Mexican Paella Recipes

Steps:

• Place chicken broth and 1 1/2 teaspoons salt in a medium saucepan. Cover and heat over low heat.
• Over a low gas flame or under the broiler, roast poblano pepper, turning frequently, until charred, about 5 minutes over flame or 10 minutes under broiler. Remove from heat and cover with a clean kitchen towel until cool enough to handle. Rub off charred skin using a paper towel; remove stem and seeds. Rinse pepper and pat dry; cut into 1/2-inch strips; set aside.
• Place tomatoes and their juices in the jar of a blender. Blend until smooth; set aside.
• Preheat oven to 325 degrees. Heat olive oil in a 12-inch paella pan over medium-high heat. Season skin side of chicken thighs with salt and place skin-side down in pan; season with salt. Cook until skin is deep golden, about 10 minutes. Turn and cook until chicken is browned and juices run clear, about 10 minutes more. Transfer chicken to a large rimmed baking sheet and set aside.
• Reduce heat to medium and add onion and chorizo. Cook, stirring, until chorizo is cooked through and onion begins to brown, about 10 minutes. Add garlic and cook, stirring, for 1 minute. Add reserved poblano pepper and tomato puree. Cook, stirring constantly, until mixture is thickened and oil begins to separate from mixture, about 5 minutes.
• Add rice to pan and cook, stirring, until rice turns milky white in color, 4 to 5 minutes. Add heated chicken broth and stir to combine. Cook, without stirring, until rice has absorbed most of the liquid and is almost cooked through, about 12 minutes.
• Return chicken to pan and nestle into the center of the rice. Arrange shrimp in a ring around the chicken and the mussels in the rice at the edge of the pan. Cover the pan with a piece of parchment paper-lined aluminum foil; transfer to oven and bake for 15 minutes.
• Remove paella from oven and stir in peas, parsley, and tequila, if desired. Using a large serving spoon, gently fluff mussels and shrimp into rice mixture. Re-cover and let stand for 10 minutes until rice and shellfish are cooked through. Serve immediately.

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:

• 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:

• 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:

• Saute onions, bellpeppers, garlic, and crab legs in olive oil until onions are translucent.
• Add rice to pan. Saute, stirring frequently, until rice turns golden brown.
• Mix Sazón packet with 1 cup of the chicken stock.
• Add wine and Sazón mixture to pan. Stir until liquid is absorbed.
• Add chicken stock, shrimp, and tuna. Stir once, lay lobster on top, making sure to submerge the exposed meat, then cover.
• Cook for 15 minutes. Do not uncover the pan during this time.
• Add peas and tomato. Recover and cook for an additional 5 minutes.