paella recipe but no seafood??

Question

Does someone have a paella recipe that doesnt go with seafood..... i mean shrimps are ok but no squid or mussles .....

Thank You ..... im drying to make a paella but i havent found a recipe without seafood

Answer 1

If you have a paella recipe that you like, I'd omit the seafood & add more chicken & sausage. If you like the taste of shellfish but not the texture, substitute clam juice for some of the liquid.

Here are 2 recipes for you to consider:

Spinach Paella

1/2 cup olive oil
1 cup turkey sausage, sliced
1 pound of chicken tenders, diced
1 red pepper, diced
1 jalapeno pepper, finely diced
1 bunch fresh cilantro, leaves finely chopped
3 cloves garlic, minced
1 cup white rice
4 cups water, plus 1/2 cup
2 scallions, finely diced
2 packets Goya Sozan
1 pound fresh baby spinach
Salt and freshly ground black pepper
2 black olives
2 thin breadsticks
1 tube sun-dried tomato paste

In a large pot, on high heat, heat the olive oil. When pot is hot, add turkey and chicken and saute quickly until golden brown on all sides. Remove the meats and reserve. To the pan, add the peppers, cilantro and garlic and turn heat to medium high. Cook until caramelized. Pour the rice into the pan and coat it with the mixture. Add the 4 cups water, scallions and packets of Sazon. Stir until mixed well and turn the heat to high until the rice begins to boil. Add the meats and simmer until the rice is cooked through and the mixture begins to thicken slightly. Add more water if needed.

In a blender, place some of the spinach in and 1/2 cup of water and blend well. Add more spinach as it is blended and more water, if needed. The mixture should be very green and thick. When the rice is done and right before serving add the spinach puree and mix well. Salt and pepper, to taste. Fill 2 round molds with rice, pat down slightly and invert onto the center of each plate to make drums. Place the olives on the tips of the breadsticks to make drumsticks and write a message on the rim of the plate with the tomato paste. Serve warm.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_22899,00.html

Spanish Chicken and Chorizo Paella

1/4 cup olive oil
1 chicken, cut legs, drumsticks and thighs
Salt and freshly ground black pepper
2 teaspoons paprika
1 large onion, diced
1 large green bell pepper, diced
1 (14.5-ounce) can diced tomatoes
4 1/2 cups chicken broth
1 pound Spanish style chorizo links, cut into slices on the bias
2 cups short-grain rice (recommended: Valencia or Arborio)
Pinch saffron threads
1 cup fresh or frozen green peas
Lemon wedges, for service

Heat a paella pan or very large, shallow skillet or pot, preferably with 2 handles over high heat.
Cook's note: A large cast iron skillet would work here.

Pour in the olive oil and let it heat up. Season the chicken all over with salt, pepper and paprika. Sear in the olive oil until browned all over. Transfer to a plate with tongs.

Lower the heat to medium and saute the onions and bell pepper until softened. Stir in the diced tomatoes, chicken broth, and chorizo. Bring the liquid to a boil and then stir in the rice and saffron. Add the browned chicken pieces. The rice should be completely covered with liquid. Cook the paella without stirring for 20 minutes. When the liquid has all been absorbed, pour the peas over the top of the pot, turn off the heat and cover the pot with a kitchen towel. Let stand 5 minutes and then serve with lemon wedges.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_37433,00.html

Answer 2

Paella Without Seafood

Answer 3

1 red pepper, chopped 1 green pepper, chopped 1 large onion, chopped 3 tablespoons olive oil 16 ounces stewed tomatoes 1 (14 ounce) can chicken broth 1 cup water 2 cups parboiled rice (Uncle Ben's is parboiled) 1 teaspoon turmeric 1 teaspoon paprika 2 garlic cloves, chopped 1 lb shrimp 1 lb scallops 1 lb boneless skinless chicken Directions Chop the chicken into 1 inch chunks. Salt, pepper and garlic powder the meat. Brown in oil that has been heated in a large pot such as a Dutch Oven. Remove chicken and add peppers, onion, garlic, and cook until soft (about 10 minutes). Remove and put with chicken. 6n the same pot, combine, the tomatoes (you may need to cut them depending on the brand) and the liquid with the broth and water. Bring to a boil. Add turmeric and paprika and stir in the rice. Add the chicken and vegetables. Cover tightly and reduce heat to simmer (low or med low). Cook for 30-35 minutes or until all the liquid is absorbed. Add shrimp and scallops be sure to PUSH THEM TO THE BOTTOM UNDER THE RICE. Cook for 5-10 minutes uncovered or until the shrimp are pink. You may add a can of peas which I don't but it is the traditional way.

Answer 4

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Answer 5

Paella is all about the seafood! If you don't like some of the seafood just put what you do like!!! My mom puts linguica (sp? It's Spanish sausage) and chicken in it too!

Answer 6

Instead of shrimps or mussels use pork or beef diced, and add a fruit or two. I have done this to the normal recipe and it turned out very nice. Use the pork or beef as in recipe and add the fruit 5 minutes before serving. Regards Miss Piggy

Answer 7

Vegetarian Paella

1/4 cup (2 fl. oz) of olive oil
5 cloves minced garlic
1 large yellow onion, chopped
4 cups (32 fl. oz) vegetable broth
2 cups (16 oz) rice
4 medium tomatoes, skinned, seeded and chopped
1 small red bell pepper, seeded and cut into thin strips
1 yellow bell pepper, seeded and cut into thin strips
1 cup (4 oz) green peas
2 cups (14 oz) artichoke hearts, tough outer leaves removed and quartered
1 lemon

Heat the olive oil in a paella pan and saute the onion and garlic until the onion is tender and translucent. At the same time, heat the broth in a separate saucepan until simmering.
Pour the rice into the paella pan and saute for about 3 minutes. Add the bell peppers and tomatoes and cook for further 3 minutes. Add the simmering vegetable broth and cook over medium heat for 20 minutes or until almost tender and almost all the liquid has been absorbed. Stir in the peas.

Sprinkle the artichoke hearts with a few drops of lemon juice and arrange over the rice in an attractive pattern, Continue cooking until the liquid has been absorbed and the rice is tender.

Answer 8

I make it with chopped chicken breasts and some sort of sausage with casing, like german links, hotdogs, etc... and continue with the recipe..

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