Smokedhampaella Recipes

SPANISH PAELLA RECIPE

Steps:

• Mince the onion. Mince the garlic. Finely chop the tomatoes, removing the cores but keeping the seeds with their juices.
• Measure out all the remaining ingredients before you start. The cooking process goes fast!
• Dry the shrimp and add it to a bowl with 1/2 teaspoon smoked paprika and 1/4 teaspoon kosher salt. In your largest skillet or a 4-serving paella pan, heat 1 tablespoon olive oil over medium heat. Add the shrimp and saute until it is just barely opaque, about 1 to 2 minutes per side. Remove the shrimp and set it aside.
• In the same pan, heat 3 tablespoons olive oil on medium heat. Saute the onion and garlic until just translucent, about 3 minutes, stirring frequently. Add the chopped tomatoes, the remaining 1 teaspoon smoked paprika and red pepper flakes, and cook until the tomatoes have broken down and most of the liquid is evaporated, about 5 minutes. Stir in the stock, saffron and 1 1/4 teaspoon kosher salt. Sprinkle the rice evenly across the broth and tap the pan with a spoon to evenly spread the rice. Bring to a medium simmer and cook without stirring until liquid is absorbed, about 18 to 22 minutes (adjust the cook time as necessary if using a skillet).
• If your pan is large enough to span multiple burners on your stovetop, adjust the heat on each burner so you achieve a steady medium simmer. Rotate the pan every few minutes for an even cook.
• When the top of the rice is beginning to show through the liquid (about 10 minutes into the cook time), press the artichokes and peas lightly into the rice. Add the strips of red pepper over the top.
• In last few minutes, carefully watch the paella and rotate pan more frequently. As the paella finishes, you'll see the steam start to slow down as the water cooks out. If desired, peek at the bottom of a pan by using a knife to scrape back the rice - you shouldn't see any standing water. The sound will start to change from a simmer to a crackle. This indicates the crust is forming. Let the crackling continue for about 2 minutes before removing from the heat. If you smell any burning, remove immediately.
• When the paella is done, add the shrimp to top of paella and squeeze the lemon wedges onto the top of the pan. Sprinkle with a pinch or two of kosher salt and add the parsley, if using. Serve with additional lemon wedges.

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.

SMOKY SEAFOOD PAELLA

Steps:

• Prepare a medium-hot fire (a 3-second fire) in a campfire or wood-fired grill.
• Cut the calamari bodies into 1/2-inch-wide rings and set aside with the tentacles. In a small bowl, combine the saffron threads and boiling water and let stand until ready to use.
• Place a 12-inch paella pan or other wide, shallow pan on a grate above the campfire or grill grate. Sprinkle in the dried herbs and stir for a few seconds to toast. Add the olive oil, onions, and garlic and cook, stirring, until the onions are translucent, about 3 minutes. Add the bell peppers and cook for another 3 minutes, or until they begin to soften. Add the rice and continue to cook, stirring, until the rice glistens and has changed color slightly. Add 6 cups of the broth and the saffron water and bring to a boil. Add the calamari, ham, chorizo, fish, and tomatoes and cook for 5 minutes. Add the green peas. Cook until most but not all of the liquid has been absorbed. From time to time, add more broth if it evaporates too quickly from the heat and the rice begins to stick. Continue stirring the rice and adding broth as needed until the rice is cooked.
• Distribute the mussels, clams, and shrimp on top of the rice and push down slightly into the rice. Let them cook, without stirring, for about 10 minutes or until the shrimp are evenly pink and mussels and clams have opened. Remove the paella from the heat. Sprinkle with the fresh herbs, cover lightly with aluminum foil or a cloth and let stand for 5 minutes to allow the flavors to blend. Discard any mussels or clams that have failed to open. Serve hot.

SMOKED HAM PAELLA

Steps:

• Heat the oil in a large frying pan and cook the onion for 3-4 minutes until softened and golden. Add the red pepper, garlic and rice and stir fry for 1 minute. Add the ham, stock, paprika and tumeric, bring to the boil and simmer for 12 minutes.
• Stir in the prawns and peas and cook for a further 3-4 minutes, until the rice and vegetables are tender. Season to taste, then serve immediately.