Paella For 45 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.

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.

AUTHENTIC SEAFOOD PAELLA

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.

PAELLA FOR 45

Steps:

• Coat chicken with 1/2 cup oil, paprika, and 2 tablespoons salt; let marinate for 2 hours. Meanwhile, bring a large pot of water to boil. Cook lobsters for 4 minutes, and drain. When cool enough to handle, remove tails from shells, and cut into bite-size pieces. Cut claws in half, leaving meat in shells. Discard bodies, or save for use in a seafood stock.
• In a 28-inch paella pan, heat remaining cup olive oil over four burners set on medium heat, or over a hardwood fire (place grid 3 inches from fire). Cook chicken and pork in the oil until brown, turning occasionally, about 12 minutes.
• Add red and green peppers; cook for 8 minutes, or until tender. Add green beans, onion, and garlic. Cook until garlic and onion are glazed. Add tomatoes.
• Add clams and mussels. Let cook for 2 minutes. Add squid and shrimp; cook until shrimp turns pink and squid turns opaque. With a mortar and pestle or spice grinder, combine saffron with salt to create a powder. Transfer to a small bowl, and combine with 2 cups stock and 1 cup brandy.
• Sprinkle rice evenly over the whole pan, and stir until combined. Pour saffron mixture over rice in the pan; season with ground pepper and salt. Add remaining chicken stock over rice.
• Add lima beans, peas, and lemon juice. Cook for approximately 18 minutes, or until the rice absorbs the broth.
• Ten to 15 minutes before serving, add the cooked lobster to the top; cook for an additional 8 minutes.

PAELLA

Steps:

• Preheat oven to 350 degrees F.
• Heat oil in a large skillet or paella pan. Season and sear chicken pieces, then remove from the pan. Render the chorizo; add the onion, peppers, and garlic and saute for 2 to 3 minutes.
• Add the rice, saute until golden, stirring so it won't burn. Add the seared chicken back to the pan, with the wine and saffron, and stir until all the wine is absorbed. Add 2 cups of chicken stock, 1/4 cup at a time, stirring until the rice absorbs the stock. Add the last cup of chicken stock, tomatoes, and the beer. Add the chicken, shrimp, clams, lobster, and mussels, tucking them into the rice.
• Bake in the oven for 8 to 10 minutes until mussels open. Add the peas and olives and bake for 2 more minutes. Top with thinly sliced roasted peppers.

PAELLA

Steps:

• Heat a paella pan, (the pan should be wide enough to be covered by the rice in a thin layer). As soon as the pan is hot add 2 tablespoons of olive oil. Then add the chicken thighs, a pinch of salt, and let them brown slightly, turning them patiently.
• When they are cooked through, (no juices run pink), add the garlic, green pepper and tomatoes. Add the rice and stir in until translucent. Add the saffron with the water it has soaked in and stir well. Then add 1/2 the stock slowly, submerging the ingredients. Add the king sized prawns and the squid.
• Bring to the boil and leave to cook without stirring for 12 minutes adding more stock if the surface dries out. After 12 minutes the rice should still look succulent and juicy. Remove from the heat, cover with a thick cloth and leave to stand for a further 10 minutes for the rice to finish soaking up the remaining juices.
• Feel welcome to dress the paella with thick slices of lemon, salt and the remaining 1-tablespoon olive oil.