The Ultimate Paella Recipe

Recipe courtesy of Tyler Florence
Show: Tyler's Ultimate
Episode: Paella

Total:2 hr 30 minPrep: 30 minInactive: 1 hrCook: 1 hr
Yield: 4 to 6 servings
Level: Intermediate

Ingredients

Chicken:
1 tablespoon sweet or smoked paprika
2 teaspoons oregano
1 (3 pound) frying chicken, cut into 10 pieces

Paella:
1/4 cup extra-virgin olive oil
2 Spanish chorizo sausages, thickly sliced
Kosher salt and freshly ground pepper
1 Spanish onion, diced
4 garlic cloves, crushed
Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
1 (15-ounce) can whole tomatoes, drained and hand-crushed
4 cups short grain Spanish rice
6 cups water, warm
Generous pinch saffron threads
1 dozen littleneck clams, scrubbed
1 pound jumbo shrimp, peeled and de-veined
2 lobster tails
1/2 cup sweet peas, frozen and thawed
Lemon wedges, for serving

Directions

Special equipment: Large paella pan or wide shallow skillet

Combine the paprika and oregano in a small bowl. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.

Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.

In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.

Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

Cook's Note

The ideal paella has a toasted rice bottom called socarrat.

Arroz con pollo with chanterelles recipe

Arroz con pollo sounds fancy and complicated, right? Well, not if you speak Spanish! It’s simply rice with chicken. However, this dish is much more than that. It’s comforting, softly spiced, warm and my favorite part – cooks in one pot! “No, that’s okay honey. I’ll do the dishes tonight.”

Serves 4-6
Preparation 25min
Cooking 1hr 5min
Skill level Easy

By
Ashley Rodriguez

Ingredients

3 tomatoes, halved lengthwise
8 skin-on chicken thighs
1 medium Spanish onion, finely chopped
220 g chanterelles, roughly chopped
5 garlic cloves, minced
2 tbsp dry sherry
1 medium green capsicum, finely chopped
4 thyme sprigs
1 bay leaf
1 tsp sweet pimentón de la Vera (smoked Spanish paprika)
pinch of chilli flakes
3 cups chicken stock
1 cup Bomba or Calasparra rice
small pinch of saffron threads
hot sauce, coriander, spring onion and crumbled cotija (see Note), to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Working over a bowl, grate the cut side of the tomatoes on the large holes of a box grater; throw away the skins.

Set a very large, deep skillet (preferably cast-iron) over high heat and preheat until the pan is just starting to smoke. Season the chicken with salt and pepper, carefully add it to the skillet, skin-side down, and cook over medium heat for about 3-5 minutes per side or until nicely browned on both sides. Transfer the chicken to a plate.

The fat from the chicken skill will render off and give you enough fat to cook the vegetables.

Add the onion and chopped chanterelles to the pan, season with a pinch of salt and cook over medium high, stirring occasionally, until deeply caramelised, about 15 minutes. Add the garlic then cook for a further minute before deglazing the pan with the dry sherry. Add the green capsicum and sauté for 5 minutes.

Add the garlic, thyme sprigs, bay leaf, pimentón and chille flakes and cook, stirring, for 2 minutes or until fragrant. Stir in the grated tomatoes and cook, stirring, for 5 minutes or until the liquid has evaporated.

Pour the stock into the skillet and bring to a boil. Stir in the rice, saffron and a generous pinch of salt and return to a boil. Nestle the chicken in the rice and cook over moderately low heat, without stirring, for 20-25 minutes or until the rice is tender and the chicken is cooked through.

Discard the thyme sprigs and bay leaf. Season the dish with salt and pepper and serve with hot sauce. Top the dish with chopped coriander, sliced spring onions and cotija.

Note

• Cojita is an aged hard cheese, very salty and firm – a good substitute is a well-aged parmesan or pecorino.

Recipe from Not Without Salt by Ashley Rodriguez, with photographs by Ashley Rodriguez.

More Rice Recipes:

Garlic Cilantro Lime Rice
Arroz a la Mexicana (Mexican-Style Red Rice)
Chihuahua rice
Prawn and egg fried rice
Rice noodles with sticky lime & chilli chicken
Paella (Spanish rice, seafood & saffron)

Paella (Spanish rice, seafood & saffron) Recipe

Photo: Paella (Spanish rice, seafood & saffron) Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Paella (Spanish rice, seafood & saffron) Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Paella (Spanish rice, seafood & saffron).

Takes 20 mins to prepare and 40 mins to cook
Serves 4

Ingredients
3tbsp olive oil
1 large onion, finely chopped
3 garlic cloves, crushed
2 large tomatoes, skinned, deseeded and roughly chopped
1 large red pepper, deseeded and cut into thin strips
2 large, skinless chicken breasts, cut into chunks
2tsp paprika
300g long-grain rice
large pinch saffron
1.2 litre vegetable stock
ground black pepper
12 raw, peeled, tiger prawns (or cooked if you can't find raw)
3tbsp dry sherry
100g frozen peas
1 pack Tesco cooked mussels in garlic butter sauce
large handful fresh, flatleaf parsley, roughly chopped
1 unwaxed lemon, cut into wedges
salt

Method

Heat the oil in a very large, shallow frying pan and sauté the onion for 7-8 minutes until softened. Stir in the garlic, tomatoes, red pepper, chicken and paprika and heat gently for 10 minutes, stirring occasionally.

Stir in the rice and cook for 4-5 minutes until the grains are well coated. Add the saffron and stock. Season and bring to the boil. Reduce the heat and simmer for 10 minutes, stirring occasionally until almost all the stock is absorbed.

Stir in the prawns, sherry and peas, then scatter the mussels over the top of the rice, cover with a tight-fitting lid and cook for 3-4 minutes until the prawns are pink. Stir lightly to combine and scatter the parsley over the top. Serve with the lemon wedges and some crusty bread.

Cook's tip

Try Tesco Finest Navarra Rosé wine (£5.99/ 75cl).
 

More Rice Recipes:

Mango chicken, bean & rice bake
Chinese-style Rice Soup with Chicken and Ginger
Egg fried rice
Egg fried rice with ham
Spicy prawn fried rice  
Fragrant Fried Rice Pilaf  
 

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Chorizo pilaf recipe

Photo: Chorizo pilaf recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chorizo pilaf Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Chorizo pilaf. 

Falling somewhere between a paella and a risotto, this slow-cooked basmati rice pot has deep paprika flavours

Easy
Serves 4
Prep 10 mins
Cook 40 mins

Ingredients

1 tbsp olive oil
1 large onion , thinly sliced
250g baby cooking chorizo , sliced
4 garlic cloves , crushed
1 tsp smoked paprika
400g can chopped tomatoes
250g basmati rice
600ml stock
1 lemon , zest peeled off in thick strips, plus wedges to serve
2 fresh bay leaves
small bunch parsley , chopped

Method

Heat the oil in a large pan with a lid. Add the onion and cook for 5-8 mins until soft and golden. Push to the side of the pan and add the chorizo. Cook until lightly browned and some of the oils are released into the pan.
Add the garlic and paprika, then the tomatoes. Bubble over a medium heat for 5 mins, then add the rice, stock, lemon zest and bay leaves. Stir everything together well and bring to the boil. Put the lid on and cook over a very low heat for 12 mins.
Turn off the heat and leave to sit and steam for 10-15 mins. Stir through the parsley and serve with lemon wedges for squeezing over.

Nutrition per serving

488 kcalories, protein 19g, carbohydrate 58g, fat 18 g, saturated fat 6g, fibre 3g, sugar 9g, salt 1.4 g

Recipe from Good Food magazine, June 2012.

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olive's paella recipe

Photo: olive's paella recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try olive's paella Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make olive's paella. 
 
A spectacular crowd-pleasing dish - serve from a huge paella pan for extra impact

Easy
Serves 6
Ready in 50

Ingredients

6 skinless chicken thigh fillets, cut into large chunks
olive oil
250g cooking chorizo , sliced
75g cubetti di pancetta
1 large onion , halved and sliced
2 garlic cloves , sliced
2 red peppers , cut into pieces
150g green beans , cut into pieces
2 tsp smoked paprika
500g paella rice
1¼ l chicken stock mixed with a large pinch of saffron
300g raw shell-on prawns
1kg mussels , cleaned (discard any that don't close when tapped)
flat-leaf parsley , chopped to serve
lemon wedges to serve

Method

Cook the chicken in a little oil in a large, wide frying pan or paella pan until browned all over. Scoop out and add the chorizo and pancetta and cook until crisp at the edges. Add the onion, garlic and pepper and cook until softened, then add back the chicken with the green beans. Stir in the paprika and cook for a minute then add the rice and stir to coat. Pour in the chicken stock, put on a tight lid or cover with foil and cook for 15-20 minutes until rice is just tender.
Sit the prawns and mussels on top and keep cooking for a few more minutes with the lid on until the mussels are open and prawns are cooked through. Stir in the parsley and serve with lemon wedges.

Nutrition per serving

667 kcalories, protein 52.6g, carbohydrate 72.8g, fat 20.4 g, saturated fat 6.9g, fibre 2.5g, salt 4.57 g

Recipe from olive magazine, January 2010. 

More Rice Recipes:    

Spanish chicken casserole 
Easy Spanish paella  
Arroz con pollo 
Almond, pea and coriander pilaf with chicken 
Chicken pilaf with mussels and saffron rice 
Chicken curry, mustard seeds and rice  

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Spanish chicken casserole recipe

Photo|: Spanish chicken casserole recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Spanish chicken casserole Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Spanish chicken casserole.

After eating this slow-cooked chicken wonder give compliments to the chef even if it's you! Smile and say delicioso, which means delicious in Spanish.

Preparation Time
25 minutes

Cooking Time
90 minutes

Ingredients (serves 4)

1.8kg whole fresh chicken
2 tbs olive oil
2 (about 180g) chorizo, thinly sliced
1 large red capsicum, halved, deseeded, cut into 2cm pieces
1 red onion, coarsely chopped
80ml (1/3 cup) dry sherry
2 x 400g cans diced tomatoes
185ml (3/4 cup) chicken stock
2 tsp dried oregano leaves
Saffron rice, to serve
Fresh oregano leaves, to serve

Method

Preheat oven to 180°C. Rinse the chicken inside and out under cold running water. Pat dry with paper towel. Place, the chicken, breast-side down, on a clean work surface. Use poultry shears or sharp kitchen scissors to cut along either side of the backbone. Discard the backbone. Cut the breast in half along the breastbone. Use a sharp knife to cut around the legs, between the thigh and the breast. Cut the drumsticks from the thighs. Cut the wings from the breasts and cut the breasts in half diagonally. Remove any excess skin.

Heat the oil in a flameproof casserole dish or large frying pan over medium heat. Add half the chicken and cook for 4 minutes each side or until golden. Transfer to a large plate. Repeat with remaining chicken, reheating the dish between batches.

Add the chorizo, capsicum and onion to the dish. Cook, stirring often, for 10 minutes or until chorizo is golden. Add the sherry and cook, stirring, for 2 minutes or until reduced by half.

Transfer the chorizo mixture to a casserole dish, if necessary. Add the chicken, tomato, stock and dried oregano. Cover and bake in oven for 1 hour or until the chicken is tender.

Divide the rice among serving dishes and top with the chicken mixture. Sprinkle with fresh oregano to serve.

Notes

Cooking tip: To make saffron rice, cook rice using absorption method with chicken stock not water. Add a pinch of saffron threads to liquid.

Time-saving tip: Use 10 chicken pieces, such as drumstick and thigh pieces.

You can make our casserole recipes in your slow cooker and you don't have to brown the meat first. Simply reduce stock by 1/2-1 cup - steam circulating in the slow cooker adds more liquid - then pop all the ingredients in your slow cooker. To convert cooking times, refer to the chart in Good Taste - May 2009

Source
Australian Good Taste - June 2009, Page 104
Recipe by Alison Adams
 
More Rice Recipes:     

Easy Spanish paella 
Arroz con pollo 
Almond, pea and coriander pilaf with chicken 
Chicken pilaf with mussels and saffron rice 
Chicken curry, mustard seeds and rice
Chicken and Tenderstem rice salad
 
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Easy Spanish paella recipe

Photo: Easy Spanish paella recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Easy Spanish paella Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Easy Spanish paella.   

This top meal is inspired by Spanish cuisine, is full of flavour and can be served on its own or as part of a banquet.

Ingredients (serves 6)

1/4 teaspoon saffron threads
1 tablespoon boiling water
1 tablespoon olive oil
4 chicken thigh fillets, trimmed, cubed
2 (170g each) chorizo sausages, thickly sliced
1 large brown onion, thinly sliced
2 garlic cloves, crushed
2 teaspoons sweet paprika
4 medium tomatoes, chopped
1 1/2 cups medium-grain white rice
4 cups chicken stock
12 large green prawns, peeled (tails intact), deveined
1 cup frozen peas
lemon wedges, to serve

Method

Combine saffron and boiling water in a heatproof jug. Stand for 5 minutes.

Meanwhile, heat oil in a 28cm (base) deep frying pan over medium-high heat. Add chicken. Cook, stirring, for 5 minutes. Transfer to a bowl.

Add chorizo, onion and garlic to pan. Cook, stirring, for 5 minutes or until onion has softened. Add saffron mixture and paprika. Cook, stirring, for 1 minute or until fragrant. Add tomato. Cook, stirring, for 5 minutes or until softened.

Add rice. Stir to coat. Add stock. Bring to the boil. Reduce heat to medium. Return chicken to pan. Simmer, uncovered, for 20 minutes or until stock has absorbed.

Top rice with prawns and peas. Cook, covered, for 10 minutes or until rice is tender. Serve with lemon wedges.

Source
Super Food Ideas - October 2008, Page 34
Recipe by Kirrily La Rosa
 
More Rice Recipes:    

Arroz con pollo 
Almond, pea and coriander pilaf with chicken 
Chicken pilaf with mussels and saffron rice 
Chicken curry, mustard seeds and rice
Chicken and Tenderstem rice salad
Brown rice and barley salad

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Arroz con pollo recipe

Photo: Arroz con pollo recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Arroz con pollo Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Arroz con pollo.

Take your tastebuds on a culinary trip to Spain with this easy aromatic rice and chicken dish.

Preparation Time
30 minutes

Ingredients (serves 4)

2 tsp olive oil
1 brown onion, halved, coarsely chopped
1 garlic clove, crushed
6 (about 600g) chicken thigh fillets, halved crossways
1 tsp ground cumin
1 tsp ground sweet paprika
1/2 tsp saffron threads
150g (3/4 cup) long-grain white rice
1 x 400g can diced Italian Roma tomatoes
250ml (1 cup) chicken stock
1 tbs tomato paste
200g fire-roasted peeled whole peppers (Always Fresh brand), coarsely chopped
1/4 cup coarsely chopped fresh continental parsley

Method

Heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring, for 3-4 minutes or until onion softens. Add the chicken and cook, stirring occasionally, for 3-4 minutes or until brown all over. Add the cumin, paprika and saffron and cook, stirring, for 1 minute or until aromatic. Add the rice, tomatoes and chicken stock, and bring to the boil. Reduce heat to low and cook, covered, for 15 minutes or until chicken and rice are tender.

Add the tomato paste, peppers and parsley, and cook, stirring, for 2-3 minutes or until heated through. Remove from heat. Divide the arroz con pollo among serving bowls and serve immediately.

Source
Australian Good Taste - May 2005, Page 56
Recipe by Jane Charlton
 
More Rice Recipes:   

Almond, pea and coriander pilaf with chicken 
Chicken pilaf with mussels and saffron rice 
Chicken curry, mustard seeds and rice
Chicken and Tenderstem rice salad
Brown rice and barley salad
Baked Brown Rice   

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Spanish chicken and rice recipe

Photo: Spanish chicken and rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Spanish chicken and rice recipe. Enjoy our wonderful collection of easy rice recipes and learn how to make Spanish chicken and rice.

Taste the sunny flavours of Spain in this hearty chicken and rice dish.

Ingredients (serves 4)
1.2kg chicken, cut into 8 pieces
2 tablespoons olive oil
200g chorizo sausage, diced
1 large red onion, finely chopped
2 garlic cloves, finely chopped
1 small red capsicum, halved, cut into thin strips
1 small yellow capsicum, halved, cut into thin strips
1/2 cup dry white wine
400g can diced tomatoes
1 teaspoon smoked paprika (see note)
2 1/2 cups chicken stock
2 cups arborio rice
1/3 cup black olives
1/4 cup flat-leaf parsley leaves, roughly chopped, to serve

 Method 

Cut 2 deep slits in thickest part of each chicken drumstick (so they cook through).

Heat 1 tablespoon oil in a large, deep, non-stick frying pan over medium-high heat. Cook chicken, in batches, turning often, for 5 minutes or until golden. Transfer to a plate.

Reduce heat to medium. Add remaining oil to pan. Add chorizo and cook, stirring often, for 2 minutes. Add onion, garlic and capsicum. Cook, stirring often, for 3 minutes or until onion is soft. Stir in wine and cook for 1 minute. Add tomatoes, paprika and 1/2 cup stock. Bring to a simmer. Return chicken to pan. Cook, turning occasionally, for 5 minutes.

Stir in rice and remaining stock. Reduce heat to low. Cover and cook, stirring once, for 15 to 20 minutes or until chicken cooked through and rice tender. Add olives. Season with pepper. Sprinkle with parsley and serve. 

Notes
Note: Made from smoked sweet capsicums, smoked paprika adds a robust flavour.

Source
Super Food Ideas - September 2006, Page 61
Recipe by Annette Forrest
 
More Rice Recipes:  

Curried rice salad 
Spinach-Feta Rice Pilaf, Sliced Steak with Oregano Sauce, and Broiled Tomatoes with Parsley 
Stuffed Peppers with Beef, Rice, Spinach and Cheese
Tomatoes Stuffed with Rice
Chicken and Rice Casserole
Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers

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Prawn and chorizo Spanish rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Prawn and chorizo Spanish rice recipe. Enjoy quick & easy rice recipes and learn how to make Prawn and chorizo Spanish rice.   

We all need some more 'me' time, so let's get dinner on the table in a flash — then relax!

Ingredients (serves 4)

450g packet white long-grain rice in 21/2 minutes
2 tablespoons olive oil
1 red onion, cut into thin wedges
2 garlic cloves, crushed
1 (120g) chorizo sausage, thinly sliced
1 medium red capsicum, cut into 1cm pieces
2 teaspoons mild paprika
250g frozen cooked and peeled prawns, thawed
1 cup frozen peas
Lemon wedges and crusty bread, to serve

Method

Cook rice following packet directions. Set aside.

Meanwhile, heat oil in a large, non-stick frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until softened. Add chorizo and capsicum. Cook for 5 minutes or until chorizo is golden.

Add paprika and prawns. Cook for 2 to 3 minutes or until prawns are heated through. Add peas and rice. Season with salt and pepper. Cook, tossing, for 3 to 4 minutes or until heated through. Spoon into bowls. Serve with lemon wedges and crusty bread.

Notes

Super saver: Use 4 cups cooked white rice instead of instant long-grain and save around $3.63 in total.

Source
Super Food Ideas - October 2009, Page 44
Recipe by Annette Forrest
 
More Rice Recipes:

Texas Style Pesto with Pork Tenderloin and Spanish Rice
Rockin' Roast Pork Shoulder with Spanish Rice
Spanish Style Beef and Rice
Spanish Rice
Arroz: Spanish Rice
Smoky Spanish Rice

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Texas Style Pesto with Pork Tenderloin and Spanish Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Texas Style Pesto with Pork Tenderloin and Spanish Rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Texas Style Pesto with Pork Tenderloin and Spanish Rice.
 
Total Time: 1 hr 15 min
Prep 45 min
Cook 30 min

Yield: 4 servings

Ingredients

Pesto:

2 cups fresh cilantro leaves
1 tablespoon finely chopped jalapeno pepper
1/4 cup toasted pecans
2 cloves garlic, peeled
1/4 cup lime juice
1/2 cup grated Parmesan
Salt and freshly ground black pepper
1/2 cup canola oil

Spanish rice:

1 teaspoon olive oil
1/2 cup diced onions
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 tablespoon chopped garlic
3 cups chicken stock
2 cups basmati rice
1 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons chopped fresh cilantro leaves, for garnish
4 (8-ounce) pork tenderloins

Directions

Prepare the pesto by combining all of the ingredients in a food processor and blending well. Set aside until ready to use.

To prepare the Spanish rice, heat the olive oil in a large pot over medium heat. Saute the onions, bell peppers, and garlic, and cook for approximately 5 minutes. Add the chicken stock and rice to the pot and stir gently. Bring the liquid to a boil, reduce heat and simmer for 20 minutes. Season with salt and pepper.

Preheat the oven to 350 degrees F.

In a hot skillet, sear all of the pork tenderloins to seal in the juices and finish cooking in the oven for 30 to 45 minutes. When ready, slice against grain of meat and serve.

To plate, place a spoonful of the rice on a plate, top with slices of pork tenderloin, and drizzle some of the pesto on top of the pork. Garnish with cilantro.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results

Recipe courtesy Dean Fearing, Mansion on turtle Creek, Dallas, Texas
Show: Follow That Food Episode: Follow That Pesto

More Rice Recipes:

Rockin' Roast Pork Shoulder with Spanish Rice
Spanish Style Beef and Rice
Spanish Rice
Arroz: Spanish Rice
Smoky Spanish Rice
Dandelion Green Gumbo with Good Thyme Rice
 
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Rockin' Roast Pork Shoulder with Spanish Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Rockin' Roast Pork Shoulder with Spanish Rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Rockin' Roast Pork Shoulder with Spanish Rice. 

Total Time: 4 hr 20 min
Prep 20 min
Cook 4 hr 0 min

Yield: 4 to 5 servings
Level: Easy

Ingredients

Sofrito:

1 green pepper, minced
1 onion, minced
1/2 bunch cilantro, chopped
1/4 cup olive oil
1 (5-pound) pork shoulder
12 whole garlic cloves, slightly smash
3 envelops (1 1/2 tablespoons) sazon seasoning
1 tablespoon adobo seasoning
1/4 cup sofrito, recipe follows

Spanish Rice:

1/4 cup diced pork
1/4 cup diced onions
2 tablespoon butter
2 envelopes (1 tablespoon) sazon seasoning
1 tablespoon adobo seasoning
2 cups long-grain rice
4 cups water
2 tablespoons sofrito
1 (16-ounce) can pigeon peas
2 tablespoons chopped fresh cilantro leaves, to garnish

Directions

In a food processor add green pepper, onion, and cilantro. Pour in oil and mix well. Set aside 2 tablespoons for Spanish rice.

Cook's Note: Can keep in the refrigerator for up to 10 days.

Preheat oven to 300 degrees F.

Cut off 2-slices (about 1/4-cup) of pork and set aside for Spanish rice.

Make at least 12-slits in pork with the tip of a very sharp knife. Put 1 clove of garlic in each slit. In a small bowl, mix together the sazon and adobo seasonings. Add 1/4-cup sofrito and stir together. Rub over entire pork shoulder.

Place pork in large roasting pan, wrap with foil and cook for 3 hours. Remove the foil and crank oven up to 400 degrees F and let cook additional 20 minutes until desired crispness.

For the rice:

In large saucepan on high heat, saute onions and reserved pork in the butter until lightly browned. Add sazon, adobo, rice, water and reserved sofrito. * Cook's Note: Do not stir at any point.

Cook about 10 minutes on high or until the water begins to evaporate to almost the level of the rice. Add pigeon peas and cilantro. Cover with lid, reduce heat to low and let cook until water is totally evaporated and rice is tender. Remove from heat.

Recipe courtesy Paula Deen
Show: Paula's Best Dishes Episode: Big Bites

More Rice Recipes:

Spanish Style Beef and Rice
Spanish Rice
Arroz: Spanish Rice
Smoky Spanish Rice
Dandelion Green Gumbo with Good Thyme Rice
Red Chard and Rice

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Spanish Style Beef and Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Spanish Style Beef and Rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Spanish Style Beef and Rice. 

Total Time: 30 min
Prep 10 min
Cook 20 min
Yield: 4 servings
Level: Easy

Ingredients

2 cups beef stock
1 3/4 cups water
1 tablespoon butter
2 cups white enriched rice
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 2/3 pounds ground sirloin
Salt and pepper
1 large onion, finely chopped
4 cloves garlic, chopped
1 green bell pepper, seeded and finely chopped
1 tablespoon Worcestershire sauce
2 cups tomato sauce
1/4 teaspoon ground cloves
2 teaspoons ground cumin, 1/3 palmful, twice
1/4 cup chopped flat-leaf parsley, a couple of handfuls
Spicy Chopped Salad with Tortillas, recipe follows

Directions

Heat beef stock, water and butter to a full boil. Add rice, reduce heat and cover pot. Cook 20

minutes, until tender and liquids are absorbed.

Heat a large, deep skillet over medium high heat. Add oil and beef and season with salt and pepper. Brown meat, 2 or 3 minutes. Add onion, garlic, bell pepper, Worcestershire. Cook together 5 to 7 minutes, until veggies are just tender. Add tomato sauce, cloves, cumin and parsley. Bring mixture up to a bubble and reduce heat to low.

Combine cooked rice with meat mixture and serve with Spicy Chopped Salad wit and Taco Dressing, recipe follows. Reserve 1/2 of the beef and rice and freeze for stuffed peppers for another meal. Recipe follows.

* Please note: You can also choose to make the stuffed peppers in their entirety, then freeze and microwave when ready to serve for 12 to 15 minutes on high. Reheat with loose plastic over the dish to keep the peppers from splattering. If you do not have a carousel microwave, rotate peppers once during the reheating of your peppers.

Stuffed Peppers with Beef, Rice, Spinach and Cheese

4 long, mild to medium chile peppers, such as moderate heat poblano or mild Italian cubanelle
1 tablespoon extra-virgin olive oil, plus some for drizzling
1 clove garlic, cracked
10 ounces triple washed spinach, stems removed and coarsely chopped
Salt and pepper
1/2 cup beef broth or chicken broth
3 cups leftover Spanish style beef and rice
1 cup tomato sauce
2 cups shredded Monterey Jack, smoked cheddar or pepper jack cheese

Preheat a griddle or grill pan. Seed chile peppers. Drizzle peppers with a little oil and grill over medium high to high heat 3 or 4 minutes on each side, until tender. Transfer peppers to a broiler pan or baking sheet, hollow side up.

Place a small skillet on the stove top and add 1 tablespoon, 1 turn of the pan, olive oil and a crushed clove of garlic. Heat over medium flame and add spinach in bunches until it is all wilted and is giving off liquid. Season greens with salt and pepper. Remove spinach and drain. Set aside.

Preheat broiler to high.

Defrost beef and rice in microwave oven. Combine 1/2 cup broth and defrosted rice in the skillet you cooked the spinach in and reheat over medium flame. Add 1 cup tomato sauce and heat through.

Pile spinach and hot beef and tomato rice into peppers, mounding them up in the center of each pepper. Top liberally with grated cheese and melt cheese under broiler 3 to 5 minutes, then serve.

Yield: 4 servings

Preparation time: 10 minutes

Cooking time: 15 to 20 minutes
Ease of preparation: easy

Spicy Chopped Salad with Tortillas
2 hears romaine lettuce, chopped
3 tablespoons canned or jarred sliced jalapenos, drained
3 tablespoons salad olives, Manzanilla with pimento, drained
1 vine ripe tomato, seeded and chopped
1/2 red onion, chopped
 cup broken tortilla chips, any variety
2 tablespoons taco sauce
1 lime, juiced
2 tablespoons chopped cilantro or flat-leaf parsley
1/4 cup olive oil, eyeball it
Salt and pepper

Combine salad ingredients in a bowl, toss with tortilla chip pieces. In a second bowl, combine taco sauce, lime juice, cilantro or parsley. Whisk in olive oil in a slow stream until dressing is combined. Toss salad with dressing to combine and coat ingredients evenly, then serve.

Yield: 4 servings
Preparation time: 10 minutes
Cooking time: none
Ease of preparation: easy

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Fast and Freezable

More Rice Recipes:

Spanish Rice
Arroz: Spanish Rice
Smoky Spanish Rice
Dandelion Green Gumbo with Good Thyme Rice
Red Chard and Rice
Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice

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Spanish Rice Recipe - How to Make Spanish Rice

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Spanish Rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Spanish Rice. 

Yield: 4 servings

Ingredients

1 (2-inch) piece tocino (fat back), cut into 4 equal pieces
1 Spanish onion, diced
4 cups rice
8 cups water
2 tablespoons bijol (tumeric)
2 bay leaves

Directions

In a deep pot, render the tocino over medium heat. When oil lightly coats the bottom of the pan, saute the onions until translucent. Add the rice, tossing until heated. Add the water and bring to a boil. Add in the bay leaves and bijol.

Cook until most of the water is absorbed at medium heat. Then cover and cook at very low heat until done, approximately 20 minutes.

Recipe courtesy Alex Garcia
Show: Melting Pot Episode: Nuevo Latino Grandparents' Kitchen

More Rice Recipes:

Arroz: Spanish Rice
Smoky Spanish Rice
Dandelion Green Gumbo with Good Thyme Rice
Red Chard and Rice
Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice
Chicken and basil fried rice

Save and share Spanish Rice Recipe

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Arroz: Spanish Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Arroz: Spanish Rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Arroz: Spanish Rice.   

Total Time: 30 min
Cook 30 min
Yield: Yield: 10 servings

Ingredients

1 tablespoon lard or solid vegetable shortening
1 1/2 cups long grain rice
1/4 large onion, finely chopped
2 or 3 cloves garlic, finely chopped
2 whole tomatoes from a 15-ounce can
1/4 cup liquid from canned tomatoes
40-ounce can chicken broth (30 ounces used total)

Directions

Open can of tomatoes and chicken broth and set aside. These ingredients have to be added quickly, so have them ready.

Heat lard or shortening in a saucepan on medium-high. Add rice, stirring constantly. When rice is brown, immediately add the onion and garlic and stir so it is evenly mixed. Quickly add the 2 tomatoes (squish them with your hand). Add 1/4 cup of liquid from the can of tomatoes and 3/4 of the entire amount of chicken broth. Bring to a full boil, cover and reduce heat to medium-low. Let simmer until rice is tender and most of broth has evaporated, about 20 to 30 minutes. (The remaining broth can be added if rice is still a little hard) Remove rice from heat and leave covered until ready to serve.

The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network?s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

Recipe courtesy Laura Holmes
Show: Calling All Cooks Episode: Pork chops with Red Chile Pepper Sauce

More Rice Recipes:

Smoky Spanish Rice
Dandelion Green Gumbo with Good Thyme Rice
Red Chard and Rice
Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice
Chicken and basil fried rice
Barbecued pork fried rice

Save and share Arroz: Spanish Rice Recipe

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Smoky Spanish Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Smoky Spanish Rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Smoky Spanish Rice.  

Total Time: 26 min
Prep 1 min
Inactivie 5 min
Cook 20 min      
Yield 6 servings
Level: Easy

Ingredients

1 1/2 cups converted long-grain rice (recommended: Uncle Ben's)
1 (15-ounce) can diced tomatoes (recommended: Hunt's)
1 (4-ounce) can diced green chiles (recommended: Ortega)
2 tablespoons chipotle taco seasoning (recommended: Ortega)
3 1/3 cups water

Directions

Combine all ingredients in a saucepan and bring to boil. Reduce heat to medium-low and simmer, covered, for 20 minutes. Remove from heat. Let stand covered for 5 minutes. Fluff with a fork and serve.

Recipe courtesy Sandra Lee
Show: Semi-Homemade Cooking Episode: Money Saving Menu

More Rice Recipes:

Dandelion Green Gumbo with Good Thyme Rice
Red Chard and Rice
Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice
Chicken and basil fried rice
Barbecued pork fried rice
Cantonese fried rice

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Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers. 

Cook Time: 25 min | Level: Easy | Yield: 4 servings

Ingredients

3 cups chicken stock
1 1/2 cups white long-grain rice
5 tablespoons extra-virgin olive oil, divided
4 (6-ounce) boneless, skinless chicken breasts
Salt
Freshly ground black pepper
1 cup all-purpose flour
2 teaspoons smoked paprika
2 eggs
1 1/2 cups peeled almonds
1/2 cup bread crumbs
Generous handful flat-leaf parsley
1 (9 ounce) package frozen artichoke hearts
4 piquillo peppers or 2 roasted red peppers, chopped
1/2 cup pitted Spanish green olives, chopped
1 large fresh thyme sprig, leaves only
1/3 cup dry sherry, eyeball it
2 tablespoons cold butter, cut into pieces

Directions

Bring stock to a boil, stir in rice and 1 tablespoon extra-virgin olive oil. Cover and reduce heat to low. Cook 18 minutes. Heads up: after 12 to 13 minutes you will add in other ingredients.

Preheat oven to 375 degrees F.

Heat about 4 tablespoons extra-virgin olive oil over low heat in a large skillet.

From the rounder, thicker side of the breast, cut into and across but not through the breast meat and butterfly the breast open. Season the chicken with salt and pepper on both sides. Pour flour, smoked paprika and salt and pepper onto a dish; beat eggs in a second dish with a splash of water. Grind nuts, bread crumbs and parsley in food processor to combine. The nuts should have the same consistency as the bread crumbs. Start the processor in pulses then turn on to combine. Pour nut mixture onto plate. Coat the chicken in flour, egg then nuts. Wash your hands.

Raise heat under the skillet to medium-medium high. When oil ripples, add the chicken and brown on both sides, and finish in the oven until deeply golden and cooked through.

5 minutes before the rice is done, add the artichokes, peppers, and olives and stir to combine. Cook 5 minutes more, turn off heat, fluff with a fork and stir in thyme leaves.

Remove chicken to a platter and add sherry to the pan then stir in butter. Spoon pan sauce over chicken and serve with rice alongside.

Recipe courtesy Rachael Ray, 2007
Show: 30 Minute Meals Episode: A Cut Above Cutlets

More Rice Recipes:

Latin Chicken and Rice Pot
Spanish Chicken and Rice Soup
Chicken & chorizo jambalaya
Chargrilled chicken with rice, spinach & pea pulao
Chipotle Cashew Chicken with Brown Rice
Fried brown rice

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Spanish Chicken and Rice Soup Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Spanish Chicken and Rice Soup recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Spanish Chicken and Rice Soup. 

Cook Time: 1 hr 0 min | Level: Easy | Yield: 4 servings

Ingredients

2 tablespoons butter
1/4 cup broken vermicelli or thin spaghetti, 1 inch pieces
1/2 cup long-grain white rice
1 quart chicken stock
2 pieces boneless, skinless chicken breast, rinsed
1 small white or yellow onion, peeled and halved
2 tablespoons fresh flat-leaf parsley leaves, finely chopped
2 fresh bay leaves
1 tablespoon extra-virgin olive oil
5 ounces Spanish chorizo, chopped or crumbled, casing removed (recommended: Gaspar's or Trois Petit Cochons)
1 large Spanish yellow onion, chopped
2 carrots, peeled and chopped
Few ribs celery from the heart, chopped
1 red chile pepper, thinly sliced
4 cloves garlic, chopped or very thinly sliced
1/4 to 1/3 cup diced piquillo pepper or drained pimiento peppers
Salt and freshly ground black pepper
Pinch saffron threads (about 20)
1 1/2 teaspoons smoked sweet or sweet paprika
1 (15-ounce) can fire-roasted diced or crushed tomatoes or 1 (15-ounce) can diced tomatoes with green chilies

Directions

Place the butter in a small pot over medium heat. Melt the butter and toast the pasta 2 to 3 minutes or until golden in color, add the rice and stir to coat. Add 1 cup stock to the pot and bring the mixture to a bubble, reduce the heat to low, cover the pot and cook 15 minutes. Stir in parsley; turn off the heat and cover. Let stand to cool. Fluff the rice with a fork then place in container and store in the refrigerator.

Meanwhile, place the rinsed trimmed chicken pieces in a shallow pan with the onion and bay leaves and cover with just enough water to come up to the top of the chicken, bring the mixture to a boil and reduce the heat to a simmer and gently poach to cook through, about 12 to 15 minutes. Place the chicken in a bowl and shred the meat with 2 forks. Reserve the stock.

While the chicken poaches start the soup by heating a Dutch oven over medium-high heat with a turn of the pan extra-virgin olive oil, add the chorizo and brown a couple of minutes. Add the onions, carrot, celery, chile, garlic, and piquillos to the pot and season with a little salt and some black pepper. Cook for 7 to 8 minutes to soften, then stir in the saffron threads and paprika to combine. Strain the chicken cooking liquids, about 2 cups, into the pot then add 3 cups stock-in-a-box, chicken, chorizo, and tomatoes. Bring the soup to a bubble, simmer a few minutes to combine flavors then cool completely, cover and place in the refrigerator for make-ahead meal.

To reheat and serve, place the soup over medium to medium-high heat covered, stirring occasionally until heated through. Add the rice to the soup and return the soup to a bubble. Serve in shallow bowls.

Recipe courtesy Rachael Ray
Show: Food Network Specials Episode: Cooking Channel: Rachael's Week in a Day (Something For Everyone)

More Rice Recipes:

Chicken & chorizo jambalaya
Chargrilled chicken with rice, spinach & pea pulao
Chipotle Cashew Chicken with Brown Rice
Fried brown rice
Tuna brown rice salad
Brown rice and tuna salad

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Spanish rice with prawns & chorizo recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Spanish rice with prawns & chorizo recipe. Enjoy quick & easy rice cooking and learn how to make Spanish rice with prawns & chorizo.

This colourful dish uses small quantities of expensive ingredients, making it great value

Easy
Serves 2
Prep 5 mins
Cook 25 mins

Ingredients

1 onion , sliced
1 red pepper , cut into chunks
olive oil
100g chorizo , chopped into pieces
150g paella rice
pinch saffron
400ml chicken stock , hot
125g cooked prawns
1 lemon , halved
small bunch parsley , chopped

Method

1. Cook the onion and pepper in 2 tbsp olive oil in a wide, shallow pan until softened. Add the chorizo and cook for a couple of minutes until the oil is released. Stir in the rice until coated in all the oils. Stir the saffron into the stock then add to the pan and stir well. Put on a lid and cook for 15 minutes until the rice is tender and the stock absorbed.

2. Stir in the prawns until heated through completely, then squeeze over lemon and toss through the parsley.

Nutrition per serving
627 kcalories, protein 32.3g, carbohydrate 71.2g, fat 25.6 g, saturated fat 6.8g, fibre 3.4g, salt 4.49 g

Recipe from olive magazine, May 2010. 
 
More Rice Recipes:

Chicken & leek rice
Garlic chilli chicken with cardamom rice
Spiced chicken with saffron rice
Lemon chicken with saffron rice
Best Spanish Rice
Saffron rice with chicken & peppers

Save and share Spanish rice with prawns & chorizo recipe

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Best Spanish Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Best Spanish Rice recipe. Enjoy quick & easy rice recipes and learn how to make  Best Spanish Rice.

Prep Time: 10 Min
Cook Time: 20 Min
Ready In: 30 Min

Ingredients

2 tablespoons oil
2 tablespoons chopped onion
1 1/2 cups uncooked white rice
2 cups chicken broth
1 cup chunky salsa

Directions

1. Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.

2. Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

Nutritional Information

Amount Per Serving  Calories: 287 | Total Fat: 6.2g | Cholesterol: 2mg

More Rice Recipes:

Saffron rice with chicken & peppers
Honey soy chicken with vegie rice
Pork and rice meatball bake
Tuna, tomato and rice triangles
Spiced pork with sesame rice
Pork rice paper rolls

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