Hunters Paella Recipes

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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

THE ULTIMATE PAELLA



The Ultimate Paella image

For a taste of seaside Spain, serve Tyler Florence's The Ultimate Paella recipe, an authentic rice dish studded with chicken, chorizo, clams, shrimp and lobster.

Provided by Tyler Florence

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 20

Chicken:
1 tablespoon sweet or smoked paprika
2 teaspoons oregano
1 (3 pound) frying chicken, cut into 10 pieces
Paella:
1/4 cup extra-virgin olive oil
2 Spanish chorizo sausages, thickly sliced
Kosher salt and freshly ground pepper
1 Spanish onion, diced
4 garlic cloves, crushed
Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
1 (15-ounce) can whole tomatoes, drained and hand-crushed
4 cups short grain Spanish rice
6 cups water, warm
Generous pinch saffron threads
1 dozen littleneck clams, scrubbed
1 pound jumbo shrimp, peeled and de-veined
2 lobster tails
1/2 cup sweet peas, frozen and thawed
Lemon wedges, for serving

Steps:

  • Combine the paprika and oregano in a small bowl. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.
  • Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.
  • In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.
  • Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

EASY PAELLA



Easy Paella image

An easy to make paella using chorizo, chicken, and shrimp.

Provided by mls

Categories     World Cuisine Recipes     European     Spanish

Time 1h

Yield 8

Number Of Ingredients 19

2 tablespoons olive oil
1 tablespoon paprika
2 teaspoons dried oregano
salt and black pepper to taste
2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
2 tablespoons olive oil, divided
3 cloves garlic, crushed
1 teaspoon crushed red pepper flakes
2 cups uncooked short-grain white rice
1 pinch saffron threads
1 bay leaf
½ bunch Italian flat leaf parsley, chopped
1 quart chicken stock
2 lemons, zested
2 tablespoons olive oil
1 Spanish onion, chopped
1 red bell pepper, coarsely chopped
1 pound chorizo sausage, casings removed and crumbled
1 pound shrimp, peeled and deveined

Steps:

  • In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
  • Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
  • Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
  • Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

Nutrition Facts : Calories 736.2 calories, Carbohydrate 45.7 g, Cholesterol 202.5 mg, Fat 35.1 g, Fiber 2.9 g, Protein 55.7 g, SaturatedFat 10.3 g, Sodium 1204.2 mg, Sugar 1.9 g

QUICK AND EASY PAELLA



Quick and Easy Paella image

Consider this a gateway paella and the first step to a serious, lifelong addiction. When I first do a version of a classic dish like paella, I try to use a minimum number of ingredients and steps to focus on technique. After learning the method, you'll ideally use a wider variety of ingredients, like clams, mussels, squid, and chicken, which will make your rice that much more interesting. Garnish with extra virgin olive oil, freshly chopped flat-leaf parsley, and lemon wedges.

Provided by Chef John

Categories     World Cuisine Recipes     European     Spanish

Time 1h10m

Yield 6

Number Of Ingredients 14

1 pound jumbo shrimp, peeled and deveined, shells reserved
2 teaspoons olive oil
½ teaspoon saffron threads, or more to taste
2 ¼ cups chicken broth
1 tablespoon olive oil
8 ounces chorizo sausage, sliced into thin rounds
½ yellow onion, diced
2 cloves garlic, minced
1 ⅓ cups Arborio rice
½ cup green peas
1 red bell pepper, cut into thin strips
salt to taste
1 teaspoon paprika
1 pinch cayenne pepper, or more to taste

Steps:

  • Cook and stir reserved shrimp shells and 2 teaspoons olive oil in a saucepan over medium heat until shells are pink and fragrant, 1 to 2 minutes. Stir saffron into shells; add chicken broth, bring to a simmer, and cook until broth is a rusty brown and fragrant, about 20 minutes.
  • Strain saffron broth through a fine-mesh sieve; measure out 2 cups of broth, pour into a small saucepan, and place over low heat to keep broth hot.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Heat 1 tablespoon olive oil in a large, oven-proof skillet over medium heat. Cook chorizo slices in hot oil until browned, about 2 minutes per side. Add onion to sausage; cook and stir until soft and slightly translucent, about 3 minutes. Reduce heat to medium-low.
  • Stir garlic into chorizo mixture; cook and stir until fragrant, about 1 minute. Add rice to skillet and stir to coat rice completely in oil; stir in peas.
  • Pat rice mixture evenly into the bottom of the skillet. Arrange shrimp in a single layer over the top of the rice. Lay pepper strips around and in between shrimp; season with salt, paprika, and cayenne pepper.
  • Increase heat to high. When rice begins to sizzle in the skillet, pour reserved 2 cups hot saffron broth over the shrimp; gently shake the skillet to distribute liquid.
  • Bake rice mixture in the preheated oven until rice is almost tender and still a bit wet, about 20 minutes.
  • Place skillet over medium-high and cook until rice is tender, liquid is absorbed, and rice caramelizes and crusts slightly on the bottom of the skillet, 3 to 5 minutes.

Nutrition Facts : Calories 476.4 calories, Carbohydrate 46.9 g, Cholesterol 150.2 mg, Fat 19.3 g, Fiber 2 g, Protein 26.4 g, SaturatedFat 6.2 g, Sodium 975.1 mg, Sugar 2.7 g

BEST PAELLA



Best Paella image

A big pan of paella is the perfect choice when cooking for a crowd. All you need to round out the meal is fresh bread and a green salad.-Jane Montgomery, Hilliard, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 24 servings (1 cup each).

Number Of Ingredients 19

3 pounds uncooked skinless turkey breast, cubed
4 pounds uncooked chorizo, cut into 1-1/2-inch pieces or bulk spicy pork sausage
3 tablespoons olive oil
2 medium onions, chopped
1 medium sweet red pepper, chopped
4 garlic cloves, minced
1/2 teaspoon cayenne pepper
2 cups tomato puree
1 cup white wine or chicken broth
5 cups water
4 cups uncooked long grain rice
3-1/2 cups chicken broth
2 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon saffron threads or 2 teaspoons ground turmeric
1 bay leaf
2 pounds uncooked medium shrimp, peeled and deveined
3/4 cup pitted Greek olives
1/2 cup minced fresh parsley

Steps:

  • In a large skillet, cook turkey and chorizo in oil in batches until browned. Remove with a slotted spoon and keep warm. , In the same skillet, saute onions and red pepper until tender. Add garlic and cayenne; cook 1 minute longer. Stir in tomato puree and wine. Bring to a boil; cook and stir for 2 minutes or until thickened. , Transfer to a stock pot. Stir in the water, rice, broth, salt, thyme, saffron, bay leaf, turkey and chorizo. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender. , Add shrimp; cook for 2-3 minutes or until shrimp turn pink. Remove from the heat; discard bay leaf. Stir in olives and parsley.

Nutrition Facts : Calories 536 calories, Fat 26g fat (9g saturated fat), Cholesterol 159mg cholesterol, Sodium 1430mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 1g fiber), Protein 39g protein.

CHICKEN PAELLA



Chicken Paella image

Turmeric lends flavor and a pretty golden color to this Spanish-style entree. Haven't tried arborio rice? You'll love its creamy texture.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 servings.

Number Of Ingredients 12

2 boneless skinless chicken thighs (about 1/2 pound), cut into 2-inch pieces
1/2 cup cubed fully cooked ham
1/3 cup chopped onion
1/3 cup julienned sweet red pepper
1 tablespoon olive oil, divided
1/2 cup uncooked arborio rice
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon minced garlic
1/8 teaspoon salt
1 cup plus 2 tablespoons chicken broth
3/4 cup frozen peas, thawed

Steps:

  • In a large skillet, saute the chicken, ham, onion and red pepper in 2 teaspoons oil until chicken is browned on all sides. Remove with a slotted spoon. , In the same skillet, saute rice in remaining 1 teaspoon oil until lightly browned. Stir in the turmeric, cumin, garlic and salt. Return meat and vegetables to pan; toss lightly. Add broth; bring to a boil. Reduce heat to medium; cover and simmer until rice is tender, 30-35 minutes. Stir in peas.

Nutrition Facts : Calories 516 calories, Fat 17g fat (4g saturated fat), Cholesterol 99mg cholesterol, Sodium 1242mg sodium, Carbohydrate 52g carbohydrate (5g sugars, Fiber 4g fiber), Protein 36g protein.

BEST SEAFOOD PAELLA



Best Seafood Paella image

10 minutes of prep, lots of flavor and a complete healthy meal in one skillet! This simple Seafood Paella Recipe is the perfect weeknight meal (and goes great a glass of white wine).

Provided by Angelina

Categories     Main Dish

Time 55m

Number Of Ingredients 18

1 tbsp olive oil
1 large onion (finely chopped)
1 red bell pepper (cut into 1/2 inch strips)
4 cloves garlic (minced)
2 cups Arborio rice
3/4 cup dry white wine
2 Roma tomatoes (finely chopped)
2 pinches Spanish saffron (soaked in 1/4 cup water)
1 tsp paprika
1/2 tsp red pepper flakes
salt and pepper
3 cups chicken stock
3/4 cup peas
1/2 pound scallops
3/4 pound large shrimp (peeled and deveined)
1/2 pound calamari (cut into rings)
12-15 mussels
1/4 cup parsley (chopped)

Steps:

  • In a large skillet (that has a lid), heat 1 tbsp olive oil over medium heat. Sauté onions until translucent. Add red pepper and garlic and cook another 2 minutes. Add the rice and sauté until it begins to turn golden.
  • Add the wine and stir until it evaporates. Lower the heat and add the tomatoes, saffron with its soaking water, paprika, red pepper flakes, salt and pepper.
  • Pour chicken stock into pan and bring to a boil. Once it begins to boil, cover with lid and simmer on low heat for 20 minutes. Uncover and add seafood and peas. Give it a light stir. Cover and cook an additional 15 minutes or until seafood is cooked thoroughly.
  • Garnish with parsley and lemon wedges.

Nutrition Facts : ServingSize 1 /6, Calories 390 kcal, Sugar 3 g, Sodium 560 mg, Fat 4 g, SaturatedFat 1 g, Carbohydrate 60 g, Fiber 2 g, Protein 27 g, Cholesterol 59 mg

EASY CHICKEN PAELLA



Easy Chicken Paella image

If you're never made paella before, here's how with this EASY recipe ready in 45 minutes!! Juicy chicken and tender rice with onions, peppers, tomatoes, and more! So much FLAVOR in every bite!!

Provided by Averie Sunshine

Categories     Chicken

Time 45m

Number Of Ingredients 14

4 tablespoons olive oil, divided
1 large sweet Vidalia onion or yellow onion, diced small
1 red bell pepper, trimmed, seeded, and diced small
3 cloves of garlic, pressed or finely minced
about 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces, seasoned with salt and pepper
1.1 pounds Bomba Rice
4 cups (32 ounces) low-sodium chicken broth
1 packet Paellero
one 15-ounce can petite diced tomatoes
1 cup water (or additional chicken broth), as necessary
1 cup peas (I used frozen that I added straight from freezer)
1/4 to 1/3 cup fresh flat-leaf Italian parsley, minced
salt and pepper, to taste
lemon wedges, for garnishing

Steps:

  • To a large skillet (15+ inches in diameter if possible) or paella pan, add 2 tablespoons olive oil, onion, pepper, and sauté over medium-high heat until vegetables begin to soften and lightly caramelize, about 5 to 8 minutes; stir intermittently.
  • Add the garlic and cook until fragrant, about 1 minute; stir intermittently. Remove the sofrito (the onion, pepper, and garlic) from the pan; set aside.
  • Add the remaining 2 tablespoons olive oil, chicken, season with salt and pepper, and cook the chicken until it's about 50% cooked through, stirring and flipping intermittently. Remove from the pan; set aside with the sofrito.
  • Add the bomba rice and cook to toast the rice for about 3 minutes, stirring intermittently.
  • To the chicken broth, add 1 packet Paellero, and stir to combine. Add the chicken broth to the rice.
  • Add the sofrito and chicken back to the skillet, add the tomatoes, 1 cup water, and simmer over medium-low heat for about 20 to 25 minutes or until rice is tender, chicken is cooked through, and liquid is absorbed. If necessary, you may need to add more than 1 cup water (or chicken broth) based on the texture of the rice. Taste it near the end of the cooking period and if it's too firm and all the liquid is absorbed or nearly so, add a bit more water using your judgment.
  • Add the peas, parsley, stir to combine, and cook for 1 to 2 minutes to warm through.
  • Taste the paella and add salt and pepper, if necessary, to taste. The saltiness of the chicken broth, tomatoes, whether you used Paellero, and personal preference for salt and pepper will dictate how much to use. I used about 2 teaspoons salt and 1 teaspoon pepper.
  • Garnish with lemon wedges and serve immediately.

Nutrition Facts : Calories 319 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 84 milligrams cholesterol, Fat 13 grams fat, Fiber 5 grams fiber, Protein 34 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 1418 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

HUNTER'S PAELLA



Hunter's Paella image

Provided by Florence Fabricant

Categories     dinner, project, main course

Time 2h

Yield 8 servings

Number Of Ingredients 18

1 rabbit, cut up
Salt and freshly ground black pepper
5 tablespoons extra virgin olive oil
1/2 cup dry sherry
5 cups chicken or duck stock, or a mixture
1/4 teaspoon saffron threads
2 quails, quartered
1 medium onion, minced
1/2 medium red bell pepper, cored, seeded and minced
1/2 medium green bell pepper, cored, seeded and minced
4 garlic cloves, minced
1 bay leaf
1 sprig each fresh thyme and rosemary
1 teaspoon sweet paprika, preferably Spanish
4 ripe plum tomatoes, minced
3 cups short-grain rice, preferably Spanish
Meat from 2 duck confit legs (available in specialty stores), skinned, in chunks
1 tablespoon minced parsley

Steps:

  • Preheat oven to 400 degrees. Season rabbit with salt and pepper. Heat 1 tablespoon oil in saute pan. Add rabbit and brown. Stir in sherry, cover and place in oven 20 minutes, until rabbit is cooked. Remove meat from pan and allow to cool.
  • Add stock to cooking liquid from rabbit. Add saffron, bring to a simmer, then remove from heat.
  • Heat remaining oil in 17-inch paella pan over medium heat. You may have to place pan on two burners, or use two smaller pans. Add quails and brown. Set aside. Add onion, green and red pepper, garlic, bay leaf and herb sprigs to pan. Cook very slowly, stirring from time to time, until lightly browned, about 15 minutes.
  • While vegetables are cooking, remove rabbit meat from bones in large chunks.
  • Add paprika and tomatoes to paella pan and cook until most liquid in pan has evaporated, about 10 minutes. Add rice and saute briefly. Add stock to pan, stir and simmer 10 minutes. Tuck pieces of rabbit, quail and duck into rice. Place in oven and bake 15 minutes. Remove, cover loosely with foil and set aside 10 minutes. Strew with parsley and serve.

Nutrition Facts : @context http, Calories 747, UnsaturatedFat 16 grams, Carbohydrate 69 grams, Fat 25 grams, Fiber 2 grams, Protein 55 grams, SaturatedFat 6 grams, Sodium 1228 milligrams, Sugar 4 grams

PAELLA



Paella image

This is a wonderfully flavorful meal. Chicken or pork may be substituted for the seafood, or try a "mixed" paella, with a little of each!

Provided by canarygirl

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 18

2 1/2 cups rice (Uncle Ben's works best)
5 cups water
1 lb shrimp, peeled, deveined
1/2 lb mussels, in their shells
1/2 lb clam, in their shells
1/2 lb squid, cleaned, and cut into rings
1 medium onion
2 -3 very ripe tomatoes, peeled and seeded
1/2 green pepper
1/2 red pepper
2 -3 garlic cloves, minced
2 -3 sprigs thyme
1 bay leaf
saffron (I use 1 packet of ground)
1 double bouillon cube (Knorr is nice)
salt
2 tablespoons olive oil
lemon wedge (for serving)

Steps:

  • Clean all seafood under cold running water.
  • Chop vegetables.
  • Heat olive oil in a large soup pot.
  • Sauté vegetables.
  • When they begin to soften, add seafood, thyme and bay leaf, and cook thoroughly.
  • Add saffron, water, bouillon cube and salt. Stir well and add rice.
  • Bring to a boil, and boil uncovered 5 minutes on high heat.
  • Reduce heat to low, cover and cook 10 more minutes. Do not lift cover during this time!
  • Remove from heat and let stand covered for 5 more minutes, still without removing cover.
  • Now, you can finally lift the lid, and fluff the rice, remove bay leaf and thyme sprigs.
  • Serve with crusty french bread, and lemon wedges.

Nutrition Facts : Calories 507.2, Fat 7.6, SaturatedFat 1.2, Cholesterol 205.4, Sodium 790.8, Carbohydrate 73.8, Fiber 2.3, Sugar 2.5, Protein 32.4

HUNTER MOUNTAIN PAELLA



Hunter Mountain Paella image

Takes some time to put together, but is well worth it. Great prepare ahead meal for a dinner party where you would like to actually join the party! Can use any meats or seafood desired.

Provided by manushag

Categories     One Dish Meal

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 19

1 dozen clam, cleaned
1 dozen mussels, cleaned
1/2 cup ham, cubes
1/2 lb Italian sausage
1 1/2 lbs chicken parts
1 lb raw shrimp
4 lobster tails
1 large onion
1 green pepper
2 tomatoes, cubed
2 garlic cloves (or more)
2 cups rice (I use Uncle Ben's)
3 cups chicken broth
1 cup white wine
1 teaspoon saffron
1/4 cup pimento strips
1/2 teaspoon crushed red pepper flakes (optional)
1 cup frozen peas
salt

Steps:

  • Preheat oven to 400 degrees.
  • Cut sausage in chunks and brown in HUGE skillet or paella pan on top of stove in hot oil. (You must use a pan with a lid that can go in the oven).
  • Remove sausage from pan and add chicken parts, and brown on both sides. I usually use thighs. Meat doesn't need to be cooked through, only browned on the outside.
  • Remove from pan and set aside.
  • Chop onion and green pepper and garlic and saute until soft, in same pan, don't brown. Turn off heat.
  • Add chopped tomato, rice, saffron, ham, sausages, chicken, salt and chicken broth and stir.
  • Top with clams, mussels, shrimp, lobster tails (cut in two, if desired). Make sure clams and mussels are closed tightly. Discard any that won't close on their own when tapped.
  • Cover pan and put in 400 degree oven for 30 minutes or until liquid is absorbed and rice is cooked through.
  • Add peas and pimento about 5 minutes before taking out of oven. Discard any clams or mussels that don't open.

Nutrition Facts : Calories 620, Fat 20.7, SaturatedFat 6.1, Cholesterol 182.8, Sodium 880.1, Carbohydrate 49.5, Fiber 2.4, Sugar 3.7, Protein 49.7

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Cuisine Spanish
Category Dinner


ASHLEIGH & HUNTER’S “IN”FAMOUS SEAFOOD PAELLA ...
2017-03-05 The recipe I am sharing today is Ashleigh’s adaption from the Cakebread Cellars American Harvest Cookbook’s Shellfish and Chorizo Paella. It sticks close to the original recipe but she substitutes green peas in for the chickpeas and that is a great idea because it adds a pop of color to the dish that it needed. She also omits the clams and uses only mussels but doubles up on Spanish ...
From reciperealities.net
Estimated Reading Time 5 mins


HUNTER'S PAELLA - PLAIN.RECIPES
Add paprika and tomatoes to paella pan and cook until most liquid in pan has evaporated, about 10 minutes. Add rice and saute briefly. Add stock to pan, stir and simmer 10 minutes. Tuck pieces of rabbit, quail and duck into rice. Place in oven and bake 15 minutes. Remove, cover loosely with foil and set aside 10 minutes. Strew with parsley and ...
From plain.recipes


HUNTER MOUNTAIN PAELLA RECIPES
Hunter Mountain Paella Recipes HUNTER'S PAELLA. Provided by Florence Fabricant. Categories dinner, project, main course. Time 2h. Yield 8 servings. Number Of Ingredients 18. Ingredients; 1 rabbit, cut up: Salt and freshly ground black pepper: 5 tablespoons extra virgin olive oil: 1/2 cup dry sherry : 5 cups chicken or duck stock, or a mixture: 1/4 teaspoon saffron threads: 2 quails, quartered ...
From tfrecipes.com


HUNTERS PAELLA- TFRECIPES
Recipes By Calories; Dessert; Main Dish; Appetizers; Healthy; Foods for events. Christmas Thanksgiving Spring Winter Summer Fall Search. Hunters Paella. HUNTER MOUNTAIN PAELLA. Takes some time to put together, but is well worth it. Great prepare ahead meal for a dinner party where you would like to actually join the party! Can use any meats or seafood desired. Provided by manushag. Categories ...
From tfrecipes.com


IT'S A PAN, IT'S A DISH, IT'S PAELLA | GOOD EATS | COOKING ...
Host Alton Brown demystifies Paella, both the Spanish pan and the rice dish it's famous for. See Tune-In Times. Recipes From This Episode. Paella Upcoming Airings See Full Schedule. Tuesday. Oct 26. 12:30pm | 11:30c . Previous Episode. Raising the Bar Again. Next Episode. The Curious Case of Curry. On TV. What's Hot. What's Hot Man Fire Food. Wednesdays 8|7p. See Full Schedule. Our Chefs' Top ...
From cookingchanneltv.com


PAELLA : RECIPES : COOKING CHANNEL | COOKING CHANNEL
Find paella recipes, food and cooking techniques from Cooking Channel. Watch Live; Apps; Stream on discovery+; Log In; Profile; Log Out; Register; Shows; Chefs & Hosts; Recipes; Videos; Home; Topics; Paella. Recipes, cooking techniques and food videos about paella. Pinterest; Facebook; Twitter; Email; All Paella Ideas. Showing 1-18 of 36. Tomales Bay Wood-Fire Paella. Video | 03:45. Roger ...
From cookingchanneltv.com


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