Paella Puerto Rico Recipes

PAELLA 'PUERTO RICO'

Steps:

• Brush 1 tablespoon of the oil on the octopus (reserving the rest), season with salt and pepper, and add to a pot with enough water to cover. Simmer until the octopus is cooked through, about 20 minutes.
• Remove octopus to a utility plate to drain and set aside until cool enough to handle. Remove the octopus head and legs, split in half, then slice and dice small.
• Add the saffron to 1/2 cup warm water and let it sit for 10 minutes to allow it to "bloom."
• Heat the remaining grapeseed oil over medium high heat in a 16 inch paella pan. Brown the chorizo on all sides and remove to a utility platter. Brown the chicken pieces and remove to the same platter.
• Add the onion to the pan and saute until translucent, then add the garlic and gently cook until softened, monitoring to make sure it doesn't burn. Add the white wine and allow most of it to evaporate. Stir in the paprika, parsley, cup of bloomed saffron, and chicken stock, and bring to a gentle boil. Return the chorizo and chicken to the pan, and add the octopus. Stir in the rice, salt and pepper and reduce heat to medium. Cook uncovered without stirring for about 20 minutes, then add the mussels and cover. Let cook until the mussels open, about 7 minutes, then remove them to a utility platter. Add the shrimp to the pot, cover, and cook until they turn pink and opaque, about 5 minutes, then remove the shrimp to a utility platter.
• Serve in the pan and sprinkle with fresh cilantro. Arrange the shrimp and mussels on top.

EASY PAELLA

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.

PAELLA PUERTO RICO

Steps:

• Heat the oil in large 14 inch skillet. Brown onion and garlic slightly. Add chicken and pork chop cubes and brown on all sides.
• Add paprika, turmeric, and salt. Mix well. Add tomatoes and cook for 10 minutes. Cover ingredients with chicken broth and simmer for 20 minutes.
• Add crab meat then rice. Five minutes later add shrimp and lima beans. Cook for 15-20 minutes or until rice is almost done. Drain off most of excess water. Remove pan from fire and let stand 15 minutes, uncovered.

ISLAND PARADISE PAELLA

Steps:

• 1. Scrub and debeard the mussels and clams, discarding any that don't close when tapped sharply. Set aside.
• 2. Heat 1/4 cup (2fl. oz) of the olive oil in a skillet. Add the pork, and brown all sides. Make sure that the juices from the pork chops are clear.
• 3. Mix in the garlic, onions, tomato, and the bell peppers, Stir constantly until cooked. Then set aside.
• 4. In another skillet, heat a further 1/4 cup (2 fl. oz) olive oil and cook the chicken until browned on all sides. Season with salt, pepper, paprika, rosemary, thyme, and cumin. Transfer the chicken to a plate and set aside.
• 5. In the same skillet, cook the lobster claws overt high heat for several minutes until its shell turns pink. Set the skillet aside.
• 6. Preheat the oven to 200 ºF. Heat 4 tablespoons olive oil in a skillet, and sauté the rice until it's translucent. Pour in the chicken broth, and combine well. Add the pork mixture, stirring constantly. Sprinkle in the saffron and continue to stir until well mixed.
• 7. Transfer the rice into a paella pan. Mix in the lobster claws, chicken, chorizo sausages, mussels, clams, shrimp, peas, and capers, combining well. Bake the paella, uncovered, and on the lowest oven shelf, for around 25 minutes, or until all the liquid has been absorbed.
• 8. Discard any mussels and clams that have failed to open. Serve the paella straight from the pan, garnished with lemon wedges