topic Re: PAELLA in Recipes

PAELLA

weight watcher — Thu, 27 Feb 2014 21:22:41 GMT

I sure would appreciate a nice, easy recipe for paella. I would need to serve ten. Thank you so much for your help.

Re: PAELLA

ahoymate — Thu, 27 Feb 2014 21:29:34 GMT

"Easy" recipe for Paella? These 2 words, easy & Paella don't go together. Paella takes time, lots of ingredients and prep, let alone cooking time and a Paella pan. Just to name a few things that make this delicious dish not "easy". Good luck

Re: PAELLA

Momof3rescuetzus — Thu, 27 Feb 2014 21:51:37 GMT

http://www.food.com/recipe/super-easy-paella-111564

Re: PAELLA

weight watcher — Fri, 28 Feb 2014 00:41:23 GMT

Momof3rescuetzus and Skylands, thank you so much for your prompt response. I do know if I Google it I would get hundreds of recipes but I was looking for one that was tried and true by a member of this Community. I did make a wonderful, easy Paella recipe about 40 years ago but unfortunately I misplaced the recipe. Oh well, maybe someone will have a recipe for me. Thank you again.

Re: PAELLA

flbettyboop — Fri, 28 Feb 2014 01:44:15 GMT

Check the Chew website. Mario made paella about a week ago. Not difficult.

Boop

Re: PAELLA

Sabatini2 — Fri, 28 Feb 2014 02:14:10 GMT

Hi! I think it's awesome that you want to undertake making a paella for your dinner party! Now, that's the kind of party I'd love to be invited to! If you were just making the dish for a few people, I'd say go ahead & use a big, heavy skillet, but a paella for 10 people is sizable, so you might want to invest in a paella pan to handle it, or go the less authentic route, & cook things separately.

There are paella pans on Amazon, & on this site, the '10 serving' pan is approximately $30:

The Spanish Table,

Also, don't be deterred by what's considered the "right way" to make a paella. I found the following info on a site called The Paella Company, & they ought to know a thing or two! Here:

"The one thing that you will notice when searching for a paella recipe is that there seems to be a near infinite number of variations - often you will see statements like "traditional recipe that my Mama used to make...” or "real paella recipe" - but the recipes are all very different. You will also see comments on message boards or recipes that you "mustn't add this", or you "must add that" - but as with many world famous dishes, they change, expand and develop over the years - take pizza for example. A few basic principles need to be followed to cook pizza and the rest is up to the "chef"!, The same principles apply to cooking a Paella!"

Have fun, weight watcher!!

Re: PAELLA

weight watcher — Fri, 28 Feb 2014 02:29:53 GMT

flbettyboop, thank you for your suggestion.

Sabatini2, I remember you from some years ago. Thank you for your very constructive and informative response. Now I'm not so sure I want to do this, I'm going to have to give it some thought but thank you again for your very kind answer.

Re: PAELLA

Zhills — Fri, 28 Feb 2014 02:47:28 GMT

Paella from the Columbia Restaurant in Tampa, FL

Serve your paella in an authentic paella pan, cooked with Calasparra rice, La Chinata smoked paprika from La Vera, Spain and Spanish olive oil.

Ingredients

4 Oz. Pork loins, cut in chunks
6 Oz. Chicken breast
6 Oz. Peeled and deveined shrimp
4 Oz. Scallops
4 Oz. Calamari rings
4 Oz. Grouper fillet, cut in chunks.
6 Clams Little Necks
6 Fresh mussels

1 Onion, julienne cut
1 Green pepper, cut in strips
4 Garlic clove minced
4 Oz. Olive oil extra virgin
1 Vine ripe tomato, peeled, seedless and chopped
8 Oz. White wine
1 Bay leaf
1 Pinch Saffron
1 Teaspoon Salt
½ Teaspoon Ground black pepper
20 Oz. Chicken stock

6 Oz. Green peas cooked
6 Strips Pimentos
6 White Asparagus Spears

1 Lemon

10 Oz. Uncooked Valencia rice

Preparation (you can use any combination of seafood, pork or chicken)

In a Paella pan, heat the olive oil and sauté the pork and chicken.

Then, add garlic, bay leaf, onions, and green peppers. Sauté until onions are transparent.

Add white wine, tomatoes, saffron, salt, and pepper. Bring to a boil.

Then, add rice and chicken stock and bring to a boil.

Then add seafood and cover the paella and bake in oven at 350 degrees for 20 minutes.

Garnish with peas, pimentos, asparagus, and lemons. Serves 4-6 people.

Re: PAELLA

Sabatini2 — Fri, 28 Feb 2014 02:52:37 GMT

On 2/27/2014 weight watcher said:
flbettyboop, thank you for your suggestion.

Sabatini2, I remember you from some years ago. Thank you for your very constructive and informative response. Now I'm not so sure I want to do this, I'm going to have to give it some thought but thank you again for your very kind answer.

Aw, shoot! I didn't mean to deter you! I say, go for it! There are ways around everything, & in the kitchen there are no rules!

Just recently I went through an Asian dumpling kick, & to be authentic way, you're supposed to make the dough, roll it into a log, snap off a hunk & roll each piece into a small round. It suddenly occured to me to make an easy pasta dough, roll flat & cut out rounds as if I was making ravioli. EASY! Not authentic, but it worked.

I'm dying for you to make that paella!

Re: PAELLA

shoesnbags — Fri, 28 Feb 2014 02:53:32 GMT

On 2/27/2014 Zhills said:
Paella from the Columbia Restaurant in Tampa, FL

Serve your paella in an authentic paella pan, cooked with Calasparra rice, La Chinata smoked paprika from La Vera, Spain and Spanish olive oil.

Ingredients

4 Oz. Pork loins, cut in chunks
6 Oz. Chicken breast
6 Oz. Peeled and deveined shrimp
4 Oz. Scallops
4 Oz. Calamari rings
4 Oz. Grouper fillet, cut in chunks.
6 Clams Little Necks
6 Fresh mussels

1 Onion, julienne cut
1 Green pepper, cut in strips
4 Garlic clove minced
4 Oz. Olive oil extra virgin
1 Vine ripe tomato, peeled, seedless and chopped
8 Oz. White wine
1 Bay leaf
1 Pinch Saffron
1 Teaspoon Salt
½ Teaspoon Ground black pepper
20 Oz. Chicken stock

6 Oz. Green peas cooked
6 Strips Pimentos
6 White Asparagus Spears

1 Lemon

10 Oz. Uncooked Valencia rice

Preparation (you can use any combination of seafood, pork or chicken)

In a Paella pan, heat the olive oil and sauté the pork and chicken.

Then, add garlic, bay leaf, onions, and green peppers. Sauté until onions are transparent.

Add white wine, tomatoes, saffron, salt, and pepper. Bring to a boil.

Then, add rice and chicken stock and bring to a boil.

Then add seafood and cover the paella and bake in oven at 350 degrees for 20 minutes.

Garnish with peas, pimentos, asparagus, and lemons. Serves 4-6 people.

Oh my, I've eaten this at the Columbia and will vouch for how delicious it is!

Re: PAELLA

RespectLife — Fri, 28 Feb 2014 17:07:26 GMT

weightwatcher...if you do try it, would you please make it for 11 instead of 10? I would LOVE to eat this dish and could be over in a second!

The recipes look fantastic with such a blend of great ingredients! Zhills, that recipe is to die for! Thanks for posting. Maybe I can give it a go someday!

Let us know if you give it a whirl...would love to hear how it came out!

Re: PAELLA

weight watcher — Fri, 28 Feb 2014 20:08:13 GMT

You ladies are adorable and so gracious, you've given me a good laugh for the day.

Zhillis, I've been to Tampa so many times I can't count but I didn't know of this restaurant, my loss for sure. You were so kind to post the recipe and I promise that one day I will give it a go. If I do make Paella your all invited and that includes you, RespectLife.

Sabatini2, thank you so much for the linki, I'm enjoying it immensely and, if I let myself go, I would buy everything. I think, if I do make it, I'll first try it for just DH and myself. If all turns out okay I'll do it for guests.

Again, thank you all for your kind, constructive words of wisdom.

Re: PAELLA

Zhills — Sat, 01 Mar 2014 17:52:57 GMT

This recipe is really very easy. The seafood market will prep the seafood so you just unwrap and add it to the mixture. Saute onion, etc., add rice and seafood and bake. Worth it!

Re: PAELLA

weight watcher — Sat, 01 Mar 2014 19:35:24 GMT

Zhills, it sure does look good, thank you again.

Re: PAELLA

forrestwolf — Sat, 01 Mar 2014 20:23:56 GMT

Paella

Ingredients

1 medium sweet red pepper, chopped

1 tablespoon canola oil

6 green onions, thinly sliced

4 garlic cloves, minced

2 cans (14-1/2 ounces each) vegetable broth ( I use chicken broth)

2 teaspoons ground coriander

1 teaspoon ground turmeric (can also add in strands of saffron, but really no need)

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon cayenne pepper

2 pounds uncooked medium shrimp, peeled and deveined ( can add in chopped pork loin, and chicken as well)

2 cups uncooked couscous ( I have used cooked yellow rice,or pearl couscous with a bit more liquid, that Sabatini2 made me aware of )

2 cups frozen peas, thawed

1 tablespoon butter

2 tablespoons chopped almonds, toasted

2 tablespoons minced fresh parsley

Lemon wedges

Directions

In a large nonstick skillet coated with cooking spray ( I do not do this to my nonstick pans), saute red

pepper in oil for 2 minutes. Add onions and garlic; cook 1 minute

longer.

Stir in broth and seasonings; bring to a boil. Add shrimp; cook for

2-3 minutes or just until shrimp turn pink. Return to a boil. Stir

in the couscous, peas and butter.

Remove from the heat; cover and let stand for 5 minutes. Fliff up with a

fork. Sprinkle with almonds and parsley. Serve with lemon.

ORIGINAL RECIPES CALLS FOR MUSSLES, BUT I REALLY DO NOT LIKE SHELLS IN MY COOKED RECIPES, AS SHELLS JUST DO NOT APPEAL TO ME, BUT CAN BE USED WHEN YOU ADD SHRIMP)

Re: PAELLA

weight watcher — Sun, 02 Mar 2014 20:33:05 GMT

Hi forrestwolf! It was so kind of you to post your recipe for Paella. I must say it doesn't seem to be as intimidating as some of the other ones. I would just like to clarify that the couscous is not cooked when you add it but, if you choose the yellow rice, it is two cups cooked prior to adding. If you use the pearl couscous it needs to be cooked prior to adding with extra water?????? I hope I haven't confused you. Thank you so much.

Re: PAELLA

Sabatini2 — Mon, 03 Mar 2014 04:16:16 GMT

weight watcher,...don't forget to let us know all about it, if you do make the paella for your company. But regardless of what you decided upon, I hope you have a really good time!

Re: PAELLA

weight watcher — Wed, 05 Mar 2014 02:25:16 GMT

Sabatini2, Awwww, your so sweet. I promise I'll let you know, I'm going to keep meticulous notes. Thank you and be well.