Venetian Style Paella Recipes

AUTHENTIC PAELLA VALENCIANA

Steps:

• Heat a paella pan over medium-high heat, and coat with olive oil. Add the chicken, rabbit and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add the tomato, butter beans, peas, and green beans. Season with paprika, and mix well.
• Fill the paella pan almost to the top with water, measuring the water as you put it in. This is to help you to determine how much rice to add, as paella pans come in different sizes. Bring to a boil. Simmer for about 1 hour to make a nice broth.
• Season with a generous amount of salt, and just enough saffron to make a nice yellow color. Season with thyme and rosemary if desired. The goal is to make a rich tasting broth that will soak into the rice to make it delicious. Stir in half as much rice as the amount of water in the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes.

CUBAN-STYLE PAELLA: PAELLA CUBANA

Steps:

• Preheat oven to 350 degrees F.
• Heat olive oil in a large pan. Saute the ham and chorizo sausage. Remove from pan and reserve.*
• Add onions, red pepper, and garlic to pan and saute until wilted but not overcooked.
• Add chicken pieces and saute for about 15 minutes until brown, but not fully cooked. Remove and reserve.
• In a large pot combine the rice, broth, wine, and mussels. Add salt for flavor and Bijol for color. Stir. Turn up heat, bring to boil and cover. Add chicken, ham and chorizo. Cover and simmer on the stove for 20 to 30 minutes, until the rice is cooked and fluffy. (You may have to add a little more chicken broth if the mixture gets too dry).
• Saute shrimp, clams, and lobster tails separately in the oil. Remove and keep covered and warm.**
• At the last minute, fold the seafood into the rice mixture. Transfer to a flat paella pan suitable for serving. Top with peas and red peppers. Place in oven for about 5 minutes to heat through. Take care not to overcook! Serve garnished with mussels, parsley and lobster shells.

TRADITIONAL VALENCIAN PAELLA

Steps:

• Start cooking the rice for about 20 minutes over decreasing heat.
• Heat the oil in a paella dish or large shallow frying pan.
• Add salt and meat to the oil in the paella pan and fry until it begins to turn gold.
• Add vegetables and when they are slightly fried add the paprika, water and saffron.
• After cooking the meats and vegetables add the rice, snails and more water (to replace the evaporated water).
• Add the sprig of rosemary to the centre of the paella during the last 10 minutes.
• Serve immediately.

SPANISH-STYLE PAELLA

Steps:

• In a large saucepan or skillet over medium-high heat, cook sausage and chicken in oil for 5 minutes or until sausage is lightly browned and chicken is no longer pink, stirring frequently. Add garlic; cook 1 minute longer. Drain if necessary. , Stir in rice and onion. Cook until onion is tender and rice is lightly browned, stirring frequently. Add the broth, tomatoes, paprika, cayenne, salt and saffron. Bring to a boil. Reduce heat to low; cover and cook for 10 minutes. , Stir in the shrimp, peppers and peas. Cover and cook 10 minutes longer or until rice is tender, shrimp turn pink and liquid is absorbed. Top with fresh parsley and lemon wedges, 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.

VALENCIAN PAELLA

Steps:

• Heat the oil in a paella dish or large shallow frying pan.
• Salt the chicken and rabbit and brown in pan for 5 mins.
• Add beans and brown for another 5 mins.
• Add the garlic, paprika and tomato. Add water and the snails. Boil for 10 mins.
• Add the saffron and rice, distributing it evenly over the surface of the pan. Boil on a high heat for 8 mins.
• Add rosemary and salt to taste.
• Turn heat on low and cook for a further 8 mins. so the bottom layers of rice are crispy ("socarrat")
• Garnish with lemon and serve immediately.