Looking for a Paella recipe

[chicken]

I am looking for a good paella recipe (chicken, shrimp and sausage).:dr

[Chainsaw13]

Here's one I adapted from a Spanish cookbook I recently got. You can change any ingredients to your liking. The key with the shrimp is to saute them separately and add to the finished paella. Cooking in the oven or on the stove top for the entire cooking time would overcook them to the point of being like rubber.

There's many ways to make paella, using chicken, rabbit, pork, spanish chorizo, shrimp, mussels, green beans, artichokes, peas, etc. You get the jist. Just use whatever you like. Remember, the rice is the real star.

1lb shrimp, peeled and deviened
1/2lb pork, cut into 1" cubes
8 large garlic cloves, crushed in a garlic press (finely minced will work too)
2 large ripe tomatoes, cut in half and grated on a box grater. discard the skins
1 can of artichoke hearts, drained and patted dry with paper towels. If using whole hearts, cut into quarters
4 cups chicken broth (5 if using bomba rice)
1.5 tsp smoked paprika (regular paprika will work too)
pinch of saffron, pulverized into a powder
pinch of cayenne
1.5 cups short grain rice (Spanish Bomba rice is best, Italian Arborio rice will work too. Don't use long grain rice or sushi rice)
salt and pepper
olive oil

Get everything prepped before starting. Bring stock to simmer in separate saucepan, and add saffron. Keep at simmer until ready to use. Preheat oven to 425F.

Season pork with salt/pepper, about 1/4 of the garlic and a bit of the paprika. Let stand for 10-15 minutes.

Heat 13-in paella pan over medium heat. Add about 3 TBSP oil and heat until it just starts to smoke. Add the pork and brown, turning serveral times. Add the artichokes (or other veggies) and stir until they start to brown, 3-4 minutes. Push everything to edges of pan where it's not as hot. Add 1 TBSP oil, then add the remaining garlic. Saute for about 30 seconds until fragrant. Add tomatoes to center of pan, reduce heat to low and cook, stirring tomatoes serveral times until thickened and reduced, about 5-7 minutes. Combine all ingredients in pan, adding the remaining paprika and the cayenne and stir for a few seconds.

Add the rice to the pan and stir generously to coat with the pan mixture. Pour in 3 cups of the simmering stock (4 if using bomba rice). Keep remaining stock simmering. Shake pan to distribute rice evenly. Put pan over medium heat and cook until liquid is almost level with the rice, but the rice is still soupy, about 7-8 mins. Periodically move and rotate the pan so the liquid boils evenly. If the liquid is absorbed too fast and the rice seems too raw, sprinkle on more stock. Check the seasoning of the liquid, adding more salt/pepper as necessary.

Transfer pan to oven and bake until the rice is tender but still a little al dente, about 15 mins. Heat a separate pan over medium heat to cook the shrimp in. Season shrimp with salt/pepper, add a bit of oil to the pan and saute about 2-3 mins a side. Remove from pan and set aside. Check the paella a few times, adding more stock if the rice seems too raw. Remove pan from the oven and cover with foil and let stand 5 minutes. Uncover and let stand another 10 minutes. Garnish with the sauted shrimp and serve. Roasted red pepper strips also make a nice garnish and are very traditional.

When checking the rice for doneness, taste the rice towards the middle/bottom of pan. This will give you true test of it's doneness.

I make a garlic ailoli to stir into the finished dish.

1 egg yolk
juice of half a lemon
pinch of salt
2-3 garlic cloves, peeled
1 cup olive oil

Add first four ingredients to blender jar. Start up blender on slow speed, slowly (can't stress this point) add olive oil. If you add the oil too quick, it won't emulsify and your ailoli will be runny. Once you can see things are coming together and getting thick, you can add the oil a bit quicker. Transfer to small dish. Spoon onto finished paella and stir to incorporate.

If you don't have a paella pan, any large saute or fry pan will work. Paella pans work best as they're thinner and react to temp changes quicker. They're also designed to keep the rice about 1/2 in thick for best cooking.

As for the rice, the normal 2-1 ratio of liquid to rice is normal starting point, except if using Spanish Bomba rice. It will absord a lot more liquid. Because you're cooking without a lid on the dish, you'll need more liquids due to evaporation.

Enjoy.
.

[OLS]

Ahhh, what he said. I never would have come up with all those extry vegetables like tomatoes
and artichokes. I was just giving you jambalaya which is technically the same thing, lol. But I like
his recipe better if you want it to be kind of authentic. To me, the simpler Jambalaya has less ingredients
to track down. If you like brown Jambalaya make it like above, if you like red, give it half a can of
tomato paste too.

[OLS]

I deleted my Jambalaya "recipe" because it is clear after reading through the Paella recipe that
it was irresponsible to say it is easy. Rice skill is no easy thing to acquire, and I take for granted
a lot of times how much experience you need to talk about it like I do. As if it were so easy. I also
noticed in the recipe that it indicates what I have always done, but many, like my own mother do not.
I use the boiling of the ingredients to par-cook the rice and steam out most of the water, all the while
stirring madly. My mom lets it boil, cuts the heat and covers for 40 mins. Same effect in the end,
but the stir method incorporates the flavor better and makes the meal get done faster, and to me, better.

[e-man67]

I had some phenominal Paella while in Spain...it may just be my favorite dish. The key is good olive oil and saffron....they way I had it was a giant frying pan (I guess a paella pan) over an open fire..ingredients were huge shrimp, sausage, chicken, rice, lite onion...and other goo which I cannot remember..it was awesome.

[chicken]

Here's one I adapted from a Spanish cookbook I recently got. You can change any ingredients to your liking. The key with the shrimp is to saute them separately and add to the finished paella. Cooking in the oven or on the stove top for the entire cooking time would overcook them to the point of being like rubber.

There's many ways to make paella, using chicken, rabbit, pork, spanish chorizo, shrimp, mussels, green beans, artichokes, peas, etc. You get the jist. Just use whatever you like. Remember, the rice is the real star.

1lb shrimp, peeled and deviened
1/2lb pork, cut into 1" cubes
8 large garlic cloves, crushed in a garlic press (finely minced will work too)
2 large ripe tomatoes, cut in half and grated on a box grater. discard the skins
1 can of artichoke hearts, drained and patted dry with paper towels. If using whole hearts, cut into quarters
4 cups chicken broth (5 if using bomba rice)
1.5 tsp smoked paprika (regular paprika will work too)
pinch of saffron, pulverized into a powder
pinch of cayenne
1.5 cups short grain rice (Spanish Bomba rice is best, Italian Arborio rice will work too. Don't use long grain rice or sushi rice)
salt and pepper
olive oil

Get everything prepped before starting. Bring stock to simmer in separate saucepan, and add saffron. Keep at simmer until ready to use. Preheat oven to 425F.

Season pork with salt/pepper, about 1/4 of the garlic and a bit of the paprika. Let stand for 10-15 minutes.

Heat 13-in paella pan over medium heat. Add about 3 TBSP oil and heat until it just starts to smoke. Add the pork and brown, turning serveral times. Add the artichokes (or other veggies) and stir until they start to brown, 3-4 minutes. Push everything to edges of pan where it's not as hot. Add 1 TBSP oil, then add the remaining garlic. Saute for about 30 seconds until fragrant. Add tomatoes to center of pan, reduce heat to low and cook, stirring tomatoes serveral times until thickened and reduced, about 5-7 minutes. Combine all ingredients in pan, adding the remaining paprika and the cayenne and stir for a few seconds.

Add the rice to the pan and stir generously to coat with the pan mixture. Pour in 3 cups of the simmering stock (4 if using bomba rice). Keep remaining stock simmering. Shake pan to distribute rice evenly. Put pan over medium heat and cook until liquid is almost level with the rice, but the rice is still soupy, about 7-8 mins. Periodically move and rotate the pan so the liquid boils evenly. If the liquid is absorbed too fast and the rice seems too raw, sprinkle on more stock. Check the seasoning of the liquid, adding more salt/pepper as necessary.

Transfer pan to oven and bake until the rice is tender but still a little al dente, about 15 mins. Heat a separate pan over medium heat to cook the shrimp in. Season shrimp with salt/pepper, add a bit of oil to the pan and saute about 2-3 mins a side. Remove from pan and set aside. Check the paella a few times, adding more stock if the rice seems too raw. Remove pan from the oven and cover with foil and let stand 5 minutes. Uncover and let stand another 10 minutes. Garnish with the sauted shrimp and serve. Roasted red pepper strips also make a nice garnish and are very traditional.

When checking the rice for doneness, taste the rice towards the middle/bottom of pan. This will give you true test of it's doneness.

I make a garlic ailoli to stir into the finished dish.

1 egg yolk
juice of half a lemon
pinch of salt
2-3 garlic cloves, peeled
1 cup olive oil

Add first four ingredients to blender jar. Start up blender on slow speed, slowly (can't stress this point) add olive oil. If you add the oil too quick, it won't emulsify and your ailoli will be runny. Once you can see things are coming together and getting thick, you can add the oil a bit quicker. Transfer to small dish. Spoon onto finished paella and stir to incorporate.

If you don't have a paella pan, any large saute or fry pan will work. Paella pans work best as they're thinner and react to temp changes quicker. They're also designed to keep the rice about 1/2 in thick for best cooking.

As for the rice, the normal 2-1 ratio of liquid to rice is normal starting point, except if using Spanish Bomba rice. It will absord a lot more liquid. Because you're cooking without a lid on the dish, you'll need more liquids due to evaporation.

Enjoy.
.

Gonna make it tonight. Wish me luck. Happy New Year:dr

[Superbad]

From my favorite Spanish Restaurant, The Columbia in Tampa.


Paella
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Ingredients

4 Oz. Pork loins, cut in chunks
6 Oz. Chicken breast
6 Oz. Peeled and deveined shrimp
4 Oz. Scallops
4 Oz. Calamari rings
4 Oz. Grouper fillet, cut in chunks.
6 Clams Little Necks
6 Fresh mussels
1 Onion, julienne cut
1 Green pepper, cut in strips
4 Garlic clove minced
4 Oz. Olive oil extra virgin
1 Vine ripe tomato, peeled, seedless and chopped
8 Oz. White wine
1 Bay leaf
1 Pinch Saffron
1 Teaspoon Salt
½ Teaspoon Ground black pepper
20 Oz. Chicken stock
6 Oz. Green peas cooked
6 Strips Pimentos
6 White Asparagus Spears
1 Lemon
10 Oz. Uncooked Valencia rice

Preparation

In a Paella pan, heat the olive oil and sauté the pork and chicken.

Then, add garlic, bay leaf, onions, and green peppers. Sauté until onions are transparent.

Add white wine, tomatoes, saffron, salt, and pepper. Bring to a boil.

Then, add rice and chicken stock and bring to a boil.

Then add seafood and cover the paella and bake in oven at 350 degrees for 20 minutes.

Garnish with peas, pimentos, asparagus, and lemons.

Serves 4-6 people.

[d'am]

Rice can be tricky, and the paella crust is pretty easy to mess up. If you have any doubt in your skills, Alton Brown has some great technical tips: http://www.foodnetwork.com/recipes/alton-brown/paella-recipe/index.html Unfortunately, he cooks it outdoors, but the advice on water levels should translate to any method.

[Chainsaw13]

The method I use, cooking in the oven, doesn't tend to develop that crust. Last time I made it, I took out of the oven early and finished over the stop top. It did develop some crust, but not as much as I'd like. Next time I'm going to try making it entirely on the stove top.

[mosesbotbol]

You may've seen my Paella pictures in the BBQ thread as one of my Paella's fit perfect on WSM. Having the right pan, rice, paprika, chorizo, and saffron is key.

Blend the soffrito in a food processor is one key I can mention. We make Paella 1-2 times a week and I have several pans depending on the amount of people eating. I like to use the false rib off of spare ribs, and captain's cut cod loins. Not to mention just breaking up yardbirds as the broth is required from the bird too.

There's a lot to making it, and I consider myself a bit of a pro when doing it, but there's too much to just type and tell you how to do it.

Blending the soffrito and additional ingredients is all personal preference. You might want snails, someone else might want capers in it...

Feel free to PM me if you wish.

[mosesbotbol]

The key with the shrimp is to saute them separately and add to the finished paella.

I put frozen shrimp on (no smaller than 20 count) as the last piece before "setting" the paella. They'll be perfect when the paella is done and can be arranged in a nice pattern.

[mosesbotbol]

I was just giving you jambalaya which is technically the same thing, lol. But I like his recipe better if you want it to be kind of authentic.

Paella is not stirred once set which is a big difference as is the rice used.

[Chainsaw13]

I put frozen shrimp on (no smaller than 20 count) as the last piece before "setting" the paella. They'll be perfect when the paella is done and can be arranged in a nice pattern.

I've done that same thing as well. Works like a champ. :tu

[guitar4001]

yum...sausage.

[Steve]

I love me some Paella! This thread has gotten me hungry...may have to make a pan soon!

http://oldchurchbbq.com/sharedpictures/Misc/Paella.jpg

[BigAsh]

i love me some paella! This thread has gotten me hungry...may have to make a pan soon!

http://oldchurchbbq.com/sharedpictures/misc/paella.jpg

ummmm!

[mpd340]

Im gonna have to try this!

:noon

[mosesbotbol]

That's an amazing Paella he has there.

http://oldchurchbbq.com/sharedpictures/Misc/Paella.jpg
I wonder what was cooked in pan and what was added?

I think could've cooked it all in pan except for the sliced hard boiled eggs. He could've done the eggs in the Paella, took them out, cooled them, and added them at the end. The fish heads should be able to stay upright if they were cut flat.

[shilala]

We shared this Paella at Bahama Breeze last week, and it was delicious.
Linky. (http://www.bahamabreeze.com/recipes/main_dishes/seafood_paella.asp)
I have no idea how authentic it is, or how it would measure up to traditional dishes, but next time I go back, that's what I'll be jamming in my face. :)

[Kreth]

I caught this (http://aveceric.com/wp/recipes/season-2/seafood-paella/)on Avec Eric this weekend, although I could have sworn his paella also had calimari. Is paella just not paella without saffron? I'd like to give it a try, but I'd also rather not drop $20 at the local spice shop for a tiny tin of saffron.
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[mosesbotbol]

I'd like to give it a try, but I'd also rather not drop $20 at the local spice shop for a tiny tin of saffron.
Posted via Mobile Device

The rice is expensive too. Look for Valencia, Calaspara or Bomba rice. I put them in order from least to most expensive. The more expensive ones are more "sure fire" and can really suck in some liquid and take longer to become mushy.

[Chainsaw13]

Is paella just not paella without saffron? I'd like to give it a try, but I'd also rather not drop $20 at the local spice shop for a tiny tin of saffron.


I've made paella before without saffron. It does taste different, but then I don't normally use a lot of saffron to begin with. While not the best quality, you can sometimes find saffron at the supermarket from the more generic brands of spices. That should suffice if you really want the flavor.

The rice is expensive too. Look for Valencia, Calaspara or Bomba rice. I put them in order from least to most expensive. The more expensive ones are more "sure fire" and can really suck in some liquid and take longer to become mushy.

Same for me on the rice suggestions. I've used the Boomba myself as i can't find the Valencia or Calaspara local. I'd have to go mail order.

[shilala]

I caught this (http://aveceric.com/wp/recipes/season-2/seafood-paella/)on Avec Eric this weekend, although I could have sworn his paella also had calimari. Is paella just not paella without saffron? I'd like to give it a try, but I'd also rather not drop $20 at the local spice shop for a tiny tin of saffron.
Posted via Mobile Device
Grow your own saffron crocus', brother. They're super easy, taste better, and your own goes a lot further.

[mosesbotbol]

I've made paella before without saffron. It does taste different, but then I don't normally use a lot of saffron to begin with. While not the best quality, you can sometimes find saffron at the supermarket from the more generic brands of spices. That should suffice if you really want the flavor.



Same for me on the rice suggestions. I've used the Boomba myself as i can't find the Valencia or Calaspara local. I'd have to go mail order.


I buy everything for Paella online including paprika and saffron.

[shilala]

I buy everything for Paella online including paprika and saffron.
Moses, I think you should come live with Lisa and I. You're in charge of all the cooking, all the coffee, and all the wine, okay? I'll take care of the woman, and save you that backache. I don't mind, I'm selfless. ;)

[Chainsaw13]

LOL @ Scott. Not to thread hijack, but glad to hear your back's doing better.

[mosesbotbol]

Moses, I think you should come live with Lisa and I. You're in charge of all the cooking, all the coffee, and all the wine, okay? I'll take care of the woman, and save you that backache. I don't mind, I'm selfless. ;)

I've got 99 problems and a ***** ain't one... Generally someone is over for dinner at our house 5 nights a week. Thanks for the offer -(P

[Kreth]

Grow your own saffron crocus', brother. They're super easy, taste better, and your own goes a lot further.
Worth a shot. Thanks for the suggestion, Scott. Looks like I missed the planting season for this year, though.
I buy everything for Paella online including paprika and saffron.
I'm pretty happy with the smoked paprika I can get locally, but what's your saffron source?
Posted via Mobile Device

[mosesbotbol]

I'm pretty happy with the smoked paprika I can get locally, but what's your saffron source?

I go for the largest tin from either La Tienda or Hot Paella; either are the big players in the Spanish imported foods. They rear-end on shipping so it's worth putting in a real order like getting the rice, a couple of other paprikas, perhaps a different size pan? The basic pan is the one to get; the steel mineral content just works the best.

I too like the smoked paprika. I usually mix 2/3's bittersweet smoked and 1/3 hot paprika. I also consider what kind of peppers I using.

[mosesbotbol]

Grow your own saffron crocus', brother. They're super easy, taste better, and your own goes a lot further.

Have you done this yourself? From what I read, it's not that easy and bulbs are expensive. The bulbs don't flower much and tend to not pollinate well.

Would like to know more.

[BigAsh]

I love smoked paprika and use it all the time...adds that subtle smokiness to dishes...I get it from La Tienda and usually buy the 3 pack of Hot, Sweet and Bittersweet...

[Steve]

I had to look around and dig this recipe out. This version uses fresh game and fish from our local waters and woods. Ahh, the smell of toasted saffron, garlic, grilled wild birds and fresh seafood.

http://oldchurchbbq.com/sharedpictures/Food/Sportsmans%20Paella.jpg

Ingredients:

1 ⁄2 cup olive oil
2 onions, red or yellow, sliced
1 bell or Cubanelle pepper
4 cloves of garlic, chopped
1 large chicken or duck, chopped with skin on
2 lbs. hot, game sausage (alligator, pork, venison, turkey, etc sausage)
8-10 Roma tomatoes, canned, whole
1 large can of quartered, Marzano-type tomatoes
3 or 4 bay leaves
Three 14-oz. cans of chicken stock
3 pinches of Spanish saffron
Three 14-oz. bags of Valencia rice.
3 lbs. large locally caught shrimp, peeled (or we have used grouper or snapper chunks)
1 cup green peas, frozen
1 cup asparagus

Topped with:

Cooked and heated Stone Crab Claws
Grilled Quail or Doves
Grilled Florida lobster tails

You can cook this inside in the oven, but I usually use my outdoor fryer.

Begin by heating Paella pan to 350 degrees. Stir onions, peppers and chopped garlic into about 1⁄2 cup of good olive oil in the bottom of the pan. Then add chicken pieces, bite-sized chunks of sausage, and quartered Roma tomatoes. I usually add some freshly ground pepper and a few bay leaves, but not salt at this stage. Cook the above, stirring occasionally. The result should be a mix of roasted meat and veggies, deeply browned and aromatic. You may want to consider de-boning your poultry now, but that’s not an absolute necessity.

While the chicken, sausage and vegetable mix are cooking, toast the saffron in a small frying pan, just enough to bring out its unique smell. Saffron is rare, and pricey, and a little goes a long way. Two or three small pinches are adequate for a large paella. In a large saucepan, bring your chicken stock near boiling, and add the saffron to flavor it. Canned chicken stock is pretty good, but I’ll admit the best paellas I’ve had used homemade fish or shrimp stock.
Add the hot stock to the paella pan’s contents, then mix in your rice, and salt to taste. I use Valencia rice. It comes packaged in 12- to 14-ounce bags, and I allow one bag for every four persons served. Generally one 14-ounce can of chicken stock is enough to cook one bag of rice, as the meat and vegetables also create some broth. Keep an eye on the stock level as you cook. You may have to adjust the mix with either more rice or more plain stock. Be sure the rice is wet and slightly covered by the broth. Continue to cook, uncovered, until the rice soaks up the liquid.

I usually turn off the heat with the rice slightly crunchy and allow it to continue to cook, covered lightly with foil, after the final ingredients are stirred in. The final ingredients are shrimp (or options), green peas, asparagus, anything that doesn’t need too much cooking. Don’t overcook your shrimp!

As this last part of the process is going on, I usually prepare and cook the “dressy” toppings, such as the grilled wild birds, stone crab claws, lobster tails, etc. Those are added just as the dish is taken to the table.

[mosesbotbol]

I had to look around and dig this recipe out. This version uses fresh game and fish from our local waters and woods. Ahh, the smell of toasted saffron, garlic, grilled wild birds and fresh seafood.

Three 14-oz. bags of Valencia rice.

Do you have any idea how large a 5.25 cup's rice Paella is? One cup will feed 3-4 people...

Using mixed game birds and meat is a nice way to go. I like pork spare rib scraps too.

[Steve]

Do you have any idea how large a 5.25 cup's rice Paella is? One cup will feed 3-4 people...

Using mixed game birds and meat is a nice way to go. I like pork spare rib scraps too.

What can I say...when we do it, we do it big! Besides, whenever I fire up the smoker, the fryer, whatever, people just sort of show up from around the neighborhood. Gotta have enough for them to eat!

[shilala]

Have you done this yourself? From what I read, it's not that easy and bulbs are expensive. The bulbs don't flower much and tend to not pollinate well.

Would like to know more.
I mootched my bulbs, they're super easy to grow, and they flower late. They divide themselves. I don't have them anymore, I lost them in the divorce. I'm sure the ex doesn't know what she's got, they're in front of her house, north side, full shade. I'd have to watch that bed to see how they're doing, but there should be hundreds of bulbs by now. I won't be able to watch cause I live in Ohio now, she's in PA.
All that to say "they're really easy".
You can read all kinds of negative stuff about any plant, Mose. There's no substitute for just carrying your ass out and doing it. :tu

[chicken]

Making the recipe from "Chainsaw13" again today for the J-E-T-S game today. Thanks again!!!!!

[Chainsaw13]

Awesome! I made sort of a faux paella last night. Had to use up some chicken thighs I'd thawed out and had some brown rice in the fridge. Add a can of chick peas and quartered artichoke hearts, along with some broth and spices. Baked for 1hr 15mins. Thought it might be quicker but seemed to take as much time, just a lot less prep work. Came out well, and very tasty.