Recipes

[weight watcher]

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

[ahoymate]

"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

[Momof3rescuetzus]

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

[weight watcher]

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.

[flbettyboop]

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

Boop

[Sabatini2]

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!!

[weight watcher]

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.

[Zhills]

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.

[Sabatini2]

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!

[shoesnbags]

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!