PAELLA OF THE LAND
This recipe, which was adapted from one Valerie Gurdal cooked in the 2013 running of the Westport Paella Contest in Westport, Massachusetts, and brought to The Times by John Willoughby, is classical in its use of rabbit, chorizo, Spanish ham and Calasparra rice. But its depths of flavors are increased exponentially by grilling the meats before adding them to the paella pan. Cooked over an open fire, the dish may be scary to contemplate, but it is not at all difficult to pull off.
Provided by The New York Times
Categories dinner, main course
Time 1h30m
Yield about 12 servings
Number Of Ingredients 15
Steps:
- Build a medium-hot fire in your grill (when ready, you can hold your hand about 6 inches above the grill for only 2 or 3 seconds).
- Season the chicken thighs and rabbit liberally with salt and pepper. Put the thighs, then the rabbit, then the chorizo (if using fresh) on the grill and sear well without cooking through, about 3 to 4 minutes per side for each. (If using dried chorizo, simply slice into chunks and add in step 5.) As each is seared, remove from the grill and set aside. As soon as the chorizo is cool enough, slice it diagonally into bite-size chunks.
- Meanwhile, combine the chicken broth, wine and saffron in a medium saucepan, bring just to a simmer, then set on the side of the grill to keep warm.
- Place a large paella pan on the grill, add the olive oil and heat until hot but not smoking. Add the onion and cook, stirring frequently, until translucent, about 3 minutes, adjusting the pan on the heat as needed to prevent burning. Add the garlic and cook, stirring, for 1 minute, then add the jamón and cook, stirring, until it is just heated through, about 3 or 4 minutes.
- Add the rice and stir until well coated, then add the tomatoes and smooth out the rice to an even thickness. Slowly and without stirring, add enough of the broth mixture to leave just a thin layer of broth above the rice, then tuck the chicken, rabbit and chorizo pieces into the rice. Simmer slowly, moving the pan around on the fire as needed to keep the simmer going; avoid boiling. Gently add small amounts of liquid as needed so it's not totally dry. When the rice is creamy and just al dente and the chicken, rabbit and chorizo are cooked through (should take 20 to 35 minutes), remove pan from heat and stir in the peas, if using. If using pimento strips, place on top.
Nutrition Facts : @context http, Calories 1004, UnsaturatedFat 26 grams, Carbohydrate 78 grams, Fat 42 grams, Fiber 1 gram, Protein 65 grams, SaturatedFat 11 grams, Sodium 1496 milligrams, Sugar 4 grams, TransFat 0 grams
SEAFOOD PAELLA
Although paella can be done entirely on top of the stove, it will cook more evenly if placed in a hot oven for the final 10 to 15 minutes, uncovered, with any quick-cooking seafood spread on top. When the paella is removed from the oven, the rice should be slightly underdone. A tent of foil is then placed on top, and the paella allowed to rest at least 10 minutes, so the rice can finish cooking.
Provided by Florence Fabricant
Categories dinner, project, main course
Time 1h15m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Place stock in saucepan and bring to a simmer. Remove from heat and add saffron. Set aside. Rub monkfish with 1/2 tablespoon olive oil and season with salt and pepper. Set aside.
- Preheat oven to 400 degrees. Heat remaining oil in 17-inch paella pan, placed over 2 burners if necessary, or divide between two pans. Add onion and garlic and cook over low heat until soft. Add chorizo and saute briefly. Add rice and stir to coat.
- Add stock and stir. Simmer 10 minutes. Check seasoning, adding salt and pepper if necessary. Stir in peas and place strips of peppers, alternating colors, around pan like spokes on a wheel. Place shrimp and monkfish around pan; add mussels, hinge-side down.
- Place in oven and bake until shrimp and monkfish are cooked and mussels have opened, about 15 minutes. Discard any unopened mussels. Remove from oven, cover loosely with foil and set aside 10 minutes. Scatter scallions on top and serve.
Nutrition Facts : @context http, Calories 693, UnsaturatedFat 12 grams, Carbohydrate 71 grams, Fat 18 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 4 grams, Sodium 1514 milligrams, Sugar 3 grams, TransFat 0 grams
THE ULTIMATE PAELLA
For a taste of seaside Spain, serve Tyler Florence's The Ultimate Paella recipe, an authentic rice dish studded with chicken, chorizo, clams, shrimp and lobster.
Provided by Tyler Florence
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 20
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
You may not think of paella as a weeknight dish, but this half-hour recipe might change your mind. The trick is to start it on the stove and finish it in a superhot oven so you get a nice, crisp crust on the bottom. The name "paella" refers not to a combination of rice, seafood, sausage and other meats, but rather to the paellera, a large pan that looks like a flat wok. But you don't need one to make a good paella. A cast-iron skillet will do just fine. Shrimp is called for here, but you can use chicken, sausage, vegetables, scallops, pork or firm tofu in its place.
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 500 degrees, or as near as you can. Warm the stock in a saucepan with the saffron. Place a 10- or 12-inch skillet over medium-high heat and add the oil. One minute later, add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Add the rice, and cook, stirring occasionally, until glossy -- just a minute or two. Season liberally with salt and pepper, and add the warmed stock, taking care to avoid the rising steam. Stir in the shrimp, and transfer the pan to the oven.
- Bake about 25 minutes, until all the liquid is absorbed and the rice is dry on top. Garnish, and serve immediately.
Nutrition Facts : @context http, Calories 605, UnsaturatedFat 11 grams, Carbohydrate 89 grams, Fat 15 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 2 grams, Sodium 1024 milligrams, Sugar 5 grams
PAELLA OF THE SEA
This recipe came to The Times from the chef Chris Schlesinger, who participates in a sort of paella contest on Cape Cod every year. His secret weapon, a deeply flavored slurry of sherry, saffron and other spices, is included here, and don't leave it out. Like all paellas, this dish takes some preparation and time, but is wildly impressive once it reaches the table.
Provided by John Willoughby
Categories dinner, main course
Time 2h
Yield 12 to 16 servings
Number Of Ingredients 24
Steps:
- Combine the chicken stock, white wine, clam juice, 1 cup water and shrimp shells in a large pot. Add any onion peelings or vegetable scraps left from preparation. Bring to a boil over high heat, reduce heat to medium and simmer for 30 minutes, then strain, return the liquid to pot and set aside.
- While stock cooks, prepare the secret flavor weapon. Heat the sherry in a small pan until it is just beginning to simmer, then remove from the heat. Add the remaining ingredients, stir well and set aside.
- Build a medium-hot fire in grill (when ready, you can hold your hand about 6 inches above the grill for only 2 or 3 seconds).
- Prepare the relish. Rub the scapes with about 1 tablespoon olive oil, sprinkle with salt and pepper and grill until just toasty, about 2 minutes a side. Remove from heat and chop roughly. Combine the scapes with the remaining olive oil, pine nuts and lemon zest, mix well, and set aside.
- Put 1/2 cup olive oil in a paella pan or 20-inch camp skillet. Put over the fire and heat until hot but not smoking. Add the pork butt and sausage and brown lightly on both sides, about 6 to 8 minutes total. Add the onions and cook, stirring frequently, until soft, about 3 to 5 minutes. Add the garlic and cook, stirring, 1 minute. Add the tomatoes and half the stock mixture, bring to simmer, then add the rice and the Secret Flavor Weapon. Stir well to combine, then smooth it out to an even layer (you should have just a layer of liquid between 1/4 and 1/2 inch on top) and allow to come back to a slow simmer.
- Push the shrimp and clams down into the simmering mixture so they are covered by the liquid, being careful not to stir the mixture. Move the pan just enough to the side of the fire so the liquid continues to simmer slowly. Add liquid as needed to maintain that very thin visible layer for 20 minutes, but do not move the rice around. After 20 minutes stop adding liquid and continue to cook until all visible liquid is absorbed and rice is tender but not mushy, from 5 to 15 minutes. Remove from fire, lay peppers on top, spoon on the Garlic Scape Relish and serve.
EASY PAELLA
An easy to make paella using chorizo, chicken, and shrimp.
Provided by mls
Categories World Cuisine Recipes European Spanish
Time 1h
Yield 8
Number Of Ingredients 19
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.
Nutrition Facts : Calories 736.2 calories, Carbohydrate 45.7 g, Cholesterol 202.5 mg, Fat 35.1 g, Fiber 2.9 g, Protein 55.7 g, SaturatedFat 10.3 g, Sodium 1204.2 mg, Sugar 1.9 g
NEXT LEVEL PAELLA
Choose the freshest ingredients for a world-class paella with our ultimate recipe. Serve this classic Spanish seafood dish in the pan to impress your guests
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 1h30m
Number Of Ingredients 15
Steps:
- Heat 1 tbsp of the oil in a wide, shallow pan. Add the prawn heads and parsley stalks and sizzle until the heads turn pink, then mash with a potato masher. Pour over the sherry or wine and 300ml water, season with salt and simmer for 10 mins to make a stock, mashing the prawn heads as they cook.
- Scatter the mussels into the pan, cover the pan loosely with a lid or tea towel, then put over a high heat for 3-4 mins until the mussels just open. Stir to release the mussel juices, then pour the contents of the pan into a colander set over a large bowl containing the saffron. Let the saffron steep in the stock - you will need 700ml in total, so top up with water if needed and give everything a good stir. Pick the mussels out from the colander, then set aside.
- Wipe out the pan and add the rest of the olive oil. Sizzle the chorizo until it releases its oil, then add the onion and garlic and cook until softened. Add the squid and turn over until it turns white. Add the tomatoes and cook down for a minute, then pour over most of the stock, give everything a good stir and bring to the boil. Scatter the rice over the stock, stir well once, then boil vigorously for 5 mins. Reduce the heat to the lowest setting and slowly simmer for 10 mins without stirring until the rice has absorbed most of the liquid.
- Tuck the prawn tails into the rice and simmer for 5 mins, turning them over until cooked through. Stir through the mussels and broad beans or peas. Taste the rice - if it is still a little raw but the pan is dry, add a splash more stock and continue to cook; if it's too soupy, then increase the heat to cook off the last of the stock.
- Once the rice is just cooked, turn off the heat and cover with a tea towel for a few minutes. Scatter over the parsley leaves and lemon zest, then season with smoked salt if you like. Stir everything once, then serve straight from the pan, with lemon wedges on the side.
Nutrition Facts : Calories 600 calories, Fat 23 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 1.9 milligram of sodium
GRILLED PAELLA
Here is a recipe inspired by the cooking exploits of Manny Howard, a size-large Brooklynite with a generous spirit, a healthy capacity for self-deception and the cooking skills of a dude-ranch Escoffier. It may be slightly intimidating to consider: a giant pan of rice and protein cooked on an outdoor grill. But it is remarkably easy to pull off if you have a paella pan (available online and in most cookware stores) and a healthy amount of patience. The whole game is in the preparation, so that you're not muddling around with ingredients while the fire burns down. Read the recipe two or three times before you get started and, the first time you make the paella, make sure you have everything ready before even you light the fire. Your overall time will improve with practice. But the flavors will be sublime from the very first attempt.
Provided by Sam Sifton
Categories dinner, main course
Time 1h
Yield 8 servings
Number Of Ingredients 14
Steps:
- If using, soak the wood chips in water. In a large pot, stir the saffron into the chicken broth and set over medium heat. Once hot, lower the heat and keep warm.
- In an 18-inch paella pan, heat the olive oil over medium-high heat. (A large, wide, shallow, flameproof saucepan may be substituted - or, in a pinch, an enameled Dutch oven.) Season the chicken thighs all over with salt and pepper and brown on all sides in the hot oil. Transfer to a plate. Cook the chorizo in the same pan until it starts to brown. Transfer to a second, paper-towel-lined plate. Remove the pan from the heat.
- Light a charcoal grill with about a large cereal box's worth of charcoal. Return the paella pan to the stove and set over medium-high heat. When hot, add the onion and cook until translucent, about 4 minutes. Add the garlic and stir until fragrant, then add the rice and stir to coat. Season with salt and pepper.
- Bring the stock, paella pan, chicken, chorizo and other ingredients to a table near the grill. When the fire is at its peak heat (all of the coals are lit, and you can hold your hand over the hottest part of the fire for only a few seconds), quickly stir the shrimp, chorizo and peas into the rice, then add 2 quarts of stock. Add the clams hinge-side up so that when they open in the heat, their juices are released into the rice. Nestle the chicken on top. Using thick gloves and a pair of tongs, carefully remove the grill grate. Drain the wood chips and drop them into the fire. Quickly replace the grill grate and set the paella pan on the grate. Cover the grill and cook the paella until all the liquid has absorbed, 25 to 30 minutes. If the rice is underdone, add another cup of stock and return to the fire for 5 to 7 minutes. Season with salt and pepper to taste and, if you choose, top with parsley.
Nutrition Facts : @context http, Calories 1086, UnsaturatedFat 32 grams, Carbohydrate 90 grams, Fat 51 grams, Fiber 2 grams, Protein 64 grams, SaturatedFat 15 grams, Sodium 1643 milligrams, Sugar 2 grams, TransFat 0 grams
MIXED SAUSAGE PAELLA
For most cooks, paella is a time-consuming production best saved for that Saturday evening dinner party. But this one, made just with a collection of sausages and very little fuss, produces a satisfying one-pot dinner in hardly more time than it takes to baby-sit a risotto. Sip a glass of earthy, meaty Châteauneuf-du-Pape alongside.
Provided by Florence Fabricant
Categories dinner, one pot, main course
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat stock in a saucepan. Add saffron and set aside. Heat oil in a 12- to 14-inch paella pan or cast-iron skillet. Add sausages and sauté on medium heat until lightly browned. Remove.
- Add onion, bell pepper and garlic to same pan. Sauté until soft. Stir in paprika and rice. Stir in tomato purée. Strain stock and add. Return sausages to pan. Stir once, season liquid to taste and cook, uncovered, on medium about 25 minutes, until liquid is absorbed and rice is tender.
- Remove from heat and place sheet of parchment paper on surface for 10 minutes. Remove parchment, scatter parsley on top and serve, making sure to include any crusty bits that cling to pan with each portion.
Nutrition Facts : @context http, Calories 611, UnsaturatedFat 22 grams, Carbohydrate 51 grams, Fat 34 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 10 grams, Sodium 1039 milligrams, Sugar 6 grams, TransFat 0 grams
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