The failure of a new paella recipe

I wanted to try a "new" paella recipe that I found on the ABC website. It sounded like it should taste good, if a bit too spicy for me. The following is the recipe with the changes I made to make it less hot. It was still too hot for me though, and something was definitely not to my taste. Paella to me brings to mind the taste of saffron and short-grain rice. This recipe lacks the saffron and uses minute-rice instead, which while absorbant, isn't quite the same.

The recipe was supposed to come in under $15 and serve 4 (which explains the lack of saffron and the specialty rice). The spices used are pretty costly when initially bought, but I had them all in my pantry and, based on the amount used, my cost should still be under the $15 goal.

Paella has a long tradition in Spain, and it's a wonderful community dish that has numerous cultural variations. Chicken and shrimp paella is one of my favourite versions, but I've also made vegetarian paella too (replacing the meat with beans and adding more vegetables).

Browning chicken in oil (with the skin on) is something that takes more practice than I have. My pieces were only lightly browned, and when served, the skin was gummy and unpleasant. It would have been better to leave the chicken in the pan to crisp more before removing it to a plate. Also, I think I overcooked it. The meat itself was very tasty, but the skin ... ug.

Medium salsa is hot for me. Hot salsa is inedible. This mix is something far north of hot salsa. The depth of flavour I was expecting might very well have been there, but I couldn't taste it. I couldn't taste much of anything--even with a glass of milk and a sour cream chaser.

Without thinking, I cooked 2 cups of basmati rice beside the dish. So now I have lots of cooked basmati rice and leftover chicken (hrm... I see chicken fried rice in my near future). Regardless, here was the failure along with a few changes for next time.

Ingredients

8 cups chicken stock

2 chipotle peppers in adobo (next time I'd leave this out)

1 tsp red chili flake (next time I'll reduce this to 1/4 tsp)

1 tsp chili powder (next time I'll reduce this to 1/4 tsp)

2 tsps extra virgin olive oil

1 two-pound chicken, cut into 8 pieces

1 med yellow onion, diced

2 tbsps fresh ginger, julienned

2 tbsps paprika

2 tsp red curry powder (next time I'll leave this out)

8 whole cloves garlic, peeled (next time I'll use 4 and mash them with salt & parsley)

1 red bell pepper, cut into 1-inch pieces (next time I'll use 2 red bell peppers)

1/2 lb kielbasa sausage, sliced into 1-inch pieces

2 cups five-minute white rice (next time I'll use 2 cups short-grain spanish rice)

kosher salt (to taste)

black pepper, fresh ground (to taste)

saffron (to taste) (next time I'll add this in)

Directions

1. In a 6 quart saucepan, combine stock, chipotles, chili flake, and chili powder and bring to a boil.
   
2. Lower the heat to a simmer, and reduce the heat to minimum.
   
3. In a large 12-14-inch sauté pan, heat olive oil until almost smoking.
   
4. Season the chicken pieces generously with salt & pepper.
   
5. Brown them carefully and slowly until the skin is a deep, dark, golden brown. Work in batches so as not to overcrowd the pan.
   
6. When chicken is browned on both sides, remove it to a plate.
7. In the same pan, add the onion, paprika, red curry powder, garlic cloves, red bell pepper, and ginger.
8. Sauté until soft and golden brown, about 8 minutes.
   
9. Add the chicken stock to the onion/pepper mixture and bring to a boil.
   
10. Lower the heat and allow to simmer 10 minutes.
11. Place the browned chicken pieces in the broth and cook for 15 minutes.
    
12. Add 2 cups rice and the sausage to the pan.
    
13. Bring the mixture to a boil for 5 minutes, turn off heat and let sit for 5 additional minutes, uncovered.
    
14. Serve with a spring green salad.
    

Easy Asian Grilled Drumsticks

Taken from RecipeZaar Posted by Kittencal. The sauce is sufficient for 10 drumsticks, but can easily be doubled.

Version: 2.0	Preparation time: 10 minutes + 8 hours marinade time.
Serves: 5 (2 pc each)	Cooking time: 35-45 minutes.

Equipment:

• Mixing bowl and wire wisk
• Measuring cups and spoons.
• Cutting board and knife.
• Barbecue or baking sheet lined with tinfoil.
• Tongs.

Notes:
This is a great recipe. I halved the amount of honey, and chili flakes and it was still good. I've removed the oil, salt, and lemon juice from the original recipe due to health concerns. This works well with legs with thighs, as well as drumsticks.
Unless I'm barbecuing, I skin the legs before cooking, and divide the thigh from the leg at the joint before marinating. If using boneless, skinless chicken breasts - I suggest pan frying as the cooking time is very different.

This meal goes great with a large salad or a steamed vegetable side-dish.

Ingredients

1/4 cup	sodium reduced soy sauce
1/3 cup	lemon juice
1/4 cup	honey
1/4 cup	sesame oil
2 tablespoons	garlic, crushed and finely diced
2 tablespoons	ginger, crushed and finelydiced
2 teaspoons	chili flakes (optional)
	black pepper
10	chicken drumsticks, or other parts.

Instructions

1. In a bowl whisk together the first 8 ingredients.
2. Place the chicken parts in one or more large resealable bags.
3. Pour the marinade into the bag(s) and seal; turn to coat evenly.
4. Refrigerate for up to 8 hours, turning occasionally.
5. Set grill to medium heat, or oven to 375 F.
6. Remove the chicken and discard the marinade.
7. Place the chicken on the grill (if a barbecue) or on a baking sheet.
8. Grill or bake, turning chicken until crispy and golden brown and the chicken is thoroughly cooked.
9. Turn once (if baking) or often (if on a barbecue)
10. If baking - turn the oven to broil for a few minutes at the end to crisp the skin.

Easy asian chicken parts

This recipe is a real crowd-pleaser; and so easy it's a story unto itself. I served it last night to a bunch of hungry friends, and while I do have leftovers - it was not for want of trying to finish it all.

I usually serve this dish with a loaf of fresh multi-grain bread and a big bowl of romaine or mixed salad with a simple vinaigrette.

Admittedly, this dish tastes best if marinated overnight, but even a one-hour bath in the marinade will give the chicken the flavor it deserves. Using some of the marinade as a basting liquid will help crisp your chicken and provide additional flavor. I originally found this recipe on RecipeZaar. Posted by Kittencal, I really haven't modified it much as I've found it to be very tasty and the amount of marinade is good for a lot more than 10 drumsticks (but you'll need a really big bag or pan, and you'll want to rotate things soaking in the marinade regularly; about once every 2-3 hours). For an even darker color on the chicken skin you can use dark soy sauce; but that just adds a lot of salty flavor along with the coloration.

Leftover marinade keeps well in the fridge for about a week. If you add it to sour-cream you get a really interesting-flavored dip that tastes good with vegetables.

I've never tried baking this dish as I prefer the light charring you get when you cook chicken on the barbecue.

Ingredients

1/2 cup	soy sauce, light or low sodium if desired
2/3 cup	lemon juice, fresh squeezed
1/2 cup	honey
1/2 cup	sesame oil, light
4 tablespoons	garlic, crushed & finely diced
42 tablespoons	ginger, crushed & finely diced
4 teaspoons	chili flakes, additional to taste
	black pepper, to taste
4	green onions, chopped
10	chicken drumsticks or thighs

Instructions

1. In a bowl whisk together the first 8 ingredients.
2. Add the green onions to the mix.
3. Place the chicken drumsticks in a large resealable bag.
4. Pour a little over half the marinade on top and seal bag; remove as much air as possible from the bag.
   
5. Turn and shake the bag to coat the chicken evenly with marinade.
6. Refrigerate for up to 8 hours, turning occasionally.
7. Cover the remaining marinade and keep in the fridge.
   
8. Set grill to medium heat.
9. Remove the chicken and discard the marinade.
10. Place the chicken on the grill (if using a barbecue) or on a baking sheet (the oven must be preheated to 375 degrees C).
11. Grill, turning chicken until crispy and golden brown and the chicken is thoroughly cooked. (In the oven, cook for 10 minutes, then turn. Parts are done when the meat registers 160 degrees C - about 20 minutes).
12. If grilling, baste the chicken with the remaining marinade several times during the cooking. This will make the skin more crisp and provide a lot more flavour.