a recipe for paella?

Question

please can anyone give me a recipe for paella or a site with a decent recipe.. please thank you so much

Answer 1

http://www.bbc.co.uk/food/recipes/database/paella_7100.shtml



http://www.euroresidentes.com/euroresiuk/Recipies/recipe_paella.htm



http://www.alicante-spain.com/spain-tips/paella.html



http://www.lingolex.com/spanishfood/paella.html





I hope these help you have fun cooking your paella

Answer 2

Here you are cinders.............

Basic cooking method

Preparation of paella with peas, chicken, shellfish, and calamari

Paella is generally cooked in a paella pan, which is a large, shallow, flat pan. First the meat, and then the vegetables are stir fried in olive oil; subsequently water is added and brought to a boil, and left it boiling for half an hour or so (this however is not the sole method utilised in the preparation.

Many chefs add the water, allow it to come to the boil and at that moment add the rice.

Otherwise the water may evaporate leaving not enough liquid in which to cook the rice).

Later, after checking the obtained broth flavour and adding salt if required, the rice is added. Real paella rice is never stir-fried in oil, as pilaf.

Once the rice is nearly done, the paella is removed from the heat and left to absorb the remaining water.

Traditional paella has a crispy, caramelized, toasted bottom (called socarrat in Valencian) that is considered a delicacy. To achieve a socarrat, one needs only to turn up the heat to high and listen to the bottom of the rice toast.

Once the aroma of toasted rice comes from the pan, the heat is removed once again.

The paella is ready to be served after having cooled for several minutes.

Answer 3

1 red pepper, chopped 1 green pepper, chopped 1 large onion, chopped 3 tablespoons olive oil 16 ounces stewed tomatoes 1 (14 ounce) can chicken broth 1 cup water 2 cups parboiled rice (Uncle Ben's is parboiled) 1 teaspoon turmeric 1 teaspoon paprika 2 garlic cloves, chopped 1 lb shrimp 1 lb scallops 1 lb boneless skinless chicken Directions Chop the chicken into 1 inch chunks. Salt, pepper and garlic powder the meat. Brown in oil that has been heated in a large pot such as a Dutch Oven. Remove chicken and add peppers, onion, garlic, and cook until soft (about 10 minutes). Remove and put with chicken. 6n the same pot, combine, the tomatoes (you may need to cut them depending on the brand) and the liquid with the broth and water. Bring to a boil. Add turmeric and paprika and stir in the rice. Add the chicken and vegetables. Cover tightly and reduce heat to simmer (low or med low). Cook for 30-35 minutes or until all the liquid is absorbed. Add shrimp and scallops be sure to PUSH THEM TO THE BOTTOM UNDER THE RICE. Cook for 5-10 minutes uncovered or until the shrimp are pink. You may add a can of peas which I don't but it is the traditional way.

Answer 4

WELL THIS IS FROM A SPANISH WAITRESS I KNEW A LONG TIME AGO IN SPAIN SHE SAYS USE THESE INGREDIENTS --

1lb fresh or frozen schrimps

1lb prawns fresh or frozen

1/2 a chicken (2lb)

1lb of risotto rice

2 teaspoonsful of saffron

mixed diced vegetables (frozen) except potatoes

a touch of pepper and salt

1lb of tomatoes(sliced)

1 stock cube (fish flavour

1 x10oz of olives(drain the brine liquid)

1onion(diced or sliced)

1 mixed peppers(diced)

3 cloves of garlic (if you wish)

3 chillis (if you wish)

ccok the prawns and schrimps slowly in a pan of very little

olive oil until they are cooked , with the sliced onions, with sliced garlic and chillis cook the chicken in the oven, get a big pan add the mixed vegetables and diced peppers add the risotto rice and add i pint of fish stock cook until the vegetables and peppers are done and the rice is cooked when your chicken is cold break it up and add that with the schrimps and prawns and olives then add your tomatoes then add the saffron until all the mixture is piping hot add crusty bread or eat it has it is.

N.B saffron is expensive to substitute it use chilli powder

Answer 5

100 grams of rice per person.Heat 25gram of butter in wok or frying pan,add 1 teaspoon of olive oil,1 chopped onion i chopped deseeded red pepper,fry for 4-6 minutes,add 2 cloves crushed garlic,stir in 750 grams spanish paella rice,pour over 1and half litres of hot chcken stock(you can buy chicken stock cubes for this).allow to bubble rapidly over high heat,reduce heat and add frozen peas,prawns,mussels,chopped crab sticks and my favourite scallops.Simmer for another 30 minutes.Voila!

Answer 6

I prefer mostly seafood.



http://www.williams-sonoma.com/srch/recipe.cfm?recipe=paella+pan&searchtype=recipe

Answer 7

* 3/4 cup [190 mL] white wine

* 12 mussel shells, cleaned

* 1/4 cup [60 mL] oil

* 6 chicken legs

* 1 pork fillet, cut into 1-inch [2.5-cm] thick slices

* 1 pepperoni, sliced

* 2 onions, minced

* 3 garlic cloves, crushed

* 2 cups [500 mL] white rice

* 3 cups [750 mL] chicken broth

* 1 phial saffron filaments, infused into 1/4 cup [60 mL] hot chicken broth

* 2 green peppers, diced

* 1 [28-ounce / 796-mL] can Italian tomatoes

* 1 bouquet garni [thyme, parsley and bay leaf]

* 1 cooked lobster, cut into bite-size pieces

* 12 cooked shrimps, shelled

* Salt and pepper







* Preheat oven to 325°F [160°C].

* Bring white wine to a boil.

* Add cleaned mussel shells.

* Cover and cook until mussel shells open-up.

* Remove mussel shells from broth; reserve.

* In a frypan, heat 2 tablespoons [30 mL] of the oil.

* Fry chicken legs and pork slices until golden brown; reserve.

* Heat 1 tablespoon [15 mL] of the remaining oil.

* Fry pepperoni slices; reserve.

* Heat remaining oil.

* Melt onion in hot oil, but do not color.

* Add garlic and rice.

* Well coat with oil; pour in chicken broth.

* Transfer into an oven-proof dish.

* Mix in infused saffron, green pepper dices and tomatoes.

* Add reserved chicken legs, pork slices and bouquet garni.

* Bake in preheated oven for 35 minutes.

* Mix in lobster pieces, shelled shrimps, reserved mussels and pepperoni.

* Bake for 10 minutes more.

Answer 8

Do not ever ever eat this the food is not dead it moves on the plate. I had it once in Spain and stuff was moving around on my plate.

Call me a prude but I like the food to be dead when I eat it

Answer 9

Mixed paella



vegetable oil, for frying

8 boneless chicken thighs, skin on

100g/3½oz pork belly, cut into 1cm/½in cubes

100g/3½oz baby squid, cut into rings

75g/3oz chorizo, chopped

1 onion, chopped

1 garlic clove

400g/14oz short grain rice or paella rice (such as Calasparra)

1 tbsp dried rosemary

pinch saffron, soaked in 3-4 tbsp milk

1 litre/1 pint 15fl oz chicken stock

salt and freshly ground black pepper

8 plum tomatoes, chopped

8 king prawns, shell removed and de-veined

125g/4oz assorted fresh fish (such as salmon, haddock or cod), skinless, boneless, cut into chunks

lemon wedges, to serve



Method

1. Heat the oil in a paella pan or a wide, deep, heavy-bottomed frying pan.

2. Add the chicken thighs and cook until browned on all sides. Add the pork cubes, squid and chorizo and fry until golden-brown all over, then remove from the pan and set aside.

3. In the same pan, fry the onion and garlic for 3-4 minutes, until softened.

4. Add the rice, rosemary, saffron and its milk, and about half of the stock. Bring to the boil, then reduce the heat to simmer for 18-20 minutes, adding more stock if the rice dries out.

5. Return the chicken and pork to the pan, stir well and allow continue simmering for ten minutes, adding a little more stock if necessary, until the chicken is completely cooked through.

6. Add the cooked squid and chorizo and stir well.

7. Add the prawns, assorted fish and the tomatoes and cook for about 8-10 minutes, or until the fish and prawns are just cooked through.

8. To serve, spoon the paella into warmed bowls with a lemon wedge alongside.



or Prawn paella

50ml/2fl oz olive oil

150g/5oz chorizo, cut into small chunks

1 onion, finely chopped

1 red pepper, roughly chopped

2 garlic cloves, finely chopped

½ tsp dried chilli flakes

½ tsp smoked hot paprika

½ tsp smoked sweet paprika

2 sprigs fresh thyme, leaves only

500g/1lb 2oz paella rice, such as Calasparra

175ml/6fl oz dry white wine

1.5 litres/2½ pints hot fish stock

1 tsp saffron threads

4 large tomatoes, seeds removed, chopped

12 raw king prawns, shells on

300g/11oz raw tiger prawns, peeled and cleaned

150g/5oz baby squid, cleaned, trimmed and cut in half

400g/14oz mussels, cleaned and debearded (discard any that don't close when gently tapped)

300g/11oz clams (discard any that don't close when gently tapped)

110g/4oz frozen peas, defrosted

1 lemon, juice only

salt and freshly ground black pepper

handful flatleaf parsley, roughly chopped

4 tbsp extra virgin olive oil



Method

1. Heat the olive oil in a large paella pan or frying pan until hot and add the chorizo. Cook for 2-3 minutes, or until the chorizo starts to release its oils.

2. Add the onion and pepper and cook for 1-2 minutes until just beginning to soften. Add the garlic, chilli flakes, hot and sweet paprika and thyme and fry for one minute.

3. Add the paella rice and fry for two minutes until coated in oil.

4. Add the white wine and simmer until reduced by half.

5. Add the fish stock, saffron and tomatoes and bring to a simmer, then reduce the heat and cook for 10-15 minutes, or until the rice is tender and the liquid nearly absorbed.

6. Add all the seafood and cook for 3-4 minutes until cooked through.

7. Add the peas and lemon juice and season, to taste, with salt and freshly ground black pepper.

8. To serve, stir in the flatleaf parsley and drizzle with the extra virgin olive oil.



or Quick paella

600ml/1 pint 1½fl oz calasparra (Spanish short-grain rice)

1.3l/2 pints 6fl oz chicken stock

½ tsp saffron stamens

3 bay leaves

150ml/5fl oz good olive oil

1 large Spanish onion, finely diced

3 tsp finely chopped garlic

1 tsp soft thyme leaves

½ tsp dried chilli flakes

1 red pepper, diced

225g/8oz swordfish

225g/8oz salmon

115g/4¼oz fresh or frozen peas

3 tsp paprika

18 small clams, cleaned

18 mussels, cleaned

1 tbsp lemon juice

125ml/4½fl oz dry white wine

5 tbsp flatleaf parsley, chopped

4 large tomatoes, de-seeded and diced

55g/2oz unsalted butter

1 lemon, zest only

salt and freshly ground black pepper

12 jumbo raw prawns, in shell

450g/16oz squid, cleaned and chopped into bite-sized pieces



Method

1. In a large paella dish or heavy-based saucepan, cook the rice in the stock with the saffron and bay leaves until tender, but al dente, and set aside. Keep warm.

2. Place half the olive oil, the onion, one teaspoon of the garlic, the thyme, chilli flakes, and red pepper into a frying pan and cook until the onion has started to soften. This will take a couple of minutes.

3. Add the swordfish and the salmon, peas and paprika and continue frying until golden brown, about 6-7 minutes. Keep the mixture moving so that everything browns equally and doesn't burn.

4. Meanwhile, to cook the cleaned molluscs (you should scrub them and remove any beards prior to cooking), place half of the remaining olive oil into another saucepan and, once hot, add another teaspoon of garlic.

5. Add the clams and the mussels, coating them well with the garlic and oil, then add the lemon juice, white wine, and parsley. Cover and toss until the shells open - this should take a couple of minutes. Remove and discard any that don't open.

6. Fold together the rice, fish and molluscs with the tomatoes, butter and lemon zest, season, cover, and set aside.

7. Finish off the paella by frying the prawns for 2-3 minutes in a frying pan with the remaining olive oil and garlic, turning once. For the last minute of cooking, add the squid and fry over fierce heat. Scatter the prawns and squid over the paella and serve immediately.

Answer 10

this might help you.



http://www.taunton.com/finecooking/articles/how-to/paella.aspx

Answer 11

This is called:

The Ultimate Paella

Spice Mix for chicken, recipe follows

1 (3-pound) frying chicken, cut into 10 pieces

1/4 cup extra-virgin olive oil

2 Spanish chorizo sausages, thickly sliced

Kosher salt and freshly ground pepper

1 Spanish onion, diced

4 garlic cloves, crushed

Bunch flat-leaf parsley leaves, chopped, reserve some for garnish

1 (15-ounce) can whole tomatoes, drained and hand-crushed

4 cups short grain Spanish rice

6 cups water, warm

Generous pinch saffron threads

1 dozen littleneck clams, scrubbed

1 pound jumbo shrimp, peeled and de-veined

2 lobster tails

1/2 cup sweet peas, frozen and thawed

Lemon wedges, for serving

Special equipment:

Large paella pan or wide shallow skillet





Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.

Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.



In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.



Cook's note: The ideal paella has a toasted rice bottom called socarrat.



Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.





Spice Mix for chicken:

1 tablespoon sweet paprika

2 teaspoons dried oregano

Kosher salt and freshly ground pepper



Combine ingredients in a small bowl. Rub the spice mixture all over the chicken; marinate for 1 hour, covered



This is called:

Paella Valenciana

2 cups olive oil

1 red bell pepper, cut in strips

3/4 chicken, cut into pieces

1/2 rabbit, cut into pieces

1/2 teaspoon sweet paprika

1 1/2 pounds green beans, cut into 1-inch pieces

1 1/2 pounds broad beans, shelled

1/2 tomato, chopped

4 1/2 cups water, or fill up the paella pan to the height of the handles 2 times

2 cups snails, cleaned, fresh or frozen

1 1/4 pounds plus 1-ounce rice (3.5 ounces per person) (recommended: Bomba – short grain rice)

Salt and freshly ground pepper

1 pinch saffron, for coloring

Sprigs rosemary, as garnish

Special equipment: large shallow pan





Heat 1/4 to 1/2 cup of the oil in a pan. Add the strips of pepper and fry until they start to soften. Remove and reserve for garnish. Fry the chicken and rabbit at medium heat until golden brown, adding more oil, as necessary. Add the paprika half way through to add color to meat. Push the meat out to the edges of the pan and add the beans and tomatoes in the center, mixing them well. Add 1/2 the water making sure to cover the pan until it is 1/2 full. Simmer for approximately 30 minutes until most of the water has evaporated. Add the snails and cook for 5 or 10 minutes.

Add the rice, distributing it evenly over the pan and fry for a few minutes, moving it around in the pan. Add the rest of the water and cook for about 20 minutes. Season with salt and freshly ground pepper. Add a pinch of saffron for colour. Once this is done the paella should not be stirred anymore.

For the last 1 to 2 minutes increase the heat to medium-high, until the bottom layer of rice starts to caramelize, creating what Valencians call the "socarrat". If the rice starts to burn remove the pan from the heat immediately.



Garnish the paella with the strips of red pepper and the sprigs of rosemary. Cover the pan and let it rest for 5 minutes before serving.

Cook's Note: 1 cup rice to 3 cups water



This is called:

Shellfish and Chicken Paella with Saffron Rice Chorizo and Green Peas

Saffron Rice:

2 tablespoons olive oil

2 tablespoons unsalted butter

1 large Spanish onion, diced

4 cups long grain rice

Large pinch saffron

8 cups hot chicken stock

Salt and freshly ground pepper



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:

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



Place the garlic, salt, egg 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:

4 plum tomatoes, sliced in half lengthwise

1 tablespoon honey

1/2 cup olive oil, divided

2 whole chickens (2 1/2 pounds each)

Salt and freshly ground pepper

4 lobsters (1 1/2 pounds each)

1/2 pound chorizo, cut into 1/2-inch thick slices

8 medium shrimp, peeled and deveined

4 baby squid, cleaned and

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



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.



For more, check out this website:

http://web.foodnetwork.com/food/web/searchResults?searchString=+recipe+for+paella&site=food&searchType=Recipe