Best Smoked Ham Paella Recipes

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.

SMOKY SEAFOOD PAELLA

Steps:

• Prepare a medium-hot fire (a 3-second fire) in a campfire or wood-fired grill.
• Cut the calamari bodies into 1/2-inch-wide rings and set aside with the tentacles. In a small bowl, combine the saffron threads and boiling water and let stand until ready to use.
• Place a 12-inch paella pan or other wide, shallow pan on a grate above the campfire or grill grate. Sprinkle in the dried herbs and stir for a few seconds to toast. Add the olive oil, onions, and garlic and cook, stirring, until the onions are translucent, about 3 minutes. Add the bell peppers and cook for another 3 minutes, or until they begin to soften. Add the rice and continue to cook, stirring, until the rice glistens and has changed color slightly. Add 6 cups of the broth and the saffron water and bring to a boil. Add the calamari, ham, chorizo, fish, and tomatoes and cook for 5 minutes. Add the green peas. Cook until most but not all of the liquid has been absorbed. From time to time, add more broth if it evaporates too quickly from the heat and the rice begins to stick. Continue stirring the rice and adding broth as needed until the rice is cooked.
• Distribute the mussels, clams, and shrimp on top of the rice and push down slightly into the rice. Let them cook, without stirring, for about 10 minutes or until the shrimp are evenly pink and mussels and clams have opened. Remove the paella from the heat. Sprinkle with the fresh herbs, cover lightly with aluminum foil or a cloth and let stand for 5 minutes to allow the flavors to blend. Discard any mussels or clams that have failed to open. Serve hot.