Artichoke Paella Recipes

ARTICHOKE PAELLA

Steps:

• Put the saffron threads and water in a small bowl and let infuse for a few minutes.
• Meanwhile, heat the oil in a skillet and cook the onion and zucchini over medium heat, stirring, for 2-3 minutes, or until softened. Add the garlic, cayenne pepper, and saffron and it's soaking liquid and cook, stirring constantly, for 1 minute. Add the tomato wedges, chickpeas, and artichokes and cook, stirring, for an additional 2 minutes.
• Add the rice and cook, stirring constantly, for 1 minute, or until the rice is glossy and coated. Pour in most of the hot stock and bring to a boil, then let simmer, uncovered, for 10 minutes. Do not stir during cooking, but shake the pan once or twice. Add the green beans and season. Shake the pan and cook for 10-15 minutes, or until the rice grains are cooked. If the liquid is absorbed too quickly, pour in a little more hot stock, then shake the pan to spread the liquid through the paella.
• When all the liquid has been absorbed and you detect a faint toasty aroma coming form the rice, remove from the heat immediately to prevent burning. Cover the pan with a clean dish towel or foil and let stand for 5 minutes. Serve direct from the pan with the lemon wedges to squeeze over the rice.

SEAFOOD PAELLA WITH ARTICHOKES

Steps:

• Heat oil in a dutch oven (or other large cooking pot) over medium high heat.
• Add onion, garlic; sauté 2 minutes.
• Add saffron liquid, 1 cup water, tomatoes, chicken broth, red& black pepper and bring to a boil.
• Stir in rice, cover, reduce heat and simmer 10 minutes.
• Stir occasionally.
• After 10 minutes check consistency of rice – should be creamy with some liquid.
• If necessary add more water until rice is tender and creamy.
• Add artichokes, vermouth, seafood& fish.
• Cover and simmer 5 minutes or until mussel (or clam) shells open.
• Discard any unopened shells.
• Sprinkle with parsley.

SEAFOOD AND CHICKEN PAELLA WITH ARTICHOKE HEARTS

Steps:

• Cut the red pepper, removing the seeds and slice into 4 sections. In the oven (475) or over the grill, roast the peppers until charred, about 12 - 15 minutes. Remove the pepper to a bowl and place a plate over it to steam the veggies for about 10 - 15 minutes. Remove the skin and cut the peppers into strips. Set aside in a baggie.
• In a bowl, combine the olive oil, Italian seasoning, garlic, salt and pepper. In two separate containers, add the marinade to the chicken and the prawns. Cover and refrigerate overnight.
• Remove the chicken from the marinade, reserving the marinade. Heat about 1 T of the marinade in a skillet over medium high heat and cook the chicken until lightly brown. Remove the chicken to a plate.
• Add the sausage to the pan and cook over medium heat until well browned. Remove to the plate.
• Add a bit of the reserved marinade to the skillet and add the onions and garlic. Cook until soft. Stir in the rice and brown slightly.
• Remove the onions/rice mixture to a paella pan. Using part of the chicken stock, deglaze the skillet and add the liquid to the rice.
• Add the rest of the broth, tomatoes, saffron threads, chicken and sausage. Bring to a boil, cover and simmer for 25 minutes, stirring occasionally until rice is tender.
• Cover the peas with warm water for about 10 minutes to bring them to room temperature. Drain.
• Add white wine, peas, scallops and artichoke hearts; toss gently.
• Drain shrimp; push into rice mixture along with the clams. Add the red pepper.
• Bake, covered in 350 oven for 15 - 20 minutes, or until shrimp are pink and clams are open.
• Garnish with parsley, lemon slices and parmesan cheese.