Aunt Julia's Paella
Cajun Paella
Dinner Party Paella
Chicken And Sausage Paella
Emeril's Paella
Folse's Paella
Paella
Pumpkin-Sausage Paella
Vegetable Paella



Aunt Julia's Paella

Serving Size: 6

1 Chicken, cut up Or 4 Thighs, and Legs)
Salt, and pepper to taste
1 pound Lean pork, cut into 1-inch Cubes
1 medium Onion, minced
2 Toes garlic, minced
Cut, into 1-1/2 inch Julliene, strips:
1/2 large Bell pepper
1 large Carrot
1 Stalk celery
1 cup Frozen green peas
1 1/2 pounds Peeled shrimp
1 3/4 ounces Jar sliced Pimento
2 teaspoons Capers, with juice
4 ounces Jar pimento-stiffed green Olives
1/2 pound Calamari, squid cleaned And, sliced
5 cups Water
4 Chicken bouillon cubes
1 teaspoon Saffron threads
2 1/2 cups Uncle Ben's, cup Rice Uncooked
3 Hard boiled eggs, sliced
1/2 pound Unpeeled shrimp, heads on
Oil, for frying


{ Submitted by Chiqui Collier, Cookery N'Orleans Restaurant } In a large
electric skillet or paella pan, brown the chicken pieces (that have been
seasoned with salt and pepper) in a little oil. Remove from the pan. Add
the pork cubes to the drippinfs and brown for about 5 minutes. Remove from
the pan. To the pan drippings (add a little more oil if necessary) add the
onion, garlic, bell pepper, celery and carrot. Stir-fry for 2 minutes. Add
the peas, peeled shrimp, pimentos, capers, chicken, calamari and pork.
Stir
In a separate pot, bring the 5 cups of water to a boil; stir in the
bouillon cubes and saffron. Let it stand for 5 minutes until dissolved.
Gently stir the rice into the skillet mixture. Slowly pour in enough of
the
bouillon mixture to cover the rice and chicken pieces. Cover and cook over
low heat for about 20 minutes. Uncover and decoaratively arrange the egg
slices and raw unpeeled shrimp on the top. (Add more broth as necessary to
keep the rice moist. Cover and steam for another 10 minutes until the
shrimp are cooked and the rice is tender. (Paella should be moist but not
wet!) Place the pan on a hot pad on the serving table and let everyone
help
themselves. Serve with a mixed green salad, red ripe tomatoes and some
French bread. Also mix up a pitcher of Sangria and enjoy! Serves: 1 [
The Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN 0-671-70817-1 ]
Posted by Fred Peters Exported from Home Cookin 4.7 (http://www
mountain-software.com)




Cajun Paella

Serving Size: 4

2 tablespoons Olive oil
4 Chicken leg quarters
2 8ounce packages dirty
Rice, mix
5 cups Water
2 pounds Whole cooked crawfish
Peeled
3/4 medium Shrimp - peeled and deveined
1/2 pound Andouille sausage, sliced
Into, rounds
2 cups Sliced mushrooms
1 large Green bell pepper, chopped
1 large Sweet onion, chopped
3 Cloves garlic, minced

Heat oil in a heavy Dutch oven over medium high heat. Sear chicken on all
sides until browned. Stir in dirty rice mix and water. Stir in crawfish,
shrimp, sausage, mushrooms, bell pepper, onion and garlic. Bring mixture
to
a boil, and stir. Reduce heat, cover and simmer until rice is tender, and
moisture is absorbed, 25 to 30 minutes.

Submitted by: J.D.Tyre Makes 6 servings





Chicken And Sausage Paella

Serving Size: 10

3 Garlic, cloves peeled Head, s intact
2 tablespoons Olive oil
2 Chicken breasts, boned and Skinned and cut into 2 1/2 in.strips
2 tablespoons Paprika
1 pound Turkey sausage, cut into 2 Inch, pieces
2 Onions, chopped
2 Red bell peppers, cored Seeded And, cut into 2 Pieces
4 medium Zucchini, or yellow squash Or, eggplant
10 cloves Garlic, large cloves sliced
3 cups Rice, long-grain white
12 Plum tomatoes, cored and Sliced Lengthwise
4 Sun-dried tomatoes packed In, oil Drained, and Julienned
1/2 cup Whole green olives, unpitted
1 cup Parsley, fresh italian Chopped
1/2 teaspoon Saffron threads
1/2 teaspoon Salt
1/2 teaspoon Crushed red pepper flakes
4 Fresh corn, husked and Cut, into 2 Pieces

Trim the tops off the garlic heads with a
sharp knife. Place the garlic, 1 tablespoon olive oil, and 1/2 cup of
chicken broth in a small saucepan. Bring to a boil over medium-high heat
Reduce the heat and simmer for 30 minutes, basting frequently or until the
garlic is soft. Set aside. Preheat the oven to 350F. Season the
chicken on all sides with paprika. In a very large ovenproof skillet with
3-inch sides, heat the remaining olive oil over medium-high heat. Brown
the
chicken on all sides, about 5 minutes altogether. Remove the chicken to a
large plate and drain off the oil. Brown the sausage on all sides in the
skillet, about 8 minutes. Drain off the oil. Add to the chicken. In the
oil remaining in the skillet, saute the onion, pepper, zucchini and garlic
until the vegetables start to brown slightly. Add the rice and stir until
the rice starts to brown, about 5 minutes. Add the plum tomatoes,
sun-dried tomatoes, olives, and 1/2 cup parsley to the rice mixture.
Combine the saffron, salt, and red pepper flakes with the remaining
chicken
broth, and pour over the rice. Stir to combine and turn the heat to high.

Return the chicken and sausage to the skillet. Bury the whole garlic heads
in the middle of the skillet, along with any chicken broth left in the
saucepan. Bring to a boil. Place the skillet immediately into the oven,
uncovered, and bake for 30 minutes. Remove the skillet; add the corn,
pushing the pieces into the rice mixture. Return to the oven and bake for
another 30 minutes. Remove the skillet, sprinkle with remaining parsley
and serve immediately, directly from the skillet.

NOTE: Carefully lift
the whole garlic heads and pass them at the table to spread on French
bread

Serves 10. Calories: 490 Carbohydrates: 70 g Protein: 3 g Cholesterol: 44
mg Fat/% Fat: 2 g/25% fat calories Source: Great Good Food by Julee Rosso
Exported from Home Cookin 4.7 (http://www.mountain-software.com)





Emeril's Paella

Serving Size: 8

2 tablespoon Olive oil
12 ounces Chorizo sausage, cut into 2 ounces Links)
1 cup Chopped onions
3/4 cup Chopped red peppers
3/4 cup Chopped celery
1/4 cup Whole garlic cloves
3 cups Uncooked long grain white Rice
2 cups Peeled, seeded and chopped Tomatoes
1 tablespoon Worcestershire sauce
1 tablespoon Hot pepper sauce
9 Bay leaves
3 tablespoon Essence
1/2 teaspoon Saffron threads
6 cups Chicken stock
3 small Live lobsters, split in Half
36 Scrubbed littleneck clams
36 Scrubbed and bearded Mussels
18 large Shrimp, peeled leaving the Tail
1/2 cup Chopped green onions
2 tablespoon Finely chopped parsley
6 Fried spinach leaves small


In a large saute pan, heat the olive oil. Render the sausage for 2
minutes.
Add the onions, peppers, celery, and garlic cloves. Saute for 2 minutes.
Stir in the rice and stir fry for 2 minutes. Stir in the tomatoes,
Worcestershire sauce, hot pepper sauce, bay leaves, Essence, and saffron
and simmer for 1 minute. Add the stock and bring to a boil. Reduce to a
simmer and cook for 5 minutes. Add the lobster, meat side down, cover and
cook for 5 minutes. Add the clams, cover and cook for 5 minutes. Add the
mussels and shrimp, cover and cook for 3 minutes. All the clams and
mussels
should all be open, discard any that are closed. Stir in the green onions,
parsley and reseason with salt and pepper. Spoon the paellaya in the
center
of a shallow bowl. Garnish with fried spinach and serve with crusty bread.
Yield: 8 servings



Folse's Paella


Serving Size: 8

2 tablespoon olive oil
1 cup chopped celery
1 cup chopped onion
1 cup chopped red bell pepper
1/3 cup diced andouille sausage, or kielbasa
5 cloves garlic, crushed
5 (8-ounce) clam juice
1 (14 1/2-ou diced tomatoes, undrained
1/2 cups uncooked long-grain rice
1 cup frozen green peas
1 cup lump crabmeat, shell pieces removed
6 ounces crawfish meat, cooked peeled and
1/2 cup sliced green onions
2 tablespoon minced fresh parsley
1/2 teaspoon salt
1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon cracked black pepper
1/8 teaspoon ground red pepper
1/2 pound medium shrimp, peeled

Heat the oil in a large ovenproof Dutch oven over medium heat. Add celery
and the next 4 ingredients; saute 5 minutes. Add clam juice and tomatoes;
bring to a boil. Stir in remaining ingredients. Cover and bake at 350
degrees for 45 minutes. Fluff and stir with a fork. (serving size: 1-1/2
cups)

Source: "Cooking Light




Paella

Serving Size: 6

Categories: The Rice Council, Main Dishes

1 clove garlic, minced
1 tablespoon olive oil
1/2 pound hot or sweet Italian sausage links
1/2 pound boneless, skinless chicken breast cut in 1-inch pieces
1 cup uncooked rice
1 cup chopped onion
1/2 cups chicken broth
1 8 ounce ca stewed tomatoes, undrained and choppe
1/2 teaspoon paprika
1/8 teaspoon ground red pepper, or to taste
1/8 teaspoon ground saffron
1/2 pound medium shrimp, peeled and deveined
1/2 cup red bell pepper strips
1/2 cup green bell pepper strips
1/2 cup frozen green peas

Heat garlic and oil in large skillet or paellero over medium-high heat.
Remove sausage meat from casings. Add chicken and sausage to oil and stir
until browned.Spoon off all but 1 tablespoon drippings from skillet. Add
rice and onion. Cook, stirring, until onion is transparent and rice is
lightly browned. Add broth, tomatoes and tomato juice, paprika, red pepper
and saffron. Bring to a boil; reduce heat, cover, and simmer 10 minutes.
Add
shrimp, pepper strips and peas. Cover and simmer 10 minutes, or until rice
is tender and liquid is absorbed. "Spanish"

Source: "The Rice Council"S(Internet address):
"http://www.usarice.com/domestic/recipes/"

Per Serving (excluding unknown items): 311 Calories; 7g Fat (21.5%
calories
from fat); 27g Protein; 33g Carbohydrate; 2g Dietary Fiber; 112mg
Cholesterol; 577mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1
Vegetable; 1/2 Fat.





Pumpkin-Sausage Paella

Serving Size: 8
Categories: Turkey, Cooking Light

2 medium red bell peppers
1 pound turkey kielbasa
1 tablespoon olive oil
2 cups chopped onion
1/3 cup chopped green onions
2 cloves garlic, minced
1 cup uncooked short-grain rice
2 cups low-salt chicken broth
1/4 cup chopped fresh parsley
1/4 cup dry white wine
2 teaspoons fresh lemon juice
1/2 teaspoon saffron threads, crushed
1/4 teaspoon salt
1 bay leaf
2 cups cooked fresh pumpkin, diced
Chopped fresh parsley, optional

Cut bell peppers in half lengthwise; discard seeds and membranes. Place
peppers, skin sides up, on a foil-lined baking sheet; flatten with hand.
Broil 10 minutes or until blackened. Place bell peppers in a zip-top
heavy-duty plastic bag, and seal; let stand 15 minutes. Peel peppers. Cut
bell peppers into 1 x 1/4-inch strips; set aside. Place kielbasa on a
foil-lined baking sheet. Broil 12 minutes or until blackened, turning
occasionally. Cut into 1/4-inch slices; set aside. Heat oil in a large
ovenproof Dutch oven over medium heat. Add the onion, green onions, and
garlic; saute 5 minutes. Add roasted bell pepper, kielbasa, rice, and the
next 7 ingredients (rice through bay leaf); stir well. Cover and bake at
325
degrees for 1 hour. Let stand, covered, 10 minutes; discard bay leaf. Add
pumpkin, and fluff with a fork.(serving size: 1 cup)

Source: "Cooking Light,

Per Serving (excluding unknown items): 235 Calories; 6g Fat (21.5%
calories
from fat); 15g Protein; 32g Carbohydrate; 4g Dietary Fiber; 56mg
Cholesterol
591mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable
0 Fruit; 1/2 Fat.

Serving Ideas : Garnish paella with chopped fresh parsley, if desired.




Vegetable Paella

Serving Size: 7
Categories: Pasta, Cooking Light

Vegetable cooking spray
2/3 cup chopped onion
2/3 cup diced red bell pepper
2 cloves garlic, minced
1 cup frozen artichoke hearts, thawed
1/2 cups tightly packed torn fresh spinach
1/2 cup water
2 (10.5-ounc low-salt chicken broth
1/4 cups uncooked jasmine rice
3/4 teaspoon salt
1/2 teaspoon Hungarian sweet paprika
1/4 teaspoon saffron threads
1 cup frozen baby lima beans, thawed
1/3 cup frozen green peas, thawed

Coat a large saucepan with cooking spray, and place over medium-high heat
until hot.Add onion, bell pepper, and garlic, and saute 3 minutes. Add
artichokes; saute 2 minutes. Add spinach, water, and broth; bring to a
boil.
Stir in rice and next 3 ingredients. Cover, reduce heat, and simmer 15
minutes. Stir in lima beans and peas; cover and cook an additional 10
minutes or until liquid is absorbed. Remove from heat; let stand, covered,
5
minutes. Fluff with a fork. (serving size: 1 cup)Source: "Cooking Light,
Nov/Dec 1994, page 146"Copyright: "=A9 Cooking Light"
Per Serving (excluding unknown items): 192 Calories; 1g Fat (5.8% calories
from fat); 10g Protein; 39g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol;
293mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0
Fat
NOTES : Here's a takeoff on the classic Spanish dish with saffron-flavored
rice, minus the shellfish, chicken, and sausage. If you want to stick with
tradition, include grilled shrimp or fish in the menu.

Helen

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