Curry Seafood Paella With Rice And Noodles Recipes

Steps:

• In a small saucepan, cook pasta according to package directions; drain and cool., Meanwhile, place a large nonstick skillet coated with cooking spray over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan., In same skillet, heat canola oil over medium-high heat. Add squash, red pepper and garlic; stir-fry 2-3 minutes or until squash is crisp-tender. Stir in curry powder, ginger and pepper flakes. Add rice and pasta; drizzle with soy sauce, lime juice and sesame oil. Heat through, tossing to combine. Stir in green onions, cashews and cooked eggs.

Steps:

• Preheat the oven to 375 F. Saute the chopped onions in the 4 tablespoon of vegetable oil in medium heat on a wide, oven safe pan (or paella pan/even a roasting pan for large servings). Saute until soft, about a minute. Then add half of the mashed garlic, rice, and noodles and saute until noodles/rice are well coated in the mixture, about 2-3 mins. Add all the dry spices (excluding salt) and continue to saute for another minute. Add the chicken stock and canned tomatoes in the pan with the rice/noodles. Stir till combined and cover with foil under the medium heat until slight boil, about 3-5 mins. (Occasionally stir so the rice/noodles do not stick on the bottom of the pan) Uncover the pan, add the defrosted corn and carrots, then place the clams and mussels on top of the mixture. Cover pan tightly with heavy duty foil. Bake until rice/noodle is tender, about 25-30 minutes. As the rice is baking, combine the shrimp, squid, and scallops with salt, pepper, and a 1 tsp of oil in a separate bowl. Set aside. Open the foil, then quickly arrange a single layer of the shrimp, squid, and scallop mixture. Also sprinkle the defrosted peas on top of the seafood. Immediately cover the pan again with the foil and bake another 15-20 mins until the shrimp is opaque (* Note: Do not over cook seafood at this point unless rice is not done. Check every 3 mins afterwards until rice is soft. If there is excess liquid, take off the foil to evaporate some of the liquid) Uncover and slightly fluff the rice mixture with a fork. Sprinkle parsley or cilantro over the pan and add the chopped cashews for final garnish.

Steps:

• Heat the oil over medium-high heat in a 6-quart Dutch oven. Add the sausages and stir, breaking up the sausages into small pieces with a wooden spoon, until cooked through, about 4 minutes. Add the chicken, 1/4 teaspoon salt and pepper. Cook until the chicken is no longer pink on the outside, 1 to 2 minutes. Transfer the chicken and sausage to a medium bowl, using a slotted spoon.
• Add the garlic, fennel, onion, bell pepper and 1/2 teaspoon salt and pepper to the pan. Cook until almost tender, about 5 minutes. Add the clam juice, tomatoes with juices, paprika, saffron, cayenne and bay leaves. Add the spaghetti and cook, uncovered, until almost tender, stirring occasionally, about 9 minutes. Return the chicken and sausage to the pan. Bring the sauce to a simmer. Add 1/4 teaspoon salt and pepper. Add the halibut, clams and shrimp. Cover and cook until the clams open, 4 to 5 minutes. Discard any unopened clams. Remove the cover, reduce heat to medium-low, and simmer gently until fish, shrimp and chicken are just tender, 4 to 5 minutes. Remove the bay leaves and discard. Season with salt and pepper. Mix in the parsley and serve.