Best A Modern Version Of An Ancient Paella Saffron Rice With Chicken Shrimp Stringbeans And Snails Recipes

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A MODERN VERSION OF AN ANCIENT PAELLA: SAFFRON RICE WITH CHICKEN, SHRIMP, STRINGBEANS, AND SNAILS



A Modern Version of an Ancient Paella: Saffron Rice with Chicken, Shrimp, Stringbeans, and Snails image

Provided by Food Network

Time 1h15m

Yield 4 main course servings

Number Of Ingredients 16

1/2 pound medium-size shrimp (about 12)
Salt
1/2 teaspoon freshly ground coarse black pepper
1 tablespoon Spanish extra-virgin olive oil
2 large chicken thighs, boned, each cut in quarters
2 ounces chorizo, sliced thin
2 large shallots, chopped
3 medium cloves garlic, chopped
2 ounces string beans, cut in 1/2-inch lengths
1 cup Spanish short-grained rice (or use Italian short-grained rice)
1/2 cup very finely minced fresh parsley leaves
2 cups rich chicken stock
1/2 teaspoon saffron threads
1 teaspoon sweet Spanish paprika
12 large canned snails
1 large red pepper, roasted, peeled and seeded (optional)

Steps:

  • Butterfly each shrimp by cutting along the back, through the shell, to remove the black vein. Rinse, then spread each shrimp wide open, leaving the shell on. Sprinkle with salt and the freshly ground black pepper. Set aside for 1/2 hour. In a large, heavy pan, with a tight-fitting lid - preferably a large wok - heat the olive oil over medium-high heat. Season the chicken thighs well with salt and pepper, then add them to the hot oil, skin-side down. Cook for 2 minutes, or until the skin just begins to brown. Add the chorizo slices, and toss them with the chicken. Cook for 1 minute. Add the shallots, garlic and string beans. Mix well. Add the rice and half of the parsley, stirring to coat the rice thoroughly with oil. Add the chicken stock, saffron and paprika. Stir well. Bring the mixture to a boil, reduce the heat, cover, and simmer for 15 minutes. Lift the cover, embed the shrimp in the top part of the rice, then scatter the snails around the shrimp. If you are using the red pepper, cut it into 8 strips and arrange it in the rice in a decorative pattern. Cover, and cook for 10 minutes more, or until almost all the liquid has been absorbed and the rice is just cooked. Serve at the table out of the cooking vessel, sprinkling the portions with the remaining parsley.

EASY PAELLA



Easy Paella image

An easy to make paella using chorizo, chicken, and shrimp.

Provided by mls

Categories     World Cuisine Recipes     European     Spanish

Time 1h

Yield 8

Number Of Ingredients 19

2 tablespoons olive oil
1 tablespoon paprika
2 teaspoons dried oregano
salt and black pepper to taste
2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
2 tablespoons olive oil, divided
3 cloves garlic, crushed
1 teaspoon crushed red pepper flakes
2 cups uncooked short-grain white rice
1 pinch saffron threads
1 bay leaf
½ bunch Italian flat leaf parsley, chopped
1 quart chicken stock
2 lemons, zested
2 tablespoons olive oil
1 Spanish onion, chopped
1 red bell pepper, coarsely chopped
1 pound chorizo sausage, casings removed and crumbled
1 pound shrimp, peeled and deveined

Steps:

  • In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
  • Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
  • Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
  • Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

Nutrition Facts : Calories 736.2 calories, Carbohydrate 45.7 g, Cholesterol 202.5 mg, Fat 35.1 g, Fiber 2.9 g, Protein 55.7 g, SaturatedFat 10.3 g, Sodium 1204.2 mg, Sugar 1.9 g

PAELLA WITH CHICKEN, CHORIZO AND SHRIMP



Paella With Chicken, Chorizo And Shrimp image

Provided by Florence Fabricant

Categories     dinner, weekday, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 20

1/2 cup chopped parsley
1/4 cup sliced almonds
3 cloves garlic
5 cups well-seasoned chicken stock
1/4 teaspoon saffron threads
3 tablespoons extra virgin olive oil
1/2 pound chorizo, peeled, in small chunks
1 3 1/2-pound chicken, cut up
Salt and freshly ground black pepper
1 medium onion, chopped
1 leek, white part only, chopped
1/2 cup sliced red bell pepper
1/2 cup sliced yellow bell pepper
6 ripe plum tomatoes, diced
1/2 cup dry white wine
1 tablespoon paprika, preferably Spanish smoked
3 cups short grain rice, preferably Spanish
1/4 pound green beans, trimmed, in 1-inch lengths
1/2 pound peeled medium shrimp
1/2 cup sliced Spanish pimento-stuffed olives

Steps:

  • In a mortar or food processor, grind parsley, almonds and garlic to a paste. Set aside. Place stock in saucepan, add saffron, bring to simmer and remove from heat.
  • Heat oil in 17-inch paella pan, on two burners if necessary, or in two 13-inch pans. Add chorizo and saute until heated through. Remove from pan. Season chicken with salt and pepper, place in pan and saute until nicely browned, leaving legs and thighs in pan a little longer than breast pieces. Remove chicken. Lower heat. Saute onion and leek until soft but not brown.
  • Preheat oven to 400 degrees. Add red and yellow peppers to paella pan. When soft, add tomatoes and wine. When most of the liquid has evaporated, add paprika and rice and stir to coat. Add stock mixture and stir. Simmer 5 minutes.
  • Fold in parsley mixture, beans and chorizo. Add chicken and simmer another 5 minutes. Arrange shrimp on top. Place in oven about 15 minutes, until chicken and rice are cooked.
  • Remove from oven, cover loosely with foil and set aside 10 minutes. Garnish with olives and serve.

Nutrition Facts : @context http, Calories 613, UnsaturatedFat 27 grams, Carbohydrate 16 grams, Fat 41 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 11 grams, Sodium 1254 milligrams, Sugar 6 grams, TransFat 0 grams

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Paella is a traditional Spanish dish that originated in Valencia. It is a rice dish that is usually made with saffron, chicken, rabbit, and various vegetables. Over time, different variations have become popular, with seafood paella being one of the most famous.

History of Paella

Paella was originally a laborer's meal, cooked over an open fire in the fields of Valencia. Farm workers would use ingredients that were readily available to them, such as snails and rabbit. Over time, seafood was introduced, as Valencia is a coastal region in Spain. It was cooked in a large, flat pan called a paellera, which is still used today.

Modern Version of Paella

A modern version of paella is a saffron rice dish with chicken, shrimp, string beans, and snails. This version adds more depth to the traditional recipe, making it more flavorful and satisfying. Here is how to create this modern version of paella.
Ingredients
  • 2 cups of short-grain rice
  • 4 cups of chicken broth
  • 1/2 teaspoon of saffron strands
  • 1/2 cup of white wine
  • 2 boneless, skinless chicken breasts, cut into cubes
  • 1 pound of shrimp, peeled and deveined
  • 1/2 pound of string beans, trimmed and cut in half
  • 1/2 cup of snails
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons of olive oil
Instructions
  1. In a cup, dissolve the saffron threads in 1/2 cup of white wine and set aside.
  2. In a large paellera (or any large, shallow pan), heat the olive oil over medium heat.
  3. Add the chopped onion and minced garlic and cook until soft and fragrant, about 3 minutes.
  4. Add the cubed chicken breasts and cook until no longer pink, about 5 minutes.
  5. Add the shrimp to the pan and cook until pink, about 2 minutes on each side. Remove the chicken and shrimp from the pan and set aside.
  6. Add the string beans and snails to the pan and cook for about 5 minutes.
  7. Add the rice to the pan and cook, stirring constantly, for 2-3 minutes until lightly toasted.
  8. Add the dissolved saffron and wine mixture to the pan and stir until the rice is evenly coated.
  9. Pour in the chicken broth and add salt and black pepper to taste. Stir gently to combine the ingredients.
  10. Bring the mixture to a boil and then reduce heat to a simmer. Cover with a lid or aluminum foil and let simmer for about 20-25 minutes until the rice is tender and the liquid has been absorbed.
  11. Add the cooked chicken and shrimp back to the pan, stir gently to combine and heat through.
  12. Remove from heat and let stand for 5 minutes. Serve hot.

Conclusion

This modern version of paella is a delicious and satisfying meal that is perfect for family dinners or entertaining guests. With the addition of chicken, shrimp, string beans, and snails, this paella has more flavor and depth than traditional paella recipes. Serve it with a side salad or crusty bread for a complete meal.
Paella is a traditional Spanish dish that has now become popular all over the world. This dish is originally from Valencia and has been enjoyed for centuries. It is a rice dish that is traditionally cooked with saffron, chicken and vegetables. However, with the passing of time, many variations of paella have emerged. In this article, we will discuss valuable tips on how to make a modern version of an ancient paella using saffron rice with chicken, shrimp, string beans and snails recipes.

Ingredients

Before you start cooking, you need to gather all your ingredients. Here is a list of the ingredients you will need to make this modern version of paella:
  • 3 cups of uncooked short-grain rice
  • 1 pound of chicken thighs
  • 1 pound of raw shrimp, peeled and deveined
  • 1 can of cooked snails
  • 1 pound of fresh string beans, trimmed and halved
  • 1 medium-sized onion, chopped
  • 4 cloves of garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 can of chopped tomatoes
  • 4 cups of chicken broth
  • 1 teaspoon of saffron
  • 1/2 teaspoon of smoked paprika
  • 1/2 cup of olive oil
  • Salt and pepper to taste

Tip 1: Use a Paella Pan

If you want to make an authentic paella, it is important to use a paella pan. This is a wide and shallow pan that is specifically designed for cooking paella. It is important to use this pan because it allows the rice to cook evenly and creates a crispy crust at the bottom of the pan.

Tip 2: Toast the Rice

Toasting the rice is a crucial step when making paella. This process helps to develop the flavor of the rice and ensures that the grains remain separate and not mushy. To toast the rice, heat the olive oil in the paella pan over medium-high heat. Add the rice and stir constantly until it becomes lightly golden brown.

Tip 3: Use Saffron

Saffron is the key ingredient in paella. It gives the dish its signature flavor and color. Saffron is a spice that is derived from the Crocus sativus flower. It is one of the most expensive spices in the world, so it is important to use it sparingly. To use saffron, lightly toast it in a dry pan for a few seconds, then add it to hot water or broth. This will help to release the flavor and color of the spice.

Tip 4: Cook the Chicken First

When making this modern version of paella, it is important to cook the chicken first. This will ensure that the chicken is cooked through and adds flavor to the dish. Heat a tablespoon of olive oil in the pan over medium-high heat. Add the chicken thighs and season with salt and pepper. Cook for about 5 minutes until fully cooked. Remove the chicken from the pan and set it aside.

Tip 5: Cook the Vegetables

After cooking the chicken, it's time to cook the vegetables. Add another tablespoon of olive oil to the pan and add the chopped onions, garlic, and bell peppers. Cook for about 5 minutes until the vegetables are soft. Add the chopped tomatoes, smoked paprika, and a pinch of salt. Cook for another 10 minutes until the mixture becomes thick.

Tip 6: Add Broth and Saffron

After the vegetable mixture has thickened, it's time to add the chicken broth and saffron. Add 4 cups of chicken broth to the pan and stir well. Add the saffron and let it dissolve in the broth. Season with salt and pepper to taste.

Tip 7: Add the String Beans, Shrimp and Snails

Once the broth has come to a boil, add the string beans, shrimp and snails to the pan. Stir well and make sure that the ingredients are evenly distributed. Cook for about 10 minutes until the vegetables are tender and the shrimp are cooked through.

Tip 8: Add the Rice

After the vegetables and seafood have cooked, it's time to add the rice. Stir the contents of the pan to make sure everything is evenly distributed. Add the toasted rice to the pan and stir well to make sure that it is coated with the broth.

Tip 9: Cook the Rice

Cook the rice over medium-high heat for about 10 minutes. Do not stir the rice during this time. This will help to develop a crispy crust on the bottom of the pan. After 10 minutes, lower the heat to medium and cook for another 10 minutes. If the rice is not fully cooked, add a little more broth and continue cooking for an additional 5 minutes.

Tip 10: Let it Rest

After the rice is fully cooked, remove the pan from the heat and allow it to rest for about 10 minutes. This will allow the flavors to meld and the dish to cool down slightly. Garnish the dish with some chopped parsley or lemon wedges.

Conclusion

Making a modern version of an ancient paella using saffron rice with chicken, shrimp, string beans and snails recipes is not as complicated as it may sound. With these valuable tips, you can create a delicious and flavorful dish that your family and friends will love. Remember to use a paella pan, toast the rice, and use saffron to give the dish its signature flavor and color. Cook the chicken and vegetables separately to ensure that the ingredients are cooked through and add flavor to the dish. Finally, allow the dish to rest for a few minutes before serving to allow the flavors to meld. Enjoy!

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