Sunday Paella Food

PAELLA RECIPE

Steps:

• Stir the saffron into 1⁄4 cup hot water in a small bowl and let bloom for 15 minutes.
• In a 16″-18″ paella pan, heat the oil over medium-high heat. Add the chorizo and the chicken, skin side down. Add the the shrimp and cook, flipping occasionally, until browned, about 5 minutes, then transfer the shrimp to a plate, leaving the meats to sear in the pan.
• Add the onions, garlic, tomatoes, and paprika and cook, stirring often, until the onions soften, about 6 minutes. Add the saffron and 4 cups of chicken stock. Flip the chicken so it's skin side up and bring everything to a boil over high heat.
• Sprinkle in the rice, distributing evenly, then add the peppers on top. Cook, uncovered, without stirring, until rice has absorbed most of the liquid, about 12-15 minutes. If the pan is larger than the burner, rotate it every two minutes to evenly distribute the heat. Once the stock is low enough, add the remaining 2 cups chicken stock.
• Reduce heat to low, and top with the cooked shrimp. Nestle in the clams, hinge side down. Continue to cook, without covering or stirring, until the clams opened and the rice absorbs the liquid and is al dente, 5-10 minutes more. Turn heat to high for 1-2 minutes to create the socarrat. Remove pan from heat, cover with aluminum foil, and let sit for 5 minutes before enjoying.

SUNDAY PAELLA

Steps:

• In a Dutch oven, cook and stir chicken in oil over medium heat until no longer pink. Add sausage and onion; cook 3-4 minutes longer. Add the rice, Italian seasoning, turmeric and pepper; cook and stir for 3-4 minutes or until rice is lightly browned., Add broth. Bring to a boil. Reduce heat; cover and simmer for 14-18 minutes or until rice is almost tender. Stir in the shrimp, tomatoes, peas and sugar; cover and cook for 10-15 minutes or until shrimp turn pink, stirring occasionally.

PAELLA

Steps:

• Heat a paella pan, (the pan should be wide enough to be covered by the rice in a thin layer). As soon as the pan is hot add 2 tablespoons of olive oil. Then add the chicken thighs, a pinch of salt, and let them brown slightly, turning them patiently.
• When they are cooked through, (no juices run pink), add the garlic, green pepper and tomatoes. Add the rice and stir in until translucent. Add the saffron with the water it has soaked in and stir well. Then add 1/2 the stock slowly, submerging the ingredients. Add the king sized prawns and the squid.
• Bring to the boil and leave to cook without stirring for 12 minutes adding more stock if the surface dries out. After 12 minutes the rice should still look succulent and juicy. Remove from the heat, cover with a thick cloth and leave to stand for a further 10 minutes for the rice to finish soaking up the remaining juices.
• Feel welcome to dress the paella with thick slices of lemon, salt and the remaining 1-tablespoon olive oil.

SUNDAY SUPPER PAELLA

Steps:

• Heat the oil in a large frying pan and cook the onion for 3-4 minutes until softened, add bacon till done and golden. Add the red pepper, garlic and rice and stir fry for 1 minute. Add the ham, stock, paprika and tumeric, bring to the boil and simmer for 12 minutes.
• Stir in the bacon bits and peas and cook for a further 3-4 minutes, until the rice and vegetables are tender. Season to taste, then serve immediately.