"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 07-10-2007, 07:10 PM   #1
Executive Chef
 
Dina's Avatar
 
Join Date: May 2004
Location: Mission, Texas
Posts: 2,686
Send a message via Yahoo to Dina
ISO Paella Recipe

Some friends and I are scheduled to make some paella next week and I need to come up with a really good recipe since I'll be hosting this time around. Does anyone have any recipes for paella? Are mussels and calamari a must have in paella? Thanks.

__________________
Dina
If you have much, give of your wealth. If you have little, give of your heart. - Arab proverb
Dina is offline   Reply With Quote
Old 07-10-2007, 08:49 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,732
Dina, I hope someone has a good recipe. I'd like to try it too.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 07-10-2007, 09:58 PM   #3
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,534
Miss Dina…

I don’t know if this qualifies as classic paella, but it is a dish we enjoy at my house.
Obviously you can double the recipe or whatever you need to do. The secret/key is the shrimp stock/broth. The richer it is the better the dish will be.

½ cup of olive oil
1 large onion, chopped
1 large green bell pepper, chopped
1 can diced tomatoes
3 cloves garlic, crushed
A good pinch of saffron
2 or 3 bay leaves
2 teaspoons salt
½ teaspoon black pepper
½ teaspoon Tabasco or to taste
2 cups Shrimp broth
1 cup uncooked rice
1 1/2 pound shrimp head on if possible
½ cup dry white wine your favorite
1 cup fresh or frozen green peas, cooked


Heat the olive oil in a paella pan. Sauté onion and bell pepper until limp. Add tomatoes, garlic, saffron, bay leaf, salt/pepper and Tabasco. Cover and cook about 5 minutes.

To make shrimp broth, take heads/shells and cover with water, Bring to a boil, reduce heat, and simmer for 15 to 20 minutes. Strain.

Add Shrimp broth and rice to sautéed vegetable mixture and bring to a boil. Reduce heat, cover, and cook about 20 minutes, or until rice is done. Add shrimp, green peas, and continue to cook a few minutes or until shrimp are opaque. Sprinkle with wine, cover, and let stand for 5 minutes.

Have fun and Enjoy!
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 07-11-2007, 08:12 AM   #4
Executive Chef
 
Dina's Avatar
 
Join Date: May 2004
Location: Mission, Texas
Posts: 2,686
Send a message via Yahoo to Dina
Thank you Bob. This one sounds great. I will try the shrimp stock for extra flavor.
__________________
Dina
If you have much, give of your wealth. If you have little, give of your heart. - Arab proverb
Dina is offline   Reply With Quote
Old 07-11-2007, 09:17 AM   #5
Senior Cook
 
wysiwyg's Avatar
 
Join Date: May 2007
Location: Michigan
Posts: 446
Send a message via MSN to wysiwyg
Dina,
If you are looking for the most traditional Spanish paella... a la Valenciana (with chicken and rabbit), let me know.
Here is the link, is in Spanish but if you need it, I can translate it for you.

La paella : introducción

Buen provecho!
__________________
"Tell me what you eat, and I will tell you what you are" Anthelme Brillat-Savarin
wysiwyg is offline   Reply With Quote
Old 07-12-2007, 12:19 AM   #6
Executive Chef
 
Dina's Avatar
 
Join Date: May 2004
Location: Mission, Texas
Posts: 2,686
Send a message via Yahoo to Dina
Thank you for the link. I speak and read Spanish so no need for translation; thank you though. That is so nice of you. The recipe sounds delicious!
__________________
Dina
If you have much, give of your wealth. If you have little, give of your heart. - Arab proverb
Dina is offline   Reply With Quote
Old 07-12-2007, 06:16 AM   #7
Senior Cook
 
wysiwyg's Avatar
 
Join Date: May 2007
Location: Michigan
Posts: 446
Send a message via MSN to wysiwyg
I am glad it helped you Dina, you will be able to find other paellas but this is the original from Valencia. The seafood version -similar to the one Bob posted- is the most popular and probably more suitable for summer.
The one with rabbit and chicken is great for winter time, specially when is raining (to cook and enjoy as a group).
I believe the website is entirely in Spanish, but if there are strange words, please check a Catalan-Spanish translator since Valencia speaks a derivative language or let me know. Have fun !
__________________
"Tell me what you eat, and I will tell you what you are" Anthelme Brillat-Savarin
wysiwyg is offline   Reply With Quote
Old 07-12-2007, 08:16 AM   #8
Head Chef
 
Join Date: Jun 2007
Posts: 1,783
Dina, while I have not tried these, they sure do look good:

Williams-Sonoma | Recipes

I have a recipe for an easy version. Will look through my recipes and see if I can find it.
*amy* is offline   Reply With Quote
Old 07-12-2007, 10:17 AM   #9
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
In this country in this age we buy ingedients for a dish, but in reality these dishes were created because of what was available: oil, garlic, rice, broth , tomatoes, saffron, thyme, from there...if on the coast add shellfish, squid, the ink even for a black paella. If inland, the fowl, the sausage, and perhaps more veggies. etc.

It is such a great dish and one you can begin to personalize. A Spanish neighbor of ours taught us the tradition and said make it your own as you like it because they always did! Enjoy
Robo410 is offline   Reply With Quote
Old 07-12-2007, 10:20 AM   #10
Head Chef
 
GrillingFool's Avatar
 
Join Date: Jun 2007
Location: usa
Posts: 2,223
I vaguely remember a Paella making party we had in college. The dish
turned out great... I think! ;) Lots of Sangria went into the chefs.

Think I might have to give it a try again sometime, without the gallons
of Sangria. :)
GrillingFool is offline   Reply With Quote
Old 07-12-2007, 11:57 AM   #11
Head Chef
 
Chopstix's Avatar
 
Join Date: Oct 2004
Location: Singapore
Posts: 1,323
To wyswyg or dina, could you kindly please translate the linked paella recipe? Many thanks! I'm a purist and would like to see what authentic paella looks like.
__________________
'Never eat more than you can lift.' - Miss Piggy
Chopstix is offline   Reply With Quote
Old 07-12-2007, 01:21 PM   #12
Senior Cook
 
wysiwyg's Avatar
 
Join Date: May 2007
Location: Michigan
Posts: 446
Send a message via MSN to wysiwyg
chopstix,
Give me a couple of days, I will be more than happy to translate it for you.
Please let me know if you want just the recipe or the entire website since it has a very nice introduction, references and tips for cooking.
In addition, let me know if you are able to identify all the ingredientes listed (click on them for a picture). I don't know if what is available in Thailand.
Last one: I assume you use metric system, correct me if I am wrong.
__________________
"Tell me what you eat, and I will tell you what you are" Anthelme Brillat-Savarin
wysiwyg is offline   Reply With Quote
Old 07-12-2007, 02:09 PM   #13
Senior Cook
 
Join Date: Sep 2004
Location: S. W. Minnesota
Posts: 157
Paella recipe

Here is a version I often make when entertaining. It takes abour an hour to make, but the rave reviews make it worth it:

Ingredients and amounts aren't very fussy except the rice to liquid ratio of 1 part rice to 3 parts liquid.

Serves 4 (There WON'T be leftovers!)

Use a 12" frying pan, or a paella pan. I have an old Copco yellow enameled paella pan that makes for a great presentation.

Prep:
1/4 cup, or so, olive oil (or canola, or whatever)
2 Chicken breasts cut into 1/2" cubes, salt and pepper to taste and dust with dried oregano, about 1 tsp.

2 Spanish cooked Chorizo sausages, sliced 1/2" (Don't use the Mexican style chorizo if you can avoid it- way too much fat, and it just melts. I used to get it at Whole Foods, but eventually found a local source)

2 garlic cloves, crushed

1/2 to 1 spanish onion, diced

2 ripe tomatoes, peeled, seeded, and finely chopped. (Most of the year, I use 3 or 4 whole canned tomatoes squished by hand in the sink to remove most of the seeds)

1 Bay leaf and some thyme and a pinch of paprika (I have some smoked Spanish paprika I got as a gift - wonderful stuff)

1 cup short to medium grain rice. (I use Arborio)

Pinch of Saffron threads (expensive! I have cheated and used a little turmeric with good results)

Seafood:
24, or so, small raw shrimp, or fewer larger ones (about 1/2 lb.)
1 dozen mussels (optional- must be kept alive until cooked- don't wrap in plastic-keep on ice in the fridge and use the same day as purchased-throw out any not closed, cracked shells, etc.)

3 cups heated chicken stock or water. Throw in the shrimp shells for extra flavor and 1/2 cup dry white wine. boil for a few minutes, strain and keep hot.

1/2 cup of frozen sweet peas, thawed.

lemon wedges

Pimentos, or roasted red sweet peppers - do it yourself, or from a jar, in strips

Cook (about 30 minutes total):

Heat the oil in a skillet or paella pan.
Brown the chicken cubes.
Add and brown the Chorizo.
Remove the meat and set aside. Drain any excess oil, but don't clean the pan. You should have about 2 Tbsp.

Make a sofrito by sauteeing the onions (and raw peppers, if using) for a few minutes, add the garlic and cook 1 minute, add the tomato, and cook until the mixture caramalized a bit and the flavors meld. Season with salt and pepper and a pinch of paprika.

Add the rice, stirring to coat the grains Add the saffron.

Immediatly add the stock. and simmer for 10 minutes, gently moving the pan around so the rice cooks and absorbs the liquid evenly. I have been known to cover and steam if the rice is taking longer.

Re-add the meat (remove the bay and thyme). Simmer uncovered without stirring another few minutes. Add the mussels by poking down into the rice.

Add the shrimp, scatter the peas on top, and arrange the roasted peppers on top.

Check for unopened mussels and discard. Rest off the heat for 5 min.

You can hold in a low oven for as much as a half hour, without problem, while you finish your sangria.

Garnish with the lemon wedges, and serve, accompanied by a nice dry white wine.
Walt Bulander is offline   Reply With Quote
Old 07-12-2007, 11:39 PM   #14
Senior Cook
 
wysiwyg's Avatar
 
Join Date: May 2007
Location: Michigan
Posts: 446
Send a message via MSN to wysiwyg
Chopstix,
Attached is the paella valenciana link I provided previously in English.
No need for translation since Google has a version already :)

Translated version of http://www.lapaella.net/

Please let me know if you have questions.
__________________
"Tell me what you eat, and I will tell you what you are" Anthelme Brillat-Savarin
wysiwyg is offline   Reply With Quote
Old 07-15-2007, 09:30 AM   #15
Head Chef
 
Chopstix's Avatar
 
Join Date: Oct 2004
Location: Singapore
Posts: 1,323
Hi Wysiwyg, thank you so much! Really appreciate it! :-D
__________________
'Never eat more than you can lift.' - Miss Piggy
Chopstix is offline   Reply With Quote
Old 07-22-2007, 09:08 PM   #16
Executive Chef
 
Dina's Avatar
 
Join Date: May 2004
Location: Mission, Texas
Posts: 2,686
Send a message via Yahoo to Dina
Thank you very much Walt! You were very thorough and I will definitely add some of your ingredients on the paella. Now, I'm on a search for sangria.
__________________
Dina
If you have much, give of your wealth. If you have little, give of your heart. - Arab proverb
Dina is offline   Reply With Quote
Old 07-24-2007, 09:24 PM   #17
Executive Chef
 
Dina's Avatar
 
Join Date: May 2004
Location: Mission, Texas
Posts: 2,686
Send a message via Yahoo to Dina
Our paella luncheon was wonderful. My 5 friends showed up, we drank lots of sangria and then got to working on the paella. Thank you all for your great recipes. We incorporated all recipes and it turned out delicious!


__________________
Dina
If you have much, give of your wealth. If you have little, give of your heart. - Arab proverb
Dina is offline   Reply With Quote
Old 07-25-2007, 07:06 AM   #18
Assistant Cook
 
Join Date: Jul 2007
Posts: 7
I know you had a great time. My favorite paella recipe is Julia Child's! Here is a link. I use whatever seafood I can find--mussels,calamari, clams, lobster tails (when I REALLY want to impress!). They just get added at the end for the final steaming to heat/cook.
GMA Recipe: Paella 'a l'Americaine
Soup Lover is offline   Reply With Quote
Old 11-27-2007, 11:17 PM   #19
Assistant Cook
 
Join Date: Sep 2007
Posts: 49
Here is a picture of two paella in did last week

Easy and fun
Attached Thumbnails
Click image for larger version

Name:	November2007Download 1640001.jpg
Views:	210
Size:	65.9 KB
ID:	3177  
bigrhino2 is offline   Reply With Quote
Old 11-28-2007, 12:00 AM   #20
Head Chef
 
qmax's Avatar
 
Join Date: Oct 2007
Location: Puget Sound convergence zone
Posts: 997
Epicurious.com: Recipes, Menus, Cooking Articles & Food Guides
Food Network : Healthy Recipe Collections, Party Ideas, Quick & Easy Recipes, Cooking Videos
RecipeSource: Your Source for Recipes on the Internet

I am curious. The internet is filled with some pretty spectacular recipe sites. Why does one come here?

These three provide many versions of just about (not quite) anything you might want.
qmax is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 09:51 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.