Smokedhampaella Recipes

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:

• 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.

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 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.

Steps:

• Whisk 1/3 cup dressing and paprika in small bowl to blend. Bring broth and saffron to boil in heavy medium sauce-pan over high heat. Mix in rice. Cover, reduce heat to low and simmer until rice is almost tender, about 15 minutes. Mix in peas. Cover and cook until rice and peas are tender and broth is absorbed, about 5 minutes.
• Transfer rice mixture to large bowl. Cool 5 minutes; fluff with fork. Mix in turkey and red bell pepper. Add dressing mixture and toss to blend, adding more purchased dressing by tablespoonfuls, if desired. Season salad with salt and pepper. Serve at room temperature.