Weeknight Paella Recipes

EASY PAELLA

You may not think of paella as a weeknight dish, but this half-hour recipe might change your mind. The trick is to start it on the stove and finish it in a superhot oven so you get a nice, crisp crust on the bottom. The name "paella" refers not to a combination of rice, seafood, sausage and other meats, but rather to the paellera, a large pan that looks like a flat wok. But you don't need one to make a good paella. A cast-iron skillet will do just fine. Shrimp is called for here, but you can use chicken, sausage, vegetables, scallops, pork or firm tofu in its place.

Provided by Mark Bittman

Categories dinner, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

Easy Paella image

Steps:

Preheat the oven to 500 degrees, or as near as you can. Warm the stock in a saucepan with the saffron. Place a 10- or 12-inch skillet over medium-high heat and add the oil. One minute later, add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
Add the rice, and cook, stirring occasionally, until glossy -- just a minute or two. Season liberally with salt and pepper, and add the warmed stock, taking care to avoid the rising steam. Stir in the shrimp, and transfer the pan to the oven.
Bake about 25 minutes, until all the liquid is absorbed and the rice is dry on top. Garnish, and serve immediately.

Nutrition Facts : @context http, Calories 605, UnsaturatedFat 11 grams, Carbohydrate 89 grams, Fat 15 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 2 grams, Sodium 1024 milligrams, Sugar 5 grams

Ingredients

4 cups chicken stock (see text)
Pinch saffron
3 tablespoons olive oil
1 medium onion, minced
2 cups short- or medium-grain rice
Salt and fresh black pepper to taste
2 cups raw peeled shrimp, cut into 1/2-inch chunks
Minced parsley for garnish

WEEKNIGHT PAELLA

Try our skillet-made, Spanish-inspired paella that's ready in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 10

Weeknight Paella image

Steps:

In 12-inch skillet, heat oil over medium-high heat. Add rice mix and stir-fry vegetables; cook 2 to 3 minutes, stirring constantly, until rice mix begins to brown.
Stir in broth, water, bay leaf and seasoning packet from rice mix. Heat to boiling; reduce heat to low. Cover; simmer 5 minutes.
Stir in sausage and peas. Add chicken pieces. Heat to boiling over medium-high heat; reduce heat to low. Cover; simmer 10 minutes. Stir in shrimp. Cover; cook about 5 minutes or until shrimp and chicken are thoroughly heated. Remove bay leaf before serving.

Nutrition Facts : Calories 530, Carbohydrate 12 g, Cholesterol 170 mg, Fat 3, Fiber 0 g, Protein 45 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1430 mg, Sugar 2 g, TransFat 1/2 g

Ingredients

2 tablespoons olive or vegetable oil
1 package (5.9 oz) chicken-and-garlic rice and vermicelli mix
1 cup frozen bell pepper and onion stir-fry (from 1-lb bag)
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
3/4 cup water
1 dried bay leaf
1/2 lb fully cooked chorizo sausage, cut into bite-size pieces
1/2 cup frozen baby sweet peas
1 deli rotisserie chicken (2 to 2 1/2 lb), cut into 6 serving pieces
1 cup cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed

EASY PAELLA

You don't need a special paella pan to make this easy take on the classic Spanish dish. Use a wide, shallow saute pan with a lid. Chicken sausage and shrimp star in this one-pan dinner.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 50m

Number Of Ingredients 12

Easy Paella image

Steps:

In a heavy 12-inch saute pan, heat 1 tablespoon oil over medium-high heat. Cook shrimp until just pink on both sides, 4 to 5 minutes (do not overcook). Transfer to a plate.
Add remaining tablespoon oil and sausage to pan; cook over medium-high heat until beginning to brown, about 2 minutes. Add onion, and cook, stirring frequently, until translucent, 3 to 4 minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent, 1 to 2 minutes.
Stir in paprika, turmeric, tomatoes, and broth, scraping up browned bits from bottom of pan with a wooden spoon. Season with salt and pepper.
Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes. Stir in peas; cook 1 minute. Stir in cooked shrimp; serve immediately.

Nutrition Facts : Calories 338 g, Fat 10 g, Fiber 1 g, Protein 20 g

Ingredients

2 tablespoons olive oil
3/4 pound medium shrimp, peeled and deveined
1 (12 ounces) chicken sausage, sliced in 1/2-inch rounds
1 medium onion, finely chopped
2 cloves garlic, minced
1 1/2 cups long-grain rice
1/4 teaspoon paprika
1/4 teaspoon ground turmeric
1 can (14.5 ounces) diced tomatoes
2 cans (14.5 ounces each) reduced-sodium chicken broth
Coarse salt and ground pepper
1 cup frozen green peas, thawed

WEEKNIGHT PAELLA

This is a super quick paella dish that can be made in about 1/2 an hour. The flavors aren't as complex as the original but this is close. It uses an already cooked rotisserie chicken.

Provided by mommyoffour

Categories One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Weeknight Paella image

Steps:

In 12 inch skillet, heat oil over medium high heat.
Add rice mix and stir fry vegetables; cook 2 to 3 minutes, stirring constantly, until rice mix begins to brown.
Stir in broth, water, bay leaf and seasoning packet from rice mix.
Heat to boiling; reduce heat to low.
Cover; simmer 5 minutes.
Stir in sausage and peas.
Add chicken pieces.
Heat to boiling over medium-high heat; reduce heat to low.
Cover; simmer 10 minutes.
Stir in shrimp.
Cover; cook about 5 minutes or until shrimp and chicken are thoroughly heated.
Remove bay leaf before serving.

Nutrition Facts : Calories 523.1, Fat 34.4, SaturatedFat 10.3, Cholesterol 121, Sodium 776.3, Carbohydrate 15.2, Fiber 5, Sugar 0.9, Protein 39.7

Ingredients

2 tablespoons olive oil
1 (6 ounce) package chicken and garlic rice vermicelli mix (rice a roni)
1 cup frozen onion and three pepper blend
1 (14 ounce) can chicken broth
3/4 cup water
1 dried bay leaf
1/2 lb fully cooked chorizo sausage, cut into bite sized pieces
1/2 cup frozen baby peas
1 rotisserie-cooked chicken, cut into six serving pieces
1 cup cooked deveined peeled medium shrimp, thawed and tails removed

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WEEKNIGHT PAELLA - BETTER HOMES & GARDENS

Web Dec 1, 2017 Directions Thaw scallops and shrimp, if frozen. Rinse scallops; pat dry. Cut any large scallops in half. Prepare rice according …
From bhg.com
5/5 (2)
Total Time 25 mins
Author Sabrina Harvey
Calories 537 per serving

Thaw scallops and shrimp, if frozen. Rinse scallops; pat dry. Cut any large scallops in half. Prepare rice according to microwave package directions. Stir in turmeric.
Meanwhile, in a large skillet heat oil over medium-high heat. Add scallops; cook 2 minutes or until opaque, turning once. Remove from skillet. Reduce heat to medium and add sausage to skillet. Cook and stir 2 to 4 minutes or until heated through and starting to brown. Stir in tomatoes and saffron. Cook and stir 2 minutes more.
Stir hot rice, shrimp, and scallops into sausage mixture. Heat through. Season to taste with salt and pepper. If desired, sprinkle with parsley.

Weeknight Paella Recipes

EASY PAELLA

WEEKNIGHT PAELLA

Try our skillet-made, Spanish-inspired paella that's ready in 30 minutes.

EASY PAELLA

You don't need a special paella pan to make this easy take on the classic Spanish dish. Use a wide, shallow saute pan with a lid. Chicken sausage and shrimp star in this one-pan dinner.

WEEKNIGHT PAELLA

This is a super quick paella dish that can be made in about 1/2 an hour. The flavors aren't as complex as the original but this is close. It uses an already cooked rotisserie chicken.

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