Paella-Mixed Seafood
Paella-Pork, Sausage, Chicken and Seafood
Paella-Scallop and Mushroom

> From: "Lester" <Lester>
> I would like a recipe for paella which can be made in a regular kitchen.
> I have a recipe but it calls for a special pan which I don.t have.
Thanks

Paella is named after the pan that it's cooked in. It's not necessary
to
have a paella pan to make paella. Any good quality, large skillet you can
put into an oven is all you need. I've done it for years.


* Exported from MasterCook *

Paella-Mixed Seafood

Recipe By :Penelope Casas
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 dozen mussels -- *see Note
5 1/2 cups clam juice
1/4 teaspoon saffron threads -- crumbled
3/4 pound monkfish -- cut in 1/2" cubes
3/4 pound grouper fillet -- cut in 1/2" cubes
1 pound squid -- cut in 1/2" pieces
18 large shrimp -- in their shells
kosher salt
2 tablespoons parsley -- minced
8 cloves garlic -- minced
1/2 teaspoon thyme
2 teaspoons paprika
8 tablespoons olive oil
1 medium onion -- finely chopped
6 scallions -- finely chopped
2 red bell peppers -- finely chopped
1 medium tomato -- finely chopped
3 cups arborio rice

Place mussels in a large skillet with 3/4 cup water, cover and bring to a
boil. Remove mussels as they open, reserving meat and discarding shells.
pour boiling liquid into a large pot and add enough clam juice to make 6
cups. Stir in saffron. Keep broth hot, over low heat.
Sprinkle all the seafood with salt and let sit 10 minutes at room
temperature. in a mortar or small food processor, mash parsley, garlic,
thyme and 1/4 teaspoon of the salt to a paste. Stir in paprika and a
little
water if necessary to form a paste.
Preheat oven to 400 degrees.
Heat 6 tablespoon oil in a paella pan, over medium high heat, and quickly
saute monkfish, grouper, squid and shrimp, in their shells, 1 - 2 minutes.
They will not be fully cooked. Remove to a warm platter. Add remaining 2
tablespoon oil and saute onions, scallions and red peppers until slightly
softened. Increase heat to high, add tomato and cook 2 minutes.
Stir in rice and coat well with pan juices. Pour in hot broth, bring to a
boil and boil 3 minutes, stirring occasionally. Add reserved fish, except
shrimp, mussels, and garlic mixture and stir to combine. taste for salt
and
continue to cook 2 minutes longer.
Arrange shrimp and uncooked mussels over rice, placing mussel shells that
will open facing up. Place in oven and bake, uncovered, until rice is al
dente, about 10 - 12 minutes. If most of the liquid has not been absorbed
place pan over high heat for 1 - 2 minutes without stirring. Cover with
foil
and let sit 10 minutes before serving.

Source:
"Paella"

* Cleaning mussels:
Scrub mussels and rinse well. Place in a bowl of salted water to cover,
sprinkle with 1 tablespoon cornmeal, breadcrumbs or all-purpose flour and
refrigerate overnight. Rinse well before using.


* Exported from MasterCook *

Paella-Pork, Sausage, Chicken and Seafood

Recipe By :Penelope Casas
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cloves garlic -- minced
2 tablespoons parsley -- minced
1/4 teaspoon saffron threads -- crumbled
kosher salt
small whole chicken -- cut up
1/4 pound boneless pork sirloin chops -- cut in 1/2" cubes
1/2 pound squid -- cut in 1/2" pieces
1/2 pound monkfish -- cut in 1/2" cubes
12 large shrimp -- shells on
1/4 pound chorizo links -- cut in 1/4" slices
6 cups clam juice -- or chicken stock
8 tablespoons olive oil
1 onion -- finely chopped
1 red bell pepper -- finely chopped
1 medium tomato -- finely chopped
2 teaspoons paprika
3 cups arborio rice
1/2 cup frozen peas -- defrosted
2 dozen small mussels -- optional
lemon wedges

In a mini processor combine garlic, parsley, saffron and 1/8 teaspoon
salt and process to a fine paste. Set aside.
Season chicken, pork, squid, monkfish and shrimp, in their shells, with
salt.
Preheat oven to 400 degrees. Pour stock into a saucepan and keep hot over
low heat.
Heat 6 tablespoons olive oil in the paella pan, over medium high heat,
and briefly saute shrimp, in their shells, for 1 minute. remove from heat
and set aside on a platter. Saute chicken until lightly browned, remove
from
heat and set on a platter. Add pork, monkfish and chorizo, saute 2
minutes,
and remove to platter. Add squid, saute 1 minute and remove to platter.
Add
remaining 2 tablespoons oil to pan add onion and red bell pepper and saute
until onion is translucent. Stir in tomato and cook for 2 minutes then add
rice and paprika, stirring well to combine.
Pour in hot broth and bring to a boil. Add garlic mixture, taste for
salt, and boil 3 minutes, stirring occasionally. Add reserved monkfish,
chorizo, pork, squid, and the peas and boil 2 minutes.
Arrange chicken, shrimp and mussels, if using, over the rice and transfer
pan to oven. Bake, uncovered, until rice is al dente, about 10 - 12
minutes.
Remove from oven, cover with foil and let sit 10 minutes before serving.
Garnish with lemon wedges.

Source: "Paella"


* Exported from MasterCook *

Paella-Scallop and Mushroom

Recipe By :Penelope Casas
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound bay scallops -- *see Note
Kosher salt
4 1/2 cups clam juice
1/2 cup dry white wine
2 tablespoons lemon juice
1/4 teaspoon saffron threads -- crumbled
1/4 teaspoon thyme
1/4 teaspoon rosemary
5 tablespoons olive oil
6 tablespoons shallots -- minced
1/2 pound mushrooms -- coarsely chopped
4 tablespoons parsley -- chopped
1/4 cup prosciutto -- diced
2 1/2 cups arborio rice
lemon wedges -- for garnish

Season scallops with salt and let sit at room temperature for 30 minutes.
Combine clam juice with wine, lemon juice, saffron, thyme and rosemary in
a small saucepan over medium low heat. Preheat oven to 400 degrees.
Heat oil in paella pan and saute scallops, over high heat, for 1 minute
then remove to a plate. Lower heat to medium high and saute shallots 1
minute. Add mushrooms, 2 tablespoons of the parsley, prosciutto and saute
2
minutes longer. Add rice and stir well to coat with pan juices.
Pour in all the hot broth and bring to a boil. Taste for salt and
continue boiling for about 5 minutes, stirring occasionally, until rice is
no longer soupy but sufficient liquid remains to cook rice. Stir in
scallops
and their juices from plate and transfer paella mixture to oven. Bake,
uncovered, until rice is almost al dente, about 10 - 12 minutes.
Remove from oven, cover with foil and let sit 10 minutes. Sprinkle with
parsley and serve.

Source: "Paella"

NOTES: If using sea scallops cut them in half.


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