Best Island Paradise Paella Recipes

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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.

QUICK AND EASY PAELLA



Quick and Easy Paella image

Consider this a gateway paella and the first step to a serious, lifelong addiction. When I first do a version of a classic dish like paella, I try to use a minimum number of ingredients and steps to focus on technique. After learning the method, you'll ideally use a wider variety of ingredients, like clams, mussels, squid, and chicken, which will make your rice that much more interesting. Garnish with extra virgin olive oil, freshly chopped flat-leaf parsley, and lemon wedges.

Provided by Chef John

Categories     World Cuisine Recipes     European     Spanish

Time 1h10m

Yield 6

Number Of Ingredients 14

1 pound jumbo shrimp, peeled and deveined, shells reserved
2 teaspoons olive oil
½ teaspoon saffron threads, or more to taste
2 ¼ cups chicken broth
1 tablespoon olive oil
8 ounces chorizo sausage, sliced into thin rounds
½ yellow onion, diced
2 cloves garlic, minced
1 ⅓ cups Arborio rice
½ cup green peas
1 red bell pepper, cut into thin strips
salt to taste
1 teaspoon paprika
1 pinch cayenne pepper, or more to taste

Steps:

  • Cook and stir reserved shrimp shells and 2 teaspoons olive oil in a saucepan over medium heat until shells are pink and fragrant, 1 to 2 minutes. Stir saffron into shells; add chicken broth, bring to a simmer, and cook until broth is a rusty brown and fragrant, about 20 minutes.
  • Strain saffron broth through a fine-mesh sieve; measure out 2 cups of broth, pour into a small saucepan, and place over low heat to keep broth hot.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Heat 1 tablespoon olive oil in a large, oven-proof skillet over medium heat. Cook chorizo slices in hot oil until browned, about 2 minutes per side. Add onion to sausage; cook and stir until soft and slightly translucent, about 3 minutes. Reduce heat to medium-low.
  • Stir garlic into chorizo mixture; cook and stir until fragrant, about 1 minute. Add rice to skillet and stir to coat rice completely in oil; stir in peas.
  • Pat rice mixture evenly into the bottom of the skillet. Arrange shrimp in a single layer over the top of the rice. Lay pepper strips around and in between shrimp; season with salt, paprika, and cayenne pepper.
  • Increase heat to high. When rice begins to sizzle in the skillet, pour reserved 2 cups hot saffron broth over the shrimp; gently shake the skillet to distribute liquid.
  • Bake rice mixture in the preheated oven until rice is almost tender and still a bit wet, about 20 minutes.
  • Place skillet over medium-high and cook until rice is tender, liquid is absorbed, and rice caramelizes and crusts slightly on the bottom of the skillet, 3 to 5 minutes.

Nutrition Facts : Calories 476.4 calories, Carbohydrate 46.9 g, Cholesterol 150.2 mg, Fat 19.3 g, Fiber 2 g, Protein 26.4 g, SaturatedFat 6.2 g, Sodium 975.1 mg, Sugar 2.7 g

AUTHENTIC SEAFOOD PAELLA



Authentic Seafood Paella image

Paella is a classic Spanish dish of rice cooked with shellfish and seasoned with saffron. It is perfect for easy entertaining.

Provided by Allrecipes

Categories     World Cuisine Recipes     European     Spanish

Time 55m

Yield 2

Number Of Ingredients 19

2 tablespoons olive oil
1 onion, finely diced
½ tomato, finely diced
1 pinch salt
½ tablespoon smoked paprika
6 fresh romano or green beans
½ cup canned butter beans, drained and rinsed
½ cup white rice
6 large shrimp
6 mussels
6 clams
1 cup white wine
2 cups seafood stock
1 pinch saffron threads
1 teaspoon finely chopped fresh rosemary
1 cup fresh peas
5 baby squid, cut into rings and tentacles
1 lemon, cut into wedges
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Heat olive oil in a large skillet or paella pan over high heat. Cook and stir onion, tomato, salt, and smoked paprika into the hot oil until softened, about 3 minutes. Add romano beans, butter beans, and rice; cook and stir until rice is coated with oil, 2 to 3 minutes.
  • Place shrimp, mussels, and clams over the top of the rice mixture. Pour in white wine and seafood stock; sprinkle in saffron threads and rosemary. Bring mixture to a simmer. Turn shellfish and continue to cook until clams and mussels have opened, and shrimp are pink and cooked through, about 5 minutes. Remove clams, mussels, and shrimp and set aside.
  • Stir peas into the paella; simmer, uncovered, until rice is tender and has absorbed the liquid, 20 to 25 minutes. Stir in squid, and return clams, mussels, and shrimp to the pan. Cook until squid is opaque and cooked through, 2 to 3 more minutes. Serve with lemon wedges and chopped parsley.

Nutrition Facts : Calories 784.1 calories, Carbohydrate 73.5 g, Cholesterol 301.1 mg, Fat 20.1 g, Fiber 8.9 g, Protein 53 g, SaturatedFat 3.3 g, Sodium 979.8 mg, Sugar 5.3 g

HAWAIIAN SHRIMP AND CLAM PAELLA WITH ISLAND SPICES



Hawaiian Shrimp and Clam Paella With Island Spices image

We watched this being made on PBS this morning and it looked so good I have to make this soon. This recipe is from Alan Wong. He says it goes well with rice or pasta. It is my understanding that paella is a rice dish, the seafood is secondary.

Provided by threeovens

Categories     Low Cholesterol

Time 40m

Yield 2 serving(s)

Number Of Ingredients 11

12 large shrimp, peeled and deveined
achiote paste (enough to coat shrimp)
1 tablespoon olive oil
4 tablespoons onions, small dice
1/2 cup chicken stock
1 lb yellow tomatoes, chopped (Hamakua Springs tomato)
1 teaspoon yellow bell pepper, chopped (aji amarillo)
24 manila clams, washed
8 large basil leaves, torn
cilantro leaf, torn
salt

Steps:

  • Place peeled shrimp in a small bowl and coat with achiote paste; let marinate 20 minutes.
  • Heat oil in a Dutch oven, over medium heat, then stir in onions; cook until translucent.
  • Add in the chicken stock, cover, and bring to a boil.
  • Stir in tomatoes and aji; add clams, cover, and cook until they open, about 7 minutes.
  • Stir in the shrimp, cover, and cook through.
  • Garnish with basil and cilantro; season with salt if needed.

Nutrition Facts : Calories 301.2, Fat 10.2, SaturatedFat 1.6, Cholesterol 99.4, Sodium 1388.9, Carbohydrate 17.6, Fiber 2.1, Sugar 1.8, Protein 34.7

ISLAND PARADISE PAELLA



Island Paradise Paella image

To express oneself is to create, explore and experience. Food is an expression of the person who we are through the experience we explore as a child through growing up. I thank my grandparents on both sides from Puerto Rico for giving me the chance while younger and then while older to experience the wonderful flavors that...

Provided by Ana Alvez

Categories     Other Main Dishes

Time 2h

Number Of Ingredients 23

1/2 pt goya or any good olive oil
12 mussels
12 clams
2 diced up pork chops
2 cloves of garlic minced
3 small onions chopped up
1 medium tomato, skin off, seeded and chopped
1 green pepper seeded and cut into slices
1 yellow pepper seeded and cut into slices
1 red or orange pepper seeded and cut into slices
1 whole chicken cut into parts
a pinch of salt & pepper for taste
1 tsp paprika
1/2 tsp dried oregano, and dried thyme
6 lobster claws
24 oz white rice
3 c chicken brooth
1/4 tsp saffron
4 charizos chopped up into little pieces (i like goya)
12 uncooked shrimps, peeled and veined
1 small cans of beans or 6 oz of fresh beans
4 tsp capers
2 lemon cut into wedges

Steps:

  • 1. Scrub and debeard the mussels and clams, discarding any that don't close when tapped sharply. Set aside.
  • 2. Heat 1/4 cup (2fl. oz) of the olive oil in a skillet. Add the pork, and brown all sides. Make sure that the juices from the pork chops are clear.
  • 3. Mix in the garlic, onions, tomato, and the bell peppers, Stir constantly until cooked. Then set aside.
  • 4. In another skillet, heat a further 1/4 cup (2 fl. oz) olive oil and cook the chicken until browned on all sides. Season with salt, pepper, paprika, rosemary, thyme, and cumin. Transfer the chicken to a plate and set aside.
  • 5. In the same skillet, cook the lobster claws overt high heat for several minutes until its shell turns pink. Set the skillet aside.
  • 6. Preheat the oven to 200 ºF. Heat 4 tablespoons olive oil in a skillet, and sauté the rice until it's translucent. Pour in the chicken broth, and combine well. Add the pork mixture, stirring constantly. Sprinkle in the saffron and continue to stir until well mixed.
  • 7. Transfer the rice into a paella pan. Mix in the lobster claws, chicken, chorizo sausages, mussels, clams, shrimp, peas, and capers, combining well. Bake the paella, uncovered, and on the lowest oven shelf, for around 25 minutes, or until all the liquid has been absorbed.
  • 8. Discard any mussels and clams that have failed to open. Serve the paella straight from the pan, garnished with lemon wedges

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