Paella De Cerdo Gambas Y Calamares Recipes

Steps:

• Preheat the oven to 400° (if using a gas oven), 450° if using an electric oven.
• Heat the vegetable broth, 1 cup water, the saffron, and a pinch of salt in a medium saucepan over medium heat, then keep hot over low heat.
• In a paella pan that measures 13 inches across the top, heat the oil over high heat.
• Add in the red peppers, zucchini, peas, beans, carrots, mushrooms, and scallions; stir/saute for 10 minutes until vegetables start to soften.
• Add in the garlic; saute for 2 minutes.
• Add in the tomatoes and paprika; cook for 1 minute.
• Stir in the rice; pour in the hot broth, then bring to a boil over high heat.
• Season generously with salt to taste; boil for 5 minutes stirring occasionally, until the rice is no longer soupy but sufficient liquid remains to continue cooking the rice.
• Transfer the pan to the oven; bake, uncovered, until the rice is almost al dente, 10-12 minutes in a gas oven, 15-20 minutes in an electric oven.
• Remove the pan from the oven, cover with foil, and let stand in a warm place for 5-10 minutes until the rice is cooked to taste.
• To make the socarrat, uncover the pan, place over burner, cook over med-high heat, without stirring for about 2 minutes until a crust of rice forms on the bottom of the pan (be careful not to let it burn); serve straight from the pan.

Steps:

• Mix the spices with your hands, squeezing the onions until they get juicy.
• Place some of the spice mixture in a dish, place the meat on top and cover with the rest of the mixture.
• Cover the dish and marinate for at least 3 hours or up to 6 hours. I don't recommend to marinate over night because the onions will turn bitter.
• Fire up the grill and when it has its cooking temperature, remove the marinade from the meat and grill to desired doneness.
• If you go with pork tenderloin, make sure you don't overcook the meat. Take it off the grill when it is still flexible when you press on it with your finger. Place it in an oven dish, cover it and let it rest in the oven at about 200 degrees for 10 minutes. This gives the juices a chance to settle and the meat will be soooo tender.

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:

• Remove the rind from the pork(if there is one) Brown the pork in the olive oil, then brown the carrot and onion.
• Place in a saucepan with the bay leaves, garlic, tomatoes, peppercorns and rosemary.
• Add water to cover and simmer for 1 1/2 hours, adding the vinegar in the final few minutes of cooking.
• Lift out and thinly slice the pork.
• Place in a dish with the vegetables and sauce to cover.