Easy Spanish Paella Food

EASY PAELLA

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.

SPANISH-STYLE PAELLA

Steps:

• In a large saucepan or skillet over medium-high heat, cook sausage and chicken in oil for 5 minutes or until sausage is lightly browned and chicken is no longer pink, stirring frequently. Add garlic; cook 1 minute longer. Drain if necessary. , Stir in rice and onion. Cook until onion is tender and rice is lightly browned, stirring frequently. Add the broth, tomatoes, paprika, cayenne, salt and saffron. Bring to a boil. Reduce heat to low; cover and cook for 10 minutes. , Stir in the shrimp, peppers and peas. Cover and cook 10 minutes longer or until rice is tender, shrimp turn pink and liquid is absorbed. Top with fresh parsley and lemon wedges, if desired.

SPANISH STYLE PAELLA

Steps:

• In a large paella pan over medium heat, add olive oil and then fresh sausage. Saute for about 5 to 8 minutes, or until sausage is well browned. Add chicken and dried sausage to pan and saute 5 to 8 minutes, or until chicken starts to brown. Add the shrimp and saute just until the shrimp begin to turn red and curl, about 2 to 3 minutes. Remove all meats from paella pan, using a slotted spoon, and place them on cookie tray to cool.
• In the now empty paella pan, sweat the carrots, onions, and celery for about 15 minutes. Add garlic and saute with vegetables for another 2 minutes. Add the risotto rice, stir and saute until the grains are a pearly white. Add white wine, and allow to cook down until almost completely gone. Then begin to add broth, about 2 ladles at a time, every 7 to 8 minutes unti1 35 to 40 minutes have passed, or until broth is fully incorporated into rice and vegetables and rice is tender but al dente.
• Stir meat and seafood back in before serving.
• 1 pinch saffron
• Preheat a large sauce pot over medium-high heat. Add ham hocks and olive oil. Allow to caramelize, both sides, for about 10 to 20 minutes. Add carrots, onions and celery, stir in thoroughly. Slice bulb of garlic in half. With wooden spoon, push mixture aside to create room at bottom of pot for caramelizing the garlic. Place each side of the garlic into pot, garlic side down. Leave to caramelize for about 10 minutes. Mix in paprika, tomato paste, tomato puree, chicken stock, bay leaves, and water. Allow to simmer for another 45 minutes.
• Skim off any fat that has formed and add saffron. Allow to simmer for another 30 minutes. Strain and refrigerate to cool.
• Yield: 10 to 12 cups

EASY PAELLA

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.

EASY PAELLA

Steps:

• Heat the olive oil in a large frying pan or wok. Add the onion and soften for 5 mins.
• Add the smoked paprika, thyme and paella rice, stir for 1 min, then splash in the sherry, if using. Once evaporated, stir in the chopped tomatoes and chicken stock.
• Season and cook, uncovered, for about 15 mins, stirring now and again until the rice is almost tender and still surrounded with some liquid.
• Stir in the seafood mix and cover with a lid. Simmer for 5 mins, or until the seafood is cooked through and the rice is tender. Squeeze over the lemon juice, scatter over the parsley and serve with the lemon wedges.

QUICK AND EASY PAELLA

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.

AUTHENTIC SPANISH PAELLA

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!

ULTIMATE SPANISH PAELLA

Steps:

• In a paella pan or a large skillet, heat 1 tablespoon oil over medium heat; add chicken and sausage.
• Cook, stirring until browned, about 20 minutes.
• Transfer chicken and sausage to a paper towel-lined plate; cover with foil to keep warm.
• Drain off fat from paella pan.
• Wipe pan clean.
• In the same skillet, heat remaining oil.
• Add garlic and yellow onion.
• Cook, stirring until tender, about 5 minutes.
• Add rice and turmeric.
• Cook, stirring, for 2 minutes longer.
• Add broth to pan.
• Reduce heat to low; cover and simmer until rice is tender, about 30 minutes.
• Return chicken and sausage to pan.
• Add bell pepper, green onions, cilantro, jalapeno pepper and red pepper flakes.
• Cook, uncovered, stirring frequently, for 15 minutes.
• Add shrimp and peas; cook until shrimp are opague, about 5 minutes longer.