You can add anything to rice but saffron is an essential.
Good recipie is chicken tomatoes, garlic, red and green pepper saffron and rice.
Fry the chicken and garlic, add pepper and fry then add the tomato and stir until it has thickened a little, ad stock or water and stock cube and leave to simmer for 20 minutes with the saffron added. Throw in rice and cook until the rice is a- la-dente. Cover and leave for a few minutes to allow the liquid to be absorbed into the rice.
first go out and buy some frozen sofrito..Goya is the brand name .it has every thing you ll need to make good P.R rice..except gondolas you ll also have to purchase those. 3 table spoons of sofrito and heat till dissolved.then add one cup of rice 2 tablespoons of cooking oil..warm a bit..then add two cups of tap water..stir and bring to a boil..shut it down to simmer and wait 15 minutes.covered..turn off heat and let set a few minutes..sofrito has green peppers onions,garlic,clintro,pimentos..add to taste.you ll love it..Jewels carries it..good luck
is this what youre looking for?
Shrimp and Scallop Easy Paella
Recipe courtesy Ingrid Hoffmann
6 cups chicken stock
3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
4 garlic cloves, finely chopped
1 red pepper, seeded, ribbed and thinly sliced
1 green pepper, seeded, ribbed and thinly sliced
1 teaspoon Spanish saffron, pistils only
4 links Spanish dry-cured chorizo (about 6 ounces), sliced
1 1/2 cups white rice
1 (10-ounce) can diced tomatoes with chiles
3 tablespoons tomato paste
2 pounds raw, peeled large shrimp
1 pound sea scallops
Salt and pepper
1/3 cup chopped Italian parsley leaves
Lemon wedges, for decoration
In a medium saucepan, heat the chicken stock until boiling.
In a separate large saucepan or paella pan over medium-high heat, heat the oil and add the onion, the garlic, the peppers, the saffron and the chorizo. Cook for 6 minutes or until vegetables are soft and chorizo is browned.
Stir in the rice, tomatoes and tomato paste until well mixed and cook for 5 minutes. Add the boiling chicken stock little by little, stirring each addition constantly until the stock is almost absorbed.
Cover the paella pan with aluminum foil, and cook for 25 minutes, until rice is tender. Add the shrimp and the scallops and let cook covered for 5 to 7 minutes more.
Decorate with the chopped parsley and lemon wedges.
Sep 6th 2010 • 15:09
by ginatec2
You can add anything to rice but saffron is an essential.
Good recipie is chicken tomatoes, garlic, red and green pepper saffron and rice.
Fry the chicken and garlic, add pepper and fry then add the tomato and stir until it has thickened a little, ad stock or water and stock cube and leave to simmer for 20 minutes with the saffron added. Throw in rice and cook until the rice is a- la-dente. Cover and leave for a few minutes to allow the liquid to be absorbed into the rice.
Sep 6th 2010 • 17:09
by 2 cents
first go out and buy some frozen sofrito..Goya is the brand name .it has every thing you ll need to make good P.R rice..except gondolas you ll also have to purchase those. 3 table spoons of sofrito and heat till dissolved.then add one cup of rice 2 tablespoons of cooking oil..warm a bit..then add two cups of tap water..stir and bring to a boil..shut it down to simmer and wait 15 minutes.covered..turn off heat and let set a few minutes..sofrito has green peppers onions,garlic,clintro,pimentos..add to taste.you ll love it..Jewels carries it..good luck
Sep 6th 2010 • 17:09
by Miss Libby
is this what youre looking for?
Shrimp and Scallop Easy Paella
Recipe courtesy Ingrid Hoffmann
6 cups chicken stock
3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
4 garlic cloves, finely chopped
1 red pepper, seeded, ribbed and thinly sliced
1 green pepper, seeded, ribbed and thinly sliced
1 teaspoon Spanish saffron, pistils only
4 links Spanish dry-cured chorizo (about 6 ounces), sliced
1 1/2 cups white rice
1 (10-ounce) can diced tomatoes with chiles
3 tablespoons tomato paste
2 pounds raw, peeled large shrimp
1 pound sea scallops
Salt and pepper
1/3 cup chopped Italian parsley leaves
Lemon wedges, for decoration
In a medium saucepan, heat the chicken stock until boiling.
In a separate large saucepan or paella pan over medium-high heat, heat the oil and add the onion, the garlic, the peppers, the saffron and the chorizo. Cook for 6 minutes or until vegetables are soft and chorizo is browned.
Stir in the rice, tomatoes and tomato paste until well mixed and cook for 5 minutes. Add the boiling chicken stock little by little, stirring each addition constantly until the stock is almost absorbed.
Cover the paella pan with aluminum foil, and cook for 25 minutes, until rice is tender. Add the shrimp and the scallops and let cook covered for 5 to 7 minutes more.
Decorate with the chopped parsley and lemon wedges.
Sep 6th 2010 • 18:09
by Lindata
This is a real short cut but it works for me…use a can of V8 (or Spicy V8) instead of part of the water.
Sep 6th 2010 • 19:09
by ~Janisâ?
I NEED A RECIPE PLZ…IM PUERTO RICAN AND CANT COOK 2 SAVE MY LIFE…HELP!!
Sep 6th 2010 • 21:09
by City Boy
I like to make this one:
Suggested Wrappers: Armenian lavash or eight-inch flour tortillas
3/4 cup olive oil
1/4 cup coarsely chopped garlic
1 tablespoon paprika
1/4 to 1/2 teaspoon dried red pepper flakes
1 1/2 pounds medium shrimp, peeled and deveined
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley
3 plum tomatoes, cored, seeded, and diced
3 tablespoons sliced pimiento-stuffed green olives
One 5-ounce package yellow rice, cooked according to directions, hot
RECIPE preperation —————————————-…
Heat the olive oil in a large sauté pan or skillet over medium heat. Add the garlic, and sauté for 1 minute, stirring constantly, or until the garlic has begun to brown. Add the paprika and red pepper flakes, and sauté for 30 seconds. Raise the heat to medium high, and add the shrimp. Sauté for 2 to 3 minutes, or until the shrimp have turned pink. Season with salt and pepper to taste, and stir in the parsley.
Stir the tomatoes and olives into the rice.
Place the wrappers on a counter, and spoon a portion of rice on one edge of each, leaving a 1 1/2-inch border on both sides. Tuck the sides over the filling, and roll wrappers firmly but gently, beginning with the filled edge. Cut in half on the diagonal, and serve immediately.
The rice can be prepared up to a day in advance and refrigerated, tightly covered with plastic wrap. Reheat it in a microwave oven or over low heat.
Sep 6th 2010 • 21:09
by Put A Smile on That Face!
Do you exactly need a recipe, b/c you can just use Zaterains rice mix. It’s easier.
Sep 6th 2010 • 22:09
by Robyn Dana
they sell it at wal mart in a box for like $2 or less its yellow rice. sooo good.