CATALAN PAELLA RECIPE - (3.9/5)
Provided by rmulleni
Number Of Ingredients 14
Steps:
- Heat oil in large frying pan over medium heat. Add chicken pieces and saute until almost done. Add garlic and onions, and saute until soft. Add the rice and saffron, stirring to coat with oil, about one minute (tumeric can be used instead of saffron). Add tomatoes, wine and broth. Bring to a boil, scraping the bottom of the pan. Add pepper strips, artichoke hearts and peas. Reduce heat and simmer for 5 minutes. Add shrimp, clams and mussels and cook for 15 minutes or until rice is done. Garnish with fresh parsley and serve.
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
PAELLA A LA CATALONIA
From the cookbook "The Art of Spanish Cooking" I have not tried this classic dish yet, but it is in my recipe book to try for a dinner party. Cooking time is an estimate.
Provided by Miss Annie
Categories One Dish Meal
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Chop the chicken breast and pork into 1-inch cubes.
- Saute chicken, pork and onion in olive oil until crispy brown.
- Cut each lobster tail in three pieces, right through the shell, cutting away undershell.
- Add lobster, tomato and garlic to chicken and pork, and cook 2 minutes.
- Dissolve saffron in 2 Tbsp.
- boiling water, strain.
- Add saffron with rice, peas, salt and mussels, stir to coat rice with oil.
- Pour on boiling water and again bring to boil, cook over moderately high heat 10 minutes.
- Stir or shake to prevent sticking, cover tightly, keep in a warm place on stove 15 to 20 minutes longer until all liquid is absorbed.
- A very heavy skillet or cast-iron casserole will hold enough heat to complete cooking the rice; with a less heavy pan it may be necessary to have very low heat under it during this last stage- or place skillet or casserole in an oven set at 300ºF.
- Can be cooked entirely in a 10-inch skillet or a similarly sized pan.
Nutrition Facts : Calories 429.8, Fat 15.7, SaturatedFat 3.1, Cholesterol 51, Sodium 718.8, Carbohydrate 47.5, Fiber 3.4, Sugar 2.9, Protein 23
AUTHENTIC PAELLA VALENCIANA
I lived in Spain for two years where I was taught the art of making the Paella which originated in Valencia. I haven't found anything on here which is even close to authentic, so I thought I would add this recipe for those who would like to try a taste of Spain. First and foremost you will need a special paella pan called a paellera or just a paella. Trust me after you taste this you'll be glad you bought the special pan.
Provided by Jason Nelson
Categories World Cuisine Recipes European Spanish
Time 2h
Yield 8
Number Of Ingredients 14
Steps:
- Heat a paella pan over medium-high heat, and coat with olive oil. Add the chicken, rabbit and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add the tomato, butter beans, peas, and green beans. Season with paprika, and mix well.
- Fill the paella pan almost to the top with water, measuring the water as you put it in. This is to help you to determine how much rice to add, as paella pans come in different sizes. Bring to a boil. Simmer for about 1 hour to make a nice broth.
- Season with a generous amount of salt, and just enough saffron to make a nice yellow color. Season with thyme and rosemary if desired. The goal is to make a rich tasting broth that will soak into the rice to make it delicious. Stir in half as much rice as the amount of water in the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes.
Nutrition Facts : Calories 783.4 calories, Carbohydrate 87.3 g, Cholesterol 82.1 mg, Fat 31.3 g, Fiber 4.5 g, Protein 34.2 g, SaturatedFat 8.6 g, Sodium 327.8 mg, Sugar 2.1 g
PAELLA 'A L'AMERICAINE
A whole rice dinner in one pot, Spanish style, that's the paella, and a hearty, savory family or party dish it is, too. You can put anything into a paella you want, as long as you have rice, saffron, garlic, and paprika for your base; the trimmings can be chicken or rabbit or fish, lobster, snails, mussels, sausage, or even squid. But the key to its success is the rice, which must be perfectly cooked, with the grains separate and slightly al dente--and for success you need either the fat Italian rice, the short-grained Spanish rice, or "converted" rice. This recipe is from Julia & Company. Don't even try it without a paella pan. :)
Provided by skat5762
Categories One Dish Meal
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 24
Steps:
- Prick sausage in several places with a pin and place in a paella pan or electric skillet with 1/4 inch water; cover and simmer slowly 5 minutes, then drain, discarding liquid.
- Cut sausage into 1/2-inch pieces and saute' in pan with the oil until lightly browned; stir in onions and peppers.
- Cover and cook slowly until vegetables are tender.
- Remove with a slotted spoon, leaving fat in pan.
- Dry chicken pieces in paper towels, heat fat in pan, and brown chicken on all sides.
- Drain fat out of pan, add the sausage and vegetables, then the remaining ingredients.
- Cover and simmer slowly for 15 minutes--chicken will be one-half to two-thirds cooked, and will finish later, with the rice.
- (May be cooked in advance; bring to the boil before proceeding.) About half an hour before serving, bring chicken and sausage to the rapid boil on top of the stove.
- Sprinkle in the rice, mixing it down into the liquid with a spoon.
- Boil rapidly 5 to 6 minutes, uncovered--do not stir the rice.
- When it has swollen and begun to rise to the surface, rapidly push the shrimp, tail end down, into the rice; strew on the tomatoes, peas or beans, chickpeas, and olives.
- Again, do not stir, simply push these ingredients down into the rice with a spoon.
- Carefully correct seasoning.
- Reduce heat and let paella simmer for another 8 to 10 minutes, or more, uncovered, until rice is just tender--slightly al dente.
- (It is best not to cover the pan, but if you feel the rice is not cooking properly, cover for a few minutes, sprinkling on a few tbsps. or so of stock or water if rice seems dry; then uncover to finish cooking.) At the end of the cooking, the rice will have absorbed the liquid.
- Serve the paella from its cooking pan, and decorate with the lemon quarters and parsley.
- Note: When finished cooking, I will cover and let sit for 5-10 minutes before serving.
Nutrition Facts : Calories 640.9, Fat 42.1, SaturatedFat 13.2, Cholesterol 147.1, Sodium 1389.3, Carbohydrate 23.9, Fiber 6.4, Sugar 5.9, Protein 40
PAELLA A LA VALENCIANA
This paella is from Valencia, spain. a succulent paella made with either chicken and or fish & pork
Provided by Jane Gib
Categories White Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- boil the cockles until all the shells are opened, and keep the water.
- Heat the oil and fry all the ingredients except the cockles and rice.
- Add the rice and fry until it has absorbed all the moisture. add the water from the cockles and boil briskly until the rice thickens.
- add the cockles.
- place the pan on a hot plate and cook slowly until rice is tender.
- allow to rest for 20 minutes before serving.
Nutrition Facts : Calories 1337.4, Fat 52.8, SaturatedFat 14.3, Cholesterol 415.8, Sodium 1105, Carbohydrate 122.6, Fiber 10.7, Sugar 6.2, Protein 88.6
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