Best 2 A Modern Version Of An Ancient Paella Saffron Rice With Chicken Shrimp Stringbeans And Snails Recipes

Journey through the flavors of history with our modern rendition of the ancient Paella dish. This delectable symphony of flavors combines the vibrant essence of saffron-infused rice with tender chicken, succulent shrimp, crisp string beans, and a unique touch of snails, all harmoniously blended in a traditional Paella pan.

Embark on a culinary adventure with our comprehensive guide, featuring step-by-step instructions and a treasure trove of additional recipes to tantalize your taste buds. Discover the secrets of preparing the perfect Paella stock, a flavorful foundation for this iconic dish. Experiment with our diverse selection of Paella recipes, ranging from classic to contemporary variations, each offering a unique culinary experience.

Unveil the secrets of Paella Valenciana, the traditional and most celebrated version of this beloved dish, hailing from the vibrant region of Valencia, Spain. tantalize your palate with our Seafood Paella, a vibrant tapestry of海の幸, and immerse yourself in the rich flavors of our Vegetarian Paella, a symphony of vegetables and plant-based proteins.

Indulge in the culinary artistry of our Black Paella, where squid ink infuses the rice with a striking dark hue and an explosion of oceanic flavors. Savor the taste of our delectable Paella Mixta, a harmonious blend of seafood and meat, or explore the simplicity yet profound flavors of our Chicken and Chorizo Paella, a testament to the power of a few well-chosen ingredients.

Immerse yourself in the culinary traditions of Spain and elevate your home cooking with our curated collection of Paella recipes. Each dish is a testament to the enduring legacy of this iconic dish, a symbol of unity, celebration, and the joy of sharing a delicious meal with loved ones.

Check out the recipes below so you can choose the best recipe for yourself!

SHELLFISH AND CHICKEN PAELLA WITH SAFFRON RICE CHORIZO AND GREEN PEAS

Shellfish and Chicken Paella with Saffron Rice Chorizo and Green Peas image

Provided by Bobby Flay

Categories main-dish

Yield 12

Number Of Ingredients 30

Ingredients

2 tablespoons olive oil
2 tablespoons unsalted butter
1 large Spanish onion, diced
4 cups long grain rice
Large pinch of saffron
8 cups hot chicken stock
Salt and freshly ground pepper
4 cloves garlic, peeled
1/2 teaspoon kosher salt
2 egg yolks
1/4 cup fresh lemon juice
1 tablespoon chopped lemon zest
3/4 cup olive oil
Freshly ground white pepper
4 plum tomatoes, sliced in half lengthwise
1 tablespoon honey
1/2 cup olive oil, divided
2 whole chickens ( 2 1/2 pounds each)
4 lobsters (1 1/2 pounds each)
1/2 pound chorizo, cut into 1/2-inch thick slices
Salt and freshly ground pepper
4 baby squid, cleaned
8 medium shrimp, peeled and deveined
Saffron Rice (above recipe)
2 cups chicken stock or clam stock
1 cup fresh peas
24 mussels, debearded and scrubbed
24 littleneck clams, scrubbed
4 tablespoons lemon aioli
Chopped flat leaf parsley

Steps:

Saffron Rice: Heat the olive oil and butter in a large saucepan over medium-high heat. Add the onions and cook until soft. Add the rice and stir to coat. Add the saffron to the simmering stock and let cook for 1 minute. Add the hot stock to the rice and let come to a boil. Reduce the heat to low, cover the pan and let cook for 15 to 18 minutes, remove cover and fluff with a fork.
Lemon Aioli: Place the garlic, salt, yolks, lemon juice and zest in a food processor or blender and process until smooth. Slowly add the oil, drop by drop at first, until thickened. Season with salt and white pepper to taste. Refrigerate until ready to use.
Paella: Make the paella: Preheat the oven to 375 degrees F. Place the tomatoes in a small baking dish and drizzle with the honey and 2 tablespoons of the olive oil. Season with salt and pepper and roast until soft. Set aside. Preheat the oven to 450 degrees F. Heat 3 tablespoons of the olive oil in a large ovenproof pan until almost smoking. Season the chickens with salt and pepper to taste, place in the pan and brown all sides. Degrease the pan and place in the oven and roast the chickens until cooked through, 25 to 30 minutes. Let rest 15 minutes, then cut into quarters Bring a large pot of salted water to a boil. Add the lobsters and cover the pot. Bring the water back to the boil, reduce the heat, and continue cooking for 12 to 15 minutes or until cooked through. Cook the chorizo in a medium saute pan over medium-high heat until browned. Remove the chorizo to a plate lined with paper towels. Heat 2 tablespoons of the olive oil in a large saute pan or paella pan until almost smoking. Season the shrimp with salt and pepper and saute for 1 minute. Season the squid with salt and pepper to taste and add to the pan. Continue cooking an additional 2 to 3 minutes until just cooked though. Add the rice, stock, peas, tomatoes, chicken, lobsters and chorizo and stir to combine. Add the mussels and clams, cover the pot and continue cooking until the clams and mussels open. . Fold in the parsley and lemon aioli and mix until combined, season with salt and pepper to taste. Serve immediately.

SAFFRON SHRIMP PAELLA

Saffron Shrimp Paella image

Provided by Harley Pasternak, M.Sc.

Categories Rice Shellfish Dinner Seafood Shrimp Simmer Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 2

Number Of Ingredients 11

Ingredients

1/2 teaspoon olive oil
1 small onion, chopped
1/2 red bell pepper, chopped
3 cloves garlic, chopped
1/4 teaspoon saffron threads, crumbled
1/4 teaspoon hot Spanish paprika or hot Hungarian paprika
Salt and black pepper
1 can (14 1/2 ounces) reduced-sodium chicken broth, plus more if needed
3/4 cup arborio rice
6 ounces peeled, deveined large shrimp (uncooked or thawed cooked frozen)
1/2 cup frozen small peas, thawed

Steps:

In a medium heavy skillet with 2-inch sides, warm the oil over medium heat. Add the onion and bell pepper. Cook for 6 minutes until softened, stirring often. Stir in the garlic, saffron, paprika, and salt and pepper to taste. Add broth and rice.
Bring to a boil; reduce the heat to low; cover and simmer for 12 minutes until the rice is almost tender. Nestle the shrimp and peas in the rice, and add 1/4 cup (or more) of the broth to moisten. Cover and cook until the shrimp are just opaque in the center, about 5 minutes. Season to taste with salt and pepper. Serve.

Tips:

Using high-quality ingredients is key to a flavorful paella. Look for bomba or Valencia rice, which are short-grain varieties that absorb the flavors of the other ingredients well.
Don't be afraid to add a bit of saffron to your paella. This spice is what gives the dish its characteristic yellow color and unique flavor.
Be patient when cooking paella. It takes time for the rice to cook evenly and absorb all of the flavors. Don't rush the process, or you'll end up with undercooked rice.
If you're using frozen seafood, be sure to thaw it completely before adding it to the paella. This will help prevent the rice from becoming watery.
Serve paella immediately after it's cooked. This is when it's at its best, with the rice still slightly firm and the seafood still tender.

Conclusion:

Paella is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover ingredients, and it's also a perfect dish for entertaining guests. With a little planning and effort, you can easily make a paella that will impress your friends and family.