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
PAELLA. AMERICAN-STYLE
I make rice a roni quite a bit and I kept adding to it and finally came up with this.
Provided by Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a large skillet over medium-high heat. Add the olive oil, tomato paste and beef. Brown the steak; transfer to a bowl and set aside.
- Make the rice a roni in a large skillet, according to manufacturer's instructions. Just before you put on the lid, add all of the remaining ingredients, except the beef mixture. Simmer for 20 to 25 minutes. Add the beef the last 10 minutes of cooking to warm through.
- Click here to view Food Network Kitchen's healthier version of this recipe.
Nutrition Facts : Calories 600, Fat 26.5 grams, SaturatedFat 9.5 grams, Cholesterol 146 milligrams, Sodium 1117 milligrams, Carbohydrate 44 grams, Fiber 4 grams, Protein 47 grams
BROWN RICE PAELLA
I found this on the web. I love paella...specially after a trip to Spain. But I switch to brown rice a few years back, so I wanted to have my paella and my brown rice. I did a search on the web and found this recipe which I've been making ever since. I love it, hope you will too. I'm not really sure about the time so it's a guess.
Provided by Chef BennyBoo
Categories One Dish Meal
Time 1h8m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Adjust oven rack to lower-middle position; heat oven to 350 degrees. Toss shrimp, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 tablespoon oil, and 1 teaspoon garlic in medium bowl; cover with plastic wrap and refrigerate until needed. Season chicken thighs with salt and pepper; set aside.
- Heat 2 teaspoons oil in large Dutch oven over medium-high heat until shimmering but not smoking. Add peppers and cook, stirring occasionally, until skin begins to blister and turn spotty black, 3 to 4 minutes. Transfer peppers to small plate and set aside.
- Add 1 teaspoon oil to now-empty Dutch oven; heat oil until shimmering but not smoking. Add chicken pieces in single layer; cook, without moving pieces, until browned, about 3 minutes. Turn pieces and brown on second side, about 3 minutes longer; transfer chicken to medium bowl. Reduce heat to medium and add chorizo to pot; cook, stirring frequently, until deeply browned and fat begins to render, 4 to 5 minutes. Transfer chorizo to bowl with chicken and set aside.
- Add enough oil to fat in Dutch oven to equal 2 tablespoons; heat over medium heat until shimmering but not smoking. Add onion and cook, stirring frequently, until softened, about 3 minutes; stir in remaining garlic and cook until fragrant, about 1 minute. Stir in tomatoes; cook until mixture begins to darken and thicken slightly, about 3 minutes. Stir in rice and cook until grains are well coated with tomato mixture, 1 to 2 minutes. Stir in chicken broth, wine, saffron, bay, and 1/2 teaspoon salt; increase heat to medium-high and bring to boil, uncovered, stirring occasionally.
- Cover pot and transfer to oven; cook until rice absorbs most of liquid, about 30 minutes. Remove pot from oven; add chicken and chorizo, cover pot, and transfer to oven; cook for 15 minutes. Remove pot from oven; scatter shrimp over meat and rice, insert mussels hinged side down into rice (so they stand upright), arrange bell pepper strips in pinwheel pattern, and scatter peas over top. Cover and return to oven; cook until shrimp are opaque and mussels have opened, about 12 minutes.
- Let paella stand, covered, about 5 minutes. Discard any mussels that have not opened and bay leaf, if it can be easily removed. Sprinkle with parsley and serve, passing lemon wedges separately.
INVENTED RICE PAELLA
I call this invented because I came up with it in about ten minutes while trying to figure out what to eat for dinner. It's very quick and easy and I think the tomatoes and garlic are what really add the flavour to this dish.
Provided by Marissa Reedhead
Categories White Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat butter in a large saucepan on a medium heat and add the onions.
- When the onions begin to become transparent, add the mushrooms, garlic and chicken stock.
- Add the cooked rice and salt.
- Sautee the rice for about 7 minutes, stirring frequently until the chicken stock is absorbed.
- Add the tomatoes, basil and oregano and cook another 10 minutes on medium-low heat.
- Serve as a perfect side dish to grilled chicken.
Nutrition Facts : Calories 180.7, Fat 3.7, SaturatedFat 2, Cholesterol 8.5, Sodium 359.4, Carbohydrate 32.7, Fiber 1.6, Sugar 3.4, Protein 4.2
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- In a medium bowl, mix together 2 tablespoons of olive oil, Hot Hungarian paprika, oregano, salt and pepper. Stir in the shrimp and coat evenly, then cover and refrigerate.
- In the meantime, heat another 2 tablespoons olive oil in a skillet over medium heat and saute the onion for about 5 minutes or until almost translucent. Stir in the bell pepper and sausage and cook for another 5 minutes. Once cooked, place into a large bowl and set aside.
- Take the shrimp from the refrigerator and cook in the same skillet on medium heat, about 3 minutes per side or until both sides are pink. Place the shrimp in the same bowl with the chorizo and bell pepper mix and set aside.
- Next, toast the rice. Heat the remaining 2 tablespoons of olive in a large skillet over medium heat. Add in the garlic, red pepper flakes, and rice. Stir to the coat the rice with the olive oil evenly for about 3 minutes. Then, add in the saffron threads, bay leaf, Half the parsley, chicken stock and lemon juice. Bring to a boil, cover, then reduce heat to a medium low to simmer. Allow to simmer for 20 minutes, stirring occasionally to prevent burning of the rice. When the rice is cooked, top with the chorizo and shrimp mixture and sprinkle remaining parsley. Serve immediately.
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