EASIEST EVER PAELLA
Think paella's too much of a challenge? Think again, this easy recipe makes it foolproof and is full of fantastic flavour
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Heat the oil in a deep frying pan, then soften the leek for 5 mins without browning. Add the chorizo and fry until it releases its oils. Stir in the turmeric and rice until coated by the oils, then pour in the stock. Bring to the boil, then simmer for 15 mins, stirring occasionally.
- Tip in the peas and cook for 5 mins, then stir in the seafood to heat through for a final 1-2 mins cooking or until rice is cooked. Check for seasoning and serve immediately with lemon wedges.
Nutrition Facts : Calories 518 calories, Fat 12 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 1.29 milligram of sodium
SLOW-COOKER PAELLA
This is from a magazine called "All You". It's a simple yet tasty recipe for those who enjoy cooking on the crockpot. Althought the recipe is called Paella I personally think that it's more like a Risotto since the dish turned out to be very moist!
Provided by Prykangel
Categories One Dish Meal
Time 24m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Warm 1 Tbsp vegetable oil in a skillet over medium-high heat and cook sausage until browned, about 5 minutes. Transfer cooked sausage to slow-cooker.
- On th same skillet cook onion, garlic and bell pepper, stirring often, until softened, 3 to 5 minutes. Transfer to slow-cooker.
- Still on the same skillet, add 1 cup chicken broth, turn up the heat to high and bring it to a boil, stirring up browned bits. Pour into slow-cooker.
- Add remaining chicken broth, can diced tomatoes, rice mix and ham to slow-cooker. Add salt if necessary. Stir and cook on low setting until rice is tender, about 4 hours.
- Stir in frozen peas and cook until heated through, about 15 minutes.
- Enjoy!
Nutrition Facts : Calories 307.9, Fat 17.6, SaturatedFat 5.5, Cholesterol 108.6, Sodium 1013.1, Carbohydrate 18.2, Fiber 2.5, Sugar 6.7, Protein 20.7
CROCKPOT EASIEST-EVER PAELLA
This truly is an easy version of paella, a dish that can be considerably complicated. Leave it to Sandra Lee to uncomplicate the recipe so that even a tired cook can produce this meal!
Provided by Lorraine of AZ
Categories Chicken Breast
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a 4-quart slow-cooker, stir together chicken, sausage, broth, undrained tomatoes, Spanish rice mix, peas, and onions until thoroughly combined.
- Cover and cook on HI heat for 2 hours. Stir in shrimp. Cover and cook for 20 or 30 minutes or until shrimp are heated through.
Nutrition Facts : Calories 258, Fat 14.9, SaturatedFat 4.9, Cholesterol 46.1, Sodium 673, Carbohydrate 11.7, Fiber 2.5, Sugar 4.6, Protein 19.8
SLOW COOKER PAELLA
Make our version of paella in a slow cooker with smoky chorizo, chicken and prawns. Serve with crusty bread and a glass of white wine
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 2h35m
Yield Serves 4-6
Number Of Ingredients 15
Steps:
- Set the slow cooker to low. Heat the oil in a frying pan over a medium heat and fry the chicken and chorizo for 7-10 mins until golden. Transfer to the slow cooker using tongs. Add the onion to the pan and fry for 5-7 mins, or until just softened. Stir in the garlic, paprika and saffron, if using, and cook for 2 mins. Pour in the wine and simmer until reduced by half. Tip into the slow cooker with the rice, tomatoes and stock. Season. Cover and cook for 1½ hrs.
- Add the peas and prawns and cook for 30 mins more. Check the rice is tender; if not, cook for another 15-30 mins.
- Scatter over the parsley and serve with lemon wedges and crusty bread, if you like.
Nutrition Facts : Calories 517 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 2 milligram of sodium
VEGETABLE PAELLA (CROCK POT)
Make and share this Vegetable Paella (Crock Pot) recipe from Food.com.
Provided by Mercy
Categories Lunch/Snacks
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a 3 1/2- or 4-quart electric slow cooker, combine the undrained spinach, rice, stock, bell pepper, roasted peppers, onion, garlic, saffron, salt, and pepper.
- Cover and cook on the LOW heat setting about 4 hours, or until the rice is just tender but the grains are still separate and not mushy; watch closely near the end of the cooking time.
- Stir in the artichokes and thawed vegetables.
- Increase the heat to the HIGH setting and cook, uncovered, 10 minutes longer.
- Serve immediately.
Nutrition Facts : Calories 240.3, Fat 1.3, SaturatedFat 0.3, Sodium 727.4, Carbohydrate 51.1, Fiber 9.8, Sugar 2.6, Protein 10
EASIEST EVER PAELLA
Think paella's too much of a challenge? Think again, this easy recipe makes it foolproof and is full of fantastic flavor.
Provided by English_Rose
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a deep frying pan, then soften the onion for 5 mins without browning. Add the chorizo and fry until it releases its oils.
- Stir in the turmeric and rice until coated by the oils, then pour in the stock. Bring to the boil, then simmer for 15 mins, stirring occasionally.
- Tip in the peas and cook for 5 mins, then stir in the seafood to heat through for a final 1-2 mins cooking or until rice is cooked. Check for seasoning and serve immediately with lemon wedges.
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