Pork Chickpea And Red Pepper Paella Florence Fabricant Recipes

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

PORK, CHICKPEA AND RED PEPPER PAELLA



Pork, Chickpea And Red Pepper Paella image

Provided by Florence Fabricant

Categories     dinner, weekday, main course

Time 1h

Yield 6 servings

Number Of Ingredients 13

1 pound pork tenderloin, in 1/2-inch cubes
2 cloves garlic, mashed or pressed, plus 10 cloves minced
3 tablespoons minced parsley
6 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
2 1/2 cups cooked or canned chickpeas, drained and rinsed
4 cups well-seasoned chicken stock
1/2 teaspoon saffron threads
2 large red bell peppers, cored, seeded and cut in 3/4-inch squares
1 slice 1/4-inch thick serrano ham or prosciutto, diced
1/4 cup finely chopped piquillo pepper
2 teaspoons paprika, preferably smoked Spanish
2 cups short-grain rice, preferably Spanish

Steps:

  • Combine pork with mashed garlic, 1 tablespoon parsley, 1 tablespoon oil and salt and pepper to taste. Set aside 20 minutes.
  • Place 1/2 cup chickpeas in food processor with 1/2 cup stock; puree. Place remaining stock in saucepan, and add chickpea mixture to it. Add saffron, bring to a simmer and keep on low heat.
  • Preheat oven to 400 degrees. Heat remaining oil in 13-inch paella pan. Lightly brown pork, then remove to warm platter. Pork will not be fully cooked. Add red peppers to pan and saute over medium heat 1 minute. Add minced garlic, ham, piquillo peppers and remaining parsley. Saute 2 minutes.
  • Stir in paprika, browned pork and any pork juices. Add rice and stir to coat. Add broth and remaining chickpeas. Salt to taste. Bring to a boil and cook fairly rapidly, about 5 minutes, until rice is no longer soupy but there is still liquid in pan. Stir.
  • Transfer to oven and cook until rice is almost done, about 12 minutes. Remove, cover with foil and set aside 10 minutes before serving.

Nutrition Facts : @context http, Calories 630, UnsaturatedFat 15 grams, Carbohydrate 80 grams, Fat 21 grams, Fiber 7 grams, Protein 30 grams, SaturatedFat 4 grams, Sodium 1033 milligrams, Sugar 8 grams, TransFat 0 grams

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.

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

More about "pork chickpea and red pepper paella florence fabricant recipes"

EASY PORK AND CHICKPEA STEW RECIPE - BBC FOOD
Add the garlic, paprika, chickpeas and tinned tomatoes. Half-fill the empty tomato tin with water and add to the pan (roughly 200ml/7fl oz water). Crumble in the stock cube and add the cooked pork.
From bbc.co.uk


CHICKPEA CHARD PORK - JAMIE OLIVER RECIPES
Put a large shallow casserole pan on a high heat. Season the pork with sea salt and black pepper, then place in the pan with 1 tablespoon of olive oil and sear for 5 minutes, turning halfway. Meanwhile, drain the peppers and quickly dice into …
From jamieoliver.com


RECIPE: VEGETARIAN PAELLA WITH RED PEPPERS
May 1, 2019 Bring the broth to a simmer, then reduce the heat and keep at a low simmer until needed. Meanwhile, heat the olive oil in a large cast iron skillet, and sauté the onions until soft and fragrant. Add the garlic slices and peppers. …
From thekitchn.com


HOT ITALIAN SAUSAGE PAELLA RECIPE - ONTARIO PORK
Jan 3, 2020 Alternatively, in a large skillet (with a lid), heat 2 tablespoons olive oil over medium heat, add sausages and cook until browned and fully cooked (8-10 minutes). Remove sausages, thinly slice and reserve. Add 2 tablespoons …
From ontariopork.on.ca


PENELOPE CASAS PAELLA RECIPES
Steps: Combine pork with mashed garlic, 1 tablespoon parsley, 1 tablespoon oil and salt and …
From tfrecipes.com


MOROCCAN-STYLE PORK AND CHICKPEAS - PASSION FOR PORK
Jun 6, 2012 Add pork to pan; cook 6 minutes, stirring to crumble. Remove pork from pan with …
From passionforpork.com


PORK & PEPPERS | JAMIE OLIVER RECIPES
Whiz 1 red pepper in a blender and pour into the pan with the chickpeas (juices and all). Warm through for a couple of minutes, then pour on to a serving platter. Place the pork chops on top, drizzling over any resting juices. Scatter over the …
From jamieoliver.com


THE ULTIMATE PARTY DISH (DON'T FORGET THE SAFFRON)
Jan 24, 2001 Add paprika and tomatoes to paella pan and cook until most liquid in pan has …
From nytimes.com


RED PEPPER RECIPES - NYT COOKING
Browse and save the best red pepper recipes on New York Times Cooking. ... Pork, Chickpea And Red Pepper Paella Florence Fabricant, Penelope Casas. 1 hour. ... Chickpea-Lamb Cakes With Red Pepper Sauce Molly O'Neill. About …
From cooking.nytimes.com


PORK, CHICKPEA AND RED PEPPER PAELLA - THE NEW YORK TIMES
Jan 24, 2001 Place 1/2 cup chickpeas in food processor with 1/2 cup stock; purée. Place …
From nytimes.com


PORK CHICKPEA AND RED PEPPER PAELLA RECIPES
1 1/2 pounds tomatillos, husks removed and washed: 6 poblano peppers: 2 serrano chiles: 1/4 …
From tfrecipes.com


PORK CHICKPEA AND RED PEPPER PAELLA RECIPE - LATECHEF.COM
Pork Chickpea And Red Pepper Paella Recipe is a very simple, easy and very popular British …
From latechef.com


PORK, CHICKPEA AND RED PEPPER PAELLA RECIPE - NYT COOKING
Healthy Dinner Recipes. Soup and Stews. Salmon Recipes. Vegetarian Comfort Food. Our …
From games.bne.wedding


VEGETABLE PAELLA WITH CHICKPEAS - COOK NOURISH BLISS
Apr 11, 2016 Instructions. Add the olive oil to a large, deeper-style nonstick skillet set over medium heat. When hot, add in the onion and cook for about 2 minutes, until it starts to soften. Stir in the garlic and cook for 30 seconds, until …
From cooknourishbliss.com


HOT ITALIAN SAUSAGE PAELLA RECIPE - ONTARIO PORK
Preheat the grill to medium heat. Grill the sausages, over direct heat (lid closed), until browned and fully cooked (8-10 minutes, turning 4 times). Remove sausages, thinly slice and reserve. Alternatively, in a large skillet (with a lid), …
From ontariopork.on.ca


CLASSIC SPANISH PAELLA RECIPE: TIPS, INGREDIENTS, AND …
Oct 1, 2024 lemon wedges, to serve (optional) 1. Season chicken with a generous pinch of salt at least one hour and up to one day before cooking. 2. Steam the clams and mussels: Bring 1½ cups of water (or a mix of water and …
From masterclass.com


PORK AND CHICKEN PAELLA VERDE RECIPES
4 pounds pork butt, cut into 1-inch cubes, trimmed of fat: 4 yellow onions, chopped: 4 Anaheim …
From tfrecipes.com


Related Search