thread: Paella

  1. #1

    Mar 2004
    Sparta
    12,662

    Paella

    Please hit me with your tips and tried and true recipes


    DH wishes to cook the world's best paella and I wish to support him in this quest (and eat the world's best paella )

  2. #2
    BellyBelly Member

    Jan 2010
    1,975

    Subscribing to this one! I have family in Spain and visit quite often. I LOVE paella but when I try to make it... it sucks!!

  3. #3
    Administrator
    Add Rouge on Facebook

    Jun 2003
    Ubiquity
    9,922

    This is not traditional in how it's prepared but it is my absolute favourite recipe:

    Easy Lobster Paella - Ina Garten



    cup good olive oil
    1 cups chopped yellow onion (2 onions)
    2 red bell peppers, cored and sliced into 1/2-inch strips
    2 tablespoons minced garlic (4 to 6 cloves)
    2 cups white basmati rice
    5 cups good chicken stock, preferably homemade
    teaspoon saffron threads, crushed
    teaspoon crushed red pepper flakes
    1 tablespoon kosher salt
    1 teaspoon freshly ground black pepper
    ⅓ cup licorice-flavored liqueur (recommended: Pernod)
    1 lbs. cooked lobster meat
    1 lb. kielbasa, sliced 1/4 to 1/2-inch thick
    1 (10-ounce) package frozen peas
    1 tablespoon minced fresh flat-leaf parsley leaves
    2 lemons, cut into wedges
    Preheat the oven to 425 degrees F.

    Heat the oil in a large ovenproof Dutch oven. Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally. Add the bell peppers and cook over medium heat for 5 more minutes. Lower the heat, add the garlic, and cook for 1 minute longer. Stir in the rice, chicken stock, saffron, red pepper flakes, salt, and pepper and bring to a boil. Cover the pot and place it in the oven. After 15 minutes, stir the rice gently with a wooden spoon, and return it to the over to bake uncovered for 10 to 15 more minutes, until the rice is fully cooked.

    Transfer the paella back to the stove top and add the licorice-flavored liqueur. Cook the paella over medium heat for 1 minute, until the liqueur is absorbed by the rice. Turn off the heat and add the lobster, kielbasa, and peas and stir gently. Cover the paella, and allow it to steam for 10 minutes. Sprinkle with the parsley, garnish with lemon wedges, and serve hot.