PAELLA CROQUETTES
This recipe was adapted from "the tapas cookbook" and modified to be more pleasing to the Northern European and North American tastes. These croquettes make an outstanding tapa and can even be served as a first course for a dinner party.
Provided by An American in Spain
Categories Short Grain Rice
Time 55m
Yield 20 medium balls
Number Of Ingredients 16
Steps:
- Put rice in a large pot along with bullion cube, bay leaf garlic, olive oil and saffron/turmeric.
- Pour heated stock/water over the mixture.
- Bring the mixture to a boil.
- Lower the heat and simmer until all the water is absorbed (about 17 minutes).
- Remove from heat remove the bay leaf and allow the rice mixture to cool.
- Mince the meats in a food processor and add to the rice mixture.
- The mixture should be a little moist enabling you to roll medium balls.
- If it is too wet, add a little breadcrumbs or flour.
- Form the rice mixture into medium size balls and roll them in the seasoned flour until they are lightly covered.
- Roll them in the egg wash and then the breadcrumbs.
- (These may be refrigerated overnight).
- Deep fry in hot oil (365°F/185°C) until lightly golden and crispy.
- Sprinkle with parsley and serve.
Nutrition Facts : Calories 108.7, Fat 4.8, SaturatedFat 1.6, Cholesterol 32.3, Sodium 385.3, Carbohydrate 10, Fiber 0.1, Sugar 1.4, Protein 5.9
THE ULTIMATE PAELLA
For a taste of seaside Spain, serve Tyler Florence's The Ultimate Paella recipe, an authentic rice dish studded with chicken, chorizo, clams, shrimp and lobster.
Provided by Tyler Florence
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 20
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.
PERFECT PAELLA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 21
Steps:
- In a very wide pan or paella pan, preheated over medium high heat, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, crushed garlic, red pepper flakes, add rice and saute 2 or 3 minutes. Add saffron threads, bay leaf, broth, and thyme and bring liquids to a boil over high heat. Cover the pan with lid or foil and reduce heat to simmer.
- In a separate nonstick skillet, over medium high heat brown chicken on both sides in 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Season chicken with salt and pepper. Add peppers and onions to the pan and cook 3 minutes longer. Add chorizo to the pan and cook 2 minutes more. Remove pan from heat.
- After about 13 minutes, add shellfish to the rice pan, nesting them in cooking rice. Pour in peas, scatter lemon zest over the rice and seafood, then cover the pan again. After 5 minutes, remove cover or foil from the paella and discard any unopened mussel shells. Stir rice and seafood mixture and lift out bay and thyme stems, now bare of their leaves. Arrange cooked chicken and peppers, onions and chorizo around the pan. Top with parsley and scallions. Serve with wedges of lemon and warm bread.
SEAFOOD PAELLA
This is the dramatic seafood paella that looks stunning, with crustaceans and shellfish. You can vary the quantities of seafood and also use crab, crayfish, or lobster (boil them separately).
Provided by Claudia Roden
Categories Rice Christmas Easter New Year's Day Dinner Lunch Mussel Shrimp Squid Saffron Summer Healthy Christmas Eve Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 14
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.
PAELLA
Paella is a Spanish dish traditionally made with rice, saffron, a variety of meat and shellfish, garlic, onions, peas, tomatoes and other vegetables. It's named for the wide, shallow pan it's cooked in, but I cook mine on the stovetop with delicious results.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- In a saucepan, combine the broth, rice, onion, half of the garlic, salt, turmeric, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender. , Meanwhile, in a large skillet, saute the green pepper, onions, parsley, thyme, hot pepper sauce and remaining garlic in oil for 2 minutes. Add mushrooms. Cook until green pepper is crisp-tender. Add tomato and peas; heat through. , Discard bay leaf; add rice mixture to vegetable mixture and keep warm. In a nonstick skillet, cook and stir shrimp in lemon juice for 2 minutes. Add chicken; cook until chicken is no longer pink and shrimp has turned pink, about 3-5 minutes. Add to rice mixture; toss.
Nutrition Facts : Calories 258 calories, Fat 4g fat (1g saturated fat), Cholesterol 49mg cholesterol, Sodium 591mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein.
AUTHENTIC SEAFOOD PAELLA
Paella is a classic Spanish dish of rice cooked with shellfish and seasoned with saffron. It is perfect for easy entertaining.
Provided by Allrecipes
Categories World Cuisine Recipes European Spanish
Time 55m
Yield 2
Number Of Ingredients 19
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.
Nutrition Facts : Calories 784.1 calories, Carbohydrate 73.5 g, Cholesterol 301.1 mg, Fat 20.1 g, Fiber 8.9 g, Protein 53 g, SaturatedFat 3.3 g, Sodium 979.8 mg, Sugar 5.3 g
More about "paellacroquettes recipes"
PAELLA - WIKIPEDIA
From en.wikipedia.org
AUTHENTIC PAELLA RECIPES - BASCO FINE FOODS
From bascofinefoods.com
PAELLA RECIPE - JO COOKS
From jocooks.com
AUTHENTIC SPANISH SEAFOOD PAELLA RECIPE - SPAIN ON A FORK
From spainonafork.com
PERFECT CRUST PAELLA IN ANY PAN | CHEFSTEPS
From chefsteps.com
SPANISH PAELLA RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
TIPS FOR COOKING PAELLA IN THE KITCHEN ON THE STOVE OR IN A …
From thespruceeats.com
WHAT IS PAELLA? EXPLANATION & RECIPES - SPANISH SABORES
From spanishsabores.com
SEAFOOD PAELLA - SIMPLY DELICIOUS
From simply-delicious-food.com
PAELLA CROQUETTES, SMOKED PAPRIKA AIOLI AND PARSLEY SALT - NZ HERALD
From nzherald.co.nz
OUR FOOD - PAELLAS
From paellas.ca
SPANISH PAELLA | RECIPETIN EATS
From recipetineats.com
PAELLA RECIPES: 14 EASY AND TASTY RECIPES TO CHOOSE FROM!
From paellarecipes.org
TRADITIONAL SPANISH PAELLA RECIPE | MYRECIPES
From myrecipes.com
SEAFOOD PAELLA RECIPE - SPANISH SABORES
From spanishsabores.com
SEAFOOD PAELLA RECIPE | BON APPéTIT
From bonappetit.com
WHAT IS PAELLA? THE CLASSIC SPANISH MEAL YOU NEED TO TRY
From spoonuniversity.com
PAELLA (THE BEST) | RICARDO
From ricardocuisine.com
WHAT TO SERVE WITH PAELLA? FIVE GREAT PAELLA SIDE DISHES
From simplyhealthyfamily.org
CHICKEN CROQUETTES - PAELLA-CHEF
From paella-chef.com
PAELLA | RICARDO
From ricardocuisine.com
BEST PAELLA RECIPES | FOOD & WINE
From foodandwine.com
PAELLA CROQUETTES - PLAIN.RECIPES
From plain.recipes
PAELLA - CAFE DELITES
From cafedelites.com
HOW TO COOK THE PERFECT PAELLA | SPANISH FOOD AND DRINK | THE …
From theguardian.com
PAELLA SEAFOOD RECIPE, THE MOST AUTHENTIC SPANISH PAELLA
From paellarecipes.org
DUBLIN RETAILER A TASTE OF SPAIN OPENS NEW TAPAS BAR
From evoke.ie
PAELLA | TRADITIONAL RICE DISH FROM SPAIN - TASTEATLAS
From tasteatlas.com
PAELLA CROQUETTES | CULINARY SPECIALTIES - QUALITY FOODS FOR HOTELS ...
From culinaryspecialties.net
PAELLA CROQUETTES | FOOD TO LOVE
From foodtolove.co.nz
WHAT IS PAELLA? THE PERFECT SPANISH PAELLA RECIPE - FINE DINING …
From finedininglovers.com
VEGGIE PAELLA CROQUETTE | ARDO
From ardo.com
PAELLA RECIPES | ALLRECIPES
From allrecipes.com
EVERYTHING YOU NEED TO KNOW ABOUT PAELLA - CULTURE TRIP
From theculturetrip.com
HOW TO COOK THE PERFECT PAELLA RECIPE - THE SPRUCE EATS
From thespruceeats.com
AUTHENTIC SEAFOOD PAELLA RECIPE WITH SAFFRON - HIP FOODIE MOM
From hipfoodiemom.com
EASY SEAFOOD PAELLA RECIPE (FULL TUTORIAL) | THE MEDITERRANEAN DISH
From themediterraneandish.com
BEEF CROQUETTES - PAELLA-CHEF
From paella-chef.com
PAELLA CROQUETAS WITH YELLOW TOMATO GAZPACHO - WINE ENTHUSIAST
From winemag.com
PAELLA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
HOW TO THROW A PAELLA PARTY: HERE'S THE MENU - SUNSET MAGAZINE
From sunset.com
SEAFOOD PAELLA (PAELLA DE MARISCO) - THE DARING GOURMET
From daringgourmet.com
PAELLA IS THE PERFECT DISH TO UNITE A CROWD - CBC
From cbc.ca
You'll also love