HELP!!!! Paella needed for tonight!!!!!

[kwormann]

I despirately need a healthy paella recipe for tonight......does anyone have a good one?

Thanks in advance (my hisband is cooking tonight http://www.cookinglight.com/bbs/smile.gif)
Kim

[jjf]

the may 2000 issue of cooking light did a feature on paella. the recipes included in the story were traditional spanish paella; spicy paella w/ chile, lime, and cilantro; and seafood paella. i am on my way out right now, but if you still want the seafood paella, i will post it when i get back - not sure what time that will be though - let me what time you need the recipe by.

jen

[MarciaTJ]

Hi There-

The treadtional Spanish paekka in the may 200 issue was as follows:

Herb blend:
1 cup chopped fresh parsley
1/4 cup fresh lemon juice
1 tablespoon olive oil
2 large garlic cloves, minched

Paella;
1 cup water
1 teaspoon saffron threads
3 (16 ounce0 cans fat free chicken broth
8 unpeeled jumbo shrimp (1/2 pound)
1 tablespoon olive oil
4 skinned boned chicken thighs, cut in half
2 links Sanish chorizio sausage or turkey
kielbasa, cut in to 1/2 inch thick slices
1 (4 ounce) slice prociutto or 33% less sodium ham cut into 1 inch pieces
2 cups finely chopped onion
1 cup finely choppled red bell pepper
1 cup canned diced tomatoes, undrained
1 teaspoon sweet paprika
3 large garlic cloves
3 cups uncooked Arborio rice
1 cup frozen green peas
8 mussels, scrubbed and debeared
1/4 cup fresh lemon juice
lemon wedges

1. for herb blend, combine the first four 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 tals intact, set aside.

3. Heat 1 tablespooon oil in a large paella pan or large skillet over medium high heat. Add chicken; sautee 2 minutes on each side. Remove from pan. Add sausage and prosciutto; sautee 2 minutes. Remove from pan. Reduce heat to medium low. Add onion and bell pepper; sautee 15 minutes stirring occasionally. Addd 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 a low boil; cook 10 minutes, stirring frequently. Add mussels to pan, nestling them into rice mixture. Cook 5 minutes or until shell open; discard any unopened shells. Arrange shrimp, heads down, in rice mixture, and cook 5 minutes until shrimp are done. Sprinkle with 1/4 cup lemon juice. Remove from heat, cover with a towel, and let stand for 10 minutes. Serve with lemon wedges, if desired.
Yield: 8 servings.

[jd]

Here is a paella recipe that I got at a spanish cooking class last week. There is no nutritional analysis, but it looks very healthy. You can likely substitute the sausage with turker sausage as discussed in other posts.

Paella

3-5 tbsp olive oil
2 green peppers chopped
1 lb boneless chicken cut in pieces
1 lb boneless pork cut in pieces
2 chorizo sausages cut in pieces
1/2 tin tomato paste (5 1/2 oz tin)
pinch saffron (1/2 of a small box)
1/2 tsp black pepper
1 tbst salt, to taste
1 tsp paprika
4 cups chicken stock or fish stock
3-5 cloves garlic, crushed
2 cups 20 minute medium grain rice, not cooked
1 lb squid
2 lb mussels
1 lb raw shrimp (peeled and deviened)
1 cup fresh or frozen peas
2 lemons, cut in wedges
1 can pimento, for garnish

Heat stock in a separate pot. Reserve. Take 1/2 cup of stock and pour over saffron strands. Set aside (saffron tea).

In a separate large cooking pot, heat 1 tbsp olive oil, when hot, add chicken, pork, sausage and green peppers. Cook until meat is done. Add tomato paste, paprika, salt, pepper and mix together to coat all ingredients.

In a fry pan, heat remaining oil, add garlic and rice and heat through to coat rice until it turn opaque. Add hot stock to rice and saffron tea to rice mixture. Pour rice/stock mixture over meat ingredients. Add raw squid and peas and cover. Reduce heat and simmer for 18-20 minutes (do not boil as meat will become rubbery).

Steam mussels and shrimp in a little of the stock. Keep warm.

Remove pan from heat. Add mussels and shrimp, including liquid. Stir to mix all ingredients together.

Garnish with lemon wedges and pimento and serve in pan (or on platter).

[kwormann]

to: JJF - we got the recipe we needed for tonite - BUT we'd love to have that spice paella recipe!

Thank you!

[jjf]

here it is kwormman - enjoy! please excuse any typos http://www.cookinglight.com/bbs/smile.gif

jen

Spicy Paella w/ Chile, Lime, & Cilantro

Broth:
1 dried New Mexican or Anaheim chile
1 tsp ground cumin
1/2 tsp ground cinnamon
2 garlic cloves, peeled
2 (10 oz) cans fat-free less-sodium chix broth

Herb Blend:
1/2 c chopped fresh cilantro
1/4 c fresh lime juice
1 Tbsp olive oil
2 garlic cloves, minced

Paella:
24 unpeeled lg shrimp (~2 pds.)
1 tsp olive oil
2 (3.5 oz) andouille sausages or chix sausages w/ habanero chiles and tequila (such as Gerhard's), cut into 1/2 inch pieces
2 1/2 c finely chopped red bell pepper
2 c finely chopped onion
2 c sliced zucchini
1 c canned diced tomatoes, undrained
1 tsp hot paprika
1/4 tsp salt
3 garlic cloves, minced
2 c uncooked arborio rice or other short grain rice
1 c frozen whole kerner corn
8 lime wedges

1. To prepare broth, remove stem and seeds from chile. Combine the chile, cumin, cinnamon, and 2 garlic cloves in food processor, process until minced. Combine chile mixture and broth in saucepan. Bring to simmer (do not boil). Keep warm over low heat.

2. To prepare herb blend, combine cilantro, lime juice, olive oil, and 2 garlic cloves; set aside.

3. To prepare paella, peel and devein shrimp, leaving tails intact; set aside. Heat 1 tsp oil in large paella pan or lg skillet over med heat. Add sausages; saute 3 minutes. Remove from pan. Add shrimp; saute 2 minutes. Remove from pan. Add bell pepper and onion, and saute 5 minutes, stirring occasionally. Add zucchini; saute 5 minutes. Add tomatoes, paprika, salt, and 3 garlic cloves; cook 5 minutes, scrapping pan to loosen browned bits. Add rice, cook 1 minute, stirring constantly. Stir in broth, herb blend, sausages, and corn; cook 10 minutes, stirring frequently. Arrange shrimp, heads down, in rice mixture; cook 10 minutes. Remove from heat. Cover with a towel, and let stand 10 minutes. Serve w/ lime wedges.

8 servings (serving size: 1 1/2 c paella and 3 shrimp)

Calories 383
fat 8.4g (sat 2.4g, mono 4.2g, poly 1.3g)
protein 22.1g
Carb 54.5g
Fiber 3g
Chol 100mg
Iron 5.2mg
Sodium 574mg
Calcium 68mg

[kwormann]

Thanks bunches Jen!! It looks great!