See Also: paella(dictionary)
paella(dictionary)
Paella(recipes)
Vegetable Paella(recipes)
Seafood Paella(recipes)
Prawn paella(recipes)
Paella on the barbecue(recipes)
Paella de Valencia(recipes)
Paella Salad(recipes)
Mixed paella(recipes)

Paella (recipes)


Paella

Yield: Makes 6 servings



Ingredients:



1pound raw littleneck clams

8to 10 ounces raw sea scallops

6ounces raw medium shrimp

1tablespoon plus 1 teaspoon olive oil, divided

3-1/4cups fat-free reduced-sodium chicken broth, divided

1medium onion, finely chopped

3cloves garlic, chopped

2cups uncooked long-grain white rice

1teaspoon dried thyme leaves, crushed

1/2teaspoon saffron threads, crushed

1pint (about 12 ounces) cherry tomatoes, halved

1cup frozen petite peas, thawed

1tablespoon chopped fresh parsley









Preparation:





1.Discard any clams that remain open when tapped with fingers. To clean clams, scrub with stiff brush under cold running water. Soak clams in mixture of 1/3 cup salt to 1 gallon of water 20 minutes. Drain water; repeat 2 more times. Slice scallops in half crosswise into rounds. Peel shrimp, leaving tails on; devein.2.Heat 1 teaspoon oil over medium-high heat in large saucepan. Add shrimp; cook 3 minutes or until shrimp turn pink, stirring occasionally. Transfer to bowl; keep warm. Add scallops to saucepan; cook 2 minutes or until scallops are opaque. Transfer to bowl with shrimp. Add clams and 1/4 cup broth to pan. Cover; boil 2 to 8 minutes or until clams open. Transfer clams and broth to bowl with shrimp and scallops; discard any unopened clams.3.Heat remaining 1 tablespoon oil in same saucepan. Add onion and garlic; cook and stir 4 minutes or until tender. Add rice; cook and stir 2 minutes. Add remaining 3 cups broth, thyme and saffron; reduce heat to medium-low. Cover; simmer 15 minutes or until rice is tender. Stir in tomatoes, peas and parsley. Stir in seafood and accumulated juices. Cover; remove from heat. Let stand 3 to 5 minutes or until seafood is hot.









Nutritional Information:







Serving Size: 1/6 of total recipe







Fiber

3 g







Carbohydrate

60 g







Cholesterol

95 mg







Saturated Fat

1 g







Total Fat

6 g







Calories from Fat

13 %







Calories

435







Protein

32 g







Sodium

310 mg









Dietary Exchange:







Meat

3







Vegetable

2







Starch

3















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