paella: the ultimate recipe guide - over 30 delicious & best selling recipes

PAELLA

The Ultimate Recipe GuideOver 30 Delicious & Best Selling

recipes

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Table of Contents 1. Seafood Paella1) Paella with Shrimp andScallop2) Seafood Paella with Chickenand Chorizo3) Paella with Grilled Lobsterand Peas4) Paella with Tiger Prawns andRed Mullet

5) Couscous Paella Scallopsand Shrimps6) Paella with Smoked Haddockand Spinach7) Noodle Paella with Seafood8) Squid Ink Paella with Chilliand Paprika9) Paella with Tuna and WhiteBeans10) Tropical Paella withPineapple and Shrimps 2. Meat Paella11) Paella with Chicken andChorizo12) Paella with Rabbit andSnow Peas

13) Paella with Rabbit andArtichokes14) Turkey Paella with SmokedSausages15) Beef Tenderloin Paella withBell Peppers16) Paella With Turkey andExotic Fruit17) Paella With Chicken, PineNuts and Parmesan18) Paella with Lamb andChickpeas19) Paella with Pork Loin andChicken Liver20) Chinese Paella withSausage and Spinach21) Paella with Bacon and

Pepitas 3. Vegetable Paella22) Paella with Asparagus andSugar Snap Peas23) Paella with Mushrooms andAubergine24) Paella with Artichokes andGreen Beans25) Paella with Mushrooms andManchego Cheese26) Paella with Cauliflower andPeas27) Paella with Spinach andGoat Cheese28) Paella with Tomatoes29) Paella with Zucchinis and

Smoked Paprika30) Paella with Corn andTurmeric31) Lentil Paella with Peppers

1. Seafood Paella

1) Paella with Shrimp and Scallop

Prep Time: 30 minutesCook Time: 50 minutes

Ready In: 1 hour 20 minutesServings: 6

INGREDIENTS: 3 tablespoons extra-virgin olive oil1 red pepper, seeded, ribbed and thinlysliced6 cups chicken stock4 links Spanish dry-cured chorizo (about6 ounces), sliced1 medium yellow onion, chopped

1 1/2 cups white rice1 (10-ounce) can diced tomatoes withchiles3 tablespoons tomato paste1 green pepper, seeded, ribbed andthinly sliced2 pounds raw, peeled large shrimp1 pound sea scallops4 garlic cloves, finely choppedSalt and pepper1 teaspoon Spanish saffron, pistils only1/3 cup chopped Italian parsley leavesLemon wedges, for decoration DIRECTIONS:

1.Bring the chicken stock to a boil in amedium saucepan. 2.In a large saucepan heat the oil and addthe onion over medium-high heat. Addthe garlic, the peppers, the saffron andthe chorizo and let it cook for 6 minutesor until vegetables are soft and chorizohas browned. 3.Stir in the rice, tomatoes and tomatopaste until all isl mixed and cook foranother 5 minutes. Add the chicken stockand keep stirring, until the stock is

almost absorbed. 4.Cover the pan with aluminum foil, andkeep cooking for 20 to 25 minutes oruntil rice is tender. After that add theshrimp and the scallops and cookcovered for another 5 to 7. Decorate thepaella with chopped parsley and lemonwedges.

2) Seafood Paella with Chickenand Chorizo


Ready In: 1 hour 20 minutesServings: 4-6

INGREDIENTS: 1 large pinch saffron threads1 teaspoon kosher salt, plus more forseasoning the shrimp and chicken8 ounces Spanish chorizo, cut into 1/4-inch-thick roundsFreshly ground black pepper

1 to 2 tablespoons olive oil, as needed16 large shrimp (about 12 ounces),peeled and deveined1 teaspoon smoked Spanish paprika(pimentón dulce)2 medium, ripe tomatoes (about 12ounces)1 pound boneless, skinless chickenthighs, cut into 1-inch pieces2 medium garlic cloves, finely chopped1 medium yellow onion, small dice4 cups (1 quart) low-sodium chickenbroth2 cups paella rice (about 1 pound),sometimes labeled bomba or Valencia16 mussels, Manila clams, or acombination, scrubbed

2 medium lemons, cut into 8 wedgeseach, for serving2 tablespoons coarsely chopped freshItalian parsley leaves DIRECTIONS: 1. Cut the tomatoes in halves. Grate them,leave out the skins. Put the shrimp in amedium bowl, add 1/4 teaspoon of thepaprika, and season it with salt andpepper. Toss to combine and refrigerateuntil later. Put the chicken in a bowl andseason with salt and pepper; set it asideas well.

2. Heat a pan and add the chorizo for about2 to 3 minutes. Remove chorizo and setaside. Add 1 to 2 tablespoons of oliveoil to the pan, if there's not enough fat.Grill the chicken pieces until they aregolden brown, about 6 minutes total; setaside. 3.Add onion, season to taste with salt andpepper, cook about 5 minutes, then addthe garlic, paprika, and the saffron. Cookabout 30 seconds, then add the reservedtomato pulp and juice; cook about 3minutes, then add the rice and salt. Stir

well 4.Add the broth and stir again. Arrangechorizo and chicken over the rice. Bringto simmer, cook about 12 minutes. Donot stir from this point on. Put the shrimpand the shellfish in the rice. Cook untilthe shellfish have opened, the shrimp aredone, and the rice is tender, which isabout 10 to 12 minutes. 5.Then remove the pan from the grill,cover it with foil, and let it stand for 5minutes. Serve with the lemon wedgesand parsley.

3) Paella with Grilled Lobster andPeas



INGREDIENTS: 3/4 pound Spanish chorizo, sliced into1/2"-thick rounds1/2 cup finely chopped fresh flat-leafparsley6 stalks green garlic, thinly sliced, or 2finely chopped leeks, white and light-

green parts only2 cups shelled peas or frozen peas1 tablespoon smoked paprika1/4 teaspoon saffron threads2 1/2 cups short-grain rice (such asbomba, Valencia, or calasparra)1/2 cup olive oil7 cups hot seafood or chicken stock1 1/2 teaspoon kosher salt3 1–1 1/4-pound lobsters, halvedlengthwise, claws cracked3 halved lemons DIRECTIONS: 1.Prepare a charcoal grill. Put a paella

pan on the grill grate and heat 1/2 cupolive oil. Add the Spanish chorizo andthe green garlic, cook for 3–4 minutes. 2.Add the smoked paprika and the rice, letit cook for 2 minutes, stir often. Mixsaffron threads with seafood or chickenstock. Add stock to pan and season withsalt; stir to combine. Cook until stockcomes to a simmer and the rice begins toabsorb the liquid, which is about 10minutes. Rotate pan every 2–3 minute, toassure that it cooks evenly. 3.Arrange the halved lobsters over the

pan. Continue to cook, while rotating thepan often,. Be sure to maintain even heatat all times. Cook until the rice is almosttender and the lobster is done, whichshould be about 10 more minutes. 4.Scatter the peas on top. Allow the rice toabsorb all of the liquid, so that thebottom and the edges get crusty, about 5–10 minutes. Which is a total cookingtime of about 40 minutes. 5.Remove the pan from grill and cover itwith a large clean kitchen towel and letrest for 5 minutes. Garnish with choppedparsley and with lemons

4) Paella with Tiger Prawns andRed Mullet



INGREDIENTS: 1 large onion, roughly choppedlarge pinch of saffron strands1 red pepper, seeded and roughlychopped1 tbsp extra virgin olive oil3–4 sprigs of fresh rosemary

2 red mullet, about 180 g (6½ oz) each,cleaned360 ml (12 fl oz) hot fish stock, or asneededsalt and pepperlemon wedges to serve1 yellow pepper, seeded and roughlychopped200 g (7 oz) cooked peeled tiger prawns2 garlic cloves, crushed250 g (8½ oz) long-grain brown rice100 ml (3½ fl oz) dry white wine115 g (4 oz) asparagus tips, cut in halflengthways115 g (4 oz) frozen peas

DIRECTIONS: 1.Heat the olive oil in frying pan, add theonions and saute for 5 minutes. Soak thesaffron in boiling water meanwhile. 2.Put the peppers and garlic in the pan andcook for 3–4 minutes. Add the rice, thehot stock. wine, rosemary sprigs, saffronmixture, and at last salt and pepper totaste. Bring the mixture to a boil, coverit, reduce the heat and cook for 25minutes or until the rice is almost tender,adding more stock if needed.

3.Preheat the grill. Place the red mullet ina pan and grill it for about 6 minutes oneach side. To test if the fish is cooked,insert a knife tip near the bone, if theflesh flakes easily, it’s done. Cut off theheads and tails, remove all the bonesand cut the remaining flesh (with skin)into large, bite-sized pieces. 4.Add the asparagus tips and peas in to therice and combine. Cook it covered, foranother 5 minutes, after that the riceshould be tender.

5.Finally add the prawns and red mullet tothe pan. Stir carefully to combine. Coverand cook gently for 4–5 minutes, servewith lemon wedges.

5) Couscous Paella Scallops andShrimps

Prep Time: 20 minutesCook Time: 30 minutesReady In: 55 minutes

Servings: 2 INGREDIENTS: 1 clove garlic, minced1/4 teaspoon salt1/2 teaspoon dried thyme1/4 teaspoon freshly ground pepper1/4 cup vegetable broth2 teaspoons extra-virgin olive oil

4 ounces bay scallops, tough muscleremoved1 cup no-salt-added diced tomatoes,with juice4 ounces small shrimp, (41-50 perpound), peeled and deveinedPinch of crumbled saffron threads1/2 teaspoon fennel seed1 medium onion, chopped1/2 cup whole-wheat couscous DIRECTIONS: 1. Heat oil over medium heat in a largesaucepan. Add onions; sauté them while

stirring constantly for 3 minutes. Afterthat add garlic, fennel seed, thyme, salt,pepper and saffron; cook for 20 moreseconds. 2.Stir in the tomatoes and the vegetablebroth. Bring all to a simmer. Cover it up,reduce the heat and let it simmer foranother 2 minutes. 3.Increase the heat to medium, add in thescallops and cook while stirringoccasionally, for 2 minutes. Add theshrimps and cook for 2 minutes more. Atlast stir in the couscous. Remove fromheat and let stand covered for 5 minutes.

Serves.

6) Paella with Smoked Haddockand Spinach


Servings: 4-6 INGREDIENTS: 200 grams Paella rice (Calasparra) orRisotto rice400-500 grams Spinach washed30 grams Pine nuts4tbs Olive Oil2 tsp sweet Paprika

1/4 - 1 dried chilli pepper chopped200-250 grams Smoked Haddock or Cod(undyed) skinned, pin boned and cut intostrips200 grams Chopped Tinned Tomatoes500 ml Vegetable stock2-3 cloves garlic crushedGood pinch of Saffron soaked in hotwater for 15 minsLemon wedges to serve DIRECTIONS: 1. In a covered pan cook the spinach withjust a little water for 4-5mins. Dry it andchop roughly.

2.Heat the oil in a pan over a high heat.Add the fish, paprika, pine nuts,tomatoes, spinach, garlic and driedchilli. Lower the heat. Cook for 5-6 minswhile stirring constantly. 3.Then add the rice and continue to cookfor a couple of mins; add the stock andsaffron and simmer for another 15-20mins or until the stock has beenabsorbed and the rice is tender. There'sno need to stir, just shake the panoccasionally to prevent the rice fromburning. Leave it covered in a warm

place for 5 mins and serve with lemonwedges.

7) Noodle Paella with Seafood


Servings: 4-6 INGREDIENTS: 3 tablespoons olive oil1 onion, chopped1⁄2 cup water or stock, plus more asneeded8 ounces any long, thin pasta, preferablywhole wheat, broken into 2-inch orshorter lengths

1 bell pepper, chopped1 teaspoon paprika1 tablespoon minced garlic8 ounces scallops, squid, clams,mussels, or shrimp, or a combinationSalt and black pepper1⁄2 teaspoon saffron threads, optional2 cups fresh or frozen peas1⁄4 cup chopped fresh parsley, forgarnishLemon wedges DIRECTIONS: 1.Heat the oil in a large skillet. As soon asit's hot, add the onion and garlic . Cook,

until soft or about 3 to 5 minutes; removefrom the pan. Instead put the noodles inthe pan, season with salt and pepper, andcook, stirring constantly, until they are anice brown. Try not to burn the noodles. 2.After that return the onion and garlic tothe pan. Add the paprika, saffron, peasand bell pepper. Cook while stirring foranother 2 to 3 minutes. Add the water,add more in case it's absorbed too fast.Cook until the noodles are nearly tender,which is about 15 minutes. 3.At last add the seafood and a little morewater or stock. Cook until it is done

(large shrimp and scallops - 5 minutes;small or chopped shrimp - 3 minutes;squid - 1 minute). Season to taste. Servewith the lemon wedges and parsely.

8) Squid Ink Paella with Chilli andPaprika


Servings: 4-6 INGREDIENTS: 6 small squid tubes sliced½ tablespoon sea salt1 spanish onion finely chopped3 cloves garlic finely chopped250 g calasparra paella rice3 teaspoons chopped parsley

½ teaspoon chilli flake½ teaspoon smoky hot paprika750 ml chicken stock3 teaspoons squid ink1 teaspoon tomato pasteolive oil for cooking DIRECTIONS: 1.Heat olive oil in a pan. Add the onion,the garlic, the salt and cook for a fewminutes. Next add the squid and cookwhile stirring for another 3 to 4 minutes.Add half the parsley, chilli flakes, squidink, paprika and tomato paste, stir andadd the rice and chicken stock.

2.Stir and simmer for 20 minutes. Shakethe pan every 5 minutes but do not stir!Serve with aioli and the rest parsley.

9) Paella with Tuna and WhiteBeans


Servings: 4-6 INGREDIENTS: 1/2 lb tuna steak1 cup white beans (from a can)3 cups brown rice, cooked1 large white onion, chopped5 garlic cloves1 large beefsteak tomato, chopped

1 large green bell pepper, seeded andchopped1 1/2 cups chicken broth1/2 lb beef chunks1/4 cup broken whole wheat spaghetti1 cup frozen peas & carrots1/2 cup celery, chopped1/2 tsp of saffron1/2 lb chicken breastsalt & pepper, to tastedried cilantro & oregano, to taste DIRECTIONS: 1.Cook olive oil with onions in a pan for 5

minutes, then add in your peppers andcook for another 5 minutes. Add thegarlic and mix it well. 2.Cook the brown rice separately andcook your tuna steak, chicken breast andbeef chunks. Season with Adobo andsaute in a pan. When done, set bothmeats and rice aside. Continue to cookthe main portion. 3.Add the celery, broken whole-wheatspaghetti, chopped tomato and chickenbroth into the pan. Bring to boil andseason with cilantro, oregano andsaffron. Stir well and cook until the

pasta is done. 4.Add the brown rice, the beans, the carrotand peas. At last add the chicken, tunaand beef pieces into your paella. Serve.

10) Tropical Paella with Pineappleand Shrimps


Servings: 4-6 INGREDIENTS: 6 cups fish stock1 lb Shrimp, shells and heads on1 1/2 cups aborro rice1 lb fresh ono6 tomatoes1 cup cubed pineapple

1 onion, diced4 cloves garlic, minced1 bay leaf1 teaspoon sea salt, or to taste1/2 teaspoon fresh ground pepper, or totasteExtra virgin olive oillarge pinch of saffron1 cup Spanish olives, halved DIRECTIONS: 1.Cook saffron in the fishstock, and keep itwarm. Meanwhile cut tomatoes in halfand grate them into a bowl.

2.Season the fish with salt and pepper.Heat the oil in a pan. Fry fish, for twominutes on each side, until the top has agolden crust. Let it cool and break intopieces. 3.Add more oil if necessary to the samepan, and saute shrimp, until pink forabout 5 minutes and put away as well.Saute onion for 5 minutes, after that addthe garlic and saute some more. Addgrated tomatoes and reduce to asimmmer as soon as it starts to boil.Cook until it turns into a thick paste.

4.Add rice and cook for a minute whilsstirring. Add pineapple, stock, sea salt,olives, bay leaf and pepper. As soon asit boils, reduce to simmer. Uncover andcook for another 15 minutes. When riceis almost done, arrange cooked ono andsauteed shrimp on top of rice, cook foranother 5 minutes. When done cover thepan with cloth towel.

2. Meat Paella

11) Paella with Chicken and Chorizo


Servings: 4-6 INGREDIENTS: 1 garlic clove, crushed400-500g chicken mini fillets600ml chicken stock4 tbsp olive oil115g frozen peas225g long grain rice1 large onion, finely chopped

1 tsp ground turmeric115g chorizo sausage, peeled1 red pepper, seeded and sliced4 tomatoes, skinned, seeded andchoppedsalt and black pepper DIRECTIONS: 1. Heat the oil in a pan and fry the chickenfillets on both sides. Add the onion, thegarlic and the turmeric and cook for 2minutes. 2.

Cut the chorizo and add to the pan.Season to taste. As soon as it boils,cover and continue to cook slowly for15 minutes. 3.At last add the sliced red pepper,chopped tomatoes and peas, and cook 10more minutes.

12) Paella with Rabbit and SnowPeas


Servings: 4-6 INGREDIENTS: 8 tbsp of extra virgin olive oil14 oz of rabbit7 oz of large white beans (alreadyboiled)14 oz of chicken2 sachets of powdered saffron

1 cup of tomato puree5,3 oz of snow peas5,3 oz of red pepper2 ½ pints of chicken or vegetable broth14 oz of Arborio or Japonica rice½ tsp of chili pepper1 tsp of sweet paprìkaSome salt DIRECTIONS: 1.In a pan fry the chicken and the rabbitwith oil, season with salt. Cook untilbrown for 10-15 minutes on a mediumflame.

2.Once the chicken is done, add the peascut into thirds and sliced red peppers.Stir and cook for another 10 minutes.After those are done add the white beansand the tomato puree. Season with thespice and stir well. 3.As soon as it comes to a boil add thebroth and the rice. On a high flame cookfor about 7-8 more minutes, and at lastanother 10 minutes on a medium flame.

13) Paella with Rabbit andArtichokes

Prep Time: 50 minutes

Cook Time: 1 hour 10 minutesReady In: 2 hours

Servings: 4-6 INGREDIENTS: 1 lemon, halved2 lb tomatoes (4 medium)1 (2- to 2 1/2-lb) rabbit, cut into 12pieces1 red bell pepper, cut into 1-inch pieces1 teaspoon sweet Spanish smoked

paprika2 teaspoons salt1/2 teaspoon black pepper6 tablespoons extra-virgin olive oil3 cups short- or medium-grain rice,preferably Spanish Bomba4 garlic cloves, finely chopped8 cups chicken stock or reduced-sodiumchicken broth6 medium artichokes (2 lb)1/8 teaspoon crumbled saffron threads DIRECTIONS: 1.Squeeze juice from 1 lemon half into abowl of cold water. Cut off top 2 inchesof 1 whole artichoke. Rub with reserved

lemon half and put artichoke in water.Cook tomatoes in boiling water 10seconds. Peel tomatoes, remove seedsand chop.Drain the artichokes and dry betweenpaper towels. Pat the rabbit dryas welland season with salt and pepper. 2.Heat oil in a pan and brown rabbit forabout 8 minutes total. Add artichokesand bell pepper, cook until theartichokes are golden brown, which isabout 4 minutes. Then add tomatoes,garlic, and the remaining teaspoon ofsalt and cook until mixture hasthickened, for about 6 minutes, stir

occassionly. Add stock and saffron. Addrice. 3.Cook rice for 10 minutes, then reduceheat and cook until all of liquid isabsorbed , about 10 to 15 more minutes.Remove pan and cover; let stand for 5minutes before serving.

14) Turkey Paella with SmokedSausages


Ready In: 1 hourServings: 4-6

INGREDIENTS: 4 cups low-salt chicken broth2 large yellow onions, chopped12 ounces spicy smoked sausage (suchas linguiça, andouille, or hot links), cutinto 1/2-inch slices1/4 cup garlic-flavored olive oil

1 large red bell pepper, chopped1/4 teaspoon saffron1 teaspoon dried oregano2 cups long-grain white rice1/2 teaspoon cayenne pepper4 1/2 cups cooked leftover turkey, cutinto 1/2-inch cubes1 cup frozen peas1 teaspoon salt4 large plum tomatoes, quartered DIRECTIONS: 1. Preheat oven to 350°F. Meanwhilebrown the sausage in large skillet over

medium-high heat for about 5minutes.Set aside. 2.Heat olive oil in a pot and add onions.Cook until they're golden for about 12minutes. After that add the bell pepperand cook for another 3 minutes whilestirring itfrequently. Add rice andsaffron, then everything except sausage,turkey, and peas. Add those after themixture has come to a boil and cooked itcovered for 15 minutes. After the time isover, bake paella with all the ingredients10 minutes and serve. .

15) Beef Tenderloin Paella with BellPeppers



INGREDIENTS: 1/2 green bell pepper, seeded and cutlengthwise into narrow strips2 cloves garlic, unpeeled1 1/2 teaspoons sweet pimenton orpaprika1/4 pound boneless skinless chicken

breast, cut into small pieces3 1/2 cups chicken stockpinch of saffron threads1/2 cup olive oil1 1/2 cups Spanish rice1/2 red bell pepper, seeded and cutlengthwise into narrow strips1/4 pound beef tenderloin tip, cut intosmall pieces1 (3 ounce) chorizo, cut into 1/2 inchdice1 lemon cut into 4 wedgessalt DIRECTIONS: 1.

Preheat the oven to 500° F. In a smallbaking pan or dish and roast the garlicfor 10 to 15 minutes, or until brown.Remove then from oven, but don't turn itoff. When it's cool, peel it. 2.Boil the stock meanwhile. Add thepaprika and some saffron. Decrease heatto simmer. Add peeled garlic to 1/2 cupof the simmering stock and the rest of thesaffron. Blend it in a food processorand set aside. 3.Heat the olive oil in a large pan. Add thebell pepper strips and cook for about 10

minutes, stirring frequently. 5. Season the beef and chicken with saltand add them, together with the chorizo,to the pan. Cook for about 5 minutes, oruntil the meats are lightly browned, butstill not done, stir frequently. Add riceand stir; spread evenly. Pour in the hotstock and bring to a boil. After that addthe garlic mixture, stir gently andcontinue to boil for 5 more minutes, thistime without stirring. Decrease the heat;cook for another 5 minutes. Shake thepan to distribute the heat evenly, but donot stir. 6.

Taste the stock and season to taste. Putthe pan in the oven and cook for 7 moreminutes.When rice is tender, removefrom the oven. Cover it and let rest forabout 7 minutes. Serve with lemonwedges.

16) Paella With Turkey and ExoticFruit


Cook Time: 2 hours 20 minutesReady In: 3 hours 10 minutes

Servings: 4-6 INGREDIENTS: 1 TBSP salt free chili powder2 TBSP extra virgin olive oil1/4 TSP blackened creole powder1 pkg extra lean or lean mild turkeybratwurst cut into bite-sized cubescasing removed

1/3 TSP lime pepper1 diced onion3 boneless skinless chicken breasts cutinto bite-sized cubes1 diced red pepper3 whole garlic cloves in thin slices1//4 TSP ancho chili pepper2 TBSP paprika1 TSP garam masala1 TBSp chopped jalapenos1-2 TBSP ground cinnamon1 14.5 Oz can diced tomatoes2 - 2 1/2 cups chicken broth3/4 -1 cup Exotic Fruit (ime, raspberry,strawberry, plum juices)6 Oz. broad noodles or orzo1/4 cup frozen peas

1/4 cup frozen cut green beans1 TBSP curry powder DIRECTIONS: 1.Pre-heat large pan with olive oil, leaveat this setting. Add chicken and cook for20 minutes or until brown. When doneremove and put in bowl. Do the samewith the bratwurst. 2.Fry garlic, onion, and red pepper with

all your spices, 1/2 cup of your brothand the oil. Add tomatoes, as well as thechicken, bratwurst, the rest of thechicken broth and finally the noodles.Turn heat up and bring to a boil. 3.When boiling, reduce the heat and addwine, peas and green beans and let themixture simmer for 1 - 1 1/2 hourscovered.

17) Paella With Chicken, Pine Nutsand Parmesan


Servings: 4-6 INGREDIENTS: 1 tablespoon oil1 1/2 cups rice1 teaspoon turmeric3 sun-dried tomatoes, packed in oil,drained and chopped1 garlic clove, minced

3 cups chicken broth, rich + 1/4 cupchicken broth4 shallots, minced1/4 cup pine nuts, toasted1/4 cup parmesan cheese4 cups cooked chicken, diced1/2 teaspoon cumin, groundsalt and pepper DIRECTIONS: 1In a covered casserole, cook the first 6ingredients on the list for 30 minutes, oruntil the rice is tender. In another pancook the next 4 ingredients until shallots

are soft, then stir in the chicken and heat.Add the tomato mixture into rice untilblended. 2.Place the paella in a shallow bowl.Serve with sprinkled pine nuts andcheese.

18) Paella with Lamb and Chickpeas

Prep Time: 40 minutesCook Time: 1 hour 10 minutes


INGREDIENTS: 2 sprigs rosemary2-3 lbs leg of lambsalt1 1/3 cups canned chickpeas (1 can)6.5 cups chicken stock2 Tbsp cognac3 cups short grain rice (valencia or

arborio)1 pimiento (or some other sweet smallpepper)1 or 2 tomatoesparsely12 cloves garlic1 shallot4 sprigs parselypepper2 sprigs thyme1 shallot1 tomatorosemary1/4 tsp dried oregano1/2 cup white wine8 Tbsp olive oil1 Bay leaf1/2 tsp ground cumin

1/4 tsp crumbled saffron thread2 red bell peppers DIRECTIONS: 1.Mash up 2/3 of the chickpeas with theliquid in the can and coarsely chop thestock herbs and vegetables. Put them in apot along with rest ingredient except thewine. Bring to a boil and let it simmerfor 20-30 minutes. After that strain outthe solids and measure 5.5 cups ofliquid. This will be the broth.2.Preheat the oven to 400°F.

3.Cut lamb into cubes , season with saltand pepper and brown the meat on allsides. Set aside. Sauté shallot and redpeppers for about 8-10 minutes, then addthe finely chopped tomato and cognac,cook until dry. 4.Add the rice and the hot broth,raise to aboil. Also add the chickpeas that yousaved; boil for another 2 minutes thenput the lamb back in the pan, boil foranother 3 minutes. 5.Spread the tomato and the pimiento

around the pan. Add some parsley androsemary; put in the oven for about 15minutes. Remove from the oven, cover itand let it sit for another 5-10 minutes.Serve.

19) Paella with Pork Loin andChicken Liver



INGREDIENTS: 4 to 5 cups Chicken broth1 Cup (16 tbs) Cooking oil 3 large cloves, minced fine Garlic 1/2 pound, cut into 1/4 inch slicesChorizo sausage1 Teaspoon Oregano

1 1/2 pounds, cut into small squares Pork loin2 Chicken breasts1 pound, sliced thin Veal2 Bell peppers2, cut into 1/2 inch pieces Canned wholepimentos1/4 pound, sliced thin Fresh mushrooms1/2 teaspoon Saffron powder1/2 pound, deveined Shrimp 2 Cup (16 tbs) Rice 1/4 pound Chicken livers 3 Teaspoon Salt Pepper red Black pepper1 Frozen green peas package

DIRECTIONS: 1.In a pan, heat 1/2 cup oil. Saute porkuntil deep brown; remove and set aside.Cook chicken, veal and chicken livers,separately. Set them aside as well. Dothe same with the sausage. Wilt thepeppers and mushrooms in that oil andset those as well. Clean the pan. 2.Add1/2 cup of oil to the same pan andheat it, then add garlic, onion, saffronand oregano; saute for 5 minutes, stirfrequently.

3.Add everything else except the peas.Boil the mixture and season to taste withsalt and pepper. Reduce heat and simmerfor 10 more minutes. Gradually add peasand cook for another 15 to 25 moreminutes, stir sometimes.

20) Chinese Paella with Sausage andSpinach



INGREDIENTS: 1/8 teaspoon freshly grated nutmeg3 garlic cloves1 medium butternut squash5 ounces fresh fettuccini, cut into 1/3-inch pieces1 tablespoon grated ginger

3 cups packed baby spinach, washed2 Chinese sausage links3 leaves lemon verbena, fine sliced plusa sprig for garnishKosher salt and freshly ground whitepepper to taste2 tablespoons extra-virgin oil1 cup TY KU Soju½ tablespoon sweet potato starch DIRECTIONS: 1.Set a steamer over simmering water.Peel the bottom portion of the squash.Remove the seeds and pulp. Season with

salt and cook in steamer with the babyspinach and sausage. After 2 minutesremove the spinach, shock it in an icebath, and squeeze out the excessmoisture. Cut it and set aside. 2.Steam the squash cup and sausage for 15minutes altogether.Cut the sausage andreserve separately. Smash the garlic andsauté in a pan with olive oil. Cook untilfragrant, then add the clams, sauté forabout 15 seconds. Add the Soju andcover. After 3 minutes, remove the lid.Add the ginge, cover again and cook theclams for about 10 more minutes. Whenopen strain the clams into a sieve.Reserve the clam juice. Remove the

meat from all but two shells, chop andset aside. 3.Cook the fettuccini for 2 minutes; drainand cool in ice water, set aside as well.In the same pan cook about half thereserved clam juice, the cooked pasta,the spinach with the 1/4-inch sausageslices and the chopped clams. Season totaste with salt and freshly ground whitepepper; bring to a simmer. Also add thelemon verbena and the grated nutmeg. 4.Meanwhile, make a slurry with the

sweet potato starch, combining thestarch with 1 tablespoon of water. Whenthe pasta mixture is at a simmer, whiskin the slurry. Cook until slightlythickened, which is about 15 secondsand then remove the pan from the heat.

21) Paella with Bacon and Pepitas



INGREDIENTS: 2 teaspoons ancho chile powder1/2 cup white wine1 handful of cilantro, minced, about a1/2 cup1 tablespoon dried Mexican oregano,crumbled1 teaspoon cumin seed, ground

2 granny smith apples, small dice4 thin slices of applewood smokedbacon3 1/4 cups chicken stock1 1/2 cup arborio rice1 to 2 boudin noir, failing that chorizo,cut into 4 pieces2 onions, julienned, about 2 cups1/4 cup pepitas1 1/2 tablespoon aleppo pepperolive oil1 cornish game hen, pheasant or othergame bird, but not duck, quarted, backremovedkosher salt and fresh ground pepper

DIRECTIONS: 1. Season game hen with salt and pepper;wrap each quarter in bacon. 2.Heat the oil in a pan. Place hen skin sidedown and let it brown on both sides.When close to done, remove the pieces;do the same with the blood sausage. Addmore oil and saute the onions, until theystart to turn. 3.Add the pepitas, the aleppo pepper,Mexican oregano, cumin ancho powder

and 1/4 cup of the cilantro to the fryedonions. Cook until it becomes fragrant,then add the rice. Stir well; add theapples and wine. As soon as the winereduces, add the stock. Season to tastewith salt and pepper. 5.Put the chicken on top and boil. Thenreduce heat to simmer. Add sausage. Ifneccessary add more stock, cook forabout 20-25 minutes or until the chickenis done and the rice is tender. 6.After the time is up and everything iscooked, remove from heat, let it rest for3 to 5 minutes. Garnish with cilantro and

serve.

3. Vegetable Paella

22) Paella with Asparagus and SugarSnap Peas


Servings: 4-6 INGREDIENTS: 1 pound slender asparagus, trimmed, cutinto 1-inch lengths2 teaspoons Pimentón de la Vera (hotSpanish smoked paprika) or hotHungarian paprika3/4 cup dry white wine

1/2 teaspoon crumbled saffron threads1/4 cup olive oil3 large garlic cloves, finely chopped5 cups (about) low-salt chicken broth,divided2 1/2 cups Spanish Bomba rice, Italianarborio rice, or medium-grain white rice(about 17 ounces)1 large tomato (12 to 13 ounces),halved, seeded, cut into 3/4-inch cubes1/3 cup drained roasted canned Piquillopeppers or drained roasted red peppersfrom jar, coarsely chopped2 1/2 cups chopped onions1 teaspoon salt18 small littleneck clams (about 1 1/4pounds), scrubbed

24 mussels, scrubbed, debearded5 ounces sugar snap peas, trimmed DIRECTIONS: 1.Boil asparagus in large saucepan untilcrisp or tender, which is about 2minutes. Drain it afterwards, cool incold water, and drain once again. 2.Bring 4 1/2 cups broth to simmer in asaucepan. Bring also the wine to simmerin another saucepan and add saffron, letit steep 5 minutes. Strain saffron-wine

into 8-cup measuring cup and addenough chicken broth to measure 5 cupsof broth. 3.Heat oil in large wide pot and add theonions; sauté until slightly soft, about 5minutes. Add the garlic and stir foranother 2 minutes, after that time is up,add tomato and peppers. Sautéalltogether until tomato is soft and thejuices have evaporated, which is about 3minutes. Add paprika and salt, then therice. 4.Preheat oven to 350°F. Combine brothmixture with rice mixture and boil over

high heat, while stirring frequently. Thenreduce the heat to low and simmer 2more minutes, while stirringoccasionally. Bake paella uncovered inthe pre-heated oven for 15 minutes, thensprinkle peas and asparagus over it andcontinue to bake until all the broth isabsorbed and the rice is tender, whichshould be done in about 5 minutes. Whendone, cover with foil and let it stand 5minutes. Garnish with lemon wedges andserve.

23) Paella with Mushrooms andAubergine


Cook Time: 1 hourReady In: 1 hour 30 minutes

Servings: 4-6 INGREDIENTS: 2 garlic cloves, crushed2 shallots, chopped1 litre vegetable stock, hot2 courgettes, diced2 tbsp olive oil175g closed-cup chestnut mushrooms,

quartered220g pack smoked tofu, diced3 tbsp chopped fresh tarragon (optional)200g long-grain brown rice1 aubergine, diced1 red pepper, deseeded and diced DIRECTIONS: 1.Heat the oil and fry the shallots andgarlic gently for 4–5 minutes in a pan,until soft. Fry aubergine while stirringoccasionally, until they begin to brown.Then add the pepper and cook for 2–3minutes, add rice and spread evenly.Add half the stock and boil.

2.Partially cover the pan and cook slowlyfor 25–30 minutes. Add courgettes andmushrooms; continue to cook foranother20–30 minutes. Add more stockif necessary. Cook until the rice is tenderand the stock is absorbed. Add tofu andtarragon and serve it hot.

24) Paella with Artichokes and GreenBeans


Servings: 4-6 INGREDIENTS: Finely grated zest and juice of 1 lemon1 cup (220g) medium-grain rice1 pinch each saffron and chilli flakes1/2 tsp smoked paprika1 bunch asparagus, blanched, trimmed300ml vegetable stock, heated

400g can cherry tomatoes1/2 cup (125ml) white wine100g green beans, blanchedChopped flat-leaf parsley, to serve1 onion, sliced2 garlic cloves, sliced2 tbs olive oil4 chargrilled artichokes, quartered DIRECTIONS: 1. Heat oil in a pan and add onion, garlic,saffron and chilli flakes. Season andcook for 3-4 minutes or until onion startsto soften, while stirring.Then add the

paprika and the lemon zest. Cook,stirring, for 1 minute. Add the rice andcook for 1-2 more minutes, continue tostir and add the wine, the cherrytomatoes and hot stock. Bring to asimmer, cover with baking paper andreduce heat. Cook for another 12-15minutes. 2. When the rice is cooked add artichoke,asparagus and beans. Warm it throughand at last squeeze lemon juice over thepaella and garnish with parsley.

25) Paella with Mushrooms andManchego Cheese


Servings: 6 INGREDIENTS: 2 tablespoons olive oil1 cup (4 oz) diced serrano ham1 cup (4 oz) shiitake mushrooms,stemmed and chopped1 cup (3 oz) grated Manchego cheese1/4 cup (2 fl. oz) of olive oil

1/4 stick (1 oz) butter, softened6 cloves garlic, minced1/2 cup (4 fl.oz) sherry1/2 teaspoon saffron2 medium onions, chopped fine2 tablespoons chopped fresh basilleaves1 cup (4 oz) crimini mushrooms,stemmed and chopped1 1/2 cups (12 oz) rice2 3/4 cups (22 fl. oz) chicken broth1 tablespoon chopped fresh thyme1 cup (4 oz) oyster mushrooms, stemmedand chopped.Salt and pepper, to taste

DIRECTIONS: 1.Heat the olive oil in a pan and add theonion and garlic . Sauté for about 5minutes or until tender, then add the hamand mushrooms, and fry for several moreminutes, until the mushroom havesoftened. 2.Combine rice with the ingredients in thepan and add the broth, the sherry and thesaffron. When the liquid has almost beenabsorbed and the mixture is creamy,stirin the Manchego cheese, butter, basil,and thyme and remove from the heat.

Allow the paella to cool for 5 minutes.Season to taste with salt and pepper.

26) Paella with Cauliflower and Peas


Servings: 4 INGREDIENTS: 1 head of cauliflower1/2 t. salt1 1/2 t. minced garlic1/2 t. smoked paprikahearts in water, drained1/2 c. green onions, minced15-20 Spanish olives

fresh parsley and lime wedges forgarnishpinch of saffronpinch of cayenne1 T. apple cider vinegar1 14 oz. can quartered artichoke 1 c.frozen peas1 c. cherry tomatoes, split1 1/2 c. celery, chopped1 medium onion, minced1 red pepper, seeded and chopped1/2 c. vegetable stock DIRECTIONS: 1.

Remove cauliflower from stem, cut intoflorets and put them into your high speedblender. Meanwhile, put oil in a pan andsauté onion, celery and peppers for afew minutes, until they start to soften.Add cauliflower puree and continue tosauté for 4-5 more minutes. 2.Add garlic, saffron, vinegar, smokedpaprika, salt, peas, tomatoes, vegetablestock, and artichoke hearts and bring tosimmer for about 5-6 minutes. Season totaste and add green onions and olives.Garnish with parsley and lime.

27) Paella with Spinach and GoatCheese



INGREDIENTS: 3 1/2 cups vegetable stock3-4 tomatoes, cored and cut thicklysalt and pepper3-4 large handfuls of spinach2 tablespoons tomato paste1/4 cup extra virgin olive oil

1 medium onion2 cups short grain white rice5 large garlic cloves, minced2 heaping teaspoons smoked paprika1 red bell pepper, chopped1-14 oz can of artichoke hearts1/4-1/3 cup goat cheesejuice of 1 lemon DIRECTIONS: 1.Preheat the oven to 450°F. Warm thestock in a pan. Place the cut vegetablesin a large bowl and drizzle with atablespoon of olive oil; season with salt

and pepper. Heat the remaining olive oiland add onion and garlic, seasongenerously with salt and pepper. Cookuntil the onion is soft, then stir in thetomato paste and paprika. Cook for onemore minute. 2.Add the rice, cook for a minute or twomore. Add the warm stock to the rice,when it's shiny, then pile the vegetableson top and crumble the goat cheese overit. 3.Bake it in the oven for 20 minutes. If the

rice is still not tender, let it cook foranother 5 minutes. When the rice isready,let it sit in the warm oven for 5-15minutes. Remove the pan from the ovenand rizzle with lemon juice. Servewarm.

28) Paella with Tomatoes


Servings: 4-6 INGREDIENTS: 1 T. Olive Oil1 T. Butter2 t. PaprikaSalt and Black Pepper1 1/4 c. Arborio Rice1 T. minced Garlic1/2 medium Onion, small dice

2 c. Water1/4 c. Red Wine (opt.)1 T. Tomato PasteAssorted Heirloom Tomatoes:Brandywine, Lemon Boy, Green Zebra(about 1 1/2 lbs.) Sliced into wedges DIRECTIONS: 1.Preheat oven to 425 degrees. 2.Dissolve tomato paste in water. Heatolive oil in a skillet and add butter.Saute onions and garlic until translucent.

Add rice and paprika. Then add thewater solution and the wine, combinewell. Season to taste with salt andpepper. 3.Bring mixture to a simmer and removefrom heat. Place the tomato wedges incircles around the top. Place uncoveredinto the oven and bake for 15 minutes.

29) Paella with Zucchinis and SmokedPaprika


Ready In: 1 hourServings: 2

INGREDIENTS: ½ cup short grain brown rice¾ cup diced tomatoes (about 1 largeone)2 tablespoon water5-6½” slices zucchini1 tablespoon olive oil

1 clove garlic, minced½ teaspoon pepper1¼ cup vegetable broth1 shallot, diced½ cup chickpeas (drained/rinsed if usingcanned)½ teaspoon salt½ tablespoon smoked paprika(pimentón)1 teaspoon tumeric DIRECTIONS: 1. Heat olive oil in a pan, add dicedshallots and minced garlic, cook for

about 4-5 minutes. Then add smokedpaprika, tumeric, and rice; cook for oneminute.Add tomato, water, chickpeas,and season to taste with salt and pepper.Stir and cook until the tomatoes start toboil, which is about 3-4 minutes. 2.Pour in veggie broth and layer thezucchini slices on the top, bring broth toboil and then reduce the heat. 3.Remove from heat when all the liquid isabsorbes and the rice is done, let sit for5-10 minutes.

30) Paella with Corn and Turmeric


Servings: 4-6 INGREDIENTS: 2 Plum Tomatoes1/4 teaspoon Salt1/4 teaspoon Pepper1 Sweet Red Pepper1/4 teaspoon Turmeric1 1/2 cups Corn kernels1 Onion chopped

2 Garlic cloves minced2 cups Vegetable Stock warm1 tablespoon Vegetable Oil1 Green Bell Pepper1 cup Rice Short-grainFresh Parsley chopped DIRECTIONS: 1.Heat oil in a pan and add onion, garlic,rice and turmeric, cook for 4 minutes oruntil onion is softened. Then stir in thestock, season to taste with salt andpepper and bring toa boil. Reduce heat,cover and simmer for 10 more minutes.

2.Cut green and red peppers in half; alsoremove the core and the membranes. Cuttomatoes as well, add to mixture andcook, covered, for 15 minutes or untilthe rice is almost done. Add in corn andcook for about another 5 minutes.Garnish with parsley and serve

31) Lentil Paella with Peppers


Ready In: 1 hourServings: 4-6

INGREDIENTS: 4 Garlic; minced1 c Frozen peas; thawed1 md Yellow bell pepper; chopped1 md Red onion; chopped1 c Lentils1/4 c fresh parsley; Snipped1 md Onion; chopped

1 md Green pepper; chopped1 1/4 c Fat free vegetable broth1/8 ts Powdered saffron2 Stalks celery; sliced2 md Tomato; seeded and chopped DIRECTIONS: 1.Cook the green pepper, red onion,celery, onion, yellow pepper, and garlicin a pan untill tender but not brown. Addrinsed lentils, broth, and saffron . 2.Let it boil and then reduce the heat.

Simmer covered for 20 to 30 minutes.Then stir in the tomatoes, peas, parsley,and heat through. Serve.

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