Perfect Paella

June 15, 2011

Perfect Paella
My son got this from a student in his class. The kids loved it and it’s now a great meal for our family too.

3 tablespoons extra-virgin olive oil
3 cloves garlic, crushed
1/2 teas crushed red pepper flakes
2 Cups white rice
1/4 teaspoon saffron threads
1 bay leaf
1 quart chicken broth or stock
4 sprigs fresh thyme
1 and 1/2 pounds chicken tenders cut up
Salt and ground pepper
1 red bell pepper, seeded and chopped
1 medium onion, chopped
3/4 pounds chorizo, casing removed and sliced at angle, or
instead of chorizo Andouille sausage.
1 pounded peeled and deveined large shrimp, about 24 shrimp
(optional – 18 green lipped mussels, cleaned)
1 cup frozen peas
2 lemons zested

For Garnish:
1/4 cup flat leaf chopped parsley and/or cilantro
4 scallions, chopped
lemon wedges

Directions
In a very wide pan or paella pan, preheated over medium high heat, add 2 tablespoons olive oil and coat bottom of the pan with it. Add garlic, red pepper flakes, and rice. Saute the rice for 2 or 3 minutes. Add saffron, bay leaf, broth, thyme, and bring to a boil over high heat. Cover the pan with lid and reduce heat to simmer.

In another nonstick skillet, over medium high heat, use more olive oil or spray pan with Pam or similar product, and brown chicken on both sides. Season chicken with salt and pepper. Add chopped red bell pepper and onions and cook 5 to 10 minutes longer or so. Add chorizo or sausage to the pan and cook a few minutes more and remove from heat.

After rice has cooked for about 10-15 minutes, add shrimp to the rice pan, nesting in the cooking rice. Do the same with mussels if you are using them. Pour in peas, and scatter lemon zest over the rice and shrimp mixture, and cover the pan. Continue cooking. After 5 to 10 minutes, when rice is done, remove cover and discard any unopened mussels if you are using them. Stir rice and seafood and take out the bay leaf and thyme stems, now bare of their leaves. Arrange rice and seafood on a large plate. Arrange cooked chicken and peppers with onions and sausage around the rice. Top with garnish. Serve with lemon wedges and warm crusty bread.
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Green Rice

February 19, 2009

Rice

½ cup Olive Oil
½ cup finely chopped Green Peppers
3 cups Cooked Rice
¾ cup minced Parsley
¾ cup minced Spinach
½ cup minced Chives
3 Eggs
1 ½ cup Light Cream
1 ½ teaspoon Salt
¼ teaspoon White Pepper
½ cup grated Parmesan Cheese

Heat oil in skillet; sauté green peppers 5
minutes. Ad rice, parsley, spinach and
chives. In separate bowl beat together
eggs, cream, salt and pepper. Mix with
the rice. Pour into a buttered 2 quart
casserole. Sprinkle with cheese. Bake
350 for 35 minutes, or until set and
browned. SERVES: 6-8


Indian Rice Pilaf

February 19, 2009

Rice
(From the Rana’s)

1 1/2 cup Indian Basumati Rice
1/2 cup chopped onion
1 cinnamon stick or 1/4 ground cinnamon
4 whole cloves or dash of ground cloves
1/2 teas saffron threads soaked in 3 tablespoons hot water
1/4 teas ground cardamom seed
1/4 cup toasted blanched slivered almonds – optional
2 and 3/4 cups boiling water
salt to taste

Soak rice in cold water for 10 to 15 minutes and drain
well. In pot, saute onion in a little bit of oil or margerine
until onion becomes slightly browned. Add cinnamon and
cloves. Mix with onion. Add rice to onion mixture and
saute for 1 minute. Salt to taste. Add boiling water,
saffron water/threads and caramom seed. Add a little extra
margerine. Cover and simmer about 20 minutes or until
water is gone. Fluff. Put rice in serving dish and sprinkle
with toasted almonds. Serves 6.

An alternative to putting in almonds would be to add
instead 1/2 cup frozen peas while rice is cooking.


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