Paella Del Reyes Combination Paella Recipes

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PAELLA DEL REYES' COMBINATION PAELLA



Paella del Reyes' Combination Paella image

Provided by Food Network

Categories     main-dish

Time 4h5m

Yield About 50 servings

Number Of Ingredients 23

1 gallon 10 cups chicken broth
1/10 ounce saffron
About 1 cup olive oil
16 pounds chicken thighs
5 pounds Spanish chorizo, cut into 1/2-inch slices
2 1/2 pounds pork loin roast, chopped
2 pounds Serrano ham, diced
7 white onions, chopped
2 1/2 heads garlic, minced
80 ounces canned fire-roasted diced tomatoes
2 teaspoons red pepper flakes
5 sprigs fresh rosemary, tied in a bundle
18 cups Bomba rice
2 jars Spanish olives
2 bags frozen green peas
4 pounds clams
2 pounds mussels
3 1/2 pounds cooked asparagus
3 pounds grilled Gulf prawns
2 pounds frozen artichoke hearts
2 jars roasted red peppers, for garnish
Lemon slices, for garnish
1 bunch parsley, chopped, for garnish

Steps:

  • Heat the chicken broth in a large stockpot over medium-high heat.
  • Turn off the heat and steep the saffron in the broth for at least 1 hour and up to 12 hours before using. Prepare an open fire, if possible, or heat a large cast-iron skillet over high heat.
  • Add enough olive oil to coat the bottom of the skillet. Brown the chicken thighs, skin-side down, and then flip and add the chorizo, pork loin roast, ham and onions. Let it all cook for about 20 minutes. Add the garlic and cook for another 10 minutes.
  • Add the saffron chicken broth, tomatoes, pepper flakes and rosemary. Let it cook down and reduce for 30 minutes on high heat. Add the rice, olives and peas, spreading the rice evenly throughout the pan, moving the chicken thighs to make sure the rice is completely submerged. Cook, without stirring, until the rice is al dente, 30 minutes. Reduce the heat by moving the fire away from the pan so the heat is focused around the edges. Be careful not to burn the center.
  • Meanwhile, slowly add the clams and mussels into the rice 10 minutes before it's finished cooking. Towards the end, the layer on the bottom of the paella, the socarrat, starts to form, which is the crusty caramelized layer on the bottom. Check the socarrat with your spoon to make sure it isn't burning.
  • Add the asparagus, grilled prawns and artichoke hearts. Garnish with the roasted red peppers, lemon slices and parsley. Remove the pan from the heat, cover with tin foil and let rest for 15 minutes. Serve. Enough for everyone, and their neighbors.

PAELLA VALENCIANA



Paella Valenciana image

Provided by Food Network

Categories     main-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 14

2 cups olive oil
1 red bell pepper, cut in strips
3/4 chicken, cut into pieces
1/2 rabbit, cut into pieces
1/2 teaspoon sweet paprika
1 1/2 pounds green beans, cut into 1-inch pieces
1 1/2 pounds broad beans, shelled
1/2 tomato, chopped
4 1/2 cups water, or fill up the paella pan to the height of the handles 2 times
2 cups snails, cleaned, fresh or frozen
1 1/4 pounds plus 1-ounce rice (3.5 ounces per person) (recommended: Bomba ? short grain rice)
Salt and freshly ground pepper
1 pinch saffron, for coloring
Sprigs rosemary, as garnish

Steps:

  • Heat 1/4 to 1/2 cup of the oil in a pan. Add the strips of pepper and fry until they start to soften. Remove and reserve for garnish. Fry the chicken and rabbit at medium heat until golden brown, adding more oil, as necessary. Add the paprika half way through to add color to meat. Push the meat out to the edges of the pan and add the beans and tomatoes in the center, mixing them well. Add 1/2 the water making sure to cover the pan until it is 1/2 full. Simmer for approximately 30 minutes until most of the water has evaporated. Add the snails and cook for 5 or 10 minutes.
  • Add the rice, distributing it evenly over the pan and fry for a few minutes, moving it around in the pan. Add the rest of the water and cook for about 20 minutes. Season with salt and freshly ground pepper. Add a pinch of saffron for colour. Once this is done the paella should not be stirred anymore.
  • For the last 1 to 2 minutes increase the heat to medium-high, until the bottom layer of rice starts to caramelize, creating what Valencians call the "socarrat". If the rice starts to burn remove the pan from the heat immediately.
  • Garnish the paella with the strips of red pepper and the sprigs of rosemary. Cover the pan and let it rest for 5 minutes before serving.

PAELLA



Paella image

I love to make paella! It is such a great dish for parties and can be done just as easily inside as outside. I also love that it teaches so much technique and timing. If you can master paella, there isn't much you can't cook!

Provided by Michael Symon : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 18

1/2 Spanish onion, roughly chopped
2 cubanelle peppers, roughly chopped
1 red bell pepper, roughly chopped
1 jalapeño, roughly chopped
5 cloves garlic, smashed
1/2 small bunch cilantro, leaves and tender stems roughly torn
Extra-virgin olive oil
12 large head- and shell-on shrimp or prawns, cleaned
1 pound Morcilla sausage, sliced into rings
1 large vine-ripened tomato, grated on the large holes of a box grater
Kosher salt and freshly ground black pepper
1 tablespoon tomato paste
2 cups short-grain rice (preferably Calasparra)
1 cup dry white wine
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1 quart chicken stock
Roughly torn cilantro, for serving

Steps:

  • In the bowl of a food processor, pulse the onions and cubanelle and bell peppers to break them down. Pulse in the jalapeño and garlic, then add the cilantro and puree into a coarse mixture. Set the sofrito aside.
  • In two 10-inch paella pans (you can also use a large paella pan, if you like), heat a drizzle of olive oil over medium heat. Add the shrimp and sear on both sides until three-quarters of the way cooked, 3 to 4 minutes total, then transfer to a plate. Add the sausage and cook, turning once, until the casings are crispy, then transfer to a plate. Add the reserved sofrito, the grated tomatoes and a good pinch of salt and cook, stirring occasionally, until any liquid has evaporated and the sofrito begins caramelize.
  • Stir in the tomato paste, then add the rice and toast briefly. Deglaze the pan with the wine. Add the cumin, paprika and reserved sausage, then slowly add half of the stock and stir until the liquid comes to a simmer. Repeat with the remaining stock, then let the paella cook, undisturbed, until the rice is tender or until the liquid is almost gone, about 10 minutes.
  • Meanwhile, remove the shells from the shrimp, leaving the heads intact. When the rice is tender, scatter the shrimp over the top and cook until the liquid has evaporated and the rice is crisp on the bottom, about 5 minutes more. Drizzle with olive oil, top with cilantro and serve.

PAELLA VALENCIANA



Paella Valenciana image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 24

4 ounces extra-virgin olive oil
4 ounces pork loin, cut in chunks
6 ounces chicken breast, cut in chunks
4 garlic cloves, minced
1 bay leaf
1 onion, julienned
1 green pepper, cut in strips
8 ounces white wine
1 tomato peeled, seeded, and chopped
Pinch saffron
1 teaspoon salt
Freshly ground black pepper, to taste
10 ounces uncooked Valencia or other short grain rice
20 ounces chicken stock
6 ounces peeled and deveined medium shrimp
4 ounces scallops
4 ounces squid rings
4 ounces grouper fillet, cut into chunks
6 littleneck clams
6 mussels
6 ounces cooked green peas
6 pimento (roasted pepper) strips
6 white asparagus spears
1 lemon, cut into wedges

Steps:

  • Preheat oven to 350 degrees F. In a paella pan, heat the olive oil and saute the pork and chicken until it is golden. Then, add garlic, bay leaf, onion, and green pepper. Saute until onions are transparent. Add white wine, tomato, saffron, salt, and pepper. Bring to a boil for 3 minutes. Then, add rice and chicken stock and bring to a boil. Then add seafood and cover the paella and bake in oven at 350 degrees for 20 minutes. Garnish with peas, pimentos, asparagus, and lemon wedges.

VEGETABLE PAELLA



Vegetable Paella image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 6 - 8 servings

Number Of Ingredients 18

8 vine-ripened plum tomatoes
Kosher salt
1/4 cup extra-virgin olive oil, plus more for drizzling
1 small onion, finely chopped
3 cloves garlic, finely chopped
1 1/2 teaspoons paprika
1/4 teaspoon cayenne pepper
1 teaspoon saffron threads
1 large bulb fennel, cut into 8 wedges
8 baby artichokes, trimmed and halved (see Cook's Note)
1 large Japanese eggplant, cut into 2-inch pieces
4 ounces shiitake mushrooms, stemmed
2 cups dry white wine
2 1/2 cups short-grain paella rice
4 ounces haricots verts or string beans, halved if large
1/4 cup capers, drained
1/4 cup piquillo or roasted red peppers, cut into strips
Chopped fresh parsley, for garnish (optional)

Steps:

  • Preheat the oven to 450 degrees. Core the tomatoes, cut into wedges and place in a medium bowl; season with salt, drizzle with a bit of olive oil and toss. Set aside.
  • Heat 1/4 cup olive oil in a 12-inch ovenproof skillet or a paella pan over medium-high heat. Add the onion, garlic, paprika, cayenne and saffron and season with salt. Cook, stirring occasionally, until the onion softens, about 5 minutes.
  • Add the fennel wedges and cook until lightly browned on one side, about 5 minutes. Flip the fennel and add the baby artichokes and eggplant to the skillet; cook until slightly tender, about 4 more minutes. Add the mushrooms and cook for 1 to 2 minutes. Pour in the wine and simmer until reduced by about one-third. Stir in the rice and 1 3/4 teaspoons salt; add just enough water to cover the rice completely, 2 1/2 to 3 cups. Increase the heat to high and boil for 2 to 3 minutes. Scatter the haricots verts and 2 tablespoons capers over the rice. Remove the pan from the heat and arrange the tomatoes on top; drizzle with any tomato juices.
  • Transfer the paella to the oven and bake, undisturbed, for 20 minutes. Scatter the remaining 2 tablespoons capers and the piquillo peppers over the paella. Turn off the oven but leave the paella inside to continue cooking until the rice is tender, 15 to 20 more minutes. Garnish with parsley, if desired

EASY LOBSTER PAELLA



Easy Lobster Paella image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 16

1/4 cup good olive oil
1 1/2 cups chopped yellow onion (2 onions)
2 red bell peppers, cored and sliced into 1/2-inch strips
2 tablespoons minced garlic (4 to 6 cloves)
2 cups white basmati rice
5 cups good chicken stock, preferably homemade
1/2 teaspoon saffron threads, crushed
1/4 teaspoon crushed red pepper flakes
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/3 cup licorice-flavored liqueur (recommended: Pernod)
1 1/2 pounds cooked lobster meat
1 pound kielbasa, sliced 1/4 to 1/2-inch thick
1 (10-ounce) package frozen peas
1 tablespoon minced fresh flat-leaf parsley leaves
2 lemons, cut into wedges

Steps:

  • Preheat the oven to 425 degrees F.
  • Heat the oil in a large ovenproof Dutch oven. Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally. Add the bell peppers and cook over medium heat for 5 more minutes. Lower the heat, add the garlic, and cook for 1 minute longer. Stir in the rice, chicken stock, saffron, red pepper flakes, salt, and pepper and bring to a boil. Cover the pot and place it in the oven. After 15 minutes, stir the rice gently with a wooden spoon, and return it to the over to bake uncovered for 10 to 15 more minutes, until the rice is fully cooked.
  • Transfer the paella back to the stove top and add the licorice-flavored liqueur. Cook the paella over medium heat for 1 minute, until the liqueur is absorbed by the rice. Turn off the heat and add the lobster, kielbasa, and peas and stir gently. Cover the paella, and allow it to steam for 10 minutes. Sprinkle with the parsley, garnish with lemon wedges, and serve hot.

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