PAELLA, PORTUGUESE STYLE
This is the original paelle recipe as it was given to me by a lady who made it for her Portuguese husband. Modifications I have made: I use chicken breasts and often omit pork, cook the sausage and slice into coins, use Basmati rice, don't peel tomatoes, add a 10 oz box of frozen artichoke hearts to the broth and rice mixture, substitute broth made with chicken granules and I add the shrimp at the end with the peas so as not to be over cooked. I bake the paella in a Dutch oven instead of a roasting pan.
Provided by PingiChick
Categories One Dish Meal
Time 1h20m
Yield 1 paella, 10 serving(s)
Number Of Ingredients 18
Steps:
- Wipe chicken with damp paper towels.
- In hot oil in large skillet (10 inch), brown chicken, about 5 pieces at a time, until golden brown all over. Remove chicken as it browns.
- Add pork cubes to skillet and brown well on all sides. Remove.
- To drippings in skillet, add onion, garlic, pepper and oregano; saute, stirring, until onion is golden, about 5 minutes.
- Add salt, rice and saffron; cook, stirring, until rice is lightly browned, about 10 minutes.
- Meanwhile, in another skillet, brown sausage well, turning on all sides, about 10 minutes. Cut in half crosswise. Drain and discard grease.
- Place chicken, sausage and pork in large roasting pan, about 17" x 11".
- Preheat oven to 375 degrees.
- Add tomatoes, bay leaf and chicken broth to rice mixture; bring to boil. Add shrimp; spoon mixture evenly over chicken and sausage in pan.
- Bake, covered with foil (tuck foil tightly around), 1 hour.
- If mixture seems dry, add 1/2 cup water. Sprinkle peas over top without stirring. Bake, covered, 20 minutes longer, or until chicken and pork are tender and peas are cooked.
- To serve, turn paella into heated round serving platter or paella pan. Garnish with pimiento slices and lemon wedges.
Nutrition Facts : Calories 992.2, Fat 55.9, SaturatedFat 15.2, Cholesterol 293.5, Sodium 1930.9, Carbohydrate 43.9, Fiber 3.7, Sugar 4.5, Protein 75.5
PORTUGUESE PAELLA
I love the blend of flavors in this dish. This is a hearty one dish meal. The secret spice is the Saffron. Saffron is expensive, but you must add it or the taste of authentic Paella is lost.
Provided by quotFoodThe Way To
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees.
- Sprinkle chicken with rosemary, 1/2 teaspoon salt, and black pepper.
- Heat oil in a large oven proof nonstick skillet or paella pan over medium-high heat.
- Add chicken; cook for 3 minutes on each side or until lightly browned.
- Remove chicken from pan; cover and keep warm.
- Add chourice and cook until lightly browned;.
- Add onion and bell pepper; cook for 7 minutes, stirring constantly.
- Add rice, tomato, paprika, saffron and garlic; cook for 1 minute stirring constantly.
- Return chicken to pan.
- Add broth and 1/4 teaspoon of salt; bring to boil.
- Wrap handle of pan with foil, cover pan;.
- Bake at 400°F for 10 minutes.
- Stir in shrimp, asparagus, and peas.
- Cover and bake an additional 5 minutes or until shrimp are no longer translucent.
Nutrition Facts : Calories 335.6, Fat 4.9, SaturatedFat 0.9, Cholesterol 105.7, Sodium 1040.5, Carbohydrate 47.6, Fiber 3.6, Sugar 3.4, Protein 23.5
K'S PORTUGUESE PAELLA
Steps:
- Season chicken breast with salt and pepper. Sauté in 1/4 cup of olive oil on medium high heat until lightly golden brown. Remove chicken and set aside. In same oil sauté onions, garlic and 2 cups of uncooked rice for a few minutes. Add chicken back to skillet on top of rice and tuck in seafood and chorizo/sausage. Mixed chicken broth, wine, and saffron than pour into skillet. Add bell pepper cover and simmer on a medium low heat for 20 minutes. Sprinkle peas on the cover and simmer for 10 more minutes. Mixed together and serve.
PAELLA WITH CAULIFLOWER RICE
Make and share this Paella With Cauliflower Rice recipe from Food.com.
Provided by candaceshaw
Categories Spanish
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut cauliflower into florets and pulse in a food processor until the size of couscous or grains of rice. Set aside.
- Heat oil in a large, deep skillet over medium high. Add onion and saute until softened, then add bell pepper and garlic. Cook until lightly golden browned. Stir in cauliflower, then add spices, stock or paella base, and white wine. Stir in chorizo, ham of your choice and saute all together for about 5 minutes. (If chorizo was not fully cooked, add another 5-10 minutes cooking time here.).
- Add shrimp and parsley, and cook until shrimp has cooked through.
- Serve!
Nutrition Facts : Calories 345.4, Fat 19.7, SaturatedFat 5.5, Cholesterol 97.8, Sodium 760.7, Carbohydrate 22.1, Fiber 6.5, Sugar 9.9, Protein 20.3
SAFFRON PORTUGUESE PAELLA
Years ago I was married to a Portuguese girl for 12 years, and this is a dish her mother used to make.
Provided by Alan Leonetti
Categories One Dish Meal
Time 1h3m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- Rinse chicken pieces and pat dry with paper towel.
- Season with salt and pepper. Saute chicken and ham hocks in 1/4 cup of olive oil until golden.
- Remove chicken, leaving ham hocks in pot, and saute garlic, onion and rice for a few minutes.
- Add chicken back to skillet on top of rice. Tuck in seafood and sausage.
- Add chicken stock or broth, wine, saffron and bell pepper. Cover and simmer 20 minutes.
- Sprinkle peas on top, and cover again and continue to cook an additional 10 minutes and serve.
Nutrition Facts : Calories 2542.6, Fat 105.5, SaturatedFat 25.4, Cholesterol 680.8, Sodium 3102.8, Carbohydrate 191.9, Fiber 7.7, Sugar 10.1, Protein 175.9
AUTHENTIC SEAFOOD PAELLA
Paella is a classic Spanish dish of rice cooked with shellfish and seasoned with saffron. It is perfect for easy entertaining.
Provided by Allrecipes
Categories World Cuisine Recipes European Spanish
Time 55m
Yield 2
Number Of Ingredients 19
Steps:
- Heat olive oil in a large skillet or paella pan over high heat. Cook and stir onion, tomato, salt, and smoked paprika into the hot oil until softened, about 3 minutes. Add romano beans, butter beans, and rice; cook and stir until rice is coated with oil, 2 to 3 minutes.
- Place shrimp, mussels, and clams over the top of the rice mixture. Pour in white wine and seafood stock; sprinkle in saffron threads and rosemary. Bring mixture to a simmer. Turn shellfish and continue to cook until clams and mussels have opened, and shrimp are pink and cooked through, about 5 minutes. Remove clams, mussels, and shrimp and set aside.
- Stir peas into the paella; simmer, uncovered, until rice is tender and has absorbed the liquid, 20 to 25 minutes. Stir in squid, and return clams, mussels, and shrimp to the pan. Cook until squid is opaque and cooked through, 2 to 3 more minutes. Serve with lemon wedges and chopped parsley.
Nutrition Facts : Calories 784.1 calories, Carbohydrate 73.5 g, Cholesterol 301.1 mg, Fat 20.1 g, Fiber 8.9 g, Protein 53 g, SaturatedFat 3.3 g, Sodium 979.8 mg, Sugar 5.3 g
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