PAELLA VALENCIANA
No seafood in this paella! Recipes for the iconic Spanish rice dish differ from region to region, and in Valencia, it's all about ingredients that come from the land. Our version calls for pimenton-spiced chicken legs and plenty of vegetables, from fresh broad beans and tomatoes to frozen lima beans and canned artichokes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h15m
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees. In a small bowl, mix pimenton with 2 teaspoons salt, 1/4 teaspoon pepper, and 1 tablespoon oil. Rub mixture all over chicken and let stand while you prepare remaining ingredients (or cover and refrigerate up to 2 days).
- Combine broth, rosemary, and 1/2 teaspoon salt in a small pot; crumble saffron into mixture. Bring to a simmer over medium heat, then reduce heat to lowest setting and cover to keep warm.
- Heat 3 tablespoons oil in a 15-inch paella pan over medium-high. Season chicken with salt and pepper; cook, flipping once and occasionally turning pan to ensure even cooking, until golden brown, 8 to 10 minutes. Transfer to a plate. Drain fat from pan and wipe out any blackened bits.
- Return pan to medium-high heat and swirl in remaining 3 tablespoons oil. Add onion, bell pepper, garlic, and a large pinch of salt; cook, stirring often, until softened, 4 to 5 minutes. Add rice and cook, stirring, until grains are well-toasted and begin to pop, 1 to 2 minutes. Stir in tomato paste and cook 1 minute. Add tomatoes and wine; cook until liquid has evaporated, about 30 seconds. Discard rosemary from reserved stock mixture and adjust seasoning as desired; add to pan. Bring to a boil and cook, without stirring, until liquid has reduced slightly, about 5 minutes. Add lima beans, broad beans, and artichoke hearts; nestle chicken into rice, skin-side up.
- Transfer to oven and bake until liquid has evaporated and rice is cooked through (top may look underdone, check just beneath for doneness), 15 to 20 minutes. Remove from oven and let stand, covered with foil, 5 minutes. Serve with lemon wedges.
LIMA BEAN PAELLA
Categories Chicken Poultry Tomato Low Fat Wheat/Gluten-Free Lima Bean Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons olive oil in large nonstick skillet over medium-high heat. Add 2 1/2 cups chopped red onions, 1 ounce finely chopped smoked ham, 3 tablespoons chopped fresh thyme and bay leaves and sauté until onions are tender and golden, about 8 minutes. Add chicken pieces, 3 cups baby lima beans, Italian-style tomatoes with their juices and minced garlic cloves and bring mixture to boil. Reduce heat to medium-low, cover and simmer until chicken pieces are cooked through and lima beans are tender, about 25 minutes. Discard bay leaves. Season mixture to taste with salt and pepper. Transfer paella to large serving bowl. Sprinkle with remaining 1 tablespoon chopped fresh thyme and serve.
PAELLA VALENCIANA
Provided by Martha Rose Shulman
Categories Chicken Onion Tomato Dinner Rabbit Saffron Green Bean Lima Bean Family Reunion Party Potluck Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 generous servings
Number Of Ingredients 14
Steps:
- 1. Bring 10 cups of water to a boil over medium-high heat and add the dried beans. Reduce the heat to a simmer and cook until just tender, 1 to 1 1/2 hours. Stir in 2 teaspoons of salt and let rest in their liquid for about 30 minutes before draining.
- 2. Cut up the rabbit: Cut off the hind legs, using a sharp boning knife to slice between each leg and the hip joint. Cut each hind leg into two pieces, slicing at the joint between the thigh and leg. Cut off the front legs, slicing between each leg and the shoulder joint. Cut the body into three sections: ribs, loin, and bottom, using a heavy meat cleaver. Cut the loin in half, then cut the ribs in half through the breast and backbone, then cut each half in half.
- 3. Prepare a wood (or charcoal) fire and heat the oil in a large paella pan set over the hottest part of the fire. Season the chicken and rabbit with 2 teaspoons each of salt and pepper. When the oil is hot, add the chicken and rabbit and fry over medium-high heat, turning the meat to brown all sides evenly, 8 to 10 minutes.
- 4. Add the tomatoes, onions, garlic, and green beans and continue to cook over medium heat until the beans are nearly tender, about 15 minutes. Add 10 cups of water and the rosemary sprig and move to the hottest part of the grill, or rearrange or add coals to raise the heat to high. Cover the pan with a grill lid.
- 5. Remove the lid when the water comes to a boil. Stir in 2 1/2 teaspoons of salt and the saffron, then sprinkle the rice evenly around the pan directly into the liquid, avoiding the meat.
- 6. Add the broad beans. Stir gently one time only to evenly distribute the rice (do not stir again). Remove the rosemary.
- 7. Cook, uncovered, turning the pan one-quarter turn every 5 minutes to help ensure even heat distribution. Cook the rice over high heat for 10 minutes, or until the water is almost absorbed, then move to a cooler part of the grill and cook at a gentle simmer over low heat for another 10 minutes, or until the rice has absorbed all of the liquid. The rice should be al dente when it is done; if it is too firm when the liquid is absorbed, add additional water 1 cup at a time, continuing cooking until the rice is done. During this period, keep the heat at a level that allows the liquid to simmer gently.
- 8. Remove the paella from the heat, and cover and allow to sit for 5 to 10 minutes before serving. Serve about 2 cups of the rice and vegetables and 1 piece each of the rabbit and chicken for each of 8 servings in large heated soup bowls. Or place the warm paella pan on the table and allow guests to serve themselves.
More about "lima bean paella recipes"
DELICIOUS 3-BEAN SPANISH VEGAN PAELLA - SPAIN ON A FORK
Web Sep 21, 2020 1 cup round rice 200 grams 3 cups vegetable broth 300 ml sea salt black pepper handful freshly chopped parsley Instructions Heat …
From spainonafork.com
5/5 (1)Category Main CourseCuisine SpanishEstimated Reading Time 2 mins
From spainonafork.com
5/5 (1)Category Main CourseCuisine SpanishEstimated Reading Time 2 mins
- After 1 minute season the olive oil with sea salt and add in the green beans, mix with the olive oil, after 2 minutes add in the diced onions and continue to mix, after 2 minutes add in the minced garlic and mix for 30 seconds, then add in 1/2 tsp sweet smoked paprika and 1/4 tsp saffron threads, mix until well combined, then add in 1/2 cup canned tomato sauce, 1 cup canned chickpeas, 1/2 cup frozen pre-cooked lima beans and season with sea salt & black pepper, mix until well combined, then add in 1 cup round rice and mix, add in 3 cups vegetable broth and mix once last time so everything is evenly distributed, do not mix after this step, as it distrups the way the rice cooks
- After 10 minutes lower the fire to a low-medium heat and simmer for 5 minutes or until all the broth has been incorporated into the rice, then hit it to a medium-high heat and go for 60 to 90 seconds, this is to achieve the socarrat, remove the pan from the heat and cover with a dishcloth, after 5 minutes uncover the paella and sprinkle with freshly chopped parsley, enjoy!
SPANISH PAELLA RECIPE – A COUPLE COOKS
Web Jul 20, 2020 There are four main types of paella: Paella de mariscos: Seafood paella with shrimp, prawns, scallops or mussels Paella mixta: A …
From acouplecooks.com
4.5/5 (4)Total Time 40 minsCategory Main DishCalories 459 per serving
From acouplecooks.com
4.5/5 (4)Total Time 40 minsCategory Main DishCalories 459 per serving
- Mince the onion. Mince the garlic. Finely chop the tomatoes, removing the cores but keeping the seeds with their juices.
- Dry the shrimp and add it to a bowl with 1/2 teaspoon smoked paprika and 1/4 teaspoon kosher salt. In your largest skillet or a 4-serving paella pan, heat 1 tablespoon olive oil over medium heat. Add the shrimp and saute until it is just barely opaque, about 1 to 2 minutes per side. Remove the shrimp and set it aside.
- In the same pan, heat 3 tablespoons olive oil on medium heat. Saute the onion and garlic until just translucent, about 3 minutes, stirring frequently. Add the chopped tomatoes, the remaining 1 teaspoon smoked paprika and red pepper flakes, and cook until the tomatoes have broken down and most of the liquid is evaporated, about 5 minutes. Stir in the stock, saffron and 1 1/4 teaspoon kosher salt. Sprinkle the rice evenly across the broth and tap the pan with a spoon to evenly spread the rice. Bring to a medium simmer and cook without stirring until liquid is absorbed, about 18 to 22 minutes (adjust the cook time as necessary if using a skillet).
CHICKEN PAELLA WITH LIMA BEANS & ARTICHOKES - ANDREW …
Web 20- TO 22-INCH PAELLA PAN (SERVES 10 TO 12) 8 ounces dried large lima beans (1 cup) 1/2 cup extra virgin olive oil, divided 6 chicken legs, …
From andrewzimmern.com
Estimated Reading Time 3 mins
From andrewzimmern.com
Estimated Reading Time 3 mins
AUTHENTIC SPANISH VEGETABLE PAELLA | SO GOOD YOU …
Web Mar 30, 2022 1 cup Spanish round rice 200 grams 3 cups vegetable broth 710 ml 1/4 tsp saffron threads .17 grams 1/2 cup canned lima beans …
From spainonafork.com
5/5 (2)Category Main CourseCuisine SpanishCalories 730 per serving
From spainonafork.com
5/5 (2)Category Main CourseCuisine SpanishCalories 730 per serving
SEAFOOD PAELLA ON AN OPEN FIRE – A COUPLE COOKS
Web Sep 9, 2018 This seafood paella recipe made over an open fire is perfect for entertaining a crowd! It serves eight; pair it with Spanish cheese and sangria. Ingredients 2 medium yellow onions 3 garlic cloves 1 green bell …
From acouplecooks.com
From acouplecooks.com
SPANISH PAELLA RECIPE (PAELLA VALENCIANA) - SPANISH SABORES
Web May 11, 2021 A real paella Valenciana is made with chicken and rabbit (and often snails), spiced with sweet paprika and a few strands of golden saffron. Delicious paella Valenciana And best of all is the socarrat. The …
From spanishsabores.com
From spanishsabores.com
SPANISH PAELLA RECIPE - TASTES BETTER FROM SCRATCH
Web Apr 29, 2020 How to Make Spanish Paella: 1. Sauté: Add olive oil to a skillet over medium heat. Add onion, bell peppers and garlic and sauté until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron, salt …
From tastesbetterfromscratch.com
From tastesbetterfromscratch.com
RECIPE - CHICKEN PAELLA WITH LIMA BEANS AND ARTICHOKES
Web Mar 1, 2023 20- TO 22-INCH PAELLA PAN (SERVES 10 TO 12) 8 ounces dried large lima beans (1 cup) 1/2 cup extra virgin olive oil, divided 6 chicken legs, thighs and …
From cookingbites.com
From cookingbites.com
13 FRESH LIMA BEAN RECIPES - INSANELY GOOD
Web Jul 23, 2022 Lima Bean Spread All you’ll need to pull together this velvety smooth lima bean spread are cooked lima beans, lemon juice, garlic, red onion, cilantro, parsley, …
From insanelygoodrecipes.com
From insanelygoodrecipes.com
LIMA BEAN RECIPES
Web Lima Bean Recipes Recipes Fruits and Vegetables Beans and Peas Lima Bean Recipes Browse more than 80 recipes with lima beans (also known as butter beans) complete …
From allrecipes.com
From allrecipes.com
VEGAN PAELLA RECIPE – EASY TO MAKE VEGETABLE PAELLA
Web Apr 17, 2017 Grab a small sauce pan, heat the fire to a medium to high heat and add about 2 cups of water, add the lima beans and cook for at least 20 minutes or until soft. …
From spainonafork.com
From spainonafork.com
PAELLA VALENCIANA - TRADITIONAL SPANISH RECIPE | 196 FLAVORS
Web Feb 22, 2023 The original paella valenciana probably dates to the early 1800s and consists of saffron-scented rice cooked with rabbit, chicken, local snails called vaquetes, …
From 196flavors.com
From 196flavors.com
GARROFóN BUTTER BEANS LIMA BEANS FOR PAELLA - ORIGINALPAELLA
Web It is a basic ingredient of the authentic and original Valencian paella, considered a soft and creamy delicacy, it stands out for its great capacity to absorb and transfer the flavors to …
From originalpaella.com
From originalpaella.com
LIMA BEAN RECIPES | SAVEUR
Web Recipes. Recipes by Ingredient. Vegetables. We love the delicate flavor and light green color of lima beans—also known as butter beans—especially picked fresh from the …
From saveur.com
From saveur.com
LIMA BEANS - THEFOODBANK.CA
Web Fry green beans for 2-3 minutes. add Add lima beans and fry for 2-3 minutes. Add salt, paprika, diced tomato and garlic to beans and sauté for a few minutes.
From thefoodbank.ca
From thefoodbank.ca
HOW TO PREPARE BABY LIMA BEANS FOR THIS PAELLA RECIPE?
Web 1 This paella recipe calls for frozen lima beans, but I only have dried baby lima beans. How should I prepare the lima beans beforehand so that I can treat them as though they …
From cooking.stackexchange.com
From cooking.stackexchange.com
PAELLA VALENCIANA - EATINGWELL
Web Jun 9, 2021 Flip the chicken and push the pieces toward the edges, leaving an empty space in the middle. Add Romano (or green) beans, cranberry beans and lima beans to …
From eatingwell.com
From eatingwell.com
VALENCIAN PAELLA RECIPE - THE DARING GOURMET
Web Mar 23, 2016 Heat the oil in the paella pan over medium heat, then add and brown the chicken pieces on both sides. Transfer the chicken to a plate. Add the onions and garlic …
From daringgourmet.com
From daringgourmet.com
You'll also love