Best 2 Paella Of The Land Recipes
Embark on a culinary journey to the heart of Spain with our diverse collection of paella recipes. Paella, a cherished dish originating from Valencia, Spain, is a vibrant and flavorful rice dish that has captured the world's palate. This versatile dish offers a harmonious blend of textures and flavors, featuring succulent meats, tender vegetables, aromatic spices, and the distinctive taste of saffron. From the classic Paella Valenciana, brimming with chicken, rabbit, and an array of vegetables, to the seafood-laden Paella de Mariscos, bursting with shrimp, mussels, and calamari, our recipes cater to every taste preference. Vegetarian enthusiasts will delight in the Paella de Verduras, a vibrant symphony of colorful vegetables, while meat lovers will relish the hearty Paella de Pollo y Chorizo, where chicken and chorizo unite in a savory embrace. Each recipe is carefully crafted to ensure that the flavors mingle perfectly, creating a delectable symphony of textures and tastes.
Let's cook with our recipes!
PAELLA
Paella is a Spanish dish traditionally made with rice, saffron, a variety of meat and shellfish, garlic, onions, peas, tomatoes and other vegetables. It's named for the wide, shallow pan it's cooked in, but I cook mine on the stovetop with delicious results.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- In a saucepan, combine the broth, rice, onion, half of the garlic, salt, turmeric, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender. , Meanwhile, in a large skillet, saute the green pepper, onions, parsley, thyme, hot pepper sauce and remaining garlic in oil for 2 minutes. Add mushrooms. Cook until green pepper is crisp-tender. Add tomato and peas; heat through. , Discard bay leaf; add rice mixture to vegetable mixture and keep warm. In a nonstick skillet, cook and stir shrimp in lemon juice for 2 minutes. Add chicken; cook until chicken is no longer pink and shrimp has turned pink, about 3-5 minutes. Add to rice mixture; toss.
Nutrition Facts : Calories 258 calories, Fat 4g fat (1g saturated fat), Cholesterol 49mg cholesterol, Sodium 591mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein.
QUICK AND EASY PAELLA
Consider this a gateway paella and the first step to a serious, lifelong addiction. When I first do a version of a classic dish like paella, I try to use a minimum number of ingredients and steps to focus on technique. After learning the method, you'll ideally use a wider variety of ingredients, like clams, mussels, squid, and chicken, which will make your rice that much more interesting. Garnish with extra virgin olive oil, freshly chopped flat-leaf parsley, and lemon wedges.
Provided by Chef John
Categories World Cuisine Recipes European Spanish
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Cook and stir reserved shrimp shells and 2 teaspoons olive oil in a saucepan over medium heat until shells are pink and fragrant, 1 to 2 minutes. Stir saffron into shells; add chicken broth, bring to a simmer, and cook until broth is a rusty brown and fragrant, about 20 minutes.
- Strain saffron broth through a fine-mesh sieve; measure out 2 cups of broth, pour into a small saucepan, and place over low heat to keep broth hot.
- Preheat oven to 425 degrees F (220 degrees C).
- Heat 1 tablespoon olive oil in a large, oven-proof skillet over medium heat. Cook chorizo slices in hot oil until browned, about 2 minutes per side. Add onion to sausage; cook and stir until soft and slightly translucent, about 3 minutes. Reduce heat to medium-low.
- Stir garlic into chorizo mixture; cook and stir until fragrant, about 1 minute. Add rice to skillet and stir to coat rice completely in oil; stir in peas.
- Pat rice mixture evenly into the bottom of the skillet. Arrange shrimp in a single layer over the top of the rice. Lay pepper strips around and in between shrimp; season with salt, paprika, and cayenne pepper.
- Increase heat to high. When rice begins to sizzle in the skillet, pour reserved 2 cups hot saffron broth over the shrimp; gently shake the skillet to distribute liquid.
- Bake rice mixture in the preheated oven until rice is almost tender and still a bit wet, about 20 minutes.
- Place skillet over medium-high and cook until rice is tender, liquid is absorbed, and rice caramelizes and crusts slightly on the bottom of the skillet, 3 to 5 minutes.
Nutrition Facts : Calories 476.4 calories, Carbohydrate 46.9 g, Cholesterol 150.2 mg, Fat 19.3 g, Fiber 2 g, Protein 26.4 g, SaturatedFat 6.2 g, Sodium 975.1 mg, Sugar 2.7 g
Tips:
- To make the perfect paella, use bomba or Valencia rice, as they can absorb a lot of liquid without becoming mushy.
- Use a wide, shallow pan to cook the paella, so that the rice can spread out in a thin layer and cook evenly.
- Start by sautéing the vegetables and meat in a little olive oil, until they are browned. This will add flavor to the paella.
- Add the rice and stir well so that it is evenly coated with the oil.
- Add the stock or water and bring to a boil, then reduce the heat to low and simmer for about 15 minutes, or until the rice is cooked through.
- Add the seafood and cook for a few minutes, until it is cooked through.
- Garnish the paella with lemon wedges, parsley, and saffron threads before serving.
Conclusion:
Paella is a delicious and versatile dish that can be made with a variety of ingredients. It is a perfect meal for a party or a special occasion. With a little planning and preparation, you can easily make paella at home.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
