Paella Recipe posted by Cheez.........
- Thread starter chloe
- Start date
REC: Paella... I think it was deleted because it was only MY T&T smileys/smile.gif
PAELLA
Consists of a flavorful rice base, then topped with your choice of meat or seafood. Once you have the rice base, feel free to add or substitute meats and fish to your own taste. You can even add asparagus or artichoke hearts if you like.
Rice base:
1/2 cup olive oil
1/2 lb. chorizo sausage
1 large onion, cut in julienne strips
1 large red or green bell pepper cut in thin strips
2 medium tomatoes, chopped
1 Tbl. finely chopped garlic
1/2 cup chopped parsley
3 cups rice (long- or short-grain, your choice)
6 cups boiling chicken broth
1/4 tsp. ground saffron
1/2 tsp. black pepper
Meats/Fish of your choice - choose any or all of the following:
A 2-lb. chicken, cup up
1/4 lb. lean boneless pork, cubed
1-1/2 to 2 lbs. of lobster or lobster tails
12 clams
12 shrimp
1/2 lb. scallops
1/2 lb. crab legs
To finish:
1/2 cup cooked peas
1/2 cup chopped, roasted, fresh or canned pimiento
12 lemon wedges
Heat oil in paella pan or very large skillet. Saute chicken and pork cubes until browned, then remove and keep warm. Saute chorizo and onion, until onion becomes translucent. Add bell pepper, tomatoes, garlic and saute 1 more minute. Stir in parsley and rice, stirring slowly until rice becomes translucent. Add boiling chicken broth, saffron and black pepper, then stir ONCE. Lay chicken and pork cubes on top, reduce heat, and cover. Once you have done this, do NOT stir again - stirring will only make the rice tough and gummy. Cook slowly about 25 minutes. Remove lid and gently place the seafood on top of rice. Replace lid, and steam until seafood is done and clams have opened. Add peas and pimiento, then cover loosely for 8 to 10 minutes. Serve with lemon wedges.
recipeswap.org
PAELLA
Consists of a flavorful rice base, then topped with your choice of meat or seafood. Once you have the rice base, feel free to add or substitute meats and fish to your own taste. You can even add asparagus or artichoke hearts if you like.
Rice base:
1/2 cup olive oil
1/2 lb. chorizo sausage
1 large onion, cut in julienne strips
1 large red or green bell pepper cut in thin strips
2 medium tomatoes, chopped
1 Tbl. finely chopped garlic
1/2 cup chopped parsley
3 cups rice (long- or short-grain, your choice)
6 cups boiling chicken broth
1/4 tsp. ground saffron
1/2 tsp. black pepper
Meats/Fish of your choice - choose any or all of the following:
A 2-lb. chicken, cup up
1/4 lb. lean boneless pork, cubed
1-1/2 to 2 lbs. of lobster or lobster tails
12 clams
12 shrimp
1/2 lb. scallops
1/2 lb. crab legs
To finish:
1/2 cup cooked peas
1/2 cup chopped, roasted, fresh or canned pimiento
12 lemon wedges
Heat oil in paella pan or very large skillet. Saute chicken and pork cubes until browned, then remove and keep warm. Saute chorizo and onion, until onion becomes translucent. Add bell pepper, tomatoes, garlic and saute 1 more minute. Stir in parsley and rice, stirring slowly until rice becomes translucent. Add boiling chicken broth, saffron and black pepper, then stir ONCE. Lay chicken and pork cubes on top, reduce heat, and cover. Once you have done this, do NOT stir again - stirring will only make the rice tough and gummy. Cook slowly about 25 minutes. Remove lid and gently place the seafood on top of rice. Replace lid, and steam until seafood is done and clams have opened. Add peas and pimiento, then cover loosely for 8 to 10 minutes. Serve with lemon wedges.
paellacopy.jpg
recipeswap.org
Last edited by a moderator:
Jeeze, cheezz, this was the most gorgeous paella pic I could imagine...
I've never seen it served in a restaurant looking better than this.
Please tell me about the pan that you use? I thought that the traditional pan/pot was a cast iron dutch oven, because that was the way it was served to me in my visits to restaurants that served Paella. Your pan looks different.
I'm on my way to the fish monger, to gather up the seafood, and can't wait to make this! Thanks!
I've never seen it served in a restaurant looking better than this.
Please tell me about the pan that you use? I thought that the traditional pan/pot was a cast iron dutch oven, because that was the way it was served to me in my visits to restaurants that served Paella. Your pan looks different.
I'm on my way to the fish monger, to gather up the seafood, and can't wait to make this! Thanks!
Thanks! I bought this big Cuisinart pan just for making paella! It's 4" deep...
and a 5.5 qt. "saute" pan. Huge. Keep in mind that it is holding only HALF the recipe... that's all I make at a time.
I have never seen it served in a dutch oven, but imagine it would help to make a nice crust on the bottom rice?
Let us know how it turns out for you -- this is a VERY forgiving recipe.
and a 5.5 qt. "saute" pan. Huge. Keep in mind that it is holding only HALF the recipe... that's all I make at a time.
I have never seen it served in a dutch oven, but imagine it would help to make a nice crust on the bottom rice?
Let us know how it turns out for you -- this is a VERY forgiving recipe.
Paella.........
Cheezz, your recipe sounds and looks just wonderful.
I will be making this recipe soon. I figure it must be a special recipe if you serve it for Christmas dinner. If your family likes it then so will mine.
Thank you for taking the time to post it for me.
chloe
Cheezz, your recipe sounds and looks just wonderful.
I will be making this recipe soon. I figure it must be a special recipe if you serve it for Christmas dinner. If your family likes it then so will mine.
Thank you for taking the time to post it for me.
chloe