Kaz's Paella
La Paella Crema Catalana
Mediterranean Turkey Paella
Mel's Paella
Michael's Paella
Microwave Seafood Paella
Monhegan Paella


Kaz's Paella

Serving Size: 6
Categories: Seafoods

1 tablespoon Vegetable oil
1 ounce Butter
2 Cubed chicken breast Fillets
1 Sliced onion
3/4 pound Long grain rice, rinsed
1/2 Sachet crushed saffron
1/4 teaspoon Cayenne pepper
1/4 teaspoon Turmeric
1 Crushed garlic clove
3 1/2 cups Fish stock
1 Deseeded/sliced red pepper
1 pinch Salt
1 pinch Fresh ground black pepper
1/4 pound Frozen peas
1/2 pound Cooked tiger prawn tails
1/4 pound Calamari rings
1 3/4 ounces Black olives
1 pk Chopped flat leaf parsley
1 1/2 fluid ozs Dry white wine
1 1/8 pounds Cleaned fresh mussels


Paella is one of Spain's most well-known fish dishes and is tradtionally
cooked in a paellera or large frying pan. Perfect for an informal dinner
party or special occasion, it is a delicious combination of rice, herbs,
spices, wine and seafood which looks impressive and yet is very easy to
cook. Heat the oil and butter in a very large frying pan. Add the
chicken and onion and fry until brown. Add the rice and cook for 1-2
minutes stirring continually. Stir in the saffron, cayenne, turmeric,
garlic, stock, pepper and seasoning. Bring to the boil and simmer,
uncovered for 15 minutes or until the rice is tender and all the liquid
has
been absorbed. Add extra liquid during cooking if required. Stir in the
peas, prawns, calamari, olives and parsley. Continue to cook for a further
4-5 minutes or until piping hot. Meanwhile bring the wine to the boil
in a large saucepan add the mussels, cover and cook for 3-4 minutes or
until they are open and throughly cooked. Discard any unopened shells.
Use the mussels to garnish the paella together with extra chopped fresh
parsley and lemon wedges

Exported from Home Cookin 4.7 (http://www mountain-software.com)






La Paella Crema Catalana

Serving Size: 4

1/2 cup Cornstarch
4 cups Milk
1 Stick cinnamon
Zest, of 1/2 lemon
6 Egg yolks
1 1/4 cups Sugar
2 Minutes

* Dissolve cornstarch in 1 cup milk. Set aside. * Warm remaining milk with
cinnamon stick and lemon zest over medium heat. Bring to boil. * Blend egg
yolks with 1 cup sugar in medium bowl. Strain boiled milk into egg
mixture.
Add dissolved cornstarch mixture and mix well. Pour into pan and simmer
over low heat, stirring constantly until thickened, about 2 to 3 minutes
Remove from heat and strain again through fine sieve. * Divide custard
among 6 individual oven-proof dishes. Chill at least 2 hours before
serving
Just before serving, spread remaining 1/4 cup sugar to cover tops evenly.
Set dishes on rack beneath broiler; broil until sugar bubbles and browns
(keep careful watch so tops do not burn.) Or heat tops with propane torch
until sugar forms a firm, caramelized layer, about 1 to 6 servings.

Each serving: 346 calories; 91 mg sodium; 285 mg cholesterol; 9 grams fat;
60
grams carbohydrates; 8 grams protein; 0.01 gram fiber.



Mediterranean Turkey Paella

Serving Size: 4

1 tablespoon Olive oil
2/3 cup Diced onion
2/3 cup Diced red bell pepper
2 Garlic cloves, minced
1 cup Frozen artichoke hearts Thawed
2 tablespoon Sliced ripe olives
1 can 14 oz. chicken broth
1/2 cup Water
1 cup Uncooked rice
1 teaspoon Salt
1/2 teaspoon Paprika
2 To 3 saffron threads
1 cup Chopped, cooked Butterball Young Turkey
1/2 cup Frozen green peas, thawed
1/4 cup Pine nuts, optional


Heat olive oil in large skillet over medium heat. Add onion, bell pepper
and garlic. Saute 2 minutes. Add artichoke hearts and olives; saute 2
minutes. Add broth and water; bring to a boil. Stir in rice, salt,
paprika and saffron. Cover and reduce heat. Simmer about 15 minutes. Stir
in turkey, peas and pine nuts. Heat for 5 minutes until liquid is absorbed
and peas are heated through. Remove from heat. Let stand, covered for 5
minutes. Fluff with fork and serve.

Nutrition information per serving: 301 calories, 33%: calories from fat,
11 g fat, 722 mg sodium.






Mel's Paella

Serving Size: 6

1/2 cup Olive Oil
1/4 pound Boneless chicken breasts
1/4 pound Pork Tenderloin
3 Garlic Cloves, crushed
1 large Onion, sliced thin
1 Red Bell Pepper
1 cup Frozen peas
1/8 teaspoon Saffron
1 teaspoon Paprika
4 cups Chicken Broth
1 cup Dry White Wine
1 pound Chorizo, sliced 1" thick
12 Littleneck clams
12 Blue Mussels
1/4 pound Squid
2 Lobster Tails, cut in Thirds
1/2 pound Large Shrimp
3 Crab Legs, halved
2 cups Raw rice, not converted

Heat a paella pan, large skillet, or dutch oven on med. high heat. Add the
olive oil and the chicken and pork, which have been cut into slices 1/4"
thick. Brown the meat and remove from pan. Add the onion, garlic, and
chorizo. Remove when the onion is translucent and the chorizo is browned
Add the rice, stirring constantly until it is a golden brown color. Add
the
wine and allow to come to a boil. Turn the heat down to a simmer. In a
separate saucepan, or in the microwave, heat the chicken broth and add the
paprika and saffron to it. Do this ahead of time. Slowly add the seasoned
broth to the rice and stir well. Add the already cooked meats, onion, and
garlic. Stir again. Arrange the red pepper, sliced in 1/4" thickness
around
the edge of the pan, forming a pattern. In between the pepper slices and
in the middle of the pan, place all remaining ingredients. Try to
distribute them evenly so that they form a nice pattern. Sprinkle the peas
all over the top. Cover loosely with aluminum foil and allow to cook until
all moisture is absorbed and the fish is cooked. If you use a paella pan
you will have to keep checking to be sure that the rice on the outer edges
is cooking. If it isn't, gently push the rice towards the center, trying
not to disturb your pattern. Otherwise, allow to cook undisturbed. Discard
any clams (*) or mussels (*) that do not open. * Be sure to clean the
clams
and mussels well before using. Discard any that are already open.

Per Serving (excluding unknown items): 778 Calories; 51g Fat (62.3%
calories
from fat); 59g Protein; 11g Carbohydrate; 2g Dietary Fiber; 279mg
Cholesterol; 1918mg Sodium. Exchanges: 1/2 Grain(Starch); 8 Lean Meat; 1/2
Vegetable; 8 Fat.









Michael's Paella

Serving Size: 10

1/4 cup Olive oil
4 pounds Chicken pieces
1 large Onion, diced
3 Red bell peppers, diced
5 cups Chicken stock
-OR
1 tablespoon Minced garlic
3 cups Short-grain rice
2 teaspoons Salt
1 teaspoon White pepper
1/2 teaspoon Saffron
3 pounds Plum tomatoes
16 large Shrimp
16 Clams
16 Mussels
Lemon

HEAT THE OIL in a casserole over medium heat and brown the chicken on all
sides, in batches if necessary. Remove the pieces as they are done and add
the onion and peppers. Cook 5 minutes, stirring. Meanwhile, bring the
chicken stock to a boil in a separate pot. When the peppers and onions are
done, reduce heat to low and add the garlic, rice, salt and pepper. Stir
to
coat the rice with the oil. Add the stock and the saffron. Add the
tomatoes
Replace the chicken pieces, cover and cook for 25 minutes. Add the shrimp
and cook another 10 minutes. If the pot has gotten too dry, add a little
water or more stock. Add the clams and mussels and cook until they open.
Remove from the heat and serve from the casserole. Accompany with lemon
wedges.

Michael Roberts - Prodigy Guest Chefs Cookbook



Microwave Seafood Paella

Serving Size: 4

3 Green onions
3/4 cup Short-grain rice, such as -Valencia -OR Long
1 can Stewed tomatoes, 16 oz.
1 can Low-salt or regular chicken -broth
3/4 teaspoon Dry Thyme
1/4 teaspoon Pepper
1/2 teaspoon Salt, optional
2/3 cup Frozen petite peas, do not -thaw
8 Live blue mussels OR
8 small Live greenshell mussels
6 ounces Raw medium shell-on shrimp
3/4 pound Orange Roughy, cut into 1 -inch


Finely slice green onions; reserve 1/4 cup of the green tops for garnish
In a deep microwaveable casserole bowl or 8 cup measure, combine onions.
rice, tomatoes and their liquid, broth, thyme, pepper and salt (dish needs
to be twice the height of these combined ingredients). Cover dish
tightly and microwave on high (100% power) for 16 minutes, rotating the
dish a quarter turn halfway through cooking. Remove the dish from
microwave; stir in peas. Arrange mussels and shrimp alternately around the
edge of dish, sticking mussels upright into the rice mixture and shrimp
head down and tail toward center (they do not need to be completely
covered
with liquid). Arrange fish pieces in an even layer in center, on top of
the
rice mixture. Cover and microwave on high until most of the fish has
turned opaque throughout and mussels open, 5 to 8 minutes more. Mixture
will look saucy. Let stand, covered, about 3 minutes for fish to finish
cooking. Serve in wide shallow bowls and sprinkle with reserved green
onions over each serving. Makes 4 servings.

Note: Clams, Scallops and Grouper may be substituted. Per serving: 345
Calories, 31 g Protein, 35 g Carbohydrates, .6 g Saturated Fat, 1 g
Monounsaturated Fat, .8 g Polyunsaturated Fat, .4 g Omega-3 Fat, 83 mg
Cholesterol, 700 mg Sodium.

Source: *Simply Seafood



Monhegan Paella

Serving Size: 1

1 small Chicken, cut up 1/2 pound Fresh pork, OR 1/2 pound Italian sausage
1 large Onion
Salt
5 tablespoon Olive oil, or butter
1 Green pepper
2 cloves Garlic
4 tablespoon Barsley
2 cups Rice
6 cups Water
2 small Lobsters
18 Clams, OR mussels

Place chicken neck and giblets in the 6 cups of water. Bring to a boil and
cook on low flame to make stock. Boil lobsters for a few minutes in a
small amount of water; Leave in the shell but cut in sections: tail,
claws, body, etc. Cut pork into pieces if you're using it; if using
sausage, leave whole. Fry meats in olive oil until browned and set aside
Pour off all but 4 tablespoons of drippings from the pan, and add chopped
green pepper, onion, garlic, and parsley. Fry gently, seasoning with salt
and pepper. When this is almost done, throw into it the two cups of rice
and the saffron and stir to mix everything into the rice. The saffron will
color the rice better if it's first crumbled into a bit of hot water and
allowed to soak a bit. Measure five cups of the stock and add to the
fried chicken mixture. Return it to the fire. When it comes to a boil, add
the rice mixture. Taste for seasoning and adjust as needed. Simmer over a
low flame for about five minutes, then add clams or mussels in the shell
and the cut-up lobster. Cover tightly and allow to cook for about ten
minutes more. Taste rice to see if it is almost done or just slightly hard
If it is, turn off the flame and leave covered, resting for 10 minutes
Serve from the same pot.
Sarah and Morris Shulman, "Mug Up Time On Monhegan

Helen

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