BIG PAELLA WITH SEAFOOD AND CHICKEN
Provided by Marc Murphy
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat some oil in a large paella pan or skillet over medium-high heat until shimmering. Add the chorizo and cook, stirring, until browned, then remove and reserve. Pat the chicken dry with paper towels and sprinkle on both sides with salt and pepper. Gently place the chicken in the pan skin-side down and cook until browned, about 4 minutes. Flip the chicken and cook on the second side until browned, about 4 minutes more. Remove the chicken to a plate. Add the bell pepper, onion and garlic and cook, stirring, until soft, 4 to 5 minutes.
- Meanwhile, soak the saffron in 3 tablespoons water in a small bowl. Add the rice to the pan and cook, stirring to coat the rice with oil, until the rice is toasted, about 3 minutes. Add the saffron and its soaking water and stir to combine. Add 5 cups of the stock, any reserved juices from the chicken and the tomatoes and bring the liquid to a simmer. Return the chicken to the pan, nestling it into the rice, and cook, uncovered, moving the pan around every few minutes and adjusting the heat as necessary to maintain a gentle simmer, until the rice is quite al dente and has absorbed all the liquid, 12 to 15 minutes. (If the pan gets dry before the rice is ready, add some of the remaining stock.)
- Nestle the clams into the rice hinge-side down and cook, without stirring, for 5 minutes. Add the mussels hinge-side down along with the shrimp and chorizo. Top with the peas and cook without stirring until the clams and mussels open and the shrimp turns bright pink, 5 minutes more. 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 toasting at the bottom?it will form a dark brown, crispy crust on the bottom called soccarat. Discard any shellfish that does not open. Remove from the heat and serve immediately, family-style.
SEAFOOD-AND-CHICKEN PAELLA
Dried chorizo contributes a spicy note to this paella made with chicken thighs and fresh mussels and shrimp. Saffron, which is traditional in the Spanish rice dish, adds a vibrant gold color and distinctive flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h15m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees, with rack in lowest position. In a saucepan, combine broth, saffron (if using), and paprika; bring to a simmer and keep warm.
- In a large skillet (at least 12 inches wide), heat oil over medium. Season chicken with salt and pepper. When oil is very hot, cook chicken, skin side down, until skin is golden, 5 to 7 minutes. Flip, spoon off all but 1 teaspoon fat from skillet, and push chicken to side.
- Add chorizo to skillet and cook until browned, about 3 minutes. Add onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add tomatoes and cook, stirring frequently, until thickened, about 10 minutes.
- Add rice; stir to coat thoroughly with tomato-chorizo mixture. Stir in hot broth and 1/2 teaspoon salt (skillet will be very full). Arrange chicken evenly on top, making sure rice is submerged. Bring to a boil and cook, stirring rice occasionally, 8 minutes. Nestle mussels in cooking liquid and cook 2 minutes more. Arrange shrimp on top.
- Place skillet in oven and cook until all liquid is absorbed, 10 to 12 minutes. Let paella stand 10 minutes before serving.
Nutrition Facts : Calories 590 g, Fat 25 g, Fiber 1 g, Protein 51 g
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
CHICKEN AND SEAFOOD PAELLA
Steps:
- In a large stock pot over high heat add 2 tablespoons oil. Add the chicken thighs and ham hocks and brown thighs on both sides. Remove chicken to a plate, leaving the ham hocks in the pot. Add to pot 1 cup of onions, celery, carrots and garlic and cook for 5 to 7 minutes. Deglaze with white wine and reduce by half. Next add the seafood stock, saffron and 2 quarts of water and let simmer for 2 hours or until reduced by half. When stock is finished simmering, strain and hold stock on low heat.
- In a large saute pan or paella pan add the remaining 2 tablespoons oil, chorizo, red bell pepper and the remaining 1 cup onion, cook until the onions are translucent, but do not brown. Add rice, salt and pepper to pan and saute until all grains of rice are coated with oil of the pan. Form rice around the pan so it is level, next add 1 cup of broth at a time to the rice; do not stir the rice. When rice is al dente, or 3/4 of the way of being fully cooked, add chicken thighs, shrimp, scallops, mussels, and clams. Bury the seafood items in the rice so they will cook.
- Add final cup of broth and cover entire pan tightly with another pan or lid. Let sit off heat for 10 to 15 minutes or until seafood is cooked.
- Garnish with scallions and Roma tomatoes
SPANISH PAELLA (WITH CHICKEN AND SEAFOOD)
A wonderful Spanish Paella that's very easy to make and the presentation is great as well. You'll need a very large skillet or a paella pan. The clams are optional, but I would recommend using them.
Provided by Just Call Me Martha
Categories One Dish Meal
Time 57m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Heat 3 tbsp oil in large skillet on medium high heat.
- Add chicken pieces and fry 3 to 4 minutes per side until golden.
- Remove from skillet and season with salt and pepper.
- Add onions and peppers to skillet.
- Sauté 2 minutes.
- Stir in garlic, paprika and thyme.
- Sauté 1 minute and add shrimp.
- Sauté until shrimp turn pink.
- Add 1 Tbsp oil if needed.
- Sprinkle rice into pan.
- Sauté, stirring frequently 2 to 3 minutes or until coated with oil.
- Stir in tomatoes.
- Season well.
- Combine stock and saffron and stir into rice mixture.
- Bring to boil.
- Boil for about 2 minutes, reduce heat to medium.
- Return chicken and push down into rice.
- Cook uncovered for 15 minutes.
- Stock should be bubbling.
- Stir rice around and add shrimp, lima beans, red peppers and clams.
- Cook for 10 minutes longer.
- Remove from heat and cover for 10 minutes.
- To serve, sprinkle with parsley and garnish with lemon wedges and green onions.
Nutrition Facts : Calories 607.5, Fat 18.4, SaturatedFat 3.9, Cholesterol 193.6, Sodium 1314.3, Carbohydrate 65.5, Fiber 5, Sugar 3, Protein 42
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PAELLA RECIPE - JO COOKS
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- Cook chicken and sausage: In a large paella pan heat the olive oil over medium heat. Add the chicken and sausage, season with salt and pepper, then cook for about 5 minutes until the chicken is no longer pink.
- Add onion and garlic: Move the chicken and sausage to one side of the pan, then add the onion to the other half, season with a bit of salt and pepper and cook for 2 minutes until the onion becomes translucent and soft. Add the garlic and cook for another minute.
- Cook the rice: Add the arborio and fire roasted tomatoes to the pan and stir well. Let the rice cook in the sauce from the tomatoes for about 5 minutes, you will notice it will start to brown on the bottom, which is what you're looking for. Add the broth, hot sauce, smoked paprika, saffron and season with salt and pepper if needed. Stir everything together and cover with a large lid. Cook for about 15 minutes or until most of the liquid has been absorbed by the rice, without stirring. The rice will not be cooked through at this time.
- Add seafood: Turn down the heat to medium-low. Arrange the shrimp, mussels and clams over the rice, cover with a lid again and cook for another 10 minutes or until the mussels and clams open up.
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