Susan Hughes - Paella: The Ultimate Recipe Guide - Over 30 Delicious & Best Selling Recipes

PAELLA The Ultimate Recipe Guide Over 30 Delicious & Best Selling recipes Copyright ENCORE PUBLISHING. All rights reserved. This book is copyright protected and intended for personal use only. You may not amend, distribute, sell, use, quote, or paraphrase any part of or any content within this book without the full consent of the author, publishing company, and/or copyright owner. Making copies of these pages or any portion for any purpose other than your personal use is a violation of United States copyright laws. DISCLAIMER Encore Publishing and its authors have used their best efforts in preparing these pages and their publications.

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1. Seafood Paella
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 (about 6 ounces), sliced 1 medium yellow onion, chopped 1 1/2 cups white rice 1 (10-ounce) can diced tomatoes with chiles 3 tablespoons tomato paste 1 green pepper, seeded, ribbed and thinly sliced 2 pounds raw, peeled large shrimp 1 pound sea scallops 4 garlic cloves, finely chopped Salt and pepper 1 teaspoon Spanish saffron, pistils only 1/3 cup chopped Italian parsley leaves Lemon wedges, for decoration DIRECTIONS: Bring the chicken stock to a boil in a medium saucepan. In a large saucepan heat the oil and add the onion over medium-high heat. Add the garlic, the peppers, the saffron and the chorizo and let it cook for 6 minutes or until vegetables are soft and chorizo has browned.

Stir in the rice, tomatoes and tomato paste until all isl mixed and cook for another 5 minutes. Add the chicken stock and keep stirring, until the stock is almost absorbed. Cover the pan with aluminum foil, and keep cooking for 20 to 25 minutes or until rice is tender. After that add the shrimp and the scallops and cook covered for another 5 to 7. Decorate the paella with chopped parsley and lemon wedges.
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-inch-thick rounds Freshly ground black pepper 1 to 2 tablespoons olive oil, as needed 16 large shrimp (about 12 ounces), peeled and deveined 1 teaspoon smoked Spanish paprika (pimentn dulce) 2 medium, ripe tomatoes (about 12 ounces) 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces 2 medium garlic cloves, finely chopped 1 medium yellow onion, small dice 4 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 2 medium lemons, cut into 8 wedges each, for serving 2 tablespoons coarsely chopped fresh Italian parsley leaves DIRECTIONS: Cut the tomatoes in halves.

Grate them, leave out the skins. Put the shrimp in a medium bowl, add 1/4 teaspoon of the paprika, and season it with salt and pepper. Toss to combine and refrigerate until later. Put the chicken in a bowl and season with salt and pepper; set it aside as well. Heat a pan and add the chorizo for about 2 to 3 minutes. Remove chorizo and set aside.

Add 1 to 2 tablespoons of olive oil to the pan, if there's not enough fat. Grill the chicken pieces until they are golden brown, about 6 minutes total; set aside. Add onion, season to taste with salt and pepper, cook about 5 minutes, then add the garlic, paprika, and the saffron. Cook about 30 seconds, then add the reserved tomato pulp and juice; cook about 3 minutes, then add the rice and salt. Stir well Add the broth and stir again. Arrange chorizo and chicken over the rice.

Bring to simmer, cook about 12 minutes. Do not stir from this point on. Put the shrimp and the shellfish in the rice. Cook until the shellfish have opened, the shrimp are done, and the rice is tender, which is about 10 to 12 minutes. Then r emove the pan from the grill, cover it with foil, and let it stand for 5 minutes.
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-green parts only 2 cups shelled peas or frozen peas 1 tablespoon smoked paprika 1/4 teaspoon saffron threads 2 1/2 cups short-grain rice (such as bomba, Valencia, or calasparra) 1/2 cup olive oil 7 cups hot seafood or chicken stock 1 1/2 teaspoon kosher salt 3 11 1/4-pound lobsters, halved lengthwise, claws cracked 3 halved lemons DIRECTIONS: Prepare a charcoal grill.
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-green parts only 2 cups shelled peas or frozen peas 1 tablespoon smoked paprika 1/4 teaspoon saffron threads 2 1/2 cups short-grain rice (such as bomba, Valencia, or calasparra) 1/2 cup olive oil 7 cups hot seafood or chicken stock 1 1/2 teaspoon kosher salt 3 11 1/4-pound lobsters, halved lengthwise, claws cracked 3 halved lemons DIRECTIONS: Prepare a charcoal grill.

Put a paella pan on the grill grate and heat 1/2 cup olive oil. Add the Spanish chorizo and the green garlic, cook for 34 minutes. Add the smoked paprika and the rice, let it cook for 2 minutes, stir often. Mix saffron 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. Arrange the halved lobsters over the pan. Continue to cook, while rotating the pan often,. Be sure to maintain even heat at all times. Cook until the rice is almost tender and the lobster is done, which should be about 10 more minutes. Scatter the peas on top.

Allow the rice to absorb all of the liquid, so that the bottom and the edges get crusty, about 510 minutes. Which is a total cooking time of about 40 minutes. 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
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 large pinch of saffron strands 1 red pepper, seeded and roughly chopped 1 tbsp extra virgin olive oil 34 sprigs of fresh rosemary 2 red mullet, about 180 g (6 oz) each, cleaned 360 ml (12 fl oz) hot fish stock, or as needed salt and pepper lemon wedges to serve 1 yellow pepper, seeded and roughly chopped 200 g (7 oz) cooked peeled tiger prawns 2 garlic cloves, crushed 250 g (8 oz) long-grain brown rice 100 ml (3 fl oz) dry white wine 115 g (4 oz) asparagus tips, cut in half lengthways 115 g (4 oz) frozen peas DIRECTIONS: Heat the olive oil in frying pan, add the onion s and saute for 5 minutes. Soak the saffron in boiling water meanwhile. Put the peppers and garlic in the pan and cook for 34 minutes.