THE ULTIMATE PAELLA
For a taste of seaside Spain, serve Tyler Florence's The Ultimate Paella recipe, an authentic rice dish studded with chicken, chorizo, clams, shrimp and lobster.
Provided by Tyler Florence
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Combine the paprika and oregano in a small bowl. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.
- Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.
- In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.
- Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.
EASY PAELLA
An easy to make paella using chorizo, chicken, and shrimp.
Provided by mls
Categories World Cuisine Recipes European Spanish
Time 1h
Yield 8
Number Of Ingredients 19
Steps:
- 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.
- 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.
- 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.
- Spread rice mixture onto a serving tray. Top with meat and seafood mixture.
Nutrition Facts : Calories 736.2 calories, Carbohydrate 45.7 g, Cholesterol 202.5 mg, Fat 35.1 g, Fiber 2.9 g, Protein 55.7 g, SaturatedFat 10.3 g, Sodium 1204.2 mg, Sugar 1.9 g
SPANISH-STYLE PAELLA
If you enjoy cooking ethnic foods, this Spanish paella recipe will be a favorite. It's brimming with generous chunks of sausage, shrimp and veggies.-Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 237 calories, Fat 7g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 543mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.
HUNTER MOUNTAIN PAELLA
Takes some time to put together, but is well worth it. Great prepare ahead meal for a dinner party where you would like to actually join the party! Can use any meats or seafood desired.
Provided by manushag
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees.
- Cut sausage in chunks and brown in HUGE skillet or paella pan on top of stove in hot oil. (You must use a pan with a lid that can go in the oven).
- Remove sausage from pan and add chicken parts, and brown on both sides. I usually use thighs. Meat doesn't need to be cooked through, only browned on the outside.
- Remove from pan and set aside.
- Chop onion and green pepper and garlic and saute until soft, in same pan, don't brown. Turn off heat.
- Add chopped tomato, rice, saffron, ham, sausages, chicken, salt and chicken broth and stir.
- Top with clams, mussels, shrimp, lobster tails (cut in two, if desired). Make sure clams and mussels are closed tightly. Discard any that won't close on their own when tapped.
- Cover pan and put in 400 degree oven for 30 minutes or until liquid is absorbed and rice is cooked through.
- Add peas and pimento about 5 minutes before taking out of oven. Discard any clams or mussels that don't open.
Nutrition Facts : Calories 620, Fat 20.7, SaturatedFat 6.1, Cholesterol 182.8, Sodium 880.1, Carbohydrate 49.5, Fiber 2.4, Sugar 3.7, Protein 49.7
MOUNTAIN-STYLE PAELLA
About two centuries ago, field workers near Valencia began sharing a luncheon dish made of rice, vegetables, snails and eels cooked in a flat, oval, two-handled metal pan known as a paellera. And so paella was born. Rice dishes made in such a pan, whatever the ingredients, are called paella or just arroz con ("rice with"), followed by a description of the contents. The traditional components of this particular version are snails, rabbit and rosemary, which are found in the Valencian mountains. This equally delectable rendition omits the snails and substitutes chicken for rabbit. This recipe can be made in a paella pan, a flameproof earthenware casserole or a large skillet.
Yield Serves 8
Number Of Ingredients 18
Steps:
- Cut 1 bell pepper lengthwise into thin strips. Chop second pepper; reserve. Heat oil in heavy 14-inch skillet or paella pan over medium-high heat. Add bell pepper strips; sauté until softened, about 6 minutes. Using tongs, transfer pepper strips to bowl; reserve. Season chicken with salt and pepper. Add to skillet and cook until brown on all sides, about 12 minutes. Transfer to plate. Add sausage to skillet; sauté until golden, about 5 minutes. Using slotted spoon, transfer to plate with chicken.
- Pour off all but 6 tablespoons drippings from skillet. Add mushrooms to skillet; sauté over medium-high heat 5 minutes. Stir in tomatoes, garlic and chopped bell pepper and bring to boil. Reduce heat and simmer until almost all liquid evaporates, about 35 minutes.
- Add green beans and next 7 ingredients to skillet. Stir in rice, chicken, sausage and 6 cups hot broth; bring to boil. Reduce heat to medium; simmer uncovered until chicken is cooked, adding more broth if mixture seems dry, about 30 minutes. Let stand 5 minutes. Top with pepper strips. Garnish with lemon.
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