Best Catalan Paella Recipes

Paella a la Catalonia image

Provided by Miss Annie

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 whole chicken breast, boned
1/4 lb lean pork
1 small onion, minced
4 tablespoons olive oil
3 lobster tails
1 large tomatoes, peeled and chopped
1 -2 clove garlic, crushed
1 pinch saffron
1 1/2 cups arborio rice
1 cup shelled peas or 1 cup chopped green beans
1 1/2 teaspoons salt
12 mussels, well scrubbed
2 3/4 cups boiling water

Steps:

Chop the chicken breast and pork into 1-inch cubes.
Saute chicken, pork and onion in olive oil until crispy brown.
Cut each lobster tail in three pieces, right through the shell, cutting away undershell.
Add lobster, tomato and garlic to chicken and pork, and cook 2 minutes.
Dissolve saffron in 2 Tbsp.
boiling water, strain.
Add saffron with rice, peas, salt and mussels, stir to coat rice with oil.
Pour on boiling water and again bring to boil, cook over moderately high heat 10 minutes.
Stir or shake to prevent sticking, cover tightly, keep in a warm place on stove 15 to 20 minutes longer until all liquid is absorbed.
A very heavy skillet or cast-iron casserole will hold enough heat to complete cooking the rice; with a less heavy pan it may be necessary to have very low heat under it during this last stage- or place skillet or casserole in an oven set at 300ºF.
Can be cooked entirely in a 10-inch skillet or a similarly sized pan.

Nutrition Facts : Calories 429.8, Fat 15.7, SaturatedFat 3.1, Cholesterol 51, Sodium 718.8, Carbohydrate 47.5, Fiber 3.4, Sugar 2.9, Protein 23

Catalan Paella Recipe - (3.9/5) image

Provided by rmulleni

Number Of Ingredients 14

4 tbsp olive oil
1 lb chicken breast
2 tbsp minced garlic
1 medium onion, diced
1 cup arborio rice
1/2 tsp saffron
1/2 cup diced tomatoes
1/2 cup dry white wine
2 cups chicken broth
1 red/green pepper cut into strips
1/2 cup artichoke hearts
1/2 cup peas
4 large shrimp, raw shell on
4-6 small clams and mussels

Steps:

Heat oil in large frying pan over medium heat. Add chicken pieces and saute until almost done. Add garlic and onions, and saute until soft. Add the rice and saffron, stirring to coat with oil, about one minute (tumeric can be used instead of saffron). Add tomatoes, wine and broth. Bring to a boil, scraping the bottom of the pan. Add pepper strips, artichoke hearts and peas. Reduce heat and simmer for 5 minutes. Add shrimp, clams and mussels and cook for 15 minutes or until rice is done. Garnish with fresh parsley and serve.