SEAFOOD PAELLA
Provided by Tia Mowry
Categories main-dish
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 400 degrees F.
- Combine the saffron and lemon juice in a small bowl and crush the threads with the back of a spoon until the mixture turns bright yellow. Let sit for 5 minutes.
- Toss the shrimp with 1 teaspoon of the smoked paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Set aside.
- Heat the olive oil in a Dutch oven over medium-high heat. When hot, add the roasted peppers, onion, parsley and bay leaf. Saute until the onion is translucent, 5 to 8 minutes. Add the garlic, cumin and the remaining 1 teaspoon smoked paprika; saute until fragrant, 30 seconds. Add the rice and toast until slightly browned, 2 to 3 minutes.
- Pour in the wine, scrapping up any browned bits from the bottom of the pan. Cook, stirring, until the wine is fully absorbed. Pour in the tomatoes, stock, saffron mixture, 1 teaspoon salt and 1/2 teaspoon pepper; stir until combined. Bring to a simmer, then nestle the clams into the rice. Cover and let simmer for 5 minutes. Add the mussels, shrimp and lobster. Cover and transfer to the oven for 25 to 30 minutes, until the clams and mussels are opened.
- Place the pot back on the stovetop over medium-high heat. Add the peas. Cook until the bottom of the rice forms a crust, about 5 minutes. Serve the paella with lemon wedges.
PAELLA
Steps:
- Pregame prep: If you purchase your seafood more than 1 day prior to your tailgate, clean and freeze the fresh seafood items, with the exception of the scallops. Store the mussels and clams together, and the shrimp separately. The night before your tailgate, move frozen seafood to the refrigerator. Prepare and store in separate plastic bags the following ingredients: 1) chicken breasts, washed and patted dry, 2) onions and yellow pepper chopped, 3) tomatoes, peeled, seeded, and chopped, 4) measure out the rice. Game Day: Pack food on ice for transport. Once at the tailgate location, light the grill in the direct method. Brush the chorizo, chicken, and lobster tails with olive oil. When the grill is hot, cook in the following order turning occasionally: 1) chorizo sausages 15 to 20 minutes; 2) lobster tails 15 minutes; 3) chicken breast 10 minutes.
- As meat comes off the grill, chop the sausage, chicken and shelled lobster into 1-inch chunks and set aside.
- Place an extra large skillet or paella pan on a propane burner or the grill and heat 1/4 cup of olive oil. Saute the yellow peppers and onions. When the onions are translucent, stir in garlic, add rice, and saute for five minutes. Add 6 cups of chicken stock, tomatoes, saffron, salt, and pepper. Bring to a boil. Stir in chicken, lobster, and sausage. Reduce paella to a simmer as the fire subsides or turn the propane burner down to medium low. Simmer for 30 to 40 minutes stirring occasionally to keep from burning.
- Test the rice. If needed, add an additional 1 to 2 cups of chicken broth stir and simmer another 10 minutes. When rice is cooked, stir the frozen peas, shrimp, and scallops into the skillet. Layer the mussels and clams on top, and cook until the mussels and clams open approximately 5 to 10 minutes. Stir before serving.
PAELLA
Sausage, chicken, shrimp and rice dish!
Provided by AMLOOS
Categories World Cuisine Recipes European Spanish
Time 1h25m
Yield 10
Number Of Ingredients 15
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.
Nutrition Facts : Calories 616.7 calories, Carbohydrate 38.5 g, Cholesterol 230.3 mg, Fat 24.2 g, Fiber 1.8 g, Protein 56.1 g, SaturatedFat 8.1 g, Sodium 1729.6 mg, Sugar 3.8 g
AUTHENTIC SPANISH PAELLA
This is one of my all time favorite dishes. I've been experimenting for a year now and I think I've finally got it perfect. This recipe is for an 18" pallera cooked on an open flame (a weber grill works perfectly). For a smaller pan and stovetop cooking half the recipe. Note: Some purists say an 'authentic' paella doesn't mix meat and seafood. I see it as a matter of taste, and most of the paella I've had from various regions throughout Spain has been mixed. I leave the arguments to the old men in Valencia.
Provided by parisucks
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- It's best to have all of your ingredients prepared before you start cooking.
- Prepare the rabbit by separating the legs, cutting remaining meat into small slices and lightly salting. (In my area rabbit is seasonal. During the summer and fall I substitute with chicken legs).
- I peel my shrimp, leaving only the tail and then salt them. In Spain they tend to leave the shrimp unshelled.
- I always try to make my chicken stock from scratch (time permitting), adding a bit of rosemary, a tiny pinch of saffron and a bit of thyme. If you're going to use bouillon, I'd recommend at least heating it up with these herbs and then straining before you start.
- Keep your stock hot but not boiling as you cook.
- Coat the bottom of your pallera/pan with olive oil.
- Brown your chorizo over high heat for 1-2 minutes. Do not fully cook, just get the outside well browned. Set aside. This should add a nice red color and a hell of a flavor to your oil.
- Brown the Rabbit for 2-3 minutes. It should not be fully cooked. Set aside.
- Brown garlic, onion and bell pepper until they're softened, adding plum tomatoes shortly before the mixture is finished.
- Push the vegetables to one side of the pan and on the other add the half can of tomato paste. Caramelize it, flipping it and spreading it until it begins to loosen (1-2 min over hight heat).
- Mix all of the vegetables and meats together with the caramelized tomato paste also adding the paprika, parsley and thyme.
- Add rice, mixing together and stirring as the rice browns (1-1 1/2) minutes. As the rice browns mix in the saffron. Make sure to break it between your fingers and stir it in to release all those tasty oils.
- When the rice is slightly translucent add enough chicken stock to cover the whole mixture. If it's been kept warm, it will begin to boil almost immediately. Lower to a medium heat but keep it at a steady boil.
- This is where paella is made and broken. I stir a few times in the first 5-10 minutes, adding broth as necessary to keep the rice fully covered. After this you must let the paella SIT! Let it cook another 10-20 minutes (I find that this step takes longer on a stovetop), adding broth bit by bit to keep the rice submerged until the rice on the top is al dente. Don't worry about rice burning to the bottom, this part (which actually has a name which escapes me at the moment, it's something like socarrat) is a tasty delicacy.
- Once you've stirred the paella for the last time and are letting cook, when you have about 8 minutes left to cook lay shrimp on top, turning over after 2-4 minutes to cook other side.
- When the rice on top is still quite al dente, take paella off of heat and cover. You must let it sit for 15-20 minutes. I've taken the lid off prematurely and ended up with a crunchy mess. Patience is the key.
- Once you're sure it's ready uncover, garnish with lemon wedges and enjoy!
Nutrition Facts : Calories 913, Fat 28.7, SaturatedFat 9.6, Cholesterol 149.9, Sodium 1183.3, Carbohydrate 101.2, Fiber 4.7, Sugar 10.2, Protein 58.6
EASY PAELLA
You don't need a special paella pan to make this easy take on the classic Spanish dish. Use a wide, shallow saute pan with a lid. Chicken sausage and shrimp star in this one-pan dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 50m
Number Of Ingredients 12
Steps:
- In a heavy 12-inch saute pan, heat 1 tablespoon oil over medium-high heat. Cook shrimp until just pink on both sides, 4 to 5 minutes (do not overcook). Transfer to a plate.
- Add remaining tablespoon oil and sausage to pan; cook over medium-high heat until beginning to brown, about 2 minutes. Add onion, and cook, stirring frequently, until translucent, 3 to 4 minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent, 1 to 2 minutes.
- Stir in paprika, turmeric, tomatoes, and broth, scraping up browned bits from bottom of pan with a wooden spoon. Season with salt and pepper.
- Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes. Stir in peas; cook 1 minute. Stir in cooked shrimp; serve immediately.
Nutrition Facts : Calories 338 g, Fat 10 g, Fiber 1 g, Protein 20 g
MEXICAN PAELLA
This South-of-the-border paella includes Mexican chorizo, a spicy, freshly ground pork sausage that's not to be confused with its dry-cured Spanish cousin. The dinner recipe comes from chef Rick Bayless.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Number Of Ingredients 15
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.
PAELLA
What an incredibly deliscious meal- and amazing presentation. Have fun making it - change it up to suit your taste buds... Invest in a Paella pan for this dish or use a large oven safe dish.
Provided by SEvans
Categories Spanish
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350°F.
- Bring white wine to a boil.
- add cleaned mussels - cook until shells open - approximately 3 minutes.
- remove mussels form broth and set aside- discard broth.
- In a frying pan heat 3 tablespoons of the oil.
- fry chicken legs until golden brown - set aside.
- Fry the sausage until done and brown the ham steak - cut into bite size pieces and set aside.
- Heat remaining oil. Melt onion but do not color.
- add garlic and rice. Coat well with oil.
- Pour in chicken broth.
- Transfer to an oven safe dish (unless using a paella pan).
- Mix in infused saffron, pepper dices, peas and tomatoes, sausage, ham chunks, thyme, bay leaves and parsley.
- partially burry the chicken in the mix (shown in picture).
- Bake for 35 minutes.
- Remove from oven and mix in lobster, shrimp.
- place mussels around mixture and return to the oven for 10 - 12 minutes to warm the seafood.
- Serve.
Nutrition Facts : Calories 1323.7, Fat 59.4, SaturatedFat 15.4, Cholesterol 330.2, Sodium 1686.9, Carbohydrate 98.5, Fiber 7.1, Sugar 8.1, Protein 83
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.
More about "paellainahurryp recipes"
PAELLA | RICARDO
From ricardocuisine.com
SEAFOOD PAELLA - SIMPLY DELICIOUS
From simply-delicious-food.com
SEAFOOD PAELLA (PAELLA DE MARISCO ... - THE DARING GOURMET
From daringgourmet.com
AUTHENTIC SEAFOOD PAELLA RECIPE WITH SAFFRON - HIP FOODIE MOM
From hipfoodiemom.com
PAELLA | TRADITIONAL RICE DISH FROM SPAIN - TASTEATLAS
From tasteatlas.com
PAELLA WITH SEAFOOD - EVERYDAY GLUTEN FREE GOURMET
From everydayglutenfreegourmet.ca
THE EASIEST PAELLA RECIPES
From spain-recipes.com
PAELLA RECIPE - HOW TO MAKE PAELLA - SEAFOOD PAELLA - YOUTUBE
From youtube.com
THE BEST PAELLA IN WINNIPEG - TRIPADVISOR
From tripadvisor.ca
EASY SEAFOOD PAELLA RECIPE (FULL TUTORIAL) | THE ...
From themediterraneandish.com
PAELLAS
From paellas.ca
HOW TO MAKE PERFECT PAELLA | BBC GOOD FOOD
From bbcgoodfood.com
SPANISH PAELLA RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
BEST PAELLA IN CALGARY - CALGARY SEAFOOD PAELLA RECIPE
From holacalgary.com
WHAT TO SERVE WITH PAELLA? FIVE ... - SIMPLY HEALTHY FAMILY
From simplyhealthyfamily.org
CHICKEN AND SEAFOOD PAELLA - CANADIAN LIVING
From canadianliving.com
WHAT IS PAELLA? EXPLANATION & RECIPES - SPANISH SABORES
From spanishsabores.com
PAELLA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
HOW TO COOK THE PERFECT PAELLA RECIPE - THE SPRUCE EATS
From thespruceeats.com
PAELLA - WIKIPEDIA
From en.wikipedia.org
TRADITIONAL SPANISH PAELLA RECIPE | MYRECIPES
From myrecipes.com
HOW TO HOST A SPANISH TAPAS AND PAELLA PARTY
From thespruceeats.com
FOOD | WARRENTON, VA - MANTA.COM
From manta.com
AUTHENTIC SPANISH SEAFOOD PAELLA RECIPE - YOUTUBE
From youtube.com
PAELLA RECIPES | ALLRECIPES
From allrecipes.com
THE BEST PAELLA IN OTTAWA - TRIPADVISOR
From tripadvisor.ca
BEST PAELLA EVER · I AM A FOOD BLOG
From iamafoodblog.com
PAELLA IS THE PERFECT DISH TO UNITE A CROWD — AND ... - CBC
From cbc.ca
PAELLA, ANYONE? | FOOD GAL
From foodgal.com
PAELLA SEAFOOD RECIPE, THE MOST AUTHENTIC SPANISH PAELLA
From paellarecipes.org
BEST PAELLA RECIPES | FOOD & WINE
From foodandwine.com
PAELLA RECIPE - JO COOKS
From jocooks.com
PARTY PAELLA | FOODLAND ONTARIO
From ontario.ca
SEAFOOD PAELLA RECIPE - SPANISH SABORES
From spanishsabores.com
AMAZON.CA: PAELLA PANS: HOME & KITCHEN
From amazon.ca
HOW TO THROW A PAELLA PARTY: HERE'S THE MENU - SUNSET MAGAZINE
From sunset.com
FOOD & BEVERAGE SERVERS JOBS, EMPLOYMENT IN WARRENTON, VA ...
From indeed.com
MIXED PAELLA | FOODLAND ONTARIO
From ontario.ca
PROMOTIONS - HOMEMADE PAELLA - THE ... - GOURMET WAREHOUSE
From gourmetwarehouse.ca
CHILLED PAELLA CURRY - SPAIN-RECIPES
From spain-recipes.com
OUR FOOD - PAELLAS
From paellas.ca
You'll also love