Authentic Spanish Paella Recipes
This is one of my all time favorite dishes. I've been experimenting for a year now and I think I've finally got it perfect. This recipe is for an 18" pallera cooked on an open flame (a weber grill works perfectly). For a smaller pan and stovetop cooking half the recipe. Note: Some purists say an 'authentic' paella doesn't mix meat and seafood. I see it as a matter of taste, and most of the paella I've had from various regions throughout Spain has been mixed. I leave the arguments to the old men in Valencia.
Recipe From food.com
Provided by parisucks
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 16
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THE ULTIMATE PAELLA RECIPE | TYLER FLORENCE | FOOD NETWORK
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Jul 22, 2015 2 teaspoons oregano 1 (3 pound) frying chicken, cut into 10 pieces Paella: 1/4 cup extra-virgin olive oil 2 Spanish chorizo sausages, …
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Jul 22, 2015 2 teaspoons oregano 1 (3 pound) frying chicken, cut into 10 pieces Paella: 1/4 cup extra-virgin olive oil 2 Spanish chorizo sausages, …
Reviews 175
Difficulty Intermediate
Category Main-Dish
Steps 4
- Combine the paprika and oregano in a small bowl. 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.
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From billyparisi.com
Mar 24, 2021 Paella Paella in its simplest form is chicken or rabbit that is cooked with sofrito, Bomba rice, and broth. This version of paella is …
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Mar 24, 2021 Paella Paella in its simplest form is chicken or rabbit that is cooked with sofrito, Bomba rice, and broth. This version of paella is …
Ratings 2
Calories 281 per serving
Category Entree, Main
- Add the oil to a large 13-inch paella pan over medium to medium-high heat and add the seasoned chicken and cook for 6-8 minutes per side or until browned and most of the way cooked.
- Add the onions to the pan and caramelize over low to medium heat for 10 minutes or until well browned.
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From spainonafork.com
Feb 24, 2018 Authentic Spanish Seafood Paella Amount Per Serving Calories 365 Calories from Fat 324 % Daily Value* Fat 36g 55% …
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Apr 6, 2021 Now let’s get to your classic Spanish seafood paella recipe. Key Ingredients Key Ingredients: Shrimp, mussels, squid, rice, stock, onion, garlic, olive oil, saffron, paprika, tomato, lemon, and white wine. Watch …
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