Google AdSense
|
PaellaCopyRight ©http://seekate.com From:http://www.seekate.com/Paella.shtml Paella
Paella Serves Eight 8 chicken legs 3 chorizo sausages, cut into 1 inch pieces 4 tablespoons olive oil 3/4 cup chopped onion 1 clove garlic, chopped 1 1/2 cups medium grain rice 1 teaspoon salt 1/2 teaspoon white pepper 1 teaspoon saffron threads 4 cups chicken stock (or 2 cups chicken stock and 2 cups clam juice) 1 pound shelled & cleaned shrimp marinated in: 1 clove garlic, chopped 1 onion, chopped 1 tablespoon parsley, chopped 1/2 cup oil 1/2 cup white wine 1/2 pound fresh mussels and/or clams 2 cans artichoke hearts, drained 1 jar whole pimentos, drained 1/2 cup fresh or frozen peas, cooked and drained 8 lobster claws or crab claws 2 lemons, quartered In a large pan, brown the chicken legs and sausages in the olive oil. Add chopped onions and garlic, brown. Remove meat mixture from pan and reserve. Add rice to pan and cook until slightly golden and transparent. Add salt and pepper. Bring stock to a boil. Dissolve saffron in the boiling stock. Cover rice with the stock and put the meat mixture back in the pan. Cover and cook slowly until the liquid is absorbed (about 30 minutes) on the cooktop. Marinate shrimp for at least one hour. Remove from marinade before adding to paella pan after the liquid has absorbed into the rice. Garnish paella with mussels/clams, artichoke hearts, pimentos, peas, crab and lobster. Cover and let the garnish ingredients steam for 20 minutes over a low fire (so the rice on the bottom does not burn). Serve with lemon sections. Other ways: Serves 6-8 Preparation time 30 mins to 1 hour Cooking time 10 to 30 mins Ingredients 170g/6oz chorizo, cut into thin slices110g/4oz pancetta, cut into small dice 2 cloves garlic finely chopped 1 large Spanish onion, finely diced 1 red pepper, diced 1 tsp soft thyme leaves¼ tsp dried red chilli flakes570ml/1pint calasparra (Spanish short-grain) rice 1 tsp paprika125ml/4fl oz dry white wine1.2 litres/2 pints chicken stock, heated with ¼ tsp saffron strands8 chicken thighs, each chopped in half and browned18 small clams, cleaned 110g/4oz fresh or frozen peas 4 large tomatoes, de-seeded and diced 125ml/4fl oz good olive oil1 head garlic, cloves separated and peeled12 jumbo raw prawns, in shells450g/1lb squid, cleaned and chopped into bite-sized pieces5 tbsp chopped flatleaf parsleysalt and freshly ground black pepper Method 1. Heat half the olive oil in a paella dish or heavy-based saucepan. Add the chorizo and pancetta and fry until crisp. Add the garlic, onion and pepper and heat until softened. Add the thyme, chilli flakes and calasparra rice, and stir until all the grains of rice are nicely coated and glossy. Now add the paprika and dry white wine and when it is bubbling, pour in the hot chicken stock, add the chicken thighs and cook for 5-10 minutes.2. Now place the clams into the dish with the join facing down so that the edges open outwards. Sprinkle in the peas and chopped tomatoes and continue to cook gently for another 10 minutes.3. Meanwhile, heat the remaining oil with the garlic cloves in a separate pan and add the prawns. Fry quickly for a minute or two then add them to the paella. Now do the same with the squid and add them to the paella too.4. Scatter the chopped parsley over the paella and serve immediately. Other ways: A Spanish dish of rice and saffron that usually includes tomatoes, chicken and seafood. It originated in the Valencia region of Spain and gets its name from the broad shallow pan (paella or paellera) in which it' s traditionally cooked and served from.The rice used is similar to risotto rice. Buy calasparra rice if you can, which is a Spanish short-grain rice; otherwise any risotto rice will do.Paella is cooked differently from risotto. Rather than constantly stirring it, paella shouldn' t be stirred at all once the ingredients have been mixed together. For full authenticity, cook paella outside over an open fire.PaellaPaella on the barbecue |