Encore Publishing Paella, The Ultimate Recipe Guide (2013) PDF

PAELLA
The Ultimate Recipe Guide

Over 30 Delicious & Best Selling
recipes
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“Paella: The Ultimate Guide”
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Table of Contents
1. Seafood Paella
1) Paella with Shrimp and
Scallop
2) Seafood Paella with Chicken
and Chorizo
3) Paella with Grilled Lobster
and Peas
4) Paella with Tiger Prawns and
Red Mullet
5) Couscous Paella Scallops
and Shrimps
6) Paella with Smoked Haddock
and Spinach
7) Noodle Paella with Seafood
8) Squid Ink Paella with Chilli
and Paprika
9) Paella with Tuna and White
Beans
10) Tropical Paella with
Pineapple and Shrimps
2. Meat Paella
11) Paella with Chicken and
Chorizo
12) Paella with Rabbit and
Snow Peas
Artichokes
14) Turkey Paella with Smoked
Sausages
15) Beef Tenderloin Paella with
Bell Peppers
16) Paella With Turkey and
Exotic Fruit
17) Paella With Chicken, Pine
Nuts and Parmesan
18) Paella with Lamb and
Chickpeas
19) Paella with Pork Loin and
Chicken Liver
20) Chinese Paella with
Sausage and Spinach
21) Paella with Bacon and
Pepitas
3. Vegetable Paella
22) Paella with Asparagus and
Sugar Snap Peas
23) Paella with Mushrooms and
Aubergine
24) Paella with Artichokes and
Green Beans
Manchego Cheese
26) Paella with Cauliflower and
Peas
27) Paella with Spinach and
Goat Cheese
28) Paella with Tomatoes
29) Paella with Zucchinis and
Smoked Paprika
30) Paella with Corn and
Turmeric
31) Lentil Paella with Peppers
1. Seafood Paella
1) Paella with Shrimp and Scallop
Prep Time: 30 minutes

Cook Time: 50 minutes
Ready In: 1 hour 20 minutes
Servings: 6
INGREDIENTS:
3 tablespoons extra-virgin olive oil

1 red pepper, seeded, ribbed and thinly
sliced
6 cups chicken stock
4 links Spanish dry-cured chorizo (about
6 ounces), sliced
1 medium yellow onion, chopped
1 1/2 cups white rice
1 (10-ounce) can diced tomatoes with
chiles
3 tablespoons tomato paste
1 green pepper, seeded, ribbed and
thinly sliced
2 pounds raw, peeled large shrimp
1 pound sea scallops
4 garlic cloves, finely chopped
Salt and pepper
1 teaspoon Spanish saffron, pistils only
1/3 cup chopped Italian parsley leaves
Lemon wedges, for decoration
DIRECTIONS:
1.
Bring the chicken stock to a boil in a
medium saucepan.
2.
In a large saucepan heat the oil and add
the onion over medium-high heat. Add
the garlic, the peppers, the saffron and
the chorizo and let it cook for 6 minutes
or until vegetables are soft and chorizo
has browned.
3.
Stir in the rice, tomatoes and tomato
paste until all isl mixed and cook for
another 5 minutes. Add the chicken stock
and keep stirring, until the stock is
almost absorbed.
4.
Cover the pan with aluminum foil, and
keep cooking for 20 to 25 minutes or
until rice is tender. After that add the
shrimp and the scallops and cook
covered for another 5 to 7. Decorate the
paella with chopped parsley and lemon
wedges.
2) Seafood Paella with Chicken
and Chorizo

Servings: 4-6
INGREDIENTS:
1 large pinch saffron threads

1 teaspoon kosher salt, plus more for
seasoning the shrimp and chicken
8 ounces Spanish chorizo, cut into 1/4-
inch-thick rounds
Freshly ground black pepper
1 to 2 tablespoons olive oil, as needed
16 large shrimp (about 12 ounces),
peeled and deveined
1 teaspoon smoked Spanish paprika
(pimentón dulce)
2 medium, ripe tomatoes (about 12
ounces)
1 pound boneless, skinless chicken
thighs, cut into 1-inch pieces
2 medium garlic cloves, finely chopped
1 medium yellow onion, small dice
4 cups (1 quart) low-sodium chicken
broth
2 cups paella rice (about 1 pound),
sometimes labeled bomba or Valencia
16 mussels, Manila clams, or a
combination, scrubbed
2 medium lemons, cut into 8 wedges
each, for serving
2 tablespoons coarsely chopped fresh
Italian parsley leaves
DIRECTIONS:
1.
Cut the tomatoes in halves. Grate them,
leave out the skins. Put the shrimp in a
medium bowl, add 1/4 teaspoon of the
paprika, and season it with salt and
pepper. Toss to combine and refrigerate
until later. Put the chicken in a bowl and
season with salt and pepper; set it aside
as well.
2.
Heat a pan and add the chorizo for about
2 to 3 minutes. Remove chorizo and set
aside. Add 1 to 2 tablespoons of olive
oil to the pan, if there's not enough fat.
Grill the chicken pieces until they are
golden brown, about 6 minutes total; set
aside.
3.
Add onion, season to taste with salt and
pepper, cook about 5 minutes, then add
the garlic, paprika, and the saffron. Cook
about 30 seconds, then add the reserved
tomato pulp and juice; cook about 3
minutes, then add the rice and salt. Stir
well
4.
Add the broth and stir again. Arrange
chorizo and chicken over the rice. Bring
to simmer, cook about 12 minutes. Do
not stir from this point on. Put the shrimp
and the shellfish in the rice. Cook until
the shellfish have opened, the shrimp are
done, and the rice is tender, which is
about 10 to 12 minutes.
5.
Then remove the pan from the grill,
cover it with foil, and let it stand for 5
minutes. Serve with the lemon wedges
and parsley.
3) Paella with Grilled Lobster and
Peas

Servings: 4-6
INGREDIENTS:
3/4 pound Spanish chorizo, sliced into

1/2"-thick rounds
1/2 cup finely chopped fresh flat-leaf
parsley
6 stalks green garlic, thinly sliced, or 2
finely chopped leeks, white and light-
green parts only
2 cups shelled peas or frozen peas
1 tablespoon smoked paprika
1/4 teaspoon saffron threads
2 1/2 cups short-grain rice (such as
bomba, Valencia, or calasparra)
1/2 cup olive oil
7 cups hot seafood or chicken stock
1 1/2 teaspoon kosher salt
3 1–1 1/4-pound lobsters, halved
lengthwise, claws cracked
3 halved lemons
DIRECTIONS:
1.
Prepare a charcoal grill. Put a paella
pan on the grill grate and heat 1/2 cup
olive oil. Add the Spanish chorizo and
the green garlic, cook for 3–4 minutes.
2.
Add the smoked paprika and the rice, let
it cook for 2 minutes, stir often. Mix
saffron threads with seafood or chicken
stock. Add stock to pan and season with
salt; stir to combine. Cook until stock
comes to a simmer and the rice begins to
absorb the liquid, which is about 10
minutes. Rotate pan every 2–3 minute, to
assure that it cooks evenly.
3.
Arrange the halved lobsters over the
pan. Continue to cook, while rotating the
pan often,. Be sure to maintain even heat
at all times. Cook until the rice is almost
tender and the lobster is done, which
should be about 10 more minutes.
4.
Scatter the peas on top. Allow the rice to
absorb all of the liquid, so that the
bottom and the edges get crusty, about 5–
10 minutes. Which is a total cooking
time of about 40 minutes.
5.
Remove the pan from grill and cover it
with a large clean kitchen towel and let
rest for 5 minutes. Garnish with chopped
parsley and with lemons
4) Paella with Tiger Prawns and
Red Mullet

Servings: 4-6
INGREDIENTS:
1 large onion, roughly chopped

large pinch of saffron strands
1 red pepper, seeded and roughly
chopped
1 tbsp extra virgin olive oil
3–4 sprigs of fresh rosemary
2 red mullet, about 180 g (6½ oz) each,
cleaned
360 ml (12 fl oz) hot fish stock, or as
needed
salt and pepper
lemon wedges to serve
1 yellow pepper, seeded and roughly
chopped
200 g (7 oz) cooked peeled tiger prawns
2 garlic cloves, crushed
250 g (8½ oz) long-grain brown rice
100 ml (3½ fl oz) dry white wine
115 g (4 oz) asparagus tips, cut in half
lengthways
115 g (4 oz) frozen peas
DIRECTIONS:
1.
Heat the olive oil in frying pan, add the
onions and saute for 5 minutes. Soak the
saffron in boiling water meanwhile.
2.
Put the peppers and garlic in the pan and
cook for 3–4 minutes. Add the rice, the
hot stock. wine, rosemary sprigs, saffron
mixture, and at last salt and pepper to
taste. Bring the mixture to a boil, cover
it, reduce the heat and cook for 25
minutes or until the rice is almost tender,
adding more stock if needed.
3.
Preheat the grill. Place the red mullet in
a pan and grill it for about 6 minutes on
each side. To test if the fish is cooked,
insert a knife tip near the bone, if the
flesh flakes easily, it’s done. Cut off the
heads and tails, remove all the bones
and cut the remaining flesh (with skin)
into large, bite-sized pieces.
4.
Add the asparagus tips and peas in to the
rice and combine. Cook it covered, for
another 5 minutes, after that the rice
should be tender.
5.
Finally add the prawns and red mullet to
the pan. Stir carefully to combine. Cover
and cook gently for 4–5 minutes, serve
with lemon wedges.
5) Couscous Paella Scallops and
Shrimps

Ready In: 55 minutes
Servings: 2
INGREDIENTS:
1 clove garlic, minced

1/4 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground pepper
1/4 cup vegetable broth
2 teaspoons extra-virgin olive oil
4 ounces bay scallops, tough muscle
removed
1 cup no-salt-added diced tomatoes,
with juice
4 ounces small shrimp, (41-50 per
pound), peeled and deveined
Pinch of crumbled saffron threads
1/2 teaspoon fennel seed
1 medium onion, chopped
1/2 cup whole-wheat couscous
DIRECTIONS:
1.
Heat oil over medium heat in a large
saucepan. Add onions; sauté them while
stirring constantly for 3 minutes. After
that add garlic, fennel seed, thyme, salt,
pepper and saffron; cook for 20 more
seconds.
2.
Stir in the tomatoes and the vegetable
broth. Bring all to a simmer. Cover it up,
reduce the heat and let it simmer for
another 2 minutes.
3.
Increase the heat to medium, add in the
scallops and cook while stirring
occasionally, for 2 minutes. Add the
shrimps and cook for 2 minutes more. At
last stir in the couscous. Remove from
heat and let stand covered for 5 minutes.
Serves.
6) Paella with Smoked Haddock
and Spinach

Servings: 4-6
INGREDIENTS:
200 grams Paella rice (Calasparra) or

Risotto rice
400-500 grams Spinach washed
30 grams Pine nuts
4tbs Olive Oil
2 tsp sweet Paprika
1/4 - 1 dried chilli pepper chopped
200-250 grams Smoked Haddock or Cod
(undyed) skinned, pin boned and cut into
strips
200 grams Chopped Tinned Tomatoes
500 ml Vegetable stock
2-3 cloves garlic crushed
Good pinch of Saffron soaked in hot
water for 15 mins
Lemon wedges to serve
DIRECTIONS:
1.
In a covered pan cook the spinach with
just a little water for 4-5mins. Dry it and
chop roughly.
2.
Heat the oil in a pan over a high heat.
Add the fish, paprika, pine nuts,
tomatoes, spinach, garlic and dried
chilli. Lower the heat. Cook for 5-6 mins
while stirring constantly.
3.
Then add the rice and continue to cook
for a couple of mins; add the stock and
saffron and simmer for another 15-20
mins or until the stock has been
absorbed and the rice is tender. There's
no need to stir, just shake the pan
occasionally to prevent the rice from
burning. Leave it covered in a warm
place for 5 mins and serve with lemon
wedges.
7) Noodle Paella with Seafood

Servings: 4-6
INGREDIENTS:
3 tablespoons olive oil

1 onion, chopped
1⁄2 cup water or stock, plus more as
needed
8 ounces any long, thin pasta, preferably
whole wheat, broken into 2-inch or
shorter lengths
1 bell pepper, chopped
1 teaspoon paprika
1 tablespoon minced garlic
8 ounces scallops, squid, clams,
mussels, or shrimp, or a combination
Salt and black pepper
1⁄2 teaspoon saffron threads, optional
2 cups fresh or frozen peas
1⁄4 cup chopped fresh parsley, for
garnish
Lemon wedges
DIRECTIONS:
1.
Heat the oil in a large skillet. As soon as
it's hot, add the onion and garlic . Cook,
until soft or about 3 to 5 minutes; remove
from the pan. Instead put the noodles in
the pan, season with salt and pepper, and
cook, stirring constantly, until they are a
nice brown. Try not to burn the noodles.
2.
After that return the onion and garlic to
the pan. Add the paprika, saffron, peas
and bell pepper. Cook while stirring for
another 2 to 3 minutes. Add the water,
add more in case it's absorbed too fast.
Cook until the noodles are nearly tender,
which is about 15 minutes.
3.
At last add the seafood and a little more
water or stock. Cook until it is done
(large shrimp and scallops - 5 minutes;
small or chopped shrimp - 3 minutes;
squid - 1 minute). Season to taste. Serve
with the lemon wedges and parsely.
8) Squid Ink Paella with Chilli and
Paprika

Servings: 4-6
INGREDIENTS:
6 small squid tubes sliced

½ tablespoon sea salt
1 spanish onion finely chopped
3 cloves garlic finely chopped
250 g calasparra paella rice
3 teaspoons chopped parsley
½ teaspoon chilli flake
½ teaspoon smoky hot paprika
750 ml chicken stock
3 teaspoons squid ink
1 teaspoon tomato paste
olive oil for cooking
DIRECTIONS:
1.
Heat olive oil in a pan. Add the onion,
the garlic, the salt and cook for a few
minutes. Next add the squid and cook
while stirring for another 3 to 4 minutes.
Add half the parsley, chilli flakes, squid
ink, paprika and tomato paste, stir and
add the rice and chicken stock.
2.
Stir and simmer for 20 minutes. Shake
the pan every 5 minutes but do not stir!
Serve with aioli and the rest parsley.
9) Paella with Tuna and White
Beans

Servings: 4-6
INGREDIENTS:
1/2 lb tuna steak

1 cup white beans (from a can)
3 cups brown rice, cooked
1 large white onion, chopped
5 garlic cloves
1 large beefsteak tomato, chopped
1 large green bell pepper, seeded and
chopped
1 1/2 cups chicken broth
1/2 lb beef chunks
1/4 cup broken whole wheat spaghetti
1 cup frozen peas & carrots
1/2 cup celery, chopped
1/2 tsp of saffron
1/2 lb chicken breast
salt & pepper, to taste
dried cilantro & oregano, to taste
DIRECTIONS:
1.
Cook olive oil with onions in a pan for 5
minutes, then add in your peppers and
cook for another 5 minutes. Add the
garlic and mix it well.
2.
Cook the brown rice separately and
cook your tuna steak, chicken breast and
beef chunks. Season with Adobo and
saute in a pan. When done, set both
meats and rice aside. Continue to cook
the main portion.
3.
Add the celery, broken whole-wheat
spaghetti, chopped tomato and chicken
broth into the pan. Bring to boil and
season with cilantro, oregano and
saffron. Stir well and cook until the
pasta is done.
4.
Add the brown rice, the beans, the carrot
and peas. At last add the chicken, tuna
and beef pieces into your paella. Serve.
10) Tropical Paella with Pineapple
and Shrimps

Servings: 4-6
INGREDIENTS:
6 cups fish stock

1 lb Shrimp, shells and heads on
1 1/2 cups aborro rice
1 lb fresh ono
6 tomatoes
1 cup cubed pineapple
1 onion, diced
4 cloves garlic, minced
1 bay leaf
1 teaspoon sea salt, or to taste
1/2 teaspoon fresh ground pepper, or to
taste
Extra virgin olive oil
large pinch of saffron
1 cup Spanish olives, halved
DIRECTIONS:
1.
Cook saffron in the fishstock, and keep it
warm. Meanwhile cut tomatoes in half
and grate them into a bowl.
2.
Season the fish with salt and pepper.
Heat the oil in a pan. Fry fish, for two
minutes on each side, until the top has a
golden crust. Let it cool and break into
pieces.
3.
Add more oil if necessary to the same
pan, and saute shrimp, until pink for
about 5 minutes and put away as well.
Saute onion for 5 minutes, after that add
the garlic and saute some more. Add
grated tomatoes and reduce to a
simmmer as soon as it starts to boil.
Cook until it turns into a thick paste.
4.
Add rice and cook for a minute whils
stirring. Add pineapple, stock, sea salt,
olives, bay leaf and pepper. As soon as
it boils, reduce to simmer. Uncover and
cook for another 15 minutes. When rice
is almost done, arrange cooked ono and
sauteed shrimp on top of rice, cook for
another 5 minutes. When done cover the
pan with cloth towel.
2. Meat Paella
11) Paella with Chicken and Chorizo

Servings: 4-6
INGREDIENTS:
1 garlic clove, crushed

400-500g chicken mini fillets
600ml chicken stock
4 tbsp olive oil
115g frozen peas
225g long grain rice
1 large onion, finely chopped
1 tsp ground turmeric
115g chorizo sausage, peeled
1 red pepper, seeded and sliced
4 tomatoes, skinned, seeded and
chopped
salt and black pepper
DIRECTIONS:
1.
Heat the oil in a pan and fry the chicken
fillets on both sides. Add the onion, the
garlic and the turmeric and cook for 2
minutes.
2.
Cut the chorizo and add to the pan.
Season to taste. As soon as it boils,
cover and continue to cook slowly for
15 minutes.
3.
At last add the sliced red pepper,
chopped tomatoes and peas, and cook 10
more minutes.
12) Paella with Rabbit and Snow
Peas

Servings: 4-6
INGREDIENTS:
8 tbsp of extra virgin olive oil

14 oz of rabbit
7 oz of large white beans (already
boiled)
14 oz of chicken
2 sachets of powdered saffron
1 cup of tomato puree
5,3 oz of snow peas
5,3 oz of red pepper
2 ½ pints of chicken or vegetable broth
14 oz of Arborio or Japonica rice
½ tsp of chili pepper
1 tsp of sweet paprìka
Some salt
DIRECTIONS:
1.
In a pan fry the chicken and the rabbit
with oil, season with salt. Cook until
brown for 10-15 minutes on a medium
flame.
2.
Once the chicken is done, add the peas
cut into thirds and sliced red peppers.
Stir and cook for another 10 minutes.
After those are done add the white beans
and the tomato puree. Season with the
spice and stir well.
3.
As soon as it comes to a boil add the
broth and the rice. On a high flame cook
for about 7-8 more minutes, and at last
another 10 minutes on a medium flame.
Artichokes

Cook Time: 1 hour 10 minutes
Ready In: 2 hours
Servings: 4-6
INGREDIENTS:
1 lemon, halved
2 lb tomatoes (4 medium)
1 (2- to 2 1/2-lb) rabbit, cut into 12
pieces
1 red bell pepper, cut into 1-inch pieces
1 teaspoon sweet Spanish smoked
paprika
2 teaspoons salt
1/2 teaspoon black pepper
6 tablespoons extra-virgin olive oil
3 cups short- or medium-grain rice,
preferably Spanish Bomba
4 garlic cloves, finely chopped
8 cups chicken stock or reduced-sodium
chicken broth
6 medium artichokes (2 lb)
1/8 teaspoon crumbled saffron threads
DIRECTIONS:
1.
Squeeze juice from 1 lemon half into a
bowl of cold water. Cut off top 2 inches
of 1 whole artichoke. Rub with reserved
lemon half and put artichoke in water.
Cook tomatoes in boiling water 10
seconds. Peel tomatoes, remove seeds
and chop.
Drain the artichokes and dry between
paper towels. Pat the rabbit dryas well
and season with salt and pepper.
2.
Heat oil in a pan and brown rabbit for
about 8 minutes total. Add artichokes
and bell pepper, cook until the
artichokes are golden brown, which is
about 4 minutes. Then add tomatoes,
garlic, and the remaining teaspoon of
salt and cook until mixture has
thickened, for about 6 minutes, stir
occassionly. Add stock and saffron. Add
rice.
3.
Cook rice for 10 minutes, then reduce
heat and cook until all of liquid is
absorbed , about 10 to 15 more minutes.
Remove pan and cover; let stand for 5
minutes before serving.
14) Turkey Paella with Smoked
Sausages

Ready In: 1 hour
Servings: 4-6
INGREDIENTS:
4 cups low-salt chicken broth

2 large yellow onions, chopped
12 ounces spicy smoked sausage (such
as linguiça, andouille, or hot links), cut
into 1/2-inch slices
1/4 cup garlic-flavored olive oil
1 large red bell pepper, chopped
1/4 teaspoon saffron
1 teaspoon dried oregano
2 cups long-grain white rice
1/2 teaspoon cayenne pepper
4 1/2 cups cooked leftover turkey, cut
into 1/2-inch cubes
1 cup frozen peas
1 teaspoon salt
4 large plum tomatoes, quartered
DIRECTIONS:
1.
Preheat oven to 350°F. Meanwhile
brown the sausage in large skillet over
medium-high heat for about 5
minutes.Set aside.
2.
Heat olive oil in a pot and add onions.
Cook until they're golden for about 12
minutes. After that add the bell pepper
and cook for another 3 minutes while
stirring itfrequently. Add rice and
saffron, then everything except sausage,
turkey, and peas. Add those after the
mixture has come to a boil and cooked it
covered for 15 minutes. After the time is
over, bake paella with all the ingredients
10 minutes and serve.
.
15) Beef Tenderloin Paella with Bell
Peppers

Servings: 4-6
INGREDIENTS:
1/2 green bell pepper, seeded and cut

lengthwise into narrow strips
2 cloves garlic, unpeeled
1 1/2 teaspoons sweet pimenton or
paprika
1/4 pound boneless skinless chicken
breast, cut into small pieces
3 1/2 cups chicken stock
pinch of saffron threads
1/2 cup olive oil
1 1/2 cups Spanish rice
1/2 red bell pepper, seeded and cut
lengthwise into narrow strips
1/4 pound beef tenderloin tip, cut into
small pieces
1 (3 ounce) chorizo, cut into 1/2 inch
dice
1 lemon cut into 4 wedges
salt
DIRECTIONS:
1.
Preheat the oven to 500° F. In a small
baking pan or dish and roast the garlic
for 10 to 15 minutes, or until brown.
Remove then from oven, but don't turn it
off. When it's cool, peel it.
2.
Boil the stock meanwhile. Add the
paprika and some saffron. Decrease heat
to simmer. Add peeled garlic to 1/2 cup
of the simmering stock and the rest of the
saffron. Blend it in a food processor
and set aside.
3.
Heat the olive oil in a large pan. Add the
bell pepper strips and cook for about 10
minutes, stirring frequently.
5.
Season the beef and chicken with salt
and add them, together with the chorizo,
to the pan. Cook for about 5 minutes, or
until the meats are lightly browned, but
still not done, stir frequently. Add rice
and stir; spread evenly. Pour in the hot
stock and bring to a boil. After that add
the garlic mixture, stir gently and
continue to boil for 5 more minutes, this
time without stirring. Decrease the heat;
cook for another 5 minutes. Shake the
pan to distribute the heat evenly, but do
not stir.
6.
Taste the stock and season to taste. Put
the pan in the oven and cook for 7 more
minutes.When rice is tender, remove
from the oven. Cover it and let rest for
about 7 minutes. Serve with lemon
wedges.
16) Paella With Turkey and Exotic
Fruit

Cook Time: 2 hours 20 minutes
Ready In: 3 hours 10 minutes
Servings: 4-6
INGREDIENTS:
1 TBSP salt free chili powder

2 TBSP extra virgin olive oil
1/4 TSP blackened creole powder
1 pkg extra lean or lean mild turkey
bratwurst cut into bite-sized cubes
casing removed
1/3 TSP lime pepper
1 diced onion
3 boneless skinless chicken breasts cut
into bite-sized cubes
1 diced red pepper
3 whole garlic cloves in thin slices
1//4 TSP ancho chili pepper
2 TBSP paprika
1 TSP garam masala
1 TBSp chopped jalapenos
1-2 TBSP ground cinnamon
1 14.5 Oz can diced tomatoes
2 - 2 1/2 cups chicken broth
3/4 -1 cup Exotic Fruit (ime, raspberry,
strawberry, plum juices)
6 Oz. broad noodles or orzo
1/4 cup frozen peas
1/4 cup frozen cut green beans
1 TBSP curry powder
DIRECTIONS:
1.
Pre-heat large pan with olive oil, leave
at this setting. Add chicken and cook for
20 minutes or until brown. When done
remove and put in bowl. Do the same
with the bratwurst.
2.
Fry garlic, onion, and red pepper with
all your spices, 1/2 cup of your broth
and the oil. Add tomatoes, as well as the
chicken, bratwurst, the rest of the
chicken broth and finally the noodles.
Turn heat up and bring to a boil.
3.
When boiling, reduce the heat and add
wine, peas and green beans and let the
mixture simmer for 1 - 1 1/2 hours
covered.
17) Paella With Chicken, Pine Nuts
and Parmesan

Servings: 4-6
INGREDIENTS:
1 tablespoon oil
1 1/2 cups rice
1 teaspoon turmeric
3 sun-dried tomatoes, packed in oil,
drained and chopped
1 garlic clove, minced
3 cups chicken broth, rich + 1/4 cup
chicken broth
4 shallots, minced
1/4 cup pine nuts, toasted
1/4 cup parmesan cheese
4 cups cooked chicken, diced
1/2 teaspoon cumin, ground
salt and pepper
DIRECTIONS:
1
In a covered casserole, cook the first 6
ingredients on the list for 30 minutes, or
until the rice is tender. In another pan
cook the next 4 ingredients until shallots
are soft, then stir in the chicken and heat.
Add the tomato mixture into rice until
blended.
2.
Place the paella in a shallow bowl.
Serve with sprinkled pine nuts and
cheese.
18) Paella with Lamb and Chickpeas

Cook Time: 1 hour 10 minutes
Servings: 4-6
INGREDIENTS:
2 sprigs rosemary
2-3 lbs leg of lamb
salt
1 1/3 cups canned chickpeas (1 can)
6.5 cups chicken stock
2 Tbsp cognac
3 cups short grain rice (valencia or
arborio)
1 pimiento (or some other sweet small
pepper)
1 or 2 tomatoes
parsely
12 cloves garlic
1 shallot
4 sprigs parsely
pepper
2 sprigs thyme
1 shallot
1 tomato
rosemary
1/4 tsp dried oregano
1/2 cup white wine
8 Tbsp olive oil
1 Bay leaf
1/2 tsp ground cumin
1/4 tsp crumbled saffron thread
2 red bell peppers
DIRECTIONS:
1.
Mash up 2/3 of the chickpeas with the
liquid in the can and coarsely chop the
stock herbs and vegetables. Put them in a
pot along with rest ingredient except the
wine. Bring to a boil and let it simmer
for 20-30 minutes. After that strain out
the solids and measure 5.5 cups of
liquid. This will be the broth.
2.
Preheat the oven to 400°F.
3.
Cut lamb into cubes , season with salt
and pepper and brown the meat on all
sides. Set aside. Sauté shallot and red
peppers for about 8-10 minutes, then add
the finely chopped tomato and cognac,
cook until dry.
4.
Add the rice and the hot broth,raise to a
boil. Also add the chickpeas that you
saved; boil for another 2 minutes then
put the lamb back in the pan, boil for
another 3 minutes.
5.
Spread the tomato and the pimiento
around the pan. Add some parsley and
rosemary; put in the oven for about 15
minutes. Remove from the oven, cover it
and let it sit for another 5-10 minutes.
Serve.
19) Paella with Pork Loin and
Chicken Liver

Servings: 20
INGREDIENTS:
4 to 5 cups Chicken broth

1 Cup (16 tbs) Cooking oil
3 large cloves, minced fine Garlic
1/2 pound, cut into 1/4 inch slices
Chorizo sausage
1 Teaspoon Oregano
1 1/2 pounds, cut into small squares
Pork loin
2 Chicken breasts
1 pound, sliced thin Veal
2 Bell peppers
2, cut into 1/2 inch pieces Canned whole
pimentos
1/4 pound, sliced thin Fresh mushrooms
1/2 teaspoon Saffron powder
1/2 pound, deveined Shrimp
2 Cup (16 tbs) Rice
1/4 pound Chicken livers
3 Teaspoon Salt
Pepper red
Black pepper
1 Frozen green peas package
DIRECTIONS:
1.
In a pan, heat 1/2 cup oil. Saute pork
until deep brown; remove and set aside.
Cook chicken, veal and chicken livers,
separately. Set them aside as well. Do
the same with the sausage. Wilt the
peppers and mushrooms in that oil and
set those as well. Clean the pan.
2.
Add1/2 cup of oil to the same pan and
heat it, then add garlic, onion, saffron
and oregano; saute for 5 minutes, stir
frequently.
3.
Add everything else except the peas.
Boil the mixture and season to taste with
salt and pepper. Reduce heat and simmer
for 10 more minutes. Gradually add peas
and cook for another 15 to 25 more
minutes, stir sometimes.
20) Chinese Paella with Sausage and
Spinach

Servings: 2
INGREDIENTS:
1/8 teaspoon freshly grated nutmeg

3 garlic cloves
1 medium butternut squash
5 ounces fresh fettuccini, cut into 1/3-
inch pieces
1 tablespoon grated ginger
3 cups packed baby spinach, washed
2 Chinese sausage links
3 leaves lemon verbena, fine sliced plus
a sprig for garnish
Kosher salt and freshly ground white
pepper to taste
2 tablespoons extra-virgin oil
1 cup TY KU Soju
½ tablespoon sweet potato starch
DIRECTIONS:
1.
Set a steamer over simmering water.
Peel the bottom portion of the squash.
Remove the seeds and pulp. Season with
salt and cook in steamer with the baby
spinach and sausage. After 2 minutes
remove the spinach, shock it in an ice
bath, and squeeze out the excess
moisture. Cut it and set aside.
2.
Steam the squash cup and sausage for 15
minutes altogether.Cut the sausage and
reserve separately. Smash the garlic and
sauté in a pan with olive oil. Cook until
fragrant, then add the clams, sauté for
about 15 seconds. Add the Soju and
cover. After 3 minutes, remove the lid.
Add the ginge, cover again and cook the
clams for about 10 more minutes. When
open strain the clams into a sieve.
Reserve the clam juice. Remove the
meat from all but two shells, chop and
set aside.
3.
Cook the fettuccini for 2 minutes; drain
and cool in ice water, set aside as well.
In the same pan cook about half the
reserved clam juice, the cooked pasta,
the spinach with the 1/4-inch sausage
slices and the chopped clams. Season to
taste with salt and freshly ground white
pepper; bring to a simmer. Also add the
lemon verbena and the grated nutmeg.
4.
Meanwhile, make a slurry with the
sweet potato starch, combining the
starch with 1 tablespoon of water. When
the pasta mixture is at a simmer, whisk
in the slurry. Cook until slightly
thickened, which is about 15 seconds
and then remove the pan from the heat.
21) Paella with Bacon and Pepitas

Servings: 4
INGREDIENTS:
2 teaspoons ancho chile powder

1/2 cup white wine
1 handful of cilantro, minced, about a
1/2 cup
1 tablespoon dried Mexican oregano,
crumbled
1 teaspoon cumin seed, ground
2 granny smith apples, small dice
4 thin slices of applewood smoked
bacon
3 1/4 cups chicken stock
1 1/2 cup arborio rice
1 to 2 boudin noir, failing that chorizo,
cut into 4 pieces
2 onions, julienned, about 2 cups
1/4 cup pepitas
1 1/2 tablespoon aleppo pepper
olive oil
1 cornish game hen, pheasant or other
game bird, but not duck, quarted, back
removed
kosher salt and fresh ground pepper
DIRECTIONS:
1.
Season game hen with salt and pepper;
wrap each quarter in bacon.
2.
Heat the oil in a pan. Place hen skin side
down and let it brown on both sides.
When close to done, remove the pieces;
do the same with the blood sausage. Add
more oil and saute the onions, until they
start to turn.
3.
Add the pepitas, the aleppo pepper,
Mexican oregano, cumin ancho powder
and 1/4 cup of the cilantro to the fryed
onions. Cook until it becomes fragrant,
then add the rice. Stir well; add the
apples and wine. As soon as the wine
reduces, add the stock. Season to taste
with salt and pepper.
5.
Put the chicken on top and boil. Then
reduce heat to simmer. Add sausage. If
neccessary add more stock, cook for
about 20-25 minutes or until the chicken
is done and the rice is tender.
6.
After the time is up and everything is
cooked, remove from heat, let it rest for
3 to 5 minutes. Garnish with cilantro and
serve.
3. Vegetable Paella
22) Paella with Asparagus and Sugar
Snap Peas

Servings: 4-6
INGREDIENTS:
1 pound slender asparagus, trimmed, cut

into 1-inch lengths
2 teaspoons Pimentón de la Vera (hot
Spanish smoked paprika) or hot
Hungarian paprika
3/4 cup dry white wine
1/2 teaspoon crumbled saffron threads
1/4 cup olive oil
3 large garlic cloves, finely chopped
5 cups (about) low-salt chicken broth,
divided
2 1/2 cups Spanish Bomba rice, Italian
arborio rice, or medium-grain white rice
(about 17 ounces)
1 large tomato (12 to 13 ounces),
halved, seeded, cut into 3/4-inch cubes
1/3 cup drained roasted canned Piquillo
peppers or drained roasted red peppers
from jar, coarsely chopped
2 1/2 cups chopped onions
1 teaspoon salt
18 small littleneck clams (about 1 1/4
pounds), scrubbed
24 mussels, scrubbed, debearded
5 ounces sugar snap peas, trimmed
DIRECTIONS:
1.
Boil asparagus in large saucepan until
crisp or tender, which is about 2
minutes. Drain it afterwards, cool in
cold water, and drain once again.
2.
Bring 4 1/2 cups broth to simmer in a
saucepan. Bring also the wine to simmer
in another saucepan and add saffron, let
it steep 5 minutes. Strain saffron-wine
into 8-cup measuring cup and add
enough chicken broth to measure 5 cups
of broth.
3.
Heat oil in large wide pot and add the
onions; sauté until slightly soft, about 5
minutes. Add the garlic and stir for
another 2 minutes, after that time is up,
add tomato and peppers. Sauté
alltogether until tomato is soft and the
juices have evaporated, which is about 3
minutes. Add paprika and salt, then the
rice.
4.
Preheat oven to 350°F. Combine broth
mixture with rice mixture and boil over
high heat, while stirring frequently. Then
reduce the heat to low and simmer 2
more minutes, while stirring
occasionally. Bake paella uncovered in
the pre-heated oven for 15 minutes, then
sprinkle peas and asparagus over it and
continue to bake until all the broth is
absorbed and the rice is tender, which
should be done in about 5 minutes. When
done, cover with foil and let it stand 5
minutes. Garnish with lemon wedges and
serve.
Aubergine

Cook Time: 1 hour
Servings: 4-6
INGREDIENTS:
2 garlic cloves, crushed

2 shallots, chopped
1 litre vegetable stock, hot
2 courgettes, diced
2 tbsp olive oil
175g closed-cup chestnut mushrooms,
quartered
220g pack smoked tofu, diced
3 tbsp chopped fresh tarragon (optional)
200g long-grain brown rice
1 aubergine, diced
1 red pepper, deseeded and diced
DIRECTIONS:
1.
Heat the oil and fry the shallots and
garlic gently for 4–5 minutes in a pan,
until soft. Fry aubergine while stirring
occasionally, until they begin to brown.
Then add the pepper and cook for 2–3
minutes, add rice and spread evenly.
Add half the stock and boil.
2.
Partially cover the pan and cook slowly
for 25–30 minutes. Add courgettes and
mushrooms; continue to cook for
another20–30 minutes. Add more stock
if necessary. Cook until the rice is tender
and the stock is absorbed. Add tofu and
tarragon and serve it hot.
24) Paella with Artichokes and Green
Beans

Servings: 4-6
INGREDIENTS:
Finely grated zest and juice of 1 lemon

1 cup (220g) medium-grain rice
1 pinch each saffron and chilli flakes
1/2 tsp smoked paprika
1 bunch asparagus, blanched, trimmed
300ml vegetable stock, heated
400g can cherry tomatoes
1/2 cup (125ml) white wine
100g green beans, blanched
Chopped flat-leaf parsley, to serve
1 onion, sliced
2 garlic cloves, sliced
2 tbs olive oil
4 chargrilled artichokes, quartered
DIRECTIONS:
1.
Heat oil in a pan and add onion, garlic,
saffron and chilli flakes. Season and
cook for 3-4 minutes or until onion starts
to soften, while stirring.Then add the
paprika and the lemon zest. Cook,
stirring, for 1 minute. Add the rice and
cook for 1-2 more minutes, continue to
stir and add the wine, the cherry
tomatoes and hot stock. Bring to a
simmer, cover with baking paper and
reduce heat. Cook for another 12-15
minutes.
2.
When the rice is cooked add artichoke,
asparagus and beans. Warm it through
and at last squeeze lemon juice over the
paella and garnish with parsley.
Manchego Cheese

Servings: 6
INGREDIENTS:
2 tablespoons olive oil

1 cup (4 oz) diced serrano ham
1 cup (4 oz) shiitake mushrooms,
stemmed and chopped
1 cup (3 oz) grated Manchego cheese
1/4 cup (2 fl. oz) of olive oil
1/4 stick (1 oz) butter, softened
6 cloves garlic, minced
1/2 cup (4 fl.oz) sherry
1/2 teaspoon saffron
2 medium onions, chopped fine
2 tablespoons chopped fresh basil
leaves
1 cup (4 oz) crimini mushrooms,
stemmed and chopped
1 1/2 cups (12 oz) rice
2 3/4 cups (22 fl. oz) chicken broth
1 tablespoon chopped fresh thyme
1 cup (4 oz) oyster mushrooms, stemmed
and chopped.
Salt and pepper, to taste
DIRECTIONS:
1.
Heat the olive oil in a pan and add the
onion and garlic . Sauté for about 5
minutes or until tender, then add the ham
and mushrooms, and fry for several more
minutes, until the mushroom have
softened.
2.
Combine rice with the ingredients in the
pan and add the broth, the sherry and the
saffron. When the liquid has almost been
absorbed and the mixture is creamy,stir
in the Manchego cheese, butter, basil,
and thyme and remove from the heat.
Allow the paella to cool for 5 minutes.
Season to taste with salt and pepper.
26) Paella with Cauliflower and Peas

Servings: 4
INGREDIENTS:
1 head of cauliflower
1/2 t. salt
1 1/2 t. minced garlic
1/2 t. smoked paprika
hearts in water, drained
1/2 c. green onions, minced
15-20 Spanish olives
fresh parsley and lime wedges for
garnish
pinch of saffron
pinch of cayenne
1 T. apple cider vinegar
1 14 oz. can quartered artichoke 1 c.
frozen peas
1 c. cherry tomatoes, split
1 1/2 c. celery, chopped
1 medium onion, minced
1 red pepper, seeded and chopped
1/2 c. vegetable stock
DIRECTIONS:
1.
Remove cauliflower from stem, cut into
florets and put them into your high speed
blender. Meanwhile, put oil in a pan and
sauté onion, celery and peppers for a
few minutes, until they start to soften.
Add cauliflower puree and continue to
sauté for 4-5 more minutes.
2.
Add garlic, saffron, vinegar, smoked
paprika, salt, peas, tomatoes, vegetable
stock, and artichoke hearts and bring to
simmer for about 5-6 minutes. Season to
taste and add green onions and olives.
Garnish with parsley and lime.
27) Paella with Spinach and Goat
Cheese

Servings: 6-8
INGREDIENTS:
3 1/2 cups vegetable stock

3-4 tomatoes, cored and cut thickly
salt and pepper
3-4 large handfuls of spinach
2 tablespoons tomato paste
1/4 cup extra virgin olive oil
1 medium onion
2 cups short grain white rice
5 large garlic cloves, minced
2 heaping teaspoons smoked paprika
1 red bell pepper, chopped
1-14 oz can of artichoke hearts
1/4-1/3 cup goat cheese
juice of 1 lemon
DIRECTIONS:
1.
Preheat the oven to 450°F. Warm the
stock in a pan. Place the cut vegetables
in a large bowl and drizzle with a
tablespoon of olive oil; season with salt
and pepper. Heat the remaining olive oil
and add onion and garlic, season
generously with salt and pepper. Cook
until the onion is soft, then stir in the
tomato paste and paprika. Cook for one
more minute.
2.
Add the rice, cook for a minute or two
more. Add the warm stock to the rice,
when it's shiny, then pile the vegetables
on top and crumble the goat cheese over
it.
3.
Bake it in the oven for 20 minutes. If the
rice is still not tender, let it cook for
another 5 minutes. When the rice is
ready,let it sit in the warm oven for 5-15
minutes. Remove the pan from the oven
and rizzle with lemon juice. Serve
warm.
28) Paella with Tomatoes

Servings: 4-6
INGREDIENTS:
1 T. Olive Oil
1 T. Butter
2 t. Paprika
Salt and Black Pepper
1 1/4 c. Arborio Rice
1 T. minced Garlic
1/2 medium Onion, small dice
2 c. Water
1/4 c. Red Wine (opt.)
1 T. Tomato Paste
Assorted Heirloom Tomatoes:
Brandywine, Lemon Boy, Green Zebra
(about 1 1/2 lbs.) Sliced into wedges
DIRECTIONS:
1.
Preheat oven to 425 degrees.
2.
Dissolve tomato paste in water. Heat
olive oil in a skillet and add butter.
Saute onions and garlic until translucent.
Add rice and paprika. Then add the
water solution and the wine, combine
well. Season to taste with salt and
pepper.
3.
Bring mixture to a simmer and remove
from heat. Place the tomato wedges in
circles around the top. Place uncovered
into the oven and bake for 15 minutes.
29) Paella with Zucchinis and Smoked
Paprika

Ready In: 1 hour
Servings: 2
INGREDIENTS:
½ cup short grain brown rice

¾ cup diced tomatoes (about 1 large
one)
2 tablespoon water
5-6½” slices zucchini
1 tablespoon olive oil
1 clove garlic, minced
½ teaspoon pepper
1¼ cup vegetable broth
1 shallot, diced
½ cup chickpeas (drained/rinsed if using
canned)
½ teaspoon salt
½ tablespoon smoked paprika
(pimentón)
1 teaspoon tumeric
DIRECTIONS:
1.
Heat olive oil in a pan, add diced
shallots and minced garlic, cook for
about 4-5 minutes. Then add smoked
paprika, tumeric, and rice; cook for one
minute.Add tomato, water, chickpeas,
and season to taste with salt and pepper.
Stir and cook until the tomatoes start to
boil, which is about 3-4 minutes.
2.
Pour in veggie broth and layer the
zucchini slices on the top, bring broth to
boil and then reduce the heat.
3.
Remove from heat when all the liquid is
absorbes and the rice is done, let sit for
5-10 minutes.
30) Paella with Corn and Turmeric

Servings: 4-6
INGREDIENTS:
2 Plum Tomatoes
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 Sweet Red Pepper
1/4 teaspoon Turmeric
1 1/2 cups Corn kernels
1 Onion chopped
2 Garlic cloves minced
2 cups Vegetable Stock warm
1 tablespoon Vegetable Oil
1 Green Bell Pepper
1 cup Rice Short-grain
Fresh Parsley chopped
DIRECTIONS:
1.
Heat oil in a pan and add onion, garlic,
rice and turmeric, cook for 4 minutes or
until onion is softened. Then stir in the
stock, season to taste with salt and
pepper and bring toa boil. Reduce heat,
cover and simmer for 10 more minutes.
2.
Cut green and red peppers in half; also
remove the core and the membranes. Cut
tomatoes as well, add to mixture and
cook, covered, for 15 minutes or until
the rice is almost done. Add in corn and
cook for about another 5 minutes.
Garnish with parsley and serve
31) Lentil Paella with Peppers

Ready In: 1 hour
Servings: 4-6
INGREDIENTS:
4 Garlic; minced
1 c Frozen peas; thawed
1 md Yellow bell pepper; chopped
1 md Red onion; chopped
1 c Lentils
1/4 c fresh parsley; Snipped
1 md Onion; chopped
1 md Green pepper; chopped
1 1/4 c Fat free vegetable broth
1/8 ts Powdered saffron
2 Stalks celery; sliced
2 md Tomato; seeded and chopped
DIRECTIONS:
1.
Cook the green pepper, red onion,
celery, onion, yellow pepper, and garlic
in a pan untill tender but not brown. Add
rinsed lentils, broth, and saffron .
2.
Let it boil and then reduce the heat.
Simmer covered for 20 to 30 minutes.
Then stir in the tomatoes, peas, parsley,
and heat through. Serve.
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PAELLA

The Ultimate Recipe Guide

This book is copyright protected and

Encore Publishing Presents

Prep Time: 30 minutes

3 tablespoons extra-virgin olive oil

Prep Time: 30 minutes

1 large pinch saffron threads

Prep Time: 30 minutes

3/4 pound Spanish chorizo, sliced into

Prep Time: 20 minutes

1 large onion, roughly chopped

Prep Time: 20 minutes

1 clove garlic, minced

Prep Time: 20 minutes

200 grams Paella rice (Calasparra) or

Prep Time: 20 minutes

3 tablespoons olive oil

Prep Time: 20 minutes

6 small squid tubes sliced

Prep Time: 20 minutes

1/2 lb tuna steak

Prep Time: 15 minutes

6 cups fish stock

Prep Time: 22 minutes

1 garlic clove, crushed

Prep Time: 20 minutes

8 tbsp of extra virgin olive oil

Prep Time: 50 minutes

Prep Time: 25 minutes

4 cups low-salt chicken broth

Prep Time: 20 minutes

1/2 green bell pepper, seeded and cut

Prep Time: 30 minutes

1 TBSP salt free chili powder

Prep Time: 20 minutes

Prep Time: 40 minutes

Prep Time: 30 minutes

4 to 5 cups Chicken broth

Prep Time: 30 minutes

1/8 teaspoon freshly grated nutmeg

Prep Time: 35 minutes

2 teaspoons ancho chile powder

Prep Time: 25 minutes

1 pound slender asparagus, trimmed, cut

Prep Time: 30 minutes

2 garlic cloves, crushed

Prep Time: 20 minutes

Finely grated zest and juice of 1 lemon

Prep Time: 15 minutes

2 tablespoons olive oil

Prep Time: 15 minutes

Prep Time: 20 minutes

3 1/2 cups vegetable stock

Prep Time: 20 minutes

Prep Time: 10 minutes

½ cup short grain brown rice

Prep Time: 20 minutes

Prep Time: 30 minutes

Enjoy our other publications

Thank you again for purchasing my

It would be greatly appreciated if you

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