Best Altons Paella Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SEAFOOD PAELLA



Seafood Paella image

This is the dramatic seafood paella that looks stunning, with crustaceans and shellfish. You can vary the quantities of seafood and also use crab, crayfish, or lobster (boil them separately).

Provided by Claudia Roden

Categories     Rice     Christmas     Easter     New Year's Day     Dinner     Lunch     Mussel     Shrimp     Squid     Saffron     Summer     Healthy     Christmas Eve     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 14

1 large onion, finely chopped
5 tablespoons olive oil
2 garlic cloves, crushed to a paste or finely chopped
2 tomatoes, peeled and chopped
1/2 teaspoon sugar
Salt
1 teaspoon pimentón dulce (or sweet paprika)
A good pinch of saffron threads
4 cleaned small squid, bodies sliced into 1/4-inch-wide rings, tentacles left whole
2 cups medium-grain Spanish paella rice or risotto rice, such as Arborio or Carnaroli
3 cups fish or chicken stock, plus more if needed
1 cup dry white wine
12 jumbo shrimp in their shells
16 mussels, scrubbed and debearded

Steps:

  • Fry the onion in the oil in a 16-inch paella pan until soft, stirring often. Stir in the garlic, and before it begins to color, add the tomatoes. Add the sugar, salt to taste, pimentón (or paprika), and saffron, stir well, and cook until the tomatoes are reduced to a jammy sauce and the oil is sizzling. Add the squid and cook, stirring, for a minute or so. Add the rice and stir well until all the grains are coated. (You can prepare the dish to this point up to an hour in advance.)
  • Bring the stock and wine to a boil in a saucepan. Pour over the rice, bring to a boil, and add salt to taste (even if the broth tastes a bit salty, it will not be salty when it is absorbed by the rice). Stir well and spread the rice out evenly in the pan (do not stir again). Cook the rice over low heat for 18 to 20 minutes, moving the pan around and rotating it so that the rice cooks evenly. Lay the shrimp on top after 10 minutes and turn them when they have become pink on the first side. Add a little more hot stock toward the end if the rice seems too dry and you hear crackly frying noises before it is done. When the rice is done, turn off the heat and cover the pan with a large piece of foil.
  • Steam the mussels with a finger of water in a pan with a tight-fitting lid. As soon as they open, they are cooked. Throw away any that have not opened.
  • Arrange the mussels on top of the paella.

THE ULTIMATE PAELLA



The Ultimate Paella image

For a taste of seaside Spain, serve Tyler Florence's The Ultimate Paella recipe, an authentic rice dish studded with chicken, chorizo, clams, shrimp and lobster.

Provided by Tyler Florence

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 20

Chicken:
1 tablespoon sweet or smoked paprika
2 teaspoons oregano
1 (3 pound) frying chicken, cut into 10 pieces
Paella:
1/4 cup extra-virgin olive oil
2 Spanish chorizo sausages, thickly sliced
Kosher salt and freshly ground pepper
1 Spanish onion, diced
4 garlic cloves, crushed
Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
1 (15-ounce) can whole tomatoes, drained and hand-crushed
4 cups short grain Spanish rice
6 cups water, warm
Generous pinch saffron threads
1 dozen littleneck clams, scrubbed
1 pound jumbo shrimp, peeled and de-veined
2 lobster tails
1/2 cup sweet peas, frozen and thawed
Lemon wedges, for serving

Steps:

  • Combine the paprika and oregano in a small bowl. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.
  • Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.
  • In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.
  • Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

PERFECT PAELLA



Perfect Paella image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 21

3 tablespoons extra-virgin olive oil, 2 turns of the pan
3 cloves garlic, crushed
1/2 teaspoon crushed red pepper flakes
2 cups enriched white rice
1/4 teaspoon saffron threads
1 bay leaf
1 quart chicken broth or stock
4 sprigs fresh thyme
1 1/2 pounds chicken tenders, cut into thirds
Salt and freshly ground black pepper
1 red bell pepper, seeded and chopped
1 medium onion, chopped
3/4 pound chorizo, casing removed and sliced on an angle
1 pound peeled and deveined large shrimp, 24 shrimp
18 green lipped mussels, cleaned
1 cup frozen peas
2 lemons zested
1/4 cup chopped flat-leaf parsley
4 scallions, chopped
Lemon wedges
Crusty, bread for passing

Steps:

  • In a very wide pan or paella pan, preheated over medium high heat, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, crushed garlic, red pepper flakes, add rice and saute 2 or 3 minutes. Add saffron threads, bay leaf, broth, and thyme and bring liquids to a boil over high heat. Cover the pan with lid or foil and reduce heat to simmer.
  • In a separate nonstick skillet, over medium high heat brown chicken on both sides in 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Season chicken with salt and pepper. Add peppers and onions to the pan and cook 3 minutes longer. Add chorizo to the pan and cook 2 minutes more. Remove pan from heat.
  • After about 13 minutes, add shellfish to the rice pan, nesting them in cooking rice. Pour in peas, scatter lemon zest over the rice and seafood, then cover the pan again. After 5 minutes, remove cover or foil from the paella and discard any unopened mussel shells. Stir rice and seafood mixture and lift out bay and thyme stems, now bare of their leaves. Arrange cooked chicken and peppers, onions and chorizo around the pan. Top with parsley and scallions. Serve with wedges of lemon and warm bread.

ALTON'S PAELLA



Alton's Paella image

Make and share this Alton's Paella recipe from Food.com.

Provided by Chef Capsaicin Jen

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb tomatoes
9 cups low sodium chicken broth
3 cups short-grain rice
20 saffron strands
2 sprigs rosemary, leaves stripped from sprigs
3 teaspoons kosher salt, divided
1 teaspoon smoked paprika
2 tablespoons olive oil
3 lbs chicken quarters
1/2 lb fresh green beans, trimmed and halved
1 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped
2 garlic cloves, minced

Steps:

  • Spritz 4 to 5 pieces of newspaper with vegetable oil and put in the bottom of a charcoal chimney starter. Fill the chimney with half of the charcoal and light the newspaper.
  • When the charcoal is lightly covered with gray ash, carefully pour onto the bottom grate of a kettle grill and spread evenly. Top with the remaining unlit charcoal, spreading evenly so as not to suffocate the lit charcoal. Set the second grate in the kettle and cover until ready to cook.
  • Meanwhile, halve the tomatoes and remove the seeds to a fine mesh strainer set over a small bowl to catch the juice. Grate the seeded halves on the large hole side of a box grater and discard the skins. Combine the reserved juice and grated tomato and set aside.
  • Warm the chicken broth in a kettle or 4-quart saucepan over high heat until it reaches 200 degrees F. Remove the broth from the heat and cover to keep warm.
  • Combine the rice, saffron, rosemary, 1 teaspoon of the salt, and paprika in a small mixing bowl.
  • Heat the olive oil in the paella pan on the prepared grill. Season the chicken on all sides with the remaining 2 teaspoons of salt. Once the olive oil shimmers, add the chicken and cook until golden brown on both sides, approximately 5 to 6 minutes per side. Move the chicken to the outer edges of the pan. Add the green beans, red bell pepper, green bell pepper and garlic to the center of the pan and cook until they begin to soften and darken in color, approximately 2 to 3 minutes. Add the tomatoes and their juice and cook until most of the liquid has dissipated and the tomatoes thicken and darken, approximately 4 to 5 minutes.
  • Add the rice mixture to the center of the pan and cook, stirring constantly for 1 minute.
  • Redistribute the chicken pieces on top of the rice. Add 4 cups of the warm chicken broth and stir to distribute the rice evenly in the pan, making sure that all rice is completely submerged in liquid. From this point forward do not stir the paella.
  • After 8 to 9 minutes, when all of the liquid is absorbed and the rice appears dry, add an additional 4 cups of broth. Continue to cook without stirring, until the liquid is absorbed, about 8 to 9 minutes. The rice should be firm to the bite and the grains have a tiny white dot in the center. Add the remaining cup of broth as needed, until the rice is cooked through. Watch the fire to make sure it is heating evenly and adjust the pan to prevent uneven cooking.
  • Remove the pan from the heat, cover with a tea towel and rest for 15 minutes before serving.

Nutrition Facts : Calories 980.3, Fat 41.7, SaturatedFat 11.3, Cholesterol 170.2, Sodium 1147.3, Carbohydrate 91.8, Fiber 5.9, Sugar 4.4, Protein 57.8

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

You'll also love

Crock Pot Picadillo (Whole30)_image Crock Pot Picadillo (Whole30)

Strawberry Mango Smoothies_image Strawberry Mango Smoothies

Crock Pot Swedish Meatballs_image Crock Pot Swedish Meatballs

Sausage and Peppers_image Sausage and Peppers

ROTOLO DI PASTA_image ROTOLO DI PASTA

Bibianne's French Canadian Cabbage Soup_image Bibianne's French Canadian Cabbage Soup

Salted Chocolate Caramels_image Salted Chocolate Caramels

Cheesy Broccoli_image Cheesy Broccoli

Banana Cake With Brown Sugar Icing_image Banana Cake With Brown Sugar Icing

Cheesy Wheat Pancakes_image Cheesy Wheat Pancakes

Baked Cauliflower Tots_image Baked Cauliflower Tots

Spicy Red Cabbage_image Spicy Red Cabbage

Dark Chocolate Samoa Cupcakes_image Dark Chocolate Samoa Cupcakes

Tomato Sauce (Salsa di Pomodoro) Recipe - (4.8/5)_image Tomato Sauce (Salsa di Pomodoro) Recipe (4.8/5)

Paella is a Spanish dish that has become popular all over the world. This rice-based dish is cooked in a wide, shallow pan with a variety of ingredients. There are many different types of paella, depending on the region of Spain or the chef who is preparing it. One of the most well-known chefs who has put his own spin on paella is Alton Brown. Alton Brown is an American television personality and author who is known for his expertise in food and cooking. His paella recipes are renowned for their unique flavors and techniques.

What is Alton's Paella Recipe?

Alton Brown has created several paella recipes over the years, each with its own unique twist. His recipes typically include a diverse range of ingredients, including seafood, meats, vegetables, and spices. One of his most popular recipes is his version of Valencian paella, which is considered the original recipe for this dish. The Valencian paella is traditionally made with chicken, rabbit, and snails, and is flavored with saffron, paprika, and other spices.
Ingredients
Alton's Valencian paella recipe includes the following ingredients:
  • 1/2 cup olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1/2 teaspoon saffron
  • 1 teaspoon smoked paprika
  • 2 cups arborio rice
  • 4 cups chicken stock
  • 1/2 cup white wine
  • 1 pound chicken thighs, boneless and skinless
  • 1/2 pound rabbit meat
  • 1/2 pound snails
  • 1/2 pound chorizo sausage
  • 1/2 cup peas
  • Lemon wedges, for serving
Techniques
What sets Alton's paella recipe apart from other paella recipes is his use of cooking techniques. One of his signature techniques is to toast the rice before cooking it. This involves heating the dry rice in a pan with olive oil until it turns golden brown. This step adds a nutty flavor to the rice and enhances its texture. Alton also suggests using arborio rice instead of traditional paella rice, which is a short-grain rice that is typically used in risotto. Alton's paella recipe also includes a unique way of arranging the ingredients in the pan. Rather than adding all of the ingredients at once, he suggests adding them in stages, starting with the meats, followed by the vegetables, and then the rice. This technique allows each ingredient to cook evenly and retain its flavors. Another important aspect of Alton's paella recipe is the use of saffron. Saffron is a spice that is commonly used in paella and gives the dish its distinctive yellow color. Alton's recipe calls for saffron threads to be soaked in hot water before adding it to the dish. This step helps to release the flavor and color of the spice.

Variations

Despite the popularity of his Valencian paella recipe, Alton Brown has also created several other paella recipes that put his own spin on this traditional dish. One of his other popular recipes is his seafood paella, which includes a variety of seafood, such as shrimp, clams, and mussels. Another variation is his vegetarian paella, which uses vegetables like artichokes, tomatoes, and peppers, along with vegetable broth, in place of meat and chicken stock.

Conclusion

If you are a fan of paella, trying out Alton Brown's recipes is a great way to experience some unique and flavorful variations of this classic Spanish dish. Whether you prefer traditional meat and seafood options or are looking for a vegetarian version, Alton's diverse array of paella recipes is sure to have something that will please your palate.
Paella is a traditional Spanish dish that originated in Valencia. This dish is a combination of rice, various vegetables, meat, and spices. The dish has become so popular that there are now many variations of it. There are a lot of recipes and methods that can be followed when making a paella. Alton Brown is an American food show host and chef who is known for his unique recipes and methods. In this article, we will be discussing some valuable tips when making Alton's paella recipes.

Tip 1: Use The Right Rice

One of the most important ingredients in paella is rice. The rice used for making paella is a type of short-grained rice that is able to absorb lots of liquid without becoming mushy. This is important because paella is a very moist dish. When making Alton's paella, it is important to use the right type of rice. Bomba rice, which is a type of short-grained rice that is specifically grown for making paella, is the best option. If Bomba rice is not available, then Arborio rice can be used as a substitute.

Tip 2: Use A Traditional Paella Pan

A traditional paella pan is a wide and shallow pan that is used for making paella. The pan is usually made of steel or cast iron. The reason why a paella pan is important is that it allows for even distribution of heat, which is essential when making a paella. When making Alton's paella, it is important to use a traditional paella pan. If a paella pan is not available, then a wide skillet can be used as a substitute.

Tip 3: Saute The Vegetables First

Alton's paella recipe calls for various vegetables such as bell peppers, onions, and tomatoes. It is important to saute the vegetables first before adding the rice. This step ensures that the vegetables are cooked through and adds more depth of flavor to the dish. When sauteing the vegetables, it is important to cook them until they are soft but not caramelized. This will take about 5-7 minutes.

Tip 4: Add The Rice And Broth Gradually

Once the vegetables are cooked, the next step is to add the rice and broth. It is important to add the rice and broth gradually, stirring constantly. This step ensures that the rice cooks evenly and absorbs all the flavors of the broth. It is important to keep adding broth gradually until the rice is fully cooked.

Tip 5: Use High Quality Broth

Broth is a key ingredient in paella, as it adds flavor to the dish. When making Alton's paella, it is important to use high-quality broth. Homemade broth is the best option because it is fresher and more flavorful. If homemade broth is not available, then store-bought broth can be used as a substitute.

Tip 6: Use The Right Spices

Spices are an important part of any paella recipe. Alton's paella calls for various spices such as saffron and smoked paprika. Saffron is a key ingredient in paella, as it adds the distinctive flavor and color to the dish. It is important to use high-quality saffron, as low-quality saffron will not have the same effect. Smoked paprika is another important spice in Alton's paella recipe. It adds a smoky flavor to the dish, which is essential for paella.

Tip 7: Don't Overcook The Seafood

Alton's paella recipe calls for a variety of seafood such as shrimp, clams, and mussels. It is important not to overcook the seafood, as it will become tough and rubbery. When cooking the seafood, it is important to add it towards the end of the cooking time. This ensures that the seafood is cooked through but not overcooked.

Tip 8: Let The Paella Rest

Once the paella is fully cooked, it is important to let it rest for a few minutes before serving. This allows the flavors to meld together and the dish to cool down slightly. During this resting period, it is important to cover the paella with a clean kitchen towel. The towel will absorb any excess moisture and ensure that the rice does not become mushy.

Conclusion

In conclusion, making a delicious paella requires the use of the right ingredients, equipment, and cooking methods. When making Alton's paella recipes, it is important to follow these valuable tips to ensure that the dish turns out perfectly every time.

Related Topics