Betty Rockers Delicious Party Paella Food

QUICK PAELLA

Steps:

• Melt margarine in 10-inch skillet over medium heat. Cook rice, onion, bell pepper and garlic in margarine, stirring occasionally, until rice is light brown.
• Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes or until rice is tender.

EASY PAELLA

Steps:

• Heat oven to 375°F. Spray two 11x7-inch glass baking dishes with cooking spray. In medium bowl, toss shrimp and scallops with 1 tablespoon of the oil and generous pinch of the saffron threads; cover and refrigerate.
• In 4-quart Dutch oven, heat remaining 1 tablespoon oil over medium heat. Cook garlic and onions in oil about 5 minutes, stirring frequently, until onions are crisp-tender. Stir in tomatoes, artichokes and sausage. Cook 2 minutes, stirring frequently. Stir in rice. Spread half of rice mixture evenly in each baking dish.
• In 2-quart saucepan, heat broth, paprika and 1 teaspoon saffron threads to boiling. Pour 2 cups broth mixture evenly over rice mixture in each baking dish.
• Cover with foil. Bake 35 minutes. Place shrimp and scallops on rice mixture in each dish. Cover and bake 15 to 20 minutes or until shrimp are pink and scallops are white and opaque. Sprinkle with parsley.

WEEKNIGHT PAELLA

Steps:

• In 12-inch skillet, heat oil over medium-high heat. Add rice mix and stir-fry vegetables; cook 2 to 3 minutes, stirring constantly, until rice mix begins to brown.
• Stir in broth, water, bay leaf and seasoning packet from rice mix. Heat to boiling; reduce heat to low. Cover; simmer 5 minutes.
• Stir in sausage and peas. Add chicken pieces. Heat to boiling over medium-high heat; reduce heat to low. Cover; simmer 10 minutes. Stir in shrimp. Cover; cook about 5 minutes or until shrimp and chicken are thoroughly heated. Remove bay leaf before serving.

SEAFOOD PAELLA

Steps:

• Discard any broken-shell or open (dead) mussels and clams. Scrub remaining mussels and clams in cold water, removing any barnacles with a dull paring knife. Remove beards from mussels. Place mussels and clams in large container. Cover with cool water. Agitate water with hand to remove sand; then drain and discard water. Repeat several times until water runs clear; drain.
• In small microwavable bowl, microwave 1/2 cup of the chicken broth uncovered on High 15 to 20 seconds or until hot. Place saffron in hot chicken broth; allow to rest about 5 minutes or until liquid is dark yellow. Set aside; do not discard saffron.
• In 14-inch paella pan or 4-quart Dutch oven, heat oil over medium-high heat. Cook onion, garlic and rice in oil 1 to 2 minutes or until onion is soft. Add shrimp, mussels, clams, peas, parsley, remainder of chicken broth, salt and saffron-infused broth.
• Heat to boiling over medium-high heat. Reduce heat to medium-low. Cover pan with foil. Cover foil with a wet towel, making sure no edges of towel hang over sides of pan. Cook 20 to 25 minutes or until liquid is absorbed, clams and mussels are open, shrimp is pink and rice is cooked.
• Removed unopened clams or mussels, and discard. Garnish with roasted peppers.

BETTY ROCKER'S DELICIOUS PARTY PAELLA

Steps:

• Take a deep breath. Have a glass of wine. This is going to be fun.
• Combine 1 garlic clove, olive oil, chopped parsley, and shrimp in a bowl to marinate, and season well with salt and pepper.
• In your largest deep saute pan or Dutch oven or similar large lidded pan that will go from stovetop to oven (I used a 12 inch 5 1/2 quart saute pan from Cuisinart,) heat olive oil. Add chorizo and chicken wings in batches and brown on all sides. Season the chicken wings with salt and pepper as you go. Remove, cut the chorizo into slices, and cover with foil.
• Add onion and bell pepper to the pan, and saute over medium heat, stirring frequently, until the onion is translucent.
• Meanwhile, in a small saute pan, very gently and carefully toast the saffron over medium heat until fragrant and slightly darkened. Remove from heat and reserve.
• Add 6 chopped garlic cloves to the onion and pepper mixture, and cook, stirring, a minute more. Add saffron and smoked paprika.
• Add the tomatoes, breaking them up a bit with your hands or a fork, but DO NOT add the liquid from the can.
• Add rice and stir to combine with vegetables.
• Add wine and stir that baby up. You should have a nice medium-high heat going, and let the rice absorb most of the liquid.
• Add 3 cups chicken broth and bring to a boil. Cover and simmer until the rice is tender. You shouldn't need to stir it a ton, as though you were making risotto, but it's fine to uncover and check it and stir, scraping up bits from the bottom. Add more broth if needed. You want to be left with a pretty soupy mixture, but not a lot of liquid floating on top.
• Meanwhile, place the shrimp on a cookie sheet covered in foil, and broil on high for a few minutes on each side. Reserve.
• Preheat oven to 350 degrees.
• Arrange chicken and chorizo on top of rice. Cover tightly and place in the oven for 10 minutes.
• Remove, arrange the clams on top of the rice, and replace in the oven until the clams just start to open.
• Remove, arrange shrimp and piquillo peppers on top and sprinkle with frozen peas. Replace in the oven until the peas are warmed through.
• Combine remaining olive oil, garlic, and parsley. Season, and sprinkle mixture over the top of the paella.
• Serve with lemon wedges.

MEDITERRANEAN CHICKEN WITH DRIED APRICOTS & PRUNES

Steps:

• Combine all above ingredients (****EXCEPT brown sugar & white wine) into marinade. Place chicken in a zip lock bag or a baking dish that can be tightly sealed. Cover the chicken with marinade. Refrigerate for at least 4 hours or overnight if possible.
• One hour before baking: Time to arrange in the baking dish and bring to room temperature before cooking.
• Distribute chicken in single layer in baking pan, DO NOT discard the marinade. Pour it over the chicken with all the other marinade ingredients. Sprinkle brown sugar over the chicken breasts and pour white wine around the breasts.
• Preheat oven: Cook UNCOVERED at 325 for 50 minutes or until chicken is cooked through and no longer pink. Cooking time may vary depending on the thickness of your chicken breasts. Cook to 165°F
• Arrange cooked chicken breasts on a platter, top with the sauce and other ingredients.
• NOTE:.
• This recipe yields a lot of sauce, so you can double the chicken content without having to double the marinade. It's nice because you can make it all ahead of time!

PARTY PAELLA

Steps:

• Preheat oven to 400°F.
• In skillet add 1 tbsp oil, sauté chorizo until fat is rendered, remove.
• Add more oil, add chicken brown on both sides, remove.
• Heat chicken broth w/saffron, set aside.
• Add oil, onions, garlic, sauté until softened, add rice, stir to coat.
• Add wine, stir, add broth and spices, bring to boil, stirring.
• Let liquid reduce slightly, add peas, pimentos; stir.
• Add chicken, chorizo and stir.
• Place in oven, uncovered for 10 minutes.
• Add shrimp and mussels, stir, heat 10 minutes more until all liquid is absorbed.
• Remove mussels that don't open.
• Garnish with parsley.

PAELLA FOR A CROWD

Steps:

• Place chicken in a large bowl and add 2 tablespoons olive oil. Sprinkle with paprika; turn chicken to coat. Cover and let marinate, refrigerated, at least 4 hours and up to overnight.
• Bring a large pot of water to a boil; meanwhile prepare an ice-water bath. With a paring knife, core tomatoes and score an X on the bottoms. Working in batches, carefully lower them into boiling water; when skins begin to split, after 30 to 60 seconds, use a slotted spoon to transfer tomatoes to ice-water bath.
• When tomatoes are cool, remove skins (using a paring knife, if necessary) and discard. Halve tomatoes. Remove seeds with a spoon, and discard. Finely chop tomatoes.
• Cut peppers crosswise and into 1/4-inch strips; set aside. Using a mortar and pestle, grind together saffron and 1 1/2 teaspoons salt. Add saffron mixture to a medium bowl and add 1 cup chicken stock and cognac. Whisk until well combined, set aside.
• Heat an 18-inch paella pan with at least 2-inch sides over two burners set at medium-high heat. Coat the bottom of the pan with remaining tablespoon olive oil. Season chicken thighs with salt and pepper and add to pan. Cook, turning, until golden brown on all sides, about 8 minutes. Season pork and add to pan. Cook, turning, until browned, about 6 minutes more.
• Add peppers, onions, garlic, and tomatoes. Cook, stirring, about 8 minutes. Add calamari and shrimp and cook, stirring, about 2 minutes more.
• Add rice to pan and stir to coat. Add reserved saffron mixture and let cook about 1 minute. Add 1 1/2 cups more stock and bring to a boil. Cook, rotating pan and stirring occasionally, 15 minutes. If rice appears dry around edges add more stock as necessary. Nestle clams, mussels, and peas into rice and add 1 cup stock. Cook, stirring occasionally, adding more stock as necessary (you may not need to use all the stock), until rice is tender, shellfish has opened, and nearly all the liquid has evaporated from the pan, about 20 minutes.
• Turn heat to high. Add haricot vert, and stir to combine. Cook, without stirring, until vegetables are warmed through, and remaining liquid has evaporated, about 5 minutes. Season with salt. Sprinkle with parsley, and serve immediately with lemon wedges.

SPUMONI CAKE

Steps:

• Preheat oven to 350°; grease three 8 inch layer pans.
• Mix together cake mix, eggs, water and oil; beat for 2 minutes. Divide batter evenly into 3 separate bowls.
• Mix ingredients for one of the layers into each bowl of batter; pour into prepared pans.
• Bake for about 25 minutes or until picks inserted in centers come out clean.
• Let cakes cool in pans for 5 minutes, then remove to rack and cool completely.
• Meanwhile, chill large bowl and beaters thoroughly.
• Combine cold whipping cream, sugar and rum extract in chilled bowl.
• Beat with electric mixer at high speed until stiff peaks form. To test, lift beaters from whipped cream - stiff peaks should remain on surface.
• Layer cake with chocolate on bottom, then pistaschio, then cherry, frosting with whipped cream between each layer then top and sides of cake. Sprinkle almonds on top.