EASY PAELLA
An easy to make paella using chorizo, chicken, and shrimp.
Provided by mls
Categories World Cuisine Recipes European Spanish
Time 1h
Yield 8
Number Of Ingredients 19
Steps:
- In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
- Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
- Spread rice mixture onto a serving tray. Top with meat and seafood mixture.
Nutrition Facts : Calories 736.2 calories, Carbohydrate 45.7 g, Cholesterol 202.5 mg, Fat 35.1 g, Fiber 2.9 g, Protein 55.7 g, SaturatedFat 10.3 g, Sodium 1204.2 mg, Sugar 1.9 g
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
THE ULTIMATE PAELLA
For a taste of seaside Spain, serve Tyler Florence's The Ultimate Paella recipe, an authentic rice dish studded with chicken, chorizo, clams, shrimp and lobster.
Provided by Tyler Florence
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Combine the paprika and oregano in a small bowl. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.
- Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.
- In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.
- Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.
QUICK AND EASY PAELLA
Consider this a gateway paella and the first step to a serious, lifelong addiction. When I first do a version of a classic dish like paella, I try to use a minimum number of ingredients and steps to focus on technique. After learning the method, you'll ideally use a wider variety of ingredients, like clams, mussels, squid, and chicken, which will make your rice that much more interesting. Garnish with extra virgin olive oil, freshly chopped flat-leaf parsley, and lemon wedges.
Provided by Chef John
Categories World Cuisine Recipes European Spanish
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Cook and stir reserved shrimp shells and 2 teaspoons olive oil in a saucepan over medium heat until shells are pink and fragrant, 1 to 2 minutes. Stir saffron into shells; add chicken broth, bring to a simmer, and cook until broth is a rusty brown and fragrant, about 20 minutes.
- Strain saffron broth through a fine-mesh sieve; measure out 2 cups of broth, pour into a small saucepan, and place over low heat to keep broth hot.
- Preheat oven to 425 degrees F (220 degrees C).
- Heat 1 tablespoon olive oil in a large, oven-proof skillet over medium heat. Cook chorizo slices in hot oil until browned, about 2 minutes per side. Add onion to sausage; cook and stir until soft and slightly translucent, about 3 minutes. Reduce heat to medium-low.
- Stir garlic into chorizo mixture; cook and stir until fragrant, about 1 minute. Add rice to skillet and stir to coat rice completely in oil; stir in peas.
- Pat rice mixture evenly into the bottom of the skillet. Arrange shrimp in a single layer over the top of the rice. Lay pepper strips around and in between shrimp; season with salt, paprika, and cayenne pepper.
- Increase heat to high. When rice begins to sizzle in the skillet, pour reserved 2 cups hot saffron broth over the shrimp; gently shake the skillet to distribute liquid.
- Bake rice mixture in the preheated oven until rice is almost tender and still a bit wet, about 20 minutes.
- Place skillet over medium-high and cook until rice is tender, liquid is absorbed, and rice caramelizes and crusts slightly on the bottom of the skillet, 3 to 5 minutes.
Nutrition Facts : Calories 476.4 calories, Carbohydrate 46.9 g, Cholesterol 150.2 mg, Fat 19.3 g, Fiber 2 g, Protein 26.4 g, SaturatedFat 6.2 g, Sodium 975.1 mg, Sugar 2.7 g
MARIA'S PAELLA
This is the paella all your family and friends will beg you to make again. It has the true flavor of Spain and has been made by my family in Catalonia, Spain for many generations. Enjoy!
Provided by Desi Carrimko
Categories World Cuisine Recipes European Spanish
Time 1h10m
Yield 6
Number Of Ingredients 18
Steps:
- Heat olive oil in a very large skillet or paella pan over medium-high heat until it begins to smoke. Place chicken thighs skin-side down into oil and sear until golden brown on both sides, about 5 minutes; set aside.
- Stir in onion and garlic, and cook until the onion has softened and turned translucent, about 1 minute. Add green and red bell peppers, calamari, and small shrimp; cook for 2 minutes more.
- Stir in salt, saffron, tomatoes, peas, rice, and water until well combined. Add chicken thighs, and simmer for 15 minutes over medium-high heat, stirring frequently to make sure rice does not stick.
- Decoratively nestle clams and jumbo shrimp into the rice. Reduce heat to medium-low, cover, and simmer for 10 minutes. Place the scallops into the paella, recover, and continue simmering until the rice is tender and the scallops firm and opaque, about 5 minutes. Garnish with lemon wedges to serve.
Nutrition Facts : Calories 814.3 calories, Carbohydrate 87.4 g, Cholesterol 210.9 mg, Fat 29.9 g, Fiber 4.3 g, Protein 47.2 g, SaturatedFat 5.6 g, Sodium 770 mg, Sugar 2.1 g
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.
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
EASY PAELLA
Whip up this easy version of the traditional Spanish seafood dish straight from the storecupboard. Add extras such as chorizo and peas if you like
Provided by Jane Hornby
Categories Dinner, Main course
Time 40m
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large frying pan or wok. Add the onion and soften for 5 mins.
- Add the smoked paprika, thyme and paella rice, stir for 1 min, then splash in the sherry, if using. Once evaporated, stir in the chopped tomatoes and chicken stock.
- Season and cook, uncovered, for about 15 mins, stirring now and again until the rice is almost tender and still surrounded with some liquid.
- Stir in the seafood mix and cover with a lid. Simmer for 5 mins, or until the seafood is cooked through and the rice is tender. Squeeze over the lemon juice, scatter over the parsley and serve with the lemon wedges.
Nutrition Facts : Calories 431 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 2.1 milligram of sodium
BEST PAELLA
A big pan of paella is the perfect choice when cooking for a crowd. All you need to round out the meal is fresh bread and a green salad.-Jane Montgomery, Hilliard, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 24 servings (1 cup each).
Number Of Ingredients 19
Steps:
- In a large skillet, cook turkey and chorizo in oil in batches until browned. Remove with a slotted spoon and keep warm. , In the same skillet, saute onions and red pepper until tender. Add garlic and cayenne; cook 1 minute longer. Stir in tomato puree and wine. Bring to a boil; cook and stir for 2 minutes or until thickened. , Transfer to a stock pot. Stir in the water, rice, broth, salt, thyme, saffron, bay leaf, turkey and chorizo. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender. , Add shrimp; cook for 2-3 minutes or until shrimp turn pink. Remove from the heat; discard bay leaf. Stir in olives and parsley.
Nutrition Facts : Calories 536 calories, Fat 26g fat (9g saturated fat), Cholesterol 159mg cholesterol, Sodium 1430mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 1g fiber), Protein 39g protein.
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