Best Hunter Mountain Paella Recipes

HUNTER MOUNTAIN PAELLA

Hunter Mountain Paella image

Takes some time to put together, but is well worth it. Great prepare ahead meal for a dinner party where you would like to actually join the party! Can use any meats or seafood desired.

Provided by manushag

Categories One Dish Meal

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

1 dozen clam, cleaned
1 dozen mussels, cleaned
1/2 cup ham, cubes
1/2 lb Italian sausage
1 1/2 lbs chicken parts
1 lb raw shrimp
4 lobster tails
1 large onion
1 green pepper
2 tomatoes, cubed
2 garlic cloves (or more)
2 cups rice (I use Uncle Ben's)
3 cups chicken broth
1 cup white wine
1 teaspoon saffron
1/4 cup pimento strips
1/2 teaspoon crushed red pepper flakes (optional)
1 cup frozen peas
salt

Steps:

Preheat oven to 400 degrees.
Cut sausage in chunks and brown in HUGE skillet or paella pan on top of stove in hot oil. (You must use a pan with a lid that can go in the oven).
Remove sausage from pan and add chicken parts, and brown on both sides. I usually use thighs. Meat doesn't need to be cooked through, only browned on the outside.
Remove from pan and set aside.
Chop onion and green pepper and garlic and saute until soft, in same pan, don't brown. Turn off heat.
Add chopped tomato, rice, saffron, ham, sausages, chicken, salt and chicken broth and stir.
Top with clams, mussels, shrimp, lobster tails (cut in two, if desired). Make sure clams and mussels are closed tightly. Discard any that won't close on their own when tapped.
Cover pan and put in 400 degree oven for 30 minutes or until liquid is absorbed and rice is cooked through.
Add peas and pimento about 5 minutes before taking out of oven. Discard any clams or mussels that don't open.

Nutrition Facts : Calories 620, Fat 20.7, SaturatedFat 6.1, Cholesterol 182.8, Sodium 880.1, Carbohydrate 49.5, Fiber 2.4, Sugar 3.7, Protein 49.7

PERFECT PAELLA

Perfect Paella image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 21

Ingredients

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.

HUNTER'S PAELLA

Hunter's Paella image

Provided by Florence Fabricant

Categories dinner, project, main course

Time 2h

Yield 8 servings

Number Of Ingredients 18

Ingredients

1 rabbit, cut up
Salt and freshly ground black pepper
5 tablespoons extra virgin olive oil
1/2 cup dry sherry
5 cups chicken or duck stock, or a mixture
1/4 teaspoon saffron threads
2 quails, quartered
1 medium onion, minced
1/2 medium red bell pepper, cored, seeded and minced
1/2 medium green bell pepper, cored, seeded and minced
4 garlic cloves, minced
1 bay leaf
1 sprig each fresh thyme and rosemary
1 teaspoon sweet paprika, preferably Spanish
4 ripe plum tomatoes, minced
3 cups short-grain rice, preferably Spanish
Meat from 2 duck confit legs (available in specialty stores), skinned, in chunks
1 tablespoon minced parsley

Steps:

Preheat oven to 400 degrees. Season rabbit with salt and pepper. Heat 1 tablespoon oil in saute pan. Add rabbit and brown. Stir in sherry, cover and place in oven 20 minutes, until rabbit is cooked. Remove meat from pan and allow to cool.
Add stock to cooking liquid from rabbit. Add saffron, bring to a simmer, then remove from heat.
Heat remaining oil in 17-inch paella pan over medium heat. You may have to place pan on two burners, or use two smaller pans. Add quails and brown. Set aside. Add onion, green and red pepper, garlic, bay leaf and herb sprigs to pan. Cook very slowly, stirring from time to time, until lightly browned, about 15 minutes.
While vegetables are cooking, remove rabbit meat from bones in large chunks.
Add paprika and tomatoes to paella pan and cook until most liquid in pan has evaporated, about 10 minutes. Add rice and saute briefly. Add stock to pan, stir and simmer 10 minutes. Tuck pieces of rabbit, quail and duck into rice. Place in oven and bake 15 minutes. Remove, cover loosely with foil and set aside 10 minutes. Strew with parsley and serve.

Nutrition Facts : @context http, Calories 747, UnsaturatedFat 16 grams, Carbohydrate 69 grams, Fat 25 grams, Fiber 2 grams, Protein 55 grams, SaturatedFat 6 grams, Sodium 1228 milligrams, Sugar 4 grams

MOUNTAIN-STYLE PAELLA

Mountain-Style Paella image

About two centuries ago, field workers near Valencia began sharing a luncheon dish made of rice, vegetables, snails and eels cooked in a flat, oval, two-handled metal pan known as a paellera. And so paella was born. Rice dishes made in such a pan, whatever the ingredients, are called paella or just arroz con ("rice with"), followed by a description of the contents. The traditional components of this particular version are snails, rabbit and rosemary, which are found in the Valencian mountains. This equally delectable rendition omits the snails and substitutes chicken for rabbit. This recipe can be made in a paella pan, a flameproof earthenware casserole or a large skillet.

Yield Serves 8

Number Of Ingredients 18

Ingredients

2 large red bell peppers, seeded
1/4 cup olive oil
1 3 1/2-pound chicken, cut into 8 pieces
1 1/2 pounds breakfast pork sausage links, cut into 1-inch pieces
1 pound mushrooms, thinly sliced
3 pounds tomatoes (about 7 cups), chopped
2 tablespoons minced garlic
1 pound green beans, trimmed, cut into 1-inch lengths
1/2 cup almonds, finely ground
1 1/2 tablespoons chopped fresh rosemary
1 1/2 tablespoons chopped fresh sage
2 teaspoons salt
2 teaspoons ground black pepper
1/2 teaspoon saffron threads, crushed
1/4 teaspoon dried crushed red pepper
2 cups arborio rice or short-grain white rice
6 cups (or more) hot canned low-salt chicken broth
Lemon wedges

Steps:

Cut 1 bell pepper lengthwise into thin strips. Chop second pepper; reserve. Heat oil in heavy 14-inch skillet or paella pan over medium-high heat. Add bell pepper strips; sauté until softened, about 6 minutes. Using tongs, transfer pepper strips to bowl; reserve. Season chicken with salt and pepper. Add to skillet and cook until brown on all sides, about 12 minutes. Transfer to plate. Add sausage to skillet; sauté until golden, about 5 minutes. Using slotted spoon, transfer to plate with chicken.
Pour off all but 6 tablespoons drippings from skillet. Add mushrooms to skillet; sauté over medium-high heat 5 minutes. Stir in tomatoes, garlic and chopped bell pepper and bring to boil. Reduce heat and simmer until almost all liquid evaporates, about 35 minutes.
Add green beans and next 7 ingredients to skillet. Stir in rice, chicken, sausage and 6 cups hot broth; bring to boil. Reduce heat to medium; simmer uncovered until chicken is cooked, adding more broth if mixture seems dry, about 30 minutes. Let stand 5 minutes. Top with pepper strips. Garnish with lemon.