There are sev­er­al dif­fer­ent types of Pael­la. While there are a vari­ety of Pael­la dish­es we are going to dis­cuss the Puer­to Rican style. There isn’t a Lati­no house­hold and I will dare to say many house­holds in the US that does­n’t have a Pael­la recipes. There is a dif­fer­ence of opin­ion over the ori­gin of Pael­la. Need­less to say we are thank­ful for this deli­cious dish. Pael­la can be used for an evening meal or a par­ty dish. Pael­la can be made with chick­en or seafood and you can use dif­fer­ent types of rice. A must for an excel­lent dish of Pael­la is Saf­fron. While Saf­fron is a lit­tle on the pricey side it adds amaz­ing fla­vor to the dish.

In Puer­to Rican house­holds a Caldera (heavy pot) was used for this dish. You will need to use a large heavy-based pot. Read the Pael­la recipe, check and make sure you have all the ingre­di­ents that you will need. I use the Mis­en En Place method (every­thing in its place). I mea­sure out all my ingre­di­ents, chop and dice hav­ing every­thing ready to begin the cook­ing process.

Pael­la Recipes

I am going to share with you 2 Pael­la recipes. The first one is a Puer­to Rican recipe and the sec­ond one is the one I cre­at­ed for our home. Try them both, you will love the variety.

Pael­la Puer­to Rican Style

Ingre­di­ents

3 pounds chick­en pieces

12 whole black peppercorns

3 cloves gar­lic, peeled

3 tea­spoons dried oregano

1 tea­spoon salt

¼ cup olive oil plus 3 tablespoons

2 table­spoons red wine vinegar

2 tea­spoons paprika

1 large yel­low onion, peeled and fine­ly chopped

1 large green bell pep­per, cored, seed­ed and chopped

3 sweet chili pep­per, seed­ed and chopped

3 chori­zo sausages, sliced into ¼ inch rounds

½ cup toma­to sauce

1 cup chick­en stock (made from 2 table­spoons chick­en base and 1 cup water)

¼ cup black olives, sliced

3 cups rice, washed and drained

1 table­spoon saffron

1 ½ pounds whole baby clams

12–15 raw mus­sels, scrubbed and debearded

1 10-ounce pack­age frozen green peas

1 ½ pounds cooked lob­ster, shell split, claws cracked and grey sack removed or 1 pound frozen lob­ster tail meat, with­out the shell

1 ½ pounds raw shrimp, shelled and deveined

1 6 ½ ounce jar pimen­tos, drained and cut into ½‑inch strips

1 table­spoon chopped fresh Ital­ian parsley

2 cups water

Direc­tions

1. Rinse chick­en pieces under cold run­ning water and pat dry with paper towels.

2. In a mor­tar, crush pep­per­corns, gar­lic, oregano and salt. Blend in 14 cup olive oil, vine­gar and paprika.

3 Rub chick­en thor­ough­ly with sea­son­ing. Place in a cov­ered bowl and let mar­i­nate for a min­i­mum of 30 min­utes or, prefer­ably sev­er­al hours.

4. Heat 2 table­spoons of olive oil in a heavy ket­tle, Dutch Oven or Paellera, if you can find one. Add onions, bell pep­per, aji dulce and chori­zo. Sauté until onion is transparent.




5. Add toma­to sauce, bouil­lon cube and olives. Stir to combine.

6. Add chick­en pieces plus 2 cups water. Mis, low­er heat to mod­er­ate-low and cook, cov­ered, for 15 minutes.

7. Add rice and achiote. If nec­es­sary, add more water to cov­er con­tents in pot. Mix well. Cov­er and sim­mer on low heat until liq­uid is adsorbed and rice is ten­der (25−30 minutes).

8. While rice is cook­ing, strain clam juice over a cloth to get rid of sand. Com­bine this liq­uid with water so that it mea­sures 2 cups. Pour this into a pot or heavy skil­let with a tight fit­ting lid Add mus­sels and light­ly steam 2–5 min­utes or until they open. remove with a slot­ted spoon, set aside and keep warm.

9. Add peas to rice-chick­en mix and stir. Con­tin­ue cook­ing on low heat for 10 minutes.

10. Mean­while, remove the lob­ster meat from shell and claws and cut into 1‑inch pieces.

11. Add lob­ster, clams and shrimp to rice and mix well. Arrange mus­sels around the rim of the pot and in the cen­ter. Cov­er and cook 10 min­utes more.

12. Remove from heat, gar­nish with pimen­to strips and sprin­kle with pars­ley. Serve immediately.

Ter­ry’s Paella

Ingre­di­ents

1 ‑1 12 tea­spoons Saffron

12 pounds Scallops

12 pounds whole baby clams

1 bot­tle of clam juice

1 pound fresh mussels

1 pound chick­en breast, cut into chunks

1 pound chorizo

12 cups chick­en broth (1 12 tea­spoons chick­en base mixed with water)

1 tea­spoon salt

1 tea­spoon pepper

1 tea­spoon oregano

1 tea­spoon parsley

1 small can toma­to sauce

1 large onion, diced

1 green bell pep­per, seed­ed and chopped

1 red bell pep­per, seed­ed and chopped

5 cloves of gar­lic, minced

12 fresh cilantro, chopped

14 cup olive oil

4 cups bas­mati rice or yel­low rice

1. In heavy-bot­tom pot add olive oil, chopped onion, gar­lic, pep­pers and cilantro on medi­um heat until onions are translucent.

2. Add chick­en and chori­zo. Sauté for 5–7 minutes.

3. Add rice, all liq­uids: chick­en broth, clam juice and water (1 12 cups water per cup of rice).

4. Add clams and scallops.

5. Steam Mus­sels until they open, set aside and keep warm.

6. Add Saf­fron, salt, pep­per, oregano and pars­ley. Mix well. Sim­mer over medi­um heat with cov­er for 15 min­utes. Let it boil to top and then low­er heat and sim­mer over low heat; heat for 10 min­utes. Mix with fork.

7. Place Pael­la in Large Pas­ta Dish. Arrange the mus­sels on the out­side edge and in the mid­dle. Serve immediately.

No mat­ter which Pael­la recipes you chose to try your fam­i­ly will not be dis­ap­point­ed with this heart warm­ing dish.

Source by Ter­ry L Arkin