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Paella Valenciana Recipe

  • Ingredients: 34
  • Serves: 6

Paella valenciana with chicken stock or canned low-sodium broth, saffron threads, olive oil, , small red bell pepper, seeded and chopped, small green bell pepper, seeded and chopped, small carrots, chopped, small onion, peeled and chopped, spanish chorizo, chopped, short-grain spanish rice, mussels, de-bearded and scrubbed, clams, scrubbed, shrimp, peeled and deveined, fresh green peas, lemons: 1 juiced, 1 cut into wedges for serving.

Ingredients

  • 6 cups chicken stock or canned low-sodium broth
  • 1/2 tsp. saffron threads
  • 1/3 cup olive oil
  • 1 pound boneless, skinless chicken breast, cut into bite-size pcs.
  • 1 small red bell pepper, seeded and chopped
  • 1 small green bell pepper, seeded and chopped
  • 2 small carrots, chopped
  • 1 small onion, peeled and chopped
  • 8 oz. Spanish chorizo, chopped
  • 3 cups short-grain Spanish rice
  • 4 mussels, de-bearded and scrubbed
  • 4 clams, scrubbed
  • 4 shrimp, peeled and deveined
  • 1 cup fresh green peas
  • 2 lemons: 1 juiced, 1 cut into wedges for serving

For the Rice:

For the Wasabi Coating:

  • 2 salmon fillets, about 6 ounces/175 gram each
  • Salt and pepper

Roast breast:

  • Ingredient info: Dried chiles de árbol are thin, red, very hot 3″-long chiles. Find them at Latin markets, specialty foods stores, and some supermarkets. Duck fat is available at hudsonvalleyfoiegras.com. Juniper berries are available at thespicehouse.com.

Equipment:

  • Meat grinder fitted with a medium die

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid

Dippers

Directions

  1. Step 1 1. In a saucepot over medium-high heat, bring the chicken stock to a boil and add the saffron. Reserve the stock warm over medium-low heat.

    For this step you will need

  2. Step 2 2. In a medium-size paella pan over medium-high heat, heat the oil. Add the chicken to the pan and cook, stirring occasionally, until browned, 5 to 6 minutes.

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  3. Step 3 3. Add the peppers, carrots, onion, and chorizo, and sauté until the vegetables just start to tenderize, 3 to 4 minutes.

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  4. Step 4 4. Add enough of the warm stock to the pan to just cover the rice, and bring the liquid to a boil. Cover the pan, reduce the heat to medium, and simmer for 10 minutes.

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  5. Step 5 5. Arrange the seafood and peas over the rice, add the lemon juice, re-cover, and continue simmering until the seafood is cooked through and shellfish have opened, 4 to 5 minutes.

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  6. Step 6 Remove the cooked paella from the heat and let rest for 5 minutes before serving. Serve with lemon wedges.

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Paella Valenciana Recipe

  • Ingredients: 43
  • Serves: 8

Paella valenciana with water and drained, salt, divided use, rabbit, extra virgin olive oil, , freshly ground black pepper, ripe tomatoes, peeled and puréed, chopped onions, minced garlic, green beans, 1/2 to 3 quarts water, plus more as needed, rosemary sprig, generous pinches saffron, bomba rice.

Ingredients

  • 1 3/4 cups dried lima beans , soaked overnight in 10 cups water and drained
  • 6 1/2 tsps. salt, divided use
  • 1 rabbit
  • 1/2 cup extra virgin olive oil
  • 1 large chicken , cut into 8 pcs.
  • 2 tsps. freshly ground black pepper
  • 4 ripe tomatoes, peeled and puréed
  • 1 3/4 cups chopped onions
  • 2 1/2 tsps. minced garlic
  • 2 3/4 cups green beans
  • 2 1/2 to 3 quarts water, plus more as needed
  • 1 rosemary sprig
  • 2 generous pinches saffron
  • 4 cups Bomba rice

Picada:

  • 1 thick slice of chewy peasant style bread
  • generous 3/4 cup extra-virgin olive oil
  • 20 shelled hazelnuts
  • grated or finely shredded zest of 1 orange
  • 1 tbsp. orange juice
  • 1 garlic clove, peeled
  • small bunch of oregano, leaves only

For the Steaks:

Tapenade

Salad

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid

Dippers

Directions

  1. Step 1 1. Bring 10 cups of water to a boil over medium-high heat and add the dried beans. Reduce the heat to a simmer and cook until just tender, 1 to 1 1/2 hours.

    For this step you will need

  2. Step 2 Stir in 2 teaspoons of salt and let rest in their liquid for about 30 minutes before draining.
  3. Step 3 2. Cut up the rabbit: Cut off the hind legs, using a sharp boning knife to slice between each leg and the hip joint.
  4. Step 4 Cut each hind leg into two pieces, slicing at the joint between the thigh and leg. Cut off the front legs, slicing between each leg and the shoulder joint.
  5. Step 5 Cut the body into three sections: ribs, loin, and bottom, using a heavy meat cleaver. Cut the loin in half, then cut the ribs in half through the breast and backbone, then cut each half in half.
  6. Step 6 3. Prepare a wood (or charcoal) fire and heat the oil in a large paella pan set over the hottest part of the fire.

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  7. Step 7 Season the chicken and rabbit with 2 teaspoons each of salt and pepper. When the oil is hot, add the chicken and rabbit and fry over medium-high heat, turning the meat to brown all sides evenly, 8 to 10 minutes.

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  8. Step 8 4. Add the tomatoes, onions, garlic, and green beans and continue to cook over medium heat until the beans are nearly tender, about 15 minutes.

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  9. Step 9 Add 10 cups of water and the rosemary sprig and move to the hottest part of the grill, or rearrange or add coals to raise the heat to high.

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  10. Step 10 Cover the pan with a grill lid.
  11. Step 11 5. Remove the lid when the water comes to a boil. Stir in 2 1/2 teaspoons of salt and the saffron, then sprinkle the rice evenly around the pan directly into the liquid, avoiding the meat.

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  12. Step 12 6. Add the broad beans. Stir gently one time only to evenly distribute the rice (do not stir again).

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  13. Step 13 Remove the rosemary.
  14. Step 14 7. Cook, uncovered, turning the pan one-quarter turn every 5 minutes to help ensure even heat distribution.
  15. Step 15 Cook the rice over high heat for 10 minutes, or until the water is almost absorbed, then move to a cooler part of the grill and cook at a gentle simmer over low heat for another 10 minutes, or until the rice has absorbed all of the liquid.

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  16. Step 16 The rice should be al dente when it is done; if it is too firm when the liquid is absorbed, add additional water 1 cup at a time, continuing cooking until the rice is done.

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  17. Step 17 During this period, keep the heat at a level that allows the liquid to simmer gently.
  18. Step 18 8. Remove the paella from the heat, and cover and allow to sit for 5 to 10 minutes before serving. Serve about 2 cups of the rice and vegetables and 1 piece each of the rabbit and chicken for each of 8 servings in large heated soup bowls.
  19. Step 19 Or place the warm paella pan on the table and allow guests to serve themselves.

Nutrition information

Calories 1,283 Carbohydrates 111 g (37%)
Fat 55 g (85%) Protein 82 g (163%)
Saturated Fat 14 g (69%) Sodium 2,123 mg (88%)
Polyunsaturated Fat 10 g Fiber 10 g (40%)
Monounsaturated Fat 26 g Cholesterol 235 mg (78%)
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