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
PAM'S PAELLA
I developed this recipe for the Ninja Chef challenge this week. The first thing I thought of when the "secret ingredients" of bacon, scallops and coffee were announced was bacon wrapped scallops. But I knew that I wanted something more "challenging" for my dish. I found a basic recipe for paella and Pam's Paella was born. Buon...
Provided by Pam Ellingson
Categories Other Main Dishes
Time 1h50m
Number Of Ingredients 16
Steps:
- 1. Place the saffron and stock (and any shells from shrimp or other seafood) in a small saucepan on low until the liquids are hot. (You can also do this in the microwave)
- 2. Chop pancetta into 3/4 inch pieces. Chop chicken breast into 1 inch pieces. In a large (12 to 15-inch) skillet or paella pan, saute chopped pancetta until soft, add the coffee and let evaporate completely while pancetta finishes browning. Remove pancetta to a plate and set aside.
- 3. Add 2 Tbsp oil to the pan if needed. Quickly pat dry and season the scallops with a little salt and pepper. Sear the scallops in batches until brown and crusty on both sides, about 1-2 minutes per side. Remove the scallops to the plate.
- 4. Add the chicken and brown, turning it on all sides, about 2-5 minutes until no longer pink. Set aside on the plate.
- 5. Turn the heat down to medium and sauté the onions in the remaining fat until translucent, scraping up any leftover brown bits from the pan. If the pan is dry, you may need to add another tablespoon of oil. Add the garlic, shallots and sliced peppers. Cook for another few minutes.
- 6. Add the rice and stir to coat in the onion mixture, allowing it to get covered in the oil and begin to toast. After 3-5 minutes, add the sherry, and cook until the liquids have evaporated by nearly half. Use your spatula to help deglaze the pan and lift up any caramelized bits.
- 7. Stir in the tomatoes (and their juices), paprika, salt and pepper. Return the pancetta to the pan. Strain saffron-stock and pour in as much as needed to submerge the rice mixture. Bring the liquid to a boil, then reduce the heat to medium-low or low, cover with lid very slightly ajar and simmer until all the liquid is absorbed, and the rice is beginning to become crusty around the edges, about 25-45 minutes.(Check occasionally after 15 minutes for this small an amount and add a little more broth if needed to cook rice to tender.)
- 8. Arrange the scallops, chicken and shrimp around the surface of the paella, and add any juices back in the pan. Cover until seafood and chicken is reheated, any juices are absorbed and the rice is tender. Garnish with chopped parsley and lemon wedges. Serve hot, straight from the skillet.
- 9. NOTE: I substituted a large leek, sliced white part only, for the onion and shallot in this batch of paella. I also had a small lobster that I cleaned, chopped and added tail and claw meat. For a little extra kick, I used about 1/4 to 1/2 tsp ground Aleppo pepper along with the smoked paprika.
SPANISH-STYLE PAELLA
If you enjoy cooking ethnic foods, this Spanish paella recipe will be a favorite. It's brimming with generous chunks of sausage, shrimp and veggies.-Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan or skillet over medium-high heat, cook sausage and chicken in oil for 5 minutes or until sausage is lightly browned and chicken is no longer pink, stirring frequently. Add garlic; cook 1 minute longer. Drain if necessary. , Stir in rice and onion. Cook until onion is tender and rice is lightly browned, stirring frequently. Add the broth, tomatoes, paprika, cayenne, salt and saffron. Bring to a boil. Reduce heat to low; cover and cook for 10 minutes. , Stir in the shrimp, peppers and peas. Cover and cook 10 minutes longer or until rice is tender, shrimp turn pink and liquid is absorbed. Top with fresh parsley and lemon wedges, if desired.
Nutrition Facts : Calories 237 calories, Fat 7g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 543mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.
More about "pams paella recipes"
WHAT IS A PAELLA PAN? (AND DO I REALLY NEED ONE?)
From marthastewart.com
TRADITIONAL SPANISH PAELLA RECIPE | MYRECIPES
From myrecipes.com
PAELLA RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
RECIPE HOME - PAMS
From pams.co.nz
PAELLA SIMPLIFIED | PAM'S PARTY PLACE
From pamspartyplace.com
Estimated Reading Time 4 mins
CHICKEN AND CHORIZO PAELLA RECIPE | HEALTHY DELICIOUS
From healthy-delicious.com
PAM'S PAELLA | RECIPE | SHELLFISH RECIPES, RECIPES, PAELLA
From pinterest.com
BROWSE ALL OUR RECIPE COLLECTIONS | PAM
From pamcookingspray.com
SPANISH PAELLA RECIPES | AUTHENTIC PAELLA PANS, RECIPES, AND MORE …
From paellapans.com
RECIPES – PAMELA'S PRODUCTS
From pamelasproducts.com
PAELLA RECIPE FROM PAM FARMER | EF TOURS BLOG
From blog.eftours.com
10 BEST PAELLA PANS REVIEWS - THE PAN HANDLER
From thepan-handler.com
HOW TO SCALE RECIPES - AUTHENTIC PAELLA PANS, RECIPES, AND MORE
From paellapans.com
10 BEST PAELLA RECIPES | YUMMLY
From yummly.com
PAMS PAELLA RECIPES
From tfrecipes.com
You'll also love