Paella Sevillana Recipes

PAELLA VALENCIANA

Steps:

• Apart, boil seafood in plenty water.
• Heat oils in Paella pan over gas or wood fire.
• Fry pork & chicken, remove from pan.
• Fry onions, then fry garlics.
• Fry tomatoes, then green peppers, peas and green beans.
• Add all remaining ingredients, except chorizo, and red peppers.
• Add rice & water from sea food, test for salt.
• Cover with a table cloth, and cook until rice is done.
• Just before finishing cooking time, decorate with peppers & chorizo slices.
• Enjoy with spanish red wine and white rolls on the side.

PAELLA

Steps:

• In a bowl, combine olive oil, oregano, dry basil, garlic, salt and pepper.
• Place chicken and shrimp in another bowl; pour over marinade. Cover and refrigerate overnight. Heat about 1 tablespoon marinade in frypan over medium heat. Remove chicken and drain; add to pan and cook until lightly brown.
• Remove from pan; set aside. Add sausage to pan; cook over medium heat until well browned.
• Add onions and green pepper to pan; raise heat to medium-high; cook until vegetables are soft. Stir in rice; brown slightly.
• Add broth, tomatoes, saffron, coriander, chicken and sausage; boil, cover, heat and simmer for 25 minutes, stirring occasionally until rice is tender.
• Add peas and scallops; toss gently.
• Transfer Paella to large ovenproof 6-quart baking dish or paella pan.
• Drain shrimp; push into rice mixture along with clams.
• Bake, covered, in 350 degrees oven for 15 to 20 minutes, or until shrimp are pink and clams open.
• Garnish with pimento strips, if desired.

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 SEVILLANA

Steps:

• Saute garlic, onion, bell peppers, and tomato in olive oil.
• Add chicken, pork, and peas, and saute. Add white wine.
• Add cumin, pepper, saffron, and salt. Let cook 15 minutes until meat is done.
• Add jamon iberico and rice, and saute one minute.
• Add 6 cups broth (or twice as much as rice you use).
• After the paella boils for 10 minutes, add the seafood and return to simmer for 10 additional minutes.
• Decorate with the roasted red pepper strips, and let sit five minutes before serving.