SPANISH STYLE PAELLA RECIPE | MICHAEL CHIARELLO | FOOD NETWO…
Provided by Michael Chiarello : Food Network
Categories main-dish
Total Time 11 hours 30 minutes
Prep Time 20 minutes
Cook Time 3 hours 10 minutes
Yield 8 to 10 servings
Number Of Ingredients 27
Steps:
- In a large paella pan over medium heat, add olive oil and then fresh sausage. Saute for about 5 to 8 minutes, or until sausage is well browned. Add chicken and dried sausage to pan and saute 5 to 8 minutes, or until chicken starts to brown. Add the shrimp and saute just until the shrimp begin to turn red and curl, about 2 to 3 minutes. Remove all meats from paella pan, using a slotted spoon, and place them on cookie tray to cool.
- In the now empty paella pan, sweat the carrots, onions, and celery for about 15 minutes. Add garlic and saute with vegetables for another 2 minutes. Add the risotto rice, stir and saute until the grains are a pearly white. Add white wine, and allow to cook down until almost completely gone. Then begin to add broth, about 2 ladles at a time, every 7 to 8 minutes unti1 35 to 40 minutes have passed, or until broth is fully incorporated into rice and vegetables and rice is tender but al dente.
- Stir meat and seafood back in before serving.
- 1 pinch saffron
- Preheat a large sauce pot over medium-high heat. Add ham hocks and olive oil. Allow to caramelize, both sides, for about 10 to 20 minutes. Add carrots, onions and celery, stir in thoroughly. Slice bulb of garlic in half. With wooden spoon, push mixture aside to create room at bottom of pot for caramelizing the garlic. Place each side of the garlic into pot, garlic side down. Leave to caramelize for about 10 minutes. Mix in paprika, tomato paste, tomato puree, chicken stock, bay leaves, and water. Allow to simmer for another 45 minutes.
- Skim off any fat that has formed and add saffron. Allow to simmer for another 30 minutes. Strain and refrigerate to cool.
- Yield: 10 to 12 cups
SPANISH-STYLE PAELLA RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
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, FatContent 7g fat (2g saturated fat), CholesterolContent 62mg cholesterol, SodiumContent 543mg sodium, CarbohydrateContent 27g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 16g protein.
More about "paella ingredients in spanish recipes"
SEAFOOD PAELLA | SEAFOOD RECIPES | JAMIE MAGAZINE RECIP…
From jamieoliver.com
Total Time 2 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 946 calories per serving
- Start by making the stock. Peel and roughly chop the onion, then peel the garlic, keeping them whole.
- Heat 3 tablespoons of olive oil in a large pan over a medium heat and sauté the onion, garlic, paprika, bay leaves and prawn shells and heads for 10 minutes, stirring occasionally.
- Add the wine and fish stock and bring to the boil. Lower the heat and simmer for 30 minutes, or until it starts to reduce.
- Strain through a colander into a large jug and set aside until needed (when you come to make the paella, just reheat the stock until hot, but not boiling).
- For the sofrito, peel and dice the onions and garlic, then add to a large frying pan over a medium-low heat with 3 tablespoons of olive oil and the paprika. Fry for 7 to 8 minutes, or until softened and golden.
- Pour in the wine and simmer for 1 to 2 minutes, then coarsely grate in the tomatoes, discarding the skins. Stir and cook for 5 minutes.
- Lower the heat and simmer for another 30 minutes, or until the mixture has thickened into a lovely sauce. Transfer to a bowl until ready to use.
- To make the paella, deseed and roughly chop the peppers. Cut the monkfish into large chunks, then slice the squid. Wash the mussels and clams thoroughly, discarding any that remain open when tapped.
- Heat half of the olive oil in a large paella pan over a medium heat and cook the peppers for 5 minutes, until softened. Transfer to a separate bowl with a slotted spoon. Set aside.
- Add the monkfish to the pan, season generously and cook for 10 minutes, or until tender. Set aside in a bowl.
- Throw the squid into the pan and cook for 1 to 2 minutes, then tip it into the bowl with the monkfish. Set aside until ready to use.
- Add the remaining oil to the pan, scatter in the rice in an even layer and sauté over a medium heat, stirring, for 5 minutes, or until the rice is golden.
- Stir the sofrito into the rice and cook for 2 minutes, then add the hot prawn stock and bring the mixture to the boil for another 2 minutes.
- Sprinkle the saffron and paprika over the rice, reduce the heat to low and simmer, without stirring, for 10 to 12 minutes, or until all the liquid has almost been absorbed.
- Arrange the peppers, monkfish, squid, prawns, mussels and clams evenly around the top of the paella. Cook for about 8 minutes, turning the prawns halfway through, or until the mussels and clams have opened (discard any that don’t) and the prawns are cooked.
- Drizzle with a little extra virgin olive oil, cover the pan with tin foil and a few clean tea towels and allow to rest for 5 minutes before serving.
SPANISH STYLE PAELLA RECIPE | MICHAEL CHIARELLO | FOOD NETWO…
Reviews 4.1
Total Time 11 hours 30 minutes
Category main-dish
Cuisine european
- Yield: 10 to 12 cups
SPANISH-STYLE PAELLA RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.4
Total Time 45 minutes
Category Dinner
Cuisine Europe, Spanish
Calories 237 calories per serving
- 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.
SEAFOOD PAELLA | SEAFOOD RECIPES | JAMIE MAGAZINE RECIP…
From jamieoliver.com
Total Time 2 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 946 calories per serving
- Start by making the stock. Peel and roughly chop the onion, then peel the garlic, keeping them whole.
- Heat 3 tablespoons of olive oil in a large pan over a medium heat and sauté the onion, garlic, paprika, bay leaves and prawn shells and heads for 10 minutes, stirring occasionally.
- Add the wine and fish stock and bring to the boil. Lower the heat and simmer for 30 minutes, or until it starts to reduce.
- Strain through a colander into a large jug and set aside until needed (when you come to make the paella, just reheat the stock until hot, but not boiling).
- For the sofrito, peel and dice the onions and garlic, then add to a large frying pan over a medium-low heat with 3 tablespoons of olive oil and the paprika. Fry for 7 to 8 minutes, or until softened and golden.
- Pour in the wine and simmer for 1 to 2 minutes, then coarsely grate in the tomatoes, discarding the skins. Stir and cook for 5 minutes.
- Lower the heat and simmer for another 30 minutes, or until the mixture has thickened into a lovely sauce. Transfer to a bowl until ready to use.
- To make the paella, deseed and roughly chop the peppers. Cut the monkfish into large chunks, then slice the squid. Wash the mussels and clams thoroughly, discarding any that remain open when tapped.
- Heat half of the olive oil in a large paella pan over a medium heat and cook the peppers for 5 minutes, until softened. Transfer to a separate bowl with a slotted spoon. Set aside.
- Add the monkfish to the pan, season generously and cook for 10 minutes, or until tender. Set aside in a bowl.
- Throw the squid into the pan and cook for 1 to 2 minutes, then tip it into the bowl with the monkfish. Set aside until ready to use.
- Add the remaining oil to the pan, scatter in the rice in an even layer and sauté over a medium heat, stirring, for 5 minutes, or until the rice is golden.
- Stir the sofrito into the rice and cook for 2 minutes, then add the hot prawn stock and bring the mixture to the boil for another 2 minutes.
- Sprinkle the saffron and paprika over the rice, reduce the heat to low and simmer, without stirring, for 10 to 12 minutes, or until all the liquid has almost been absorbed.
- Arrange the peppers, monkfish, squid, prawns, mussels and clams evenly around the top of the paella. Cook for about 8 minutes, turning the prawns halfway through, or until the mussels and clams have opened (discard any that don’t) and the prawns are cooked.
- Drizzle with a little extra virgin olive oil, cover the pan with tin foil and a few clean tea towels and allow to rest for 5 minutes before serving.
CHICKEN AND CHORIZO PAELLA RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 494 calories per serving
- Peel and finely slice the garlic, peel and roughly chop the onion and carrot. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs.
- Put a lug of oil into a large lidded shallow casserole or paella pan on a medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly.
- Deseed and chop the pepper, then add to the pan for a further 5 minutes.
- Stir through the tomato purée and crumble in the stock cube, then add the rice and stir for a couple of minutes so it starts to suck up all that lovely flavour.
- Pour in 750ml of boiling water and add a pinch of sea salt and black pepper. Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed.
- Stir in the peas and prawns, replace the lid, and cook for a further 5 minutes, or until hot through.
- Season to perfection, then chop the parsley leaves, scatter them over the paella, and serve with lemon wedges on the side for squeezing over.
PAELLA RECIPE | ALTON BROWN | FOOD NETWORK
Reviews 4.6
Total Time 1 hours 30 minutes
Category main-dish
Cuisine european
- Remove the pan from the heat, cover with a tea towel and rest for 15 minutes before serving.
SEAFOOD PAELLA | SEAFOOD RECIPES | JAMIE MAGAZINE RECIP…
From jamieoliver.com
Total Time 2 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 946 calories per serving
- Start by making the stock. Peel and roughly chop the onion, then peel the garlic, keeping them whole.
- Heat 3 tablespoons of olive oil in a large pan over a medium heat and sauté the onion, garlic, paprika, bay leaves and prawn shells and heads for 10 minutes, stirring occasionally.
- Add the wine and fish stock and bring to the boil. Lower the heat and simmer for 30 minutes, or until it starts to reduce.
- Strain through a colander into a large jug and set aside until needed (when you come to make the paella, just reheat the stock until hot, but not boiling).
- For the sofrito, peel and dice the onions and garlic, then add to a large frying pan over a medium-low heat with 3 tablespoons of olive oil and the paprika. Fry for 7 to 8 minutes, or until softened and golden.
- Pour in the wine and simmer for 1 to 2 minutes, then coarsely grate in the tomatoes, discarding the skins. Stir and cook for 5 minutes.
- Lower the heat and simmer for another 30 minutes, or until the mixture has thickened into a lovely sauce. Transfer to a bowl until ready to use.
- To make the paella, deseed and roughly chop the peppers. Cut the monkfish into large chunks, then slice the squid. Wash the mussels and clams thoroughly, discarding any that remain open when tapped.
- Heat half of the olive oil in a large paella pan over a medium heat and cook the peppers for 5 minutes, until softened. Transfer to a separate bowl with a slotted spoon. Set aside.
- Add the monkfish to the pan, season generously and cook for 10 minutes, or until tender. Set aside in a bowl.
- Throw the squid into the pan and cook for 1 to 2 minutes, then tip it into the bowl with the monkfish. Set aside until ready to use.
- Add the remaining oil to the pan, scatter in the rice in an even layer and sauté over a medium heat, stirring, for 5 minutes, or until the rice is golden.
- Stir the sofrito into the rice and cook for 2 minutes, then add the hot prawn stock and bring the mixture to the boil for another 2 minutes.
- Sprinkle the saffron and paprika over the rice, reduce the heat to low and simmer, without stirring, for 10 to 12 minutes, or until all the liquid has almost been absorbed.
- Arrange the peppers, monkfish, squid, prawns, mussels and clams evenly around the top of the paella. Cook for about 8 minutes, turning the prawns halfway through, or until the mussels and clams have opened (discard any that don’t) and the prawns are cooked.
- Drizzle with a little extra virgin olive oil, cover the pan with tin foil and a few clean tea towels and allow to rest for 5 minutes before serving.
CHICKEN AND CHORIZO PAELLA RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 494 calories per serving
- Peel and finely slice the garlic, peel and roughly chop the onion and carrot. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs.
- Put a lug of oil into a large lidded shallow casserole or paella pan on a medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly.
- Deseed and chop the pepper, then add to the pan for a further 5 minutes.
- Stir through the tomato purée and crumble in the stock cube, then add the rice and stir for a couple of minutes so it starts to suck up all that lovely flavour.
- Pour in 750ml of boiling water and add a pinch of sea salt and black pepper. Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed.
- Stir in the peas and prawns, replace the lid, and cook for a further 5 minutes, or until hot through.
- Season to perfection, then chop the parsley leaves, scatter them over the paella, and serve with lemon wedges on the side for squeezing over.
PAELLA RECIPE | ALTON BROWN | FOOD NETWORK
Reviews 4.6
Total Time 1 hours 30 minutes
Category main-dish
Cuisine european
- Remove the pan from the heat, cover with a tea towel and rest for 15 minutes before serving.
EASY CHICKEN AND CHORIZO PAELLA | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 35 minutes
Cuisine European
Calories 580 calories per serving
Heat the olive oil in a large, deep frying pan over a medium-high heat. Add the chopped onion and cook, stirring frequently, for 8-10 minutes until soft. Add the chopped garlic and paprika for the last minute.
Stir through the paella rice, then add the saffron and stock. Bring to the boil, then reduce to a simmer and cook, covered, for 15 minutes. Stir in the peas for the final 2 minutes.
Meanwhile, heat another frying pan over a medium heat. Add the chorizo and cook for 3 minutes until browned. Remove with a slotted spoon and set aside. Add the chicken and cook for 10 minutes until golden and cooked through with no pink remaining. Stir the chorizo, chicken and parsley through the rice mixture to serve.
CHICKEN PAELLA RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 3.7
Total Time 55 minutes
Category Dinner
Calories 516 calories per serving
- In a large skillet, saute the chicken, ham, onion and red pepper in 2 teaspoons oil until chicken is browned on all sides. Remove with a slotted spoon. , In the same skillet, saute rice in remaining 1 teaspoon oil until lightly browned. Stir in the turmeric, cumin, garlic and salt. Return meat and vegetables to pan; toss lightly. Add broth; bring to a boil. Reduce heat to medium; cover and simmer until rice is tender, 30-35 minutes. Stir in peas.
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