PAELLA FOR A CROWD
Perfect for a large dinner party, this paella serves 12, but the recipe can easily be doubled to feed a crowd. It's a spectacular entree packed with calamari, clams, mussels, shrimp, chicken, and pork.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Number Of Ingredients 22
Steps:
- Place chicken in a large bowl and add 2 tablespoons olive oil. Sprinkle with paprika; turn chicken to coat. Cover and let marinate, refrigerated, at least 4 hours and up to overnight.
- Bring a large pot of water to a boil; meanwhile prepare an ice-water bath. With a paring knife, core tomatoes and score an X on the bottoms. Working in batches, carefully lower them into boiling water; when skins begin to split, after 30 to 60 seconds, use a slotted spoon to transfer tomatoes to ice-water bath.
- When tomatoes are cool, remove skins (using a paring knife, if necessary) and discard. Halve tomatoes. Remove seeds with a spoon, and discard. Finely chop tomatoes.
- Cut peppers crosswise and into 1/4-inch strips; set aside. Using a mortar and pestle, grind together saffron and 1 1/2 teaspoons salt. Add saffron mixture to a medium bowl and add 1 cup chicken stock and cognac. Whisk until well combined, set aside.
- Heat an 18-inch paella pan with at least 2-inch sides over two burners set at medium-high heat. Coat the bottom of the pan with remaining tablespoon olive oil. Season chicken thighs with salt and pepper and add to pan. Cook, turning, until golden brown on all sides, about 8 minutes. Season pork and add to pan. Cook, turning, until browned, about 6 minutes more.
- Add peppers, onions, garlic, and tomatoes. Cook, stirring, about 8 minutes. Add calamari and shrimp and cook, stirring, about 2 minutes more.
- Add rice to pan and stir to coat. Add reserved saffron mixture and let cook about 1 minute. Add 1 1/2 cups more stock and bring to a boil. Cook, rotating pan and stirring occasionally, 15 minutes. If rice appears dry around edges add more stock as necessary. Nestle clams, mussels, and peas into rice and add 1 cup stock. Cook, stirring occasionally, adding more stock as necessary (you may not need to use all the stock), until rice is tender, shellfish has opened, and nearly all the liquid has evaporated from the pan, about 20 minutes.
- Turn heat to high. Add haricot vert, and stir to combine. Cook, without stirring, until vegetables are warmed through, and remaining liquid has evaporated, about 5 minutes. Season with salt. Sprinkle with parsley, and serve immediately with lemon wedges.
SPANISH PAELLA (WITH CHICKEN AND SEAFOOD)
A wonderful Spanish Paella that's very easy to make and the presentation is great as well. You'll need a very large skillet or a paella pan. The clams are optional, but I would recommend using them.
Provided by Just Call Me Martha
Categories One Dish Meal
Time 57m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Heat 3 tbsp oil in large skillet on medium high heat.
- Add chicken pieces and fry 3 to 4 minutes per side until golden.
- Remove from skillet and season with salt and pepper.
- Add onions and peppers to skillet.
- Sauté 2 minutes.
- Stir in garlic, paprika and thyme.
- Sauté 1 minute and add shrimp.
- Sauté until shrimp turn pink.
- Add 1 Tbsp oil if needed.
- Sprinkle rice into pan.
- Sauté, stirring frequently 2 to 3 minutes or until coated with oil.
- Stir in tomatoes.
- Season well.
- Combine stock and saffron and stir into rice mixture.
- Bring to boil.
- Boil for about 2 minutes, reduce heat to medium.
- Return chicken and push down into rice.
- Cook uncovered for 15 minutes.
- Stock should be bubbling.
- Stir rice around and add shrimp, lima beans, red peppers and clams.
- Cook for 10 minutes longer.
- Remove from heat and cover for 10 minutes.
- To serve, sprinkle with parsley and garnish with lemon wedges and green onions.
Nutrition Facts : Calories 607.5, Fat 18.4, SaturatedFat 3.9, Cholesterol 193.6, Sodium 1314.3, Carbohydrate 65.5, Fiber 5, Sugar 3, Protein 42
SPANISH PAELLA FOR A CROWD
Make and share this Spanish Paella For A Crowd recipe from Food.com.
Provided by Deantini
Categories Poultry
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Combine parsley; 1/4 cup lemon juice, 1 tbsp olive oil and garlid to make herb blend. Set aside.
- Prepare broth - mix together water saffron and chicken broth in saucepan.
- Heat 1/2 tbsp oil in large skillet over medium heat.
- Saute chicken and remove.
- Saute sausage and prosciutto and remove.
- Saute shrimp and remove.
- Reduce heat to medium low.
- Add onions and peppers and saute for 10 min or until soft.
- Add tomatoes, paprika and garlic and cook for 5 min.
- Add rice, cook for 1 min.
- Add meat (not seafood), rice, herb blend, and broth.
- Simmer on low for 10 minutes
- Add mussels - cook 5 min.
- Add shrimp and peas- cook 5 min.
- Sprinkel 1/4 cup lemon juice on top.
- Remove pan from heat, cover with a towel (or similar) and let sit for 10 minutes.
Nutrition Facts : Calories 572.2, Fat 15.9, SaturatedFat 4.6, Cholesterol 89.3, Sodium 996, Carbohydrate 72.4, Fiber 5, Sugar 5.3, Protein 32.1
ULTIMATE SPANISH PAELLA
This has a lot of ingredients, but is very easy to put together. Very delicious served with a hot crusty bread.
Provided by Tisy Adams
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a paella pan or a large skillet, heat 1 tablespoon oil over medium heat; add chicken and sausage.
- Cook, stirring until browned, about 20 minutes.
- Transfer chicken and sausage to a paper towel-lined plate; cover with foil to keep warm.
- Drain off fat from paella pan.
- Wipe pan clean.
- In the same skillet, heat remaining oil.
- Add garlic and yellow onion.
- Cook, stirring until tender, about 5 minutes.
- Add rice and turmeric.
- Cook, stirring, for 2 minutes longer.
- Add broth to pan.
- Reduce heat to low; cover and simmer until rice is tender, about 30 minutes.
- Return chicken and sausage to pan.
- Add bell pepper, green onions, cilantro, jalapeno pepper and red pepper flakes.
- Cook, uncovered, stirring frequently, for 15 minutes.
- Add shrimp and peas; cook until shrimp are opague, about 5 minutes longer.
Nutrition Facts : Calories 787.2, Fat 48.3, SaturatedFat 14.4, Cholesterol 222.8, Sodium 1117, Carbohydrate 30.8, Fiber 2.1, Sugar 1.7, Protein 53.5
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