b00chy9c92 paella
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PAELLA
The Ultimate Recipe Guide
Over 30 Delicious & Best Selling
recipes
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Copyright ENCORE
PUBLISHING. All rights reserved.
This book is copyright protected and
intended for personal use only. Youmay not amend, distribute, sell, use,
quote, or paraphrase any part of or
any content within this book without
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the full consent of the author,
publishing company, and/or copyright
owner.
Encore Publishing Presents
Paella: The Ultimate Guide
View the complete Best Selling recipe
series HERE
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Table of Contents
1. Seafood Paella
1) Paella with Shrimp and
Scallop
2) Seafood Paella with Chicken
and Chorizo
3) Paella with Grilled Lobsterand Peas
4) Paella with Tiger Prawns and
Red Mullet
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5) Couscous Paella Scallops
and Shrimps
6) Paella with Smoked Haddock
and Spinach7) Noodle Paella with Seafood
8) Squid Ink Paella with Chilli
and Paprika9) Paella with Tuna and White
Beans
10) Tropical Paella with
Pineapple and Shrimps
2. Meat Paella
11) Paella with Chicken andChorizo
12) Paella with Rabbit and
Snow Peas
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13) Paella with Rabbit and
Artichokes
14) Turkey Paella with Smoked
Sausages15) Beef Tenderloin Paella with
Bell Peppers
16) Paella With Turkey andExotic Fruit
17) Paella With Chicken, Pine
uts and Parmesan
18) Paella with Lamb andChickpeas
19) Paella with Pork Loin and
Chicken Liver20) Chinese Paella with
Sausage and Spinach
21) Paella with Bacon and
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Pepitas
3. Vegetable Paella
22) Paella with Asparagus and
Sugar Snap Peas
23) Paella with Mushrooms and
Aubergine24) Paella with Artichokes and
Green Beans
25) Paella with Mushrooms and
Manchego Cheese
26) Paella with Cauliflower and
Peas
27) Paella with Spinach andGoat Cheese
28) Paella with Tomatoes
29) Paella with Zucchinis and
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Smoked Paprika
30) Paella with Corn and
Turmeric
31) Lentil Paella with Peppers
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1. Seafood Paella
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1) Paella with Shrimp and Scallop
Prep Time: 30 minutes
Cook Time: 50 minutes
Ready In: 1 hour 20 minutes
Servings: 6
INGREDIENTS:
3 tablespoons extra-virgin olive oil
1 red pepper, seeded, ribbed and thinly
sliced
6 cups chicken stock
4 links Spanish dry-cured chorizo (abou
6 ounces), sliced
1 medium yellow onion, chopped
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1 1/2 cups white rice
1 (10-ounce) can diced tomatoes with
chiles
3 tablespoons tomato paste1 green pepper, seeded, ribbed and
hinly sliced
2 pounds raw, peeled large shrimp1 pound sea scallops
4 garlic cloves, finely chopped
Salt and pepper
1 teaspoon Spanish saffron, pistils only1/3 cup chopped Italian parsley leaves
Lemon wedges, for decoration
DIRECTIONS:
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1.
Bring the chicken stock to a boil in a
medium saucepan.
2.
n a large saucepan heat the oil and add
he onion over medium-high heat. Addhe garlic, the peppers, the saffron and
he chorizo and let it cook for 6 minutes
or until vegetables are soft and chorizo
has browned.
3.
Stir in the rice, tomatoes and tomatopaste until all isl mixed and cook for
another 5 minutes. Add the chicken stock
and keep stirring, until the stock is
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2) Seafood Paella with Chicken
and Chorizo
Prep Time: 30 minutes
Cook Time: 50 minutes
Ready In: 1 hour 20 minutes
Servings: 4-6
INGREDIENTS:
1 large pinch saffron threads
1 teaspoon kosher salt, plus more for
seasoning the shrimp and chicken
8 ounces Spanish chorizo, cut into 1/4-
nch-thick rounds
Freshly ground black pepper
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1 to 2 tablespoons olive oil, as needed
16 large shrimp (about 12 ounces),
peeled and deveined
1 teaspoon smoked Spanish paprikapimentn dulce)
2 medium, ripe tomatoes (about 12
ounces)1 pound boneless, skinless chicken
highs, cut into 1-inch pieces
2 medium garlic cloves, finely chopped
1 medium yellow onion, small dice4 cups (1 quart) low-sodium chicken
broth
2 cups paella rice (about 1 pound),sometimes labeled bomba or Valencia
16 mussels, Manila clams, or a
combination, scrubbed
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2 medium lemons, cut into 8 wedges
each, for serving
2 tablespoons coarsely chopped fresh
talian parsley leaves
DIRECTIONS:
1.
Cut the tomatoes in halves. Grate them,
eave out the skins. Put the shrimp in a
medium bowl, add 1/4 teaspoon of thepaprika, and season it with salt and
pepper. Toss to combine and refrigerate
until later. Put the chicken in a bowl andseason with salt and pepper; set it aside
as well.
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2.
Heat a pan and add the chorizo for abou
2 to 3 minutes. Remove chorizo and set
aside. Add 1 to 2 tablespoons of oliveoil to the pan, if there's not enough fat.
Grill the chicken pieces until they are
golden brown, about 6 minutes total; setaside.
3.Add onion, season to taste with salt and
pepper, cook about 5 minutes, then add
he garlic, paprika, and the saffron. Cooabout 30 seconds, then add the reserved
omato pulp and juice; cook about 3
minutes, then add the rice and salt. Stir
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well
4.
Add the broth and stir again. Arrangechorizo and chicken over the rice. Bring
o simmer, cook about 12 minutes. Do
not stir from this point on. Put the shrimpand the shellfish in the rice. Cook until
he shellfish have opened, the shrimp are
done, and the rice is tender, which is
about 10 to 12 minutes.
5.
Then remove the pan from the grill,cover it with foil, and let it stand for 5
minutes. Serve with the lemon wedges
and parsley.
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3) Paella with Grilled Lobster and
Peas
Prep Time: 30 minutes
Cook Time: 40 minutes
Ready In: 1 hour 10 minutes
Servings: 4-6
INGREDIENTS:
3/4 pound Spanish chorizo, sliced into
1/2"-thick rounds
1/2 cup finely chopped fresh flat-leaf
parsley
6 stalks green garlic, thinly sliced, or 2
finely chopped leeks, white and light-
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green parts only
2 cups shelled peas or frozen peas
1 tablespoon smoked paprika
1/4 teaspoon saffron threads2 1/2 cups short-grain rice (such as
bomba, Valencia, or calasparra)
1/2 cup olive oil7 cups hot seafood or chicken stock
1 1/2 teaspoon kosher salt
3 11 1/4-pound lobsters, halved
engthwise, claws cracked3 halved lemons
DIRECTIONS:
1.
Prepare a charcoal grill. Put a paella
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pan on the grill grate and heat 1/2 cup
olive oil. Add the Spanish chorizo and
he green garlic, cook for 34 minutes.
2.
Add the smoked paprika and the rice, le
t cook for 2 minutes, stir often. Mixsaffron threads with seafood or chicken
stock. Add stock to pan and season with
salt; stir to combine. Cook until stock
comes to a simmer and the rice begins to
absorb the liquid, which is about 10
minutes. Rotate pan every 23 minute, to
assure that it cooks evenly.
3.
Arrange the halved lobsters over the
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pan. Continue to cook, while rotating the
pan often,. Be sure to maintain even hea
at all times. Cook until the rice is almos
ender and the lobster is done, whichshould be about 10 more minutes.
4.Scatter the peas on top. Allow the rice t
absorb all of the liquid, so that the
bottom and the edges get crusty, about 5
10 minutes. Which is a total cookingime of about 40 minutes.
5.Remove the pan from grill and cover it
with a large clean kitchen towel and let
rest for 5 minutes. Garnish with chopped
parsley and with lemons
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4) Paella with Tiger Prawns and
Red Mullet
Prep Time: 20 minutes
Cook Time: 45 minutes
Ready In: 1 hour 5 minutes
Servings: 4-6
INGREDIENTS:
1 large onion, roughly chopped
arge pinch of saffron strands
1 red pepper, seeded and roughly
chopped
1 tbsp extra virgin olive oil
34 sprigs of fresh rosemary
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2 red mullet, about 180 g (6 oz) each,
cleaned
360 ml (12 fl oz) hot fish stock, or as
neededsalt and pepper
emon wedges to serve
1 yellow pepper, seeded and roughlychopped
200 g (7 oz) cooked peeled tiger prawn
2 garlic cloves, crushed
250 g (8 oz) long-grain brown rice100 ml (3 fl oz) dry white wine
115 g (4 oz) asparagus tips, cut in half
engthways115 g (4 oz) frozen peas
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DIRECTIONS:
1.
Heat the olive oil in frying pan, add theonions and saute for 5 minutes. Soak the
saffron in boiling water meanwhile.
2.
Put the peppers and garlic in the pan and
cook for 34 minutes. Add the rice, the
hot stock. wine, rosemary sprigs, saffronmixture, and at last salt and pepper to
aste. Bring the mixture to a boil, cover
t, reduce the heat and cook for 25minutes or until the rice is almost tender
adding more stock if needed.
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3.
Preheat the grill. Place the red mullet in
a pan and grill it for about 6 minutes oneach side. To test if the fish is cooked,
nsert a knife tip near the bone, if the
flesh flakes easily, its done. Cut off theheads and tails, remove all the bones
and cut the remaining flesh (with skin)
nto large, bite-sized pieces.
4.
Add the asparagus tips and peas in to th
rice and combine. Cook it covered, foranother 5 minutes, after that the rice
should be tender.
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5.
Finally add the prawns and red mullet to
he pan. Stir carefully to combine. Cove
and cook gently for 45 minutes, servewith lemon wedges.
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5) Couscous Paella Scallops and
Shrimps
Prep Time: 20 minutes
Cook Time: 30 minutes
Ready In: 55 minutes
Servings: 2
INGREDIENTS:
1 clove garlic, minced
1/4 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground pepper
1/4 cup vegetable broth
2 teaspoons extra-virgin olive oil
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4 ounces bay scallops, tough muscle
removed
1 cup no-salt-added diced tomatoes,
with juice4 ounces small shrimp, (41-50 per
pound), peeled and deveined
Pinch of crumbled saffron threads1/2 teaspoon fennel seed
1 medium onion, chopped
1/2 cup whole-wheat couscous
DIRECTIONS:
1.
Heat oil over medium heat in a large
saucepan. Add onions; saut them while
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stirring constantly for 3 minutes. After
hat add garlic, fennel seed, thyme, salt,
pepper and saffron; cook for 20 more
seconds.
2.
Stir in the tomatoes and the vegetablebroth. Bring all to a simmer. Cover it up
reduce the heat and let it simmer for
another 2 minutes.
3.
ncrease the heat to medium, add in the
scallops and cook while stirringoccasionally, for 2 minutes. Add the
shrimps and cook for 2 minutes more. A
ast stir in the couscous. Remove from
heat and let stand covered for 5 minutes
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Serves.
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6) Paella with Smoked Haddock
and Spinach
Prep Time: 20 minutes
Cook Time: 30 minutes
Ready In: 50 minutes
Servings: 4-6
INGREDIENTS:
200 grams Paella rice (Calasparra) or
Risotto rice
400-500 grams Spinach washed
30 grams Pine nuts
4tbs Olive Oil
2 tsp sweet Paprika
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1/4 - 1 dried chilli pepper chopped
200-250 grams Smoked Haddock or Co
undyed) skinned, pin boned and cut into
strips200 grams Chopped Tinned Tomatoes
500 ml Vegetable stock
2-3 cloves garlic crushedGood pinch of Saffron soaked in hot
water for 15 mins
Lemon wedges to serve
DIRECTIONS:
1.n a covered pan cook the spinach with
ust a little water for 4-5mins. Dry it and
chop roughly.
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2.
Heat the oil in a pan over a high heat.
Add the fish, paprika, pine nuts,omatoes, spinach, garlic and dried
chilli. Lower the heat. Cook for 5-6 min
while stirring constantly.
3.
Then add the rice and continue to cook
for a couple of mins; add the stock andsaffron and simmer for another 15-20
mins or until the stock has been
absorbed and the rice is tender. There'sno need to stir, just shake the pan
occasionally to prevent the rice from
burning. Leave it covered in a warm
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place for 5 mins and serve with lemon
wedges.
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7) Noodle Paella with Seafood
Prep Time: 20 minutes
Cook Time: 30 minutes
Ready In: 50 minutes
Servings: 4-6
INGREDIENTS:
3 tablespoons olive oil
1 onion, chopped
12 cup water or stock, plus more as
needed
8 ounces any long, thin pasta, preferably
whole wheat, broken into 2-inch or
shorter lengths
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1 bell pepper, chopped
1 teaspoon paprika
1 tablespoon minced garlic
8 ounces scallops, squid, clams,mussels, or shrimp, or a combination
Salt and black pepper
12 teaspoon saffron threads, optional2 cups fresh or frozen peas
14 cup chopped fresh parsley, for
garnish
Lemon wedges
DIRECTIONS:
1.
Heat the oil in a large skillet. As soon a
t's hot, add the onion and garlic . Cook,
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until soft or about 3 to 5 minutes; remov
from the pan. Instead put the noodles in
he pan, season with salt and pepper, an
cook, stirring constantly, until they are anice brown. Try not to burn the noodles.
2.After that return the onion and garlic to
he pan. Add the paprika, saffron, peas
and bell pepper. Cook while stirring for
another 2 to 3 minutes. Add the water,add more in case it's absorbed too fast.
Cook until the noodles are nearly tender
which is about 15 minutes.
3.
At last add the seafood and a little more
water or stock. Cook until it is done
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large shrimp and scallops - 5 minutes;
small or chopped shrimp - 3 minutes;
squid - 1 minute). Season to taste. Serve
with the lemon wedges and parsely.
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8) Squid Ink Paella with Chilli and
Paprika
Prep Time: 20 minutes
Cook Time: 30 minutes
Ready In: 50 minutes
Servings: 4-6
INGREDIENTS:
6 small squid tubes sliced
tablespoon sea salt
1 spanish onion finely chopped
3 cloves garlic finely chopped
250 g calasparra paella rice
3 teaspoons chopped parsley
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teaspoon chilli flake
teaspoon smoky hot paprika
750 ml chicken stock
3 teaspoons squid ink1 teaspoon tomato paste
olive oil for cooking
DIRECTIONS:
1.
Heat olive oil in a pan. Add the onion,he garlic, the salt and cook for a few
minutes. Next add the squid and cook
while stirring for another 3 to 4 minutesAdd half the parsley, chilli flakes, squid
nk, paprika and tomato paste, stir and
add the rice and chicken stock.
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2.
Stir and simmer for 20 minutes. Shake
he pan every 5 minutes but do not stir!Serve with aioli and the rest parsley.
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9) Paella with Tuna and White
Beans
Prep Time: 20 minutes
Cook Time: 35 minutes
Ready In: 55 minutes
Servings: 4-6
INGREDIENTS:
1/2 lb tuna steak
1 cup white beans (from a can)
3 cups brown rice, cooked
1 large white onion, chopped
5 garlic cloves
1 large beefsteak tomato, chopped
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1 large green bell pepper, seeded and
chopped
1 1/2 cups chicken broth
1/2 lb beef chunks1/4 cup broken whole wheat spaghetti
1 cup frozen peas & carrots
1/2 cup celery, chopped1/2 tsp of saffron
1/2 lb chicken breast
salt & pepper, to taste
dried cilantro & oregano, to taste
DIRECTIONS:
1.
Cook olive oil with onions in a pan for 5
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minutes, then add in your peppers and
cook for another 5 minutes. Add the
garlic and mix it well.
2.
Cook the brown rice separately and
cook your tuna steak, chicken breast andbeef chunks. Season with Adobo and
saute in a pan. When done, set both
meats and rice aside. Continue to cook
he main portion.
3.
Add the celery, broken whole-wheatspaghetti, chopped tomato and chicken
broth into the pan. Bring to boil and
season with cilantro, oregano and
saffron. Stir well and cook until the
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pasta is done.
4.
Add the brown rice, the beans, the carro
and peas. At last add the chicken, tuna
and beef pieces into your paella. Serve.
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10) Tropical Paella with Pineapple
and Shrimps
Prep Time: 15 minutes
Cook Time: 35 minutes
Ready In: 50 minutes
Servings: 4-6
INGREDIENTS:
6 cups fish stock
1 lb Shrimp, shells and heads on
1 1/2 cups aborro rice
1 lb fresh ono
6 tomatoes
1 cup cubed pineapple
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1 onion, diced
4 cloves garlic, minced
1 bay leaf
1 teaspoon sea salt, or to taste1/2 teaspoon fresh ground pepper, or to
aste
Extra virgin olive oilarge pinch of saffron
1 cup Spanish olives, halved
DIRECTIONS:
1.Cook saffron in the fishstock, and keep i
warm. Meanwhile cut tomatoes in half
and grate them into a bowl.
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2.
Season the fish with salt and pepper.
Heat the oil in a pan. Fry fish, for twominutes on each side, until the top has a
golden crust. Let it cool and break into
pieces.
3.
Add more oil if necessary to the same
pan, and saute shrimp, until pink forabout 5 minutes and put away as well.
Saute onion for 5 minutes, after that add
he garlic and saute some more. Addgrated tomatoes and reduce to a
simmmer as soon as it starts to boil.
Cook until it turns into a thick paste.
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4.
Add rice and cook for a minute whils
stirring. Add pineapple, stock, sea salt,
olives, bay leaf and pepper. As soon ast boils, reduce to simmer. Uncover and
cook for another 15 minutes. When rice
s almost done, arrange cooked ono andsauteed shrimp on top of rice, cook for
another 5 minutes. When done cover the
pan with cloth towel.
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2. Meat Paella
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11) Paella with Chicken and Choriz
Prep Time: 22 minutes
Cook Time: 28 minutes
Ready In: 50 minutes
Servings: 4-6
INGREDIENTS:
1 garlic clove, crushed
400-500g chicken mini fillets
600ml chicken stock
4 tbsp olive oil
115g frozen peas
225g long grain rice
1 large onion, finely chopped
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1 tsp ground turmeric
115g chorizo sausage, peeled
1 red pepper, seeded and sliced
4 tomatoes, skinned, seeded andchopped
salt and black pepper
DIRECTIONS:
1.Heat the oil in a pan and fry the chicken
fillets on both sides. Add the onion, the
garlic and the turmeric and cook for 2minutes.
2.
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Cut the chorizo and add to the pan.
Season to taste. As soon as it boils,
cover and continue to cook slowly for
15 minutes.
3.
At last add the sliced red pepper,chopped tomatoes and peas, and cook 10
more minutes.
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1 cup of tomato puree
5,3 oz of snow peas
5,3 oz of red pepper
2 pints of chicken or vegetable broth14 oz of Arborio or Japonica rice
tsp of chili pepper
1 tsp of sweet paprkaSome salt
DIRECTIONS:
1.
n a pan fry the chicken and the rabbitwith oil, season with salt. Cook until
brown for 10-15 minutes on a medium
flame.
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2.
Once the chicken is done, add the peas
cut into thirds and sliced red peppers.Stir and cook for another 10 minutes.
After those are done add the white bean
and the tomato puree. Season with thespice and stir well.
3.
As soon as it comes to a boil add thebroth and the rice. On a high flame cook
for about 7-8 more minutes, and at last
another 10 minutes on a medium flame.
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13) Paella with Rabbit and
Artichokes
Prep Time: 50 minutes
Cook Time: 1 hour 10 minutes
Ready In: 2 hours
Servings: 4-6
INGREDIENTS:
1 lemon, halved
2 lb tomatoes (4 medium)
1 (2- to 2 1/2-lb) rabbit, cut into 12
pieces
1 red bell pepper, cut into 1-inch pieces
1 teaspoon sweet Spanish smoked
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paprika
2 teaspoons salt
1/2 teaspoon black pepper
6 tablespoons extra-virgin olive oil3 cups short- or medium-grain rice,
preferably Spanish Bomba
4 garlic cloves, finely chopped8 cups chicken stock or reduced-sodium
chicken broth
6 medium artichokes (2 lb)
1/8 teaspoon crumbled saffron threads
DIRECTIONS:
1.
Squeeze juice from 1 lemon half into a
bowl of cold water. Cut off top 2 inches
of 1 whole artichoke. Rub with reserved
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emon half and put artichoke in water.
Cook tomatoes in boiling water 10
seconds. Peel tomatoes, remove seeds
and chop.
Drain the artichokes and dry between
paper towels. Pat the rabbit dryas well
and season with salt and pepper.
2.
Heat oil in a pan and brown rabbit for
about 8 minutes total. Add artichokes
and bell pepper, cook until the
artichokes are golden brown, which is
about 4 minutes. Then add tomatoes,garlic, and the remaining teaspoon of
salt and cook until mixture has
hickened, for about 6 minutes, stir
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occassionly. Add stock and saffron. Add
rice.
3.Cook rice for 10 minutes, then reduce
heat and cook until all of liquid is
absorbed , about 10 to 15 more minutes.Remove pan and cover; let stand for 5
minutes before serving.
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14) Turkey Paella with Smoked
Sausages
Prep Time: 25 minutes
Cook Time: 35 minutes
Ready In: 1 hour
Servings: 4-6
INGREDIENTS:
4 cups low-salt chicken broth
2 large yellow onions, chopped
12 ounces spicy smoked sausage (such
as linguia, andouille, or hot links), cut
nto 1/2-inch slices
1/4 cup garlic-flavored olive oil
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1 large red bell pepper, chopped
1/4 teaspoon saffron
1 teaspoon dried oregano
2 cups long-grain white rice1/2 teaspoon cayenne pepper
4 1/2 cups cooked leftover turkey, cut
nto 1/2-inch cubes1 cup frozen peas
1 teaspoon salt
4 large plum tomatoes, quartered
DIRECTIONS:
1.
Preheat oven to 350F. Meanwhile
brown the sausage in large skillet over
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medium-high heat for about 5
minutes.Set aside.
2.Heat olive oil in a pot and add onions.
Cook until they're golden for about 12
minutes. After that add the bell pepperand cook for another 3 minutes while
stirring itfrequently. Add rice and
saffron, then everything except sausage,
urkey, and peas. Add those after themixture has come to a boil and cooked i
covered for 15 minutes. After the time is
over, bake paella with all the ingredient10 minutes and serve.
.
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15) Beef Tenderloin Paella with Bel
Peppers
Prep Time: 20 minutes
Cook Time: 45 minutes
Ready In: 1 hour 5 minutes
Servings: 4-6
INGREDIENTS:
1/2 green bell pepper, seeded and cut
engthwise into narrow strips
2 cloves garlic, unpeeled
1 1/2 teaspoons sweet pimenton or
paprika
1/4 pound boneless skinless chicken
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breast, cut into small pieces
3 1/2 cups chicken stock
pinch of saffron threads
1/2 cup olive oil1 1/2 cups Spanish rice
1/2 red bell pepper, seeded and cut
engthwise into narrow strips1/4 pound beef tenderloin tip, cut into
small pieces
1 (3 ounce) chorizo, cut into 1/2 inch
dice1 lemon cut into 4 wedges
salt
DIRECTIONS:
1.
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Preheat the oven to 500 F. In a small
baking pan or dish and roast the garlic
for 10 to 15 minutes, or until brown.
Remove then from oven, but don't turn it
off. When it's cool, peel it.
2.Boil the stock meanwhile. Add the
paprika and some saffron. Decrease hea
o simmer. Add peeled garlic to 1/2 cup
of the simmering stock and the rest of the
saffron. Blend it in a food processor
and set aside.
3.
Heat the olive oil in a large pan. Add th
bell pepper strips and cook for about 10
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minutes, stirring frequently.
5.
Season the beef and chicken with saltand add them, together with the chorizo,
o the pan. Cook for about 5 minutes, or
until the meats are lightly browned, butstill not done, stir frequently. Add rice
and stir; spread evenly. Pour in the hot
stock and bring to a boil. After that add
he garlic mixture, stir gently andcontinue to boil for 5 more minutes, this
ime without stirring. Decrease the heat;
cook for another 5 minutes. Shake thepan to distribute the heat evenly, but do
not stir.
6.
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Taste the stock and season to taste. Put
he pan in the oven and cook for 7 more
minutes.When rice is tender, remove
from the oven. Cover it and let rest for
about 7 minutes. Serve with lemon
wedges.
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16) Paella With Turkey and Exotic
Fruit
Prep Time: 30 minutes
Cook Time: 2 hours 20 minutes
Ready In: 3 hours 10 minutes
Servings: 4-6
INGREDIENTS:
1 TBSP salt free chili powder
2 TBSP extra virgin olive oil
1/4 TSP blackened creole powder
1 pkg extra lean or lean mild turkey
bratwurst cut into bite-sized cubes
casing removed
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1/3 TSP lime pepper
1 diced onion
3 boneless skinless chicken breasts cut
nto bite-sized cubes1 diced red pepper
3 whole garlic cloves in thin slices
1//4 TSP ancho chili pepper2 TBSP paprika
1 TSP garam masala
1 TBSp chopped jalapenos
1-2 TBSP ground cinnamon1 14.5 Oz can diced tomatoes
2 - 2 1/2 cups chicken broth
3/4 -1 cup Exotic Fruit (ime, raspberry,strawberry, plum juices)
6 Oz. broad noodles or orzo
1/4 cup frozen peas
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1/4 cup frozen cut green beans
1 TBSP curry powder
DIRECTIONS:
1.Pre-heat large pan with olive oil, leave
at this setting. Add chicken and cook for
20 minutes or until brown. When done
remove and put in bowl. Do the samewith the bratwurst.
2.
Fry garlic, onion, and red pepper with
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all your spices, 1/2 cup of your broth
and the oil. Add tomatoes, as well as the
chicken, bratwurst, the rest of the
chicken broth and finally the noodles.Turn heat up and bring to a boil.
3.When boiling, reduce the heat and add
wine, peas and green beans and let the
mixture simmer for 1 - 1 1/2 hours
covered.
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17) Paella With Chicken, Pine Nuts
and Parmesan
Prep Time: 20 minutes
Cook Time: 30 minutes
Ready In: 50 minutes
Servings: 4-6
INGREDIENTS:
1 tablespoon oil
1 1/2 cups rice
1 teaspoon turmeric
3 sun-dried tomatoes, packed in oil,
drained and chopped
1 garlic clove, minced
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3 cups chicken broth, rich + 1/4 cup
chicken broth
4 shallots, minced
1/4 cup pine nuts, toasted1/4 cup parmesan cheese
4 cups cooked chicken, diced
1/2 teaspoon cumin, groundsalt and pepper
DIRECTIONS:
1
n a covered casserole, cook the first 6ngredients on the list for 30 minutes, or
until the rice is tender. In another pan
cook the next 4 ingredients until shallots
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are soft, then stir in the chicken and heat
Add the tomato mixture into rice until
blended.
2.
Place the paella in a shallow bowl.
Serve with sprinkled pine nuts andcheese.
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18) Paella with Lamb and Chickpeas
Prep Time: 40 minutes
Cook Time: 1 hour 10 minutes
Ready In: 1 hour 50 minutes
Servings: 4-6
INGREDIENTS:
2 sprigs rosemary
2-3 lbs leg of lamb
salt
1 1/3 cups canned chickpeas (1 can)
6.5 cups chicken stock
2 Tbsp cognac
3 cups short grain rice (valencia or
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arborio)
1 pimiento (or some other sweet small
pepper)
1 or 2 tomatoesparsely
12 cloves garlic
1 shallot4 sprigs parsely
pepper
2 sprigs thyme
1 shallot1 tomato
rosemary
1/4 tsp dried oregano1/2 cup white wine
8 Tbsp olive oil
1 Bay leaf
1/2 tsp ground cumin
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1/4 tsp crumbled saffron thread
2 red bell peppers
DIRECTIONS:
1.
Mash up 2/3 of the chickpeas with theiquid in the can and coarsely chop the
stock herbs and vegetables. Put them in
pot along with rest ingredient except the
wine. Bring to a boil and let it simmer
for 20-30 minutes. After that strain out
he solids and measure 5.5 cups of
iquid. This will be the broth.2.
Preheat the oven to 400F.
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3.
Cut lamb into cubes , season with salt
and pepper and brown the meat on all
sides. Set aside. Saut shallot and redpeppers for about 8-10 minutes, then add
he finely chopped tomato and cognac,
cook until dry.
4.
Add the rice and the hot broth,raise to a
boil. Also add the chickpeas that yousaved; boil for another 2 minutes then
put the lamb back in the pan, boil for
another 3 minutes.
5.
Spread the tomato and the pimiento
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around the pan. Add some parsley and
rosemary; put in the oven for about 15
minutes. Remove from the oven, cover i
and let it sit for another 5-10 minutes.Serve.
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19) Paella with Pork Loin and
Chicken Liver
Prep Time: 30 minutes
Cook Time: 40 minutes
Ready In: 1 hour 10 minutes
Servings: 20
INGREDIENTS:
4 to 5 cups Chicken broth
1 Cup (16 tbs) Cooking oil
3 large cloves, minced fine Garlic
1/2 pound, cut into 1/4 inch slices
Chorizo sausage
1 Teaspoon Oregano
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1 1/2 pounds, cut into small squares
Pork loin
2 Chicken breasts
1 pound, sliced thin Veal2 Bell peppers
2, cut into 1/2 inch pieces Canned whol
pimentos1/4 pound, sliced thin Fresh mushrooms
1/2 teaspoon Saffron powder
1/2 pound, deveined Shrimp
2 Cup (16 tbs) Rice1/4 pound Chicken livers
3 Teaspoon Salt
Pepper redBlack pepper
1 Frozen green peas package
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DIRECTIONS:
1.
n a pan, heat 1/2 cup oil. Saute porkuntil deep brown; remove and set aside.
Cook chicken, veal and chicken livers,
separately. Set them aside as well. Dohe same with the sausage. Wilt the
peppers and mushrooms in that oil and
set those as well. Clean the pan.
2.
Add1/2 cup of oil to the same pan and
heat it, then add garlic, onion, saffronand oregano; saute for 5 minutes, stir
frequently.
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3.
Add everything else except the peas.
Boil the mixture and season to taste with
salt and pepper. Reduce heat and simmefor 10 more minutes. Gradually add pea
and cook for another 15 to 25 more
minutes, stir sometimes.
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20) Chinese Paella with Sausage and
Spinach
Prep Time: 30 minutes
Cook Time: 40 minutes
Ready In: 1 hour 10 minutes
Servings: 2
INGREDIENTS:
1/8 teaspoon freshly grated nutmeg
3 garlic cloves
1 medium butternut squash
5 ounces fresh fettuccini, cut into 1/3-
nch pieces
1 tablespoon grated ginger
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3 cups packed baby spinach, washed
2 Chinese sausage links
3 leaves lemon verbena, fine sliced plus
a sprig for garnishKosher salt and freshly ground white
pepper to taste
2 tablespoons extra-virgin oil1 cup TY KU Soju
tablespoon sweet potato starch
DIRECTIONS:
1.Set a steamer over simmering water.
Peel the bottom portion of the squash.
Remove the seeds and pulp. Season with
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salt and cook in steamer with the baby
spinach and sausage. After 2 minutes
remove the spinach, shock it in an ice
bath, and squeeze out the excessmoisture. Cut it and set aside.
2.Steam the squash cup and sausage for 15
minutes altogether.Cut the sausage and
reserve separately. Smash the garlic and
saut in a pan with olive oil. Cook untilfragrant, then add the clams, saut for
about 15 seconds. Add the Soju and
cover. After 3 minutes, remove the lid.Add the ginge, cover again and cook the
clams for about 10 more minutes. When
open strain the clams into a sieve.
Reserve the clam juice. Remove the
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meat from all but two shells, chop and
set aside.
3.
Cook the fettuccini for 2 minutes; drain
and cool in ice water, set aside as well.n the same pan cook about half the
reserved clam juice, the cooked pasta,
he spinach with the 1/4-inch sausage
slices and the chopped clams. Season to
aste with salt and freshly ground white
pepper; bring to a simmer. Also add the
emon verbena and the grated nutmeg.
4.
Meanwhile, make a slurry with the
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sweet potato starch, combining the
starch with 1 tablespoon of water. When
he pasta mixture is at a simmer, whisk
n the slurry. Cook until slightlyhickened, which is about 15 seconds
and then remove the pan from the heat.
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21) Paella with Bacon and Pepitas
Prep Time: 35 minutes
Cook Time: 40 minutes
Ready In: 1 hour 15 minutes
Servings: 4
INGREDIENTS:
2 teaspoons ancho chile powder
1/2 cup white wine
1 handful of cilantro, minced, about a
1/2 cup
1 tablespoon dried Mexican oregano,
crumbled
1 teaspoon cumin seed, ground
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2 granny smith apples, small dice
4 thin slices of applewood smoked
bacon
3 1/4 cups chicken stock1 1/2 cup arborio rice
1 to 2 boudin noir, failing that chorizo,
cut into 4 pieces2 onions, julienned, about 2 cups
1/4 cup pepitas
1 1/2 tablespoon aleppo pepper
olive oil1 cornish game hen, pheasant or other
game bird, but not duck, quarted, back
removedkosher salt and fresh ground pepper
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DIRECTIONS:
1.
Season game hen with salt and pepper;wrap each quarter in bacon.
2.Heat the oil in a pan. Place hen skin side
down and let it brown on both sides.
When close to done, remove the pieces;
do the same with the blood sausage. Addmore oil and saute the onions, until they
start to turn.
3.
Add the pepitas, the aleppo pepper,
Mexican oregano, cumin ancho powder
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and 1/4 cup of the cilantro to the fryed
onions. Cook until it becomes fragrant,
hen add the rice. Stir well; add the
apples and wine. As soon as the winereduces, add the stock. Season to taste
with salt and pepper.
5.
Put the chicken on top and boil. Then
reduce heat to simmer. Add sausage. If
neccessary add more stock, cook forabout 20-25 minutes or until the chicken
s done and the rice is tender.
6.
After the time is up and everything is
cooked, remove from heat, let it rest for
3 to 5 minutes. Garnish with cilantro and
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serve.
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3. Vegetable Paella
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22) Paella with Asparagus and Sugar
Snap Peas
Prep Time: 25 minutes
Cook Time: 30 minutes
Ready In: 55 minutes
Servings: 4-6
INGREDIENTS:
1 pound slender asparagus, trimmed, cut
nto 1-inch lengths
2 teaspoons Pimentn de la Vera (hot
Spanish smoked paprika) or hot
Hungarian paprika
3/4 cup dry white wine
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1/2 teaspoon crumbled saffron threads
1/4 cup olive oil
3 large garlic cloves, finely chopped
5 cups (about) low-salt chicken broth,divided
2 1/2 cups Spanish Bomba rice, Italian
arborio rice, or medium-grain white riceabout 17 ounces)
1 large tomato (12 to 13 ounces),
halved, seeded, cut into 3/4-inch cubes
1/3 cup drained roasted canned Piquillopeppers or drained roasted red peppers
from jar, coarsely chopped
2 1/2 cups chopped onions1 teaspoon salt
18 small littleneck clams (about 1 1/4
pounds), scrubbed
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24 mussels, scrubbed, debearded
5 ounces sugar snap peas, trimmed
DIRECTIONS:
1.Boil asparagus in large saucepan until
crisp or tender, which is about 2
minutes. Drain it afterwards, cool in
cold water, and drain once again.
2.
Bring 4 1/2 cups broth to simmer in asaucepan. Bring also the wine to simmer
n another saucepan and add saffron, let
t steep 5 minutes. Strain saffron-wine
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nto 8-cup measuring cup and add
enough chicken broth to measure 5 cups
of broth.
3.
Heat oil in large wide pot and add the
onions; saut until slightly soft, about 5minutes. Add the garlic and stir for
another 2 minutes, after that time is up,
add tomato and peppers. Saut
alltogether until tomato is soft and theuices have evaporated, which is about
minutes. Add paprika and salt, then the
rice.
4.
Preheat oven to 350F. Combine broth
mixture with rice mixture and boil over
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high heat, while stirring frequently. Then
reduce the heat to low and simmer 2
more minutes, while stirring
occasionally. Bake paella uncovered in
he pre-heated oven for 15 minutes, then
sprinkle peas and asparagus over it and
continue to bake until all the broth isabsorbed and the rice is tender, which
should be done in about 5 minutes. When
done, cover with foil and let it stand 5
minutes. Garnish with lemon wedges an
serve.
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23) Paella with Mushrooms and
Aubergine
Prep Time: 30 minutes
Cook Time: 1 hour
Ready In: 1 hour 30 minutes
Servings: 4-6
INGREDIENTS:
2 garlic cloves, crushed
2 shallots, chopped
1 litre vegetable stock, hot
2 courgettes, diced
2 tbsp olive oil
175g closed-cup chestnut mushrooms,
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quartered
220g pack smoked tofu, diced
3 tbsp chopped fresh tarragon (optional)
200g long-grain brown rice1 aubergine, diced
1 red pepper, deseeded and diced
DIRECTIONS:
1.Heat the oil and fry the shallots and
garlic gently for 45 minutes in a pan,
until soft. Fry aubergine while stirringoccasionally, until they begin to brown.
Then add the pepper and cook for 23
minutes, add rice and spread evenly.
Add half the stock and boil.
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2.
Partially cover the pan and cook slowly
for 2530 minutes. Add courgettes and
mushrooms; continue to cook for
another2030 minutes. Add more stock
f necessary. Cook until the rice is tendeand the stock is absorbed. Add tofu and
arragon and serve it hot.
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24) Paella with Artichokes and Green
Beans
Prep Time: 20 minutes
Cook Time: 25 minutes
Ready In: 45 minutes
Servings: 4-6
INGREDIENTS:
Finely grated zest and juice of 1 lemon
1 cup (220g) medium-grain rice
1 pinch each saffron and chilli flakes
1/2 tsp smoked paprika
1 bunch asparagus, blanched, trimmed
300ml vegetable stock, heated
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paprika and the lemon zest. Cook,
stirring, for 1 minute. Add the rice and
cook for 1-2 more minutes, continue to
stir and add the wine, the cherryomatoes and hot stock. Bring to a
simmer, cover with baking paper and
reduce heat. Cook for another 12-15minutes.
2.
When the rice is cooked add artichoke,asparagus and beans. Warm it through
and at last squeeze lemon juice over the
paella and garnish with parsley.
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25) Paella with Mushrooms and
Manchego Cheese
Prep Time: 15 minutes
Cook Time: 30 minutes
Ready In: 45 minutes
Servings: 6
INGREDIENTS:
2 tablespoons olive oil
1 cup (4 oz) diced serrano ham
1 cup (4 oz) shiitake mushrooms,
stemmed and chopped
1 cup (3 oz) grated Manchego cheese
1/4 cup (2 fl. oz) of olive oil
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1/4 stick (1 oz) butter, softened
6 cloves garlic, minced
1/2 cup (4 fl.oz) sherry
1/2 teaspoon saffron2 medium onions, chopped fine
2 tablespoons chopped fresh basil
eaves1 cup (4 oz) crimini mushrooms,
stemmed and chopped
1 1/2 cups (12 oz) rice
2 3/4 cups (22 fl. oz) chicken broth1 tablespoon chopped fresh thyme
1 cup (4 oz) oyster mushrooms, stemmed
and chopped.Salt and pepper, to taste
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DIRECTIONS:
1.
Heat the olive oil in a pan and add theonion and garlic . Saut for about 5
minutes or until tender, then add the ham
and mushrooms, and fry for several morminutes, until the mushroom have
softened.
2.Combine rice with the ingredients in the
pan and add the broth, the sherry and the
saffron. When the liquid has almost beenabsorbed and the mixture is creamy,stir
n the Manchego cheese, butter, basil,
and thyme and remove from the heat.
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Allow the paella to cool for 5 minutes.
Season to taste with salt and pepper.
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26) Paella with Cauliflower and Peas
Prep Time: 15 minutes
Cook Time: 20 minutes
Ready In: 35 minutes
Servings: 4
INGREDIENTS:
1 head of cauliflower
1/2 t. salt
1 1/2 t. minced garlic
1/2 t. smoked paprika
hearts in water, drained
1/2 c. green onions, minced
15-20 Spanish olives
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fresh parsley and lime wedges for
garnish
pinch of saffron
pinch of cayenne1 T. apple cider vinegar
1 14 oz. can quartered artichoke 1 c.
frozen peas1 c. cherry tomatoes, split
1 1/2 c. celery, chopped
1 medium onion, minced
1 red pepper, seeded and chopped1/2 c. vegetable stock
DIRECTIONS:
1.
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Remove cauliflower from stem, cut into
florets and put them into your high speed
blender. Meanwhile, put oil in a pan and
saut onion, celery and peppers for afew minutes, until they start to soften.
Add cauliflower puree and continue to
saut for 4-5 more minutes.
2.
Add garlic, saffron, vinegar, smoked
paprika, salt, peas, tomatoes, vegetablestock, and artichoke hearts and bring to
simmer for about 5-6 minutes. Season t
aste and add green onions and olives.Garnish with parsley and lime.
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27) Paella with Spinach and Goat
Cheese
Prep Time: 20 minutes
Cook Time: 45 minutes
Ready In: 1 hour 5 minutes
Servings: 6-8
INGREDIENTS:
3 1/2 cups vegetable stock
3-4 tomatoes, cored and cut thickly
salt and pepper
3-4 large handfuls of spinach
2 tablespoons tomato paste
1/4 cup extra virgin olive oil
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1 medium onion
2 cups short grain white rice
5 large garlic cloves, minced
2 heaping teaspoons smoked paprika1 red bell pepper, chopped
1-14 oz can of artichoke hearts
1/4-1/3 cup goat cheeseuice of 1 lemon
DIRECTIONS:
1.
Preheat the oven to 450F. Warm thestock in a pan. Place the cut vegetables
n a large bowl and drizzle with a
ablespoon of olive oil; season with salt
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and pepper. Heat the remaining olive oi
and add onion and garlic, season
generously with salt and pepper. Cook
until the onion is soft, then stir in theomato paste and paprika. Cook for one
more minute.
2.
Add the rice, cook for a minute or two
more. Add the warm stock to the rice,
when it's shiny, then pile the vegetableson top and crumble the goat cheese over
t.
3.
Bake it in the oven for 20 minutes. If the
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rice is still not tender, let it cook for
another 5 minutes. When the rice is
ready,let it sit in the warm oven for 5-15
minutes. Remove the pan from the oven
and rizzle with lemon juice. Serve
warm.
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28) Paella with Tomatoes
Prep Time: 20 minutes
Cook Time: 15 minutes
Ready In: 35 minutes
Servings: 4-6
INGREDIENTS:
1 T. Olive Oil
1 T. Butter
2 t. Paprika
Salt and Black Pepper
1 1/4 c. Arborio Rice
1 T. minced Garlic
1/2 medium Onion, small dice
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2 c. Water
1/4 c. Red Wine (opt.)
1 T. Tomato Paste
Assorted Heirloom Tomatoes:Brandywine, Lemon Boy, Green Zebra
about 1 1/2 lbs.) Sliced into wedges
DIRECTIONS:
1.Preheat oven to 425 degrees.
2.Dissolve tomato paste in water. Heat
olive oil in a skillet and add butter.
Saute onions and garlic until translucent
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Add rice and paprika. Then add the
water solution and the wine, combine
well. Season to taste with salt and
pepper.
3.
Bring mixture to a simmer and removefrom heat. Place the tomato wedges in
circles around the top. Place uncovered
nto the oven and bake for 15 minutes.
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29) Paella with Zucchinis and Smoked
Paprika
Prep Time: 10 minutes
Cook Time: 50 minutes
Ready In: 1 hour
Servings: 2
INGREDIENTS:
cup short grain brown rice
cup diced tomatoes (about 1 large
one)
2 tablespoon water
5-6 slices zucchini
1 tablespoon olive oil
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1 clove garlic, minced
teaspoon pepper
1 cup vegetable broth
1 shallot, diced cup chickpeas (drained/rinsed if using
canned)
teaspoon salt tablespoon smoked paprika
pimentn)
1 teaspoon tumeric
DIRECTIONS:
1.
Heat olive oil in a pan, add diced
shallots and minced garlic, cook for
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about 4-5 minutes. Then add smoked
paprika, tumeric, and rice; cook for one
minute.Add tomato, water, chickpeas,
and season to taste with salt and pepperStir and cook until the tomatoes start to
boil, which is about 3-4 minutes.
2.
Pour in veggie broth and layer the
zucchini slices on the top, bring broth to
boil and then reduce the heat.
3.
Remove from heat when all the liquid isabsorbes and the rice is done, let sit for
5-10 minutes.
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30) Paella with Corn and Turmeric
Prep Time: 20 minutes
Cook Time: 30 minutes
Ready In: 50 minutes
Servings: 4-6
INGREDIENTS:
2 Plum Tomatoes
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 Sweet Red Pepper
1/4 teaspoon Turmeric
1 1/2 cups Corn kernels
1 Onion chopped
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2 Garlic cloves minced
2 cups Vegetable Stock warm
1 tablespoon Vegetable Oil
1 Green Bell Pepper1 cup Rice Short-grain
Fresh Parsley chopped
DIRECTIONS:
1.
Heat oil in a pan and add onion, garlic,rice and turmeric, cook for 4 minutes or
until onion is softened. Then stir in the
stock, season to taste with salt andpepper and bring toa boil. Reduce heat,
cover and simmer for 10 more minutes.
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2.
Cut green and red peppers in half; also
remove the core and the membranes. Cu
omatoes as well, add to mixture andcook, covered, for 15 minutes or until
he rice is almost done. Add in corn and
cook for about another 5 minutes.Garnish with parsley and serve
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31) Lentil Paella with Peppers
Prep Time: 30 minutes
Cook Time: 30 minutes
Ready In: 1 hour
Servings: 4-6
INGREDIENTS:
4 Garlic; minced
1 c Frozen peas; thawed
1 md Yellow bell pepper; chopped1 md Red onion; chopped
1 c Lentils
1/4 c fresh parsley; Snipped
1 md Onion; chopped
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1 md Green pepper; chopped
1 1/4 c Fat free vegetable broth
1/8 ts Powdered saffron
2 Stalks celery; sliced
2 md Tomato; seeded and chopped
DIRECTIONS:
1.
Cook the green pepper, red onion,
celery, onion, yellow pepper, and garlic
n a pan untill tender but not brown. Add
rinsed lentils, broth, and saffron .
2.
Let it boil and then reduce the heat.
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Simmer covered for 20 to 30 minutes.
Then stir in the tomatoes, peas, parsley,
and heat through. Serve.
Enjoy our other publications
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136/136
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