Island Paradise Paella Food

ISLAND PARADISE PAELLA

Steps:

• 1. Scrub and debeard the mussels and clams, discarding any that don't close when tapped sharply. Set aside.
• 2. Heat 1/4 cup (2fl. oz) of the olive oil in a skillet. Add the pork, and brown all sides. Make sure that the juices from the pork chops are clear.
• 3. Mix in the garlic, onions, tomato, and the bell peppers, Stir constantly until cooked. Then set aside.
• 4. In another skillet, heat a further 1/4 cup (2 fl. oz) olive oil and cook the chicken until browned on all sides. Season with salt, pepper, paprika, rosemary, thyme, and cumin. Transfer the chicken to a plate and set aside.
• 5. In the same skillet, cook the lobster claws overt high heat for several minutes until its shell turns pink. Set the skillet aside.
• 6. Preheat the oven to 200 ºF. Heat 4 tablespoons olive oil in a skillet, and sauté the rice until it's translucent. Pour in the chicken broth, and combine well. Add the pork mixture, stirring constantly. Sprinkle in the saffron and continue to stir until well mixed.
• 7. Transfer the rice into a paella pan. Mix in the lobster claws, chicken, chorizo sausages, mussels, clams, shrimp, peas, and capers, combining well. Bake the paella, uncovered, and on the lowest oven shelf, for around 25 minutes, or until all the liquid has been absorbed.
• 8. Discard any mussels and clams that have failed to open. Serve the paella straight from the pan, garnished with lemon wedges

THE ULTIMATE PAELLA

Steps:

• Combine the paprika and oregano in a small bowl. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.
• Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.
• In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.
• Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

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.