PERFECT PAELLA
This is a Rachael Ray recipe so you know it is easy and good. The combination of chicken, chorizo, and sea food mixed with the spices and rice make this a wonderful dish. I am not a mussel fan, so I left them out when making this recipe.
Provided by CarolAT
Categories Chicken
Time 40m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- In a very wide pan or paella pan, preheated over medium-high heat, add 2 tablespoons extra-virgin olive oil crushed garlic, red pepper flakes, add rice and saute 2 or 3 minutes. Add saffron threads, bay leaf, broth, and thyme and bring liquids to a boil over high heat. Cover the pan with lid or foil and reduce heat to simmer.
- In a separate non-stick skillet, over medium-high heat brown chicken on both sides in 1 tablespoon extra-virgin olive oil. Season chicken with salt and pepper. Add peppers and onions to the pan and cook 3 minutes longer. Add chorizo to the pan and cook 2 minutes more. Remove pan from heat.
- After about 13 minutes, add shellfish to the rice pan, nesting them in cooking rice. Pour in peas, scatter lemon zest over the rice and seafood, then cover the pan again. After 5 minutes, remove cover or foil from the paella and discard any unopened mussel shells. Stir rice and seafood mixture and lift out bay and thyme stems. Arrange cooked chicken and peppers, onions and chorizo around the pan. Top with parsley and scallions.
- Serve with wedges of lemon and warm crusty bread.
Nutrition Facts : Calories 629.5, Fat 26.1, SaturatedFat 7.8, Cholesterol 173.6, Sodium 1447.3, Carbohydrate 47.8, Fiber 3.3, Sugar 3, Protein 47.6
PERFECT PAELLA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 21
Steps:
- In a very wide pan or paella pan, preheated over medium high heat, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, crushed garlic, red pepper flakes, add rice and saute 2 or 3 minutes. Add saffron threads, bay leaf, broth, and thyme and bring liquids to a boil over high heat. Cover the pan with lid or foil and reduce heat to simmer.
- In a separate nonstick skillet, over medium high heat brown chicken on both sides in 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Season chicken with salt and pepper. Add peppers and onions to the pan and cook 3 minutes longer. Add chorizo to the pan and cook 2 minutes more. Remove pan from heat.
- After about 13 minutes, add shellfish to the rice pan, nesting them in cooking rice. Pour in peas, scatter lemon zest over the rice and seafood, then cover the pan again. After 5 minutes, remove cover or foil from the paella and discard any unopened mussel shells. Stir rice and seafood mixture and lift out bay and thyme stems, now bare of their leaves. Arrange cooked chicken and peppers, onions and chorizo around the pan. Top with parsley and scallions. Serve with wedges of lemon and warm bread.
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
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
More about "perfect paella food"
HOW TO COOK THE PERFECT PAELLA RECIPE - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 6 mins
- Choose the Right Pan for Paella. There are many versions of the famous rice dish called Paella. From the original Valencian version that includes rabbit and snails to vegetarian and seafood Paella (Paella de Marco) to Paella mixtape's chicken, meat and shellfish, paella comes in several varieties.
- Choose the Cooking Method -- Stove, BBQ or Gas Burner. After you've decided how many people will be enjoying your Paella and picked the pan, you must decide which cooking technique you will use
- Prepare the Ingredients for the Paella. Decide which kind of Paella you will prepare. No matter which type you choose, you will need to clean and chop ingredients such as onions, tomatoes, and peppers.
- Begin Cooking the Paella. Once the ingredients are cleaned and chopped, it is time to start cooking. Saute the ingredients (like onions, tomatoes, chicken, and pork) according to the recipe.
- Add the Rice and Stir to Coat. Add the rice to the pan and stir to thoroughly coat the rice grains with the oil and juices from the pan. Rice or "arrow" in Spanish is the most important part of any Paella.
- Add Saffron and Broth to Paella. A few fragile saffron threads give an entire Paella its characteristic yellow rice and add a unique and delicate flavor.
- Remove from Heat, Cover and Let Paella Rest. When rice is cooked, remove from heat. Cover the entire pan with aluminum foil, allowing Paella to "rest" for five minutes before serving.
HOW TO MAKE PERFECT PAELLA | BBC GOOD FOOD
From bbcgoodfood.com
Estimated Reading Time 3 mins
PAELLA RECIPE - BBC FOOD
From bbc.co.uk
NEW PRODUCTS FOR PAELLAS 2022
From originalpaella.com
PERFECT PAELLA - BBC FOOD
From bbc.co.uk
A SPANISH CHEF’S SECRETS FOR THE PERFECT PAELLA | UMAMI
From umami.site
PERFECT PAELLA - FOOD ON THE FOOD
From foodonthefood.com
PAN-PERFECT PAELLA - VINSTA FOOD
From vinstafood.com
PERFECT PAELLA – SARASPE SEAFOODS
From saraspeseafoods.com
HOW TO COOK THE PERFECT PAELLA RECIPE - FOOD NEWS
From foodnewsnews.com
THE 3 SECRETS TO PERFECT PAELLA, ACCORDING TO A VALENCIAN ...
From foodandwine.com
PAELLA RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
HOW TO COOK PERFECT PAELLA | SBS FOOD
From sbs.com.au
THE PERFECT PAELLA - CHOWHOUND
From chowhound.com
PAELLA STYLE | PERTH CATERING WHERE FOOD CELEBRATES LIFE
From paellastyle.com.au
PERFECT PAELLA - HOUSE & HOME
From houseandhome.com
CATERING - PERFECT PAELLA
From perfectpaella.co.za
PERFECT PAELLA | FOOD.COM
From food.com
HOW TO COOK THE PERFECT PAELLA | SPANISH FOOD AND DRINK ...
From theguardian.com
RECIPE OF PERFECT PAELLA IN A FRYING PAN - FOOD NEWS
From foodnewsnews.com
PAELLA PERFECTA - HOME - FACEBOOK
From facebook.com
SPANISH FOOD - THE PERFECT PAELLA - RECIPES
From trafficvisit.com
WHAT TO SERVE WITH PAELLA - 7 BEST SIDE DISHES | EATDELIGHTS
From eatdelights.com
THE PERFECT PAELLA VALENCIANA - LIFE & THYME
From lifeandthyme.com
PERFECT PAELLA - FOODS AND DIET
From foodsanddiet.com
MAKING THE PERFECT PAELLA - WSJ
From wsj.com
HOW TO MAKE THE PERFECT PAELLA | WANDEREATER
From wandereater.com
PERFECT PAELLA - HOME | FACEBOOK
From facebook.com
A CHEF’S SECRET TO MAKING DELICIOUS, AUTHENTIC PAELLA ...
From startsat60.com
BEST PAELLA EVER · I AM A FOOD BLOG
From iamafoodblog.com
SPANISH PAELLA RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
PERFECT PAELLA - HOME OF PAELLA SOUTH AFRICA - PERFECT PAELLA
From perfectpaella.co.za
SPANISH FOOD - THE PERFECT PAELLA
From ezinearticles.com
PERFECT PAELLA. - CASERO KITCHEN FETHIYE, FETHIYE ...
From tripadvisor.ca
THE PERFECT PAELLA - TIENDA
From tienda.com
LOVEFOODIBIZA - PERFECT PAELLA - LOVEFOODIBIZA
From lovefoodibiza.com
MIGUEL MAESTRE'S PERFECT PAELLA - GOOD FOOD
From goodfood.com.au
SPANISH FOOD – THE PERFECT PAELLA – GASTRONOME
From shesdating.com
PAELLA - WIKIPEDIA
From en.wikipedia.org
EPISODE 1: ON THE PREMIERE EPISODE OF “CHEF ARTOIS,” IT'S ...
From torontolife.com
PAELLA: THE PERFECT PARTY FOOD | PAELLA, PARTY FOOD ...
From pinterest.ca
SEAFOOD PAELLA RECIPE - SPANISH SABORES
From spanishsabores.com
PAELLA IS THE PERFECT DISH TO UNITE A CROWD — AND WE HAVE ...
From cbc.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love