Best Catalan Paella Recipe 395 Recipes

SPANISH PAELLA

Steps:

• *Please note, this is my version of Paella Mixta I learned to make while living in Madrid, Spain. I've simplified the recipe as best I could for anyone to be able to make without a special pan or equipment. There are MANY variations to Paella so please be respectful that my authentic recipe may be different from yours!
• Add olive oil to a skillet over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed.
• Add chicken pieces, 2 tablespoons chopped parsley and rice to the pot. Cook for 1 minute.
• Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!).
• Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking. (We don't ever stir the rice, so that a crispy crust forms at the bottom, called a socarrat).
• Cook for about 15-18 minutes (uncovered), then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking).
• Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.
• Garnish with fresh parsley and lemon slices. Serve.

CATALAN PAELLA RECIPE - (3.9/5)

Steps:

• Heat oil in large frying pan over medium heat. Add chicken pieces and saute until almost done. Add garlic and onions, and saute until soft. Add the rice and saffron, stirring to coat with oil, about one minute (tumeric can be used instead of saffron). Add tomatoes, wine and broth. Bring to a boil, scraping the bottom of the pan. Add pepper strips, artichoke hearts and peas. Reduce heat and simmer for 5 minutes. Add shrimp, clams and mussels and cook for 15 minutes or until rice is done. Garnish with fresh parsley and serve.

CATALAN FIDEUà

Steps:

• Make the broth: Put 3 tablespoons olive oil in a heavy soup pot over medium-high heat. Add onions and sauté until softened and lightly browned, about 10 minutes. Add small shrimp, garlic, hot pepper, fennel, coriander, bay leaf and thyme. Season generously with salt and pepper, stir to coat and cook 2 minutes more.
• Stir in tomato paste and cook 5 minutes, until mixture begins to look dry. Add fish bones, clams, 1 pound mussels and 8 cups water; cover and bring to a boil. Uncover, reduce heat to a simmer and cook for 45 minutes.
• Strain through a sturdy mesh sieve into another pot, pushing on solids with a wooden spoon. Discard solids and keep strained broth hot. Taste for salt. Broth should be well seasoned. (Can be made ahead, though eat it within 24 hours, or you can freeze it.)
• Make the fideuà: Heat oven to 375 degrees. Put fideus noodles in a large roasting pan or baking sheet. (If using Italian pasta, break it into 2-inch lengths first.) Pour 2 tablespoons olive oil over noodles and toss with hands to coat. Bake for 8 to 10 minutes, turning with tongs if necessary, until noodles are golden brown. (May be done in advance.)
• Place a cazuela or wide heavy pot on the stove. Add toasted noodles, pressing down a bit. Ladle 3 cups hot broth over noodles and bring to a boil. Push down on the noodles with a wooden spoon as they soften into the broth. Add saffron-infused water and cook for a minute, then stir to mix. Add enough hot broth to cover pasta by 1 inch. Lower heat and cook at a simmer for about 8 minutes, stirring occasionally. Add more broth (and adjust heat) if mixture dries out.
• Scatter remaining 1 pound mussels over the top, then push them down until barely submerged. Cook 3 to 4 minutes, until shells open. Turn off heat. The noodles should be cooked but firm, and the mixture a little soupy.
• If using the large shell-on shrimp, season them and sauté in 1 tablespoon olive oil over medium heat for 2 minutes per side.
• Ladle into individual soup plates. Mix the parsley with the orange zest. Garnish fideus with shrimp, if using, the parsley mixture and a spoonful of allioli.

PAELLA CATALANA

Steps:

• Halve 2 of the cloves of garlic and put them in the bottom of an Ovenproof dish. Slice the body of the cleaned squid into thin rings, and then cut its tentacles into small evenly sized pieces. Put the squid on top of the garlic and pour over half the red wine. Cover and cook for 1 hour in the Oven, stirring occasionally, until the squid is tender.
• Meanwhile, scrub the mussels under cold running water and scrape off all the beards and barnacles.
• Halve another clove of garlic, then finely chop the onion and parsley. Place the garlic halves, half of the chopped onion, the parsley, mussels and the rest of the red wine in a wide shallow pan, or casserole, with a tightly fitting lid. Cover the pan and bring to the boil, shaking frequently until all of the mussels are open. Reserving the cooking liquid, lift the mussels out of the pan with a slotted spoon and set them aside. Discard any of the mussels that have not opened.
• Halve, de-seed and roughly chop the pepper. Plunge the tomatoes into a bowl of hot water for 30 seconds, then into cold water for 1 minute, until cool enough to peel off the skins with your fingers. Chop the tomatoes roughly. Crush the remaining garlic with 1/2 teaspoon of salt.
• When the squid is cooked, reserve the cooking liquid and drain. Remove the garlic halves and put the squid and the cooking liquid to one side.
• Skin the monkfish fillet, cutting off as much of the tough grey membrane as possible, with a filleting or other sharp knife. Cut the fish into bite-sized chunks. If desired, reserve some whole prawns for garnishing, or leave their tail flanges on. Shell the rest of the prawns with your fingers. Then making a shallow cut along the back of the prawn, remove the dark intestinal vein that runs along the back.
• Heat all the olive oil in a large pan and add the monkfish and prawns. Cook over a moderate heat for 5 minutes, stirring gently. Remove with a slotted spoon and set aside. Add the pepper, tomatoes and the remaining onion and garlic. Cook for about 15 minutes, stirring frequently, until thickened.
• Heat the stock in a separate pan until it is just simmering. Meanwhile, stir the brown rice into the pan, then pour in the reserved liquid from the mussels and squid. Gently bring to the boil and simmer uncovered until almost all of the liquid has been absorbed by the rice. Stir occasionally.
• As the amount of hot stock needed will vary according to the absorbency of the rice you are using, add it gradually in measures of about 1/2 pint (285ml) at a time. Cook over a moderate heat and stir frequently until each measure has been absorbed by the rice. After 30 minutes all the stock should be absorbed, and the rice should be just tender.
• Add the frozen peas, then after 1-2 minutes the monkfish, prawns and squid, and stir gently until heated right through. Season to taste and serve.

PAELLA A LA CATALONIA

Steps:

• Chop the chicken breast and pork into 1-inch cubes.
• Saute chicken, pork and onion in olive oil until crispy brown.
• Cut each lobster tail in three pieces, right through the shell, cutting away undershell.
• Add lobster, tomato and garlic to chicken and pork, and cook 2 minutes.
• Dissolve saffron in 2 Tbsp.
• boiling water, strain.
• Add saffron with rice, peas, salt and mussels, stir to coat rice with oil.
• Pour on boiling water and again bring to boil, cook over moderately high heat 10 minutes.
• Stir or shake to prevent sticking, cover tightly, keep in a warm place on stove 15 to 20 minutes longer until all liquid is absorbed.
• A very heavy skillet or cast-iron casserole will hold enough heat to complete cooking the rice; with a less heavy pan it may be necessary to have very low heat under it during this last stage- or place skillet or casserole in an oven set at 300ºF.
• Can be cooked entirely in a 10-inch skillet or a similarly sized pan.