cloves garlic, crushed
* 1 teaspoon crushed red pepper flakes
* 2 cups uncooked short-grain white rice
* 1 pinch saffron threads (if you don't want to spend the money just substitute with turmeric (1teaspoon)
* 1 bay leaf
* 1/2 bunch Italian flat leaf parsley, chopped
* 1 quart chicken stock
* 2 lemons, zested
*
* 2 tablespoons olive oil
* 1 Spanish onion, chopped
* 1 red bell pepper, coarsely chopped
* 1 pound chorizo sausage, casings removed and crumbled
* 1 pound 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.
I NENNNNNNNNNNNNNNNN
This is a family favorite:
Asparagus and Manchego Cheese Paella
1/2 cup (4 fl. oz) olive oil
3 skinless, boneless chicken breasts, cut into chunks
1 large onion, chopped fine
4 cloves garlic, minced
1 1/2 cups (12 oz) rice
2 cups (8 oz) broccoli florets, cut into bite-size pieces
3 1/4 cups (26 fl. oz) chicken broth
1/4 teaspoon powdered saffron
8 oz uncooked shrimp
14 oz canned asparagus tips
Salt and pepper, to taste
3/4 cup (2 1/2) grated Manchego cheese
Preparation
Heat the oil in a paella pan over medium heat. Cook the chicken until browned on all sides. Remove the chicken from the pan and transfer to a dish.
Add the onion and garlic to the paella pan, and cook for 2 minutes. Add the rice, broccoli, both saffron, shrimp, and cooked chicken.
Reduce the heat to medium, cover, and cook for a further 20 minutes.
Mix in the asparagus tips and salt and pepper to taste. Cook for a further 5 minutes or until the chicken and rice are tender and the broth has been absorbed.
Remove the pan from the heat, sprinkle with the Manchego cheese, and serve.