“Chef Ef” Rice & Paella Seasoning Recipes. No MSG, No Sodium. Made with real Saffron
Chicken
Paella
Serves 10-12
Ingredients:
¼ - Cup of olive oil
4 - Lbs. dark chicken meat cut into 1’ cubes seasoned with salt and
pepper
¼ -Lb. chorizo sausages cut into ½” rounds (optional)
1- Teasp. of Spanish pimenton or sweet paprika
8 - Large cloves of garlic mashed
1- Medium onion finely chopped
1 - Red bell pepper cut into thin strips
8 - Cups of vegetable, chicken broth or water (add more liquid if needed)
¼ - Cup of dry white wine
2 - Teasp. of Chef Ef Rice and Paella Seasoning for Poultry
¼ - Cup fresh flat parsley finely chopped
Salt and Pepper to taste
4 - Cups of Short grain rice
2 - Stems of fresh rosemary (romesco)
¼ - Lb. of green peas
1 - Cup of Manzanilla olives
Preparation:
Place the paella pan (16’) on top of two burners over medium heat.
Rotate pan to prevent hot spots. . Then add the olive oil to the pan
and heat up. Add the chicken and sauté until a light golden color.
Then add the Chorizos, Paprika and sautéed briefly. Add more olive
oil if needed. Add the garlic, onion and peppers and sauté until
tender. Add the water, wine, Chef Fe Seasoning, parsley, salt and pepper
to taste and bring to a boil. Then add the rice mix well and cook over
medium heat for about 10 minutes or until most of the liquid is evaporated
but some liquid remains. . Place the rosemary, peas and olives around
the rice. Cover the pan with aluminum foil and cook over low heat for
about 20 minutes or until rice is tender turning the pan evenly to prevent
hot spots. BUEN PROVECHO
Rice and Chicken
Serves 6-8
Ingredients:
2 Lbs. of Chicken (skinless) cut into 2” inch pieces seasoned with
salt and pepper
¼ Cup of olive oil
3 Ounces of smoked ham finely diced
1 Medium onion peeled and finely chopped
4 Cloves of garlic peeled and mashed
1 Small sweet Italian Pepper seeded and finely chopped
1 Medium tomato seeded and finely chopped
5 Tablespoons of fresh cilantro finely chopped
2 Cups of water
1 Cup of chicken broth
1 Teaspoon of Chef Ef Rice and Paella Seasoning for Poultry
10 Manzanilla olives coarsely chopped
Salt and pepper to taste
2 Cups of short grain rice
3 Tablespoons of finely diced pimentos for garnish
Preparation:
Cover the chicken and place in the refrigerator for about 2 hour before
using. In a large casserole heat the oil and sauté the ham and the
reserved chicken pieces until chicken pieces are browned on all sides.
Then add the onion, garlic, pepper, tomato and cilantro and mix well. Cook
uncovered for about 5 minutes or until vegetables are soft. Add the water,
broth, Seasoning, olives, salt and pepper to taste and bring to a boil.
Add the rice and mix gently. Cook uncovered over high heat for about 12
minutes or until most of the water is evaporated but some liquid remains.
Cover and cook over low heat for about 10 minutes or until rice is tender.
Transfer the rice mixture to a serving platter and garnish with the diced
pimentos.
Seafood Rice
Serves 6-8
Ingredients:
¼ Cup of olive oil
1 Medium onion peeled and finely chopped
6 Cloves of garlic peeled and mashed
1 Small sweet Italian Pepper seeded and finely chopped
5 Tablespoons of fresh cilantro finely chopped
2 Cups of water
2 Cup of vegetable broth
1 Teaspoon of Chef Ef Rice and Paella Seasoning for Seafood
10 Manzanilla olives
Salt and pepper to taste
2 Cups of short grain rice
1 Lb. of shrimp peeled and deveined
1 Lb. of bay scallops well rinsed
Lemon slices for garnish
Preparation:
In a large casserole heat the oil and sauté the onion, garlic, pepper,
tomato and cilantro and mix well. Cook uncovered for about 5 minutes or
until vegetables are soft. Add the water, broth, Seasoning, olives, salt
and pepper to taste and bring to a boil. Add the rice and mix gently. Cook
uncovered over high heat for about 12 minutes or until most of the water
is evaporated but some liquid remains. Then add the shrimp and scallops
and mix well. Cover and cook over low heat for about 10 minutes or until
rice is tender. Transfer the rice mixture to a serving platter and garnish
with the lemon slices.
Vegetarian Paella
Serves 6-8
Ingredients:
¼ Cup of olive oil
1 Large onion peeled and finely chopped
6 Cloves of garlic peeled and mashed
1 Red bell peppers seeded and coarsely chopped
1 Green bell pepper seeded and coarsely chopped
1 Large tomato seeded and coarsely chopped
½ Cup of thinly sliced carrots
1 Cup of green squash cut into ½ inch rounds
½ Cup of green peas
3 Tablespoons of fresh cilantro finely chopped
2 Cups of water
2 Cup of vegetable broth
1 Teaspoon of Chef Ef Rice and Paella Seasoning for Vegetable
10 Manzanilla olives
Salt and pepper to taste
2 Cups of short grain rice
4 Orange slices for garnish
Preparation:
Place the paella pan (12’) on top of two burners over medium heat.
Rotate pan to prevent hot spots. . Heat the oil and sauté the onion,
garlic, peppers, tomato carrots, squash, peas and cilantro and mix well.
Cook uncovered for about 10 minutes or until vegetables are soft. Add the
water, broth, Seasoning, olives, salt and pepper to taste and bring to
a boil. Add the rice and mix gently. Cook uncovered over high heat for
about 12 minutes or until most of the water is evaporated but some liquid
remains. Cover and cook over low heat for about 10 minutes or until rice
is tender. Garnish with the orange slices. And serve
Meat Paella
Serves 10-12
Ingredients:
¼ Cup of olive oil
4 Lbs. Top round steak cut into ½ inch cubes seasoned with salt
and pepper
¼ Lb. chorizo sausages cut into ½” rounds (optional)
1 Teasp. of Spanish pimenton or sweet paprika
`8 Large cloves of garlic mashed 1 Medium onion finely chopped
1 Red bell pepper cut into thin strips
8 Cups of beef broth or water
¼ Cup of dry red wine
2 Teasp. of Chef Ef Rice and Paella Seasoning for Meat
¼ Cup fresh flat parsley finely chopped
Salt and Pepper to taste
4 Cups of Short grain rice
2 Stems of fresh rosemary (romesco)
¼ Lb. of green peas
1 Cup of Manzanilla olives
Preparation:
Place the paella pan (16’) on top of two burners over medium heat.
Rotate pan to prevent hot spots. . Then add the olive oil to the pan and
heat up. Add the meat and sauté until a dark golden color. Then
add the Chorizos, Paprika and sautéed briefly. Add more olive oil
if needed. Add the garlic, onion and peppers and sauté until tender.
Add the water, wine, Chef Fe Seasoning, parsley, salt and pepper to taste
and bring to a boil. Then add the rice mix well and cook over medium heat
for about 10 minutes or until most of the liquid is evaporated but some
liquid remains. . Place the rosemary, peas and olives around the rice.
Cover the pan with aluminum foil and cook over low heat for about 20 minutes
or until rice is tender turning the pan evenly to prevent hot spots. BUEN
PROVECHO
Chicken and Seafood Rice Stew
Serves 6-8
Ingredients:
6 Tablespoons of olive oil
1 Lb. of boneless breast of chicken cut into ½” inch cubes
1 Tablespoon of Sofrito (see glossary)
1 Medium onion peeled and finely chopped
4 Cloves of garlic mashed
1 Small green bell pepper seeded and finely cubed;
10 Cups of water
2 Cups of chicken broth
2 Cup of crushed tomato
1 Teaspoon of dried oregano
1 Stalk of celery finely diced
10 Manzanilla olives coarsely chopped
4 Tablespoons of fresh cilantro finely chopped
1 Teaspoon of; Chef Ef; Rice and Paella Seasoning Poultry
1 Teaspoon of Chef Ef Rice and Paella Seasoning Seafood
1 Bay leaves crumbled
2 Cups of medium grain rice
Salt and pepper to taste
2 Lbs. of medium shrimp peeled and deveined
8 Lemon rounds for garnish
Preparation:
In a large casserole heat the oil and sauté the chicken for about
10 minutes or until golden on all sides.; Then add the onion, garlic and
peppers and cook for about 5 minutes or until peppers are soft.; Add the
rest of the ingredients (except the shrimp and the garnish) mix well and
bring to a boil.; Cover and cook over low heat for about 30 minutes or
until rice is tender.; Add the reserved shrimp and mix well.; Continue
cooking uncovered for about 5 minutes or until shrimp are pink.; Remove
to a serving bowl and garnish with the lemon rings.