Paella A L Americaine Recipes

EASY PAELLA

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.

EASY PAELLA

Steps:

• In a heavy 12-inch saute pan, heat 1 tablespoon oil over medium-high heat. Cook shrimp until just pink on both sides, 4 to 5 minutes (do not overcook). Transfer to a plate.
• Add remaining tablespoon oil and sausage to pan; cook over medium-high heat until beginning to brown, about 2 minutes. Add onion, and cook, stirring frequently, until translucent, 3 to 4 minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent, 1 to 2 minutes.
• Stir in paprika, turmeric, tomatoes, and broth, scraping up browned bits from bottom of pan with a wooden spoon. Season with salt and pepper.
• Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes. Stir in peas; cook 1 minute. Stir in cooked shrimp; serve immediately.

PAELLA 'A L'AMERICAINE

Steps:

• Prick sausage in several places with a pin and place in a paella pan or electric skillet with 1/4 inch water; cover and simmer slowly 5 minutes, then drain, discarding liquid.
• Cut sausage into 1/2-inch pieces and saute' in pan with the oil until lightly browned; stir in onions and peppers.
• Cover and cook slowly until vegetables are tender.
• Remove with a slotted spoon, leaving fat in pan.
• Dry chicken pieces in paper towels, heat fat in pan, and brown chicken on all sides.
• Drain fat out of pan, add the sausage and vegetables, then the remaining ingredients.
• Cover and simmer slowly for 15 minutes--chicken will be one-half to two-thirds cooked, and will finish later, with the rice.
• (May be cooked in advance; bring to the boil before proceeding.) About half an hour before serving, bring chicken and sausage to the rapid boil on top of the stove.
• Sprinkle in the rice, mixing it down into the liquid with a spoon.
• Boil rapidly 5 to 6 minutes, uncovered--do not stir the rice.
• When it has swollen and begun to rise to the surface, rapidly push the shrimp, tail end down, into the rice; strew on the tomatoes, peas or beans, chickpeas, and olives.
• Again, do not stir, simply push these ingredients down into the rice with a spoon.
• Carefully correct seasoning.
• Reduce heat and let paella simmer for another 8 to 10 minutes, or more, uncovered, until rice is just tender--slightly al dente.
• (It is best not to cover the pan, but if you feel the rice is not cooking properly, cover for a few minutes, sprinkling on a few tbsps. or so of stock or water if rice seems dry; then uncover to finish cooking.) At the end of the cooking, the rice will have absorbed the liquid.
• Serve the paella from its cooking pan, and decorate with the lemon quarters and parsley.
• Note: When finished cooking, I will cover and let sit for 5-10 minutes before serving.

PAELLA

Steps:

• Heat a wok over medium-high heat. Fry hot and mild Italian sausage pieces in the wok until brown on all sides. Remove sausage, and fry the chicken strips in the sausage drippings until browned. Remove chicken and saute onions, green pepper, celery, and garlic for 5 minutes, or until tender.
• Stir in the uncooked rice, tomatoes, bay leaves, salt, oregano and turmeric. Cook and stir for 1 minute, then mix in the reserved tomato juice and chicken broth. Add chicken pieces, cover and simmer for about 20 minutes.
• Add sausage to the mixture, and continue to simmer for 15 minutes, then stir in the shrimp; cover and cook for 5 to 10 more minutes, or until shrimp is cooked through.

LOBSTER AMERICAINE

Steps:

• Peel the onion, shallots and carrots and cut into small chunks. Cut the tomatoes and celery into similar sizes. Peel the garlic cloves and roughly chop.
• Break down the lobsters and cut the heads in half; keep the roe in to add flavor. Add 2 tablespoons oil to a large, high-sided skillet over medium-high heat and allow the oil to heat. Add the lobsters, onions, carrots and half of the celery to the skillet and saute until the onions start to become translucent, about 10 minutes. Add stock to cover and bring to a boil, then lower to a simmer. Add the brandy, cook for 5 minutes, then strain the stock and set aside the lobster pieces with flesh inside. Remove meat from lobster shells and chop into 1-inch chunks.
• Heat 2 tablespoons oil in a large skillet over high heat. Toss the potatoes with salt and pepper and add to the skillet. Flip occasionally to avoid burning and remove once they are par-cooked, about 8 minutes. Set aside.
• Heat remaining tablespoon oil in a large skillet over medium-high heat, then add the shallots and remaining celery and saute until translucent, about 5 minutes. Add the garlic and cook until fragrant, 2 more minutes. Add the tomatoes, potatoes and lobster, season with salt and pepper and cook until the tomatoes start to break down. Flambe with vermouth and cognac. Once the fire dies down, stir in the tarragon and heavy cream.

PAELLA. AMERICAN-STYLE

Steps:

• Heat a large skillet over medium-high heat. Add the olive oil, tomato paste and beef. Brown the steak; transfer to a bowl and set aside.
• Make the rice a roni in a large skillet, according to manufacturer's instructions. Just before you put on the lid, add all of the remaining ingredients, except the beef mixture. Simmer for 20 to 25 minutes. Add the beef the last 10 minutes of cooking to warm through.
• Click here to view Food Network Kitchen's healthier version of this recipe.