Holly Clegg's trim&TERRIFIC Kitchen: Veggie Rice Paella
This Week in Louisiana Agriculture's A.J. Sabine and Holly Clegg cook up a vegetarian summer side dish using fresh Louisiana rice.
Paella
This is a Halal version of Paella that is modified for our International Flavors of San Antonio cooking class.
Modified Pallea for Halal Compliance
(Serves 6)
½ pounds of diced tomato
1/3 large onion, finely chopped
1 finely chopped garlic cloves
1/3 cup olive oil
3 oz. beef Smoked Sausage
3 oz. pound of fresh peas
3 oz. pound of fresh green beans cut into small pieces of 4 cm.
1/3 green bell pepper, diced 1.5 cm.
12 chicken wings
6 oz. pound of beef sausages cut into 3 cm pieces.
6 oz. pound halal chicken franks
11 oz. pounds of original Uncle Ben’s rice (no instant)
3 cups of chicken broth
½ small container red piquillo peppers
½ teaspoon dye for paella
½ gram. of saffron threads
5 oz. frozen artichokes
Instructions:
Preheat oven at 350F
Start by seasoning chicken wings both sides, put a little olive oil in a frying pan that doesn't stick, seal the ribs very well on both sides, put only one layer and turn them over so that they are cooked on all sides, once they are well sealed, take them off the heat and put them on a tray. Then do the same with the cut sausages, the green beans and the bell pepper,
In the same frying pan, you will do the base, first add a little olive oil, then fry the onion until it is translucent, add the garlic and when it is fragrant, add the tomato and fry until everything is very well cooked.
Toast the saffron lightly in a frying pan and when cold grind and dissolved it in about two cups of hot broth, then add the coloring for paella and stir everything very good until it is dissolved.
Put the broth to heat and keep it warm during the time you are adding it to the paella.
Put the paella pan on the fire and add the rest of the olive oil until it is hot, add 4 cups of hot broth and the tomato base, stir everything very well until the bottom of the paella pan is covered.
Put the chicken in the bottom of the paella pan, if necessary add more hot broth and start to put the rice in little by little, put inside the oven now, after about 10 minutes add the sausages, beans and peppers, after a few minutes put, artichokes, peas, and piquillos.
Add hot broth as needed, cover and let it cook for about 15 minutes. Be careful not to run out of broth, but do not stir the contents. When the rice is cooked, take it off the heat and enjoy!
Gina Young Live Cooking Red Beans And Rice
Gina Young Live Cooking Red Beans And Rice
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How to make The Ultimate Vegan Paella - Festive Favorite -Wholesome Spanish Paella
Before we get started-Don’t skip saffron!
Originally from Valencia, Spain “Paella” (Pronounced as Paa-a-yaa) is the most famous dish from Spanish Cuisine. This saffron infused rice dish is traditionally cooked and served in a special purpose built Paella pan. Authentic Paella contains seafood or meat, however, my 100% vegan version is equally tasty, nutritious and simply yum!
The first time I tried Paella was about 4 years back. I learnt that Bomba rice absorbs more flavors from spices and gives the creamy, starchy texture that makes paella, The best rice dish in the world!!!
Thanks to amazon, we found San Thomas excellent quality Bomba Rice. It is pricey; you may make it with Arborio rice. However, I urge you to make it with Bomba rice and feel the difference. I used 22” Paella Pan for making a big batch Paella to share with our friends and family. It is big enough for 8 servings, but requires cooking over two burners due to its size. The Paella pan comes in difference sizes so pick the right size for your needs. You may use any enamel based steel pan which is more flat and broad on the size. Authentically, Paella is cooked as a thin (~2 inch) layer of rice, veggies and sauce. Now let’s get in to it…..
Ingredients – Don’t be scared looking at the long list – You will thank your efforts later!
⃞ 28 oz. canned fire roasted tomatoes
⃞ 3 cups Bomba rice
⃞ 9 cups Vegetable broth
⃞ 1 cup Extra Virgin Olive Oil
⃞ 1 Cup chopped onions (divide into 2 parts)
⃞ 12 cloves garlic – minced (divide into 2 parts)
⃞ 1 cup roughly chopped each : mushrooms and eggplants (remove the skin)
⃞ ½ cup each sliced: Mushrooms & radish
⃞ ½ cup each: cut green beans & peas
⃞ 3 cup finely chopped colored peppers (I used mini sweet peppers & a green bell pepper)
⃞ 1 cup artichokes - sliced
⃞ ½ cup Capers (less if you don’t prefer)
⃞ 1 cup boiled chickpeas
⃞ 1 Cup chopped parsley
⃞ 7 springs of fresh rosemary
⃞ 1 tsp Saffron (the most expensive spice in the world, however the most important for this dish)
⃞ Salt 2tsp – per your taste (you can taste and add more if @ Tasting needed step)
⃞ 1 TBS ground Black pepper
⃞ 2 TBS Red crushed peppers
⃞ 2 tsp ground smoked paprika
⃞ 2 tsp cayenne or chili/cayenne powder
Okay, so let’s break down the process into 4 steps of cooking:
1) Vegetables 2) Broth 3) Sofrita 4) Socarrat
1) Start with sautéing the vegetables:
≈ On medium high flame heat 2/3 cup of Extra Virgin Olive oil and sauté ½ Onions & 4 cloves of minced garlic
≈ Add colored peppers, radish, mushrooms, peas, eggplants, green beans. Mix well and sauté it for a minute.
≈ Add spices and seasonings: Salt, pepper, cayenne, paprika per taste or 1 tsp each.
≈ Don’t overcook the vegetables; they should be al dente as we will be cooking it further later with rice.
≈ Remove sautéed vegetable mixture and keep aside. Making Sofrita (sauce) in the same pan.
2) The Broth
≈ Mix 1 tsp saffron strands into warm to hot water and Keep aside
≈ Take 9 cups of vegetable broth in a big pot and bring it boil. Turn off the heat or simmer
≈ Mix Saffron water into the broth, stir and keep aside
≈ Make sure the Broth is hot when you pour it over the rice
3) Sofrita – The Sauce
≈ Heat 1/3 cups of EVOO in the pan and sauté ½ cup of Onions and 4 cloves grated garlic
≈ Add 28 oz. can of fire roasted diced tomato and add 3 chopped Roma tomatoes
≈ Cook for about 8 minutes, keep stirring
≈ Add Salt, pepper, paprika and cayenne per taste and fresh herbs: ½ cup chopped parsley, 3 springs of rosemary
≈ Mash down some of the mixture by spatula to create thick consistency
≈ Sofrita is now ready!
Incorporation:
» Spread 3 cups of UNWASHED Bomba Rice evenly to the Sofrita mixture
» Mix lightly and spread it out in the pan to create thin layer
» Spread sautéed vegetables on the rice mixture evenly
» Pour hot broth evenly on the top. DO NOT STIR. Tap the pan instead to settle it down
» sprinkle the following: Artichokes heart, boiled Chickpeas, Capers & sliced Olives
» Press down the layers lightly from the center and edges.
» Taste the mixture and adjust seasonings at this point.
» Keep rotating the pan for even cooking. Cook for about 10-15 minutes until all the liquid is absorbed.
» Taste and check if the rice is perfectly cooked. If needed, add little water and cook for a little longer.
4) SOCARRAT: Crispy, savory, reddish looking layer forms on the bottom
≈ Turn the heat to high and keep rotating the pan to achieve SOCARRAT layer in Paella
≈ It tests amazing, but make sure not to burn it
≈ 1-2 minutes should be sufficient (More like broiling). Turn off the heat.
Garnish with remaining Parsley. Let it set for about 10 minutes and then dig in! Optional - Serve it with a wedge of lemon and a piece baguette.
Notes:
Store leftover Paella in the fridge for 3-4 days; Freeze for upto 2 months in airtight container
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Megha
5 RICE DISHES | 5 INGREDIENTS EACH | Easy Weeknight Dinners
EPISODE #381 - How to Make 5 Rice Dishes with 5 Ingredients Each. Easy Weeknight Dinner Recipes
FULL RECIPE HERE:
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Vigo Cilantro Lime Rice with Fish
Dinner with a delicious twist. Made with real lime, Vigo Cilantro Lime Rice is zesty, delicious and pairs perfectly with your favorite fish. Plus, it’s gluten free and has no artificial flavors, colors or preservatives! Create delicious family-friendly meals in under 30 minutes with Vigo.