Barcelona Style Rice Recipes

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BARCELONA-STYLE RICE

Provided by Tyler Florence

Categories     Chicken     Pork     Poultry     Rice     Shellfish     Sauté     Super Bowl     Sausage     Shrimp     Fall     Winter

Yield Makes 4 servings

Number Of Ingredients 18



Barcelona-Style Rice image

Steps:

  • Rinse the chicken pieces and pat dry. Mix the oregano and paprika with some salt and pepper in a small bowl. Rub the spice mixture all over the chicken and stick it in the refrigerator to marinate for 30 minutes.
  • Heat the oil in a paella pan or wide shallow skillet over medium-high heat. When the oil is beginning to smoke, add the chicken, skin side down, and brown all over, turning with tongs. Add the chorizo and continue to cook until the oil is a vibrant red color. Remove the chicken and sausage to a platter lined with paper towels.
  • Return the pan to the stove and lower the heat to medium. Now make a sofrito by sautéing the garlic and onion in the oil that remains in the pan for 7 to 10 minutes, until they begin to brown. Add the tomatoes and cook it all down until the mixture caramelizes a bit and the flavors meld. Season with salt and pepper. Fold in the rice, stirring to coat the grains. Stir in the saffron. Pour in 3 cups warm water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Do not cover or stir constantly as you would a risotto.
  • Add the shrimp, lobster, clams, and the reserved chicken and chorizo. Give the paella a couple of good stirs to tuck all the pieces in there, then just let it simmer, without stirring, until the rice is al dente, about 15 minutes. Scatter the peas on top and continue to cook for 5 more minutes, until the paella looks fluffy and moist. (The ideal paella has a toasted rice bottom called socarrat.) Then let it rest off the heat for 5 minutes. Garnish with parsley and serve with lemon wedges.

2 chicken thighs
2 chicken legs
1 teaspoon dried oregano
2 tablespoons sweet paprika
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 Spanish chorizo sausage
4 garlic cloves, crushed
1 onion, diced
1 (14-ounce) can whole, peeled tomatoes, drained and hand crushed
1 cup Spanish rice, short to medium grain
1 teaspoon saffron threads
4 jumbo shrimp, peeled
2 lobster tails, split
6 littleneck clams, scrubbed
1/2 cup frozen sweet peas, thawed
Fresh flat-leaf parsley leaves, for garnish
Lemon wedges, for serving

CAROLINA STYLE SPANISH RICE

Make and share this Carolina Style Spanish Rice recipe from Food.com.

Provided by Nyteglori

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7



Carolina Style Spanish Rice image

Steps:

  • Cook rice in oil until lightly browned.
  • Chop onion, green pepper and celery. Add to rice.
  • Stir in tomatoes. Heat to boiling.
  • Lower heat. Cover and cook about 25 minutes until rice is tender.
  • Add ham to rice and heat until ham is hot.

Nutrition Facts : Calories 103.3, Fat 2.5, SaturatedFat 0.3, Sodium 134.1, Carbohydrate 18.6, Fiber 1.6, Sugar 3.4, Protein 2.1

1/2 cup uncooked rice
1 tablespoon Wesson Oil
1 small onion
1/2 green pepper
1 stalk celery
2 1/2 cups canned tomatoes
2 1/2 cups cubed ham

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