MUSHROOM AND KALE PAELLA
Provided by Bobby Flay
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 30
Steps:
- Preheat the oven to 425 degrees F.
- Heat 2 tablespoons of the olive oil in a 12-inch paella pan or ovenproof skillet over medium-high heat. Cook the mushrooms, tossing occasionally, until they release their liquid and are slightly brown, 4 to 6 minutes. Add the onion, bell pepper, poblano and garlic, and cook, stirring constantly, until they soften, about 3 minutes; season with salt and pepper.
- Add the rice and cook, stirring constantly, until the rice is translucent, about 3 minutes. Add the wine and cook, stirring, until completely evaporated, about 2 minutes. Return the mushrooms to the pan, stir in the 1 teaspoon thyme, and add enough mushroom stock just to cover the rice; season with salt and pepper. Cook, without stirring, adding more stock as needed to keep the rice moist while cooking, until the rice is al dente and all the liquid is absorbed, 15 to 20 minutes. (Shake the pan after each addition of stock to distribute it evenly.)
- Continue to cook the paella, occasionally moving the pan around the burner to make sure all areas get evenly heated, until a crust (socarrat) forms around the sides and bottom of the pan (the rice will smell toasted and make a light crackling sound), 6 to 8 minutes.
- Make 4 shallow divots on the surface of the paella and crack an egg into each divot. Transfer the pan to the oven and bake until the egg whites are just set, 8 to 10 minutes.
- Meanwhile, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the kale, season with salt and pepper, and cook, tossing, until slightly wilted. Add 1/4 cup water to the skillet and cook, tossing, until the kale is completely wilted, about 5 minutes longer.
- Arrange the kale around the eggs, drizzle with the Calabrian chile oil and sprinkle with the parsley. Serve the paella in the pan.
- Place porcini mushrooms in a medium heatproof bowl and cover with the boiling water; let sit 30 minutes. Line a fine-mesh sieve with 2 layers of paper towel and set over another medium heatproof bowl; pour mushroom mixture through, letting the towels catch any grit from the mushrooms. Set aside the porcini mushrooms and their soaking liquid.
- Heat the oil in a large saucepan over medium heat. Cook the onion, carrot, and celery, stirring occasionally, until softened, 5 to 7 minutes. Add the cremini mushrooms, parsley, thyme, peppercorns, salt, reserved porcini mushrooms and their soaking liquid, and 6 cups cold water. Bring to a boil, reduce the heat, and simmer for 30 minutes.
- Strain the stock into a clean saucepan and keep warm over low heat (you should have about 6 cups). Stock can be made 4 days ahead. Cover and refrigerate. Reheat before using.
- Combine the chiles, oil and thyme in a blender and blend until smooth; season with salt and pepper. Can be made a few days in advance, tightly covered and refrigerated. Bring to room temperature before using.
SHELLFISH AND CHICKEN PAELLA WITH SAFFRON RICE CHORIZO AND GREEN PEAS
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Yield 8 servings
Number Of Ingredients 60
Steps:
- For the rice: Heat the olive oil and butter in a large saucepan over medium-high heat. Add the onions and cook until soft. Add the rice and stir to coat. Add the saffron to the simmering stock and let cook for 1 minute. Add the hot stock to the rice and let come to a boil. Reduce the heat to low, cover the pan and let cook for 15 to 18 minutes, remove cover and fluff with a fork.
- For the aioli: Place the garlic, salt, egg yolks, lemon juice and zest in a food processor or blender and process until smooth. Slowly add the oil, drop by drop at first, until thickened. Season with salt and white pepper to taste. Refrigerate until ready to use.
- For the paella: Preheat the oven to 375 degrees F. Place the tomatoes in a small baking dish and drizzle with the honey and 2 tablespoons of the olive oil. Season with salt and pepper and roast until soft. Set aside.
- Preheat the oven to 450 degrees F. Heat 3 tablespoons of the olive oil in a large ovenproof pan until almost smoking. Season the chickens with salt and pepper to taste, place in the pan and brown all sides. Degrease the pan and place in the oven and roast the chickens until cooked through, 25 to 30 minutes. Let rest 15 minutes, then cut into quarters.
- Bring a large pot of salted water to a boil. Add the lobsters and cover the pot. Bring the water back to the boil, reduce the heat, and continue cooking for 12 to 15 minutes or until cooked through. Cook the chorizo in a medium saute pan over medium-high heat until browned. Remove the chorizo to a plate lined with paper towels. Heat 2 tablespoons of the olive oil in a large saute pan or paella pan until almost smoking. Season the shrimp with salt and pepper and saute for 1 minute.
- Season the squid with salt and pepper to taste and add to the pan. Continue cooking an additional 2 to 3 minutes until just cooked though. Add the rice, stock, peas, tomatoes, chicken, lobsters and chorizo and stir to combine. Add the mussels and clams, cover the pot and continue cooking until the clams and mussels open. Fold in the parsley and lemon aioli and mix until combined, season with salt and pepper to taste. Serve immediately.
- For the rice: Heat the olive oil and butter in a large saucepan over medium-high heat. Add the onions and cook until soft. Add the rice and stir to coat. Add the saffron to the simmering stock and let cook for 1 minute. Add the hot stock to the rice and let come to a boil. Reduce the heat to low, cover the pan and let cook for 15 to 18 minutes, remove cover and fluff with a fork.
- For the aioli: Place the garlic, salt, egg yolks, lemon juice and zest in a food processor or blender and process until smooth. Slowly add the oil, drop by drop at first, until thickened. Season with salt and white pepper to taste. Refrigerate until ready to use.
- For the paella: Preheat the oven to 375 degrees F. Place the tomatoes in a small baking dish and drizzle with the honey and 2 tablespoons of the olive oil. Season with salt and pepper and roast until soft. Set aside.
- Preheat the oven to 450 degrees F. Heat 3 tablespoons of the olive oil in a large ovenproof pan until almost smoking. Season the chickens with salt and pepper to taste, place in the pan and brown all sides. Degrease the pan and place in the oven and roast the chickens until cooked through, 25 to 30 minutes. Let rest 15 minutes, then cut into quarters.
- Bring a large pot of salted water to a boil. Add the lobsters and cover the pot. Bring the water back to the boil, reduce the heat, and continue cooking for 12 to 15 minutes or until cooked through. Cook the chorizo in a medium saute pan over medium-high heat until browned. Remove the chorizo to a plate lined with paper towels. Heat 2 tablespoons of the olive oil in a large saute pan or paella pan until almost smoking. Season the shrimp with salt and pepper and saute for 1 minute.
- Season the squid with salt and pepper to taste and add to the pan. Continue cooking an additional 2 to 3 minutes until just cooked though. Add the rice, stock, peas, tomatoes, chicken, lobsters and chorizo and stir to combine. Add the mussels and clams, cover the pot and continue cooking until the clams and mussels open. Fold in the parsley and lemon aioli and mix until combined, season with salt and pepper to taste. Serve immediately.
PAELLA VALENCIANA
Steps:
- Preheat oven to 350 degrees F. In a paella pan, heat the olive oil and saute the pork and chicken until it is golden. Then, add garlic, bay leaf, onion, and green pepper. Saute until onions are transparent. Add white wine, tomato, saffron, salt, and pepper. Bring to a boil for 3 minutes. Then, add rice and chicken stock and bring to a boil. Then add seafood and cover the paella and bake in oven at 350 degrees for 20 minutes. Garnish with peas, pimentos, asparagus, and lemon wedges.
BOBBY FLAY'S SHELLFISH AND CHICKEN PAELLA WITH CHORIZO AND GREEN PEAS
Yield serves 8
Number Of Ingredients 26
Steps:
- Preheat the oven to 375°F. Bring 7 3/4 cups of the stock to a simmer in a saucepan.
- Meanwhile, heat 2 tablespoons of the olive oil and the butter in a large saucepan over medium-high heat. Add the onion and cook until soft, 5 minutes. Add the rice and stir to coat.
- Add the saffron to the simmering stock and cook for 1 minute. Then add the stock to the rice and bring to a boil. Reduce the heat to low, cover the pan, and simmer until the liquid has been absorbed and the rice is tender, 15 to 18 minutes. Uncover and fluff with a fork.
- Put the tomatoes in a small baking dish, and drizzle with the honey and 2 tablespoons of the olive oil. Season with salt and pepper, and roast in the oven until soft, about 30 minutes. Set aside.
- Raise the oven temperature to 450°F.
- Heat 3 tablespoons of the olive oil in a large ovenproof skillet until almost smoking. Season the chicken pieces with salt and pepper, place in the skillet (in batches if necessary), and brown all sides. Pour off the fat, and transfer the skillet to the oven. Roast until cooked through, 25 to 30 minutes. Let rest for 15 minutes.
- Bring a large pot of salted water to a boil. Add the lobsters and cover the pot. Return to a boil, reduce the heat, and simmer until cooked through, 12 to 15 minutes. Let cool slightly, then shell the lobsters. Keep the claws whole; coarsely chop the tail meat.
- Cook the chorizo in a medium sauté pan over medium-high heat until browned on both sides, 6 minutes. Remove the chorizo to a plate lined with paper towels.
- Combine the mussels and clams in a pot, add 1 cup water, cover the pot, and cook over high heat until they open, 3 to 4 minutes. Discard any that do not open.
- Heat the remaining 2 tablespoons olive oil in a large sauté pan or paella pan until almost smoking. Season the shrimp with salt and pepper and sauté for 1 minute. Season the squid with salt and pepper and add to the pan. Cook until just cooked through, 2 to 3 minutes. Add the rice, remaining 2 cups stock, the peas, tomatoes, chicken, lobster meat, and chorizo, and stir to combine. Add the mussels and clams.
- Fold in the Lemon Aioli and parsley, and mix until combined; season with salt and pepper to taste. Serve immediately.
- Combine the garlic, salt, egg yolks, lemon juice, and zest in a food processor or blender, and process until smooth. Slowly add the oil, drop by drop at first, processing until thickened. Season with salt and white pepper to taste. Refrigerate until ready to use.
More about "bobby flay paella recipe authentic recipes"
BOBBY FLAY'S 25 BEST THANKSGIVING RECIPES - FOOD …
Web Bobby treats two turkeys to a fragrant brine and spice rub. When it's time for roasting, one turkey cooks in a Cuban-style box for smoky results and the other in a green ceramic grill using smoked ...
From foodnetwork.com
From foodnetwork.com
See details
GERARD'S PAELLA RECIPE (THAT BEAT BOBBY FLAY!) | EDIBLE …
Web 2014-09-01 Instructions. Heat a 12-inch paella pan or other heavy-bottomed pan over medium-high heat. Add the olive oil, red bell pepper and dried chili and sauté until lightly browned. Season with salt and remove …
From ediblemarinandwinecountry.ediblecommunities.com
From ediblemarinandwinecountry.ediblecommunities.com
See details
THE TALK: BOBBY FLAY KALE & MUSHROOM PAELLA RECIPE - FOODUS
Web Assembly Directions. Preheat the oven at 450 F. Heat oil in a 15” paella pan on medium heat. Then add onions and peppers, cooking five minutes to soften. Throw in garlic, …
From foodus.com
From foodus.com
See details
VEGETARIAN PAELLA BY BOBBY FLAY | THINGS I LIKE
Web 2016-06-01 Heat the oil in a 15-inch paella pan or cast iron skillet over medium heat. In a medium bowl, add the cooked rice and mushrooms and mix to combine. Add the rice …
From mimbly.com
From mimbly.com
See details
BEAT BOBBY FLAY RECIPES | BEAT BOBBY FLAY | FOOD NETWORK
Web Beat Bobby Flay Recipes. Search. ... Ratings; Showing 1 - 15 of 44. Pasta Bolognese. Recipe courtesy of Bobby Flay. 6 Reviews ... Get Ready for Two New Holiday Feature …
From foodnetwork.com
From foodnetwork.com
See details
SHELLFISH AND CHICKEN PAELLA WITH SAFFRON RICE CHORIZO AND GREEN …
Web For the paella: Preheat the oven to 375 degrees F. Place the tomatoes in a small baking dish and drizzle with the honey, 2 tablespoons of the olive oil, and salt and pepper, and …
From cookingchanneltv.com
From cookingchanneltv.com
See details
ASTRAY RECIPES: PAELLA WITH BOBBY FLAY
Web Season chicken with salt and pepper. Add to skillet, and saute until browned on both sides. Pour off any excess fat, and transfer to oven. Roast for 25 to 30 minutes. Lower oven …
From astray.com
From astray.com
See details
PAELLA | THROWDOWN WITH BOBBY FLAY | FOOD NETWORK
Web The Try Guys Face Off in Kitchens with No Recipes, No Culinary Training and 100% Commitment Jul 28, 2022 Bobby Flay and His Daughter, Sophie, Hit the California …
From foodnetwork.com
From foodnetwork.com
See details
BOBBY FLAY PAELLA RECIPE RECIPES ALL YOU NEED IS FOOD
Web Steps: Take oil in a pan, Saute the onion, garlic and peppers and keep aside. Saute the sea-food and keep aside. Add the chicken stock with rice and put over the saffron and …
From stevehacks.com
From stevehacks.com
See details
ASTRAY RECIPES: PAELLA WITH BOBBY FLAY - FOOD NEWS
Web Paella with bobby flay. Make the Lemon Aioli: Combine yolks, lemon juice, garlic, salt, zest, and pepper in a blender. With blender running, slowly drizzle in olive oil, and blend until …
From foodnewsnews.com
From foodnewsnews.com
See details
PAELLA SEAFOOD RECIPE, THE MOST AUTHENTIC SPANISH PAELLA
Web To make this Seafood Paella we start by making the sofrito. To do this, fry the finely chopped onion in the hot oil. Remove the onion with a wooden spoon frequently, so that …
From paellarecipes.org
From paellarecipes.org
See details
MEXICAN-STYLE SEAFOOD PAELLA WITH PARBOILED RICE - CAROLINA® RICE
Web Step 1. Heat oil in large high-sided skillet set over medium heat; cook chicken, salt and pepper for 3 to 5 minutes or until starting to brown. Transfer to plate. Step 2. Stir in …
From carolinarice.com
From carolinarice.com
See details
BOBBY FLAY PAELLA RECIPES - EASY RECIPES - RECIPEGOULASH.CC
Web In a medium saucepan, bring 4 cups of the chicken stock to a simmer, and add saffron, stirring to combine. Heat 1 tablespoon olive oil and the butter in a medium saucepan …
From recipegoulash.cc
From recipegoulash.cc
See details
BOBBY FLAY'S ITALIAN RECIPES - RECIPE FLOW
Web Bobby Flay’s Italian Recipes. ... Definitely this is not an Umbrian recipe. debbie264 20/09/2015. Reply. I don't really get why so many people hate Bobby Flay! I've eaten at …
From recipeflow.com
From recipeflow.com
See details
BOBBY FLAY PAELLA RECIPE AUTHENTIC
Web Steps: Heat olive oil in a large skillet or paella pan over high heat. Cook and stir onion, tomato, salt, and smoked paprika into the hot oil until softened, about 3 minutes. Add …
From tfrecipes.com
From tfrecipes.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love