Paella Fritters Recipes

SPANISH PAELLA

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.

THE ULTIMATE PAELLA

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 WITH SAUSAGE & SHRIMP

Steps:

• Seared sausage, succulent shrimp, simple veggies and our Carolina® Yellow Seasoned Rice mix made this recipe a divine dish for everyone to enjoy. Make this paella and knock the socks off of your fellow guests. Step 1
• In a large saucepan add rice mixes, water, oil, onion, and sausage. Bring to a boil. Cover, reduce heat and simmer 20 minutes. Remove from heat and stir in shrimp, peas and green onions. Cover and let stand 5 minutes. Serve garnished with pepper strips, if desired. Step 2
• Rice Cooker Version: Combine all ingredients, except shrimp, peas, green onions and peppers in a rice cooker. Step 3
• Follow the manufacturer's instructions for white rice. When the cooking cycle is finished, stir in shrimp, peas and green onions. lose lid and let stand 5 minutes. Step 4
• Served garnished with peppers, if desired.

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.

SHRIMP AND CHORIZO PAELLA

Steps:

• Heat a large paella pan (or large saute pan) over medium heat. Add the olive oil. When oil is hot, add the onion and saute for 5 minutes, until onion is softened and turning golden. Add the garlic and saute for 30 seconds.
• Add the tomato paste and continue to cook until it is completely mixed in and the onions are rust colored, 2- 3 minutes.
• Add the salt, paprika, chili flakes, turmeric and saffron, stir to incorporate.
• Add the rice and stir fry until the rice is completely coated with the oil and spices.
• Stir in the stock. Bring to a simmer.
• Reduce heat to low and simmer for 10 minutes.
• Add in the sliced chorizo and cook for about 5 more minutes.
• Arrange the shrimp on top. You may need to press the shrimp into the rice with a spoon so that they are almost covered with the remaining liquid. Cook for 5-10 more minutes or until liquid is evaporated.
• Sprinkle parsley on top and serve.

VEGETABLE PAELLA

Steps:

• Bring water to a boil in small saucepan. Add saffron, cover and remove from heat. Let stand 10 minutes.
• Heat olive oil in heavy large saucepan over medium-high heat. Add bell pepper and onion and sauté until onion is golden, about 8 minutes. Add artichokes and garlic and sauté 5 minutes. Reduce heat to low. Add rice and stir to coat with oil. Add chicken stock, escarole and tomatoes and bring to boil, stirring frequently. Add saffron water, paprika and salt. Reduce heat to medium-low. Cover and cook 15 minutes. Mix beans and peas into rice, cover and continue cooking mixture until liquid is absorbed and rice is tender, about 5 minutes. Remove saucepan from heat. Let stand 5 minutes and serve.

PAELLA FRITTERS

Steps:

• For the romesco sauce: Blend roasted red peppers, almonds, olive oil, vinegar, green onions, garlic, parsley, salt and pepper in a food processor until smooth.
• For the rice: Lightly brown chorizo in a small pan.
• Brown onions and garlic in olive oil in a large pan on high heat. Add smoked Spanish paprika and cook until fragrant. Add white rice and gently stir to coat, then add saffron, chicken stock, tomatoes and salt. Simmer, covered, on low heat, until rice is cooked, about 15 minutes. Remove from heat and let sit for 10 minutes, then fold in the chorizo, chicken, peas, lemon zest, green onions and manchego cheese.
• For the fritters: Mix rice with 1 beaten egg, then press down tightly.
• Combine flour, cornmeal, cornstarch, panko, salt, black pepper, cayenne pepper, garlic powder and dried oregano in a bowl. Stir together milk with remaining beaten egg.
• Scoop the rice into balls and toss in egg wash, then finish in the dry mixture.
• Bring oil to 350 degrees F in a deep-fryer or a Dutch oven fitted with a deep-fry thermometer.
• Fry the fritters until golden brown, 3 to 5 minutes.
• Plate the fritters on top of arugula and top with romesco sauce.