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CLICK for Easy Paella
HOW
TO... Make Paella
*MAKE
PAELLA: Make my grandmothers favorite Spanish dish! A
TNT All American with a Spanish spice!
A traditional dish that is a lot Spanish, A bit American...with
variations including Seafood, Chicken, Sausage, and Saffron Rice.
Paella Gallery.
1.
Gather ingredients:
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WHAT |
QUANTITY
(SingleRecipe)
|
|
Cooked lobster
meat (Imitation crab can be used as well) |
1-1 ½ lbs. |
|
Olive oil |
2 Tbs. |
|
Chicken, cut into
serving pieces (Chicken breasts de-boned and de-skinned) |
1-2lbs |
|
Chorizo sausage,
cooked and
sliced (Italian sausage is okay) |
½ lb |
|
Medium onion,
sliced |
1 |
|
Garlic clove,
crushed |
1 |
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Large red pepper
chopped, pit removed and seeds included |
1 |
|
Salt and pepper
to taste |
to taste |
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Paprika |
1 Tbs. |
|
Cayenne pepper
|
OPTIONAL for
spicier flavor |
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Long-grain rice |
2 cups |
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Water
(Chicken broth is a nice substitute) |
2 1/4 cups |
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Saffron threads,
soaked in 4 oz. Water (Or use saffron rice which already has the
seasoning -- then use less salt) |
¼ tsp |
|
Green peas |
1 1/3 cups |
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Large prawns or
shrimp (I prefer the devained & peeled) |
1 lbs |
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Mussels,
scrubbed, steamed for 6-8 minutes |
20 |
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Chopped parsley |
1 Tbs |
|
Red
pepper
sliced for decoration |
1 |
2.
Heat the oil in a large, deep frying-pan. Add sausage/chorizo and cook on
med.-low until it is evenly browned - aprox. 30 min. Remove sausage/chorizo
from the pan onto paper towels. Set aside.
3.
Cook the chicken. Set aside.
4.
Add the onion and garlic to the pan and cook until they are soft. Add
the peppers, seasoning and paprika and cook for 10 to 12 minutes, stirring
occasionally, or until the mixture is thick. Set aside.
5.
Add the water and saffron mixture and bring to a boil. Add the rice to the
pan and reduce the heat to low and cook covered for 20 minutes. Return
the chicken, sausage, onion mixture to the pan and cook for 15 minutes,
stirring occasionally. Combine with the cooked rice the lobster,
meats, onion mixture, prawns or shrimps, and 2/3 cup peas. Place into a
shallow baking dish. To decorate sprinkle parsley over top, place last
2/3 cup peas around edge, and place in a pattern of strips of red peppers.
Cook in 345 degreed oven until warmed thoroughly, aprox. 20min.
6.
Serve at once.
TIPS:
-
Single recipe -- Serves 6-8 as a main course dinner
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Double recipe -- Serves 16-30 If used with another main dish
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Triple recipe -- Serves 35-45: If used with another main dish
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Four times recipe -- Serves 50-100: If used with another main dish
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Heat the oil in a
frying-pan. Add sausage (Italian sausage— is the closest to
Spanish chorizo – US’s chorizo is a Mexican version and very different). Cook until
done, about 25 min.. Drain juice. Add chicken pieces and cook until
they are done. (This can be cooked up a night or week prior and placed in
freezer.)
-
Add the onion, garlic, tomatoes, pepper, seasoning and paprika to the
sausage and chicken and sauté until they are soft. Set aside.
-
Add water, lemon juice, and saffron mixture into a large sauce-pan
and bring to a boil. Reduce the heat to low and stir in the rice.
Cover and cook for 20 min. ( If you follow this process of preparation.)
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Cook mussels and shrimp in separate pans until mussels
shell’s open and shrimp is pink. (If the mussel shell doesn't open
up...chances are that one isn't good and should be discarded.)
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When rice is done, mix together ALL
of the ingredients and
seasonings into a serving pan. Place into the oven at 325 degrees
for about 15-40 minutes (Time depends on the thickness of your pan and the
quantity of your paella). This blends flavors and cooks the peas.
-
Remove the pan from the heat.
Garnish with parsley and strips of red peppers or pimientos. Serve at once.
Links to other great Paella How-to, History, and Tools:
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