ALL-AMERICAN PAELLA
Provided by Joanna Pruess
Categories dinner, one pot, main course
Time 1h
Yield Six to eight servings
Number Of Ingredients 23
Steps:
- In a very large skillet (at least 14 inches in diameter), or in a 15-inch paella pan, heat three-quarters of a cup of the olive oil over high heat until very hot, about two minutes. Add the chicken-wing drumsticks and the sausages and saute, turning frequently, for about five minutes, until the meats are nicely browned. Remove and set aside.
- Preheat the oven to 350 degrees.
- Discard the oil in the skillet and add the remaining quarter cup of olive oil; heat over medium-high heat for 30 seconds. Add the onion and garlic and saute for five minutes, stirring frequently, or just until the onion begins to turn golden brown. Add the chopped tomatoes, pureed red peppers and pulverized chili pepper, and simmer over medium-high heat for five minutes, stirring frequently.
- Add the rice to the skillet and stir over medium-high heat for two minutes. Add the hot chicken broth, white wine, lemon juice, parsley, chives, bay leaf, salt, pepper and hot-pepper sauce. Stir over medium-high heat for five minutes.
- Turn off the heat and add to the skillet the reserved chicken wings and sausages, the lobster, ham, mussels, squid and sugar snap peas. Stir once, carefully, and place the skillet, uncovered, in the preheated oven. After 20 minutes, taste the rice to make sure it is completely cooked. If so, remove from oven and cover loosely with foil. Let rest for 10 minutes before serving.
Nutrition Facts : @context http, Calories 906, UnsaturatedFat 33 grams, Carbohydrate 74 grams, Fat 45 grams, Fiber 2 grams, Protein 46 grams, SaturatedFat 9 grams, Sodium 1398 milligrams, Sugar 7 grams, TransFat 0 grams
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.
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.
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 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
BEST PAELLA
A big pan of paella is the perfect choice when cooking for a crowd. All you need to round out the meal is fresh bread and a green salad.-Jane Montgomery, Hilliard, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 24 servings (1 cup each).
Number Of Ingredients 19
Steps:
- In a large skillet, cook turkey and chorizo in oil in batches until browned. Remove with a slotted spoon and keep warm. , In the same skillet, saute onions and red pepper until tender. Add garlic and cayenne; cook 1 minute longer. Stir in tomato puree and wine. Bring to a boil; cook and stir for 2 minutes or until thickened. , Transfer to a stock pot. Stir in the water, rice, broth, salt, thyme, saffron, bay leaf, turkey and chorizo. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender. , Add shrimp; cook for 2-3 minutes or until shrimp turn pink. Remove from the heat; discard bay leaf. Stir in olives and parsley.
Nutrition Facts : Calories 536 calories, Fat 26g fat (9g saturated fat), Cholesterol 159mg cholesterol, Sodium 1430mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 1g fiber), Protein 39g protein.
More about "paella american style recipes"
PAELLA RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
PAELLA | RICARDO
From ricardocuisine.com
PAELLA | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
PAELLA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
PAELLA A L'AMERICAINE - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
PAELLA AMERICAN STYLE FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
PAELLA SEAFOOD RECIPE, THE MOST AUTHENTIC SPANISH PAELLA
From paellarecipes.org
TRADITIONAL SPANISH PAELLA RECIPE | MYRECIPES
From myrecipes.com
RECIPE: "AMERICAN" PAELLA - EASY RECIPES
From recipegoulash.cc
RECIPES | AN AMERICAN PAELLA
From anamericanpaella.com
CHEF JAMIE OLIVER MISO ROAST CHICKEN RECIPE - GOOD MORNING AMERICA
From goodmorningamerica.com
PAELLA. AMERICAN-STYLE – RECIPES NETWORK
From recipenet.org
PAELLA RECIPES: 14 EASY AND TASTY RECIPES TO CHOOSE FROM!
From paellarecipes.org
BEST TURKEY MEATLOAF RECIPE - HOW TO MAKE TURKEY MEATLOAF
From thepioneerwoman.com
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