Nyt Paella Recipes

Steps:

• Preheat the oven to 500 degrees, or as near as you can. Warm the stock in a saucepan with the saffron. Place a 10- or 12-inch skillet over medium-high heat and add the oil. One minute later, add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
• Add the rice, and cook, stirring occasionally, until glossy -- just a minute or two. Season liberally with salt and pepper, and add the warmed stock, taking care to avoid the rising steam. Stir in the shrimp, and transfer the pan to the oven.
• Bake about 25 minutes, until all the liquid is absorbed and the rice is dry on top. Garnish, and serve immediately.

Steps:

• In a very large skillet (at least 14 inches in diameter), or in a 15-inch paella pan, heat three-quarters of a cup of the olive oil over high heat until very hot, about two minutes. Add the chicken-wing drumsticks and the sausages and saute, turning frequently, for about five minutes, until the meats are nicely browned. Remove and set aside.
• Preheat the oven to 350 degrees.
• Discard the oil in the skillet and add the remaining quarter cup of olive oil; heat over medium-high heat for 30 seconds. Add the onion and garlic and saute for five minutes, stirring frequently, or just until the onion begins to turn golden brown. Add the chopped tomatoes, pureed red peppers and pulverized chili pepper, and simmer over medium-high heat for five minutes, stirring frequently.
• Add the rice to the skillet and stir over medium-high heat for two minutes. Add the hot chicken broth, white wine, lemon juice, parsley, chives, bay leaf, salt, pepper and hot-pepper sauce. Stir over medium-high heat for five minutes.
• Turn off the heat and add to the skillet the reserved chicken wings and sausages, the lobster, ham, mussels, squid and sugar snap peas. Stir once, carefully, and place the skillet, uncovered, in the preheated oven. After 20 minutes, taste the rice to make sure it is completely cooked. If so, remove from oven and cover loosely with foil. Let rest for 10 minutes before serving.

Steps:

• Heat stock in a saucepan. Add saffron and set aside. Heat oil in a 12- to 14-inch paella pan or cast-iron skillet. Add sausages and sauté on medium heat until lightly browned. Remove.
• Add onion, bell pepper and garlic to same pan. Sauté until soft. Stir in paprika and rice. Stir in tomato purée. Strain stock and add. Return sausages to pan. Stir once, season liquid to taste and cook, uncovered, on medium about 25 minutes, until liquid is absorbed and rice is tender.
• Remove from heat and place sheet of parchment paper on surface for 10 minutes. Remove parchment, scatter parsley on top and serve, making sure to include any crusty bits that cling to pan with each portion.

Steps:

• In a mortar or food processor, grind parsley, almonds and garlic to a paste. Set aside. Place stock in saucepan, add saffron, bring to simmer and remove from heat.
• Heat oil in 17-inch paella pan, on two burners if necessary, or in two 13-inch pans. Add chorizo and saute until heated through. Remove from pan. Season chicken with salt and pepper, place in pan and saute until nicely browned, leaving legs and thighs in pan a little longer than breast pieces. Remove chicken. Lower heat. Saute onion and leek until soft but not brown.
• Preheat oven to 400 degrees. Add red and yellow peppers to paella pan. When soft, add tomatoes and wine. When most of the liquid has evaporated, add paprika and rice and stir to coat. Add stock mixture and stir. Simmer 5 minutes.
• Fold in parsley mixture, beans and chorizo. Add chicken and simmer another 5 minutes. Arrange shrimp on top. Place in oven about 15 minutes, until chicken and rice are cooked.
• Remove from oven, cover loosely with foil and set aside 10 minutes. Garnish with olives and serve.

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:

• Combine the chicken stock, white wine, clam juice, 1 cup water and shrimp shells in a large pot. Add any onion peelings or vegetable scraps left from preparation. Bring to a boil over high heat, reduce heat to medium and simmer for 30 minutes, then strain, return the liquid to pot and set aside.
• While stock cooks, prepare the secret flavor weapon. Heat the sherry in a small pan until it is just beginning to simmer, then remove from the heat. Add the remaining ingredients, stir well and set aside.
• Build a medium-hot fire in grill (when ready, you can hold your hand about 6 inches above the grill for only 2 or 3 seconds).
• Prepare the relish. Rub the scapes with about 1 tablespoon olive oil, sprinkle with salt and pepper and grill until just toasty, about 2 minutes a side. Remove from heat and chop roughly. Combine the scapes with the remaining olive oil, pine nuts and lemon zest, mix well, and set aside.
• Put 1/2 cup olive oil in a paella pan or 20-inch camp skillet. Put over the fire and heat until hot but not smoking. Add the pork butt and sausage and brown lightly on both sides, about 6 to 8 minutes total. Add the onions and cook, stirring frequently, until soft, about 3 to 5 minutes. Add the garlic and cook, stirring, 1 minute. Add the tomatoes and half the stock mixture, bring to simmer, then add the rice and the Secret Flavor Weapon. Stir well to combine, then smooth it out to an even layer (you should have just a layer of liquid between 1/4 and 1/2 inch on top) and allow to come back to a slow simmer.
• Push the shrimp and clams down into the simmering mixture so they are covered by the liquid, being careful not to stir the mixture. Move the pan just enough to the side of the fire so the liquid continues to simmer slowly. Add liquid as needed to maintain that very thin visible layer for 20 minutes, but do not move the rice around. After 20 minutes stop adding liquid and continue to cook until all visible liquid is absorbed and rice is tender but not mushy, from 5 to 15 minutes. Remove from fire, lay peppers on top, spoon on the Garlic Scape Relish and serve.

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:

• If using, soak the wood chips in water. In a large pot, stir the saffron into the chicken broth and set over medium heat. Once hot, lower the heat and keep warm.
• In an 18-inch paella pan, heat the olive oil over medium-high heat. (A large, wide, shallow, flameproof saucepan may be substituted - or, in a pinch, an enameled Dutch oven.) Season the chicken thighs all over with salt and pepper and brown on all sides in the hot oil. Transfer to a plate. Cook the chorizo in the same pan until it starts to brown. Transfer to a second, paper-towel-lined plate. Remove the pan from the heat.
• Light a charcoal grill with about a large cereal box's worth of charcoal. Return the paella pan to the stove and set over medium-high heat. When hot, add the onion and cook until translucent, about 4 minutes. Add the garlic and stir until fragrant, then add the rice and stir to coat. Season with salt and pepper.
• Bring the stock, paella pan, chicken, chorizo and other ingredients to a table near the grill. When the fire is at its peak heat (all of the coals are lit, and you can hold your hand over the hottest part of the fire for only a few seconds), quickly stir the shrimp, chorizo and peas into the rice, then add 2 quarts of stock. Add the clams hinge-side up so that when they open in the heat, their juices are released into the rice. Nestle the chicken on top. Using thick gloves and a pair of tongs, carefully remove the grill grate. Drain the wood chips and drop them into the fire. Quickly replace the grill grate and set the paella pan on the grate. Cover the grill and cook the paella until all the liquid has absorbed, 25 to 30 minutes. If the rice is underdone, add another cup of stock and return to the fire for 5 to 7 minutes. Season with salt and pepper to taste and, if you choose, top with parsley.

Steps:

• Place stock in saucepan and bring to a simmer. Remove from heat and add saffron. Set aside. Rub monkfish with 1/2 tablespoon olive oil and season with salt and pepper. Set aside.
• Preheat oven to 400 degrees. Heat remaining oil in 17-inch paella pan, placed over 2 burners if necessary, or divide between two pans. Add onion and garlic and cook over low heat until soft. Add chorizo and saute briefly. Add rice and stir to coat.
• Add stock and stir. Simmer 10 minutes. Check seasoning, adding salt and pepper if necessary. Stir in peas and place strips of peppers, alternating colors, around pan like spokes on a wheel. Place shrimp and monkfish around pan; add mussels, hinge-side down.
• Place in oven and bake until shrimp and monkfish are cooked and mussels have opened, about 15 minutes. Discard any unopened mussels. Remove from oven, cover loosely with foil and set aside 10 minutes. Scatter scallions on top and serve.