SPANISH PAELLA
Recipe video above. The most famous Spanish dish of them all! Paella is meant to be a fun relaxed dish, so don't get hung up about having the exact same seafood I've used - see Notes. And don't be scared of making paella - it is actually very forgiving if you have the right liquid/rice ratios and follow the order in which I cook things!Note on Chorizo - NOT in traditional Spanish Paella recipes however, it's widely used in Spanish restaurants outside of Spain. Australia would faint if I excluded it. So it's in!
Provided by Nagi | RecipeTin Eats
Categories Dinner
Time 45m
Number Of Ingredients 16
Steps:
- Chorizo - Heat 1 tbsp oil in a 30cm / 10" paella pan or large skillet over high heat (Note 9). Add chorizo and cook until browned on each side (~ 3 minutes). Remove with a slotted spoon and set aside.
- Squid - Add squid and cook for 45 seconds on each side, then remove and set aside.
- Garlic, onion, capsicum - Add remaining oil (if needed). Add garlic and onion, cook for 2 minutes. Add capsicum, cook for 1 minute.
- Chicken - Add chicken. Cook for 2 minutes until lightly browned but still raw inside.
- Add Rice - Add rice and mix until the grains are coated in oil.
- Cooking broth - Add in most of the chorizo (reserve 1/4 for garnish), chicken stock, fresh or crushed tomato and saffron. Stir.
- Simmer 1 - Bring it to a simmer then adjust heat so it's simmering fairly gently (not super rapidly, will burn rice). Simmer for 10 minutes - no stirring! At this stage, a bit of rice should be poking through to the surface but there should still be plenty of liquid.
- Add peas, prawns and mussels - Scatter over peas, squidge the prawns and mussels into the rice (partial submerge is fine).
- Simmer 2 - Cook for 8 minutes (turn prawns halfway if you think it's necessary) or until prawns are opaque, mussels are open, and most of the liquid has been absorbed but still a bit liquidy. Discard any mussels that do not open. Remove from stove.
- Check rice - Do a taste test to see if the rice is cooked - it should be firm but cooked. If it is too firm for your taste, no stress, just add a splash of hot water (not too much!) and keep cooking.
- Rest - Scatter over squid and reserved chorizo (residual heat will warm through), cover with lid then rest for 5 minutes (rice will absorb remainig liquid). Paella rice should now be tender but "juicy", not stodgy and thick (if it is, add splash of water to loosen it).
- Garnish - scatter with parsley and wedges of lemon. Take to table as is, then mix up rice with seafood before serving!
Nutrition Facts : ServingSize 553 g, Calories 692 kcal, Carbohydrate 55.7 g, Protein 56.3 g, Fat 25.6 g, SaturatedFat 7.3 g, Cholesterol 284 mg, Sodium 1247 mg, Fiber 2.3 g, Sugar 4.6 g
SPANISH PAELLA
You can make a delicious, authentic Paella--the most popular dish of Spain--in your own kitchen with simple ingredients like rice, saffron, vegetables, chicken, and seafood.
Provided by Lauren Allen
Categories Main Course
Time 1h
Number Of Ingredients 19
Steps:
- *Please note, this is my version of Paella Mixta I learned to make while living in Madrid, Spain. I've simplified the recipe as best I could for anyone to be able to make without a special pan or equipment. There are MANY variations to Paella so please be respectful that my authentic recipe may be different from yours!
- Add olive oil to a skillet over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed.
- Add chicken pieces, 2 tablespoons chopped parsley and rice to the pot. Cook for 1 minute.
- Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!).
- Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking. (We don't ever stir the rice, so that a crispy crust forms at the bottom, called a socarrat).
- Cook for about 15-18 minutes (uncovered), then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking).
- Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.
- Garnish with fresh parsley and lemon slices. Serve.
Nutrition Facts : Calories 535 kcal, Carbohydrate 59 g, Protein 37 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 260 mg, Sodium 1159 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
MUSSELS WITH CHORIZO AND FENNEL
Provided by Michele Ragussis, Food Network Star Season 8 Finalist
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a large, deep skillet over medium-high heat. Add the olive oil and chorizo and saute for about 2 minutes. Then the celery, garlic, tomatoes, fennel and onions, and saute until tender but not too soft, 5 to 8 minutes.
- Add the mussels, and saute again until the mussels start to pop open. Add the clam juice and wine and cover the skillet. Steam the mussels until they open, 7 to 10 minutes. Remove any mussels that didn't open, and transfer the rest from the skillet to a serving bowl(s), leaving the liquid behind. Add the butter and simmer until the liquid reduces a bit, about 2 minutes.
- Pour the liquid over the mussels and serve with a delightful crusty bread.
MUSSELS WITH CHORIZO
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put the olive oil in a large pot that can later be covered, and turn the heat to medium. Cook the onion and chorizo, stirring occasionally, until the onion softens, about 5 minutes.
- Put the mussels in the pot; cover and cook, shaking the pot occasionally, until mussels open, about 10 minutes. If they have not generated enough broth for you, add the wine and cook, uncovered, another 5 minutes. Sprinkle with parsley, and serve.
Nutrition Facts : @context http, Calories 590, UnsaturatedFat 17 grams, Carbohydrate 20 grams, Fat 28 grams, Fiber 0 grams, Protein 61 grams, SaturatedFat 7 grams, Sodium 1649 milligrams, Sugar 1 gram
SHEET-PAN PAELLA WITH CHORIZO, MUSSELS, AND SHRIMP
This classic Spanish dish comes together in a snap when cooked on a baking sheet.
Provided by Katherine Sacks
Categories Bake Kid-Friendly Dinner Mussel Shrimp Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Sheet-Pan Dinner Small Plates
Yield Makes 4 servings (8 cups)
Number Of Ingredients 19
Steps:
- Arrange rack in center of oven and preheat to 350°F. Coat rimmed baking sheet with cooking spray. Spread rice on sheet and toast 5 minutes.
- Meanwhile, bring broth, bay leaf, pepper, paprika, saffron, and 1 tsp. salt to a low boil over medium heat in a medium saucepan. Pour broth mixture into a measuring cup with a spout.
- Remove rice from oven and stir. Arrange chorizo and shallots evenly over rice and pour broth mixture carefully over. Cover baking sheet with inverted second baking sheet, then bake 20 minutes. Carefully remove top baking sheet, stir rice mixture, and continue to bake, uncovered, 5 minutes more.
- Combine shrimp with remaining 1/2 tsp. salt in a medium bowl. Remove baking sheet from oven, discard bay leaf, and stir rice mixture again. Scatter shrimp, mussels, tomatoes, peas, red peppers, and olives over rice. Continue baking until rice is tender, shrimp is opaque and pink, and mussels have opened, about 8 minutes more. Transfer mixture to a serving bowl and toss with parsley.
SAFFRON RICE WITH MUSSELS, CHORIZO AND SWEET POTATOES
Provided by Molly O'Neill
Categories dinner, main course
Time 45m
Yield Eight servings
Number Of Ingredients 13
Steps:
- Steam the mussels (see recipe). Measure the broth and add enough water to equal 2 cups. Set aside the mussels and the broth.
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Add the chorizo and cook until browned, about 5 minutes. Stir in the rice and cook, stirring, for 2 minutes. Add the reserved mussel liquid, white wine, water, saffron and 2 teaspoons salt, and bring to a boil. Reduce to a simmer, cover and cook until the liquid has been absorbed and the rice is tender, about 17 minutes.
- Gently stir in the lemon rind, sweet potatoes and additional salt to taste. Divide among 8 plates. Top with mussels and serve immediately.
Nutrition Facts : @context http, Calories 545, UnsaturatedFat 8 grams, Carbohydrate 75 grams, Fat 14 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 824 milligrams, Sugar 4 grams
SAFFRON RICE WITH CHORIZO
Categories Rice Side Quick & Easy Sausage Saffron Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 10
Steps:
- Heat oil in heavy large saucepan over medium heat. Add onion, bell pepper and garlic and sauté until vegetables are tender, about 6 minutes. Add sausage, broth and saffron and bring to boil, stirring occasionally. Reduce heat, cover and simmer until rice is tender, about 15 minutes. Remove from heat. Let stand 5 minutes. Season with salt and pepper. Mix in parsley and serve.
SAFFRON RICE WITH CHORIZO
A great side dish for chicken or fish.
Provided by Suzy Chaves
Categories Rice Sides
Number Of Ingredients 10
Steps:
- 1. Heat oil in heavy large saucepan over medium heat. Add onion, bell pepper and garlic and sauté until vegetables are tender, about 6 minutes.
- 2. Add sausage, broth and saffron and bring to boil, stirring occasionally.
- 3. Reduce heat, cover and simmer until rice is tender, about 15 minutes.
- 4. Remove from heat. Let stand 5 minutes. Season with salt and pepper. Mix in parsley and serve.
STEAMED MUSSELS WITH TOMATO AND CHORIZO BROTH
Don't Move a Mussel-Seriously-this one-pot dinner is that easy. Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.
Provided by Chris Morocco
Categories Tomato Low Fat Kid-Friendly Low Cal Dinner Mussel Spring Summer Tarragon Bon Appétit Christmas Eve Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield 4 Servings
Number Of Ingredients 10
Steps:
- Heat chorizo and 2 tablespoons oil in a large heavy pot over medium, stirring occasionally, until chorizo begins to brown and crisp, about 4 minutes. Add garlic and fennel seeds and cook, stirring, until fragrant, about 1 minute. Add tomatoes and wine and bring to a simmer; season with pepper. Cook until reduced by three-quarters, 6-8 minutes.
- Add mussels. Cover and cook, stirring occasionally, until mussels open, 6-8 minutes. Discard any mussels that don't open. Drizzle toast with oil. Serve mussels topped with tarragon with toast alongside.
BIG MUSSELS WITH CHORIZO AND SAFFRON RICE
Steps:
- In a medium saucepan, heat the combination of stocks and saffron to a boil, then add a generous drizzle of EVOO and the rice. Cover and cook until tender, stirring occasionally, about 17 minutes.
- Heat a deep skillet over medium-high heat. Add the 2 tablespoons of the EVOO and the chorizo and cook for 2 minutes to render some of the chorizo's fat, then add the garlic, onions, bell peppers, celery, and bay leaf and season with salt and pepper. Cook the vegetables for 7 to 8 minutes, then add the wine and reduce for 1 minute. Add the tomatoes and stir. Add the mussels to the pan in an even layer, then cover the pan tightly. Cook for 3 to 4 minutes to open the mussels. Remove the lid and discard any unopened mussels. Also discard the bay leaf. Combine the parsley in the pan with a serious shake.
- To serve, add the peas to the cooked rice and toss to combine. Arrange the cooked rice in shallow bowls or on a large, deep platter. Top with the mussels and sauce. Pass crusty bread for mopping.
- Tidbit
- Saffron powder is sometimes available in small, affordable envelopes near the fish counter. Saffron threads are more expensive, but a tin will last a long time-just remember to keep it in a cool place away from the heat of the stove!
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