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PAELLA RECIPES
Traditional Paella
Ingredients
1/2 cup Dry white wine; 1 teaspoon saffron
(azafrán) (omit this ingredient if the rice already
contains this ingredient); 1 1/2 tablespoons of
Olive oil; 1/2 cup chopped onion; 1 cup long
grain rice or yellow rice with saffron (Mahatma
is one brand); 1 red bell pepper; 1 orange bell
pepper; 3 cups chicken stock; 6 oz breast of
chicken, skinless; 1/2 lb fresh shrimp;
1 lb mussels; 2 lb clams; 2, 3 oz lobster tails;
1/2 cup artichoke hearts; 1 cup frozen peas;
1/2 cup chopped tomato
Pre-cooking
Preheat oven at 350 °F. Let peas defrost. Chop
the onion, tomato and bell peppers. Peel shrimp.
Cut chicken into small cubes. Scrub the clams
and mussels, discarding any that are open
Cooking
Coat the paella pan with olive oil. Preheat the
paella pan for one minute at med-high heat. Sauté
the onion 2-3 minutes or until slightly brown. Add
the rice, sauté until golden. Stirring often to avoid
burning. Add the wine and saffron. Stir until wine
is absorbed. Stir in 2 cups of chicken stock, 1/4
cup at a time stirring until the rice absorbs the
stock. Add peppers. Add final cup of chicken
stock. Add cubed chicken. Add shrimp, clams,
lobster and mussels & cover with rice. Bake in
the oven for 8-10 minutes until mussels open.
Add peas, tomato and artichokes and bake for 2
additional minutes. Serve immediately.
Classic Paella
Ingredients
1.5 lb lobster, cooked; 1 lb shrimp; 1 doz or
more small clams; 1 qt mussels; 1.5 lb chicken;
1 tsp oregano; 1 tsp peppercorns; 1 clove garlic,
peeled; 1 1/2 tsp salt; 6 tbs olive oil;
1 tsp vinegar; 2 oz ham, cut in thin strips;
1 chorizo (hot Spanish sausage), sliced;
1 oz salt pork, finely chopped; 1 onion, peeled
and chopped; 1 green pepper, seeded and
chopped; 1/2 tsp ground coriander; 1 tsp
capers; 3 tbs tomato sauce; 1 1/4 cups rice,
washed and drained; 1 tsp saffron; 1 can peas,
drained; 1 can pimientos
Pre-cooking
Remove meat from the lobster. Shell and de-vein
shrimp. Scrub mussels and clams. Cut chicken
into medium sized serving pieces.
Cooking
Combine oregano, peppercorns, garlic, salt,
two Tbsp of the olive oil and the vinegar and
mash with back of spoon or with a mortar. Rub
chicken with the mixture. Heat remaining olive
oil in paella pan and brown chicken lightly over
moderate heat. Add ham, chorizo, salt pork,
onion, green pepper, coriander and capers. Cook
ten minutes over low heat. Add tomato sauce and
rice and cook 5 minutes. Add 4 cups of boiling
water, saffron and shrimp. Mix well and cook
rapidly, covered, until liquid is absorbed, about
20 minutes. With a large spoon, turn rice from
top to bottom. Add lobster meat and peas; cover
and cook 5 minutes longer. Steam mussels and
clams in a little water until their shells open. Heat
the pimientos and drain. Use the mussels, clams
and pimientos as a garnish.
