Cheaters Paella Recipes

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CHEAT'S PAELLA



Cheat's paella image

Provided by Francesca Paling

Categories     Jamie Magazine     Seafood

Yield 2

Number Of Ingredients 16

4 spring onions
2 garlic cloves
1 medium onion
1 green pepper
1 tomato
½ bunch of parsley
olive oil
8 padron peppers
120 g green beans
10 raw whole king prawns, from sustainable sources
250 g cooked brown rice
1 pinch of saffron
150 ml white wine, (or use chicken or veg stock)
1 handful of mixed olives
1 lemon
lemon wedge, to serve

Steps:

  • Trim the spring onions, then dry-fry in a pan set over a high heat for 2-3 minutes, until charred, then remove and set aside.
  • Peel and finely chop the garlic and onion, then finely chop the spring onions, pepper, tomato and parsley stalks (reserving the leaves for later). In the same pan, heat a tablespoon of oil over a medium heat. Add the chopped veg and leave to cook for a few minutes. Halve the padron peppers, then add to the pan and cook everything for 7 minutes, until all the veg have softened.
  • Blanch the green beans in a small pan of boiling water for 3 minutes. Drain in a colander and leave to steam-dry.
  • Peel the prawns and add to the pan for 1 to 2 minutes, until they just start to turn pink. Stir in the rice and turn up the heat.
  • Soak the saffron in a little hot water, then add to the pan after a couple of minutes, along with the wine or stock. Cook until the liquid has evaporated and the rice sticks to the pan slightly, going a bit crispy on the bottom; this will take 10-15 minutes.
  • Tear in the olives, add the lemon zest and a little juice, and season. Stir in the spring onions, green beans and parsley leaves. Serve with a lemon wedge.

Nutrition Facts : Calories 421 calories, Fat 10.7 g fat, SaturatedFat 1.7 g saturated fat, Protein 16.5 g protein, Carbohydrate 53.4 g carbohydrate, Sugar 13.6 g sugar, Sodium 0 g salt, Fiber 7.6 g fibre

EASY LOBSTER PAELLA



Easy Lobster Paella image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 16

1/4 cup good olive oil
1 1/2 cups chopped yellow onion (2 onions)
2 red bell peppers, cored and sliced into 1/2-inch strips
2 tablespoons minced garlic (4 to 6 cloves)
2 cups white basmati rice
5 cups good chicken stock, preferably homemade
1/2 teaspoon saffron threads, crushed
1/4 teaspoon crushed red pepper flakes
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/3 cup licorice-flavored liqueur (recommended: Pernod)
1 1/2 pounds cooked lobster meat
1 pound kielbasa, sliced 1/4 to 1/2-inch thick
1 (10-ounce) package frozen peas
1 tablespoon minced fresh flat-leaf parsley leaves
2 lemons, cut into wedges

Steps:

  • Preheat the oven to 425 degrees F.
  • Heat the oil in a large ovenproof Dutch oven. Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally. Add the bell peppers and cook over medium heat for 5 more minutes. Lower the heat, add the garlic, and cook for 1 minute longer. Stir in the rice, chicken stock, saffron, red pepper flakes, salt, and pepper and bring to a boil. Cover the pot and place it in the oven. After 15 minutes, stir the rice gently with a wooden spoon, and return it to the over to bake uncovered for 10 to 15 more minutes, until the rice is fully cooked.
  • Transfer the paella back to the stove top and add the licorice-flavored liqueur. Cook the paella over medium heat for 1 minute, until the liqueur is absorbed by the rice. Turn off the heat and add the lobster, kielbasa, and peas and stir gently. Cover the paella, and allow it to steam for 10 minutes. Sprinkle with the parsley, garnish with lemon wedges, and serve hot.

CHEATER'S PAELLA



Cheater's Paella image

Make and share this Cheater's Paella recipe from Food.com.

Provided by SashasMommy

Categories     Rice

Time 30m

Yield 5 serving(s)

Number Of Ingredients 9

1 (10 ounce) package saffron rice mix (I like Vigo Yellow Rice)
1 tablespoon butter or 1 tablespoon olive oil
2 1/2 cups water
1 -1 1/4 lb boneless skinless chicken breast
1/2 teaspoon chopped garlic
fresh cracked pepper
1/4 cup chopped onion (fresh or frozen)
1/2 cup chopped bell pepper (fresh or frozen)
1/2 cup peas (fresh or frozen) or 1/2 cup green beans (fresh or frozen)

Steps:

  • Wash and cube chicken.
  • Bring water to boil in a large sauce pan. Add rice with seasoning and butter or olive oil.
  • Cook for 1 minute, then cover and reduce heat to simmering.
  • Cook rice for 20-25 minutes.
  • Meanwhile, spray skillet with non-stick cooking spray.
  • Saute chicken, garlic and fresh cracked pepper on medium heat till chicken is white on the outside, but not cooked through (about 10 minutes).
  • Add vegetables and stir to combine. Cover and cook another 10 minutes or until chicken is cooked through.
  • Remove chicken and vegetables from skillet with a slotted spoon and mix into rice.

Nutrition Facts : Calories 140.4, Fat 3.5, SaturatedFat 1.8, Cholesterol 58.8, Sodium 79, Carbohydrate 4.1, Fiber 1.2, Sugar 1.6, Protein 22.1

THE ULTIMATE PAELLA



The Ultimate Paella image

For a taste of seaside Spain, serve Tyler Florence's The Ultimate Paella recipe, an authentic rice dish studded with chicken, chorizo, clams, shrimp and lobster.

Provided by Tyler Florence

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 20

Chicken:
1 tablespoon sweet or smoked paprika
2 teaspoons oregano
1 (3 pound) frying chicken, cut into 10 pieces
Paella:
1/4 cup extra-virgin olive oil
2 Spanish chorizo sausages, thickly sliced
Kosher salt and freshly ground pepper
1 Spanish onion, diced
4 garlic cloves, crushed
Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
1 (15-ounce) can whole tomatoes, drained and hand-crushed
4 cups short grain Spanish rice
6 cups water, warm
Generous pinch saffron threads
1 dozen littleneck clams, scrubbed
1 pound jumbo shrimp, peeled and de-veined
2 lobster tails
1/2 cup sweet peas, frozen and thawed
Lemon wedges, for serving

Steps:

  • Combine the paprika and oregano in a small bowl. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.
  • Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.
  • In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. 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 toast at the bottom, then it's perfect.
  • Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

ALL-AMERICAN PAELLA



All-American Paella image

Provided by Joanna Pruess

Categories     dinner, one pot, main course

Time 1h

Yield Six to eight servings

Number Of Ingredients 23

1 cup California virgin olive oil (or other strong-flavored olive oil)
1 pound chicken-wing drumsticks
8 small breakfast sausages (8 ounces total)
1/2 cup minced onion
2 teaspoons minced garlic
2 ripe tomatoes, peeled, seeded and roughly chopped
2 red bell peppers, peeled, seeded, membranes removed and pureed
1 dried long purple chili pepper (ancho), pulverized and seeds removed, optional
3 cups Texmati rice (see note)
5 1/4 cups chicken broth, canned or homemade, heated to boiling
3/4 cup dry white wine
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped chives
1 medium-size bay leaf
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon Louisiana hot-pepper sauce
1 1 1/4-pound live Maine lobster, cut into 10 pieces (cut in half length-wise down the middle, remove claws and cut each half into 4 pieces)
8 ounces baked ham, smoked over hard wood (or any other ham that has not been cured or baked with sweet ingredients), cut into 3/4-inch cubes (including rind)
8 Long Island mussels
4 squid (about 6 ounces), cut into 1/2-inch rings
1/2 pound whole sugar snap peas, strings removed

Steps:

  • In a very large skillet (at least 14 inches in diameter), or in a 15-inch paella pan, heat three-quarters of a cup of the olive oil over high heat until very hot, about two minutes. Add the chicken-wing drumsticks and the sausages and saute, turning frequently, for about five minutes, until the meats are nicely browned. Remove and set aside.
  • Preheat the oven to 350 degrees.
  • Discard the oil in the skillet and add the remaining quarter cup of olive oil; heat over medium-high heat for 30 seconds. Add the onion and garlic and saute for five minutes, stirring frequently, or just until the onion begins to turn golden brown. Add the chopped tomatoes, pureed red peppers and pulverized chili pepper, and simmer over medium-high heat for five minutes, stirring frequently.
  • Add the rice to the skillet and stir over medium-high heat for two minutes. Add the hot chicken broth, white wine, lemon juice, parsley, chives, bay leaf, salt, pepper and hot-pepper sauce. Stir over medium-high heat for five minutes.
  • Turn off the heat and add to the skillet the reserved chicken wings and sausages, the lobster, ham, mussels, squid and sugar snap peas. Stir once, carefully, and place the skillet, uncovered, in the preheated oven. After 20 minutes, taste the rice to make sure it is completely cooked. If so, remove from oven and cover loosely with foil. Let rest for 10 minutes before serving.

Nutrition Facts : @context http, Calories 906, UnsaturatedFat 33 grams, Carbohydrate 74 grams, Fat 45 grams, Fiber 2 grams, Protein 46 grams, SaturatedFat 9 grams, Sodium 1398 milligrams, Sugar 7 grams, TransFat 0 grams

EASY PAELLA



Easy Paella image

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

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

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

ULTIMATE SPANISH PAELLA



Ultimate Spanish Paella image

This has a lot of ingredients, but is very easy to put together. Very delicious served with a hot crusty bread.

Provided by Tisy Adams

Categories     One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil, divided.
2 1/2-3 lbs chicken, cut into 8 pieces
8 ounces chorizo sausages, cut into 1 inch pieces
2 cloves garlic, chopped
1 medium yellow onion, chopped (about 1 cup)
1 cup uncooked white rice
1 teaspoon turmeric or 1 teaspoon saffron
2 cups beef broth
1 large roasted red pepper, cut into thin strips
1/4 cup chopped green onion
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and chopped
1/4 teaspoon crushed red pepper flakes
1/2 lb medium shrimp, shelled and deveined
1/2 cup green peas

Steps:

  • In a paella pan or a large skillet, heat 1 tablespoon oil over medium heat; add chicken and sausage.
  • Cook, stirring until browned, about 20 minutes.
  • Transfer chicken and sausage to a paper towel-lined plate; cover with foil to keep warm.
  • Drain off fat from paella pan.
  • Wipe pan clean.
  • In the same skillet, heat remaining oil.
  • Add garlic and yellow onion.
  • Cook, stirring until tender, about 5 minutes.
  • Add rice and turmeric.
  • Cook, stirring, for 2 minutes longer.
  • Add broth to pan.
  • Reduce heat to low; cover and simmer until rice is tender, about 30 minutes.
  • Return chicken and sausage to pan.
  • Add bell pepper, green onions, cilantro, jalapeno pepper and red pepper flakes.
  • Cook, uncovered, stirring frequently, for 15 minutes.
  • Add shrimp and peas; cook until shrimp are opague, about 5 minutes longer.

Nutrition Facts : Calories 787.2, Fat 48.3, SaturatedFat 14.4, Cholesterol 222.8, Sodium 1117, Carbohydrate 30.8, Fiber 2.1, Sugar 1.7, Protein 53.5

EASY PAELLA



Easy Paella image

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

2 tablespoons olive oil
1 tablespoon paprika
2 teaspoons dried oregano
salt and black pepper to taste
2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
2 tablespoons olive oil, divided
3 cloves garlic, crushed
1 teaspoon crushed red pepper flakes
2 cups uncooked short-grain white rice
1 pinch saffron threads
1 bay leaf
½ bunch Italian flat leaf parsley, chopped
1 quart chicken stock
2 lemons, zested
2 tablespoons olive oil
1 Spanish onion, chopped
1 red bell pepper, coarsely chopped
1 pound chorizo sausage, casings removed and crumbled
1 pound shrimp, peeled and deveined

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

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2020-07-10 10. Variations: Make it a plain chicken paella - use 500g/1lb of chicken. Substitute with turkey, lamb, beef or rabbit (very Spanish!), or even leave out proteins and make it a vegetarian or just a seafood one! Other seafood that is fantastic in paella: Crab, other crustaceans, shell fish, scallops, fish.
From recipetineats.com


CHEATER’S PAELLA, OR FAKE AND CHEAP RICE AND MUSSELS
It’s more like Peruvian arroz con mariscos, but cooked so that you get a bit of a char on the outside of the rice – paella-style. There’s a word for that deliciousness – socarrat . And though some people might scoop the rice from the pot and leave the hard-to-remove crispy edges, some people would be stupid.
From multiculturiosity.com


CHEAT’S PAELLA RICE WITH CHICKEN AND SEAFOOD | THE COOK'S PANTRY
Heat oil over a medium heat in a large saucepan. Cook the onion for 2 minutes with a touch of sea salt, then add in the beans, rice mix and stock. Bring up to a simmer and cook, stirring occasionally for 5 minutes. Add in the chicken and stir through the rice to warm. Place the prawns and mussels on the rice and gently nestle them into the rice.
From thecookspantry.tv


EASY WEEKNIGHT SKILLET PAELLA RECIPE - PUREWOW
Preheat the oven to 325°F. 2. In a large, flat, oven-safe skillet or pan, heat the olive oil over medium heat. Add the onion and sauté until tender, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute more. 3. Stir in the peppers and chorizo. Cook until the chorizo browns slightly, 5 to 6 minutes.
From purewow.com


CHEATER'S PAELLA RECIPE - FOOD.COM | RECIPE | PAELLA RECIPE, RECIPES ...
Jan 23, 2015 - This is a paella-like dish that is super simple and quick to throw together.
From pinterest.co.uk


EASY CHEAT'S PAELLA - PLANET FOOD
2020-03-26 Directions. 0/0 steps made. Fry off the onion and chorizo until the onion is softened and the chorizo releases some of its oil. Add the pepper, garlic, paprika and turmeric and fry for a minute or so until fragrant. Add the rice and chicken and coat in spices. Add frozen peas, and stock pot made up with 150ml hot water.
From planetfood.co.uk


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