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PAELLA

The Ultimate Recipe Guide

Over 30 Delicious & Best Selling

recipes


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Copyright ENCORE

PUBLISHING. All rights reserved.

This book is copyright protected and

intended for personal use only. Youmay not amend, distribute, sell, use,

quote, or paraphrase any part of or

any content within this book without


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the full consent of the author,

publishing company, and/or copyright

owner.

Encore Publishing Presents

Paella: The Ultimate Guide

View the complete Best Selling recipe

series HERE


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Table of Contents

1. Seafood Paella

1) Paella with Shrimp and

Scallop

2) Seafood Paella with Chicken

and Chorizo

3) Paella with Grilled Lobsterand Peas

4) Paella with Tiger Prawns and

Red Mullet


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5) Couscous Paella Scallops

and Shrimps

6) Paella with Smoked Haddock

and Spinach7) Noodle Paella with Seafood

8) Squid Ink Paella with Chilli

and Paprika9) Paella with Tuna and White

Beans

10) Tropical Paella with

Pineapple and Shrimps

2. Meat Paella

11) Paella with Chicken andChorizo

12) Paella with Rabbit and

Snow Peas


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Artichokes

14) Turkey Paella with Smoked

Sausages15) Beef Tenderloin Paella with

Bell Peppers

16) Paella With Turkey andExotic Fruit

17) Paella With Chicken, Pine

uts and Parmesan

18) Paella with Lamb andChickpeas

19) Paella with Pork Loin and

Chicken Liver20) Chinese Paella with

Sausage and Spinach

21) Paella with Bacon and


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Pepitas

3. Vegetable Paella

22) Paella with Asparagus and

Sugar Snap Peas

23) Paella with Mushrooms and

Aubergine24) Paella with Artichokes and

Green Beans


Manchego Cheese

26) Paella with Cauliflower and

Peas

27) Paella with Spinach andGoat Cheese

28) Paella with Tomatoes

29) Paella with Zucchinis and


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Smoked Paprika

30) Paella with Corn and

Turmeric

31) Lentil Paella with Peppers


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1. Seafood Paella


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1) Paella with Shrimp and Scallop

Prep Time: 30 minutes

Cook Time: 50 minutes

Ready In: 1 hour 20 minutes

Servings: 6

INGREDIENTS:

3 tablespoons extra-virgin olive oil

1 red pepper, seeded, ribbed and thinly

sliced

6 cups chicken stock

4 links Spanish dry-cured chorizo (abou

6 ounces), sliced

1 medium yellow onion, chopped


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1 1/2 cups white rice

1 (10-ounce) can diced tomatoes with

chiles

3 tablespoons tomato paste1 green pepper, seeded, ribbed and

hinly sliced

2 pounds raw, peeled large shrimp1 pound sea scallops

4 garlic cloves, finely chopped

Salt and pepper

1 teaspoon Spanish saffron, pistils only1/3 cup chopped Italian parsley leaves

Lemon wedges, for decoration

DIRECTIONS:


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1.

Bring the chicken stock to a boil in a

medium saucepan.

2.

n a large saucepan heat the oil and add

he onion over medium-high heat. Addhe garlic, the peppers, the saffron and

he chorizo and let it cook for 6 minutes

or until vegetables are soft and chorizo

has browned.

3.

Stir in the rice, tomatoes and tomatopaste until all isl mixed and cook for

another 5 minutes. Add the chicken stock

and keep stirring, until the stock is


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2) Seafood Paella with Chicken

and Chorizo




Servings: 4-6

INGREDIENTS:

1 large pinch saffron threads

1 teaspoon kosher salt, plus more for

seasoning the shrimp and chicken

8 ounces Spanish chorizo, cut into 1/4-

nch-thick rounds

Freshly ground black pepper


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1 to 2 tablespoons olive oil, as needed

16 large shrimp (about 12 ounces),

peeled and deveined

1 teaspoon smoked Spanish paprikapimentn dulce)

2 medium, ripe tomatoes (about 12

ounces)1 pound boneless, skinless chicken

highs, cut into 1-inch pieces

2 medium garlic cloves, finely chopped

1 medium yellow onion, small dice4 cups (1 quart) low-sodium chicken

broth

2 cups paella rice (about 1 pound),sometimes labeled bomba or Valencia

16 mussels, Manila clams, or a

combination, scrubbed


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2 medium lemons, cut into 8 wedges

each, for serving

2 tablespoons coarsely chopped fresh

talian parsley leaves

DIRECTIONS:

1.

Cut the tomatoes in halves. Grate them,

eave out the skins. Put the shrimp in a

medium bowl, add 1/4 teaspoon of thepaprika, and season it with salt and

pepper. Toss to combine and refrigerate

until later. Put the chicken in a bowl andseason with salt and pepper; set it aside

as well.


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2.

Heat a pan and add the chorizo for abou

2 to 3 minutes. Remove chorizo and set

aside. Add 1 to 2 tablespoons of oliveoil to the pan, if there's not enough fat.

Grill the chicken pieces until they are

golden brown, about 6 minutes total; setaside.

3.Add onion, season to taste with salt and

pepper, cook about 5 minutes, then add

he garlic, paprika, and the saffron. Cooabout 30 seconds, then add the reserved

omato pulp and juice; cook about 3

minutes, then add the rice and salt. Stir


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well

4.

Add the broth and stir again. Arrangechorizo and chicken over the rice. Bring

o simmer, cook about 12 minutes. Do

not stir from this point on. Put the shrimpand the shellfish in the rice. Cook until

he shellfish have opened, the shrimp are

done, and the rice is tender, which is

about 10 to 12 minutes.

5.

Then remove the pan from the grill,cover it with foil, and let it stand for 5

minutes. Serve with the lemon wedges

and parsley.


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3) Paella with Grilled Lobster and

Peas




Servings: 4-6

INGREDIENTS:

3/4 pound Spanish chorizo, sliced into

1/2"-thick rounds

1/2 cup finely chopped fresh flat-leaf

parsley

6 stalks green garlic, thinly sliced, or 2

finely chopped leeks, white and light-


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green parts only

2 cups shelled peas or frozen peas

1 tablespoon smoked paprika

1/4 teaspoon saffron threads2 1/2 cups short-grain rice (such as

bomba, Valencia, or calasparra)

1/2 cup olive oil7 cups hot seafood or chicken stock

1 1/2 teaspoon kosher salt

3 11 1/4-pound lobsters, halved

engthwise, claws cracked3 halved lemons

DIRECTIONS:

1.

Prepare a charcoal grill. Put a paella


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pan on the grill grate and heat 1/2 cup

olive oil. Add the Spanish chorizo and

he green garlic, cook for 34 minutes.

2.

Add the smoked paprika and the rice, le

t cook for 2 minutes, stir often. Mixsaffron threads with seafood or chicken

stock. Add stock to pan and season with

salt; stir to combine. Cook until stock

comes to a simmer and the rice begins to

absorb the liquid, which is about 10

minutes. Rotate pan every 23 minute, to

assure that it cooks evenly.

3.

Arrange the halved lobsters over the


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pan. Continue to cook, while rotating the

pan often,. Be sure to maintain even hea

at all times. Cook until the rice is almos

ender and the lobster is done, whichshould be about 10 more minutes.

4.Scatter the peas on top. Allow the rice t

absorb all of the liquid, so that the

bottom and the edges get crusty, about 5

10 minutes. Which is a total cookingime of about 40 minutes.

5.Remove the pan from grill and cover it

with a large clean kitchen towel and let

rest for 5 minutes. Garnish with chopped

parsley and with lemons


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4) Paella with Tiger Prawns and

Red Mullet




Servings: 4-6

INGREDIENTS:

1 large onion, roughly chopped

arge pinch of saffron strands

1 red pepper, seeded and roughly

chopped

1 tbsp extra virgin olive oil

34 sprigs of fresh rosemary


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2 red mullet, about 180 g (6 oz) each,

cleaned

360 ml (12 fl oz) hot fish stock, or as

neededsalt and pepper

emon wedges to serve

1 yellow pepper, seeded and roughlychopped

200 g (7 oz) cooked peeled tiger prawn

2 garlic cloves, crushed

250 g (8 oz) long-grain brown rice100 ml (3 fl oz) dry white wine

115 g (4 oz) asparagus tips, cut in half

engthways115 g (4 oz) frozen peas


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DIRECTIONS:

1.

Heat the olive oil in frying pan, add theonions and saute for 5 minutes. Soak the

saffron in boiling water meanwhile.

2.

Put the peppers and garlic in the pan and

cook for 34 minutes. Add the rice, the

hot stock. wine, rosemary sprigs, saffronmixture, and at last salt and pepper to

aste. Bring the mixture to a boil, cover

t, reduce the heat and cook for 25minutes or until the rice is almost tender

adding more stock if needed.


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3.

Preheat the grill. Place the red mullet in

a pan and grill it for about 6 minutes oneach side. To test if the fish is cooked,

nsert a knife tip near the bone, if the

flesh flakes easily, its done. Cut off theheads and tails, remove all the bones

and cut the remaining flesh (with skin)

nto large, bite-sized pieces.

4.

Add the asparagus tips and peas in to th

rice and combine. Cook it covered, foranother 5 minutes, after that the rice

should be tender.


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5.

Finally add the prawns and red mullet to

he pan. Stir carefully to combine. Cove

and cook gently for 45 minutes, servewith lemon wedges.


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5) Couscous Paella Scallops and

Shrimps



Ready In: 55 minutes

Servings: 2

INGREDIENTS:

1 clove garlic, minced

1/4 teaspoon salt

1/2 teaspoon dried thyme

1/4 teaspoon freshly ground pepper

1/4 cup vegetable broth

2 teaspoons extra-virgin olive oil


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4 ounces bay scallops, tough muscle

removed

1 cup no-salt-added diced tomatoes,

with juice4 ounces small shrimp, (41-50 per

pound), peeled and deveined

Pinch of crumbled saffron threads1/2 teaspoon fennel seed

1 medium onion, chopped

1/2 cup whole-wheat couscous

DIRECTIONS:

1.

Heat oil over medium heat in a large

saucepan. Add onions; saut them while


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stirring constantly for 3 minutes. After

hat add garlic, fennel seed, thyme, salt,

pepper and saffron; cook for 20 more

seconds.

2.

Stir in the tomatoes and the vegetablebroth. Bring all to a simmer. Cover it up

reduce the heat and let it simmer for

another 2 minutes.

3.

ncrease the heat to medium, add in the

scallops and cook while stirringoccasionally, for 2 minutes. Add the

shrimps and cook for 2 minutes more. A

ast stir in the couscous. Remove from

heat and let stand covered for 5 minutes


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Serves.


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6) Paella with Smoked Haddock

and Spinach




Servings: 4-6

INGREDIENTS:

200 grams Paella rice (Calasparra) or

Risotto rice

400-500 grams Spinach washed

30 grams Pine nuts

4tbs Olive Oil

2 tsp sweet Paprika


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1/4 - 1 dried chilli pepper chopped

200-250 grams Smoked Haddock or Co

undyed) skinned, pin boned and cut into

strips200 grams Chopped Tinned Tomatoes

500 ml Vegetable stock

2-3 cloves garlic crushedGood pinch of Saffron soaked in hot

water for 15 mins

Lemon wedges to serve

DIRECTIONS:

1.n a covered pan cook the spinach with

ust a little water for 4-5mins. Dry it and

chop roughly.


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2.

Heat the oil in a pan over a high heat.

Add the fish, paprika, pine nuts,omatoes, spinach, garlic and dried

chilli. Lower the heat. Cook for 5-6 min

while stirring constantly.

3.

Then add the rice and continue to cook

for a couple of mins; add the stock andsaffron and simmer for another 15-20

mins or until the stock has been

absorbed and the rice is tender. There'sno need to stir, just shake the pan

occasionally to prevent the rice from

burning. Leave it covered in a warm


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place for 5 mins and serve with lemon

wedges.


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7) Noodle Paella with Seafood




Servings: 4-6

INGREDIENTS:

3 tablespoons olive oil

1 onion, chopped

12 cup water or stock, plus more as

needed

8 ounces any long, thin pasta, preferably

whole wheat, broken into 2-inch or

shorter lengths


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1 bell pepper, chopped

1 teaspoon paprika

1 tablespoon minced garlic

8 ounces scallops, squid, clams,mussels, or shrimp, or a combination

Salt and black pepper

12 teaspoon saffron threads, optional2 cups fresh or frozen peas

14 cup chopped fresh parsley, for

garnish

Lemon wedges

DIRECTIONS:

1.

Heat the oil in a large skillet. As soon a

t's hot, add the onion and garlic . Cook,


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until soft or about 3 to 5 minutes; remov

from the pan. Instead put the noodles in

he pan, season with salt and pepper, an

cook, stirring constantly, until they are anice brown. Try not to burn the noodles.

2.After that return the onion and garlic to

he pan. Add the paprika, saffron, peas

and bell pepper. Cook while stirring for

another 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 more

water or stock. Cook until it is done


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large shrimp and scallops - 5 minutes;

small or chopped shrimp - 3 minutes;

squid - 1 minute). Season to taste. Serve

with the lemon wedges and parsely.


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8) Squid Ink Paella with Chilli and

Paprika




Servings: 4-6

INGREDIENTS:

6 small squid tubes sliced

tablespoon sea salt

1 spanish onion finely chopped

3 cloves garlic finely chopped

250 g calasparra paella rice

3 teaspoons chopped parsley


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teaspoon chilli flake

teaspoon smoky hot paprika

750 ml chicken stock

3 teaspoons squid ink1 teaspoon tomato paste

olive oil for cooking

DIRECTIONS:

1.

Heat olive oil in a pan. Add the onion,he garlic, the salt and cook for a few

minutes. Next add the squid and cook

while stirring for another 3 to 4 minutesAdd half the parsley, chilli flakes, squid

nk, paprika and tomato paste, stir and

add the rice and chicken stock.


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2.

Stir and simmer for 20 minutes. Shake

he pan every 5 minutes but do not stir!Serve with aioli and the rest parsley.


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9) Paella with Tuna and White

Beans




Servings: 4-6

INGREDIENTS:

1/2 lb tuna steak

1 cup white beans (from a can)

3 cups brown rice, cooked

1 large white onion, chopped

5 garlic cloves

1 large beefsteak tomato, chopped


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1 large green bell pepper, seeded and

chopped

1 1/2 cups chicken broth

1/2 lb beef chunks1/4 cup broken whole wheat spaghetti

1 cup frozen peas & carrots

1/2 cup celery, chopped1/2 tsp of saffron

1/2 lb chicken breast

salt & pepper, to taste

dried cilantro & oregano, to taste

DIRECTIONS:

1.

Cook olive oil with onions in a pan for 5


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minutes, then add in your peppers and

cook for another 5 minutes. Add the

garlic and mix it well.

2.

Cook the brown rice separately and

cook your tuna steak, chicken breast andbeef chunks. Season with Adobo and

saute in a pan. When done, set both

meats and rice aside. Continue to cook

he main portion.

3.

Add the celery, broken whole-wheatspaghetti, chopped tomato and chicken

broth into the pan. Bring to boil and

season with cilantro, oregano and

saffron. Stir well and cook until the


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pasta is done.

4.

Add the brown rice, the beans, the carro

and peas. At last add the chicken, tuna

and beef pieces into your paella. Serve.


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10) Tropical Paella with Pineapple

and Shrimps




Servings: 4-6

INGREDIENTS:

6 cups fish stock

1 lb Shrimp, shells and heads on

1 1/2 cups aborro rice

1 lb fresh ono

6 tomatoes

1 cup cubed pineapple


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1 onion, diced

4 cloves garlic, minced

1 bay leaf

1 teaspoon sea salt, or to taste1/2 teaspoon fresh ground pepper, or to

aste

Extra virgin olive oilarge pinch of saffron

1 cup Spanish olives, halved

DIRECTIONS:

1.Cook saffron in the fishstock, and keep i

warm. Meanwhile cut tomatoes in half

and grate them into a bowl.


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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 a

golden crust. Let it cool and break into

pieces.

3.

Add more oil if necessary to the same

pan, and saute shrimp, until pink forabout 5 minutes and put away as well.

Saute onion for 5 minutes, after that add

he garlic and saute some more. Addgrated tomatoes and reduce to a

simmmer as soon as it starts to boil.

Cook until it turns into a thick paste.


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4.

Add rice and cook for a minute whils

stirring. Add pineapple, stock, sea salt,

olives, bay leaf and pepper. As soon ast boils, reduce to simmer. Uncover and

cook for another 15 minutes. When rice

s almost done, arrange cooked ono andsauteed shrimp on top of rice, cook for

another 5 minutes. When done cover the

pan with cloth towel.


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2. Meat Paella


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11) Paella with Chicken and Choriz




Servings: 4-6

INGREDIENTS:

1 garlic clove, crushed

400-500g chicken mini fillets

600ml chicken stock

4 tbsp olive oil

115g frozen peas

225g long grain rice

1 large onion, finely chopped


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1 tsp ground turmeric

115g chorizo sausage, peeled

1 red pepper, seeded and sliced

4 tomatoes, skinned, seeded andchopped

salt and black pepper

DIRECTIONS:

1.Heat the oil in a pan and fry the chicken

fillets on both sides. Add the onion, the

garlic and the turmeric and cook for 2minutes.

2.


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Cut the chorizo and add to the pan.

Season to taste. As soon as it boils,

cover and continue to cook slowly for

15 minutes.

3.

At last add the sliced red pepper,chopped tomatoes and peas, and cook 10

more minutes.


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1 cup of tomato puree

5,3 oz of snow peas

5,3 oz of red pepper

2 pints of chicken or vegetable broth14 oz of Arborio or Japonica rice

tsp of chili pepper

1 tsp of sweet paprkaSome salt

DIRECTIONS:

1.

n a pan fry the chicken and the rabbitwith oil, season with salt. Cook until

brown for 10-15 minutes on a medium

flame.


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2.

Once the chicken is done, add the peas

cut into thirds and sliced red peppers.Stir and cook for another 10 minutes.

After those are done add the white bean

and 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 cook

for about 7-8 more minutes, and at last

another 10 minutes on a medium flame.


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Artichokes


Cook Time: 1 hour 10 minutes

Ready In: 2 hours

Servings: 4-6

INGREDIENTS:

1 lemon, halved

2 lb tomatoes (4 medium)

1 (2- to 2 1/2-lb) rabbit, cut into 12

pieces

1 red bell pepper, cut into 1-inch pieces

1 teaspoon sweet Spanish smoked


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paprika

2 teaspoons salt

1/2 teaspoon black pepper

6 tablespoons extra-virgin olive oil3 cups short- or medium-grain rice,

preferably Spanish Bomba

4 garlic cloves, finely chopped8 cups chicken stock or reduced-sodium

chicken broth

6 medium artichokes (2 lb)

1/8 teaspoon crumbled saffron threads

DIRECTIONS:

1.

Squeeze juice from 1 lemon half into a

bowl of cold water. Cut off top 2 inches

of 1 whole artichoke. Rub with reserved


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emon half and put artichoke in water.

Cook tomatoes in boiling water 10

seconds. Peel tomatoes, remove seeds

and chop.

Drain the artichokes and dry between

paper towels. Pat the rabbit dryas well

and season with salt and pepper.

2.

Heat oil in a pan and brown rabbit for

about 8 minutes total. Add artichokes

and bell pepper, cook until the

artichokes are golden brown, which is

about 4 minutes. Then add tomatoes,garlic, and the remaining teaspoon of

salt and cook until mixture has

hickened, for about 6 minutes, stir


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occassionly. Add stock and saffron. Add

rice.

3.Cook rice for 10 minutes, then reduce

heat and cook until all of liquid is

absorbed , about 10 to 15 more minutes.Remove pan and cover; let stand for 5

minutes before serving.


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14) Turkey Paella with Smoked

Sausages



Ready In: 1 hour

Servings: 4-6

INGREDIENTS:

4 cups low-salt chicken broth

2 large yellow onions, chopped

12 ounces spicy smoked sausage (such

as linguia, andouille, or hot links), cut

nto 1/2-inch slices

1/4 cup garlic-flavored olive oil


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1 large red bell pepper, chopped

1/4 teaspoon saffron

1 teaspoon dried oregano

2 cups long-grain white rice1/2 teaspoon cayenne pepper

4 1/2 cups cooked leftover turkey, cut

nto 1/2-inch cubes1 cup frozen peas

1 teaspoon salt

4 large plum tomatoes, quartered

DIRECTIONS:

1.

Preheat oven to 350F. Meanwhile

brown the sausage in large skillet over


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medium-high heat for about 5

minutes.Set aside.

2.Heat olive oil in a pot and add onions.

Cook until they're golden for about 12

minutes. After that add the bell pepperand cook for another 3 minutes while

stirring itfrequently. Add rice and

saffron, then everything except sausage,

urkey, and peas. Add those after themixture has come to a boil and cooked i

covered for 15 minutes. After the time is

over, bake paella with all the ingredient10 minutes and serve.

.


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15) Beef Tenderloin Paella with Bel

Peppers




Servings: 4-6

INGREDIENTS:

1/2 green bell pepper, seeded and cut

engthwise into narrow strips

2 cloves garlic, unpeeled

1 1/2 teaspoons sweet pimenton or

paprika

1/4 pound boneless skinless chicken


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breast, cut into small pieces

3 1/2 cups chicken stock

pinch of saffron threads

1/2 cup olive oil1 1/2 cups Spanish rice

1/2 red bell pepper, seeded and cut

engthwise into narrow strips1/4 pound beef tenderloin tip, cut into

small pieces

1 (3 ounce) chorizo, cut into 1/2 inch

dice1 lemon cut into 4 wedges

salt

DIRECTIONS:

1.


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Preheat the oven to 500 F. In a small

baking pan or dish and roast the garlic

for 10 to 15 minutes, or until brown.

Remove then from oven, but don't turn it

off. When it's cool, peel it.

2.Boil the stock meanwhile. Add the

paprika and some saffron. Decrease hea

o simmer. Add peeled garlic to 1/2 cup

of the simmering stock and the rest of the

saffron. Blend it in a food processor

and set aside.

3.

Heat the olive oil in a large pan. Add th

bell pepper strips and cook for about 10


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minutes, stirring frequently.

5.

Season the beef and chicken with saltand add them, together with the chorizo,

o the pan. Cook for about 5 minutes, or

until the meats are lightly browned, butstill not done, stir frequently. Add rice

and stir; spread evenly. Pour in the hot

stock and bring to a boil. After that add

he garlic mixture, stir gently andcontinue to boil for 5 more minutes, this

ime without stirring. Decrease the heat;

cook for another 5 minutes. Shake thepan to distribute the heat evenly, but do

not stir.

6.


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Taste the stock and season to taste. Put

he pan in the oven and cook for 7 more

minutes.When rice is tender, remove

from the oven. Cover it and let rest for

about 7 minutes. Serve with lemon

wedges.


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16) Paella With Turkey and Exotic

Fruit


Cook Time: 2 hours 20 minutes

Ready In: 3 hours 10 minutes

Servings: 4-6

INGREDIENTS:

1 TBSP salt free chili powder

2 TBSP extra virgin olive oil

1/4 TSP blackened creole powder

1 pkg extra lean or lean mild turkey

bratwurst cut into bite-sized cubes

casing removed


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1/3 TSP lime pepper

1 diced onion

3 boneless skinless chicken breasts cut

nto bite-sized cubes1 diced red pepper

3 whole garlic cloves in thin slices

1//4 TSP ancho chili pepper2 TBSP paprika

1 TSP garam masala

1 TBSp chopped jalapenos

1-2 TBSP ground cinnamon1 14.5 Oz can diced tomatoes

2 - 2 1/2 cups chicken broth

3/4 -1 cup Exotic Fruit (ime, raspberry,strawberry, plum juices)

6 Oz. broad noodles or orzo

1/4 cup frozen peas


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1/4 cup frozen cut green beans

1 TBSP curry powder

DIRECTIONS:

1.Pre-heat large pan with olive oil, leave

at this setting. Add chicken and cook for

20 minutes or until brown. When done

remove and put in bowl. Do the samewith the bratwurst.

2.

Fry garlic, onion, and red pepper with


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all your spices, 1/2 cup of your broth

and the oil. Add tomatoes, as well as the

chicken, bratwurst, the rest of the

chicken broth and finally the noodles.Turn heat up and bring to a boil.

3.When boiling, reduce the heat and add

wine, peas and green beans and let the

mixture simmer for 1 - 1 1/2 hours

covered.


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17) Paella With Chicken, Pine Nuts

and Parmesan




Servings: 4-6

INGREDIENTS:

1 tablespoon oil

1 1/2 cups rice

1 teaspoon turmeric

3 sun-dried tomatoes, packed in oil,

drained and chopped

1 garlic clove, minced


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3 cups chicken broth, rich + 1/4 cup

chicken broth

4 shallots, minced

1/4 cup pine nuts, toasted1/4 cup parmesan cheese

4 cups cooked chicken, diced

1/2 teaspoon cumin, groundsalt and pepper

DIRECTIONS:

1

n a covered casserole, cook the first 6ngredients on the list for 30 minutes, or

until the rice is tender. In another pan

cook the next 4 ingredients until shallots


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are soft, then stir in the chicken and heat

Add the tomato mixture into rice until

blended.

2.

Place the paella in a shallow bowl.

Serve with sprinkled pine nuts andcheese.


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18) Paella with Lamb and Chickpeas


Cook Time: 1 hour 10 minutes


Servings: 4-6

INGREDIENTS:

2 sprigs rosemary

2-3 lbs leg of lamb

salt

1 1/3 cups canned chickpeas (1 can)

6.5 cups chicken stock

2 Tbsp cognac

3 cups short grain rice (valencia or


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arborio)

1 pimiento (or some other sweet small

pepper)

1 or 2 tomatoesparsely

12 cloves garlic

1 shallot4 sprigs parsely

pepper

2 sprigs thyme

1 shallot1 tomato

rosemary

1/4 tsp dried oregano1/2 cup white wine

8 Tbsp olive oil

1 Bay leaf

1/2 tsp ground cumin


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1/4 tsp crumbled saffron thread

2 red bell peppers

DIRECTIONS:

1.

Mash up 2/3 of the chickpeas with theiquid in the can and coarsely chop the

stock herbs and vegetables. Put them in

pot along with rest ingredient except the

wine. Bring to a boil and let it simmer

for 20-30 minutes. After that strain out

he solids and measure 5.5 cups of

iquid. This will be the broth.2.

Preheat the oven to 400F.


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3.

Cut lamb into cubes , season with salt

and pepper and brown the meat on all

sides. Set aside. Saut shallot and redpeppers for about 8-10 minutes, then add

he finely chopped tomato and cognac,

cook until dry.

4.

Add the rice and the hot broth,raise to a

boil. Also add the chickpeas that yousaved; boil for another 2 minutes then

put the lamb back in the pan, boil for

another 3 minutes.

5.

Spread the tomato and the pimiento


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around the pan. Add some parsley and

rosemary; put in the oven for about 15

minutes. Remove from the oven, cover i

and let it sit for another 5-10 minutes.Serve.


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19) Paella with Pork Loin and

Chicken Liver




Servings: 20

INGREDIENTS:

4 to 5 cups Chicken broth

1 Cup (16 tbs) Cooking oil

3 large cloves, minced fine Garlic

1/2 pound, cut into 1/4 inch slices

Chorizo sausage

1 Teaspoon Oregano


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1 1/2 pounds, cut into small squares

Pork loin

2 Chicken breasts

1 pound, sliced thin Veal2 Bell peppers

2, cut into 1/2 inch pieces Canned whol

pimentos1/4 pound, sliced thin Fresh mushrooms

1/2 teaspoon Saffron powder

1/2 pound, deveined Shrimp

2 Cup (16 tbs) Rice1/4 pound Chicken livers

3 Teaspoon Salt

Pepper redBlack pepper

1 Frozen green peas package


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DIRECTIONS:

1.

n 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. Dohe same with the sausage. Wilt the

peppers and mushrooms in that oil and

set those as well. Clean the pan.

2.

Add1/2 cup of oil to the same pan and

heat it, then add garlic, onion, saffronand oregano; saute for 5 minutes, stir

frequently.


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3.

Add everything else except the peas.

Boil the mixture and season to taste with

salt and pepper. Reduce heat and simmefor 10 more minutes. Gradually add pea

and cook for another 15 to 25 more

minutes, stir sometimes.


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20) Chinese Paella with Sausage and

Spinach




Servings: 2

INGREDIENTS:

1/8 teaspoon freshly grated nutmeg

3 garlic cloves

1 medium butternut squash

5 ounces fresh fettuccini, cut into 1/3-

nch pieces

1 tablespoon grated ginger


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3 cups packed baby spinach, washed

2 Chinese sausage links

3 leaves lemon verbena, fine sliced plus

a sprig for garnishKosher salt and freshly ground white

pepper to taste

2 tablespoons extra-virgin oil1 cup TY KU Soju

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


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salt and cook in steamer with the baby

spinach and sausage. After 2 minutes

remove the spinach, shock it in an ice

bath, and squeeze out the excessmoisture. Cut it and set aside.

2.Steam the squash cup and sausage for 15

minutes altogether.Cut the sausage and

reserve separately. Smash the garlic and

saut in a pan with olive oil. Cook untilfragrant, then add the clams, saut for

about 15 seconds. Add the Soju and

cover. After 3 minutes, remove the lid.Add the ginge, cover again and cook the

clams for about 10 more minutes. When

open strain the clams into a sieve.

Reserve the clam juice. Remove the


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meat from all but two shells, chop and

set aside.

3.

Cook the fettuccini for 2 minutes; drain

and cool in ice water, set aside as well.n the same pan cook about half the

reserved clam juice, the cooked pasta,

he spinach with the 1/4-inch sausage

slices and the chopped clams. Season to

aste with salt and freshly ground white

pepper; bring to a simmer. Also add the

emon verbena and the grated nutmeg.

4.

Meanwhile, make a slurry with the


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sweet potato starch, combining the

starch with 1 tablespoon of water. When

he pasta mixture is at a simmer, whisk

n the slurry. Cook until slightlyhickened, which is about 15 seconds

and then remove the pan from the heat.


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21) Paella with Bacon and Pepitas




Servings: 4

INGREDIENTS:

2 teaspoons ancho chile powder

1/2 cup white wine

1 handful of cilantro, minced, about a

1/2 cup

1 tablespoon dried Mexican oregano,

crumbled

1 teaspoon cumin seed, ground


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2 granny smith apples, small dice

4 thin slices of applewood smoked

bacon

3 1/4 cups chicken stock1 1/2 cup arborio rice

1 to 2 boudin noir, failing that chorizo,

cut into 4 pieces2 onions, julienned, about 2 cups

1/4 cup pepitas

1 1/2 tablespoon aleppo pepper

olive oil1 cornish game hen, pheasant or other

game bird, but not duck, quarted, back

removedkosher salt and fresh ground pepper


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DIRECTIONS:

1.

Season game hen with salt and pepper;wrap each quarter in bacon.

2.Heat the oil in a pan. Place hen skin side

down 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 they

start to turn.

3.

Add the pepitas, the aleppo pepper,

Mexican oregano, cumin ancho powder


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and 1/4 cup of the cilantro to the fryed

onions. Cook until it becomes fragrant,

hen add the rice. Stir well; add the

apples and wine. As soon as the winereduces, add the stock. Season to taste

with salt and pepper.

5.

Put the chicken on top and boil. Then

reduce heat to simmer. Add sausage. If

neccessary add more stock, cook forabout 20-25 minutes or until the chicken

s done and the rice is tender.

6.

After the time is up and everything is

cooked, remove from heat, let it rest for

3 to 5 minutes. Garnish with cilantro and


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serve.


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3. Vegetable Paella


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22) Paella with Asparagus and Sugar

Snap Peas




Servings: 4-6

INGREDIENTS:

1 pound slender asparagus, trimmed, cut

nto 1-inch lengths

2 teaspoons Pimentn de la Vera (hot

Spanish smoked paprika) or hot

Hungarian paprika

3/4 cup dry white wine


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1/2 teaspoon crumbled saffron threads

1/4 cup olive oil

3 large garlic cloves, finely chopped

5 cups (about) low-salt chicken broth,divided

2 1/2 cups Spanish Bomba rice, Italian

arborio rice, or medium-grain white riceabout 17 ounces)

1 large tomato (12 to 13 ounces),

halved, seeded, cut into 3/4-inch cubes

1/3 cup drained roasted canned Piquillopeppers or drained roasted red peppers

from jar, coarsely chopped

2 1/2 cups chopped onions1 teaspoon salt

18 small littleneck clams (about 1 1/4

pounds), scrubbed


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24 mussels, scrubbed, debearded

5 ounces sugar snap peas, trimmed

DIRECTIONS:

1.Boil asparagus in large saucepan until

crisp or tender, which is about 2

minutes. Drain it afterwards, cool in

cold water, and drain once again.

2.

Bring 4 1/2 cups broth to simmer in asaucepan. Bring also the wine to simmer

n another saucepan and add saffron, let

t steep 5 minutes. Strain saffron-wine


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nto 8-cup measuring cup and add

enough chicken broth to measure 5 cups

of broth.

3.

Heat oil in large wide pot and add the

onions; saut until slightly soft, about 5minutes. Add the garlic and stir for

another 2 minutes, after that time is up,

add tomato and peppers. Saut

alltogether until tomato is soft and theuices have evaporated, which is about

minutes. Add paprika and salt, then the

rice.

4.

Preheat oven to 350F. Combine broth

mixture with rice mixture and boil over


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high heat, while stirring frequently. Then

reduce the heat to low and simmer 2

more minutes, while stirring

occasionally. Bake paella uncovered in

he pre-heated oven for 15 minutes, then

sprinkle peas and asparagus over it and

continue to bake until all the broth isabsorbed and the rice is tender, which

should be done in about 5 minutes. When

done, cover with foil and let it stand 5

minutes. Garnish with lemon wedges an

serve.


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Aubergine


Cook Time: 1 hour


Servings: 4-6

INGREDIENTS:

2 garlic cloves, crushed

2 shallots, chopped

1 litre vegetable stock, hot

2 courgettes, diced

2 tbsp olive oil

175g closed-cup chestnut mushrooms,


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quartered

220g pack smoked tofu, diced

3 tbsp chopped fresh tarragon (optional)

200g long-grain brown rice1 aubergine, diced

1 red pepper, deseeded and diced

DIRECTIONS:

1.Heat the oil and fry the shallots and

garlic gently for 45 minutes in a pan,

until soft. Fry aubergine while stirringoccasionally, until they begin to brown.

Then add the pepper and cook for 23

minutes, add rice and spread evenly.

Add half the stock and boil.


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2.

Partially cover the pan and cook slowly

for 2530 minutes. Add courgettes and

mushrooms; continue to cook for

another2030 minutes. Add more stock

f necessary. Cook until the rice is tendeand the stock is absorbed. Add tofu and

arragon and serve it hot.


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24) Paella with Artichokes and Green

Beans




Servings: 4-6

INGREDIENTS:

Finely grated zest and juice of 1 lemon

1 cup (220g) medium-grain rice

1 pinch each saffron and chilli flakes

1/2 tsp smoked paprika

1 bunch asparagus, blanched, trimmed

300ml vegetable stock, heated


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paprika and the lemon zest. Cook,

stirring, for 1 minute. Add the rice and

cook for 1-2 more minutes, continue to

stir and add the wine, the cherryomatoes and hot stock. Bring to a

simmer, cover with baking paper and

reduce heat. Cook for another 12-15minutes.

2.

When the rice is cooked add artichoke,asparagus and beans. Warm it through

and at last squeeze lemon juice over the

paella and garnish with parsley.


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Manchego Cheese




Servings: 6

INGREDIENTS:

2 tablespoons olive oil

1 cup (4 oz) diced serrano ham

1 cup (4 oz) shiitake mushrooms,

stemmed and chopped

1 cup (3 oz) grated Manchego cheese

1/4 cup (2 fl. oz) of olive oil


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1/4 stick (1 oz) butter, softened

6 cloves garlic, minced

1/2 cup (4 fl.oz) sherry

1/2 teaspoon saffron2 medium onions, chopped fine

2 tablespoons chopped fresh basil

eaves1 cup (4 oz) crimini mushrooms,

stemmed and chopped

1 1/2 cups (12 oz) rice

2 3/4 cups (22 fl. oz) chicken broth1 tablespoon chopped fresh thyme

1 cup (4 oz) oyster mushrooms, stemmed

and chopped.Salt and pepper, to taste


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DIRECTIONS:

1.

Heat the olive oil in a pan and add theonion and garlic . Saut for about 5

minutes or until tender, then add the ham

and mushrooms, and fry for several morminutes, until the mushroom have

softened.

2.Combine rice with the ingredients in the

pan and add the broth, the sherry and the

saffron. When the liquid has almost beenabsorbed and the mixture is creamy,stir

n the Manchego cheese, butter, basil,

and thyme and remove from the heat.


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Allow the paella to cool for 5 minutes.

Season to taste with salt and pepper.


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26) Paella with Cauliflower and Peas




Servings: 4

INGREDIENTS:

1 head of cauliflower

1/2 t. salt

1 1/2 t. minced garlic

1/2 t. smoked paprika

hearts in water, drained

1/2 c. green onions, minced

15-20 Spanish olives


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fresh parsley and lime wedges for

garnish

pinch of saffron

pinch of cayenne1 T. apple cider vinegar

1 14 oz. can quartered artichoke 1 c.

frozen peas1 c. cherry tomatoes, split

1 1/2 c. celery, chopped

1 medium onion, minced

1 red pepper, seeded and chopped1/2 c. vegetable stock

DIRECTIONS:

1.


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Remove cauliflower from stem, cut into

florets and put them into your high speed

blender. Meanwhile, put oil in a pan and

saut onion, celery and peppers for afew minutes, until they start to soften.

Add cauliflower puree and continue to

saut for 4-5 more minutes.

2.

Add garlic, saffron, vinegar, smoked

paprika, salt, peas, tomatoes, vegetablestock, and artichoke hearts and bring to

simmer for about 5-6 minutes. Season t

aste and add green onions and olives.Garnish with parsley and lime.


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27) Paella with Spinach and Goat

Cheese




Servings: 6-8

INGREDIENTS:

3 1/2 cups vegetable stock

3-4 tomatoes, cored and cut thickly

salt and pepper

3-4 large handfuls of spinach

2 tablespoons tomato paste

1/4 cup extra virgin olive oil


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1 medium onion

2 cups short grain white rice

5 large garlic cloves, minced

2 heaping teaspoons smoked paprika1 red bell pepper, chopped

1-14 oz can of artichoke hearts

1/4-1/3 cup goat cheeseuice of 1 lemon

DIRECTIONS:

1.

Preheat the oven to 450F. Warm thestock in a pan. Place the cut vegetables

n a large bowl and drizzle with a

ablespoon of olive oil; season with salt


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and pepper. Heat the remaining olive oi

and add onion and garlic, season

generously with salt and pepper. Cook

until the onion is soft, then stir in theomato paste and paprika. Cook for one

more minute.

2.

Add the rice, cook for a minute or two

more. Add the warm stock to the rice,

when it's shiny, then pile the vegetableson top and crumble the goat cheese over

t.

3.

Bake it in the oven for 20 minutes. If the


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rice is still not tender, let it cook for

another 5 minutes. When the rice is

ready,let it sit in the warm oven for 5-15

minutes. Remove the pan from the oven

and rizzle with lemon juice. Serve

warm.


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28) Paella with Tomatoes




Servings: 4-6

INGREDIENTS:

1 T. Olive Oil

1 T. Butter

2 t. Paprika

Salt and Black Pepper

1 1/4 c. Arborio Rice

1 T. minced Garlic

1/2 medium Onion, small dice


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2 c. Water

1/4 c. Red Wine (opt.)

1 T. Tomato Paste

Assorted 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. Heat

olive oil in a skillet and add butter.

Saute onions and garlic until translucent


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Add rice and paprika. Then add the

water solution and the wine, combine

well. Season to taste with salt and

pepper.

3.

Bring mixture to a simmer and removefrom heat. Place the tomato wedges in

circles around the top. Place uncovered

nto the oven and bake for 15 minutes.


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29) Paella with Zucchinis and Smoked

Paprika



Ready In: 1 hour

Servings: 2

INGREDIENTS:

cup short grain brown rice

cup diced tomatoes (about 1 large

one)

2 tablespoon water

5-6 slices zucchini

1 tablespoon olive oil


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1 clove garlic, minced

teaspoon pepper

1 cup vegetable broth

1 shallot, diced cup chickpeas (drained/rinsed if using

canned)

teaspoon salt tablespoon smoked paprika

pimentn)

1 teaspoon tumeric

DIRECTIONS:

1.

Heat olive oil in a pan, add diced

shallots and minced garlic, cook for


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about 4-5 minutes. Then add smoked

paprika, tumeric, and rice; cook for one

minute.Add tomato, water, chickpeas,

and season to taste with salt and pepperStir and cook until the tomatoes start to

boil, which is about 3-4 minutes.

2.

Pour in veggie broth and layer the

zucchini slices on the top, bring broth to

boil and then reduce the heat.

3.

Remove from heat when all the liquid isabsorbes and the rice is done, let sit for

5-10 minutes.


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30) Paella with Corn and Turmeric




Servings: 4-6

INGREDIENTS:

2 Plum Tomatoes

1/4 teaspoon Salt

1/4 teaspoon Pepper

1 Sweet Red Pepper

1/4 teaspoon Turmeric

1 1/2 cups Corn kernels

1 Onion chopped


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2 Garlic cloves minced

2 cups Vegetable Stock warm

1 tablespoon Vegetable Oil

1 Green Bell Pepper1 cup Rice Short-grain

Fresh Parsley chopped

DIRECTIONS:

1.

Heat oil in a pan and add onion, garlic,rice and turmeric, cook for 4 minutes or

until onion is softened. Then stir in the

stock, season to taste with salt andpepper and bring toa boil. Reduce heat,

cover and simmer for 10 more minutes.


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2.

Cut green and red peppers in half; also

remove the core and the membranes. Cu

omatoes as well, add to mixture andcook, covered, for 15 minutes or until

he rice is almost done. Add in corn and

cook for about another 5 minutes.Garnish with parsley and serve


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31) Lentil Paella with Peppers



Ready In: 1 hour

Servings: 4-6

INGREDIENTS:

4 Garlic; minced

1 c Frozen peas; thawed

1 md Yellow bell pepper; chopped1 md Red onion; chopped

1 c Lentils

1/4 c fresh parsley; Snipped

1 md Onion; chopped


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1 md Green pepper; chopped

1 1/4 c Fat free vegetable broth

1/8 ts Powdered saffron

2 Stalks celery; sliced

2 md Tomato; seeded and chopped

DIRECTIONS:

1.

Cook the green pepper, red onion,

celery, onion, yellow pepper, and garlic

n a pan untill tender but not brown. Add

rinsed lentils, broth, and saffron .

2.

Let it boil and then reduce the heat.


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Simmer covered for 20 to 30 minutes.

Then stir in the tomatoes, peas, parsley,

and heat through. Serve.

Enjoy our other publications


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