Do you know how to ......?

Question

Anyone have a great recipe for paella.

Answer 1

Paella
Serves Eight


8 chicken legs
3 chorizo sausages, cut into 1 inch pieces
4 tablespoons olive oil
3/4 cup chopped onion
1 clove garlic, chopped
1 1/2 cups medium grain rice
1 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon saffron threads
4 cups chicken stock (or 2 cups chicken stock and 2 cups clam juice)

1 pound shelled & cleaned shrimp marinated in:
1 clove garlic, chopped
1 onion, chopped
1 tablespoon parsley, chopped
1/2 cup oil
1/2 cup white wine


1/2 pound fresh mussels and/or clams
2 cans artichoke hearts, drained
1 jar whole pimentos, drained
1/2 cup fresh or frozen peas, cooked and drained
8 lobster claws or crab claws
2 lemons, quartered



In a large pan, brown the chicken legs and sausages in the olive oil. Add chopped onions and garlic, brown. Remove meat mixture from pan and reserve. Add rice to pan and cook until slightly golden and transparent. Add salt and pepper. Bring stock to a boil. Dissolve saffron in the boiling stock. Cover rice with the stock and put the meat mixture back in the pan. Cover and cook slowly until the liquid is absorbed (about 30 minutes) on the cooktop.

Marinate shrimp for at least one hour. Remove from marinade before adding to paella pan after the liquid has absorbed into the rice.

Garnish paella with mussels/clams, artichoke hearts, pimentos, peas, crab and lobster. Cover and let the garnish ingredients steam for 20 minutes over a low fire (so the rice on the bottom does not burn). Serve with lemon sections.

Answer 2

Paella Mixta
Makes 4 servings

Ingredients:

4 chicken legs
1/2 cup olive oil
1 yellow onion, diced
2 links of dry chorizo, 1 diced and 1 sliced
garlic to taste
2 cups short-grain rice, such as Calasparra rice
2 pinches saffron
2 1/2 cups fish stock or clam juice
2 1/2cups chicken stock
salt and pepper to taste
1/2 cup diced tomato
1/2cup diced red bell pepper
1/2 cup green peas
8 little neck clams
8 black mussels
8 large shrimp, peeled
2 small lobsters or 8 crawfish, shelled

Preparation:

Make the paella on the stovetop in a large skillet or paella pan without a lid. In the pan, cook the chicken in half of the olive oil until cooked through. Remove from pan and set aside. (Set sliced chorizo aside.)

In the same pan using the chicken fat and the rest of the olive oil, sauté onions and diced chorizo until onions are soft. Add the garlic. Add the rice and stir until each grain is coated with oil. Add the saffron.

Combine fish stock or clam juice with chicken stock to make cooking liquid. Add 3 cups of the cooking liquid to the pan and bring to a simmer. Cook for about 5 to 7 minutes. Add salt and pepper. Then add the diced tomato and pepper; add peas. Stir.

As you add the rest of the ingredients, use more cooking liquid as needed. Try not to stir any more at this point, but don't let the rice stick to the bottom of the pan too much. Stick your spoon into the pan and check to see if anything is sticking on the bottom; stir only if you have to.

Add clams by pushing them down into the rice. Wait 3 to 4 minutes, then add the mussels. Add more liquid.

Add sliced chorizo, cooked chicken legs, shrimp, and lobster or crawfish meat in that order. Add more liquid if needed.

When lobster and shrimp meat are cooked (they will turn pink after about 2 minutes), it is done. Serve with slices of rustic bread and a hearty Spanish or Argentine wine.

Answer 3

Mixed Paella
Ingredients
1/2 pint of olive oil
10 mussels
10 clams
2 oz boneless pork, diced
2 teaspoons minced garlic
6 oz onions, chopped fine
1 medium tomato, skinned, seeded and chopped
1 small red bell pepper, seeded and cut into thin strips
1 small green bell pepper, seeded and cut into thin strips
1 small yellow bell pepper, seeded and cut into thin strips
32 oz skinless, boneless chicken breasts, cut into chunks
Salt and pepper to taste
1 teaspoon paprika
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/4 teaspoon ground cumin
24 oz lobster claws
24 oz rice
3 cups (48 fl. oz) chicken broth
1/4 teaspoon saffron
2 chorizo sausages, cooked and cut into chunks
10 uncooked shrimp, peeled and deveined
4 oz peas
4 tablespoon capers
Lemon wedges, to garnish
Preparation
Scrub and debeard the mussels and clams, discarding any that don't close when tapped sharply. Set aside.

Heat 1/4 cup (2fl. oz) of the olive oil in a skillet. Add the pork, and brown all sides. Mix in the garlic, onions, tomato, and bell peppers, stirring constantly until cooked. Set aside.

In another skillet, heat a further 1/4 cup (2 fl. oz) olive oil and cook the chicken until browned on all sides. Season with salt, pepper, paprika, rosemary, thyme, and cumin. Transfer the chicken to a plate and set aside.

In the same skillet, cook the lobster claws overt high heat for several minutes until its shell turns pink. Set the skillet aside.

Preheat the oven to 200 ºF. Heat 4 tablespoons olive oil in a skillet, and sauté the rice until it's translucent. Pour in the chicken broth, and combine well. Add the pork mixture, stirring constantly. Sprinkle in the saffron and continue to stir until well mixed.

Transfer the rice into a paella pan. Mix in the lobster claws, chicken, chorizo sausages, mussels, clams, shrimp, peas, and capers, combining well. Bake the paella, uncovered, and on the lowest oven shelf, for around 25 minutes, or until all the liquid has been absorbed.

Discard any mussels and clams that have failed to open.

Serve the paella straight from the pan, garnished with lemon wedges.

It's the bomb, my sister in law is from Spain and she makes this, even my kids love it