Recipes / 27 March, 2017 / My Baba
Our Favourite Recipes To Celebrate National Paella Day
Serves 2-3 people
1 cup bomba rice
½ cup uncooked flat green beans (bajoqueta)
½ cup precooked butter beans (garrafÃ³n)
1 cup artichoke hearts
3 cups vegetable broth + extra for “frying” the vegetables
2 big tomatoes, grated (without the skin)
¼ teaspoon saffron
Salt to taste
You will need a 30cm Paella pan.
- Add some vegetable broth to the paella pan and bring it to a boil.
- Add the raw vegetables (flat green beans and artichoke hearts).
- SautÃ© until slightly tender. During this process, add some vegetable broth when needed (to avoid the vegetables from sticking to the pan).
- Add the butter beans and sautÃ© for another few minutes.
- Add the grated tomato and sautÃ© for a couple more minutes.
- Add the vegetable broth and bring it to a boil.
- Add the saffron and stir.
- Taste and add salt if needed.
- Add the rice, then spread it evenly.
- At this point you have to lower the heat and let it simmer for 20-25 minutes. All the broth should be absorbed.
- Share with your family and friends. Enjoy!
Serves 6 people
25 threads saffron, crushed (a heaping 1â„4 tsp.)
Kosher salt and freshly ground black pepper, to taste
1â„2 cup extra-virgin olive oil
2 lbs. extra-large head-on shrimp in the shell
1 lb. cuttlefish or small squid, cleaned and cut into 1”³ pieces
1 tbsp. smoked paprika
4 medium tomatoes, minced
3 cloves garlic, minced
1 red bell pepper, cored and chopped
1 small onion, minced
7 cups chicken broth
2 1â„2 cups short-grain rice, preferably Valencia or bomba
2 lbs. small clams, cleaned
- Put saffron and 1â„4 cup hot water in a small bowl; let sit for 15 minutes.
- Heat oil in a 16”³-18”³ paella pan over medium-high heat. Add shrimp, lightly salt, and cook, turning occasionally, until golden brown, about 5 minutes; transfer to a plate and set aside.
- Add cuttlefish, paprika, tomatoes, garlic, peppers, and onions to pan and cook, stirring often, until onions are soft, about 6 minutes. Add reserved saffron mixture and broth, season with salt, and bring to a boil over high heat.
- Sprinkle in rice, distribute evenly with a spoon, and cook, without stirring, until rice has absorbed most of the liquid, 10-12 minutes. (If your pan is larger than the burner, rotate it every two minutes so different parts are over the heat and the rice cooks evenly.)
- Reduce heat to low, add reserved shrimp, and nestle in clams hinge side down; cook, without stirring, until clams have opened and rice has absorbed the liquid and is al dente, 5-10 minutes.
- Remove pan from heat, cover with aluminum foil, and let sit for 5 minutes before serving.
Serves 4 people
- 4 large portobello mushroom caps
- 2 cups chicken stock
- ¼ teaspoon saffron threads, crumbled
- 2 tablespoons olive oil
- 1 cooked chorizo sausage, sliced & halved
- 1 small red onion, chopped
- 4 cubes Dorot garlic
- ½ cup tomato, chopped
- 2 cubes Dorot basil
- 1 teaspoon kosher salt
- ½ teaspoon paprika
- ½ teaspoon red pepper flakes
- 1 cup white rice
- ½ cup dry white wine
- ½ pound medium shrimp, chopped
- 4 medium shrimp, whole
- Panko bread crumbs
- Lime wedges
- Remove stems from mushrooms and chop them; reserve. Remove gills from mushrooms and rinse caps, drying them gently with paper towels. Place caps stem side up on a lined baking sheet. Set aside.
- In a medium sauce pot, bring chicken stock and saffron to a simmer.
- Heat olive oil in a skillet set over medium heat. Place chorizo, onion, and mushroom stems in skillet and sautÃ© 5-7 minutes until onions are tender. Add garlic cubes, stirring frequently to incorporate. Next, add chopped tomato, basil cubes, salt, paprika, and red pepper, stirring to combine. Cook 2-3 minutes until tomatoes begin to break down and resemble a chunky sauce.
- Add dry rice, stirring to coat, then stir in white wine and cook until reduced, 4-5 minutes. Pour in saffron-infused stock, bringing the skillet to a boil and then reducing heat to low. Salt to taste (it may taste overly salted, but the rice will absorb the flavour,) then stir well one last time, spreading the ingredients evenly.
- Allow to simmer ~15 minutes until liquid has reduced by at least half, then place chopped and whole shrimp on top, turning when they become opaque on one side.
- Preheat oven to 400 degrees F.
- When top of rice looks slightly dry (18-20 minutes cook time total,) remove whole shrimp and set aside; stir remaining shrimp into the dish.
- Spoon paella into mushroom caps, then top with bread crumbs. Bake at 400 degrees for 15-18 minutes. Remove from oven and allow to cool slightly, then top with reserved whole shrimp and a lime wedge. Enjoy!
- 150g Chorizo
- 150g Chicken breast, diced
- 150g Cod
- 1 pepper (I used half yellow, half orange, but I think green is traditional)
- 150g Paella rice
- Pinch smoked paprika
- Pinch turmeric
- Half a glass of white wine
- 1.5 pins (or so) of chicken stock
- Start by browning off your chorizo over a medium heat so all the lovely fat renders off. Add the pepper at this time and stir well. You could also add an onion but if you’d like to omit it (like I did) you can.
- Add the chicken and cod. Cook until the chicken is golden brown.
- Throw in the paella rice and stir well until coated with the fat from the chorizo. Add the white wine and turn up the heat so it bubbles for a couple of minutes.
- Add the pinch of paprika and turmeric and enough stock to cover the rice… turn the heat back down.
- Simmer for approx 10 minutes until the liquid has gone. Add more bit by bit until the rice is fluffy and cooked all the way through. I also added a handful of frozen peas at the end of the cooking process… every little helps, eh?
- Season to taste.
- 2 tbsp extra virgin olive oil
- 1 large sweet onion, diced
- 2 garlic cloves, sliced
- ½ tsp salt
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 yellow bell pepper, diced
- 2 tbsp tomato paste
- 1 dozen asparagus, trimmed and cut into small pieces
- 1½ cups uncooked quinoa, rinsed
- 1 tsp sweet paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1½ cups water
- 2 tsp vegetable bouillon powder
- ½ cup water or vegetable broth
- Chopped parsley for garnish
- Heat olive oil in an oven proof 12 inch round pan. SautÃ© onions and garlic over medium heat for 4 minutes, stirring often. Add diced peppers and ½ tsp salt and continue cooking for 15 minutes, stirring often.
- Add tomato paste and asparagus, mix well and cook for another 2 minutes.
- Add quinoa, paprika, ½ teaspoon of salt and pepper and sautÃ© with the vegetables for about 5 minutes, stirring constantly. Add 1½ cups of water and bouillon. Bring to a boil, lower heat and simmer, uncovered, for 25 minutes. In the meantime, preheat the oven to 375F.
- Add ½ cup of water or vegetable broth, mix well and transfer to the pan to the oven. Bake for 10 minutes. Garnish with parsley before serving.