So I know I can go on line and just look up any recipes for Paella?

Question

but I'm interested in yours, that you've made. That's what everyone is on Y!A for. Any recipes out there?

Thanx!!!

Answer 1

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Answer 2

This is my grandmothers recipe.... and its simply amazing..  i alter it a little every time for a different taste... sometimes i use chicken with the skin on, add tomatoes and ditch the zest, also sometimes i add garlic or add extra shrimp! The sky is really the limit!  Mm simply amazing!

INGREDIENTS

    * 2 tablespoons olive oil

    * 1 tablespoon smoked paprika

    * 2 teaspoons dried oregano

    * salt and black pepper to taste

    * 2 pounds skinless, boneless chicken b*****s, cut into 2 inch pieces

    *  

    * 2 tablespoons olive oil, divided

    * 3 cloves garlic, crushed

    * 1 teaspoon crushed red pepper flakes

    * 2 cups uncooked short-grain white rice

    * 1 pinch saffron threads (if you don't want to spend the money just substitute with turmeric (1teaspoon)

    * 1 bay leaf

    * 1/2 bunch Italian flat leaf parsley, chopped

    * 1 quart chicken stock

    * 2 lemons, zested

    *  

    * 2 tablespoons olive oil

    * 1 Spanish onion, chopped

    * 1 red bell pepper, coarsely chopped

    * 1 pound chorizo sausage, casings removed and crumbled

    * 1 pound shrimp, peeled and deveined

DIRECTIONS

   1. In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.

   2. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.

   3. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.

   4. Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

Answer 3

This is a family favorite:

Asparagus and Manchego Cheese Paella

1/2 cup (4 fl. oz) olive oil

3 skinless, boneless chicken b*****s, cut into chunks

1 large onion, chopped fine

4 cloves garlic, minced

1 1/2 cups (12 oz) rice

2 cups (8 oz) broccoli florets, cut into bite-size pieces

3 1/4 cups (26 fl. oz) chicken broth

1/4 teaspoon powdered saffron

8 oz uncooked shrimp

14 oz canned asparagus tips

Salt and pepper, to taste

3/4 cup (2 1/2) grated Manchego cheese

Preparation

Heat the oil in a paella pan over medium heat. Cook the chicken until browned on all sides. Remove the chicken from the pan and transfer to a dish.

Add the onion and garlic to the paella pan, and cook for 2 minutes. Add the rice, broccoli, both saffron, shrimp, and cooked chicken.

Reduce the heat to medium, cover, and cook for a further 20 minutes.

Mix in the asparagus tips and salt and pepper to taste. Cook for a further 5 minutes or until the chicken and rice are tender and the broth has been absorbed.

Remove the pan from the heat, sprinkle with the Manchego cheese, and serve.