QUICK CHICKEN AND CHORIZO PAELLA
Steps:
- Heat oven to 400°F. Heat oil in a large casserole or paella pan over high heat. Add chorizo and cook until browned and fragrant, about 1 minute. Add onion, red bell pepper, and garlic. Cook, stirring occasionally, until vegetables are tender, about 3 minutes.
- Add rice (medium or short grain rice), pimenton, saffron, and bay leaves. Stir to combine and coat the rice, about 1 minute. Add chicken stock and bring to a boil. Add roast chicken, frozen peas, and tomato; stir to combine.
- Transfer skillet to oven. Cook uncovered until rice is tender and no liquid remains, about 20 minutes. Remove from the oven. Fluff with a fork and serve immediately.
EASY CHICKEN AND SHRIMP PAELLA
Spanish chorizo, available in many supermarkets, spices up this robust one-pan dinner that's made with chicken thighs and drumsticks as well as shrimp. Arborio rice soaks up the dish's savory flavors as it cooks.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 40m
Number Of Ingredients 13
Steps:
- Season chicken with salt and pepper. In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium-high. Working in batches, cook chicken (do not crowd pot) until browned, 7 to 8 minutes, turning once. Transfer to a plate (reserve pot); set aside.
- Place bell pepper, chorizo, onion, garlic, and tomatoes (with their juice) in pot; season with salt and pepper. Cook, stirring occasionally, until liquid has evaporated, 4 to 6 minutes.
- Add rice; cook, stirring, until translucent around edges, 1 to 2 minutes. Add broth and chicken; bring to a boil. Reduce to a simmer; cover, and cook until rice begins to soften, about 10 minutes. Add peas and shrimp, submerging them in liquid. Cover and cook until shrimp are opaque throughout, 4 to 6 minutes.
PAELLA WITH CHICKEN, CHORIZO AND SHRIMP
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- In a mortar or food processor, grind parsley, almonds and garlic to a paste. Set aside. Place stock in saucepan, add saffron, bring to simmer and remove from heat.
- Heat oil in 17-inch paella pan, on two burners if necessary, or in two 13-inch pans. Add chorizo and saute until heated through. Remove from pan. Season chicken with salt and pepper, place in pan and saute until nicely browned, leaving legs and thighs in pan a little longer than breast pieces. Remove chicken. Lower heat. Saute onion and leek until soft but not brown.
- Preheat oven to 400 degrees. Add red and yellow peppers to paella pan. When soft, add tomatoes and wine. When most of the liquid has evaporated, add paprika and rice and stir to coat. Add stock mixture and stir. Simmer 5 minutes.
- Fold in parsley mixture, beans and chorizo. Add chicken and simmer another 5 minutes. Arrange shrimp on top. Place in oven about 15 minutes, until chicken and rice are cooked.
- Remove from oven, cover loosely with foil and set aside 10 minutes. Garnish with olives and serve.
Nutrition Facts : @context http, Calories 613, UnsaturatedFat 27 grams, Carbohydrate 16 grams, Fat 41 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 11 grams, Sodium 1254 milligrams, Sugar 6 grams, TransFat 0 grams
GRILLED PAELLA WITH CHICKEN, CHORIZO, SHRIMP AND MUSSELS
The beauty to grilling your paella is that a grill has more room for a large paella pan than a stovetop. You will have more even heat distribution on the bottom of the pan, which helps create a beautiful socarrat, also known as the caramelized crispy rice on the bottom of a paella.
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Preheat a grill to medium on one side and medium high on the other side. If using charcoal, stack the briquettes so they are layered at least halfway up to the grates.
- Remove 4 wide strips of zest from the lemons, then cut the lemons in half and set aside. Combine the chicken broth, lemon zest strips and the saffron in a medium saucepan. Peel the shrimp, leaving the tails intact, then add the shells to the saucepan. Devein the shrimp, place in a bowl, season with salt and pepper and refrigerate until ready to grill. Heat the broth mixture over medium-low heat until steaming; cook 25 to 30 minutes, reducing the heat as needed if the broth starts to simmer. Strain into a large measuring cup or heatproof container.
- Meanwhile, combine the bell pepper, onion, tomatoes and garlic in a food processor and pulse until finely chopped. Put the chicken in a large bowl and toss with 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and the smoked paprika.
- Grill the lemon halves and chicken over medium-high heat, turning occasionally, until the lemon halves are charred, 3 to 5 minutes, and the chicken skin is golden brown and crisp, 15 to 17 minutes. Remove to a plate.
- Meanwhile, set a 15-inch paella pan on the grill grates over medium heat and add the remaining 1 tablespoon olive oil. Add the chorizo and cook, flipping once, until golden brown, 3 to 4 minutes. Add the tomato mixture, season with salt and pepper and cook, stirring occasionally, until the juices have almost evaporated, about 10 minutes. Add the wine and cook until the liquid is evaporated, 3 to 4 more minutes. Add the rice and a big pinch of salt; stir to combine and toast lightly, 1 to 2 minutes. Add the strained broth and stir to combine. Close the grill and cook without stirring, rotating the pan 180 degrees halfway through, until the rice is plumped and about half of the liquid is absorbed, 6 to 8 minutes.
- Stir in the olives and peas. Nestle the chicken, shrimp and mussels in the rice. Grill, covered and rotating the pan 180 degrees halfway through, until the shrimp and chicken are cooked through and the mussels have opened, 10 to 20 more minutes (discard any mussels that do not open).
- Remove the paella from the grill and top with the parsley. Serve with the grilled lemon halves.
PAELLA WITH CHORIZO, SHRIMP, CLAMS AND CHICKEN WITH GARLIC AIOLI
Steps:
- For the paella: Add the chicken stock, saffron threads and shrimp shells to a medium saucepan and simmer, covered, for 10 minutes.
- Meanwhile, coat the paella pans generously with olive oil. Add the chorizo, dividing it between the two pans. Set the pans over medium-low heat and cook, stirring occasionally, until the fat has rendered and the chorizo is crispy, 5 to 7 minutes. Add the chicken to the pans and season with salt. Cook, stirring occasionally, until the chicken is beginning to brown, but isn't cooked all the way through.
- Add the garlic, celery, onions, peppers and tomato to a food processor and pulse until chopped into a coarse paste. Add to the paella pans and cook until all of the liquid has evaporated and the veggies are soft and slightly caramelized, about 10 minutes. Add the peas and cook 2 to 3 minutes.
- Add about 1/2 cup of the stock to each pan and stir, making sure to scrape up the fond from the bottom of the pans. Season to taste with salt. Add about another cup of the stock to each pan, then bring the liquid to a boil.
- Add the rice and stir until thoroughly combined. Nestle the clams into the rice and cook for 5 minutes. Nestle the shrimp into the rice and simmer until the shrimp are pink and cooked through and the clams have fully opened, 5 minutes.
- For the aioli: Meanwhile, add the vinegar, garlic and egg yolks to a food processor and process until combined. With the machine running, slowly add the oil to emulsify the mixture. Season to taste with salt.
- For serving: Garnish with the chives and a drizzle of aioli.
More about "quick paella with chorizo shrimp and chicken recipes"
RECIPE: SPANISH PAELLA WITH CHORIZO, CHICKEN AND SHRIMP
2014-04-12 Heat 1/2 cup of the broth in a pot until simmering, add saffron and set aside for 10 minutes. Meanwhile, heat oil in a (14- to 16-inch) paella pan …
From wholefoodsmarket.com
Servings 8Calories 430 per servingTotal Time 1 hr 10 mins
From wholefoodsmarket.com
Servings 8Calories 430 per servingTotal Time 1 hr 10 mins
- Meanwhile, heat oil in a (14- to 16-inch) paella pan or a large, deep skillet over medium-high heat.
- Add chicken, shrimp and chorizo, and cook, stirring occasionally, until lightly browned, 6 to 8 minutes.
CHICKEN, CHORIZO AND SHRIMP PAELLA RECIPE - EATS BY …
2019-04-30 Stir the meat into the rice and chorizo and allow to begin cooking for 5 minutes. Use a spatula to spoon the sofrito into the skillet. Stir into the meats and rice. Pour in the chicken stock and wine. Add the artichoke hearts and …
From eatsbythebeach.com
From eatsbythebeach.com
OVEN PAELLA WITH CHICKEN, SHRIMP, AND CHORIZO - THE DAILY …
2011-01-06 Preheat the oven to 375 degrees. Crumble the saffron threads into a small bowl and pour the hot water over them. Let them soak while preparing the meat. Put a 5 or 6-quart Dutch oven or other large stovetop-to-oven pot with …
From thedailymeal.com
From thedailymeal.com
EASY CHICKEN, CHORIZO AND SHRIMP PAELLA - IOWA GIRL EATS
Place a lid on top then lower heat and simmer until rice has nearly absorbed all the broth and is just slightly al dente, 13-15 minutes. Stir in shrimp and peas then place lid back on top and let skillet sit off the heat for 5 minutes. Season with …
From iowagirleats.com
From iowagirleats.com
QUICK PAELLA WITH CHORIZO, CHICKEN, & SHRIMP - RIGHTRICE
Preparation: In a large frying pan, heat one tablespoon of the olive oil over medium heat. Add the onion, peppers, and a pinch of salt and cook, stirring frequently, until the onion and peppers have softened, about 5 minutes. Add the sliced chorizo and cook until browned, about 2 minutes. Stir in the RightRice to coat the grains with the oil.
From rightrice.com
Estimated Reading Time 1 min
From rightrice.com
Estimated Reading Time 1 min
QUICK CHICKEN AND CHORIZO PAELLA : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. ... Chicken Casserole Recipes With Bisquick Turkey Pot Pie Recipe With Bisquick Topping Quick Cookie Recipes ...
From recipeschoice.com
From recipeschoice.com
QUICK PAELLA CHICKEN CHORIZO : TOP PICKED FROM OUR EXPERTS
Explore Quick Paella Chicken Chorizo with all the useful information below including suggestions, reviews, top brands, and related recipes,... and more. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian Best Bean Recipes Vegetarian Sweet Potato Stew Recipe Vegetarian …
From recipeschoice.com
From recipeschoice.com
SHRIMP PAELLA WITH CHORIZO RECIPES ALL YOU NEED IS FOOD
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 …
From stevehacks.com
From stevehacks.com
QUICK CHICKEN AND CHORIZO PAELLA - BIGOVEN.COM
Heat oven to 400. Cook chorizo about 1 minute. Add onion, pepper, and garlic. Cook, stirring occasionally, until vegetables are tender, about 3 minutes. Add rice, paprika, and bay leaves. Stir to coat the rice. Add chicken stock and bring to a boil.
From bigoven.com
From bigoven.com
QUICK SHRIMP AND CHORIZO PAELLA RECIPE | MYRECIPES
Cook for about 1 minute. Step 2. Pour in broth and bring to a boil. Stir in tomatoes. Bring mixture to a simmer, then cover pot with a tightfitting lid. Step 3. Transfer to oven and bake for 15 minutes. Add peas and shrimp; cook for 5 minutes more. Remove from oven and let rest for 10 minutes before removing lid.
From myrecipes.com
From myrecipes.com
QUICK PAELLA WITH CHORIZO, SHRIMP AND CHICKEN | RECIPE | PAELLA, …
Apr 19, 2020 - Get Quick Paella with Chorizo, Shrimp and Chicken Recipe from Food Network. Apr 19, 2020 - Get Quick Paella with Chorizo, Shrimp and Chicken Recipe from Food Network . Apr 19, 2020 - Get Quick Paella with Chorizo, Shrimp and Chicken Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and …
From pinterest.ca
From pinterest.ca
QUICK PAELLA WITH CHORIZO, SHRIMP AND CHICKEN | RECIPE | FOOD …
Nov 3, 2018 - Get Quick Paella with Chorizo, Shrimp and Chicken Recipe from Food Network. Nov 3, 2018 - Get Quick Paella with Chorizo, Shrimp and Chicken Recipe from Food Network . Nov 3, 2018 - Get Quick Paella with Chorizo, Shrimp and Chicken Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows …
From pinterest.ca
From pinterest.ca
QUICK PAELLA WITH CHORIZO, SHRIMP AND CHICKEN – RECIPES NETWORK
2015-03-23 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. Step 2. 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 ...
From recipenet.org
From recipenet.org
QUICK PAELLA WITH CHORIZO SHRIMP AND CHICKEN - COOL FOOD DUDE
Paella with Chorizo excerpted from Men with the Pot Cookbook: Delicious Grilled Meats and Forest Feasts by Kris Szymanski and Slawek Kalkraut. Join the Men with the Pot and make a memorable meal! Learn to cook over the fire and enjoy a bit of bushcraft or use your grill for mouthwatering meats, rustic bakes, and more.
From coolfooddude.com
From coolfooddude.com
You'll also love