Paella W Jumbo Schrimp Tiny Scallops Calamari Food

SPANISH PAELLA

Steps:

• *Please note, this is my version of Paella Mixta I learned to make while living in Madrid, Spain. I've simplified the recipe as best I could for anyone to be able to make without a special pan or equipment. There are MANY variations to Paella so please be respectful that my authentic recipe may be different from yours!
• Add olive oil to a skillet over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed.
• Add chicken pieces, 2 tablespoons chopped parsley and rice to the pot. Cook for 1 minute.
• Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!).
• Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking. (We don't ever stir the rice, so that a crispy crust forms at the bottom, called a socarrat).
• Cook for about 15-18 minutes (uncovered), then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking).
• Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.
• Garnish with fresh parsley and lemon slices. Serve.

SEAFOOD PAELLA

Steps:

• Peel and devein the prawns/shrimp then pat the shrimp and calamari dry with paper towels.
• Place a large, deep pan (approximately 11-12inches/30cm) over high heat. Drizzle the calamari and shrimp with olive oil and season with salt then sear in the hot pan until a little color develops but the seafood isn't cooked fully yet.
• Remove the seafood from the pan and set aside.
• In the same pan, add olive oil and cook the onion and garlic until translucent and fragrant.
• Add the tomatoes and cook for a few minutes until most of the liquid has evaporated.
• Pour in the rice and smoked paprika and stir to combine. Season with salt and pepper.
• Pour in the stock then reduce the heat, partially cover and allow to simmer for 7-10 minutes or until most of the liquid has been absorbed and the rice is almost cooked.
• Tuck in the seafood, trying not to disturb the bottom layer of rice. Cover again then cook for another 5-7 minutes until the seafood and rice are fully cooked.
• Season to taste and serve with lemon wedges and chopped parsley.

SHRIMP AND SCALLOP EASY PAELLA

Steps:

• In a medium saucepan, heat the chicken stock until boiling.
• In a separate large saucepan or paella pan over medium-high heat, heat the oil and add the onion, the garlic, the peppers, the saffron and the chorizo. Cook for 6 minutes or until vegetables are soft and chorizo is browned.
• Stir in the rice, tomatoes and tomato paste until well mixed and cook for 5 minutes. Add the boiling chicken stock little by little, stirring each addition constantly until the stock is almost absorbed.
• Cover the paella pan with aluminum foil, and cook for 20 to 25 minutes, until rice is tender. Add the shrimp and the scallops and let cook covered for 5 to 7 minutes more.
• Decorate with the chopped parsley and lemon wedges.

PAELLA W/ JUMBO SCHRIMP, TINY SCALLOPS, & CALAMARI

Steps:

• Mix the oregano, paprika, salt and pepper and rub mixture on the cleaned and trimmed boneless chicken thigh meat. Heat the olive oil on medium-high heat in a 12 inch paella pan or skillet (not non-stick). Brown the chicken on both sides and remove from pan. Add the sliced sausage to the pan and brown on both sides. Remove from pan and set aside with the chicken. Lower the heat to medium and add the onion, garlic, and tomatoes. Cook until onion is carmelized and mixture is thick and condensed, about 8 minutes. Season with Salt and Pepper, then add the rice, stirring to coat the grains. Add the saffron and the chicken stock with the juice from the tomatoes. Cook for about 10 minutes, but do not stir! Then add the reserved chicken and chorizo along with the shrimp, calamari, bay scallops, and butter beans. Stir the rice to mix in the additions, pushing them down so they are just surfacing in the pan of rice. Then simmer for another 20 minutes without stirring (remember we want a crisp crust on the bottom) or until rice tests done.

MARIA'S PAELLA

Steps:

• Heat olive oil in a very large skillet or paella pan over medium-high heat until it begins to smoke. Place chicken thighs skin-side down into oil and sear until golden brown on both sides, about 5 minutes; set aside.
• Stir in onion and garlic, and cook until the onion has softened and turned translucent, about 1 minute. Add green and red bell peppers, calamari, and small shrimp; cook for 2 minutes more.
• Stir in salt, saffron, tomatoes, peas, rice, and water until well combined. Add chicken thighs, and simmer for 15 minutes over medium-high heat, stirring frequently to make sure rice does not stick.
• Decoratively nestle clams and jumbo shrimp into the rice. Reduce heat to medium-low, cover, and simmer for 10 minutes. Place the scallops into the paella, recover, and continue simmering until the rice is tender and the scallops firm and opaque, about 5 minutes. Garnish with lemon wedges to serve.

FABULOUS MEDITERRANEAN-STYLE SCALLOP PAELLA

Steps:

• Preheat a large dutch oven or paella pan on the stove-top over low heat for about 3-5 minutes.
• Now, add the olive oil and butter to the pan. Saute bell peppers, celery, onion and garlic in the fat over medium to med-high heat, just until celery and onions are barely softened.
• Add the rice, water, diced tomatoes, Knorr chicken granules, bay leaf, rosemary, saffron and seasonings. Cover and simmer gently over low heat for about 18-22 minutes, until rice is almost but not quite done. Stir midway through, and add a little additional water if needed.
• Rinse and drain the scallops, in a colander (no need to pat dry).
• Add the peas, scallops and parsley to the rice mixture. Cover and cook on low for a further 5-10 minutes until scallops are done and the paella is steaming hot. Note: Take care not to overcook the scallops.
• Taste and adjust seasonings. Remove bay leaf and sprig of rosemary before serving.
• Serve hot with fresh lemon wedges at the table. Accompany the paella with slices of fresh buttered sourdough or country bread and a nice glass of wine (I served a red California cabernet sauvignon). Enjoy!