Best Pams Paella Recipes

PAM'S PAELLA

Steps:

• 1. Place the saffron and stock (and any shells from shrimp or other seafood) in a small saucepan on low until the liquids are hot. (You can also do this in the microwave)
• 2. Chop pancetta into 3/4 inch pieces. Chop chicken breast into 1 inch pieces. In a large (12 to 15-inch) skillet or paella pan, saute chopped pancetta until soft, add the coffee and let evaporate completely while pancetta finishes browning. Remove pancetta to a plate and set aside.
• 3. Add 2 Tbsp oil to the pan if needed. Quickly pat dry and season the scallops with a little salt and pepper. Sear the scallops in batches until brown and crusty on both sides, about 1-2 minutes per side. Remove the scallops to the plate.
• 4. Add the chicken and brown, turning it on all sides, about 2-5 minutes until no longer pink. Set aside on the plate.
• 5. Turn the heat down to medium and sauté the onions in the remaining fat until translucent, scraping up any leftover brown bits from the pan. If the pan is dry, you may need to add another tablespoon of oil. Add the garlic, shallots and sliced peppers. Cook for another few minutes.
• 6. Add the rice and stir to coat in the onion mixture, allowing it to get covered in the oil and begin to toast. After 3-5 minutes, add the sherry, and cook until the liquids have evaporated by nearly half. Use your spatula to help deglaze the pan and lift up any caramelized bits.
• 7. Stir in the tomatoes (and their juices), paprika, salt and pepper. Return the pancetta to the pan. Strain saffron-stock and pour in as much as needed to submerge the rice mixture. Bring the liquid to a boil, then reduce the heat to medium-low or low, cover with lid very slightly ajar and simmer until all the liquid is absorbed, and the rice is beginning to become crusty around the edges, about 25-45 minutes.(Check occasionally after 15 minutes for this small an amount and add a little more broth if needed to cook rice to tender.)
• 8. Arrange the scallops, chicken and shrimp around the surface of the paella, and add any juices back in the pan. Cover until seafood and chicken is reheated, any juices are absorbed and the rice is tender. Garnish with chopped parsley and lemon wedges. Serve hot, straight from the skillet.
• 9. NOTE: I substituted a large leek, sliced white part only, for the onion and shallot in this batch of paella. I also had a small lobster that I cleaned, chopped and added tail and claw meat. For a little extra kick, I used about 1/4 to 1/2 tsp ground Aleppo pepper along with the smoked paprika.

MOM'S PAELLA

Steps:

• In a large skillet, saute the chicken, ham, sausage, onion and green pepper in 2 tablespoons oil for 3-5 minutes or until onion is tender. Add olives and raisins if desired. Cook 2-3 minutes longer or until heated through, stirring occasionally; remove meat and vegetable mixture from pan and keep warm. , In the same skillet, saute rice in remaining oil for 2-3 minutes or until lightly browned. Stir in the garlic, turmeric and curry. Return meat and vegetables to pan; toss lightly. Add broth and mixed vegetables; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is tender.

PAELLA FOR A CROWD

Steps:

• Place chicken in a large bowl and add 2 tablespoons olive oil. Sprinkle with paprika; turn chicken to coat. Cover and let marinate, refrigerated, at least 4 hours and up to overnight.
• Bring a large pot of water to a boil; meanwhile prepare an ice-water bath. With a paring knife, core tomatoes and score an X on the bottoms. Working in batches, carefully lower them into boiling water; when skins begin to split, after 30 to 60 seconds, use a slotted spoon to transfer tomatoes to ice-water bath.
• When tomatoes are cool, remove skins (using a paring knife, if necessary) and discard. Halve tomatoes. Remove seeds with a spoon, and discard. Finely chop tomatoes.
• Cut peppers crosswise and into 1/4-inch strips; set aside. Using a mortar and pestle, grind together saffron and 1 1/2 teaspoons salt. Add saffron mixture to a medium bowl and add 1 cup chicken stock and cognac. Whisk until well combined, set aside.
• Heat an 18-inch paella pan with at least 2-inch sides over two burners set at medium-high heat. Coat the bottom of the pan with remaining tablespoon olive oil. Season chicken thighs with salt and pepper and add to pan. Cook, turning, until golden brown on all sides, about 8 minutes. Season pork and add to pan. Cook, turning, until browned, about 6 minutes more.
• Add peppers, onions, garlic, and tomatoes. Cook, stirring, about 8 minutes. Add calamari and shrimp and cook, stirring, about 2 minutes more.
• Add rice to pan and stir to coat. Add reserved saffron mixture and let cook about 1 minute. Add 1 1/2 cups more stock and bring to a boil. Cook, rotating pan and stirring occasionally, 15 minutes. If rice appears dry around edges add more stock as necessary. Nestle clams, mussels, and peas into rice and add 1 cup stock. Cook, stirring occasionally, adding more stock as necessary (you may not need to use all the stock), until rice is tender, shellfish has opened, and nearly all the liquid has evaporated from the pan, about 20 minutes.
• Turn heat to high. Add haricot vert, and stir to combine. Cook, without stirring, until vegetables are warmed through, and remaining liquid has evaporated, about 5 minutes. Season with salt. Sprinkle with parsley, and serve immediately with lemon wedges.

THE ULTIMATE PAELLA

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.