Laura B
07-10-2000, 06:59 AM
I searched for Paella in Master Cook and found 7 Cooking Light recipes. Posted below are two: Traditional Spanish Paella and Seafood Paella. If you want me to post any of the others, I would be happy to do so. They were: Vegetable Paella, Folse's Paella, Pumpkin-Sausage Paella, Paella Pouch, and Spicy Paella with Chile, Lime, and Cilantro.
* Exported from MasterCook *
Traditional Spanish Paella
Recipe By :Cooking Light Magazine. May 2000. Page: 122.
Serving Size : 8 Preparation Time :0:00
Categories : Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Herb Blend:
1 cup chopped fresh parsley
1/4 cup fresh lemon juice
1 tablespoon olive oil
2 large garlic cloves, minced
Paella:
1 cup water
1 teaspoon saffron threads
3 cans (16 ounces, each) fat-free, less-sodium
chicken broth
8 unpeeled jumbo shrimp (about 1/2 pound)
1 tablespoon olive oil
4 skinned, boned chicken thighs, cut in half
2 links Spanish chorizo sausage (about
6-1/2 ounces) or turkey kielbasa, cut
into 1/2-inch-thick slices
1 slice (4-ounce) prosciutto or 33%-less-sodium
ham, cut into 1-inch pieces
2 cups finely chopped onion
1 cup finely chopped red bell pepper
1 cup canned diced tomatoes, undrained
1 teaspoon sweet paprika
3 large garlic cloves, minced
3 cups uncooked Arborio rice or other
short-grain rice
1 cup frozen green peas
8 mussels, scrubbed and debearded
1/4 cup fresh lemon juice
Lemon wedges (optional)
1. To prepare the herb blend, combine the first 4 ingredients, and set aside.
2. To prepare paella, combine water, saffron, and broth in a large saucepan. Bring to a simmer (do not boil). Keep warm over low heat. Peel and devein shrimp, leaving tails intact; set aside.
3. Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add chicken; saute 2 minutes on each side. Remove from pan. Add sausage and prosciutto; saute 2 minutes. Remove from pan. Add shrimp, and saute 2 minutes. Remove from pan. Reduce heat to medium-low. Add onion and bell pepper; saute 15 minutes, stirring occasionally. Add tomatoes, paprika, and 3 garlic cloves; cook 5 minutes. Add rice; cook 1 minute, stirring constantly. Stir in herb blend, broth mixture, chicken, sausage mixture, and peas. Bring to a low boil; cook 10 minutes, stirring frequently. Add mussels to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Arrange shrimp, heads down, in rice mixture, and cook 5 minutes or until shrimp are done. Sprinkle with 1/4 cup lemon juice. Remove from heat; cover with a towel, and let stand 10 minutes. Serve with lemon wedges, if desired. Yield: 8 servings (serving size: 1-1/2 cups paella, 1 shrimp, and 1 mussel).
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Per serving: 66 Calories (kcal); 4g Total Fat; (45% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 27mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : Nourishing, vibrant, and without pretension, paella has held a place of honor and practicality in Spanish homes for centuries. To round out this meal, choose a good Spanish red wine from the Rioja region, a crusty baguette, and a light salad.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Seafood Paella
Recipe By :Cooking Light Magazine. May 2000. Page: 124.
Serving Size : 8 Preparation Time :0:00
Categories : Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Broth:
3 cups water
1 cup dry white wine
1 teaspoon saffron threads
2 bottles (8 ounces, each) clam juice
Herb Blend:
1 cup chopped fresh parsley
1/3 cup fresh lemon juice
1 tablespoon olive oil
1 teaspoon dried tarragon
2 large garlic cloves, minced
Paella:
1 pound monkfish or other firm white fish fillets
16 unpeeled jumbo shrimp (about 1 pound)
1 tablespoon olive oil
2 cups finely chopped onion
1 cup finely chopped red bell pepper
1 cup canned diced tomatoes, undrained
1 teaspoon sweet paprika
1/2 teaspoon crushed red pepper
3 garlic cloves, minced
3 cups uncooked Arborio rice or other
short-grain rice
1 cup frozen green peas
16 littleneck clams
1 jar (7-ounce) sliced pimento, drained
2 tablespoons fresh lemon juice
1. To prepare broth, combine the first 4 ingredients in a saucepan. Bring to a simmer (do not boil). Keep warm over low heat.
2. To prepare herb blend, combine parsley and next 4 ingredients (parsley through 2 garlic cloves); set aside.
3. To prepare paella, trim connective tissue from monkfish; cut into 1-inch pieces. Peel and devein shrimp, leaving tails intact. Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add fish and shrimp; saute 1 minute (the seafood mixture will not be cooked through). Remove seafood mixture from pan, and keep warm. Add onion and bell pepper to pan, and saute 5 minutes. Add the tomatoes, paprika, crushed red pepper, and 3 garlic cloves; cook 5 minutes. Add rice, and cook 1 minute, stirring constantly. Stir in broth, herb blend, and peas. Bring to a low boil, and cook 10 minutes, stirring frequently. Add clams to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Stir in the seafood mixture, and arrange shrimp, heads down, in rice mixture. Arrange pimento slices spokelike on top of rice mixture; cook 5 minutes. Sprinkle with lemon juice. Remove from heat; cover with a towel and let stand 10 minutes. Yield: 8 servings (serving size: 1-3/4 cups paella, 2 shrimp, and 2 clams).
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Per serving: 86 Calories (kcal); 4g Total Fat; (45% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 30mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : Seafood paellas should be made with a variety of fish and shellfish, each adding its own flavor and texture. Always include jumbo shrimp, mussels or clams, and a firm white fish such as monkfish, halibut, or sea bass. Seafood paellas are often served with a cold, fresh, dry fino sherry; however, a zesty, dry California Sauvignon Blanc works well, too.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Traditional Spanish Paella
Recipe By :Cooking Light Magazine. May 2000. Page: 122.
Serving Size : 8 Preparation Time :0:00
Categories : Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Herb Blend:
1 cup chopped fresh parsley
1/4 cup fresh lemon juice
1 tablespoon olive oil
2 large garlic cloves, minced
Paella:
1 cup water
1 teaspoon saffron threads
3 cans (16 ounces, each) fat-free, less-sodium
chicken broth
8 unpeeled jumbo shrimp (about 1/2 pound)
1 tablespoon olive oil
4 skinned, boned chicken thighs, cut in half
2 links Spanish chorizo sausage (about
6-1/2 ounces) or turkey kielbasa, cut
into 1/2-inch-thick slices
1 slice (4-ounce) prosciutto or 33%-less-sodium
ham, cut into 1-inch pieces
2 cups finely chopped onion
1 cup finely chopped red bell pepper
1 cup canned diced tomatoes, undrained
1 teaspoon sweet paprika
3 large garlic cloves, minced
3 cups uncooked Arborio rice or other
short-grain rice
1 cup frozen green peas
8 mussels, scrubbed and debearded
1/4 cup fresh lemon juice
Lemon wedges (optional)
1. To prepare the herb blend, combine the first 4 ingredients, and set aside.
2. To prepare paella, combine water, saffron, and broth in a large saucepan. Bring to a simmer (do not boil). Keep warm over low heat. Peel and devein shrimp, leaving tails intact; set aside.
3. Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add chicken; saute 2 minutes on each side. Remove from pan. Add sausage and prosciutto; saute 2 minutes. Remove from pan. Add shrimp, and saute 2 minutes. Remove from pan. Reduce heat to medium-low. Add onion and bell pepper; saute 15 minutes, stirring occasionally. Add tomatoes, paprika, and 3 garlic cloves; cook 5 minutes. Add rice; cook 1 minute, stirring constantly. Stir in herb blend, broth mixture, chicken, sausage mixture, and peas. Bring to a low boil; cook 10 minutes, stirring frequently. Add mussels to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Arrange shrimp, heads down, in rice mixture, and cook 5 minutes or until shrimp are done. Sprinkle with 1/4 cup lemon juice. Remove from heat; cover with a towel, and let stand 10 minutes. Serve with lemon wedges, if desired. Yield: 8 servings (serving size: 1-1/2 cups paella, 1 shrimp, and 1 mussel).
- - - - - - - - - - - - - - - - - - -
Per serving: 66 Calories (kcal); 4g Total Fat; (45% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 27mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : Nourishing, vibrant, and without pretension, paella has held a place of honor and practicality in Spanish homes for centuries. To round out this meal, choose a good Spanish red wine from the Rioja region, a crusty baguette, and a light salad.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Seafood Paella
Recipe By :Cooking Light Magazine. May 2000. Page: 124.
Serving Size : 8 Preparation Time :0:00
Categories : Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Broth:
3 cups water
1 cup dry white wine
1 teaspoon saffron threads
2 bottles (8 ounces, each) clam juice
Herb Blend:
1 cup chopped fresh parsley
1/3 cup fresh lemon juice
1 tablespoon olive oil
1 teaspoon dried tarragon
2 large garlic cloves, minced
Paella:
1 pound monkfish or other firm white fish fillets
16 unpeeled jumbo shrimp (about 1 pound)
1 tablespoon olive oil
2 cups finely chopped onion
1 cup finely chopped red bell pepper
1 cup canned diced tomatoes, undrained
1 teaspoon sweet paprika
1/2 teaspoon crushed red pepper
3 garlic cloves, minced
3 cups uncooked Arborio rice or other
short-grain rice
1 cup frozen green peas
16 littleneck clams
1 jar (7-ounce) sliced pimento, drained
2 tablespoons fresh lemon juice
1. To prepare broth, combine the first 4 ingredients in a saucepan. Bring to a simmer (do not boil). Keep warm over low heat.
2. To prepare herb blend, combine parsley and next 4 ingredients (parsley through 2 garlic cloves); set aside.
3. To prepare paella, trim connective tissue from monkfish; cut into 1-inch pieces. Peel and devein shrimp, leaving tails intact. Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add fish and shrimp; saute 1 minute (the seafood mixture will not be cooked through). Remove seafood mixture from pan, and keep warm. Add onion and bell pepper to pan, and saute 5 minutes. Add the tomatoes, paprika, crushed red pepper, and 3 garlic cloves; cook 5 minutes. Add rice, and cook 1 minute, stirring constantly. Stir in broth, herb blend, and peas. Bring to a low boil, and cook 10 minutes, stirring frequently. Add clams to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Stir in the seafood mixture, and arrange shrimp, heads down, in rice mixture. Arrange pimento slices spokelike on top of rice mixture; cook 5 minutes. Sprinkle with lemon juice. Remove from heat; cover with a towel and let stand 10 minutes. Yield: 8 servings (serving size: 1-3/4 cups paella, 2 shrimp, and 2 clams).
- - - - - - - - - - - - - - - - - - -
Per serving: 86 Calories (kcal); 4g Total Fat; (45% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 30mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : Seafood paellas should be made with a variety of fish and shellfish, each adding its own flavor and texture. Always include jumbo shrimp, mussels or clams, and a firm white fish such as monkfish, halibut, or sea bass. Seafood paellas are often served with a cold, fresh, dry fino sherry; however, a zesty, dry California Sauvignon Blanc works well, too.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0