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No Exactamente Paella (Not Exactly Paella) (David Casseres)
Paella (Katja Stokley)
Paella (Michael J. Edelman)
Paella (
Paella (Sharon Astyk)
Paella (Stan England)
Paella Campestre (Peasant Paella) (J. F. 'Fritz' Schwaller)
Paella-Stuffed Snapper (Stan England)
Saffron Rice With Shrimp (Steve Pope)
Shellfish Paella (Stan England)


From: (David Casseres)


1-1/2 cups long grain rice
1/2 lb medium prawns in the shell
1/2 - 1 lb of nice sausages, your favorite kind
6-10 clams
EITHER 1/2 cup milk and 1/4 tsp Spanish saffron
OR 1 medium tomato, chopped
1 clove garlic, crushed
1-1/2 tblsp salt
1 bay leaf
white wine
olive oil
A large frying pan or sauteuse, with a good cover.

Peel the prawns. Put the shells into a small saucepan, cover well with
water, add the salt, bay leaf and garlic, bring to a boil, reduce to
simmer, cover.

Use either saffron or tomato to add color. If you use saffron, heat the
milk to bit less than boiling, and add the saffron to it. If you use
tomato, add it to the broth now.

Pierce the sausages and fry them gently in some olive oil in the frying
pan for 10 minutes. Then add 1/2 cup of wine, bring to a boil, reduce
to a low simmer, and cover.

Have a glass of wine while the sausages steam and the broth simmers.

When the sausages have steamed for 15 minutes or so, take them out of
the pan and set them aside. If there is still water in the pan, cook it
off. Then if there is a lot of grease in the pan, pour it off but DON'T
clean the pan! Slice the sausages into 1/2-inch slices, unless they are
quite small.

Strain the broth into a measuring cup. You want 2-1/2 cups if you're
using saffron and milk, 3 cups otherwise. If you have less than that,
add water, and if you have more, cook it down some more with the cover

When your broth is ready, put a few tablespoons of olive oil in the
frying pan, and heat over high heat. Add the rice and stir continuously
until the grains turn from translucent to a bright, opaque white.
Immediately add the broth (careful, it may spatter as it hits the hot
pan). Add the milk and saffron, if used. Stir once, and as soon as the
broth boils again, reduce heat to a low simmer and cover.

Have another glass of wine. After the rice has simmered about 10
minutes, add the sausages and cover again. After another 10 minutes,
add the clams.

After 10 minutes, peek and see if the clams have opened. If they
haven't, give them a little more time.

When the clams have opened, add the prawns. Cover and cook for maybe 2
minutes. As soon as the prawns have definitely turned pink, put the pan
on the table and call in the troops. By the time they sit down the
prawns will be perfect.

The thing that's so inauthentic about this is that it's made on top of
the stove, not baked. Also, I don't use chicken, though it would be
easy to add. Highly observant gourmands will notice a cousinship with
"Spanish rice."

From: (Michael J. Edelman)


Fry a cut up chicken in a few tablespoons of olive oil. Add salt,
pepper, and a tsp or so of lemon juice. Brown the chicken.

Add a few ounces of cut up ham, a piece of chorzio, cut up, a chopped
green pepper, and a chopped onion. Stir frequently.

When the above is cooked, add 2 cups of rice. Keep stirring so the rice
is well coated with oil and browns a bit.

Add about 4 cups of liquid - water, or perhaps chicken broth - and some
tomato sauce - perhaps 1/4-1/2 cup? Add a handful of shrimp, if you
like. Cover and let steam for about 20 minutes. Some saffron can be
added here as well.

Stir in a handful of peas - frozen will do nicely here - and various
quick-cooking seafoods. Add more liquid if needed. Arrange scrubbed
mussels in the pan. Cover again and let steam until the mussels open.

Bring the pan to the table and serve from it.

There is such a thing as a paella pan, but a wok works well, as does a
very large skillet, if you have a suitible cover for it.



This is for a large gathering, so you may want to cut back by 1/3 or
even 1/2.

4 lbs seafood ex: 1 lb firm, mild fish cut into 1"-2" pieces
1 lb medium size shrimp, peeled
1/2 lb scallops
1 lb squid, cleaned and cut into 1" rings, tentacles whole
1/2 lb crabmeat, rougly 1"-2" chunks

Roughly 24 mussels or small clams (combination of the two is best),
de-bearded and scrubbed clean.

* All of the above species and quantities are just a suggestion; use whatever
is to your liking and is available; the more different kinds, the more fun.
However, DO NOT use oysters. Their unique taste clashes with the others.

1/2 lb chorizo or Italian sausage, crumbled
(optional - if you like meat with seafood)
3 tblsp olive oil
2 medium onions, chopped
2 medium red bell peppers, cut into 1" slices
2-3 cloves garlic, minced or pressed
1/2 tsp paprika
1/2-1 tsp saffron, dissolved in 1/4 cup hot water
salt & pepper to taste
1 large tomatoe, finely chopped
3 cups short-grain rice
1 can artichoke hearts, drained
1 package (10 oz?) frozen peas, thawed
1 bottle (8-12 oz) clam juice

In a LARGE, oven proof skillet to be used for the saute'ing, baking, and

1. Saute the sausage until cooked, if not already cooked. Remove the
sausage, set aside, wipe skillet clean.

2. Saute the onions, red pepper, and garlic in the olive oil, until
soft. Stir in the paprika, saffron liquid, salt and pepper.

* If preparing a day in advance, stop here and refrigerate the chorizo
and pepper mixture in 2 separate bowls. If not, do not remove the

3. Preheat oven to 375F. In 1" of water, steam open clams and mussels
unti just opened. Remove them immediately. Combine the water from the
steaming, the clam juice, and enough water to make 5&1/2 cups of liquid,
and bring to a boil.

4. Add the tomatoe to the peppers, and saute until hot. Stir in the
uncooked rice and saute 3-5 min. Add the hot clam juice and mix well.
Cook over moderate heat, uncovered, for 5 min without stirring.

5. Stir in the chorizo, squid, crabmeat and fish. Pat the entire top
into a flat, even, but still loose surface. Arrange the shrimp,
scallops, and artichokes, and press into the rice. Bake uncovered for
15 min, or until shrimp/scallops are just cooked.

6. Arrange and press the clams/mussels, open side up, into the rice.
Sprinkle the peas over the top. Bake for 5 more min.


From: (Sharon Astyk)


I *love* paella, and make it often, and those who love me say that it
is up there with my black bean soup and my sushi on their list of
favorites. I warn you, my recipe is not strictly authentic, in that
it came from an authentic source and was modified according to my own
inclinations. Unfortunately, I also can't give you exact
measurements, because use them myself.

Anyway, you start with rice. All accounts say that Arborio or risotto
rice is ideal, but because that is a bit too much for my purse I
usually use sushi rice (medium grain). I have occasionally used long
grain, but the results were slightly less wonderful. I cook the rice
in chicken broth (canned unless I've been really ambitious), but
certainly you could do it with water and a boullion cube, just water,
veggie stock, what have you. It should be cooked until just tender,
and I usually start with three cups of rice and up the quantity for
large numbers as it tastes so good the second and third time around.

I then make the sofrito, which is a mix of tomatos, onions, garlic and
spices cooked together in olive oil. Usually three good sized tomatos,
the same number of onions and as much garlic as you can stand to peel
and chop (I usually use 10-15 cloves, although more would be good).
Saute the mixture in olive oil. If you are using lousy supermarket
tomatos, add a couple of tbsps of tomato paste for flavor. Saute until
it reaches the consistency of jam, about 1/2 hour, and then just before
turning off the heat add a good quantity - to taste, I use lots - of
basil, cilantro, oregano, paprika and thyme. Other herbs are good too,
and a few tbsps of lemon juice.

Now you get to the fun part, deciding what else to put in. The only
essential ingrediants to paella are the sofrito and the rice, everything
else is for fun. Traditionally some kind of fish (I favor catfish or
pollack and/or any other firm whitefish), and several kinds of shellfish
are included. I wouldn't dream of skipping the shrimp, I also add
scallops, squid, mussels (which look beautiful), clams, and if available
crab claws which allow everyone the fun of getting their hands messy as
they pick out the bits of meat. I also almost always add some kind of
sausage. Linguica (portugese smoked sausage) is traditional and adds a
great taste, but kielbasa (the real stuff) is good, and I have also used
turkey sausage (smoked) with good results in deference to the non-red
meat eating contingent. I always add mushrooms (wild ones if I can
afford it, supermarket whites otherwise), usually add peppers (canned
roasted or fresh or home roasted), but paella is a free for all, and you
should add whatever appeals to you, even if it does not make an
authentic paella a la Valencia. In the past I have used bits of ham,
chicken, roasted greens, fresh peas, even lamb, and I loved them all.

To put it all together, saute in olive oil all of the raw meat and fish
until just cooked through, excepting clams, oysters or mussels you may
be using. Then pour the rice, the sofrito and all the other stuff (if
it isn't about to fall over the edges you either have bigger pans than I
do or haven't made enough) into a baking pan or large oven-proof pot,
add hot sauce, some white wine, a bit more chicken broth, all to taste
and cook for 20-40 minutes or at least until thoroughly heated and the
liquid is mostly gone at 350-400 degrees, depending on your oven, the
moon calender and your mood :-}.

I'm sorry I can't be more precise right now. If you or anyone else
would like I have some more authentic recipes, including a veggie one,
and if you e-mail me I'll go search them out and send or post. I wish
you the joy of paella making, for it is truly a worthy endeavor and your
friends and family will offer you large cash bribes to make it :-).

From: (J. F. 'Fritz' Schwaller)


2 cups chicken broth with 3 saffron threads
1 lb chicken breast, cut into bite sized cubes
(or one chicken cut up into 12 pieces "Spanish style")
3 Tb. olive oil
1 onion, minced
1 med. tomato, peeled, seeded and chopped
1 cup rice
8 - 10 oz shrimp
1 cup peas
1 sprig parsley, chopped
6 oz. pepperoni, sliced (or aged chorizo)
2 cloves garlic
2 - 3 Tb chopped pimientos (home made are best)
1 tsp tumeric or 3 threads saffron
1 tsp. Paprika
Salt & Pepper

If using saffron, make an infusion with the saffron threads in the
chicken stock. Heat the frying pan and add the oil. Quickly saute the
chicken till golden on all sides, remove to a platter. Add the onions,
garlic, tomato, and saute until tender. Add the tumeric, and paprika,
cook slightly. Add rice and saute briefly to coat well. Pour on the
broth, s & p to taste. Add the chicken, peas, shrimp, and stir to mix
well. Sprinkle parsley on top.

Place sliced pepperoni in a decorative design on top. Cook over medium
heat, uncovered, for 15-20 minutes, until rice is done and liquid
absorbed. You can move the pan on the burner, but do not stir.

The paella pan is usually quite large, at least 12 inches in diameter.


From: (Stan England)

(Servings: 10)

1 Fish (use a 6 to 8 pound Red Snapper, Cod or Lake Trout.
Clean and dress)
1 Lime Juice
1/4 cup Margarine Or Butter; Melted
2 Tblsp Lime Juice
Lime Wedges

Paella Stuffing:
1/2 lb chorizo sausage links; chopped
1 cup onion; chopped, (1 large onion)
2 cloves garlic; finely chopped
2 serrano chiles; seeded and chopped
2 tblsp margarine or butter
2 cup rice; cooked
1/2 cup almonds; slivered, toasted
1/4 cup fresh cilantro; snipped
1/4 cup tomato sauce
1/4 tsp saffron; ground
6 oz frozen medium shrimp; cooked

Prepare the Paella Stuffing and set aside. Heat the oven to 350 degrees
F. Rub the cavity of the fish with lime juice and fill with the Paella
Stuffing. Close opening with skewers and lace with string. Place in a
large broiler pan (without the rack) or in a shallow roasting pan. Mix
margarine and 2 Tbls Of lime juice. Bake the fish, uncovered, brushing
with the margarine mixture occasionally, until fish flakes easily with a
fork, about 1 1/2 hours. Serve with Lime Wedges.

Paella Stuffing:
Cook sausage, onion, garlic and chiles in the margarine in a 10-inch
skillet over medium heat, stirring frequently, until the sausage is
done, about 10 minutes then drain mixture. Stir in the remaining
ingredients and set aside to use in the fish.


From: (Steve Pope)

(Serves 2 or 3)

This is more of a risotto than a paella, but it should appeal to those
who are lusting after paella.

Amounts are approximate -- use your judgement on relative quantities.
The keys to this dish are: (1) use sufficient saffron of the best
quality you can obtain; (2) The shrimp are cooked first, and the oil
left over from that used in the dish, for flavor; and (3) The color of
the red bell pepper or pimento creates plate appeal -- don't substitute
a green colored pepper; (4) and cook the rice to the exact point of
doneness, as you would for a risotto.

3/4 lb raw, cleaned, beheaded medium shrimp
1 cup aborio rice
1/2 large brown onion, chopped
1/4 cup extra virgin olive oil
1/2 cup frozen peas
Water -- about 1 1/4 cup total will be used.
One large or two small red peppers or pimentos, sliced.

In a LARGE (3" or 4" deep) cast iron skillet, saute the shrimp and onion
in the olive oil over medium-high heat. Remove only the shrimp and set
aside. Add the rice; stir around for about a minute. Add 1/2 of the
water and 1/2 of the saffron. Cover, bring to a boil, reduce heat.

Simmer for about 10 minutes, then add the remaining saffron and the
right amount of water necessary to complete cooking the rice. Stir once
and continue to simmer, covered. About 2 minutes before the rice will
be cooked to medium-done, add the shrimp, red peppers, peas and give it
a stir.

It's best to turn off the heat, leave it covered for 3 to 5 minutes...
ideally the rice should be neither overcooked, undercooked, dry, soupy,
or gummy. It may take a little practice to be able to do that
consistently, but the dish is tasty nonetheless.


From: (Stan England)

(Servings: 4)

1/3 cup olive oil
2 lb red onions, minced
2 1/2 lb ripe tomatoes, peeled,seeded

2 large garlic cloves, chopped
2 tblsp parsley
1/2 tsp saffron threads
3/4 tsp salt (to taste)
3/4 tsp ground white pepper (to taste)

Rice And Shellfish:
16 small clams
16 mussells
2 tblsp olive oil
2 lb squid
1 1/2 cup short grained rice
4 cup fish stock
1/2 lb large scallops


To Prepare The Sofrito:
Heat oil in a shallow flameproof clar casserole or in a large skillet.
Add onions and aute slowly over low heat, stirring from time to time,
until onions are brown and almost caramelized. This will take 45
minutes to 1 hour. (add small amounts of water if necessary so onions
don't burn)

Add tomatoes and increase heat to medium; cook until dry. Set aside.

To Prepare The Picada:
In a food processor, finely grind all ingredients. Set aside.

To Prepare The Rice And Clams:
To prepare the clams and mussels:in a large pot, bring about 1/2 cup
water to a boil. Steam clams and mussels on a rack over boinling water
until they open, 4 or 5 minutes for mussels and 5 to 10 minutes for
clams. Set them aside, discarding any that do not open. Strain broth
through a fine mesh strainer. Reserve.

To cook the rice and shellfish, prehear oven to 350F. In a medium
skillet, heat oil; add squid rings and tentacles. Saute for 2 or 3
minutes, stirring. Add auteed squid and their juices to casserole or
skillet with SOFRITO. Stir in rice and PICADA.

Measure reserved broth and add enough fish stock to equal 4 1/2 cups.
Bring to a boil in a medium saucepan. Add to casserole or skillet and
cook over medium heat for 10 minutes, gently moving rice around so it
cooks evenly throughout. Add prawns and scallops, pushing them down
into rice so they are covered with broth.

Transfer casserole or skillet to 350 degree oven and cook another 10
minutes or until rice is slightly underdone. Remove casserole from oven
and arrange mussels and clams on top. Cover with a cloth and let dish
sit for 10 minutes.

Serve immediately, garnished with lemon wedges, and pass the ALLIOLI
SAUCE in a sauceboat.

Serve with wine: auvignon blanc, verdejo or chardonnay.



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