For me one of the reasons to make Paellas is to make an awesome rice dish that includes other tasty items. I usually make Chicken Paella (see my recipe below) but there are quite a few variations and different ways to make it and items to include or discard. I wanted to pickl up “some new tricks to make mine” and I got that wish when I saw Bobby Flay on TV had a Paella throwdown (6/3/2009) against Girard, the Paella man .
I’ve made my versions before . Since I have beef and parts of chicken and the “seed” has already been planted in my head, it is time to make paella. This one will not have mussels, squid or other ingredients so can it be any good. The classic ones include it mos of the time. .
I have eaten Paella in a Kansas City restaurant that is no longer around. It was very good and had that great crunchy tomato rice with saffron. Watching Bobby’s recipe, I thought I would combine his and several others I found. I need to make one with a little crunch great rice. I wanted mine to have more flavor, more crunch and be more “like the big boys”.
I consulted the the recipes below as well as some in my cookbook collection. These were Spanish (by Pepita Aris), The New World Spanish Table ( by Anya con Bremzen) and Spanish (Hilaire Walden).
It came out well. A little crunch, hint of saffron, good flavors with the olives giving it a little extra salty flavor. The rice imparted an extra flavor to the chicken.
Eric’s Paella
by Eric Flescher
4 pcs. Chicken Breast, thighs or legs, grilled or broiled
1 pinch Saffron in the broth
1 Cup vegetable broth or White Wine
1 Medium Onion (peeled & sliced)
i can 6 Tomatoes (chopped small) add the tomato water
1/4 Cup Olive Oil
3-4 Garlic Cloves sliced
2 Cups Rice (Short or Fancy Grain)- Aboria is the best for this)
2 Cups vegetable stock Chicken Stock or Fish Stock
1 Can Peas (drained)
Sprinkle meat pieces with salt. Grill (you can grill or roast yours) chicken
Heat oil on high in paella pan or large skillet. Add garlic and onion. Let get soft for 2 minutes or so.
Add the rice and constantly stir on high to carmelize the rice. Keep stiiring on high for seveal minutes.
Boil two cups of water and add vegetable, beef or chicken bouillon cube. Add a pinch of saffron and stir to make sure it dissolves in the broth.
Add two cups of the saffron broth and let it boil but turn down to low after all broth enters the pan.
Add I can of tomatoes with the tomato liquid and peas.
Add paprika. Add Chicken and put under the rice.
Cook on medium heat for about 20 minutes, stirring all ingredients together.
Add salt to taste. At this point the stock should be very strong and tasty.
Rice should be cooked, but dry, almost crunchy.
Add to 300 F in oven for 15 minutes.
Take out of the oven let it rest/cool for 5 minutes.
Enjoy and eat.
**
Paella chicken and more
Recipe courtesy of Amalia Alban
Show: Calling All Cooks
Episode: Seafood Paella/Kosher Pasta
1 whole chicken, cut into 2-inch pieces
2 1/2 pounds pork chops with bones
Salt
4 tablespoons olive oil
1 1/2 pounds green beans
4 garlic cloves chopped
2 small tomatoes, chopped
2 teaspoons paprika
8 cups water
1 chicken bouillon cube
1 teaspoon saffron
1 1/2 cups lima beans
2 1/2 cups arborio rice
3/4 pounds bay scallops
1 pound shrimp
10 clams in shells
1/4 cup white wine
Chopped parsley
Cut chicken and pork into approximately 2-inch pieces, saving the bones. Sprinkle meat pieces with salt. Heat oil in paella pan or large skillet and saute pork, chicken, and bones until brown on all sides (10 to 15 minutes). It is helpful to count the bones now. Push meat and bones to the sides of pan. In the center, saute green beans, garlic, and tomato for approximately 3 minutes. Add paprika to vegetables in center of pan. Add water, bouillon cube, and saffron. Cook on medium heat for about 20 minutes, stirring all ingredients together. Add salt to taste. At this point the stock should be very strong and tasty. Discard the bones (remember the count). Add lima beans and cook 10 minutes more. Push everything to the sides of the pan, add arborio rice to the middle. Push rice under meats and vegetables so that all the rice is submerged in water. Add scallops. Place shrimp on top and cook at medium to high heat for 20 minutes, adding water if needed. Rice should be cooked, but dry, almost crunchy. Cover with a sheet of newspaper and let rest for 10 minutes. Steam clams in a 1/4 cup of white wine for about 3 to 5 minutes until open. Put clams in shells on top of paella. Sprinkle with chopped parsley and serve in the same pan.
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
**
**
Shellfish and Chicken Paella with Saffron Rice Chorizo and Green Peas
Recipe courtesy Bobby Flay, 2008
Show: Throwdown with Bobby FlayEpisode: Paella
•
Lemon Aioli:
• 4 cloves garlic, peeled
• 1/2 teaspoon kosher salt, plus more for seasoning
• *2 egg yolks
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 3/4 cup olive oil
• Freshly ground white pepper
Paella:
• 4 plum tomatoes, halved lengthwise
• 1 tablespoon honey
• 1/2 cup olive oil, divided
• Salt and freshly ground black pepper
• 10 cups chicken stock, divided
• Large pinch saffron
• 12 littleneck clams, scrubbed
• 1 (2 1/2-pound) whole chicken, cut in 8 pieces or 4 legs and 4 thighs (dark meat)
• 1/2 pound chorizo, cut into 1/2-inch thick slices
• 1/4 large onion, chopped
• 3 garlic cloves, finely chopped
• 2 cups Arborio (paella) rice
• 12 mussels, debearded and scrubbed
• 8 large shrimp, peeled and deveined, with tail on
• 8 baby octopus
• 4 baby squid, cleaned and sliced into rings, tentacles reserved, and/or 8 ounces cuttlefish pieces
• 1 cup fresh or frozen peas
• 2 cooked lobsters (1 1/2 pounds each), tails in the shell, split lengthwise, claw meat in the shell or out, as desired
• Freshly chopped flat-leaf parsley leaves, for garnish
• 1/2 cup Lemon Aioli
For the aioli:
Directions
Place the garlic, 1/2 teaspoon 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.
For the paella:
Preheat the oven to 375 degrees F. Place the tomatoes in a small baking dish and drizzle with the honey, 2 tablespoons of the olive oil, and salt and pepper, and roast until soft. Set aside.
Bring the chicken stock to a simmer in a medium saucepan and add a large pinch of saffron. Put about 1/2 cup of the stock in another saucepan, add the clams, and bring to a simmer. Cover and cook just until the clams open; remove the clams from the liquid and set aside, reserving the liquid.
Heat 3 tablespoons of the olive oil in a very large skillet or paella pan over medium-high heat. Season the chicken pieces with salt and pepper and add to the heated pan. Cook until browned on all sides. Remove the chicken pieces to a plate. Add the chorizo, onion and garlic and saute until chorizo has browned and the onions are translucent.
Add the rice, about 7 1/2 cups of the chicken stock, the reserved clam liquid, and any juices from the chicken and bring to a simmer. Nestle the chicken in the rice and let cook, uncovered, until the rice is quite al dente, about 15 minutes. Adjust the heat as necessary to maintain a gentle simmer-the rice on the bottom of the pan should form a dark brown crispy crust by the end of the cooking time. If the stock is disappearing too quickly, just add a bit more of the remaining 2 cups.
Add the mussels, shrimp, octopus, squid, and/or cuttlefish, and peas. Cook until the shrimp are pink and the mussels open. Add the lobster, clams and roasted tomatoes and heat briefly. At this point, you should still be able to see liquid bubbling gently; it will settle when you turn off the heat. Fold in the parsley and lemon aioli and mix until combined, season with salt and pepper, to taste.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs. Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
**
***
Kosher Paella (15” Paella Pan)
4 pcs. Kosher Half Chicken Breast (cut small)
3-4 Envelopes Puro ground Saffron
1 Cup White Wine
1 Medium Onion (peeled & sliced)
1 Green Pepper (sliced) (Optional)
6 Tomatoes (chopped small)
1/4 Cup Olive Oil
Pimenton (paprika) Sprinkle on Chicken
3-4 Garlic Cloves sliced
2 Cups Rice (Short or Fancy Grain)
4 Cups Chicken Stock or Fish Stock
1 Can Peas (drained)
2 Pimentos (Roasted Red Peppers) (Sliced)
**
Paella chicken and more
Recipe courtesy of Amalia Alban
Show: Calling All Cooks
Episode: Seafood Paella/Kosher Pasta
1 whole chicken, cut into 2-inch pieces
2 1/2 pounds pork chops with bones
Salt
4 tablespoons olive oil
1 1/2 pounds green beans
4 garlic cloves chopped
2 small tomatoes, chopped
2 teaspoons paprika
8 cups water
1 chicken bouillon cube
1 teaspoon saffron
1 1/2 cups lima beans
2 1/2 cups arborio rice
3/4 pounds bay scallops
1 pound shrimp
10 clams in shells
1/4 cup white wine
Chopped parsley
Cut chicken and pork into approximately 2-inch pieces, saving the bones. Sprinkle meat pieces with salt. Heat oil in paella pan or large skillet and saute pork, chicken, and bones until brown on all sides (10 to 15 minutes). It is helpful to count the bones now. Push meat and bones to the sides of pan. In the center, saute green beans, garlic, and tomato for approximately 3 minutes. Add paprika to vegetables in center of pan. Add water, bouillon cube, and saffron. Cook on medium heat for about 20 minutes, stirring all ingredients together. Add salt to taste. At this point the stock should be very strong and tasty. Discard the bones (remember the count). Add lima beans and cook 10 minutes more. Push everything to the sides of the pan, add arborio rice to the middle. Push rice under meats and vegetables so that all the rice is submerged in water. Add scallops. Place shrimp on top and cook at medium to high heat for 20 minutes, adding water if needed. Rice should be cooked, but dry, almost crunchy. Cover with a sheet of newspaper and let rest for 10 minutes. Steam clams in a 1/4 cup of white wine for about 3 to 5 minutes until open. Put clams in shells on top of paella. Sprinkle with chopped parsley and serve in the same pan.
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
**
Isaiah's Vegetarian Paella
By: What's Cooking?
Mar 16, 2007
This kosher, vegan paella recipe owes its inspiration to Studentchef's "Vegetarian Paella" (Thank you, Studentchef!) This is a variation of that recipe that contains more traditional paella flavors and is made in such a way that creates a "socarrat", the crusty layer of browned, caramelized rice at the bottom of the pan which adds a certain je ne sais quois to paella. The wider your pan is, the thinner the layer of rice will be and the more flavorful, chewy socarrat you will be able to create. You can also try replacing some of the broth with a splash of white wine, and using marinated artichoke hearts in addition to the other vegetables.
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Ingredients
* 1 pinch saffron (approximately 1/2 tsp)
* 1 medium eggplant, cut into large chunks
* 3 tablespoons extra virgin olive oil
* 1 yellow onion, chopped
* 5 garlic cloves, crushed
* 1 yellow pepper, finely chopped
* 1 red bell pepper, finely chopped
* 1 teaspoon dried cilantro
* 2 teaspoons sweet spanish paprika
* 1 cup arborio rice
* 3 1/2 cups vegetable broth
* 1 (15 ounce) can diced tomatoes
* 1/2 teaspoon cayenne powder
* 1/2 teaspoon sea salt
* 1 teaspoon dried thyme
* fresh ground black pepper
* 1 cup mushroom, sliced
* 1 cup green beans, cut into thirds
* 1 (15 ounce) can chickpeas, rinsed and drained
* 1/4 cup pitted black olives, sliced
* 1 tablespoon fresh parsley, minced (optional)
Directions
1.
1
Cover saffron with 3 tablespoons of water in a small bowl and set aside. Sprinkle eggplant chunks with salt and allow to sit in a colander for 30 minutes. Rinse and drain the eggplant.
2.
2
Heat the olive oil in a wide, heavy pan. Saute the onion, garlic, cilantro, peppers and eggplant for 5 minutes. Sprinkle with paprika and toss. Then add rice, vegetable stock, tomatoes, saffron (along with the water it's been soaking in), salt, cayenne, thyme and generous amounts of freshly ground black pepper. Bring to a boil, then lower to a simmer. Cook for 15 minutes, uncovered. Stir frequently.
3.
3
Add the mushrooms, green beans and chickpeas. Cook uncovered, stirring often, for another 15 minutes or until the rice has become tender but is still al dente, and the sauce has thickened. Additional broth, water or white wine may be added as needed during cooking to keep the rice moist.
4.
4
Turn the heat up to high for 5 minutes or until a browned, caramelized crust forms on the bottom side of the rice. Test for this crust by inserting a fork into the paella and checking for resistance at the bottom. Watch carefully to make sure the rice does not burn. Remove from heat and allow to sit for 5 minutes before garnishing with fresh parsley and olive slices. Serve hot.
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