Tag: rice

Chicken and Seafood Paella

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Canarian Recipes: Paella de pollo y marisco

A recipe rich in flavour and tradition, this dish combines the best of land and sea in a single paella pan, creating a tasty, aromatic rice dish perfect for family sharing. Ideal for a special meal.

Ingredients

(Serves 4)

  • 400 g round rice
  • 2 chicken thighs, chopped
  • 150 g prawns or king prawns
  • 200 g mussels
  • 100 g squid rings
  • 1 ripe grated tomato
  • 1/2 red pepper, sliced
  • 2 cloves of garlic
  • 1 litre fish or chicken stock
  • 1 teaspoon sweet paprika
  • A few strands of saffron or food colouring
  • Extra virgin olive oil
  • Salt to taste
  • Lemon (optional for serving)

Method

  1. In a large paella pan, add a generous dash of olive oil and brown the chicken pieces over medium-high heat until well browned. Remove and set aside.

  2. In the same paella pan, sauté the chopped garlic and red pepper. Add the grated tomato and cook for a few minutes until the sofrito thickens.

  3. Incorporate the squid and sauté for a couple of minutes. Then add the sweet paprika, mixing quickly to prevent burning.

  4. Add the rice and stir for a minute to allow it to absorb the flavours of the sofrito.

  5. Pour in the hot stock, add the saffron or food colouring, and season with salt. Distribute the chicken, prawns, and mussels evenly across the paella pan.

  6. Cook over medium heat for about 18–20 minutes without stirring, until the rice is cooked and the stock has been absorbed.

  7. Remove from the heat and allow the paella to rest for 5 minutes before serving.

Tip
Serve the paella with lemon wedges and accompany it with a fresh salad.
Change seafood to suit your taste.

 

Easy Arancini Balls

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Classic Italian Arancini Rice Balls in bite size form! Make risotto in the oven to make these with ease, or use leftover risotto. Shallow fried or baked!

Ingredients

Baked Risotto – Rice Mixture

  • 2 tbsp butter
  • 2 garlic cloves , minced
  • 1 small onion , finely diced
  • 1 1/2 cups risotto rice (arborio)
  • 1/2 cup white wine (or stock or water)
  • 3 1/2 cups chicken broth/stock
  • 1 cup milk

Cheese Mixture

  • 1 egg
  • 1 cup grated cheddar cheese
  • 3/4 cup grated mozzarella cheese
  • 2 1/2 tbsp finely chopped fresh parsley or 1 1/2 tbsp dried
  • 1/2 tsp salt
  • Pepper

Coating

  • 1/2 cup plain flour
  • 1/2 tsp salt
  • Black pepper
  • 2 eggs
  • 2 cups panko breadcrumbs
  • Cooking oil 

Instructions

  1. Preheat oven to 180C/350F.
  2. Melt butter in a skillet over medium heat.
  3. Add garlic and onion and cook for 5 minutes until soft.
  4. Add rice and stir until grains turn translucent.
  5. Add wine and turn up the heat to medium high.
  6. Cook until liquid is mostly absorbed/evaporated.
  7. Add chicken broth and milk.
  8. Stir, bring to simmer, cover, then transfer to oven.
  9. Baked, covered, for 30 to 40 minutes until all liquid is absorbed and rice is tender.
  10. Remove from oven and allow to cool.
  11. Add rice mixture ingredients and mix to combine.
  12. Cover and transfer to refrigerator for at least 3 hours or preferably overnight.

Coating

  1. Mix flour, salt and pepper in a shallow bowl, eggs in another (lightly beaten) and panko in a third shallow bowl.
  2. Measure out a scoop of rice mixture (about 2 1/2 tbsp) and roll into a ball.
  3. Roll in flour, then dredge in egg mixture, then coat in panko, pressing to coat.
  4. Repeat with remaining mixture.

Cooking

  1. In a medium saucepan, pour in 1″/2.5cm depth of oil and heat over medium high heat.
  2. Toss in a breadcrumb and if it starts sizzling immediately, the oil is hot enough.
  3. Carefully transfer a few balls into the hot oil, using a spoon.
  4. Turn frequently so they cook golden evenly, and when they are a deep golden brown, remove onto a paper towel lined plate to drain.
  5. Repeat with remaining balls.

Panko Substitute

  • Crackers.
  • Crushed Pretzels.
  • White Bread (Crust Removed)
  • Crushed Potato Chips.
  • Crushed Tortilla Chips.
  • Dry Stuffing Mix.
  • Corn Flakes.

In a food processor, process the crumbs until you get a texture you like, which could range from fine to large.

Cuban Rice

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Canarian Recipes: Arroz a la Cubana

Arroz a la Cubana is a simple, classic dish that is very popular in Spain and Latin America. It is perfect when you want something quick, inexpensive, and filling.

Ingredients for 1

  • White rice (80–100 g)
  • 1 egg
  • 1 small ripe banana
  • Fried tomato (to taste)
  • Olive or sunflower oil
  • Salt

Method

  1. Wash the rice and cook it in salted water until it is fluffy. Drain well.
  2. Peel the banana, cut it in half (or into slices), and fry it until golden brown.
  3. In the same pan, fry the egg with a runny yolk (or to your preference).
  4. Serve the rice, add the hot fried tomato, and accompany it with the banana and egg.

Popular Variations
With sausages
With chorizo or ham
With avocado