Best 2 Colombian Paella Recipes

**Discover the vibrant flavors of Colombian paella, a unique fusion of Spanish and Colombian culinary traditions. This delectable dish combines the best of both worlds, featuring succulent seafood, tender chicken, and an array of colorful vegetables, all infused with a symphony of spices and aromatic herbs. Embark on a culinary journey to Colombia with our collection of authentic paella recipes, each offering a distinct twist on this beloved dish. From the classic seafood paella to vegetarian and chicken variations, our recipes cater to every palate and dietary preference. Get ready to tantalize your taste buds with the vibrant flavors of Colombian paella, a true celebration of culinary heritage.**

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

PAELLA MASTER RECIPE

Paella Master Recipe image

The technique to paella is pretty straightforward: Unlike with risotto, paella is hardly stirred or not at all. And equally unlike with risotto (but very much as with Persian tahdig), you want the bottom to brown if at all possible. This can be a matter of chance. But the likelihood increases if you keep the heat relatively high, turning it down only when you smell a little scorching. (That won't ruin the dish as long as you catch it in time.) That browned bottom is called socarrat, and should you achieve it, no one will say you've made arroz con cosas.

Provided by Mark Bittman

Categories dinner, main course

Time 50m

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
1/2 pound meat, like chicken thighs, chorizo, pork, etc. (optional)
Salt and pepper to taste
1 onion, chopped
1 bell pepper, minced
2 cups rice
1 pinch saffron
3 1/2 cups liquid (chicken, lobster or vegetable stock; water; wine, etc., or a combination)
1/2 pound seafood, like shrimp, mussels, squid, etc. (optional)
1/2 pound vegetables, like olives, tomatoes, snow peas, mushrooms

Steps:

Put 3 tablespoons olive oil in a 12-inch skillet over medium-high heat. When hot, add about 1/2 pound of meat (or a combination of meats), sprinkle with salt and pepper and cook until nicely browned. Add one chopped onion and some minced bell pepper at the same time if you like and cook until soft. (If you want a meatless paella, skip right to the onion.)
Add 2 cups rice and (if you have it) a pinch of saffron and cook, stirring, until shiny. Add 3 1/2 cups of your liquid of choice, heated, and stir until just combined, then stir in seafood (or lay it on top of the rice). Again, skip the seafood if you want vegetarian paella.
Cook over medium-high heat, undisturbed. If the pan is too big for your burner, move it around a little; but after that initial stirring, leave it alone. When the mixture starts to dry, begin tasting the rice; if the liquid amount seems O.K., keep going. If the rice seems quite tough, add another 1/2 cup or so of liquid. And if you can smell the bottom starting to burn, lower the heat a bit. About halfway through the cooking (about 10 minutes), add any vegetables, adjust seasonings and stir gently, just once.
The rice is done when tender and still a bit moist; if the mixture has stuck to the bottom of the pan, congratulations: you have socarrat, a characteristic of good paella. This should be served in the pan, in the middle of the table, and dinner guests - up to six - should fight over it.

Nutrition Facts : @context http, Calories 325, UnsaturatedFat 4 grams, Carbohydrate 45 grams, Fat 6 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 1 gram, Sodium 504 milligrams, Sugar 3 grams

COLOMBIAN PAELLA

Colombian Paella image

Well it was given to me from a colombian who says it was in her family for a long time and made me promise not to pass it around, but she doesn't know about the internet, muhahaha. Besides, troy made me do it.

Provided by Bill Gary

Categories Medium Grain Rice

Time 3h40m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 1/2 cups medium grain rice
4 cloves garlic, minced (I love garlic a lot, increase or reduce according to taste)
1 teaspoon powdered saffron
1 lb chicken breast, cubed
3 tomatoes, peeled,seeded,and chopped
1 onion, finely chopped (I use spanish onion)
8 ounces chorizo sausage, finely diced (spanish is not spicy, mexican is)
1 cup cooked cannellini beans
1 cup cooked chickpeas
1 cup cooked chopped green beans
1 -2 lb clams or 1 -2 lb mussels (I use 15 clams)
1 lb shrimp, peeled and de-veined (leave the tail on, and the smaller the shrimp the more you'll have)
6 cups chicken stock
1 cup dry white wine (I use chardonnay)
5 tablespoons olive oil

Steps:

If you're lazy like I am and you use canned beans, just rinse them and set them aside to drain.
In a separate pan, bring the chicken stock to just barely simmering. Add the saffron and keep it heated (or use a microwave for about 6 minutes on high before you have to add it, below)
Using 1/4 cup olive oil, cook the chicken over medium heat until browned on all sides. (Use a large shallow pan. I use a 13" diameter cast iron skillet)
Remove the chicken to a bowl full of paper towels to drain and drain the oil in the pan (if you want, reserve 1 Tbsp from that instead of using the additional Tbsp, I haven't noticed a real difference).
In 1 Tbsp oil, cook the onions, garlic, and tomato over the lowest heat possible for about 30 minutes, stirring almost constantly (do not let any of these brown).
Return the chicken to the pan and stir until well mixed.
Add about 4 cups chicken stock and 1/2 cup of the wine.
Simmer for about 5 minutes.
Add everything but the rice.
Stir to blend and try to keep the clams on the bottom.
NOW add all the rice and stir to distribute it evenly, still trying to keep the clams all the way submerged.
Cook over high-ish heat (enough for a vigorous simmer but not exactly a boil) for about 1/2 hr, or until the rice is done.
If the rice isn't done and all the liquid is absorbed, add 1/2 cup stock with a splash of wine at a time but don't turn it into a soup.
There is a temptation to dig a spoon under the dish and check the rice.
Don't do it.
Resist it, have a beer instead.
Just make sure there's a little liquid left when the rice is done (you can do that by tilting the pan), and you should end up with a golden brown crust on the bottom which is actually what you SHOULD have (if you don't, don't worry I won't tell).
Let the pan sit for about 10-15 minutes to finish absorbing the liquid and getting all the cooking out of its system.
Throw away any clams that didn't open, arrange the rest on top.
Smile, you've just made paella!

Tips for a Perfect Colombian Paella:

Use high-quality ingredients. Fresh seafood, flavorful meats, and aromatic vegetables will make all the difference in the final dish.
Don't be afraid to experiment. There are many different variations of Colombian paella, so feel free to add your own personal touch. You can add different types of seafood, vegetables, and even fruits.
Cook the paella over a high heat. This will help to create a crispy bottom and prevent the rice from becoming mushy.
Let the paella rest for a few minutes before serving. This will allow the flavors to meld and the rice to absorb all of the delicious broth.
Serve the paella with a variety of side dishes. Some popular options include grilled vegetables, fried plantains, and spicy salsa.

Conclusion:

Colombian paella is a delicious and versatile dish that is perfect for any occasion. With its vibrant flavors and colorful ingredients, it is sure to be a hit with your friends and family. So next time you're looking for a new and exciting dish to try, give Colombian paella a try. You won't be disappointed!