Valencian Paella Recipes

Steps:

• Heat a paella pan over medium-high heat, and coat with olive oil. Add the chicken, rabbit and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add the tomato, butter beans, peas, and green beans. Season with paprika, and mix well.
• Fill the paella pan almost to the top with water, measuring the water as you put it in. This is to help you to determine how much rice to add, as paella pans come in different sizes. Bring to a boil. Simmer for about 1 hour to make a nice broth.
• Season with a generous amount of salt, and just enough saffron to make a nice yellow color. Season with thyme and rosemary if desired. The goal is to make a rich tasting broth that will soak into the rice to make it delicious. Stir in half as much rice as the amount of water in the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes.

Steps:

• Heat 1/4 to 1/2 cup of the oil in a pan. Add the strips of pepper and fry until they start to soften. Remove and reserve for garnish. Fry the chicken and rabbit at medium heat until golden brown, adding more oil, as necessary. Add the paprika half way through to add color to meat. Push the meat out to the edges of the pan and add the beans and tomatoes in the center, mixing them well. Add 1/2 the water making sure to cover the pan until it is 1/2 full. Simmer for approximately 30 minutes until most of the water has evaporated. Add the snails and cook for 5 or 10 minutes.
• Add the rice, distributing it evenly over the pan and fry for a few minutes, moving it around in the pan. Add the rest of the water and cook for about 20 minutes. Season with salt and freshly ground pepper. Add a pinch of saffron for colour. Once this is done the paella should not be stirred anymore.
• For the last 1 to 2 minutes increase the heat to medium-high, until the bottom layer of rice starts to caramelize, creating what Valencians call the "socarrat". If the rice starts to burn remove the pan from the heat immediately.
• Garnish the paella with the strips of red pepper and the sprigs of rosemary. Cover the pan and let it rest for 5 minutes before serving.

Steps:

• To make Paella Valencia: Preheat oven to 475 degrees F. In a cold saute pan, add oil, clams, chorizo and chicken. Cover and place on high heat until clams pop, add garlic, remaining seafood and vegetables. Deglaze with white wine. Add rice and paella base, bring to a boil and place in preheated oven for 15 to 17 minutes to cook and reduce.
• To make arborio rice: Heat butter in saucepan over medium-high heat. When light brown and foamy add onions and saute until translucent. Add rice, bay leaf and lemon and cook, continuously stirring for 5 minutes to color. Add salt and white wine, bring to a boil and continue stirring. Gradually add water, 1 cup at a time while stirring, until rice yields a creamy porridge yet very "al dente" consistency.
• To make paella base: Heat oil in a stock pot, when just smoking, add garlic and ginger. Toast lightly, add onions and cook for 15 minutes until translucent. Add saffron and paprika and cook 5 minutes more, add wine, tomatoes and juice, salt, roasted peppers and stock. Bring to a boil, reduce to a simmer and cook 30 minutes, season and reserve.

Steps:

• First, heat the oil and when it is hot enough, add the seafood and chicken (lightly salted ) and fry until lightly browned. Then add the white and green beans and cook them together with the meat.
• While they are cooking, make a clearance in the middle of the paella pans and fry the chopped tomatoes until they look a little pasty, quickly adding the paprika, stirring quickly and immediately adding the hot water or broth until it is almost to the top of the paella pans edge.
• Cook all the ingredients for about 20 minutes over a high fire and tasting for salt.
• After 20 minutes add the rice, distributing it evenly, making sure the rice is covered with liquid. The heat should be fairly high, not interrupting the boil. It takes about 20 minutes for the paella rice to cook.
• Do not stir the rice once you have added it to the paella pans, just change its position so that the heat gets to all parts equally. All the broth should be absorbed when finished.
• Take the paella off the heat and let stand for about 10 minutes covering the top with newspaper. If the rice has been cooked correctly, the rice grains should be loose, not clumped together or having a mushy texture.
• For a fantastic table presentation, small wedges of lemon can decorate the border and branches of romero (aromatic herbs) in the middle. Now you are ready to dig into your paella with wooden spoons and eat directly from the paela pans!

Steps:

• Heat oil in large nonstick skillet over medium-high heat.
• Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper.
• Add shrimp to pan; saute 4 minutes or until shrimp are done.
• Place shrimp in a medium bowl.
• Add chorizo to pan and cook for 1 minute or until browned.
• Add chorizo to bowl.
• Sprinkle chicken with 1/4 teaspoon salt and remaining 1/8 teaspoon black pepper.
• Add chicken to pan and cook for 2 minutes on each side or until browned.
• Add onion and garlic to pain; cook 2 minutes or until tender, stirring frequently.
• Stir in the tomato, capers and saffron; cook 1 minute.
• Add remaining 1/4 teaspoon alt, rice, wine and broth to pan; bring to boil.
• Cover, reduce heat, and simmer 25 minutes or until rice is tender.
• Add shrimp mixture, peas, 1/4 cup water, and mussels to pan.
• Cover and cook 8 minutes over medium heat or until mussels open; discard any unopened shells.
• Remove from heat, and stir in bell peppers and cilantro.
• Let stand 3 minutes.