Basque Style Paella Recipes

Steps:

• Preheat oven to 375 degrees F.
• In a medium saucepot, heat the stock with the turmeric, saffron, and paprika. Bring the stock to a simmer, do not let it boil. Heat a large paella pan with 1/4 cup of the olive oil. Add the garlic and onion and sweat for 2 minutes. Stir in the tomatoes and saute for 5 to 10 minutes, or until the onions are slightly brown in color.
• Add the pork to the pan and begin to cook. Once the pork is completely cooked, pull the onion, tomato, and pork out of the pan and set aside. Try to leave as much drippings in the pan as possible and return the pan to heat. Add the chicken and beef to the pan and sear on all sides. Saute for around 5 minutes. Remove the chicken and beef from the pan and set aside with the pork mixture. Next, add the sea bass to the pan, you may add more olive oil at this point if needed. Cook the sea bass for 5 minutes, and then add 3 cups of the heated stock. Add the rice, parsley, red pepper, and serranos. Add the sesame seeds, tarragon, and herbes de Provence and season with salt and pepper. Pour in the wine and the remaining chicken stock into the rice mixture. Let the mixture simmer for 2 minutes, then add the peas and artichoke halves. Also add the clams and green olives.
• Add the reserved meat back into the paella pan and gently fold it in. Bury the shrimp and baby squid into the rice. Lay the asparagus on top of everything in the pan. Then cover the pan with a lid or foil.
• Continue to cook the paella on the stovetop on low to medium heat, covered, for another 7 to 8 minutes. Then, place the paella pan in the oven for 15 minutes. Check the paella to make sure all the meats are cooked and the rice is al dente. Season with salt and pepper, if necessary.

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.

Steps:

• Place chicken breasts, skin side up, in greased 13x9x2" baking pan.
• Season with salt and pepper. Brush with melted butter.
• Sprinkle with coriander, cover with foil and bake at 350*F for 40 minutes.
• Uncover; sprinkle with sherry and bake 20 minutes longer, basting occasionally with pan drippings.
• Cook garlic, onion, and rice in hot olive oil in large skillet until golden.
• Add green pepper, broth, tomatoes, salt and sugar. Cover and simmer gently for 25 minutes. Stir occasionally.
• Stir in chicken, shrimp, clams, cayenne, and olives. Cover and continue cooking 5 minutes, or until clams pop open and liquid is absorbed.