Real Spanish Rice Food

AUTHENTIC SPANISH PAELLA

Steps:

• It's best to have all of your ingredients prepared before you start cooking.
• Prepare the rabbit by separating the legs, cutting remaining meat into small slices and lightly salting. (In my area rabbit is seasonal. During the summer and fall I substitute with chicken legs).
• I peel my shrimp, leaving only the tail and then salt them. In Spain they tend to leave the shrimp unshelled.
• I always try to make my chicken stock from scratch (time permitting), adding a bit of rosemary, a tiny pinch of saffron and a bit of thyme. If you're going to use bouillon, I'd recommend at least heating it up with these herbs and then straining before you start.
• Keep your stock hot but not boiling as you cook.
• Coat the bottom of your pallera/pan with olive oil.
• Brown your chorizo over high heat for 1-2 minutes. Do not fully cook, just get the outside well browned. Set aside. This should add a nice red color and a hell of a flavor to your oil.
• Brown the Rabbit for 2-3 minutes. It should not be fully cooked. Set aside.
• Brown garlic, onion and bell pepper until they're softened, adding plum tomatoes shortly before the mixture is finished.
• Push the vegetables to one side of the pan and on the other add the half can of tomato paste. Caramelize it, flipping it and spreading it until it begins to loosen (1-2 min over hight heat).
• Mix all of the vegetables and meats together with the caramelized tomato paste also adding the paprika, parsley and thyme.
• Add rice, mixing together and stirring as the rice browns (1-1 1/2) minutes. As the rice browns mix in the saffron. Make sure to break it between your fingers and stir it in to release all those tasty oils.
• When the rice is slightly translucent add enough chicken stock to cover the whole mixture. If it's been kept warm, it will begin to boil almost immediately. Lower to a medium heat but keep it at a steady boil.
• This is where paella is made and broken. I stir a few times in the first 5-10 minutes, adding broth as necessary to keep the rice fully covered. After this you must let the paella SIT! Let it cook another 10-20 minutes (I find that this step takes longer on a stovetop), adding broth bit by bit to keep the rice submerged until the rice on the top is al dente. Don't worry about rice burning to the bottom, this part (which actually has a name which escapes me at the moment, it's something like socarrat) is a tasty delicacy.
• Once you've stirred the paella for the last time and are letting cook, when you have about 8 minutes left to cook lay shrimp on top, turning over after 2-4 minutes to cook other side.
• When the rice on top is still quite al dente, take paella off of heat and cover. You must let it sit for 15-20 minutes. I've taken the lid off prematurely and ended up with a crunchy mess. Patience is the key.
• Once you're sure it's ready uncover, garnish with lemon wedges and enjoy!

THE BEST AUTHENTIC SPANISH RICE

Steps:

• Pour rice into a deep pot and stir in enough oil so that every grain is coated.
• Cook rice on medium and constantly stir, using a spatula, until it becomes a light toasted color (20-25 min), be careful not to burn.
• Add onion and green pepper, cook until they become soft, add more oil if needed.
• Stir in tomato, cook for 2-3 minute.
• Tilt pot, remove any excess oil w/ spoon.
• Sprinkle bouillon and garlic salt over rice (DO NOT STIR).
• Pour water over rice (DO NOT STIR), then cover.
• Bring to a boil, then lower heat and cook for 25-30 min, or until most liquid evaporated (DO NOT LIFT LID DURING THIS TIME).
• Pick out large pieces of veggies w/ a fork and discard, (this step may be omitted if you chopped your veggies, I have picky eaters).
• *This rice actually tastes better when cooled, and then heated in the microwave, as any remaining liquid is evaporated.

BEST SPANISH RICE

Steps:

• Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
• Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

AUTHENTIC SPANISH RICE

Steps:

• in a bowl combine broth, cumin, chili powder, salt & half a can of el pato sauce (if you can't find el pato use regular tomato sauce).
• brown rice, in hot oil, in a large skillet for approximately 5 minutes flipping occasionally.
• add diced onion, minced garlic, sauté for 1 minute.
• add seasoned broth, bring to a boil.
• reduce heat to low, cover and simmer for 15 minutes. do not check on the rice before the 15 minutes is up, this will allow steam to escape and may make your rice turn out undercooked.
• most of the water will absorb before the 15 minute time limit but keep covered and continue to steam for the entire 15 minutes. this will make for perfect rice that isnt crunchy.
• after 15 minutes turn heat off, uncover & flip rice over. recover & let sit until everything else is ready. you can let the rice sit covered for up to 25 minutes which will cook out most of the moisture & leave perfect fluffy rice.

AUTHENTIC MEXICAN RICE

Steps:

• Rinse the rice in a fine mesh strainer until the water runs clear. Set aside.
• In a large saucepan over medium-high heat, add the oil. Once hot, add the rice and stir to combine. Cook over medium heat, stirring frequently, until the rice is lightly golden brown all over (about 10 minutes).
• Add tomato sauce, garlic, and diced onion to the pan. Stir. Add tomato bullion, salt, carrots, peas, and water (and serrano peppers, if using. They add a little flavor, but not spice.).
• Bring to a boil, then cover, reduce heat to low and cook for about 20 minutes or until the water is completely absorbed. Remove from heat and allow to rest for 5 minutes before fluffing with a fork.

AUTHENTIC SPANISH RICE RECIPE

Steps:

• Saute rice in 3 tablespoons of oil on medium heat until golden brown (about 5-7 minutes). Stir constantly to brown the rice evenly.
• Add the onion,garlic, and bell pepper and saute 1 minute.
• Add the diced tomato and cook slightly.
• Add the chicken bouillon and stir just to coat the rice.
• Immediately add about 1 1/4 cups of the hot water, reserving some liquid to add back later as needed. Stir the rice and bring to a boil.
• Reduce heat, cover and simmer for 20-25 minutes until tender. Check the rice at 15 minutes to add more water and/or adjust the temperature as needed.
• Let stand 5 minutes before serving.

SPANISH RICE

Steps:

• Heat a large skillet over medium high heat and melt butter.
• Add in rice and cook until lightly browned, stirring frequently, 2-3 minutes. Add in onion and saute for 2-3 more minutes, stirring frequently or until slightly golden brown.
• Add in garlic, cumin, chili powder and oregano. Saute for one minute. Pour in the chicken stock, fire roasted tomatoes and bay leaf.
• Bring to a boil then reduce to a simmer. Cover and simmer for 15-20 minutes or until the rice is tender. (Refer to the back of your rice, some cook times are shorter or longer depending on what rice you choose)
• When the rice is done fluff with a fork and season with salt and pepper to taste. Serve immediately!

24 BEST SPANISH FOODS (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Spanish dish in 30 minutes or less!

MEXICAN RED RICE (ARROZ ROJO)

Steps:

• In a large heavy saucepan, heat the vegetable oil on medium-high heat. Add the rice, onions and garlic. Saute until the rice has an opaque color and is fragrant, about 2 minutes. Add the chicken broth, tomato paste and salt. Mix well to incorporate evenly. Then add in the chile and cilantro sprig. Cover, reduce the heat to low, and simmer until rice is ready, about 30 minutes. Fluff with a fork and serve immediately.

* REAL* SPANISH RICE

Steps:

• Using a Teflon pan- place olive oil in the pan and when it is hot add rice -- fry until nicely brown.
• Reduce heat -- add bell pepper, onion, garlic and continue to sauté. After about 5 minutes or so add water, tomato ,chili powder and salt.
• Place lid on skillet and turn heat down, simmer gently.
• When the water has all evaporated-10-15 min later- slide the lid off of the skillet about half way so the steam will escape so your rice is not wet.
• (While rice is simmering check it to see if you need a little more water. I don't add much water as I don't like my rice mushy and keep in mind that the veggies added have moisture as well---be sure to taste it before serving -- I actually add more chili powder than this as I like mine spicy).
• Serve.

EASY AUTHENTIC SPANISH RICE

Steps:

• Melt butter in a large skillet over medium-high heat; cook and stir onions and jalapeno peppers in the butter until softened, 3 to 5 minutes. Stir Mexican-style tomatoes into onion mixture; add rice, salt, and black pepper. Bring rice mixture to a boil, reduce heat, cover, and simmer until rice is cooked, 40 to 45 minutes. Garnish with sour cream and Cheddar cheese to serve.

ROTEL SPANISH RICE

Steps:

• Fry bacon in skillet until browned.
• Remove from skillet, crumble, and set aside.
• Do not remove bacon grease from skillet!
• Melt butter in skillet and add onion, pepper and garlic.
• Saute until onions are translucent.
• Add the Rotel, green chiles and chicken broth and simmer approximately 5-10 minutes.
• Add the rice, cover and simmer approximately 20 minutes.
• Crumble bacon on top and serve.

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.