How To make Catalan Rice
2 1/2 c Fish stock
1/4 ts Saffron threads
1/4 c Dry white wine
6 tb Lard
1/2 lb Chorizo, cut into 1/4-inch s
-lices 1 1/2 lb Pork loin, in 1-inch dice
1 lg Onion, thinly sliced
2 lg Green bell peppers, julienne
-d 2 lg Tomatoes, peeled, seeded, an
-d chopped 3 lg Squid
2 c Long-grained rice
3/4 c Blanched almonds
1/3 c Pine nuts
3 Garlic cloves, minced
1 c Artichoke hearts, drained (
-canned) 18 sm Clams or mussels, scrubbed w
-ell 1/2 c Peas
1/4 c Pimientos, julienned
2 tb Fresh parsley, minced
Clean squid and cut body sacs into rings. Cut tentacles in half. In a small saucepan, bring stock to a bare simmer. Crush saffron and combine it with wine in a small bowl. In a flameproof casserole or paella pan, heat the lard over moderately high heat. Saute the chorizo and pork, turning them until they are browned. Add the onion, bell peppers, tomatoes, and squid and cook the mixture over moderate heat, stirring, for 15 minutes. Stir in the rice and cook for 1 minute, stirring. Stir in
almonds, pine nuts, garlic, saffron mixture, and artichoke hearts. Ladle in enough stock to just cover the rice mixture. Bring to a boil and simmer it, covered, for 20 minutes. Arrange the clams in the rice, add the peas, and simmer for 10-15 minutes, or until the rice is just tender and the clams open. Discard any clams that do not open. Garnish with pimientos and parsley.
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CATALAN PAELLA - the classic from SPAIN - HOW YOU CAN DO IT - 0815BBQ - International
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INGREDIENTS:
80 ml olive oil
400 g rabbit (alternatively pork fillet)
400g chicken
1 tsp salt and pepper
600 g seafood (mixed or to taste)
1 large onion
3 cloves of garlic
2 green pointed peppers
300 g artichoke hearts
2 large tomatoes
250 g green beans (or peas)
400 g Spanish short grain rice
400 ml white wine
800 ml vegetable broth
1 tsp saffron threads or saffron spice mix
#BBQ #Barbecue #Paella
Spanish Paella Recipe with Seafood
Learn how to make this authentic Spanish Paella recipe that is loaded up with vegetables, chicken, and fresh seafood!
Paella in its simplest form is chicken or rabbit that is cooked with sofrito, Bomba rice, and broth. This version of paella is known as Paella de Valencia. We oftentimes think of paella being a combination of proteins such as chicken, sausage, and seafood. This however is incorrect and is almost always one or the other and never a combination. When only seafood is used as the main protein, it is known as Paella de Mariscos.
Ingredients for this recipe:
• 6 total chicken parts (3 each thigh and drums)
• 2 tablespoons olive oil
• 2 peeled and small diced small yellow onions
• 1 seeded and small diced red bell pepper
• 3 finely minced cloves of garlic
• 2 cored and medium diced fresh tomatoes
• 4 ounces prepared squid
• 2 teaspoons paprika
• 2 cups bomba rice (or short grain)
• pinch saffron threads
• 4 cups chicken stock
• 12 fresh mussels
• 6 fresh clams
• 6 extra-large shrimp (U10)
• ½ cup peas
• sea salt and pepper to taste
Serves 12
Prep Time: 10 minutes
Cook Time: 90 minutes
Procedures:
1. Season the chicken well on both sides with salt and pepper. Set aside.
2. Add the oil to a large 13-inch paella pan over medium to medium-high heat and add the seasoned chicken and cook for 6-8 minutes per side or until browned and most of the way cooked.
3. Remove the chicken from the pan and set it aside.
4. Add the onions to the pan and caramelize over low to medium heat for 10 minutes or until well browned.
5. Stir in the peppers and garlic and continue to cook and stir for 8-10 minutes or until the peppers are tender and roasted.
6. Add the tomatoes and cook for about 8-10 minutes or until the tomatoes are broken down.
7. Stir in the rice and saffron and cook for 3-4 minutes.
8. Next, add in the stock and season very well with salt and pepper and mix everything together until combined.
9. Add back in the cooked chicken along with the mussels, clams, shrimp, and peas spread evenly throughout the pan.
10. Cook over low to medium heat for 20 minutes or until most of the stock is gone and barely bubbling on the top.
11. Cover the pan and cook over low heat for 15 minutes.
12. Garnish with optional chopped fresh parsley.
Chef Notes:
Make-Ahead: This recipe is meant to be eaten right away. You may be able to leave the cover on the pan of the paella and keep warm for maybe 30 minutes before serving.
How to Reheat: Add the desired amount of paella to a pan along with a few tables of liquid and cook over low heat while stirring until hot. You can also warm in the microwave.
How to Store: Cover and store for up to 2 days. This recipe will not freeze well.
If you cannot get the authentic rice used in this recipe, Bomba, then substitute with arborio or any other short-grain rice.
Here is the pan I used (this is an affiliate link that allows me to make a few dollars if you chose to buy it):
Broth or stock options include: chicken stock, fish stock, shrimp stock, or water
You can use 1 cup of canned crushed tomatoes as a substitute for fresh tomatoes.
A Vegetable Rice SO GOOD it Can Be A Main Course | Spanish Vegetable Rice
EPISODE 648 - How to Make a The Ultimate Vegetable Rice | Arroz con Verduras Recipe
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Catalan Spinach & Chickpeas | The ONE Chickpea Dish that Conquers ALL
EPISODE 713 - How to Make Catalan Spinach & Chickpeas | Garbanzos con Espinacas a la Catalana Recipe
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Authentic Catalan Paella
This is a recipe straight from Barcelona. I learned how to make this authentic Paella from a local chef in Spain.
** Click link below for the full article with additional tips and tricks! **
Authentic Catalan Paella
Ingredients:
2 cups rice (short/medium grain)
1/4 cup olive oil
1 cup chopped onion
4 whole garlic cloves
1 cup chopped bell pepper (any or all color)
1 cup crushed or pureed tomatoes (fresh tomatoes is always best)
1/4 cup peas
2 tbsp roughly chopped parsley, plus more for garnish
3 3/4 cups chicken stock (veg stock would work as well)
1/4 cup white wine (cold)
1 tbsp paprika
1/2 tsp turmeric
Pinch of saffron (1 tbsp saffron threads OR 1/2 tsp crushed saffron)
2 bay leaves
salt and pepper to taste
6-8 prawns
6-8 clams
6-8 mussels
2-4 pieces of chicken (dark meat is preferable)
water **only if needed
???? Instructions ????:
Season the chicken with salt, pepper and set aside.
Over medium high heat, add the oil and the whole garlic cloves in a cast iron pan. Fry the garlic for 1 minute and let it infuse the oil.
Add the onions and peppers with a pinch of salt (about 1/4 tsp) **see note 1. Sauté for 3-4 minutes until the onions are translucent.
Push the veggies to the side and add the chicken, skin side down. Fry for 3-4 minutes, until the skin is nicely browned, then flip them over and add 2 tbsp of parsley. Toss and fry for another 2 minutes, then push them aside.
Add the clams to the pan, followed by the cold wine **see note 2. Toss to mix and cook for about 3-4 minutes, until the alcohol cooks off.
Add the mussels, followed by the cold tomatoes right on top **see note 3. Toss to mix.
Add all the spices, paprika, turmeric, bay leaves and saffron. Stir everything well to incorporate and dissolve the spices. Flavor everything in the pan with the spices.
Add the prawns. Toss and cook for about 3 minutes, until the prawns change color. Then push them to the side, making room in the middle.
Add the rice and toss with the spices. Cook the rice for 1-2 minutes until it’s well coated.
Add the peas followed by the stock. **see note 4. Give everything a gentle stir and make sure the rice is on the bottom in an even layer.
Cook on high for 8 minutes, until most of the water evaporates and is below the rice.
Once the water is below the rice, cover the pan tightly (use foil if needed). Lower the heat to low and cook for another 8-10 minutes.
After 10 minutes, uncover and garnish with chopped parsley and lemon wedges.
Homemade Spanish Crema Catalana Recipe
EPISODE #180 - Homemade Spanish Crema Catalana Recipe
FULL RECIPE HERE:
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