Artichoke And Chicken Sausage Cauliflower Paella Recipes

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SEAFOOD PAELLA WITH ARTICHOKES



Seafood Paella With Artichokes image

I make this every year for our Christmas Eve dinner. It is the Polish tradition to serve seafood and even though this isn't a Polish recipe, my in-laws love it! You can substitute other seafood and fish for what I have indicated. This is a great recipe for experimenting and adding what you love! I have also made this with chicken sausage included with all the fish and seafood.

Provided by MA HIKER

Categories     Spanish

Time 1h

Yield 6 serving(s)

Number Of Ingredients 18

2 tablespoons water
1/2 teaspoon saffron thread
2 teaspoons olive oil
1 cup diced onion
4 cloves garlic, crushed
1 cup water
1 (16 ounce) can chopped tomatoes
1 -2 cup chicken broth
1 dash crushed red pepper flakes
1 dash fresh ground black pepper
1 cup uncooked arborio rice
2 cups canned artichoke hearts, drained and quartered
1/2 cup dry vermouth
16 small littleneck clams or 16 small mahogany clams
1 lb large shrimp, peeled,deveined
3/4 lb sea scallops
3/4 lb fresh swordfish or 3/4 lb fresh tuna
1/4 cup minced fresh parsley

Steps:

  • Heat oil in a dutch oven (or other large cooking pot) over medium high heat.
  • Add onion, garlic; sauté 2 minutes.
  • Add saffron liquid, 1 cup water, tomatoes, chicken broth, red& black pepper and bring to a boil.
  • Stir in rice, cover, reduce heat and simmer 10 minutes.
  • Stir occasionally.
  • After 10 minutes check consistency of rice – should be creamy with some liquid.
  • If necessary add more water until rice is tender and creamy.
  • Add artichokes, vermouth, seafood& fish.
  • Cover and simmer 5 minutes or until mussel (or clam) shells open.
  • Discard any unopened shells.
  • Sprinkle with parsley.

Nutrition Facts : Calories 452.9, Fat 10.7, SaturatedFat 2, Cholesterol 174.9, Sodium 501.5, Carbohydrate 42.3, Fiber 5.4, Sugar 3.8, Protein 45.4

CHICKEN AND SAUSAGE PAELLA



Chicken and Sausage Paella image

Make and share this Chicken and Sausage Paella recipe from Food.com.

Provided by Jens Kitchen

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

4 cups chicken broth
2 tablespoons olive oil
1 large chicken, cut up
salt and pepper
2 garlic cloves, finely chopped
4 sweet sausages, cut into 1/2-inch slices
1 onion, chopped
1 red bell pepper, cut into thin strips
1 1/2 cups short-grain white rice
3 tablespoons fresh parsley, chopped
1 bay leaf
2 cups fresh peas
1 teaspoon paprika
1 lemon, cut into wedges

Steps:

  • Preheat the oven to 325 degrees F.
  • In a saucepan, heat the broth over moderate heat; keep warm.
  • In a large, shallow skillet or a paella pan, heat 1 tablespoon of the oil over moderate heat. Sprinkle the chicken pieces with salt and pepper, add to the skillet and saute for about 5 minutes on each side, or until golden brown. Remove and drain.
  • Add the garlic and sausage slices to the pan and saute for about 2 to 3 minutes on each side, or until brown. Remove the sausage, drain on paper towels and set aside.
  • Place the skillet back over moderate heat and add the remaining tablespoon of oil if needed. Add the onion and red pepper and saute for about 5 minutes, or until the onion is golden brown.
  • Add the rice and stir to coat it well with the oil and vegetables. Add the parsley and the bay leaf and stir in the warm broth and the peas. Bring to a boil and cook, uncovered, over moderately high heat for about 10 minutes, stirring occasionally.
  • Mix in the chicken and sausage. Sprinkle the dish with paprika. Place the paella in the oven and bake, uncovered, for about 20 minutes or until the rice is cooked. Serve with lemon wedges.

Nutrition Facts : Calories 746.4, Fat 39.1, SaturatedFat 10.9, Cholesterol 141.9, Sodium 859.4, Carbohydrate 52.8, Fiber 5.6, Sugar 4.9, Protein 44

ARTICHOKE AND CHICKEN SAUSAGE CAULIFLOWER "PAELLA"



Artichoke and Chicken Sausage Cauliflower

I just love a great one-pot dish that makes everyone go wow. I prepare, cook, and serve right out of my beautiful braising pan. You can also use your paella pan. Thank you to D&D Market (the new Wethersfield, CT store) for the fresh ingredients to make this great recipe. Using cauliflower as your rice makes this dish a perfect paleo side dish or main course! This is also a stove-to-table dish without any mess in 30 minutes!

Provided by Cindy Anschutz Barbieri

Categories     Squash Recipes

Time 55m

Yield 4

Number Of Ingredients 15

1 head cauliflower, broken into florets
2 tablespoons hot water
½ teaspoon saffron threads
¼ cup extra-virgin olive oil , divided
3 links sweet Italian chicken sausage, diced
1 large zucchini, chopped
1 yellow onion, chopped
1 carrot, grated
2 cloves garlic, or more to taste, minced
¼ teaspoon ground cayenne pepper
1 (15 ounce) can artichokes, drained
3 cups chicken stock
sea salt
½ teaspoon freshly ground black pepper
1 ½ cups snow peas

Steps:

  • Place cauliflower florets in a food processor; pulse into grains the size of rice.
  • Combine hot water and saffron threads in a small bowl; let stand for 3 minutes to infuse.
  • Heat 2 tablespoons olive oil in a paella pan over medium heat. Add sausage; cook and stir until browned, about 5 minutes. Stir in zucchini and onion; cook for 3 minutes. Add saffron infusion, carrot, garlic, and cayenne pepper; cook for 1 minute.
  • Stir cauliflower "rice" and artichokes into the pan. Cook and stir until slightly softened, about 3 minutes. Pour in stock; season with salt and pepper. Bring to a boil; reduce heat and simmer until most of the stock is absorbed, about 10 minutes. Stir in snow peas; simmer until all stock is absorbed, 3 to 5 minutes more.
  • Remove paella from the heat and drizzle remaining 2 tablespoons olive oil on top.

Nutrition Facts : Calories 427.3 calories, Carbohydrate 32 g, Cholesterol 25.6 mg, Fat 26.9 g, Fiber 10.4 g, Protein 18.1 g, SaturatedFat 6.4 g, Sodium 2195.6 mg, Sugar 9 g

ARTICHOKE AND CHICKEN SAUSAGE CAULIFLOWER "PAELLA"



Artichoke and Chicken Sausage Cauliflower

I just love a great one-pot dish that makes everyone go wow. I prepare, cook, and serve right out of my beautiful braising pan. You can also use your paella pan. Thank you to D&D Market (the new Wethersfield, CT store) for the fresh ingredients to make this great recipe. Using cauliflower as your rice makes this dish a perfect paleo side dish or main course! This is also a stove-to-table dish without any mess in 30 minutes!

Provided by Cindy Anschutz Barbieri

Categories     Squash Recipes

Time 55m

Yield 4

Number Of Ingredients 15

1 head cauliflower, broken into florets
2 tablespoons hot water
½ teaspoon saffron threads
¼ cup extra-virgin olive oil , divided
3 links sweet Italian chicken sausage, diced
1 large zucchini, chopped
1 yellow onion, chopped
1 carrot, grated
2 cloves garlic, or more to taste, minced
¼ teaspoon ground cayenne pepper
1 (15 ounce) can artichokes, drained
3 cups chicken stock
sea salt
½ teaspoon freshly ground black pepper
1 ½ cups snow peas

Steps:

  • Place cauliflower florets in a food processor; pulse into grains the size of rice.
  • Combine hot water and saffron threads in a small bowl; let stand for 3 minutes to infuse.
  • Heat 2 tablespoons olive oil in a paella pan over medium heat. Add sausage; cook and stir until browned, about 5 minutes. Stir in zucchini and onion; cook for 3 minutes. Add saffron infusion, carrot, garlic, and cayenne pepper; cook for 1 minute.
  • Stir cauliflower "rice" and artichokes into the pan. Cook and stir until slightly softened, about 3 minutes. Pour in stock; season with salt and pepper. Bring to a boil; reduce heat and simmer until most of the stock is absorbed, about 10 minutes. Stir in snow peas; simmer until all stock is absorbed, 3 to 5 minutes more.
  • Remove paella from the heat and drizzle remaining 2 tablespoons olive oil on top.

Nutrition Facts : Calories 427.3 calories, Carbohydrate 32 g, Cholesterol 25.6 mg, Fat 26.9 g, Fiber 10.4 g, Protein 18.1 g, SaturatedFat 6.4 g, Sodium 2195.6 mg, Sugar 9 g

ARTICHOKE AND CHICKEN SAUSAGE CAULIFLOWER "PAELLA"



Artichoke and Chicken Sausage Cauliflower

I just love a great one-pot dish that makes everyone go wow. I prepare, cook, and serve right out of my beautiful braising pan. You can also use your paella pan. Thank you to D&D Market (the new Wethersfield, CT store) for the fresh ingredients to make this great recipe. Using cauliflower as your rice makes this dish a perfect paleo side dish or main course! This is also a stove-to-table dish without any mess in 30 minutes!

Provided by Cindy Anschutz Barbieri

Categories     Squash Recipes

Time 55m

Yield 4

Number Of Ingredients 15

1 head cauliflower, broken into florets
2 tablespoons hot water
½ teaspoon saffron threads
¼ cup extra-virgin olive oil , divided
3 links sweet Italian chicken sausage, diced
1 large zucchini, chopped
1 yellow onion, chopped
1 carrot, grated
2 cloves garlic, or more to taste, minced
¼ teaspoon ground cayenne pepper
1 (15 ounce) can artichokes, drained
3 cups chicken stock
sea salt
½ teaspoon freshly ground black pepper
1 ½ cups snow peas

Steps:

  • Place cauliflower florets in a food processor; pulse into grains the size of rice.
  • Combine hot water and saffron threads in a small bowl; let stand for 3 minutes to infuse.
  • Heat 2 tablespoons olive oil in a paella pan over medium heat. Add sausage; cook and stir until browned, about 5 minutes. Stir in zucchini and onion; cook for 3 minutes. Add saffron infusion, carrot, garlic, and cayenne pepper; cook for 1 minute.
  • Stir cauliflower "rice" and artichokes into the pan. Cook and stir until slightly softened, about 3 minutes. Pour in stock; season with salt and pepper. Bring to a boil; reduce heat and simmer until most of the stock is absorbed, about 10 minutes. Stir in snow peas; simmer until all stock is absorbed, 3 to 5 minutes more.
  • Remove paella from the heat and drizzle remaining 2 tablespoons olive oil on top.

Nutrition Facts : Calories 427.3 calories, Carbohydrate 32 g, Cholesterol 25.6 mg, Fat 26.9 g, Fiber 10.4 g, Protein 18.1 g, SaturatedFat 6.4 g, Sodium 2195.6 mg, Sugar 9 g

ARTICHOKE AND CHICKEN SAUSAGE CAULIFLOWER "PAELLA"



Artichoke and Chicken Sausage Cauliflower

I just love a great one-pot dish that makes everyone go wow. I prepare, cook, and serve right out of my beautiful braising pan. You can also use your paella pan. Thank you to D&D Market (the new Wethersfield, CT store) for the fresh ingredients to make this great recipe. Using cauliflower as your rice makes this dish a perfect paleo side dish or main course! This is also a stove-to-table dish without any mess in 30 minutes!

Provided by Cindy Anschutz Barbieri

Categories     Squash Recipes

Time 55m

Yield 4

Number Of Ingredients 15

1 head cauliflower, broken into florets
2 tablespoons hot water
½ teaspoon saffron threads
¼ cup extra-virgin olive oil , divided
3 links sweet Italian chicken sausage, diced
1 large zucchini, chopped
1 yellow onion, chopped
1 carrot, grated
2 cloves garlic, or more to taste, minced
¼ teaspoon ground cayenne pepper
1 (15 ounce) can artichokes, drained
3 cups chicken stock
sea salt
½ teaspoon freshly ground black pepper
1 ½ cups snow peas

Steps:

  • Place cauliflower florets in a food processor; pulse into grains the size of rice.
  • Combine hot water and saffron threads in a small bowl; let stand for 3 minutes to infuse.
  • Heat 2 tablespoons olive oil in a paella pan over medium heat. Add sausage; cook and stir until browned, about 5 minutes. Stir in zucchini and onion; cook for 3 minutes. Add saffron infusion, carrot, garlic, and cayenne pepper; cook for 1 minute.
  • Stir cauliflower "rice" and artichokes into the pan. Cook and stir until slightly softened, about 3 minutes. Pour in stock; season with salt and pepper. Bring to a boil; reduce heat and simmer until most of the stock is absorbed, about 10 minutes. Stir in snow peas; simmer until all stock is absorbed, 3 to 5 minutes more.
  • Remove paella from the heat and drizzle remaining 2 tablespoons olive oil on top.

Nutrition Facts : Calories 427.3 calories, Carbohydrate 32 g, Cholesterol 25.6 mg, Fat 26.9 g, Fiber 10.4 g, Protein 18.1 g, SaturatedFat 6.4 g, Sodium 2195.6 mg, Sugar 9 g

ARTICHOKE PAELLA



Artichoke Paella image

Make and share this Artichoke Paella recipe from Food.com.

Provided by Sharon123

Categories     Medium Grain Rice

Time 55m

Yield 4-6

Number Of Ingredients 15

1/2 teaspoon saffron thread
2 tablespoons hot water
3 tablespoons olive oil
1 large onion, chopped
1 zucchini, coarsely chopped
2 garlic cloves, crushed
1/4 teaspoon cayenne pepper
8 ounces tomatoes, peeled, cut into wedges
15 ounces canned chick-peas, drained
15 ounces canned artichoke hearts, drained, coarsely sliced
1 1/2 cups medium grain rice
5 1/2 cups vegetable stock, simmering
5 1/2 ounces green beans, blanched
salt and pepper
1 lemon, cut into wedges, for serving

Steps:

  • Put the saffron threads and water in a small bowl and let infuse for a few minutes.
  • Meanwhile, heat the oil in a skillet and cook the onion and zucchini over medium heat, stirring, for 2-3 minutes, or until softened. Add the garlic, cayenne pepper, and saffron and it's soaking liquid and cook, stirring constantly, for 1 minute. Add the tomato wedges, chickpeas, and artichokes and cook, stirring, for an additional 2 minutes.
  • Add the rice and cook, stirring constantly, for 1 minute, or until the rice is glossy and coated. Pour in most of the hot stock and bring to a boil, then let simmer, uncovered, for 10 minutes. Do not stir during cooking, but shake the pan once or twice. Add the green beans and season. Shake the pan and cook for 10-15 minutes, or until the rice grains are cooked. If the liquid is absorbed too quickly, pour in a little more hot stock, then shake the pan to spread the liquid through the paella.
  • When all the liquid has been absorbed and you detect a faint toasty aroma coming form the rice, remove from the heat immediately to prevent burning. Cover the pan with a clean dish towel or foil and let stand for 5 minutes. Serve direct from the pan with the lemon wedges to squeeze over the rice.

SEAFOOD AND CHICKEN PAELLA WITH ARTICHOKE HEARTS



Seafood and Chicken Paella With Artichoke Hearts image

I took the concept of this recipe from Tonkcats and built around ingredients that I had.... and things I definately wanted to put in the dish. I am not normally a "last minute" cooker, so the only way I was to survive this recipe was to have everything cleaned, chopped and diced in advance and put them in little baggies and have everything ready before I started cooking. This sure made clean up a snap!!!

Provided by Abby Girl

Categories     Rice

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 23

2/3 cup olive oil
1 teaspoon italian seasoning
3 garlic, minced
2 teaspoons salt
1 teaspoon pepper
6 chicken thighs, skinned in cut into bite size pieces
12 large prawns (28 - 31 count)
3 chorizo sausage, cut in small pieces
2 large onions, chopped
1 garlic, chopped
1 red pepper, roasted
2 cups arborio rice
3 cups chicken broth (more if needed)
4 large tomatoes, peeled, seeded and chopped
1 teaspoon saffron thread
1 -1 1/2 cup white wine (more if needed)
1 cup frozen peas, rinsed in hot tap water
1/2-3/4 lb scallops
14 ounces artichoke hearts
12 -16 mussels
3 tablespoons parsley, chopped
lemon slice
parmesan cheese, grated

Steps:

  • Cut the red pepper, removing the seeds and slice into 4 sections. In the oven (475) or over the grill, roast the peppers until charred, about 12 - 15 minutes. Remove the pepper to a bowl and place a plate over it to steam the veggies for about 10 - 15 minutes. Remove the skin and cut the peppers into strips. Set aside in a baggie.
  • In a bowl, combine the olive oil, Italian seasoning, garlic, salt and pepper. In two separate containers, add the marinade to the chicken and the prawns. Cover and refrigerate overnight.
  • Remove the chicken from the marinade, reserving the marinade. Heat about 1 T of the marinade in a skillet over medium high heat and cook the chicken until lightly brown. Remove the chicken to a plate.
  • Add the sausage to the pan and cook over medium heat until well browned. Remove to the plate.
  • Add a bit of the reserved marinade to the skillet and add the onions and garlic. Cook until soft. Stir in the rice and brown slightly.
  • Remove the onions/rice mixture to a paella pan. Using part of the chicken stock, deglaze the skillet and add the liquid to the rice.
  • Add the rest of the broth, tomatoes, saffron threads, chicken and sausage. Bring to a boil, cover and simmer for 25 minutes, stirring occasionally until rice is tender.
  • Cover the peas with warm water for about 10 minutes to bring them to room temperature. Drain.
  • Add white wine, peas, scallops and artichoke hearts; toss gently.
  • Drain shrimp; push into rice mixture along with the clams. Add the red pepper.
  • Bake, covered in 350 oven for 15 - 20 minutes, or until shrimp are pink and clams are open.
  • Garnish with parsley, lemon slices and parmesan cheese.

Nutrition Facts : Calories 796.1, Fat 39.6, SaturatedFat 9.2, Cholesterol 103.9, Sodium 1486.7, Carbohydrate 69.4, Fiber 9.2, Sugar 6.8, Protein 35.9

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From fortheloveofgourmet.com


MEXICAN STYLE PAELLA WITH CHICKEN & SAUSAGE - FRESH CRAVINGS
1 Remove ½ cup of the salsa and set aside. Place remaining salsa in a blender or food processor and process until smooth. 2 Put the chicken in a bowl, add 1/2 cup of pureed salsa and toss to coat. Cover and marinate for at least 30 minutes and up to 2 hours in the refrigerator. 3 Heat 2 tablespoons of the oil in a large high sided sauté pan ...
From freshcravings.com


SIMPLE CHICKEN AND SAUSAGE PAELLA - EAT, LIVE, RUN
2014-02-04 Once hot, add the chicken and sausage. Cook for about 8 minutes, or until well browned and just cooked through. Remove from pan and place on a plate. Cover with tin foil and set aside. Add the remaining olive oil to the pot. Turn down the heat a little bit and then add the onion and bell peppers.
From eatliverun.com


ROASTED CAULIFLOWER & ARTICHOKE HEARTS – MARVELOUS MO AT HOME
2016-05-23 1 tsp kosher salt. 1/2 tsp crushed red pepper flakes. 1 tb chopped parsley plus extra for garnish. Juice of 1/2 lemon. Preheat your oven to 425 degrees. Toss the cauliflower and artichokes in the oil, salt, pepper, garlic and lemon juice. Lay across an oven-safe dish in one layer and roast on the center rack for 30 minutes. Turn the oven to broil.
From marvelousmoblog.com


STEPS TO MAKE CAULIFLOWER FRIED RICE WITH CHICKEN SAUSAGE
Remove paella from the heat and drizzle remaining 2 tablespoons olive oil on top. Substitute vegetable stock for the chicken stock if desired. Use mild or hot sausage as preferred. Info | Cauliflower Fried Rice With Chicken Sausage. prep: 25 mins cook: 27 mins additional: 3 mins total: 55 mins Servings: 4 Yield: 4 servings. TAG : Artichoke And ...
From ceckabbellonnaoke.blogspot.com


ARTICHOKE AND CHICKEN SAUSAGE CAULIFLOWER "PAELLA" …
Stir cauliflower "rice" and artichokes into the pan. Cook and stir until slightly softened, about 3 minutes. Pour in stock; season with salt and pepper. Bring to a boil; reduce heat and simmer until most of the stock is absorbed, about 10 minutes. Stir in snow peas; simmer until all stock is absorbed, 3 to 5 minutes more.
From familytopsecretrecipes.blogspot.com


CHICKEN SHRIMP AND SAUSAGE PAELLA - ALL INFORMATION ABOUT …
Add onion, bell pepper and sausage to pan (use more oil, if needed) and cook until onion softens, about 5 minutes. Add garlic and tomatoes and stir to get up any browned bits from the pan. Add stock, 1 teaspoon salt, 1/2 teaspoon pepper, and the turmeric. Stir in rice and return browned chicken to pan.
From therecipes.info


SPINACH & ARTICHOKE CASSEROLE WITH CHICKEN AND CAULIFLOWER RICE …
Step 1. Preheat oven to 375°F. Lightly coat a 9-by-13-inch baking dish with cooking spray. Advertisement. Step 2. Heat oil in a large pot over medium heat. Add chicken, sprinkle with salt and pepper and cook, stirring, until opaque on all sides, about 8 minutes. Add garlic and cook, stirring, for 1 minute.
From eatingwell.com


CHICKEN SCARPARIELLO WITH CAULIFLOWER AND ARTICHOKES
2016-05-02 Add remaining 1 tablespoon of olive oil to the pot. Add cauliflower, red pepper, onion,and garlic and cook for about 5 minutes until onions are translucent. Add the artichokes, hot cherry peppers, and white wine to the pan. Let wine reduced to about half, add back in chicken and sausage and the sprig of rosemary. Add in the chicken broth.
From everydayeileen.com


ARTICHOKE AND CHICKEN SAUSAGE CAULIFLOWER "PAELLA" | RECIPESTY
3 links sweet Italian chicken sausage, diced; 1 large zucchini, chopped; 1 yellow onion, chopped; 1 carrot, grated; 2 cloves garlic, or more to taste, minced; ¼ teaspoon ground cayenne pepper; 1 (15 ounce) can artichokes, drained; 3 cups chicken stock; sea salt; ½ teaspoon freshly ground black pepper; 1?½ cups snow peas; Share Recipe
From recipesty.com


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