Paellaalamericaine Recipes

Steps:

• In a large paella pan over medium heat, add olive oil and then fresh sausage. Saute for about 5 to 8 minutes, or until sausage is well browned. Add chicken and dried sausage to pan and saute 5 to 8 minutes, or until chicken starts to brown. Add the shrimp and saute just until the shrimp begin to turn red and curl, about 2 to 3 minutes. Remove all meats from paella pan, using a slotted spoon, and place them on cookie tray to cool.
• In the now empty paella pan, sweat the carrots, onions, and celery for about 15 minutes. Add garlic and saute with vegetables for another 2 minutes. Add the risotto rice, stir and saute until the grains are a pearly white. Add white wine, and allow to cook down until almost completely gone. Then begin to add broth, about 2 ladles at a time, every 7 to 8 minutes unti1 35 to 40 minutes have passed, or until broth is fully incorporated into rice and vegetables and rice is tender but al dente.
• Stir meat and seafood back in before serving.
• 1 pinch saffron
• Preheat a large sauce pot over medium-high heat. Add ham hocks and olive oil. Allow to caramelize, both sides, for about 10 to 20 minutes. Add carrots, onions and celery, stir in thoroughly. Slice bulb of garlic in half. With wooden spoon, push mixture aside to create room at bottom of pot for caramelizing the garlic. Place each side of the garlic into pot, garlic side down. Leave to caramelize for about 10 minutes. Mix in paprika, tomato paste, tomato puree, chicken stock, bay leaves, and water. Allow to simmer for another 45 minutes.
• Skim off any fat that has formed and add saffron. Allow to simmer for another 30 minutes. Strain and refrigerate to cool.
• Yield: 10 to 12 cups

Steps:

• Fry the onion in the oil in a 16-inch paella pan until soft, stirring often. Stir in the garlic, and before it begins to color, add the tomatoes. Add the sugar, salt to taste, pimentón (or paprika), and saffron, stir well, and cook until the tomatoes are reduced to a jammy sauce and the oil is sizzling. Add the squid and cook, stirring, for a minute or so. Add the rice and stir well until all the grains are coated. (You can prepare the dish to this point up to an hour in advance.)
• Bring the stock and wine to a boil in a saucepan. Pour over the rice, bring to a boil, and add salt to taste (even if the broth tastes a bit salty, it will not be salty when it is absorbed by the rice). Stir well and spread the rice out evenly in the pan (do not stir again). Cook the rice over low heat for 18 to 20 minutes, moving the pan around and rotating it so that the rice cooks evenly. Lay the shrimp on top after 10 minutes and turn them when they have become pink on the first side. Add a little more hot stock toward the end if the rice seems too dry and you hear crackly frying noises before it is done. When the rice is done, turn off the heat and cover the pan with a large piece of foil.
• Steam the mussels with a finger of water in a pan with a tight-fitting lid. As soon as they open, they are cooked. Throw away any that have not opened.
• Arrange the mussels on top of the paella.

Steps:

• Heat a wok over medium-high heat. Fry hot and mild Italian sausage pieces in the wok until brown on all sides. Remove sausage, and fry the chicken strips in the sausage drippings until browned. Remove chicken and saute onions, green pepper, celery, and garlic for 5 minutes, or until tender.
• Stir in the uncooked rice, tomatoes, bay leaves, salt, oregano and turmeric. Cook and stir for 1 minute, then mix in the reserved tomato juice and chicken broth. Add chicken pieces, cover and simmer for about 20 minutes.
• Add sausage to the mixture, and continue to simmer for 15 minutes, then stir in the shrimp; cover and cook for 5 to 10 more minutes, or until shrimp is cooked through.

Steps:

• Heat a large skillet over medium-high heat. Add the olive oil, tomato paste and beef. Brown the steak; transfer to a bowl and set aside.
• Make the rice a roni in a large skillet, according to manufacturer's instructions. Just before you put on the lid, add all of the remaining ingredients, except the beef mixture. Simmer for 20 to 25 minutes. Add the beef the last 10 minutes of cooking to warm through.
• Click here to view Food Network Kitchen's healthier version of this recipe.

Steps:

• Prick sausage in several places with a pin and place in a paella pan or electric skillet with 1/4 inch water; cover and simmer slowly 5 minutes, then drain, discarding liquid.
• Cut sausage into 1/2-inch pieces and saute' in pan with the oil until lightly browned; stir in onions and peppers.
• Cover and cook slowly until vegetables are tender.
• Remove with a slotted spoon, leaving fat in pan.
• Dry chicken pieces in paper towels, heat fat in pan, and brown chicken on all sides.
• Drain fat out of pan, add the sausage and vegetables, then the remaining ingredients.
• Cover and simmer slowly for 15 minutes--chicken will be one-half to two-thirds cooked, and will finish later, with the rice.
• (May be cooked in advance; bring to the boil before proceeding.) About half an hour before serving, bring chicken and sausage to the rapid boil on top of the stove.
• Sprinkle in the rice, mixing it down into the liquid with a spoon.
• Boil rapidly 5 to 6 minutes, uncovered--do not stir the rice.
• When it has swollen and begun to rise to the surface, rapidly push the shrimp, tail end down, into the rice; strew on the tomatoes, peas or beans, chickpeas, and olives.
• Again, do not stir, simply push these ingredients down into the rice with a spoon.
• Carefully correct seasoning.
• Reduce heat and let paella simmer for another 8 to 10 minutes, or more, uncovered, until rice is just tender--slightly al dente.
• (It is best not to cover the pan, but if you feel the rice is not cooking properly, cover for a few minutes, sprinkling on a few tbsps. or so of stock or water if rice seems dry; then uncover to finish cooking.) At the end of the cooking, the rice will have absorbed the liquid.
• Serve the paella from its cooking pan, and decorate with the lemon quarters and parsley.
• Note: When finished cooking, I will cover and let sit for 5-10 minutes before serving.

Steps:

• Chop the chicken breast and pork into 1-inch cubes.
• Saute chicken, pork and onion in olive oil until crispy brown.
• Cut each lobster tail in three pieces, right through the shell, cutting away undershell.
• Add lobster, tomato and garlic to chicken and pork, and cook 2 minutes.
• Dissolve saffron in 2 Tbsp.
• boiling water, strain.
• Add saffron with rice, peas, salt and mussels, stir to coat rice with oil.
• Pour on boiling water and again bring to boil, cook over moderately high heat 10 minutes.
• Stir or shake to prevent sticking, cover tightly, keep in a warm place on stove 15 to 20 minutes longer until all liquid is absorbed.
• A very heavy skillet or cast-iron casserole will hold enough heat to complete cooking the rice; with a less heavy pan it may be necessary to have very low heat under it during this last stage- or place skillet or casserole in an oven set at 300ºF.
• Can be cooked entirely in a 10-inch skillet or a similarly sized pan.

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.