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
SUNDAY SUPPER PAELLA
A Spanish National dish that will be served as a Community Dinner at the November 29th free northside dinner @ WPCRC.
Provided by MadCity Dale
Categories European
Time 2h
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 271.5, Fat 9.6, SaturatedFat 2.1, Cholesterol 8.9, Sodium 306.4, Carbohydrate 36.9, Fiber 2.4, Sugar 5.3, Protein 8.6
EASIEST EVER PAELLA
Think paella's too much of a challenge? Think again, this easy recipe makes it foolproof and is full of fantastic flavour
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Heat the oil in a deep frying pan, then soften the leek for 5 mins without browning. Add the chorizo and fry until it releases its oils. Stir in the turmeric and rice until coated by the oils, then pour in the stock. Bring to the boil, then simmer for 15 mins, stirring occasionally.
- Tip in the peas and cook for 5 mins, then stir in the seafood to heat through for a final 1-2 mins cooking or until rice is cooked. Check for seasoning and serve immediately with lemon wedges.
Nutrition Facts : Calories 518 calories, Fat 12 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 1.29 milligram of sodium
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