Anybody have any good recipes for...?

Question

Palella???? It's some type of hispanic dish consisting of rice and seafood. Preferably shrimp and scallops! 10 points to the yummiest recipe & possible side dish!

Answer 1

sorry you make it difficult cause it's called paella

Ingredients: 1 cup risotto rice .....

1 bullion cube (vegetable)......

1|4 cup vegetable oil......

1|4 cup olive oil ......

some white wine (optional).......

safran (to taste, about 5 mg).......

1/2 lb frozen shrimp........

1/2 ld frozen fish (any firm fish, cableau, etc).........

assorted vegetables like broccoly, zuccini, fine green beans,

tomatos, etc .... cut to bite size..........

1 lemon...........

Directions: Trick: thow, drain and pat dry fish and shrimp.

Heat veg. oil in large frying pan and heat seal shrimp, about 30

sec each side. place on paper. same with fish. This seals in

juices.

set aside.

drain pan of veg oil, add olive oil, heat.

glaze rice until transparent.

reduce heat and add water and wine, about 1 1|2 cup.

add bullion cube, distribute.

cover and simmer for about 10 minutes, add water as needed

for mixture to be soupy.

Add salt as needed.

Add vegetables, zuccini, beans first .... broccol, tomatos last.

after 15 minutes of total cooking carefully bury fish in rice.

Arrange shrimp on top.

cover and cook gently, for a few more miniutes until all liquid is

absorbed and shrimp are plump.

cut lemon into wedges, arrange on top and serve immediately

with a green salad and a hardy white wine ..

Answer 2

NO EXACTAMENTE PAELLA (NOT EXACTLY PAELLA)

======================================...

Ingredients:

------------

1-1/2 cups   long grain rice

1/2 lb       medium prawns in the shell

1/2 - 1 lb   of nice sausages, your favorite kind

6-10         clams

EITHER  1/2 cup milk and 1/4 tsp Spanish saffron

OR      1 medium tomato, chopped

1 clove      garlic, crushed

1-1/2 tblsp  salt

1            bay leaf

water

white wine

olive oil

A large frying pan or sauteuse, with a good cover.

Instructions:

-------------

Peel the prawns.  Put the shells into a small saucepan, cover well with

water, add the salt, bay leaf and garlic, bring to a boil, reduce to

simmer, cover.

Use either saffron or tomato to add color.  If you use saffron, heat the

milk to bit less than boiling, and add the saffron to it.  If you use

tomato, add it to the broth now.

Pierce the sausages and fry them gently in some olive oil in the frying

pan for 10 minutes.  Then add 1/2 cup of wine, bring to a boil, reduce

to a low simmer, and cover.

Have a glass of wine while the sausages steam and the broth simmers.

When the sausages have steamed for 15 minutes or so, take them out of

the pan and set them aside.  If there is still water in the pan, cook it

off.  Then if there is a lot of grease in the pan, pour it off but DON'T

clean the pan!  Slice the sausages into 1/2-inch slices, unless they are

quite small.

Strain the broth into a measuring cup.  You want 2-1/2 cups if you're

using saffron and milk, 3 cups otherwise.  If you have less than that,

add water, and if you have more, cook it down some more with the cover

off.

When your broth is ready, put a few tablespoons of olive oil in the

frying pan, and heat over high heat.  Add the rice and stir continuously

until the grains turn from translucent to a bright, opaque white.

Immediately add the broth (careful, it may spatter as it hits the hot

pan).  Add the milk and saffron, if used.  Stir once, and as soon as the

broth boils again, reduce heat to a low simmer and cover.

Have another glass of wine.  After the rice has simmered about 10

minutes, add the sausages and cover again.  After another 10 minutes,

add the clams.

After 10 minutes, peek and see if the clams have opened.  If they

haven't, give them a little more time.

When the clams have opened, add the prawns.  Cover and cook for maybe 2

minutes.  As soon as the prawns have definitely turned pink, put the pan

on the table and call in the troops.  By the time they sit down the

prawns will be perfect.

Note:

-----

The thing that's so inauthentic about this is that it's made on top of

the stove, not baked.  Also, I don't use chicken, though it would be

easy to add.  Highly observant gourmands will notice a cousinship with

"Spanish rice."

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From: [e-mail] (Katja Stokley)

Source: Craig Claiborne's _The New New York Times Cookbook_.

PAELLA

======

Heat 1/4 cup olive oil in a paella pan or a wide, shallow, heatproof

casserole.  [A really big frying pan works too.] When it is very hot,

add 4 cloves thinly sliced garlic and cook until it is golden brown.

Discard the garlic.  Add 3/4 cup chopped onions, and cook about three

minites.  Add 1 1/2 cups unpeeled, cored, cubed tomatoes, and cook,

stirring for about 5 minutes.  Add 3 sliced chorizos, and cook for about

1 minute.

Add 2 cups raw shelled shrimp and cook until they turn bright red.  Add

1/4 cup capers and 1/3 cup tomoto paste.  Stir briefly, and add 12

cherrystone clams, 1 1/2 cups bay scallops and 1 cup drained oysters.

Cook, stirring for about 2 minutes.  Add 5 cups of chicken broth, 2 bay

leaves and 1 teaspoon oregano.  [Claiborne gives a recipe for chicken

broth, made with 1/2 tsp saffron, which is important for this dish.]

Gradually sprinkle 2 1/2 cups long grain rice into the pan so that it is

evenly distributed.  After the rice is added, the paella must be stirred

constantly until the dish is finished.  Do not stir in a circular

fashion; dip into the paella and stir gently back and forth in a small

area, then move to another area and repeat.  Take care that all areas of

the paella are stirred.

Add Tabasco to taste.  After the rice has been cooking for 8-10 minutes,

add 2 more cups of hot chicken broth and continue stirring.  Cook for

about 5 more minutes.  Add 6 cups cubed, shredded chicken [the one you

used to make the broth], and push it inot the stew.  Continue cooking

and stirring, adding more hot broth as the rice becomes dry.  Paella is

done when the rice is tender, but it should not be soupy.  Remove the

bay leaves and garnish.  Serves 12-18.

Traditional garnishes for paella include pimientos, cut into strips,

cooked green peas, spanish olives stuffed with pimientos and hard cooked

eggs, either cut into wedges or sieved over the paella.  You generally

arrange the clams and garnishes artistically on the dish.  It is served

in the paellero in which it was cooked.

My comment - this is not a dish for those with small children!  Also, do

not take the measurements seriously - put whatever seafood you like, in

the amounts you like.  I have also had paella with only chicken.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%...

From: [e-mail] (Michael J. Edelman)

PAELLA

======

Fry a cut up chicken in a few tablespoons of olive oil.  Add salt,

pepper, and a tsp or so of lemon juice.  Brown the chicken.

Add a few ounces of cut up ham, a piece of chorzio, cut up, a chopped

green pepper, and a chopped onion.  Stir frequently.

When the above is cooked, add 2 cups of rice.  Keep stirring so the rice

is well coated with oil and browns a bit.

Add about 4 cups of liquid - water, or perhaps chicken broth - and some

tomato sauce - perhaps 1/4-1/2 cup?  Add a handful of shrimp, if you

like.  Cover and let steam for about 20 minutes.  Some saffron can be

added here as well.

Stir in a handful of peas - frozen will do nicely here - and various

quick-cooking seafoods.  Add more liquid if needed.  Arrange scrubbed

mussels in the pan.  Cover again and let steam until the mussels open.

Bring the pan to the table and serve from it.

There is such a thing as a paella pan, but a wok works well, as does a

very large skillet, if you have a suitible cover for it.

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From: [e-mail]

PAELLA

======

This is for a large gathering, so you may want to cut back by 1/3 or

even 1/2.

Ingredients:

------------

4 lbs seafood    ex: 1 lb firm, mild fish cut into 1"-2" pieces

                     1 lb medium size shrimp, peeled

                     1/2 lb scallops

                     1 lb squid, cleaned and cut into 1" rings, tentacles whole

                     1/2 lb crabmeat, rougly 1"-2" chunks



Roughly 24 mussels or small clams (combination of the two is best),

de-bearded and scrubbed clean.



* All of the above species and quantities are just a suggestion; use whatever

  is to your liking and is available; the more different kinds, the more fun.

  However, DO NOT use oysters.  Their unique taste clashes with the others.



1/2 lb      chorizo or Italian sausage, crumbled  

            (optional - if you like meat with seafood)

3 tblsp     olive oil                                

2           medium onions, chopped

2           medium red bell peppers, cut into 1" slices

2-3 cloves  garlic, minced or pressed

1/2 tsp     paprika

1/2-1 tsp   saffron, dissolved in 1/4 cup hot water

salt & pepper to taste

1           large tomatoe, finely chopped

3 cups      short-grain rice

1 can       artichoke hearts, drained

1 package   (10 oz?) frozen peas, thawed

1 bottle    (8-12 oz) clam juice



Instructions:

-------------

In a LARGE, oven proof skillet to be used for the saute'ing, baking, and

serving:



1.  Saute the sausage until cooked, if not already cooked.  Remove the

sausage, set aside, wipe skillet clean.



2.  Saute the onions, red pepper, and garlic in the olive oil, until

soft.  Stir in the paprika, saffron liquid, salt and pepper.



* If preparing a day in advance, stop here and refrigerate the chorizo

and pepper mixture in 2 separate bowls.  If not, do not remove the

peppers.



3.  Preheat oven to 375F.  In 1" of water, steam open clams and mussels

unti just opened.  Remove them immediately.  Combine the water from the

steaming, the clam juice, and enough water to make 5&1/2 cups of liquid,

and bring to a boil.



4.  Add the tomatoe to the peppers, and saute until hot.  Stir in the

uncooked rice and saute 3-5 min.  Add the hot clam juice and mix well.

Cook over moderate heat, uncovered, for 5 min without stirring.



5.  Stir in the chorizo, squid, crabmeat and fish.  Pat the entire top

into a flat, even, but still loose surface.  Arrange the shrimp,

scallops, and artichokes, and press into the rice.  Bake uncovered for

15 min, or until shrimp/scallops are just cooked.



6.  Arrange and press the clams/mussels, open side up, into the rice.

Sprinkle the peas over the top.  Bake for 5 more min.



%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%...  

From: [e-mail] (Sharon Astyk)

PAELLA

======

I *love* paella, and make it often, and those who love me say that it

is up there with my black bean soup and my sushi on their list of

favorites.  I warn you, my recipe is not strictly authentic, in that

it came from an authentic source and was modified according to my own

inclinations.  Unfortunately, I also can't give you exact

measurements, because use them myself.

Anyway, you start with rice.  All acco

Answer 3

check the link below and i am sure u will love this recipe..

http://www.mediterrasian.com/cuisine_of_...

Answer 4

6 cups chicken stock

3 tablespoons extra-virgin olive oil

1 medium yellow onion, chopped

4 garlic cloves, finely chopped

1 red pepper, seeded, ribbed and thinly sliced

1 green pepper, seeded, ribbed and thinly sliced

1 teaspoon Spanish saffron, pistils only

4 links Spanish dry-cured chorizo (about 6 ounces), sliced

1 1/2 cups white rice

1 (10-ounce) can diced tomatoes with chilies

3 tablespoons tomato paste

2 pounds raw, peeled large shrimp

1 pound sea scallops

Salt and pepper

1/3 cup chopped Italian parsley leaves

Lemon wedges, for decoration

In a medium saucepan, heat the chicken stock until boiling.

In a separate large saucepan or paella pan over medium-high heat, heat the oil and add the onion, the garlic, the peppers, the saffron and the chorizo. Cook for 6 minutes or until vegetables are soft and chorizo is browned.

Stir in the rice, tomatoes and tomato paste until well mixed and cook for 5 minutes. Add the boiling chicken stock little by little, stirring each addition constantly until the stock is almost absorbed.

Cover the paella pan with aluminum foil, and cook for 25 minutes, until rice is tender. Add the shrimp and the scallops and let cook covered for 5 to 7 minutes more.

Decorate with the chopped parsley and lemon wedges.