Spanish Paella Recipes
Displaying 1 to 10 of 16 recipes.
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1. Southwestern Paella
2 garlic cloves, minced, 2 tbsp. butter, 8 jumbo shrimp, cleaned, 1 chicken breast, boned and skinned, cut into 1 inch strips, 1/4 tsp. red pepper flakes, 1/3 lb. mild or hot sausage, cut into 1 inch pieces, 1 3/4 c. water, 1 box Spanish rice, 1 c. cheddar cheese, grated, 1 sm. bell pepper, cut into short thin strips, 2 tbsp. sliced black olives
2. Chicken Paella
3 slices bacon, cut into sm. squares, 2 c. finely chopped onion, 3 cloves garlic, finely minced, 2 green peppers, cored, seeded & chopped, 1 lb. Spanish or Italian sweet sausage, 1/2 lb. Spanish or Italian hot sausage, 4 c. chicken stock, approx., Salt & freshly ground pepper, 12 stuffed green olives, 1 tbsp. capers, 1 tsp. whole saffron, crushed or 1/2 tsp. powdered saffron, 1 (3 lb.) chicken, cut into serving pieces, 1 tbsp. paprika, 1/4 c. olive oil, 2 c. uncooked rice, 1 c. cooked green peas, Pimiento for garnish
3. Spanish Paella
2 c. rice (UNCLE BEN'S®), 4 c. water, 3 sm. squid, 1 lb. med. shrimp, 6 or 8 muscles, 6 or 8 clams (sm.), 5 sm. chicken drums, 4 pork ribs, 1 sm. onion, 1 pkg. safron, 1/2 c. oil, Salt as desired
4. Spanish Paella
1 (2 1/2 to 3 lb.) ready-to-cook broiler-fryer chicken, cut up, 1 c. all-purpose flour, 1/4 c. olive oil or cooking oil, 2 carrots, pared and sliced lengthwise, 2 med. onions, peeled and quartered, 1 celery branch with leaves, 2 c. chicken broth, 1 clove garlic minced, 1/4 c. chopped pimento, 1/2 tsp. salt, 1/4 tsp. ground oregano, 1/4 tsp. ground saffron, 2/3 c. long-grain rice, 1 (9 oz.) pkg. frozen artichoke hearts, thawed, 3/4 lb. shelled raw shrimp, 12 sm. clams in shells
5. Spanish Paella
1 (3 lb.) ready to eat chicken, cut up, 5 c. water, 2 carrots, sliced length ways, 2 onions, quartered, 1 celery stalk with leaves, 3 tsp. salt, 1/2 tsp. black pepper, 2/3 c. long grain uncooked rice, 2 cloves garlic, 1/4 c. olive oil, 1/4 c. diced pimento, 1/2 tsp. oregano, 1/4 tsp. Spanish saffron, 1 pkg. frozen artichoke hearts, thawed, 2/3 lb. shelled raw shrimp, 1 (10 1/2 oz.) can clams
6. Spanish Paella
1/2 lb. pork shoulder cut into 2" cubes or 1/2 lb. smoked pork links, sliced, 3 lbs. chicken, cut in serving pieces, 1/4 c. olive or salad oil, 2 tsp. salt, 2 cloves garlic, halved, 1 1/2 c. uncooked rice, 1 lg. Spanish onion, chopped, 1/2 tsp. saffron stamens, 2 1/2 c. chicken stock or bouillon, 1 lg. jar pimiento, chopped, 1/4 tsp. pepper, 1/4 tsp. tarragon, crushed, 1/4 tsp. oregano, 3/4 c. black olives, halved
7. Spanish Paella
1/4 c. all-purpose flour, 1 tsp. salt, Dash of pepper, 1 (3 lb.) ready to cook broiler-fryer chicken, cut up, 1/4 c. olive oil, 2 carrots, pare and sliced lengthwise, 2 med. onions, cut in 4, 1 celery branch with leaves, 2 c. chicken broth, 1 clove garlic, crushed, 1/4 c. diced canned pimiento, 1/2 tsp. salt, 1/4 tsp. ground oregano, 1/4 tsp. ground saffron, 2/3 c. uncooked long-grain rice, 1 (9 oz.) pkg. frozen artichoke hearts, thawed, 3/4 lb. shelled raw shrimp, 12 sm. clams in shell
8. Paella
1 (106 oz.) pouch pkg. Campbell's frozen pouch Spanish rice entree, thawed, 1 qt. water, 1 pt. celery, diced, 2 lbs. frozen cut green beans, 2 lbs. cooked, diced chicken, 1 lb. cod or halibut fillets, cut in 1 inch pieces, 8 oz. clams in the shell, cleaned
9. Paella
1 1/2 c. oils (olive and salad), 3 lbs. chicken pieces, 1 c. finely chopped onion, 1/2 c. finely chopped bell pepper, 1 ripe tomato, chopped, 1 tbsp. minced garlic, 1 1/2 tsp. salt, 1 tsp. whole oregano, 1/4 tsp. pepper, 1 sm. bay leaf, Pinch saffron, 1 tbsp. paprika, 4 c. hot water, 3 tsp. chicken base, 4 1/2 c. raw converted rice, 3 lbs. seafood clams, crab legs in shell, shell shrimp, 1 lb. Spanish sausage or Italian sausage, 1 can stewed tomatoes, 1 lb. can kidney beans, rinsed, Parsley and lemon to garnish
10. Paella A La Valenciana (spanish)
2 lb. rice, 2 sm. chickens, 2 lbs. pork, 1 lb. mussels, 4 oz. sausages, 1 lb. shrimp and clams, 1 lb. onions, 4 oz. ham, 4 green peppers, 1 lb. canned sweet peppers, 1 1/2 lbs. tomatoes, 3/4 c. olive oil, 1/2 c. Crisco oil, 10 cloves garlic, 1 leaf rosebay (laurel), Parsley, celery, salt, pepper, saffron
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