anyone know how to make a paella?

Answer 1

Dont you hate when people "answer" with a link? I use a "cheaters" version that I learned while working at a Mediteranean Restaurant. first I make the saffron rice seperately, by boiling two parts water with one part rice, a pinch of saffron, and chicken base/bullion. Then, I saute the diced chicken, onions and peppers until done, and then add the shrimp. Suate until barely done. Then I add it to the rice, and top it with the Mussels. Bake it all until the Mussels open up completely, and serve piping hot.

Answer 2

Vegetarian Paella

Ingredients

(4 servings)

1/4 c Olive oil
1 1/4 c Long-grain brown rice
1 lg Onion; peeled and sliced
2 lg Garlic cloves; crushed
1 pn Saffron strands
3 c Light Vegetable Stock (generous measure) OR water
1/2 Lemon; thinly pared rind, cut into thin shreds
Salt
Freshly ground black pepper
1 lb Washed and trimmed leeks cut into 1-inch lengths
1/4 c Frozen peas
1/4 c Black olives, or more

TO GARNISH:
Parsley; chopped


Instructions

Heat the oil in a large, deep pan. Add the long-grain brown rice and onion slices and stir until the rice is coated and begins to turn opaque. Add the garlic, saffron, stock or wate, lemon rind and salt and pepper. Mix well, then bring to a boil. Mix again, to distribute the saffron coloring.
Arrange the vegetables and olives attractively on top of the rice. Bring to a boil. Cover with a lid or foil and simmer for 45 minutes.
Sprinkle with parsley and serve straight from the pan.
May be served with blanched almonds, slivered Brazil nuts or whole cashew nuts- separately, in a bowl - for people to help themselves to if they like.
Variation: VEGETARIAN PAELLA WITH ARTICHOKES: Use 4 to 6 globe artichokes instead of the leeks. Very tender baby artichokes can simply be quartered; otherwise cut the leaves and choke from the artichokes, then halve or quarter the artichoke bottoms. Garnish with artichoke leaves.



Aunt Julia's Paella

Ingredients

(6 servings)

1 Chicken, cut up (Or 4 thighs and legs)
Salt and pepper to thaste
1 lb Lean pork, cut into 1-inch cubes
1 md Onion, minced
2 Toes garlic, minced

Cut into 1 1/2 inch julliene strips:
1/2 lg Bell pepper
1 lg Carrot
1 Stalk celery
1 c Frozen green peas
1 1/2 lb Peeled shrimp
1 3/4 oz Jar sliced pimento
2 ts Capers, with juice
4 oz Jar pimento-stiffed green olives
1/2 lb Calamari (squid), cleaned and sliced
5 c Water
4 Chicken bouillon cubes
1 ts Saffron threads
2 1/2 c Uncle Ben's (c) rice, uncooked
3 Hard boiled eggs, sliced
1/2 lb Unpeeled shrimp (heads on)
Oil for frying


Instructions

( Submitted by Chiqui Collier, Cookery N'Orleans Restaurant )
In a large electric skillet or paella pan, brown the chicken pieces (that have been seasoned with salt and pepper) in a little oil. Remove from the pan. Add the pork cubes to the drippinfs and brown for about 5 minutes. Remove from the pan. To the pan drippings (add a little more oil if necessary) add the onion, garlic, bell pepper, celery and carrot. Stir-fry for 2 minutes.
Add the peas, peeled shrimp, pimentos, capers, chicken, calamari and pork. Stir. In a separate pot, bring the 5 cups of water to a boil; stir in the bouillon cubes and saffron. Let it stand for 5 minutes until dissolved.
Gently stir the rice into the skillet mixture. Slowly pour in enough of the bouillon mixture to cover the rice and chicken pieces. Cover and cook over low heat for about 20 minutes. Uncover and decoaratively arrange the egg slices and raw unpeeled shrimp on the top. (Add more broth as necessary to keep the rice moist.
Cover and steam for another 10 minutes until the shrimp are cooked and the rice is tender. (Paella should be moist but not wet!) Place the pan on a hot pad on the serving table and let everyone help themselves.
Serve with a mixed green salad, red ripe tomatoes and some French bread. Also mix up a pitcher of Sangria and enjoy!
Serves: 12.

Answer 3

http://www.batista.org/paella.html