SPANISH PAELLA
You can make a delicious, authentic Paella--the most popular dish of Spain--in your own kitchen with simple ingredients like rice, saffron, vegetables, chicken, and seafood.
Provided by Lauren Allen
Categories Main Course
Time 1h
Number Of Ingredients 19
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.
Nutrition Facts : Calories 535 kcal, Carbohydrate 59 g, Protein 37 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 260 mg, Sodium 1159 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
TRADITIONAL SPANISH PAELLA RECIPE
Paella is one of the few dishes that can truly represent an entire country. It is one of the most popular Spanish dishes all over the world, and it should come as no surprise given how delicious it is. Spanish paella is a dish that is eaten throughout the year, and you can find it in any restaurant in Spain. Different provinces and regions have their own version, and here we'll focus on the Andalusian version.
Provided by Paulina
Categories Rice Recipes
Time 55m
Number Of Ingredients 15
Steps:
- Clean and peel the prawns. Use the shells and head to make broth. Reserve it. Also, clean the squid and chop them in a round shape.
- After that clean the seashells with plenty of water to clean them from any sand residue.
- In a paella pan, or very large and deep frying pan, sauté the onion, garlic, pepper, and tomato minced in small squares in olive oil. Add a little pepper and salt.
- Put the squid and then the seashells. Let them cook for a few minutes. You will see that a broth starts to form, this is fine.
- Add the 2 cups of rice and stir to mix everything. Then add 4 cups of the shrimp broth that you made earlier. If you don't have enough, complete with water.
- Stir well. Add a teaspoon of yellow saffron powder and boil for about 3 minutes.
- Then add the fresh peas, the prawns, and the parsley, (previously chopped). Check the salt and pepper and add more if necessary.
- Cook until the liquid is almost completely gone. At this time you can put some prawns with their shells. Lower the heat and cover.
- After that, cook for 15 minutes and taste the rice grain. If it's ready, remove it from the heat and serve your seafood paella warm.
Nutrition Facts : Calories 246.8 calories, Carbohydrate 16.3 grams carbohydrates, Cholesterol 152.7 milligrams cholesterol, Fat 7.8 grams fat, Fiber 1.7 grams fiber, Protein 26.9 grams protein, SaturatedFat 1.6 grams saturated fat, ServingSize 1, Sodium 415.4 milligrams sodium, Sugar 1.5 grams sugar
SPANISH-STYLE PAELLA
If you enjoy cooking ethnic foods, this Spanish paella recipe will be a favorite. It's brimming with generous chunks of sausage, shrimp and veggies.-Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan or skillet over medium-high heat, cook sausage and chicken in oil for 5 minutes or until sausage is lightly browned and chicken is no longer pink, stirring frequently. Add garlic; cook 1 minute longer. Drain if necessary. , Stir in rice and onion. Cook until onion is tender and rice is lightly browned, stirring frequently. Add the broth, tomatoes, paprika, cayenne, salt and saffron. Bring to a boil. Reduce heat to low; cover and cook for 10 minutes. , Stir in the shrimp, peppers and peas. Cover and cook 10 minutes longer or until rice is tender, shrimp turn pink and liquid is absorbed. Top with fresh parsley and lemon wedges, if desired.
Nutrition Facts : Calories 237 calories, Fat 7g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 543mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.
THREE CHEESE ARTICHOKE & SPINACH DIP
Grated Parm, shredded mozzarella, cream cheese, mayo and butter make this dip as decadent as it gets. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 4 cups dip.
Number Of Ingredients 15
Steps:
- Place a 6-in. cake pan or small ovenproof saucepan in the center of a 10-in. cast-iron skillet. Cut each roll into thirds; roll each piece into a ball. Place along outer edge of skillet. Gently stack remaining balls on top of bottom layer, leaving some space between them. Cover and let rise until almost doubled, about 30 minutes., Preheat oven to 400°. Microwave butter, garlic powder and red pepper flakes, covered, until butter is melted. Brush half of butter mixture over dough. Reserve remaining butter mixture., Bake until dough balls are set and beginning to brown, 15-18 minutes. Remove cake pan from skillet. Meanwhile, in a small skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 5-7 minutes. Add garlic; cook 1 minute longer., In a large bowl, combine the mayonnaise, cream cheese, 3/4 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add the mushroom mixture, artichokes and spinach., Spoon dip into center of skillet; sprinkle with red pepper and remaining 1/4 cup mozzarella. Brush rolls with remaining butter mixture; sprinkle with remaining 2 tablespoons Parmesan. Bake until dip is heated through and rolls are golden brown, 10-15 minutes. If desired, sprinkle with additional red pepper flakes.
Nutrition Facts : Calories 359 calories, Fat 29g fat (10g saturated fat), Cholesterol 36mg cholesterol, Sodium 526mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.
SPINACI (SPINACH) ALLA PADELLA (FRYING PAN)
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring 1 gallon of water to boil in a large pot with 2 1/2 tablespoons kosher salt. Add the spinach, pushing it down into the water with a skimmer, and immediately remove it to a bowl of ice water.
- Drain the spinach once cooled (don't leave it in for too long) and squeeze out the water. Divide spinach into 4 sections and compress each into a ball (each ball will be about
- 1 cup and they can be wrapped in plastic and refrigerated for up to a day).
- Cut each ball in half and then in half again to chop up the spinach.
- Place 1/4 cup of the oil in a large skillet over high heat. Add the garlic to the pan and shake the pan often, for about 1 minute or until the garlic is lightly browned. Add the spinach and saute for 2 to 3 minutes. Season with salt and freshly ground pepper, to taste. It will seem dry. Remove the spinach to a bowl, sprinkle with a little olive oil and garnish with lemon wedges.
- Variations:
- Try adding some chopped anchovy with the garlic.
- For creamed spinach: substitute butter for half of the oil and add 1 cup of heavy whipping cream as you cook the spinach.
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5/5 (29)Total Time 1 hr 15 minsCategory MainCalories 1166 per serving
- Heat a paella pan over medium-high heat and add the olive oil. Swirl to coat the entire base of the pan. Add the salt in a circle around the diameter of the pan. This will keep the meat from splattering too much once cooking.
- Add the chicken and pork ribs or rabbit (if using) and cook until golden brown. I recommend moving the meat every five minutes for about 20 minutes in total. The browned, caramelized bits that stick to the pan will give lots of flavor to the paella.
- Push the meat away from the center of the pan, and add the green beans and cook for about three minutes.
- Move the beans to the edge and add the garlic. Sauté for about 30 seconds, making sure not to burn.
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