Asian Style Paella Recipes

BASQUE STYLE PAELLA

Steps:

• Place chicken breasts, skin side up, in greased 13x9x2" baking pan.
• Season with salt and pepper. Brush with melted butter.
• Sprinkle with coriander, cover with foil and bake at 350*F for 40 minutes.
• Uncover; sprinkle with sherry and bake 20 minutes longer, basting occasionally with pan drippings.
• Cook garlic, onion, and rice in hot olive oil in large skillet until golden.
• Add green pepper, broth, tomatoes, salt and sugar. Cover and simmer gently for 25 minutes. Stir occasionally.
• Stir in chicken, shrimp, clams, cayenne, and olives. Cover and continue cooking 5 minutes, or until clams pop open and liquid is absorbed.

PAELLA (WITH AN ASIAN FLAIR)

Steps:

• Place the rice in a large skillet and add the coconut milk and water. Bring to a boil and then reduce to a simmer for 10 minutes.
• Add the remaining ingredients except the shrimp. Cook for another 10 minutes, stirring frequently. The rice should be slightly al dente at this point and there should still be some free liquid in the pan. Add a little water if not.
• Add the shrimp and cook until they turn pink and curl up. If the mixture is still very runny, remove the shrimp and continue cooking the mixture until all free liquid is absorbed. Recombine the shrimp and serve.

SPANISH-STYLE PAELLA

Steps:

• In a large saucepan or skillet over medium-high heat, cook sausage and chicken in oil for 5 minutes or until sausage is lightly browned and chicken is no longer pink, stirring frequently. Add garlic; cook 1 minute longer. Drain if necessary. , Stir in rice and onion. Cook until onion is tender and rice is lightly browned, stirring frequently. Add the broth, tomatoes, paprika, cayenne, salt and saffron. Bring to a boil. Reduce heat to low; cover and cook for 10 minutes. , Stir in the shrimp, peppers and peas. Cover and cook 10 minutes longer or until rice is tender, shrimp turn pink and liquid is absorbed. Top with fresh parsley and lemon wedges, if desired.