COLOMBIAN PAELLA
Well it was given to me from a colombian who says it was in her family for a long time and made me promise not to pass it around, but she doesn't know about the internet, muhahaha. Besides, troy made me do it.
Provided by Bill Gary
Categories Medium Grain Rice
Time 3h40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- If you're lazy like I am and you use canned beans, just rinse them and set them aside to drain.
- In a separate pan, bring the chicken stock to just barely simmering. Add the saffron and keep it heated (or use a microwave for about 6 minutes on high before you have to add it, below)
- Using 1/4 cup olive oil, cook the chicken over medium heat until browned on all sides. (Use a large shallow pan. I use a 13" diameter cast iron skillet)
- Remove the chicken to a bowl full of paper towels to drain and drain the oil in the pan (if you want, reserve 1 Tbsp from that instead of using the additional Tbsp, I haven't noticed a real difference).
- In 1 Tbsp oil, cook the onions, garlic, and tomato over the lowest heat possible for about 30 minutes, stirring almost constantly (do not let any of these brown).
- Return the chicken to the pan and stir until well mixed.
- Add about 4 cups chicken stock and 1/2 cup of the wine.
- Simmer for about 5 minutes.
- Add everything but the rice.
- Stir to blend and try to keep the clams on the bottom.
- NOW add all the rice and stir to distribute it evenly, still trying to keep the clams all the way submerged.
- Cook over high-ish heat (enough for a vigorous simmer but not exactly a boil) for about 1/2 hr, or until the rice is done.
- If the rice isn't done and all the liquid is absorbed, add 1/2 cup stock with a splash of wine at a time but don't turn it into a soup.
- There is a temptation to dig a spoon under the dish and check the rice.
- Don't do it.
- Resist it, have a beer instead.
- Just make sure there's a little liquid left when the rice is done (you can do that by tilting the pan), and you should end up with a golden brown crust on the bottom which is actually what you SHOULD have (if you don't, don't worry I won't tell).
- Let the pan sit for about 10-15 minutes to finish absorbing the liquid and getting all the cooking out of its system.
- Throw away any clams that didn't open, arrange the rest on top.
- Smile, you've just made paella!
PAELLA I
A very traditional paella, garnished with chorizo, chicken, peas, squid, mussels, and shrimp. Chorizo is a sausage spiced with garlic and chili powder; remove casing before cooking. A paella pan is recommended.
Provided by Christine
Categories World Cuisine Recipes European Spanish
Time 1h30m
Yield 6
Number Of Ingredients 20
Steps:
- Heat olive oil in paella pan over medium heat. Add onion, garlic and pepper; cook and stir for a few minutes. Add chorizo sausage, diced chicken, and rice; cook for 2 to 3 minutes. Stir in 3 1/2 cups stock, wine, thyme leaves, and saffron. Season with salt and pepper. Bring to the boil, and simmer for 15 minutes; stir occasionally.
- Taste the rice, and check to see if it is cooked. If the rice is uncooked, stir in 1/2 cup more stock. Continue cooking, stirring occasionally. Stir in additional stock if necessary: use up to 2 cups additional stock, 5 cups total. Cook until rice is done.
- Stir in squid, tomatoes, and peas. Cook for 2 minutes. Arrange prawns and mussels on top. Cover with foil, and leave for 3 to 5 minutes.
- Remove the foil, and scatter parsley over the food. Serve in paella pan, garnished with lemon wedges.
Nutrition Facts : Calories 524.1 calories, Carbohydrate 56.6 g, Cholesterol 106 mg, Fat 18.2 g, Fiber 3.3 g, Protein 28.8 g, SaturatedFat 4.3 g, Sodium 1162.2 mg, Sugar 4.8 g
EASY PAELLA
An easy to make paella using chorizo, chicken, and shrimp.
Provided by mls
Categories World Cuisine Recipes European Spanish
Time 1h
Yield 8
Number Of Ingredients 19
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.
Nutrition Facts : Calories 736.2 calories, Carbohydrate 45.7 g, Cholesterol 202.5 mg, Fat 35.1 g, Fiber 2.9 g, Protein 55.7 g, SaturatedFat 10.3 g, Sodium 1204.2 mg, Sugar 1.9 g
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SPANISH PAELLA RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
4.9/5 (555)Calories 535 per servingCategory Main Course
- *Please note, this is my version of Paella Mixta I learned to make while living in Madrid, Spain. I've simplified the recipe as best I could for anyone to be able to make without a special pan or equipment. There are MANY variations to Paella so please be respectful that my authentic recipe may be different from yours!
- Add olive oil to a skillet over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed.
- Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!).
25 CLASSIC COLOMBIAN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
4.1/5 (9)Published Jan 26, 2021Category Recipe Roundup
- Colombian Style Powdered Beef. Carne de polvo, or Colombian style powdered beef, is a classic dish from the Andean region of Colombia. It’s made with flank steak that’s boiled, cut into chunks, and processed until it reaches a powdered consistency.
- Bandeja Paisa. Hailed from the Antioquia department, bandeja paisa isn’t for anyone on a strict diet. If you’re on a cheat day, this is a must-have high-calorie meal.
- Colombian Beans. Not a fan of beans? Here’s a dish will change your mind. This Colombian bean soup is delicious, tummy-warming, and filling when served over rice.
- Colombian Chicharron. Pieces of pork belly with meat are fried until golden and crispy. The interesting part is you don’t need oil to cook this dish.
- Colombian Green Plantains. Green plantains are smashed into thin slices, lightly salted, and fried until brown. This is, hands-down, one of the easiest Colombian recipes out there.
- Hogao. I’ve already mentioned hogao in several previous recipes, so maybe you’re thinking it’s a staple of Colombian cuisine. In that case, you’re right!
- Aguapanela. Auguapanela is a refreshing summer beverage made with water and panela. If you’re not familiar with the latter, it’s a solid block of sugarcane that tastes like brown sugar.
- Colombian Fried Fish. This Colombian recipe uses a small tropical fish called mojarra. It’s typically found in South America and the Caribbean. So if you can’t get your hands on it, try tilapia or red snapper.
- Colombian Coffee. Coffee lovers, here comes Colombia’s version of the classic hot drink. Colombians like it sweet and light, with a nutty finish. The recipe requires aguapanela for the brewing process, which brings a wonderfully sweet taste to the coffee.
- Arepas. Arepa is a Colombian street food made with sweet cornmeal dough that’s deep-fried until crispy. It’s tender and fluffy on the inside, giving you a beautiful combination of textures.
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