I have plenty of saffron. Does anyone have a good paella recipe?

Question

I'll also take any good casserole-like recipes you care to share. :) I am looking for dishes that my hubby can prepare quickly or ahead of time (he does the cooking) so we can eat when I get home from work. Thanks in advance! :)

Answer 1

I hope you enjoy this recipe as much as I do... Bon Appetite!


Paella Espania
1 frying chicken, cut in 12 pieces
Salt and black pepper, to taste
1 teaspoon dried oregano
1/4 cup olive oil
2 Spanish chorizo sausages
2 garlic cloves, crushed
1/2 Spanish onion, diced
2 ripe tomatoes, peeled, seeded and finely chopped
Pinch sweet paprika
2 cups Spanish rice, short to medium grain, like Valencia
2 teaspoons saffron threads
6 cups warm stock or water
2 lobster tails, split
1 pound calamari (squid), cleaned and cut in rings
1 pound jumbo shrimp
1 dozen mussels, cleaned
1/2 cup sweet peas, frozen and thawed
Lemon wedges
Pimentos, cut in strips

Rinse the chicken pieces and pat dry. Season all over with salt, black pepper, and oregano. Heat the oil in a paella pan or wide skillet. Brown the chicken on all sides, when nearly cooked through, add the chorizo links and brown.
Remove the chicken and sausage from the pan. Cut the sausages into slices and set aside. Drain out excess oil but don't clean the pan. Make a sofrito by sauteing the garlic, onion, and tomatoes, cook until the mixture caramelizes a bit and the flavors meld. Season with salt, black pepper, and paprika.
Add the rice, stirring to coat the grains. Steep the saffron in 1/4-cup hot water for 5 minutes then stir it into the rice.
Add the stock/water and simmer for 10 minutes, gently moving the pan around so the rice cooks and absorbs evenly. Do not cover or constantly stir like risotto. Add the shellfish and the reserved chicken and sausage. Simmer, without stirring, until the rice is al dente and the mussels have opened. (Do not eat any mussels that do not.)
Scatter the peas on top and continue to cook until the liquid is absorbed. The ideal paella has a toasted rice bottom called socarrat. Allow to rest off the heat for 5 minutes before serving. Garnish with lemon wedges and strips of pimento.

Answer 2

Here is one tht I found that looked pretty good. I have never tried it before but I will be adding it to my recipe collection to try sometime. Hope this helps! :)


Paella

600 g rice
1 1/2 kg chickens, cut into small pieces
375 g rabbit, cut into small pieces
2 green peppers, diced
2 red peppers, diced
2 tomatoes, liquified (not grated)
3-5 tablespoons olive oil
1 head garlic
1/2 cup broad beans (or not, if, like me, you don't like them)
2 liters water

In a paella pan or large heavy skillet heat the oil and the garlic.
Add the meat and let it absorb some of the garlic flavor, until it's slightly golden (the meat that is).
Remove the meat and boil along with the water and the beans until tender.
Fry the peppers and set them aside.
You should still have quite a lot of oil in the pan, if not, add more.
Add the rice and stir on a high heat for 1 minute.
Add the meat and the liquid it's been simmering in.
Stir once, scraping the bottom well.
Cook rice for 10 minutes and add the peppers.
Cook for a further 10 minutes or until all the liquid has been absorbed.
Test the rice, if undercooked, add a little more boiling water and repeat the process.
When rice is cooked, turn off the heat and cover with a clean cloth and let it stand for 10 minutes.
Serve with a quarter of a lemon per plate and some ali-oli

Answer 3

Try this recipe! For 6 people 600 grams rice (short grain) Half a chicken in pieces 2 artichokes 2 medium-sized red peppers 2 mature tomatoes Black pepper Garlic Parsley A strand of saffron Olive oil (one glass, about 1/4 litre) 1/2 lemon A sprig eacho of rosemary and thyme Salt 1: Fry the chicken in some olive oil. Put the browned chicken pieces into a pan with 8 glasses of water, and bring to the boil. Leave simmering for half an hour. 2. Cut the artichokes and red pepper and fry them. 3: Fry the tomato and garlic in olive oil in the large paellera (special paella pan), then add the rice, stir for a minute and then add the chicken, chicken stock (there should be 6 glasses), artichokes, red peppers, the juice of half a lemon, black pepper, parsley, thyme, rosemary, the saffrón strands (grind them first. If you haven't got a grinder, use Colorante which you'll find in the spice and herbs racks in supermarkets) and salt. 4: Once all the ingredients are in the paella pan, turn the heat up to maximum and boil for about 10 minutes. Then lower the heat and leave to simmer for another 10 minutes. After 20 minutes, the liquid should have evaporated. Turn off the heat, and leave to stand for five minutes. If possible cover while it is standing (many Spaniards use paper to cover the pan).

Answer 4

Finely chop 1 red onion, dice 1 red and 1 green pepper (capsicum), finely chop 4 cloves of garlic, and finely chop 2 tablespoons of fresh flat-leaf parsley.Using a box grater, puree 2 ripe tomatoes (vine-ripened are best), discarding the skin. Alternatively you can use a cup of canned peeled tomatoes mashed with a fork Peel and devein 16 large raw shrimp (prawns), cut 2 squid tubes into rings, and scrub and debeard 12 fresh mussels. Cover and refrigerate. Sofrito is a Spanish tomato and onion sauce which is used as a flavor base for a variety of dishes, including paella. To make the sofrito, heat 2 tablespoons of extra virgin olive oil in the paella pan over a medium heat and cook the chopped red onion, 2 tablespoons of parsley and 3 of the chopped garlic cloves for 8 minutes, stirring occasionally. Add the pureed tomatoes and 2 teaspoons of paprika (preferably Spanish smoked paprika) and cook until all the liquid from the tomatoes has evaporated and the sofrito has the consistency of jam. Transfer the sofrito to a small bowl and wipe clean the paella pan.
While the sofrito is cooking, place the mussels in a saucepan with half a cup of simmering water. Cover and steam on a low heat for 5 minutes. Remove mussels and set aside, discarding any that haven't opened.Heat 1 tablespoon of extra virgin olive oil in the paella pan over a medium-high heat. Add the remaining clove of chopped garlic and the shrimp and cook for 1½ minutes, tossing continuously. Add the squid rings and cook for a further 1½ minutes. Remove the shrimp and squid from the paella pan and lightly season with salt and freshly ground black pepper. Cover and set aside Heat 2 tablespoons of extra virgin olive oil in the paella pan over a medium heat and cook the diced red and green peppers for 6 minutes, stirring occasionally. Add the sofrito back to the pan along with 1½ cups of Spanish Calasparra or Bomba rice (regular medium-grain rice makes a good substitute) and cook for a minute, stirring to coat the grains Add hot stock, saffron, salt and pepper and cook without stirring Add 3 cups of heated fish or chicken stock, a pinch of saffron threads, 1½ teaspoons sea salt and ½ teaspoon freshly ground black pepper. Stir to combine, and bring to a rolling simmer. Cook for 10 minutes, uncovered without stirring. (To make sure the rice cooks evenly you will need to regularly move the paella pan around the heat source, or you can stradle the paella pan over two burners.) Lower the heat and continue cooking Lower the heat to a gentle simmer and cook for a further 15 minutes without stirring. After 15 minutes, turn the heat up to medium-high for a minute or so until you can smell the rice toasting at the bottom, then remove the paella pan from the heat. (The toasted rice bottom of a paella is called socorrat and is highly prized.)
Add seafood and peas and cover Push the reserved shrimp, mussels and squid into the cooked rice, and scatter with half a cup of defrosted green peas. Cover the pan with foil or a clean cloth, and let the paella rest for 5 minutes. Serve with lemon wedges Present the paella in the pan at the table with lemon wedges on the side for drizzling

Answer 5

Saffron is a delicate flavour that wont survive high heat but loves starches like rice and cornmeal.


Safron makes an amazing couscous and preserves prety well in the fridge
just prepare the couscous or rice with chx or veg broth and add the saffron justbefore the millet is done or it will loose flavor to the heat. you can serve as a bedding for an entree or mold into a dish to decorate your setting(stores well in fridge for a day or two but will take flavor from it's nieghbors so tight seal is a must)
Tastes like a flowery cornbread and takes on flavor well, I use it as a bedding for meatloaf or a stuffed roast
Rachel Ray website specialises in fast and preservable meals She even got some of her recipies on the space shuttle...
You can also mix saffron with clover blossoms and steeped capers(soak pickld capers in sea salt overnite to draw the vinigar out leaving a flowrey raspbery flavor) as a garnish or in salad (soaking these in olive oil makes a good dressing w/ shaken with a cider vinegar or basalmic)

Answer 6

4 pcs. Half Chicken Breast (cut small)

1 Chorizo

3-4 Envelopes Puro ground Saffron

1 Cup White Wine

1 Medium Onion (peeled & sliced)

1 Green Pepper (sliced) (Optional)

6 Tomatoes (chopped small)

Shrimps, Clams, Mussels. Scallops

1/4 Cup Olive Oil

Pimenton (paprika) Sprinkle on Chicken

3-4 Garlic Cloves sliced

2 Cups Rice (Short or Fancy Grain)

4 Cups Chicken Stock or Fish Stock

1 Can Peas (drained)

2 Pimentos (Roasted Red Peppers) (Sliced)

Instructions: Pour oil into Paellapan and heat. Sprinkle chicken with Pimenton. Add Chicken to hot oil, cook until brown. Add onion, bell pepper and chorizo. Cook until onions and peppers are tender. Add tomatoes, white wine and cook on low for 10-15 minutes. Add saffron to rice and stir rice into mixture. Pour stock into rice mixture. Add clams, mussels, scallops and poke into the water. (or any seafood you desire). Lay shrimp around top of mixture. Cook on low until rice is tender or al la dente (about 20 minutes.) Decorate top with peas and pimentos. (Roasted peppers). Remove from heat and let stand for 5 minutes. I use the Bar-B-Q for cooking my Paella.

Pour a glass of Marqus Riscal or Pinot Griglio wine and enjoy