- Banned
- #31
ccase39
Very Banned
- Joined
- Jun 2, 2005
- Messages
- 370
- Reaction score
- 3
- Age
- 47
Offline
Paella
It can take some time but really not that difficult. There are several different types, I prefer traditional seafood paella, but have used chicken, pork, and game. I made one once out of rabbit, duck, wild boar, and andoullie sausage that was good, but usually stick to seafood.
1 large onion chopped
1 bell pepper "
3 stalks celery "
5-6 cloves garlic minced
1 shallot "
1 jalapeno or habenero pepper minced
2 tomatoes peeled deseeded chopped
2 cups spanish long grain rice
2 oz white wine
6 cups lobster, fish or shrimp stock, for seafood -or- chicken stock for most anything else.
olive oil as needed-not extra virgin as it will burn, I use a equal part blend of EVO and canola
2 links chorizo sausage chopped-optional
salt and pepper TT
2 teapoons spanish saffron or tumeric
For seafood Paella:
in rondeau or cast iron skillet (any large pan with deep sides will do) add enough olive oil to coat bottom of pan and heat on a medium high heat add onion, bell pepper, celery and chorizo (if you use it) and saute until onion becomes translucent, about 5 minutes. Add shallot, garlic, habenero and saute for 1-2 minutes. Stir in tomato, and add wine scraping the bottom of the pan as you stir. Add rice and saute 1-2 minutes stirring constantly. Add stock, saffron or tumaric, salt and pepper.(at this point if you are using clams or musscles you may add these) stir once, cover and leave it alone for 5-10 minutes, do not stir again. While this is cooking if saute other seafood in a seperate pan. I use shrimp, scallops, lobster, calamari, and whatever white fish I can find. I use swordfish but use whatever you want but I would stay away from oily fish such as salmon. Cook these until brown but not cooked through. At the last minute when the rice has absorbed some water but not all add the seafood and cover and cook until rice is done. This can be the tricky part because your timing has to be right to ensure you dont overcook the seafood. If you like you can saute the seafood until done and stir it in after the rice is cooked, but I like the flavor better when the seafood is added to the rice before it is done. ENJOY!!
It can take some time but really not that difficult. There are several different types, I prefer traditional seafood paella, but have used chicken, pork, and game. I made one once out of rabbit, duck, wild boar, and andoullie sausage that was good, but usually stick to seafood.
1 large onion chopped
1 bell pepper "
3 stalks celery "
5-6 cloves garlic minced
1 shallot "
1 jalapeno or habenero pepper minced
2 tomatoes peeled deseeded chopped
2 cups spanish long grain rice
2 oz white wine
6 cups lobster, fish or shrimp stock, for seafood -or- chicken stock for most anything else.
olive oil as needed-not extra virgin as it will burn, I use a equal part blend of EVO and canola
2 links chorizo sausage chopped-optional
salt and pepper TT
2 teapoons spanish saffron or tumeric
For seafood Paella:
in rondeau or cast iron skillet (any large pan with deep sides will do) add enough olive oil to coat bottom of pan and heat on a medium high heat add onion, bell pepper, celery and chorizo (if you use it) and saute until onion becomes translucent, about 5 minutes. Add shallot, garlic, habenero and saute for 1-2 minutes. Stir in tomato, and add wine scraping the bottom of the pan as you stir. Add rice and saute 1-2 minutes stirring constantly. Add stock, saffron or tumaric, salt and pepper.(at this point if you are using clams or musscles you may add these) stir once, cover and leave it alone for 5-10 minutes, do not stir again. While this is cooking if saute other seafood in a seperate pan. I use shrimp, scallops, lobster, calamari, and whatever white fish I can find. I use swordfish but use whatever you want but I would stay away from oily fish such as salmon. Cook these until brown but not cooked through. At the last minute when the rice has absorbed some water but not all add the seafood and cover and cook until rice is done. This can be the tricky part because your timing has to be right to ensure you dont overcook the seafood. If you like you can saute the seafood until done and stir it in after the rice is cooked, but I like the flavor better when the seafood is added to the rice before it is done. ENJOY!!
ffice
