Chicken Surf N Turf Quinoa Paella Recipes

CHICKEN AND QUINOA PAELLA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Bring chicken stock and bay leaves to a boil in a large saucepan. Reduce heat and simmer while preparing the other ingredients. Taste stock; it should taste a little over-salted. Season with 1 to 2 teaspoons salt and 1 teaspoon black pepper as needed.
• Season chicken with salt and pepper.
• Squeeze out seeds from each tomato half over a sieve and into a bowl. Reserve the juice and discard the seeds. Grate the cut sides of the tomatoes over a bowl through the large holes of a box grater. Discard the skin. Combine the tomato juice and the grated pulp.
• Heat a large skillet over medium-high heat for 2 to 3 minutes and coat with 1 tablespoon olive oil. Add chicken in batches, in a single layer with space between pieces. Saute until meat is mostly opaque, about 4 minutes; it will continue cooking in the oven. Place chicken in a 9x13-inch baking pan. Repeat with the remaining chicken, being careful not to burn the fats rendering in the skillet.
• Add 2 tablespoons olive oil to the same skillet. Add the tomato juice-pulp mixture. Cook, scraping up browned bits from the bottom of skillet, until juices are mostly evaporated, about 5 minutes. Add 2 teaspoons salt, 1 teaspoon black pepper, and paprika. Mix well. Add onions and garlic; saute until is fragrant, about 3 minutes. Stir the mixture, called a sofrito, into the baking pan with the chicken.
• Heat the last tablespoon of olive oil in the hot skillet. Add green beans and saute for 1 minute. Add bell peppers; saute until green beans are crisp-tender, about 2 minutes more. Transfer mixture to the baking pan and stir well; mix in quinoa and saffron.
• Remove and discard bay leaves from stock and bring to a boil. Pour 1/2 into the baking pan. Mix carefully until well combined. Add remaining stock and stir carefully. Lay rosemary sprigs on top.
• Bake in the preheated oven until quinoa is tender yet firm to the bite, 35 to 45 minutes.

SURF AND TURF PAELLA

Steps:

• In a large skillet, heat some olive oil and lightly cook the garlic. Add the onions and peppers and cook, stirring occasionally, until the onions are nearly translucent, 7 to 10 minutes.
• Add the cuttlefish and tomatoes and mix well. Add the chorizo, paprika, white pepper, bay leaf and 8 grams salt. Stir well and let simmer until the cuttlefish softens and the liquid reduces, about 20 minutes. Remove from the heat and allow to sit.
• Preheat the oven to 180 degrees C (350 degrees F). Spread the chicken and rabbit on a baking sheet and roast until cooked through, 5 to 10 minutes.
• In a paella pan over medium heat, combine the green oil, 4 cups of the vegetable-cuttlefish mixture (save the remaining for another use) and the rice. Stir so that the rice picks up the flavor of all the ingredients.
• Add the chicken and rabbit, the saffron and the remaining teaspoon salt to the paella pan; mix well. Add the hot fish stock, stir, and cook over high heat, 7 to 10 minutes.
• Add the clams, mussels, langoustines and prawns, placing them decoratively on top of the dish. Transfer to the oven and bake until the stock is completely absorbed and the seafood is cooked through, about 10 minutes.
• Sprinkle the paella with parsley. Serve with quarters of lemon.

CHICKEN SURF 'N' TURF QUINOA PAELLA

Steps:

• In a large skillet or paella pan on medium-high, heat oil. Add chicken, onion, bell peppers, garlic, cumin and paprika and sauté for 2 to 3 minutes. Add quinoa, broth, lemon zest and juice, pepper flakes, salt and pepper. Cover and bring to a boil, then reduce heat to a simmer on medium-low and continue to cook, stirring occasionally, until most of the liquid is absorbed and quinoa becomes a little tender (but not soggy), about 7 to 8 minutes. Add a little more stock, if required, to maintain a moist consistency. Add shrimp and peas and cover until shrimp is cooked and quinoa is al dente, about 5 to 8 minutes. Season with additional salt and pepper.

ULTIMATE CHICKEN QUESADILLA

Steps:

• 1. Spray large skillet with cooking spray; heat over medium heat. Add chicken and undrained tomatoes; cook 10 minutes or until chicken pieces are no longer pink in centers and liquid has evaporated, stirring frequently.
• 2. Spread chicken mixture evenly onto bottom half of each tortilla to within 1 inch of edge. Sprinkle 1/2 cup cheese over chicken mixture on each tortilla. Fold each tortilla in half to cover filling.
• 3. Clean skillet. Spray with additional cooking spray; heat over medium-high heat. Cook quesadillas 3 minutes on each side or until golden brown on both sides. Cut into wedges to serve.

SPICY SURF-N-TURF TRIO

Steps:

• Put a grill pan over medium-high heat or preheat a gas or charcoal grill.
• In a large bowl, drizzle the chicken, flank steak, and shrimp with olive oil and season on all sides with salt and pepper, to taste. Grill the chicken until cooked through, about 6 to 8 minutes per side. Grill the flank steak to desired doneness, about 5 minutes per side for medium. Transfer the chicken and steak to a cutting board and let the meat rest for 5 minutes before slicing. Grill the shrimp until just cooked through, about 3 minutes per side. Grill the scallions until brown, about 2 to 3 minutes per side.
• Grill the cheese for 10 seconds on each side. Transfer the shrimp, scallions and cheese to a large plate.
• Sauce:
• In a large heavy saucepan, heat 2 tablespoons of the oil over medium-high heat. Add the onion, tomatoes, and garlic. Cook until the onion is golden and very soft, about 8 minutes. Add the chiles, oregano, and cumin. Stir until fragrant, about for 2 minutes. Stir in 1 cup water and bring to a boil. Reduce heat to medium-low and simmer until the chiles are soft, about 2 minutes. Let the mixture cool slightly, about 5 minutes. Transfer the mixture to a blender or food processor, add the remaining 1 cup of water and blend until smooth. Strain the sauce into a medium saucepan and simmer until slightly thickened, about 5 to 8 minutes. Season with salt and pepper, to taste.
• Cut the chicken and flank steak into 3/4-inch-wide strips. Arrange the chicken strips, steak strips, shrimp, scallions, and cheese slices around the edges of a heatproof dish. Pour the warm sauce into the center. Serve very hot, with tortillas to make tacos.

SPICY SURF-AND-TURF

Steps:

• Prepare a grill or grill pan to medium-high heat.
• Sprinkle the chicken, flank steak and shrimp with salt and pepper. Grill the chicken until cooked through, about 6 minutes per side. Transfer the chicken to a platter and cover with aluminum foil to keep warm.
• Grill the flank steak to the desired doneness, about 5 minutes per side for medium. Add it to the platter with the chicken.
• Grill the shrimp until just cooked through, about 3 minutes per side. Add them to the platter.
• Grill the scallions until brown, about 3 minutes per side. Add them to the platter.
• Heat 2 tablespoons of the oil in a large, heavy saucepan over medium-high heat. Add the tomatoes, garlic and onions. Cook until the onions are golden, about 8 minutes. Add the oregano, cumin, bouillon, sugar and chiles. Stir until fragrant, about 2 minutes. Add 1 cup water to the saucepan and bring to a boil. Reduce the heat to medium low and simmer until the chiles are soft, 2 minutes. Let the mixture cool slightly. Transfer the mixture to a blender, add 1 cup water and blend until smooth. Strain the sauce into a medium bowl.
• Heat the remaining 1 tablespoon oil in the same saucepan over medium heat. Return the sauce to the pan and simmer until slightly thickened, about 2 minutes. Season the sauce with salt and pepper.
• Preheat the oven to 350 degrees F.
• Place 2 molcajetes (see Cook's Note) in the oven and heat them for 10 minutes (or use 2 small to medium cast-iron skillets). Using oven mitts, remove them from the oven and carefully transfer them to a heatproof surface (be careful, as the molcajetes get extremely hot).
• Bring the sauce to a boil. Cut the chicken and flank steak into 3/4-inch-wide strips. Arrange the chicken and steak strips, shrimp, scallions and cheese slices around the edges of the heated molcajetes. Pour the boiling sauce into the center. Serve very hot, with tortillas to make tacos.

SURF 'N TURF PAELLA

Steps:

• Cook rice in a large pot of generously salted boiling water, as you would cook pasta, until it is tender, about 30 minutes.
• Meanwhile, season each side of the steak with 1/4 teaspoon of the salt and freshly ground black pepper, to taste. Preheat a large nonstick skillet over medium-high heat and spray the steak with nonstick spray. Add the steak and cook until browned, about 5 minutes. Flip and continue cooking on the other side until browned, 5 minutes more. Transfer the cooked steak to a plate and let rest.
• Heat the oil in the same skillet over medium-high heat. Add the garlic, onion, and bell pepper. Cook, covered, over medium heat, stirring occasionally, until the vegetables are soft, about 10 minutes. Stir in the tomatoes, broken spaghetti, chicken broth, and saffron and cook until the pasta is cooked through, 8 minutes. Drain the rice and add to the pot along with the peas. Stir until warm. Arrange the shrimp on top of the rice, cover and let shrimp steam until shrimp is just cooked through and pink, about 3 minutes.
• While the shrimp cooks, slice steak against the grain into 1/4-inch thick slices. Lay over the paella. Remove from the heat. Scatter cilantro and olives over the top and serve warm from the pan.