Alandaluspaella Recipes

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.

Steps:

• Heat olive oil in a large skillet or paella pan over high heat. Cook and stir onion, tomato, salt, and smoked paprika into the hot oil until softened, about 3 minutes. Add romano beans, butter beans, and rice; cook and stir until rice is coated with oil, 2 to 3 minutes.
• Place shrimp, mussels, and clams over the top of the rice mixture. Pour in white wine and seafood stock; sprinkle in saffron threads and rosemary. Bring mixture to a simmer. Turn shellfish and continue to cook until clams and mussels have opened, and shrimp are pink and cooked through, about 5 minutes. Remove clams, mussels, and shrimp and set aside.
• Stir peas into the paella; simmer, uncovered, until rice is tender and has absorbed the liquid, 20 to 25 minutes. Stir in squid, and return clams, mussels, and shrimp to the pan. Cook until squid is opaque and cooked through, 2 to 3 more minutes. Serve with lemon wedges and chopped parsley.

Steps:

• Heat the oil over medium-high heat in a 6-quart Dutch oven. Add the sausages and stir, breaking up the sausages into small pieces with a wooden spoon, until cooked through, about 4 minutes. Add the chicken, 1/4 teaspoon salt and pepper. Cook until the chicken is no longer pink on the outside, 1 to 2 minutes. Transfer the chicken and sausage to a medium bowl, using a slotted spoon.
• Add the garlic, fennel, onion, bell pepper and 1/2 teaspoon salt and pepper to the pan. Cook until almost tender, about 5 minutes. Add the clam juice, tomatoes with juices, paprika, saffron, cayenne and bay leaves. Add the spaghetti and cook, uncovered, until almost tender, stirring occasionally, about 9 minutes. Return the chicken and sausage to the pan. Bring the sauce to a simmer. Add 1/4 teaspoon salt and pepper. Add the halibut, clams and shrimp. Cover and cook until the clams open, 4 to 5 minutes. Discard any unopened clams. Remove the cover, reduce heat to medium-low, and simmer gently until fish, shrimp and chicken are just tender, 4 to 5 minutes. Remove the bay leaves and discard. Season with salt and pepper. Mix in the parsley and serve.

Steps:

• For the paella: Add the chicken stock, saffron threads and shrimp shells to a medium saucepan and simmer, covered, for 10 minutes.
• Meanwhile, coat the paella pans generously with olive oil. Add the chorizo, dividing it between the two pans. Set the pans over medium-low heat and cook, stirring occasionally, until the fat has rendered and the chorizo is crispy, 5 to 7 minutes. Add the chicken to the pans and season with salt. Cook, stirring occasionally, until the chicken is beginning to brown, but isn't cooked all the way through.
• Add the garlic, celery, onions, peppers and tomato to a food processor and pulse until chopped into a coarse paste. Add to the paella pans and cook until all of the liquid has evaporated and the veggies are soft and slightly caramelized, about 10 minutes. Add the peas and cook 2 to 3 minutes.
• Add about 1/2 cup of the stock to each pan and stir, making sure to scrape up the fond from the bottom of the pans. Season to taste with salt. Add about another cup of the stock to each pan, then bring the liquid to a boil.
• Add the rice and stir until thoroughly combined. Nestle the clams into the rice and cook for 5 minutes. Nestle the shrimp into the rice and simmer until the shrimp are pink and cooked through and the clams have fully opened, 5 minutes.
• For the aioli: Meanwhile, add the vinegar, garlic and egg yolks to a food processor and process until combined. With the machine running, slowly add the oil to emulsify the mixture. Season to taste with salt.
• For serving: Garnish with the chives and a drizzle of aioli.

Steps:

• Season the chicken thighs with salt and pepper. Add 1 tbsp oil to each of two 12-14 inch skillets or paella pans set over medium-high heat. When oil is hot, add half of the chicken thighs to each pan and brown on both sides, 15-20 minute Transfer to platter.
• While the chicken is browning, toast the saffron threads in a 2 qt saucepan. Remove from heat and crush the threads with the back of a spoon. Add 1/2 cup chicken broth and bring to a simmer over medium heat. Remove from heat and let steep for 10 minutes. Add 5 1/2 cups additional broth to the saffron infusion and bring to a simmer, hold until needed over low heat.
• If using turmeric instead of the saffron threads, pour 6 cups chicken broth into a 2 qt sauce pan, add the turmeric, and bring to a simmer, hold until needed over low heat.
• Divide the green beans and artichoke hearts between the two pans and saute for 5-6 minutes. Transfer beans and hearts to the platter with the chicken.
• Remove all but 1 tbsp of fat from each pan and divide the onion and garlic between the pans. Saute until the onion is translucent. Divide the pepper flakes and the smoked paprika between the two pans and saute for 30-60 seconds. Add the tomatoes between both pans and saute until the liquid from the tomatoes has evaporated and the mixture is thickened, about 5-7 minutes more.
• Sprinkle 1 1/2 cups of rice over the onion mixture in each pan. Pour 3 cups of the hot broth evenly over each pan of rice, then arrange the chorizo, green beans and artichoke hearts on the rice. Nestle the chicken thighs into both pans and bring to a boil.
• Reduce heat and simmer rapidly until the rice appears on the surface of the mixtures, about 5-6 minutes. Arrange the roasted red pepper slices over both pans. Divide the shrimp between both pans and push the shrimp down into the rice.
• Continue simmering until all the liquid has been absorbed and the rice is al dente, another 8-10 minutes. If all the liquid has been absorbed but the rice is not done, add a little more broth and cook a few minutes more.
• Cover the pans with aluminum foil and cook gently for another 2 minutes to ensure that the top layer of rice is cooked evenly. With the pans still covered, raise the heat to medium high and cook until the bottom layer of rice begins to brown. You may hear rice crackling, which is normal, but if the rice begins to burn, remove the pans from the heat immediately.
• Check the chicken for doneness. Sprinkle the peas over each pan and let stand, covered, for 5-10 minutes.
• While the paella is standing, bring the remaining chicken broth (or water if you used all of the broth earlier) to a boil in a medium saucepan and add the clams or mussels. Cover and simmer for 3-4 minutes or until the clams/mussels have opened. Arrange the opened clams/mussels over each pan of paella, discarding any that did not open. Serve directly from the pan with wedges of lemon to squeeze over the rice.