PAELLA RECIPE BY TASTY
Here's what you need: short grain rice, chicken breasts, hot chicken broth, chorizo crumbles, jumbo shrimps, olive oil, onion, diced tomato, smoked paprika, salt, pepper, garlic powder, small bay leaf, saffron, fresh cilantro
Provided by Jocelyn Jimenez
Time 30m
Yield 5 servings
Number Of Ingredients 15
Steps:
- Heat 1 tbsp olive oil in a skillet over medium heat. Then, saute chorizo crumbles and set aside.
- In the same pan, brown chicken and set aside once cooked through and golden brown.
- In the same pan (without draining the oil), add onions and tomatoes and sprinkle smoked paprika. Saute until translucent.
- Next, add short grain rice, chicken broth, small bay leaf, salt, pepper, garlic powder, and saffron. Mix well.
- Once broth reduces by half, add chicken atop rice and layer with sliced red peppers. Cover pot, reduce heat to low, and cook for 20 minutes.
- Then, add shrimp into the pan, cover, and cook until pink.
- Serve warm, garnished with cilantro and lemon.
Nutrition Facts : Calories 985 calories, Carbohydrate 115 grams, Fat 21 grams, Fiber 5 grams, Protein 77 grams, Sugar 3 grams
CAST IRON PAELLA RECIPE BY TASTY
This simplified version of the popular Spanish rice and seafood dish will leave you scraping your bowl clean. Because of cast iron's high heat retention, a delicious crusty layer of rice will develop on the bottom, and serving the dish straight from the pan makes for a beautiful centerpiece at the dinner table. You and your guests won't be able to resist scooping for seconds.
Provided by Betsy Carter
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Add the chicken stock to a microwave-safe liquid measuring cup and microwave on high power for 3 minutes, until hot. Stir in the saffron threads and set aside.
- On a cutting board, pat the shrimp dry with paper towels. Season with 1 teaspoon of salt and the pepper on both sides and set aside.
- Heat the olive oil in a 12-inch (30 cm) cast-iron skillet over medium-high heat until it begins to shimmer. Add the chorizo and cook, stirring, until browned in spots, 3 minutes. Add the onion and cook until softened, about 3 minutes. Add the garlic and paprika and cook, stirring, until aromatic, about 30 seconds. Add the rice and stir until lightly toasted, 1 minute.
- Add the tomatoes and reserved chicken stock and stir to combine. Reduce the heat to low and cover the pan with a lid. Cook without stirring until the rice is al dente, 15 minutes.
- Remove the lid and arrange the shrimp, mussels, and peas on top of the rice. Cover and increase the heat to medium-high. Cook until the shrimp are opaque and the mussels are open, 5 minutes. Discard any mussels that do not open.
- Remove the lid and pour the lemon juice over the paella. Sprinkle with the remaining teaspoon of salt and the parsley and serve.
- Enjoy!
Nutrition Facts : Calories 1150 calories, Carbohydrate 97 grams, Fat 68 grams, Fiber 5 grams, Protein 34 grams, Sugar 16 grams
EASY AUTHENTIC PAELLA RECIPE BY TASTY
Here's what you need: arborio rice, extra virgin olive oil, medium onion, medium tomato, fresh dill, chicken breast, stock, pine nuts, raisin, large onion, salt and pepper
Provided by Yuna Grafft
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a medium saucepan, heat oil over medium heat.
- Add onion, garlic, and tomato and cook gently.
- Then, add chicken & chorizo until brown on all sides.
- To this, add soaked rice and pour stock until it barely covers the rice.
- Add shrimp on top & cover. Rice is done cooking when no water remains.
- Decorate with lemon.
- Serve warm.
Nutrition Facts : Calories 694 calories, Carbohydrate 114 grams, Fat 15 grams, Fiber 6 grams, Protein 22 grams, Sugar 8 grams
CHRISTMAS PAELLA RECIPE BY TASTY
Here's what you need: chrysanthemum greens, garlic, walnuts, parmesan cheese, salt, olive oil, water, rice, onion, shrimps, asari clams, cauliflower, red pepper, yellow pepper, garlic, olive oil, salmon roe
Provided by Saki Yamada
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- For chrysanthemum greens pesto, put crown flower, garlic, walnut, parmesan cheese, olive oil, and water into a blender and process until smooth.
- Heat olive oil and garlic in a frying pan. Fry on low heat until fragrant. Add clams and shrimp, and fry until shrimps change color. Then remove them.
- Pour remaining olive oil and add onion. Stir on medium heat until golden. Then put rice, and stir until translucent.
- Add chrysanthemum greens pesto and mix well. Lay shrimp, clams, cauliflower, and peppers.
- Put a lid over the pan and allow to steam for 15 minutes, or until rice and seafood are cooked through.
- To serve, top with salmon roe.
- Enjoy!
Nutrition Facts : Calories 387 calories, Carbohydrate 24 grams, Fat 26 grams, Fiber 2 grams, Protein 14 grams, Sugar 4 grams
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
THE ULTIMATE PAELLA
Try to get as much shellfish as you can to make it even more authentic. Chicken stock is great for the flavor. Add it gradually, as you would a risotto. You may need more or less depending on the rice, so just keep adding and use your judgement.
Provided by Jamie Oliver
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 275 degrees F (190 degrees C/gas 5.) Remove the end bits of bone from the chicken legs, then cut them in half. Cut the chicken breasts in half. Coat all the chicken pieces with flour and salt and pepper. Put some oil in a hot large flat pan and brown the chicken legs and thighs, skin side down, turning them to brown them all over. Transfer them to a small roasting tray and continue to cook in the preheated oven for 30 minutes
- Add the chicken fillets to the pan and let them brown, then add the chorizo slices. Lay the slices of pancetta over the top. Once crisp, turn the heat down, add the onion and garlic to the pan, and allow to soften. Pour the infused saffron and some of the stock into the pan, and add the smoked paprika and rice, stirring continuously.
- Finely chop the parsley stalks and add to the pan. When the rice is almost cooked, add the peas, mussels, prawns and squid, adding more stock if necessary. Cover the pan with foil. When the chicken is cooked, add it to the pan, then add a large handful of chopped parsley leaves. Check the seasoning. Cut the lemon into wedges, place around the edge of the pan, and serve.
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
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
MOM'S PAELLA
I enjoy cooking ethnic foods, especially those that call for lots of rice. Like my mom, I often prepare this dish for special Sunday get-togethers. Traditional paella uses saffron, but turmeric is a budget-friendly alternative. -Ena Quiggle, Goodhue, Minnesota
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, saute the chicken, ham, sausage, onion and green pepper in 2 tablespoons oil for 3-5 minutes or until onion is tender. Add olives and raisins if desired. Cook 2-3 minutes longer or until heated through, stirring occasionally; remove meat and vegetable mixture from pan and keep warm. , In the same skillet, saute rice in remaining oil for 2-3 minutes or until lightly browned. Stir in the garlic, turmeric and curry. Return meat and vegetables to pan; toss lightly. Add broth and mixed vegetables; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is tender.
Nutrition Facts : Calories 258 calories, Fat 14g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 711mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 15g protein.
BEST PAELLA
A big pan of paella is the perfect choice when cooking for a crowd. All you need to round out the meal is fresh bread and a green salad.-Jane Montgomery, Hilliard, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 24 servings (1 cup each).
Number Of Ingredients 19
Steps:
- In a large skillet, cook turkey and chorizo in oil in batches until browned. Remove with a slotted spoon and keep warm. , In the same skillet, saute onions and red pepper until tender. Add garlic and cayenne; cook 1 minute longer. Stir in tomato puree and wine. Bring to a boil; cook and stir for 2 minutes or until thickened. , Transfer to a stock pot. Stir in the water, rice, broth, salt, thyme, saffron, bay leaf, turkey and chorizo. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender. , Add shrimp; cook for 2-3 minutes or until shrimp turn pink. Remove from the heat; discard bay leaf. Stir in olives and parsley.
Nutrition Facts : Calories 536 calories, Fat 26g fat (9g saturated fat), Cholesterol 159mg cholesterol, Sodium 1430mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 1g fiber), Protein 39g protein.
SPANISH-STYLE PAELLA
If you enjoy cooking ethnic foods, this Spanish paella recipe will be a favorite. It's brimming with generous chunks of sausage, shrimp and veggies.-Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan or skillet over medium-high heat, cook sausage and chicken in oil for 5 minutes or until sausage is lightly browned and chicken is no longer pink, stirring frequently. Add garlic; cook 1 minute longer. Drain if necessary. , Stir in rice and onion. Cook until onion is tender and rice is lightly browned, stirring frequently. Add the broth, tomatoes, paprika, cayenne, salt and saffron. Bring to a boil. Reduce heat to low; cover and cook for 10 minutes. , Stir in the shrimp, peppers and peas. Cover and cook 10 minutes longer or until rice is tender, shrimp turn pink and liquid is absorbed. Top with fresh parsley and lemon wedges, if desired.
Nutrition Facts : Calories 237 calories, Fat 7g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 543mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.
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