Dees Spanish Rice Paella Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SPANISH PAELLA



Spanish Paella image

You can make a delicious, authentic Paella--the most popular dish of Spain--in your own kitchen with simple ingredients like rice, saffron, vegetables, chicken, and seafood.

Provided by Lauren Allen

Categories     Main Course

Time 1h

Number Of Ingredients 19

1/4 cup Extra virgin olive Oil ((Spanish EVOO if you have it))
1 Onion (, diced)
1 bell pepper (, diced (I like to use ½ red and ½ green))
4 cloves Garlic
3 roma tomatoes (, very finely diced (or 8 oz. tomato sauce))
Bay leaf
1 teaspoon paprika (, sweet or smoked)
1 pinch saffron threads*
Salt and pepper
¼ cup white wine
4 boneless , skinless chicken thighs (, cut into pieces*)
¼ cup fresh chopped parsley (chopped, divided)
2 cups Spanish Rice*
5 cups Chicken Broth*
1/2 cup frozen peas
½ lb Jumbo Shrimp or prawns (, about 12 - peeled, tail on)
1/2 lb Mussels ((about 10-12), cleaned properly (beards off))
8 oz calamari rings
Lemons (, for garnish)

Steps:

  • *Please note, this is my version of Paella Mixta I learned to make while living in Madrid, Spain. I've simplified the recipe as best I could for anyone to be able to make without a special pan or equipment. There are MANY variations to Paella so please be respectful that my authentic recipe may be different from yours!
  • Add olive oil to a skillet over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed.
  • Add chicken pieces, 2 tablespoons chopped parsley and rice to the pot. Cook for 1 minute.
  • Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!).
  • Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking. (We don't ever stir the rice, so that a crispy crust forms at the bottom, called a socarrat).
  • Cook for about 15-18 minutes (uncovered), then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking).
  • Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.
  • Garnish with fresh parsley and lemon slices. Serve.

Nutrition Facts : Calories 535 kcal, Carbohydrate 59 g, Protein 37 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 260 mg, Sodium 1159 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

SPANISH PAELLA



Spanish Paella image

Recipe video above. The most famous Spanish dish of them all! Paella is meant to be a fun relaxed dish, so don't get hung up about having the exact same seafood I've used - see Notes. And don't be scared of making paella - it is actually very forgiving if you have the right liquid/rice ratios and follow the order in which I cook things!Note on Chorizo - NOT in traditional Spanish Paella recipes however, it's widely used in Spanish restaurants outside of Spain. Australia would faint if I excluded it. So it's in!

Provided by Nagi | RecipeTin Eats

Categories     Dinner

Time 45m

Number Of Ingredients 16

1 - 2 tbsp olive oil
7 oz / 200g chorizo (2 pieces) (, sliced 1/2 cm / 1/5" thick (Note 1))
200g / 6 oz squid (calamari) (, cut into 7mm / 1/4" thick rings (Note 2))
1 onion (, diced (brown, white, yellow))
3 garlic cloves (, minced)
1 red capsicum / bell pepper (, diced)
1 1/2 cups paella rice (("Bomba", "Valencia" or "Calasparra" rice) (Note 3))
2 juicy ripe tomatoes, peeled and diced (OR 3/4 cup canned crushed tomato (Note 4))
300g / 10 oz chicken thigh fillets (, cut into 1.5" / 3.5cm pieces)
3 1/2 cups chicken broth/stock (not low sodium) ( or homemade seafood broth (Note 5))
1 tsp saffron threads ((or 1/4 tsp ground saffron, Note 6))
1 cup frozen peas
12- 16 medium / large prawns (, whole (shell on) (Note 7))
12 large mussels (, cleaned & check freshness (Note 8))
Fresh parsley (, chopped)
2 Lemons (, cut into wedges)

Steps:

  • Chorizo - Heat 1 tbsp oil in a 30cm / 10" paella pan or large skillet over high heat (Note 9). Add chorizo and cook until browned on each side (~ 3 minutes). Remove with a slotted spoon and set aside.
  • Squid - Add squid and cook for 45 seconds on each side, then remove and set aside.
  • Garlic, onion, capsicum - Add remaining oil (if needed). Add garlic and onion, cook for 2 minutes. Add capsicum, cook for 1 minute.
  • Chicken - Add chicken. Cook for 2 minutes until lightly browned but still raw inside.
  • Add Rice - Add rice and mix until the grains are coated in oil.
  • Cooking broth - Add in most of the chorizo (reserve 1/4 for garnish), chicken stock, fresh or crushed tomato and saffron. Stir.
  • Simmer 1 - Bring it to a simmer then adjust heat so it's simmering fairly gently (not super rapidly, will burn rice). Simmer for 10 minutes - no stirring! At this stage, a bit of rice should be poking through to the surface but there should still be plenty of liquid.
  • Add peas, prawns and mussels - Scatter over peas, squidge the prawns and mussels into the rice (partial submerge is fine).
  • Simmer 2 - Cook for 8 minutes (turn prawns halfway if you think it's necessary) or until prawns are opaque, mussels are open, and most of the liquid has been absorbed but still a bit liquidy. Discard any mussels that do not open. Remove from stove.
  • Check rice - Do a taste test to see if the rice is cooked - it should be firm but cooked. If it is too firm for your taste, no stress, just add a splash of hot water (not too much!) and keep cooking.
  • Rest - Scatter over squid and reserved chorizo (residual heat will warm through), cover with lid then rest for 5 minutes (rice will absorb remainig liquid). Paella rice should now be tender but "juicy", not stodgy and thick (if it is, add splash of water to loosen it).
  • Garnish - scatter with parsley and wedges of lemon. Take to table as is, then mix up rice with seafood before serving!

Nutrition Facts : ServingSize 553 g, Calories 692 kcal, Carbohydrate 55.7 g, Protein 56.3 g, Fat 25.6 g, SaturatedFat 7.3 g, Cholesterol 284 mg, Sodium 1247 mg, Fiber 2.3 g, Sugar 4.6 g

SPANISH-STYLE PAELLA



Spanish-Style Paella image

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

Time 45m

Yield 8 servings.

Number Of Ingredients 17

1/2 pound Spanish chorizo links, sliced
1/2 pound boneless skinless chicken breasts, cubed
1 tablespoon olive oil
1 garlic clove, minced
1 cup uncooked short grain rice
1 cup chopped onion
1-1/2 cups chicken broth
1 can (14-1/2 ounces) stewed tomatoes, undrained
1/2 teaspoon paprika
1/4 teaspoon ground cayenne pepper
1/4 teaspoon salt
10 strands saffron, crushed or 1/8 teaspoon ground saffron
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 cup sweet red pepper strips
1/2 cup green pepper strips
1/2 cup frozen peas
Optional: Minced fresh parsley and lemon wedges

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, Fat 7g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 543mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.

SPANISH RICE CASSEROLE: PAELLA



Spanish Rice Casserole: Paella image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 10 servings

Number Of Ingredients 16

4 ounces chorizo, cut into brunoise
2 ounces olive oil
6 ounces Spanish onion, cut into brunoise
4 cloves garlic, minced
10 chicken bone-in thighs, quartered
8 ounces tomatoes, peeled, seeded, and cut
1/2 teaspoon Spanish paprika
1 3/4 pounds long-grained rice, soaked in cool water for 30 minutes, then drained
1 1/2 quarts chicken stock, heated to a boil
Salt and ground pepper
1/2 teaspoon saffron, soaked in 1 cup stock for 20 minutes
3 (4-ounce) shell-on lobster tails, quartered
10 snails, cleaned
5 ounces squid, cleaned and sliced into thin rings
10 small clams, scrubbed, opened, and upper shell removed
5 ounces fresh pea pods, washed and trimmed

Steps:

  • Preheat oven to 200 degrees F.
  • In a large braising pan, render chorizo in oil over low heat, creating a flavored oil. Once rendered, heat the flavored oil to almost smoking and saute onions and garlic until translucent.
  • Add chicken pieces to pan and cook until brown on all sides. Remove chicken from pan and hold at 200 degrees, in the oven.
  • Add tomatoes to pan with paprika and saute for 2 to 3 minutes. Add drained rice and saute for 3 minutes, stirring frequently.
  • Return chicken pieces to pan and add boiling stock. Season, to taste, and add saffron stock.
  • Cover and simmer for 10 minutes. Remove the cover and place all seafood on top. Replace cover and continue to simmer until chicken and seafood are tender and liquid is absorbed by the rice.
  • Add pea pods to the pan and cook, covered for an additional 2 minutes.
  • Serve immediately. Plate onto preheated dinner plates being sure each portion has rice, chicken, lobster, snails, squid, and clams.

More about "dees spanish rice paella recipes"

EASY SPANISH PAELLA RECIPE – HOW TO MAKE PAELLA IN 30 …
How To Make Paella Step By Step. Step 1: Organize all ingredients. Set aside the ingredients for rice and for the chicken mixture in 2 separate areas.
From melaniecooks.com


SPANISH PAELLA RECIPE (PAELLA VALENCIANA) - SPANISH …
May 11, 2021 Place a paella (large pan for making paella) or a large skillet on medium-high heat and add the olive oil. Sprinkle all the salt in a circle towards the edge of the pan to keep the oil from splattering excessively, then add all of the …
From spanishsabores.com


THE PERFECT RICE RECIPE (SPANISH PAELLA) - JOSHUA WEISSMAN
5 oz (140g) Spanish chorizo, cubed. 2 tablespoons (23g) olive oil. 1 yellow onion, finely chopped. 1 red bell pepper, finely chopped. 5 cloves garlic, finely chopped
From joshuaweissman.com


EASY PAELLA RECIPE | MARIA'S COOK BOOK
5 days ago The best part is the crispy rice layer at the bottom, called socarrat. Each area has its own take on paella. This recipe keeps it simple while using easy-to-find ingredients. Ingredients: 4 tablespoons olive oil; 1 medium onion, …
From mariascookbook.com


SPANISH RICE WITH SAFFRON ALLIOLI - THE TELEGRAPH
6 days ago Ingredients For the saffron allioli. 2 garlic cloves, chopped; 2 medium egg yolks; ¼ tsp Dijon mustard; 250ml fruity extra-virgin olive oil (or half extra-virgin olive and half neutral oil)
From telegraph.co.uk


THE SPANISH TABLE PAELLA RECIPE
Jan 15, 2024 We get asked how to make Paella every single day. This recipe is complete with all ingredients and instructions for beginners and experts alike. For parties from 2 to 200.
From spanishtable.com


HOW TO MAKE SPANISH PAELLA * MY STAY AT HOME ADVENTURES
6 days ago Rice Selection. The type of rice used in paella fundamentally impacts the dish. Bomba rice is highly recommended; it absorbs liquid and flavours well while maintaining …
From mystayathomeadventures.com


SPANISH PAELLA RECIPE - ONCE UPON A CHEF
Dec 8, 2024 Paella is a traditional Valencian dish made from rice, vegetables, meat, and seafood, and flavored with saffron. Pronounced “pie-AY-uh,” it takes its name from the paellera, the wide, shallow pan in which it is traditionally …
From onceuponachef.com


AUTHENTIC PAELLA VALENCIANA RECIPE - THE …
Mar 3, 2024 How Much Rice Per Person For Paella Valenciana . Rice/stock Rato For Perfect Results: It is commonly known to be 80-100 gr of rice per person (2.80 oz/3.52 oz). Usually, to cook rice for paella, you need two parts stock for …
From themediterraneanfork.com


PAELLA AND RICE RECIPES - THE SPANISH RADISH
Why use a paella pan. The size of the pan is also very important. Most paellas are made with a thickness of around 2 grains of rice (around ¼ inch), so to feed 4 people, you’ll need a pan …
From thespanishradish.com


SPANISH PAELLA RECIPE - THE SPANISH CUISINE
Apr 20, 2013 To cook the paella recipe you need a Paella pan or a large wide-based pan (16 - 20 inches for 4 - 6 people). Soak clams in a medium bowl with 1 tablespoon of salt and 1 cup of water for 20-30 minutes to get the sand out.
From thespanishcuisine.com


PAELLA ( SPANISH RICE ) RECIPE - A LITTLE BIT OF SPICE
Dec 11, 2015 Heat olive oil in a paella pan or a wide shallow pan. Saute the chorizo until browned, remove and reserve. Add chicken into the same pan and brown all the sides.
From alittlebitofspice.com


AUTHENTIC PAELLA RECIPE: A FLAVORFUL SPANISH DELIGHT
Oct 31, 2024 Add the Rice and Spices: Pour in the paella rice (500g), stirring to coat it in the oil and juices from the chorizo. Add the paella spices (paprika, saffron, or your pre-mixed blend), …
From deliciousbyemma.com


CLASSIC SPANISH PAELLA RECIPE | RECIPES.NET
Aug 29, 2024 Stir gently to distribute the liquid and heat the paella evenly. Cover the pan and let it simmer for 5-10 minutes, or until the paella is heated through and the rice is tender. If the paella seems too dry, add a bit more liquid as …
From recipes.net


THE BEST SPANISH SEAFOOD PAELLA RECIPE
Sep 14, 2020 check out my favorite Paella Pan. 1- RICE: The main ingredient is rice, you can find Paella rice sold in grocery stores but it can be a bit expensive. I found that using medium …
From themediterraneanchick.com


SPANISH PAELLA VALENCIANA RECIPE - VARGASAVOUR RECIPES
Dec 11, 2023 Squid: Substitute for calamari rings, octopus, or other firm-textured seafood like scallops. Shrimp: Substitute for prawns, langoustines, or a combination of different types of …
From vargasavourrecipes.com


ORIGINS OF PAELLA: DISCOVER THE HISTORY OF THIS SPANISH DISH
Dec 16, 2024 A staple of Spanish menus from coast to coast, paella is considered by many to be the national dish of Spain. If you are a keen foodie looking for a far-flung feast, searching …
From barcelo.com


SPANISH PAELLA WITH CARNAROLI RICE RECIPE - CHEF'S RESOURCE
Add the rice: Add the Carnaroli rice to the pan and stir until the rice is well coated with the saffron-infused broth. Cover and cook: Cover the pan with a tight lid and cook on medium heat for 17 …
From chefsresource.com


Related Search