Smoked Ham Paella Recipes

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and warm for 1 to 2 minutes.
• Season chicken thighs with salt. Place chicken skin-side down in the oil. Cook until skin is golden, 4 to 6 minutes. Slide a spatula underneath several times to prevent skin from sticking to the pot. Turn and cook until other side is lightly browned, 2 to 3 minutes. Transfer chicken thighs to a plate.
• Add sausage, onion, and bell pepper to the pot. Saute until onion is softened, about 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add rice, paprika, turmeric, cayenne, and saffron. Stir constantly until spices are aromatic and rice becomes translucent and shiny.
• Pour in sherry and cook until absorbed, about 1 minute. Cover ingredients with chicken broth. Scrape any browned bits off the bottom of the pot. Turn off Saute setting and place chicken thighs on top of the rice. Turn pressure regulator to sealing position; select Manual and set cooking time for 12 minutes at high pressure. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method for 10 minutes according to manufacturer's instructions. Turn pressure regular to 'venting' and release remaining pressure. Remove lid, take out chicken thighs, and pour in tomatoes and peas. Mix well.
• Switch to Saute mode and cook until liquid is mostly evaporated, 3 to 5 minutes more. Top each serving of rice with a chicken thigh.

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:

• Cook and stir reserved shrimp shells and 2 teaspoons olive oil in a saucepan over medium heat until shells are pink and fragrant, 1 to 2 minutes. Stir saffron into shells; add chicken broth, bring to a simmer, and cook until broth is a rusty brown and fragrant, about 20 minutes.
• Strain saffron broth through a fine-mesh sieve; measure out 2 cups of broth, pour into a small saucepan, and place over low heat to keep broth hot.
• Preheat oven to 425 degrees F (220 degrees C).
• Heat 1 tablespoon olive oil in a large, oven-proof skillet over medium heat. Cook chorizo slices in hot oil until browned, about 2 minutes per side. Add onion to sausage; cook and stir until soft and slightly translucent, about 3 minutes. Reduce heat to medium-low.
• Stir garlic into chorizo mixture; cook and stir until fragrant, about 1 minute. Add rice to skillet and stir to coat rice completely in oil; stir in peas.
• Pat rice mixture evenly into the bottom of the skillet. Arrange shrimp in a single layer over the top of the rice. Lay pepper strips around and in between shrimp; season with salt, paprika, and cayenne pepper.
• Increase heat to high. When rice begins to sizzle in the skillet, pour reserved 2 cups hot saffron broth over the shrimp; gently shake the skillet to distribute liquid.
• Bake rice mixture in the preheated oven until rice is almost tender and still a bit wet, about 20 minutes.
• Place skillet over medium-high and cook until rice is tender, liquid is absorbed, and rice caramelizes and crusts slightly on the bottom of the skillet, 3 to 5 minutes.

Steps:

• Heat oil in heavy wide pot over medium-high heat. Sprinkle chicken with salt and pepper; add to pot. Cook until browned, about 6 minutes per side. Transfer chicken to bowl. Increase heat to high. Add next 3 ingredients and 1/2 teaspoon paprika to drippings in pot; sauté until vegetables are soft and light brown, about 8 minutes. Return chicken to pot; add broth. Sprinkle chicken with remaining 1/2 teaspoon paprika. Bring to boil. Reduce heat, cover, and simmer 10 minutes. Uncover; simmer until chicken is tender, about 10 minutes longer. Season with salt and pepper. Sprinkle parsley over; serve.

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add smoked ham, onions, and bell pepper, and sauté until golden brown, about 8 minutes. Stir in saffron and paprika, then 3 cups broth and rice. Bring to boil. Sprinkle with salt and pepper. Reduce heat to low, cover, and simmer until rice is almost tender, about 15 minutes. Nestle shrimp into rice, top with olives, and drizzle with 1/4 cup (or more) broth to moisten. Cover and cook until shrimp are just opaque in center, about 6 minutes. Season to taste with more salt and pepper.

Steps:

• Heat the oil in a large frying pan and cook the onion for 3-4 minutes until softened and golden. Add the red pepper, garlic and rice and stir fry for 1 minute. Add the ham, stock, paprika and tumeric, bring to the boil and simmer for 12 minutes.
• Stir in the prawns and peas and cook for a further 3-4 minutes, until the rice and vegetables are tender. Season to taste, then serve immediately.

Steps:

• Set oven to 400 degrees.
• Heat oil in a large paella pan or oven-proof casserole dish (don't worry about a lid!).
• Add in sliced smoked sausage and cook stirring until browned (about 2 minutes).
• Add in onion, garlic, red bell pepper, paprika, saffron and crushed red pepper flakes (if using) cook, stirring for about 3-4 minutes, or until veggies are tender.
• Add in rice, saffron and bay leaves; stir to combine to coat the rice.
• Add in the stock; bring to a boil, then add in the cooked chicken, frozen peas and chopped tomato; stir to combine, then season with salt and black pepper.
• Transfer the pot or casserole dish to the oven.
• Cook uncovered until the rice is tender and no liquid remains (about 20-25 minutes).
• Remove from the oven and fluff with a fork.
• Serve right away.