Easy Paella
Ingredients:
Preparation
Start to heat half of the oil and once warm toss the
chopped onion. After 5 minutes, add diced tomatoes, without seeds and
peeled. Let it braise about 5 minutes more, mashing the tomatoes with a
skimmer. Strain it and throw it in the paella pan.
In a pot, begin to cook in cold water the shells of the
shrimps, reserving the tails. In another ladle cook the mussels with little
water (well washed before with water and salt). As soon as the shells open
up, take them away and take off the half that doesn't have the bug,
reserving the other halves and straining for a very fine strainer the broth
where they have cooked, as well as that of the waste of the shrimps.
Add the rest of the oil to the paella pan. Throw the green
pepper, cut to square pieces of half inch. Add the cut squid to ribbons or
in fine hoops and the rice. Keep stirring with a wooden tablespoon, without
letting it go brown. Throw salt, and the broth of the remains of fish, hot
but not boiling. This is completed with the 5 broth bowls. Shake the paella
pan a little taking it by the handles so that it is broth flows all over.
All this should be made to medium fire.
Meanwhile, in a mortar mash a little bit of garlic , the parsley and the
saffron, with a little bit of salt so that it doesn't slip, and it wet it
with a couple of soup spoonfuls of temperate water. Spill this mixture on
the rice and shake again the paella pan. Incorporate now the shrimps tails
and when the broth has reduced to the half decorate the paella with the red
pepper cut to ribbons, the mussels and the peas.
Let it cook about 20 minutes.
Once the rice is cooked and the broth has reduced, retire
the paella pan from the fire, on a wet cloth, leaving it rest for about 5
minutes.
Mixed Paella
Ingredients
-
1/2 pint of
olive oil
-
10 mussels
-
10 clams
-
2 oz boneless pork, diced
-
2 teaspoons minced garlic
-
6 oz onions, chopped fine
-
1 medium tomato, skinned, seeded and
chopped
-
1 small red bell pepper, seeded and
cut into thin strips
-
1 small green bell pepper, seeded and
cut into thin strips
-
1 small yellow bell pepper, seeded and
cut into thin strips
-
32 oz skinless, boneless chicken
breasts, cut into chunks
-
Salt and pepper to taste
-
1 teaspoon paprika
-
1/2 teaspoon dried rosemary
-
1/2 teaspoon dried thyme
-
1/4 teaspoon ground cumin
-
24 oz lobster claws
-
24 oz rice
-
3 cups (48 fl. oz) chicken broth
-
1/4 teaspoon saffron
-
10 uncooked shrimp, peeled and divined
-
4 oz peas
-
4 tablespoon capers
-
Lemon wedges, to garnish
Preparation
Scrub and debeard the mussels and clams, discarding any that don't close
when tapped sharply. Set aside.
Heat 1/4 cup (2fl. oz) of the olive oil in a skillet. Add the pork, and
brown all sides. Mix in the garlic, onions, tomato, and bell peppers,
stirring constantly until cooked. Set aside.
In another skillet, heat a further 1/4 cup (2 fl. oz) olive oil and cook
the chicken until browned on all sides. Season with salt, pepper, paprika,
rosemary, thyme, and cumin. Transfer the chicken to a plate and set aside.
In the same skillet, cook the lobster claws overt high heat for several
minutes until its shell turns pink. Set the skillet aside.
Preheat the oven to 200 ºF. Heat 4 tablespoons olive oil in a skillet,
and sauté the rice until it's translucent. Pour in the chicken broth, and
combine well. Add the pork mixture, stirring constantly. Sprinkle in the
saffron and continue to stir until well mixed.
Transfer the rice into a paella pan. Mix in the lobster claws, chicken,
mussels, clams, shrimp, peas, and capers, combining well. Bake the paella,
uncovered, and on the lowest oven shelf, for around 25 minutes, or until all
the liquid has been absorbed.
Discard any mussels and clams that have failed to open.
Chicken Paella
Ingredients
Preparation
Start by heating half of the oil and once warm add the cut chicken and
let it cook for 15 min. Once it's brown, reserve it in a dishAdd the chopped
onion. After 5 minutes, add diced tomatoes, without seeds and peeled.
Let it braise about 5 minutes more, mashing the tomatoes with a skimmer.
Strain it and throw it in the paella pan.
Add the rest of the oil to the paella pan. Throw the green pepper, cut to
square pieces of half inch. Add the fried chicken. Keep stirring with a
wooden tablespoon, without letting it go brown. Throw salt, and the meat
broth, hot but not boiling. This is completed with the 5 broth bowls.
Shake the paella pan a little taking it by the handles so that it is
broth flows all over. All this should be made to medium fire.
Meanwhile, in a mortar mash a little bit of garlic , the parsley and the
saffron, with a little bit of salt so that it doesn't slip, and it wet it
with a couple of soup spoonfuls of temperate water. Spill this mixture on
the rice and shake again the paella pan.
When the broth has reduced to the half decorate the paella with the red
pepper cut to ribbons, and the peas.
Let it cook about 20 minutes.
Once the rice is cooked and the broth has reduced, retire the paella pan
from the fire, on a wet cloth, leaving it rest for about 5 minutes.
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