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Good Paella Recipe
- Thread starter mia17
- Start date
Here is Julia Child's. I haven't made it but others>>
have sworn by it. I think I would have to add some whole raw clams and/or mussels along with the shrimp.
Paella 'a l'Americaine
From chef and author Julia Child
1996
Preliminaries with Sausage and Chicken
· 1 lb. fresh chorizo or Italian sausage, or fresh pork breakfast sausage
· 2 tbsps. olive oil
· 1 c. each sliced onions and green and red bell peppers
· 8 or more chicken thighs or drumsticks
· 1/2 c. dry white wine or vermouth
· 3 cloves minced garlic
· 4 1/2 c. chicken broth
· 1/2 tsp. saffron flowers
· 1 tsp. paprika
· 1/4 tsp. ground coriander
· 1 bay leaf
· 1/2 tsp. each thyme and oregano
· salt and pepper
Finishing the Paella:
· 2 c. imported Spanish or Italian rice, or "converted" rice
· 16 to 24 raw shrimp in the shell
· 3 medium tomatoes, peeled, seeded, juiced, and roughly chopped
· 2 c. fresh green peas or diced fresh green beans, blanched 5 minutes
· 1 c. chickpeas, fresh cooked or canned
· 1/2 c. black olives
· 2 lemons, quartered
· parsley sprigs.
Directions
A whole rice dinner in one pot, Spanish style, that's the paella, and a hearty, savory family or party dish it is, too. You can put anything into a paella you want, as long as you have rice, saffron, garlic, and paprika for your base; the trimmings can be chicken or rabbit or fish, lobster, snails, mussels, sausage, or even squid. But the key to its success is the rice, which must be perfectly cooked, with the grains separate and slightly al dente--and for success you need either the fat Italian rice, the short-grained Spanish rice, or "converted" rice.
Prick sausage in several places with a pin and place in a paella pan or electric skillet with 1/4 inch water; cover and simmer slowly 5 minutes, then drain, discarding liquid. Cut sausage into 1/2-inch pieces and saute' in pan with the oil until lightly browned; stir in onions and peppers. Cover and cook slowly until vegetables are tender. Remove with a slotted spoon, leaving fat in pan. Dry chicken pieces in paper towels, heat fat in pan, and brown chicken on all sides. Drain fat out of pan, add the sausage and vegetables, then the remaining ingredients. Cover and simmer slowly for 15 minutes--chicken will be one-half to two-thirds cooked, and will finish later, with the rice. (May be cooked in advance; bring to the boil before proceeding.)
About half an hour before serving, bring chicken and sausage to the rapid boil on top of the stove. Sprinkle in the rice, mixing it down into the liquid with a spoon. Boil rapidly 5 to 6 minutes, uncovered--do not stir the rice. When it has swollen and begun to rise to the surface, rapidly push the shrimp, tail end down, into the rice; strew on the tomatoes, peas or beans, chickpeas, and olives. Again, do not stir, simply push these ingredients down into the rice with a spoon. Carefully correct seasoning. Reduce heat and let paella simmer for another 8 to 10 minutes, or more, uncovered, until rice is just tender--slightly al dente. (It is best not to cover the pan, but if you feel the rice is not cooking properly, cover for a few minutes, sprinkling on a few tbsps. or so of stock or water if rice seems dry; then uncover to finish cooking.)
At the end of the cooking, the rice will have absorbed the liquid. Serve the paella from its cooking pan, and decorate with the lemon quarters and parsley.
From Julia Child & Company--by Julia Child (copyright 1978 Alfred A. Knopf).
have sworn by it. I think I would have to add some whole raw clams and/or mussels along with the shrimp.
Paella 'a l'Americaine
From chef and author Julia Child
1996
Preliminaries with Sausage and Chicken
· 1 lb. fresh chorizo or Italian sausage, or fresh pork breakfast sausage
· 2 tbsps. olive oil
· 1 c. each sliced onions and green and red bell peppers
· 8 or more chicken thighs or drumsticks
· 1/2 c. dry white wine or vermouth
· 3 cloves minced garlic
· 4 1/2 c. chicken broth
· 1/2 tsp. saffron flowers
· 1 tsp. paprika
· 1/4 tsp. ground coriander
· 1 bay leaf
· 1/2 tsp. each thyme and oregano
· salt and pepper
Finishing the Paella:
· 2 c. imported Spanish or Italian rice, or "converted" rice
· 16 to 24 raw shrimp in the shell
· 3 medium tomatoes, peeled, seeded, juiced, and roughly chopped
· 2 c. fresh green peas or diced fresh green beans, blanched 5 minutes
· 1 c. chickpeas, fresh cooked or canned
· 1/2 c. black olives
· 2 lemons, quartered
· parsley sprigs.
Directions
A whole rice dinner in one pot, Spanish style, that's the paella, and a hearty, savory family or party dish it is, too. You can put anything into a paella you want, as long as you have rice, saffron, garlic, and paprika for your base; the trimmings can be chicken or rabbit or fish, lobster, snails, mussels, sausage, or even squid. But the key to its success is the rice, which must be perfectly cooked, with the grains separate and slightly al dente--and for success you need either the fat Italian rice, the short-grained Spanish rice, or "converted" rice.
Prick sausage in several places with a pin and place in a paella pan or electric skillet with 1/4 inch water; cover and simmer slowly 5 minutes, then drain, discarding liquid. Cut sausage into 1/2-inch pieces and saute' in pan with the oil until lightly browned; stir in onions and peppers. Cover and cook slowly until vegetables are tender. Remove with a slotted spoon, leaving fat in pan. Dry chicken pieces in paper towels, heat fat in pan, and brown chicken on all sides. Drain fat out of pan, add the sausage and vegetables, then the remaining ingredients. Cover and simmer slowly for 15 minutes--chicken will be one-half to two-thirds cooked, and will finish later, with the rice. (May be cooked in advance; bring to the boil before proceeding.)
About half an hour before serving, bring chicken and sausage to the rapid boil on top of the stove. Sprinkle in the rice, mixing it down into the liquid with a spoon. Boil rapidly 5 to 6 minutes, uncovered--do not stir the rice. When it has swollen and begun to rise to the surface, rapidly push the shrimp, tail end down, into the rice; strew on the tomatoes, peas or beans, chickpeas, and olives. Again, do not stir, simply push these ingredients down into the rice with a spoon. Carefully correct seasoning. Reduce heat and let paella simmer for another 8 to 10 minutes, or more, uncovered, until rice is just tender--slightly al dente. (It is best not to cover the pan, but if you feel the rice is not cooking properly, cover for a few minutes, sprinkling on a few tbsps. or so of stock or water if rice seems dry; then uncover to finish cooking.)
At the end of the cooking, the rice will have absorbed the liquid. Serve the paella from its cooking pan, and decorate with the lemon quarters and parsley.
From Julia Child & Company--by Julia Child (copyright 1978 Alfred A. Knopf).
Rec: Paella Espana ...
I don't have a T&T, but here's one by Tyler Florence.
PAELLA ESPANA
Ingredients:
1 frying chicken, cut in 12 pieces
Salt and black pepper, to taste
1 teaspoon dried oregano
1/4 cup olive oil
2 Spanish chorizo sausages
2 garlic cloves, crushed
1/2 Spanish onion, diced
2 ripe tomatoes, peeled, seeded and finely chopped
Pinch sweet paprika
2 cups Spanish rice, short to medium grain, like Valencia
2 teaspoons saffron threads
6 cups warm stock or water
2 lobster tails, split
1 pound calamari (squid), cleaned and cut in rings
1 pound jumbo shrimp
1 dozen mussels, cleaned
1/2 cup sweet peas, frozen and thawed
Lemon wedges
Pimentos, cut in strips
Directions:
Rinse the chicken pieces and pat dry. Season all over with salt, black pepper, and oregano. Heat the oil in a paella pan or wide skillet. Brown the chicken on all sides, when nearly cooked through, add the chorizo links and brown.
Remove the chicken and sausage from the pan. Cut the sausages into slices and set aside. Drain out excess oil but dont clean the pan. Make a sofrito by sautiing the garlic, onion, and tomatoes, cook until the mixture caramelizes a bit and the flavors meld. Season with salt, black pepper, and paprika.
Add the rice, stirring to coat the grains. Steep the saffron in 1/4-cup hot water for 5 minutes then stir it into the rice.
Add the stock/water and simmer for 10 minutes, gently moving the pan around so the rice cooks and absorbs evenly. Do not cover or constantly stir like risotto. Add the shellfish and the reserved chicken and sausage. Simmer, without stirring, until the rice is al dente and the mussels have opened. (Do not eat any mussels that do not.)
Scatter the peas on top and continue to cook until the liquid is absorbed. The ideal paella has a toasted rice bottom called socarrat. Allow to rest off the heat for 5 minutes before serving. Garnish with lemon wedges and strips of pimento.
Yield: 8 to 12 servings
Tyler Florence
I don't have a T&T, but here's one by Tyler Florence.
PAELLA ESPANA
Ingredients:
1 frying chicken, cut in 12 pieces
Salt and black pepper, to taste
1 teaspoon dried oregano
1/4 cup olive oil
2 Spanish chorizo sausages
2 garlic cloves, crushed
1/2 Spanish onion, diced
2 ripe tomatoes, peeled, seeded and finely chopped
Pinch sweet paprika
2 cups Spanish rice, short to medium grain, like Valencia
2 teaspoons saffron threads
6 cups warm stock or water
2 lobster tails, split
1 pound calamari (squid), cleaned and cut in rings
1 pound jumbo shrimp
1 dozen mussels, cleaned
1/2 cup sweet peas, frozen and thawed
Lemon wedges
Pimentos, cut in strips
Directions:
Rinse the chicken pieces and pat dry. Season all over with salt, black pepper, and oregano. Heat the oil in a paella pan or wide skillet. Brown the chicken on all sides, when nearly cooked through, add the chorizo links and brown.
Remove the chicken and sausage from the pan. Cut the sausages into slices and set aside. Drain out excess oil but dont clean the pan. Make a sofrito by sautiing the garlic, onion, and tomatoes, cook until the mixture caramelizes a bit and the flavors meld. Season with salt, black pepper, and paprika.
Add the rice, stirring to coat the grains. Steep the saffron in 1/4-cup hot water for 5 minutes then stir it into the rice.
Add the stock/water and simmer for 10 minutes, gently moving the pan around so the rice cooks and absorbs evenly. Do not cover or constantly stir like risotto. Add the shellfish and the reserved chicken and sausage. Simmer, without stirring, until the rice is al dente and the mussels have opened. (Do not eat any mussels that do not.)
Scatter the peas on top and continue to cook until the liquid is absorbed. The ideal paella has a toasted rice bottom called socarrat. Allow to rest off the heat for 5 minutes before serving. Garnish with lemon wedges and strips of pimento.
Yield: 8 to 12 servings
Tyler Florence
It is the best paella there is.She originally did it
She specifically recommends Uncle Ben's rice (converted--NOT instant, of course). I have sometimes made it by cooking the rice separately (for convenience and to be sure it came out right)but if made as described the paella develops the little crust on the bottom that is so special.
I add a good bit more seafood--squid, clams, mussels.
She specifically recommends Uncle Ben's rice (converted--NOT instant, of course). I have sometimes made it by cooking the rice separately (for convenience and to be sure it came out right)but if made as described the paella develops the little crust on the bottom that is so special.
I add a good bit more seafood--squid, clams, mussels.
Paella a la Valenciana
From Tienda.com
Paella a la Valenciana
The world famous rice dish! Perfect for any gathering.
Servings: 6-8
Ingredients:
6 cups of very strong chicken broth (bouillon)
1/2 tsp of saffron
1/4 tsp of smoked Spanish paprika (Pimentón de la Vera)
1 small onion, peeled
2 small chickens, about 2-1/2 lbs each
1/2 cup olive oil
1/4 lb of cooking chorizo, in 1/4 inch slices
1/4 lb piece jamón serrano ham, diced
1 medium onion, chopped
4 scallions, chopped
4 tbsp chopped garlic
2 roasted piquillo peppers
1 lb small or medium shrimp, shelled
2 (Optional) Live lobsters, boiled, split and divided into tail sections and claws(discard or keep the head and small claws); or
4 (Optional) Lobster tails, split lengthwise;
8 (Optional) King crab claws; or
8 jumbo shrimp, in their shells, preferably heads on
3 cups Bomba or Calasparra rice or other short grain Spanish rice
5 tbsp chopped parsley
2 bay leaves, crumbled
1/2 cup dry white wine
1/4 lb fresh or frozen peas
18 clams and/or mussels, scrubbed
Lemon wedges for garnish
Parsley for garnish
Preparation:
Heat the broth with the saffron, pimentón and the whole onion. Cover and simmer 15 minutes. Remove the onion and measure the broth -- you need exactly 5-1/2 cups.
Cut the chickens into small serving pieces -- the whole breast in 4 parts, each thigh into 2 parts, the bony tip of the leg chopped off, the wing tip discarded, and the rest of the wing separated into 2 parts. Dry the pieces well and sprinkle with salt.
In a metal Paella pan, with about a 15 inch base, heat the oil. Add the chicken pieces and fry over high heat until golden. Remove to a warm platter. Add the chorizo, and jamón to the pan and stir fry about 10 minutes. Add the chopped onion, scallions, garlic, and pimentos and saute until the onion is wilted. Add the shrimp and the lobster and saute about 3 minutes more, or until the shrimp and lobster barely turn pink (the lobster will cook more in the oven.) Remove the shrimp and lobster to the platter with the chicken. Add the rice to the pan and stir to coat it well with the oil. Sprinkle in the 5 tablespoons of chopped parsley and the crumbled bay leaves. (You can make in advance up to this point.)
Stir in the chicken broth, boiling hot, the wine, rice, and peas. Salt to taste. Bring to a boil and cook uncovered, stirring occasionally, over medium high heat about 10 minutes. Bury the shrimp and the chicken in the rice. Add the clams and the mussels, pushing them into the rice, with the edge that will open facing up. Decorate the paella with the lobster pieces, then bake at 325 F, uncovered, for 20 minutes.
Remove from the oven and let sit on top of the stove, lightly covered with foil, for about 10 minutes. To serve, decorate with lemon wedges and chopped parsley.
Lobster can be a little expensive, so replace it with a comparable amount of shrimp if you wish.
From Tienda.com
Paella a la Valenciana
The world famous rice dish! Perfect for any gathering.
Servings: 6-8
Ingredients:
6 cups of very strong chicken broth (bouillon)
1/2 tsp of saffron
1/4 tsp of smoked Spanish paprika (Pimentón de la Vera)
1 small onion, peeled
2 small chickens, about 2-1/2 lbs each
1/2 cup olive oil
1/4 lb of cooking chorizo, in 1/4 inch slices
1/4 lb piece jamón serrano ham, diced
1 medium onion, chopped
4 scallions, chopped
4 tbsp chopped garlic
2 roasted piquillo peppers
1 lb small or medium shrimp, shelled
2 (Optional) Live lobsters, boiled, split and divided into tail sections and claws(discard or keep the head and small claws); or
4 (Optional) Lobster tails, split lengthwise;
8 (Optional) King crab claws; or
8 jumbo shrimp, in their shells, preferably heads on
3 cups Bomba or Calasparra rice or other short grain Spanish rice
5 tbsp chopped parsley
2 bay leaves, crumbled
1/2 cup dry white wine
1/4 lb fresh or frozen peas
18 clams and/or mussels, scrubbed
Lemon wedges for garnish
Parsley for garnish
Preparation:
Heat the broth with the saffron, pimentón and the whole onion. Cover and simmer 15 minutes. Remove the onion and measure the broth -- you need exactly 5-1/2 cups.
Cut the chickens into small serving pieces -- the whole breast in 4 parts, each thigh into 2 parts, the bony tip of the leg chopped off, the wing tip discarded, and the rest of the wing separated into 2 parts. Dry the pieces well and sprinkle with salt.
In a metal Paella pan, with about a 15 inch base, heat the oil. Add the chicken pieces and fry over high heat until golden. Remove to a warm platter. Add the chorizo, and jamón to the pan and stir fry about 10 minutes. Add the chopped onion, scallions, garlic, and pimentos and saute until the onion is wilted. Add the shrimp and the lobster and saute about 3 minutes more, or until the shrimp and lobster barely turn pink (the lobster will cook more in the oven.) Remove the shrimp and lobster to the platter with the chicken. Add the rice to the pan and stir to coat it well with the oil. Sprinkle in the 5 tablespoons of chopped parsley and the crumbled bay leaves. (You can make in advance up to this point.)
Stir in the chicken broth, boiling hot, the wine, rice, and peas. Salt to taste. Bring to a boil and cook uncovered, stirring occasionally, over medium high heat about 10 minutes. Bury the shrimp and the chicken in the rice. Add the clams and the mussels, pushing them into the rice, with the edge that will open facing up. Decorate the paella with the lobster pieces, then bake at 325 F, uncovered, for 20 minutes.
Remove from the oven and let sit on top of the stove, lightly covered with foil, for about 10 minutes. To serve, decorate with lemon wedges and chopped parsley.
Lobster can be a little expensive, so replace it with a comparable amount of shrimp if you wish.