May 19, 2009
Paella. That yummy Spanish dish with it's classic saffron-yellow rice. Brightly colored veggies, and combination of seafood and meats. But have you read a recipe for paella? Or seen ...
Yield: 8 servings
edit Ingredients
⅔ |
cup olive oil |
4 |
teaspoons oregano |
4 |
teaspoons dry basil |
3 |
|
2 |
teaspoons salt |
1 |
teaspoon pepper |
2 |
whole boneless chicken breasts, skinned and cut in bite-size pieces 1 lb. |
12 |
large shrimp |
3 |
chorizo sausage , in small pieces (3 oz.) |
2 |
large yellow onions , chopped |
1 |
large green pepper , chopped |
2 |
cups rice |
3 |
cups hot chicken broth |
4 |
large tomatoes, peeled, seeded and chopped |
1 |
teaspoon powdered saffron |
1 |
teaspoo coriander |
1 |
cup frozen peas |
¾ |
pound scallops |
12 |
|
2 |
red peppers , cut into strips |
edit Preparation
Step 1 |
In a bowl, combine olive oil, oregano, dry basil, garlic, salt and pepper. |
Step 2 |
Place chicken and shrimp in another bowl; pour over marinade. Cover and refrigerate overnight. Heat about 1 tablespoon marinade in frypan over medium heat. Remove chicken and drain; add to pan and cook until lightly brown. |
Step 3 |
Remove from pan; set aside. Add sausage to pan; cook over medium heat until well browned. |
Step 4 |
Add onions and green pepper to pan; raise heat to medium-high; cook until vegetables are soft. Stir in rice; brown slightly. |
Step 5 |
Add broth, tomatoes, saffron, coriander, chicken and sausage; boil, cover, heat and simmer for 25 minutes, stirring occasionally until rice is tender. |
Step 6 |
Add peas and scallops; toss gently. |
Step 7 |
Transfer Paella to large ovenproof 6-quart baking dish or paella pan. |
Step 8 |
Drain shrimp; push into rice mixture along with clams. |
Step 9 |
Bake, covered, in 350 degrees oven for 15 to 20 minutes, or until shrimp are pink and clams open. |
Step 10 |
Garnish with pimento strips, if desired. |
edit Tools
edit About Paella
Paella is a Spanish dish widely thought to have originated the City of Valencia, though popular throughout Southern Spain.
Related Recipes
Shrimp & Scallop Scampi
Butter, Garlic Clove, Parsley, Salt, Sea Scallop
Butter, Garlic Clove, Parsley, Salt, Sea Scallop
Cold Fish Salad
Calamari, Celery, Clove, Crabmeat, Garlic
Calamari, Celery, Clove, Crabmeat, Garlic
Mariscada Mariscos
Clam, Egg, Flour, Garlic, Ginger
Clam, Egg, Flour, Garlic, Ginger
Quick Seafood Sauce
Butter, Crabmeat, Dill, Flour, Milk
Butter, Crabmeat, Dill, Flour, Milk
Seafood Stroganoff
Butter, Clam, Clove, Cumin, Garlic
Butter, Clam, Clove, Cumin, Garlic
Other Names: Paella Valenciana
Related Blogposts
Bloggers, have you written about Paella? Add a widget!
Pantry Eats: “Face Lift”
May 26, 2009
Please excuse the mess. This food blog is getting a facelift. We should be back on track next week sometime. We hope you will love the new user friendly Pantry ...
Cebu Restaurants: “VIPs in Asia: Great Hangout in IT Park”
June 21, 2009
It’s difficult to find a place at the IT Park that has good food and away from a noisy street or crowd. My search is over with the opening ...
Herbivoracious: “Vegetarian Paella”
June 22, 2009
I know, when you think paella, you think seafood paella. But the real main event is beautifully cooked, tomato and saffron infused short-grain rice with a caramelized crust (socarrat) on ...
ZOE: “Double Post! Dill-icious Cucumber Chilled Soup & Summer Corn Soup”
August 13, 2009
Finally, finally, finally I get my laptop back! It's been way too long and I've missed all my foodie friends a lot. Because I've taken many photos ...
Pantry Eats: “Tarragon Vinegar -- Add A Little Gourmet To Your Pantry”
August 13, 2009
Every pantry needs a little splash of gourmet and flavored vinegars are an easy way to bring pizazz to your pantry shelves. I am a huge fan of the mild ...
FoodstuffMelb: “Hispanic Festival 2009”
November 30, 2009
Despite the unseasonal downpour, the heat was certainly on last Saturday as Fitzroy played host to the 2009 Hispanic Fiesta. Officially established in 1978, the Hispanic Fiesta celebrates all things ...
Related Content
Wikipedia
Paella () is a rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon near the eastern coast of Spain's Valencian region. Many non-Spaniards view paella as Spain's national dish. However, most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identity symbols. There are three widely known types of paella: Valencian paella (), seafood paella () and mixed paella (); but there are many others as well. Valencian paella consists of white rice, green vegetables, meat, snails, beans and seasoning. Seafood paella replaces meat and snails with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of meat, seafood, vegetables and sometimes beans. Most paella chefs use calasparra(accessed 12/04/2008)(accessed 12/04/2008)or bombarices for this dish. Other key ingredients include saffron and olive oil.
