HUNTER'S PAELLA
Provided by Florence Fabricant
Categories dinner, project, main course
Time 2h
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees. Season rabbit with salt and pepper. Heat 1 tablespoon oil in saute pan. Add rabbit and brown. Stir in sherry, cover and place in oven 20 minutes, until rabbit is cooked. Remove meat from pan and allow to cool.
- Add stock to cooking liquid from rabbit. Add saffron, bring to a simmer, then remove from heat.
- Heat remaining oil in 17-inch paella pan over medium heat. You may have to place pan on two burners, or use two smaller pans. Add quails and brown. Set aside. Add onion, green and red pepper, garlic, bay leaf and herb sprigs to pan. Cook very slowly, stirring from time to time, until lightly browned, about 15 minutes.
- While vegetables are cooking, remove rabbit meat from bones in large chunks.
- Add paprika and tomatoes to paella pan and cook until most liquid in pan has evaporated, about 10 minutes. Add rice and saute briefly. Add stock to pan, stir and simmer 10 minutes. Tuck pieces of rabbit, quail and duck into rice. Place in oven and bake 15 minutes. Remove, cover loosely with foil and set aside 10 minutes. Strew with parsley and serve.
Nutrition Facts : @context http, Calories 747, UnsaturatedFat 16 grams, Carbohydrate 69 grams, Fat 25 grams, Fiber 2 grams, Protein 55 grams, SaturatedFat 6 grams, Sodium 1228 milligrams, Sugar 4 grams
MOUNTAIN-STYLE PAELLA
About two centuries ago, field workers near Valencia began sharing a luncheon dish made of rice, vegetables, snails and eels cooked in a flat, oval, two-handled metal pan known as a paellera. And so paella was born. Rice dishes made in such a pan, whatever the ingredients, are called paella or just arroz con ("rice with"), followed by a description of the contents. The traditional components of this particular version are snails, rabbit and rosemary, which are found in the Valencian mountains. This equally delectable rendition omits the snails and substitutes chicken for rabbit. This recipe can be made in a paella pan, a flameproof earthenware casserole or a large skillet.
Yield Serves 8
Number Of Ingredients 18
Steps:
- Cut 1 bell pepper lengthwise into thin strips. Chop second pepper; reserve. Heat oil in heavy 14-inch skillet or paella pan over medium-high heat. Add bell pepper strips; sauté until softened, about 6 minutes. Using tongs, transfer pepper strips to bowl; reserve. Season chicken with salt and pepper. Add to skillet and cook until brown on all sides, about 12 minutes. Transfer to plate. Add sausage to skillet; sauté until golden, about 5 minutes. Using slotted spoon, transfer to plate with chicken.
- Pour off all but 6 tablespoons drippings from skillet. Add mushrooms to skillet; sauté over medium-high heat 5 minutes. Stir in tomatoes, garlic and chopped bell pepper and bring to boil. Reduce heat and simmer until almost all liquid evaporates, about 35 minutes.
- Add green beans and next 7 ingredients to skillet. Stir in rice, chicken, sausage and 6 cups hot broth; bring to boil. Reduce heat to medium; simmer uncovered until chicken is cooked, adding more broth if mixture seems dry, about 30 minutes. Let stand 5 minutes. Top with pepper strips. Garnish with lemon.
HUNTER MOUNTAIN PAELLA
Takes some time to put together, but is well worth it. Great prepare ahead meal for a dinner party where you would like to actually join the party! Can use any meats or seafood desired.
Provided by manushag
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees.
- Cut sausage in chunks and brown in HUGE skillet or paella pan on top of stove in hot oil. (You must use a pan with a lid that can go in the oven).
- Remove sausage from pan and add chicken parts, and brown on both sides. I usually use thighs. Meat doesn't need to be cooked through, only browned on the outside.
- Remove from pan and set aside.
- Chop onion and green pepper and garlic and saute until soft, in same pan, don't brown. Turn off heat.
- Add chopped tomato, rice, saffron, ham, sausages, chicken, salt and chicken broth and stir.
- Top with clams, mussels, shrimp, lobster tails (cut in two, if desired). Make sure clams and mussels are closed tightly. Discard any that won't close on their own when tapped.
- Cover pan and put in 400 degree oven for 30 minutes or until liquid is absorbed and rice is cooked through.
- Add peas and pimento about 5 minutes before taking out of oven. Discard any clams or mussels that don't open.
Nutrition Facts : Calories 620, Fat 20.7, SaturatedFat 6.1, Cholesterol 182.8, Sodium 880.1, Carbohydrate 49.5, Fiber 2.4, Sugar 3.7, Protein 49.7
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