BAKED 'PAELLA' WITH SHRIMP, CHORIZO AND SALSA VERDE
This nontraditional recipe features the ultimate paella cheat: The dish cooks in the oven, as opposed to being actively monitored on the stovetop over a flame. Cooking it this way won't get you the familiar socarrat on the bottom of the skillet, but the wonderfully crispy bits that develop at the edges of the roasting pan are delightful in their own way.
Provided by Yotam Ottolenghi
Categories grains and rice, seafood, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Heat the oven to 450 degrees Fahrenheit/230 degrees Celsius.
- Add 6 tablespoons/90 milliliters oil, the parsley, half the chile, the roughly chopped garlic, 1/4 teaspoon salt and a grind of pepper to the bowl of a food processor and pulse until finely chopped, scraping down the sides of the bowl as needed. Scrape half the salsa verde into a medium bowl and reserve the remaining salsa verde.
- Keeping the heads and tails intact, remove and discard the shrimp shells and transfer the head-on shrimp into the medium bowl with the salsa verde. Add the halibut, lemon juice, 3/4 teaspoon salt and a good grind of pepper to the bowl with the shrimp and gently toss to combine. Transfer to the refrigerator to chill while you continue with the rest.
- Add the chorizo, tomatoes, onion, tomato paste and the remaining sliced garlic, chile and 3 tablespoons oil to a large (about 15-by-10 inches/40-by-28 centimeters), deep metal roasting pan and toss to coat. Transfer to the oven and cook until sauce is thickened and browned at the edges, stirring once halfway through, about 20 minutes.
- Stir the rice, artichokes, bell pepper, paprika, saffron, 1 1/2 teaspoons salt and a good grind of pepper into the pan. Pour in the stock and hot water and stir well to combine. Cover with foil and return to the oven until the rice is cooked through and most of the liquid has been absorbed, about 25 minutes. Increase the oven temperature to 500 degrees Fahrenheit/260 degrees Celsius.
- Remove the pan from the oven, remove the foil and top with the marinated shrimp and halibut, gently pushing them into the rice without mixing it around too much. Return to the oven, uncovered, until the shrimp and halibut have cooked through, about 5 minutes.
- Spoon the reserved salsa verde over the paella. Serve warm, with the lemon wedges alongside.
Nutrition Facts : @context http, Calories 980, UnsaturatedFat 36 grams, Carbohydrate 71 grams, Fat 53 grams, Fiber 6 grams, Protein 53 grams, SaturatedFat 15 grams, Sodium 1822 milligrams, Sugar 5 grams, TransFat 0 grams
SHRIMP PAELLA WITH CHORIZO
Steps:
- Shrimp are normally an ingredient in paella and so is chorizo but I left the chicken and several other ingredients out to simplify it for you.
- In a large saute pan heat chorizo over medium heat until fat is rendered, about 3 minutes. Add garlic and cook, stirring, until fragrant. Add tomato, chicken broth, and saffron; bring to a simmer. Season generously with salt and pepper. Add rice and frozen peas; stir to combine. Cover and bring up to a simmer. Let cook for about 2 minutes. Season shrimp with salt and pepper and lay on top of rice mixture. Cover and continue to cook until shrimp are just done, about 4 more minutes. Season with salt and pepper, if necessary, and serve.
PAELLA WITH CHORIZO, SHRIMP, AND BABY ARTICHOKES
Steps:
- Trim off the stems from the artichokes flush with the bottom, and then pull away their outer leaves down to the inner yellow ones. Cut off the top of each artichoke down to the yellow part. Cut each artichoke in half lengthwise.
- In a large sauté pan, heat the 3 tablespoons oil over medium heat. Add the artichokes and garlic and sauté, turning the artichokes often, until they are almost tender but still a little crunchy, about 5 minutes. Transfer to a plate and set aside in a warm place.
- Add the shrimp, increase the heat to medium-high, and sauté until just turning pink and curling up, about 5 minutes. (Add more oil if necessary to keep them from burning.) Transfer to the plate with the artichokes.
- Add the sausage and sauté, stirring from time to time to break it into large clumps, until firm, about 5 minutes. Add the rice, stir to mix, and sauté until it is opaque, 2 to 3 minutes.
- Stir in the 6 cups water and the salt and bring to a boil. Decrease the heat to maintain a brisk simmer and cook, stirring often, until the rice is al dente and the liquid is mostly absorbed, about 20 minutes. (Add more water if the dish starts to dry out before the rice is cooked.)
- Stir in the saffron, then the artichokes and shrimp. Cover the pan loosely with a kitchen cloth and let stand for 10 minutes for the rice to steam dry. Serve hot.
SEAFOOD AND CHORIZO PAELLA
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Simmer the chicken stock in a medium saucepan.
- In a 13-inch paella pan, heat the olive oil over medium-high heat. Add the chorizo and cook until lightly browned; transfer to a paper-towel-lined plate. Add the onions, peppers and garlic to the pan and cook until softened, about 5 minutes. Add the tomatoes and stir to combine, then stir in the rice and saffron. Deglaze the pan with the white wine and cook, stirring, until most of the liquid has evaporated, 2 minutes. Pour in 5 cups of the simmering chicken stock and bring to a boil over high heat, stirring constantly. Immediately remove the pan from the heat and season with salt. Arrange the chorizo and shrimp on top of the rice.
- Set the pan on the floor of the oven or on the lowest oven rack and bake, uncovered, for 20 minutes. (Do not stir the paella once it goes in the oven.) Scatter the peas over the paella, return to the oven and continue cooking until all the liquid has been absorbed and the rice is tender but not too soft, another 5 to 10 minutes. If the rice needs further cooking, add the remaining cup of stock and cook for an additional 5 to 10 minutes.
- Let the paella stand at room temperature, covered with foil, for 5 minutes. Serve garnished with lemon wedges and parsley.
QUICK PAELLA WITH CHORIZO, SHRIMP AND CHICKEN
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a Dutch oven, heat the olive oil over medium heat. Add the chorizo and cook until it releases its fat. 8 to 10 minutes. Add the chicken, onions and garlic and brown the chicken on all sides, about 10 minutes.
- Add the rice and toast for 30 seconds. Add the tomato paste, followed by the saffron and then the wine, stirring. Add the chicken stock, cover and cook--no stirring--for 20 to 25 minutes. By then the rice should be almost done.
- Add the shrimp, mussels and peas and continue to cook until the rice is fluffy and the mussels have opened. Season with salt and pepper. Finish with the scallions and serve.
SHEET-PAN PAELLA WITH CHORIZO, MUSSELS, AND SHRIMP
This classic Spanish dish comes together in a snap when cooked on a baking sheet.
Provided by Katherine Sacks
Categories Bake Kid-Friendly Dinner Mussel Shrimp Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Sheet-Pan Dinner Small Plates
Yield Makes 4 servings (8 cups)
Number Of Ingredients 19
Steps:
- Arrange rack in center of oven and preheat to 350°F. Coat rimmed baking sheet with cooking spray. Spread rice on sheet and toast 5 minutes.
- Meanwhile, bring broth, bay leaf, pepper, paprika, saffron, and 1 tsp. salt to a low boil over medium heat in a medium saucepan. Pour broth mixture into a measuring cup with a spout.
- Remove rice from oven and stir. Arrange chorizo and shallots evenly over rice and pour broth mixture carefully over. Cover baking sheet with inverted second baking sheet, then bake 20 minutes. Carefully remove top baking sheet, stir rice mixture, and continue to bake, uncovered, 5 minutes more.
- Combine shrimp with remaining 1/2 tsp. salt in a medium bowl. Remove baking sheet from oven, discard bay leaf, and stir rice mixture again. Scatter shrimp, mussels, tomatoes, peas, red peppers, and olives over rice. Continue baking until rice is tender, shrimp is opaque and pink, and mussels have opened, about 8 minutes more. Transfer mixture to a serving bowl and toss with parsley.
SHRIMP AND CHORIZO PAELLA
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 425*F. In a medium-size pot over medium heat, combine first 5 ingredients and bring to a simmer. 2. In a Dutch oven or a large ovenproof skillet with a lid (at least 3 l) heat oil over medium heat, add chorizo and onion and cook 4 minutes, stirring occasionally. Stir in rice and cook until glossy, 1 minute. Add tomatoes and warmed stock and season with salt and pepper. Stir in shrimp, peas and artichokes. Cover and bake until rice is tender, about 25 min. Remove from oven and let stand 5 minutes, covered. 3. Divide paella into shallow bowls. Garnish with parsley.
More about "paella with chorizo shrimp and baby artichokes recipes"
SPANISH PAELLA RECIPE WITH SHRIMP & ARTICHOKE HEARTS
From spainonafork.com
Cuisine SpanishCategory Main CourseServings 2Total Time 45 mins
- Drain a can of artichoke hearts and pat them dry, finely mince 4 cloves of garlic, finely dice 1/2 of a red bell pepper, pat dry 15 jumbo shrimp that have been peeled and deveined and season them with sea salt and freshly cracked black pepper and reserve 1 cup of Spanish bomba rice
- Heat a paella pan with a medium-high heat and add a generous 1/4 cup of extra virgin Spanish olive, 1 minute later season the oil with sea salt and add the artichoke hearts and cook for about 4 minutes until they start to brown, then make a well in the middle and add the diced bell peppers and cook for 3 minutes, make another well in the middle and add the minced garlic and cook for 30 seconds, season with a generous 1/2 teaspoon of smoked paprika and mix it all together, then add 1/2 cup of tomato puree, season with sea salt and freshly cracked black pepper and mix it all together until well combined
- After cooking the tomato puree for 1 minute add 2 1/2 cups of water, a 1/4 teaspoon of saffron threads (pinch them into the water), season again with sea salt and give it a gentle mix, once it comes to a boil add the 1 cup of bomba rice and gently distribute the rice with a wooden spoon, then add the 15 jumbo shrimp, after 2 minutes flip the shrimp around, at this point do not mix the rice, you can give the pan a quick shake once in a while, 10 minutes after adding the rice lower the fire to a low heat, 3 minutes later and there is very little water left heat it back to a medium-high heat for 2 minutes to achieve the socarrat, remove the pan from the heat and cover for 5 minutes
CHORIZO AND SHRIMP PAELLA RECIPE | BON APPéTIT
From bonappetit.com
3.9/5 (20)Estimated Reading Time 6 minsServings 4
- Process onion, celery, and garlic in a food processor until finely chopped; transfer to a small bowl. Add tomatoes to processor and process until smooth; set soffritto aside.
- Heat 2 Tbsp. oil in a 12"–14" paella pan or skillet over medium-high. Add chorizo and cook, turning occasionally, until golden brown on both sides, about 5 minutes. Transfer to a plate.
- Add shrimp to same skillet, season with salt, and cook, turning occasionally, until browned and cooked through, about 2 minutes. Transfer to plate with chorizo.
- Heat remaining ½ cup oil in same skillet over medium-high. Add reserved soffritto and cook, stirring occasionally, until softened, 8–10 minutes. Add wine, bring to a boil, and cook until mixture is reduced by half, about 3 minutes. Add paprika, sugar, and 2 tsp. salt. Increase heat to high and cook, stirring constantly, until mixture is thick, about 3 minutes. Add stock and saffron and bring to a boil.
SHRIMP AND CHORIZO PAELLA RECIPE | RECIPE - RACHAEL RAY …
From rachaelrayshow.com
SPANISH PAELLA WITH CHORIZO, CHICKEN AND SHRIMP - WHOLE …
From wholefoodsmarket.com
WEEKNIGHT CHORIZO AND SHRIMP PAELLA - BETTER HOMES
From bhg.com
SHRIMP AND CHORIZO PAELLA RECIPE - EASY PAELLA AT HOME
From foxandbriar.com
SPANISH PAELLA WITH SHRIMP AND ARTICHOKE HEARTS - SIDECHEF
From sidechef.com
5/5 (1)Total Time 45 minsCuisine SpanishCalories 416 per serving
EASY SHRIMP PAELLA – A COUPLE COOKS
From acouplecooks.com
4.8/5 (4)Total Time 45 minsCategory Main DishPublished Feb 1, 2016
CHICKEN CHORIZO PAELLA | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
CHICKEN, CHORIZO AND SHRIMP PAELLA RECIPE - EATS BY THE BEACH
From eatsbythebeach.com
SHRIMP AND CHORIZO PAELLA RECIPE | HELLOFRESH
From hellofresh.com
SPANISH PAELLA RECIPE (SEAFOOD, CHICKEN, & CHORIZO) - HOUSE OF …
From houseofnasheats.com
SHRIMP AND CHORIZO LAZY PAELLA RECIPE - SERIOUS EATS
From seriouseats.com
PAELLA WITH CHORIZO, SHRIMP, AND BABY ARTICHOKES RECIPE - EAT YOUR …
From eatyourbooks.com
SHRIMP & CHORIZO PAELLA RECIPE | HELLOFRESH
From hellofresh.com
CHORIZO AND SHRIMP PAELLA - TWO OF A KIND
From twoofakindcooks.com
PAELLA WITH ARTICHOKES & CHICKEN | SOMETHING NEW FOR DINNER
From somethingnewfordinner.com
You'll also love