Thread: Has Anyone Made a Paella??
#1 Has Anyone Made a Paella??08-12-2011, 06:13 PM
I have the following ingredients in the fridge and feezer and wanted to try to make my own recipe:
Green & Red Peppers
Goya Sazon con Azafran (basically spanish spices with saffron)
and of course, rice.
Can I make a paella with those ingredients? I'm going to try tomorrow. I wish I had mussels to add...it wouldlook like a paella.
I'm going to saute onions and peppers in olive oil, add 1-2 tbsp tomatoe paste, add wine..let it cook out.
Add rice and saute for a couple of minutes
Add chicken stock and peas...
When rice is cooked add calamari and shelled shrimp on the top for 5-7 minutes till cooked.
How does that sound??
08-13-2011, 01:11 PM
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08-13-2011, 05:53 PM
- Join Date
- Aug 2005
Fisherman’s Paella (Paella a la Marinera)
....The fishermen in Spain and French Marseille would make this to feed their crews and 'use up' the small junk fish, squid,crabs and shell fish in their nets that they couldn't sell......
25 threads saffron, crushed (a heaping 1⁄4 tsp.)
or Goya Sazon con Azafran
1 lb. boneless monkfish filets,cut into 2" pieces
Kosher salt and freshly ground black pepper,
1⁄2 cup extra-virgin olive oil
8 langoustines or extra-large head-on shrimp
in the shell
10 oz. cuttlefish or small squid, cleaned
and cut into 1" pieces
1 tbsp. smoked paprika
4 medium tomatoes, minced
3 cloves garlic, minced
1 green bell pepper, cored and chopped
1 small onion, minced
7 cups bottled fish broth
2 1⁄2 cups short-grain rice,
preferably Valencia or bomba
1⁄2 lb. small clams, cleaned
1⁄2 lb mussels,cleaned
1. Put saffron and 1⁄4 cup hot water in a small bowl; let sit for 15 minutes. Season monkfish with salt and pepper. Heat oil in a 16"–18" paella pan over medium-high heat. Add monkfish and langoustines and cook, turning occasionally, until golden brown, about 5 minutes; transfer monkfish and langoustines to a plate and set aside. Add cuttlefish, paprika, tomatoes, garlic, peppers, and onions to pan and cook, stirring often, until onions are soft, about 6 minutes. Add reserved saffron mixture and broth, season with salt, and bring to a boil over high heat.
2. Sprinkle in rice, distribute evenly with a spoon, and cook, without stirring, until rice has absorbed most of the liquid, 10–12 minutes. (If your pan is larger than the burner, rotate it every two minutes so different parts are over the heat and the rice cooks evenly.) Reduce heat to low, add reserved fish and langoustines, and nestle in clams hinge side down; cook, without stirring, until clams have opened and rice has absorbed the liquid and is al dente, 5–10 minutes. Remove pan from heat, cover with aluminum foil, and let sit for 5 minutes before serving.
08-14-2011, 10:21 AM
- Join Date
- Aug 2005
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