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
SUPER EASY PAELLA
My dad is from Spain and growing up we had the "real" thing for every holiday. I have been able to serve this to my extended family with no one the wiser and it is A LOT QUICKER AND EASIER than the traditional one and you don't need the Paella pan.
Provided by IJustThrewItTogether
Categories Chicken
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Chop the chicken into 1 inch chunks.
- Salt, pepper and garlic powder the meat.
- Brown in oil that has been heated in a large pot such as a Dutch Oven.
- Remove chicken and add peppers, onion, garlic, and cook until soft (about 10 minutes).
- Remove and put with chicken.
- In the same pot, combine, the tomatoes (you may need to cut them depending on the brand) and the liquid with the broth and water.
- Bring to a boil.
- Add turmeric and paprika and stir in the rice.
- Add the chicken and vegetables.
- Cover tightly and reduce heat to simmer (low or med low).
- Cook for 30-35 minutes or until all the liquid is absorbed.
- Add shrimp and scallops be sure to PUSH THEM TO THE BOTTOM UNDER THE RICE.
- Cook for 5-10 minutes uncovered or until the shrimp are pink.
- You may add a can of peas which I don't but it is the traditional way.
Nutrition Facts : Calories 389.3, Fat 10.8, SaturatedFat 1.8, Cholesterol 162, Sodium 1215.4, Carbohydrate 31.4, Fiber 2.4, Sugar 5.5, Protein 40
EASY PAELLA
Whip up this easy version of the traditional Spanish seafood dish straight from the storecupboard. Add extras such as chorizo and peas if you like
Provided by Jane Hornby
Categories Dinner, Main course
Time 40m
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large frying pan or wok. Add the onion and soften for 5 mins.
- Add the smoked paprika, thyme and paella rice, stir for 1 min, then splash in the sherry, if using. Once evaporated, stir in the chopped tomatoes and chicken stock.
- Season and cook, uncovered, for about 15 mins, stirring now and again until the rice is almost tender and still surrounded with some liquid.
- Stir in the seafood mix and cover with a lid. Simmer for 5 mins, or until the seafood is cooked through and the rice is tender. Squeeze over the lemon juice, scatter over the parsley and serve with the lemon wedges.
Nutrition Facts : Calories 431 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 2.1 milligram of sodium
MIXED SAUSAGE PAELLA
For most cooks, paella is a time-consuming production best saved for that Saturday evening dinner party. But this one, made just with a collection of sausages and very little fuss, produces a satisfying one-pot dinner in hardly more time than it takes to baby-sit a risotto. Sip a glass of earthy, meaty Châteauneuf-du-Pape alongside.
Provided by Florence Fabricant
Categories dinner, one pot, main course
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat stock in a saucepan. Add saffron and set aside. Heat oil in a 12- to 14-inch paella pan or cast-iron skillet. Add sausages and sauté on medium heat until lightly browned. Remove.
- Add onion, bell pepper and garlic to same pan. Sauté until soft. Stir in paprika and rice. Stir in tomato purée. Strain stock and add. Return sausages to pan. Stir once, season liquid to taste and cook, uncovered, on medium about 25 minutes, until liquid is absorbed and rice is tender.
- Remove from heat and place sheet of parchment paper on surface for 10 minutes. Remove parchment, scatter parsley on top and serve, making sure to include any crusty bits that cling to pan with each portion.
Nutrition Facts : @context http, Calories 611, UnsaturatedFat 22 grams, Carbohydrate 51 grams, Fat 34 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 10 grams, Sodium 1039 milligrams, Sugar 6 grams, TransFat 0 grams
EASY MIXED PAELLA
This is the easiest way to cook a Spanish mixed paella and still can call it paella. The ingredients are also easy to find everywhere. This rice recipe is cooked in a paella -hence its name- which is a round and flat steel or iron pan with two handles. If you don't have a paella use a large pan (30-35 cms. diameter per 4-6 servings approx.). The amounts are for fresh ingredients but you can also use canned and/or frozen ones.
Provided by Rosethorn
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Boil 2 cups of water with salt and cook the clams and the mussels until they are open. If any of them are still closed, remove them. Boil in the same water the remaining sea food for a couple of minutes. Drain the liquid and set aside for the fish stock.
- Peel the prawns, king prawns and/or Norway lobster leaving some of them unpeeled for decoration.
- Prepare 1 litre fish stock using the water we set aside before, fish/ chicken powdered stock (or stock cubes) and the prawn skins. Add the yellow food colouring. Drain and set aside.
- Put the frying pan/ paella onto heat with 2-4 tablespoons olive oil. Fry on a heavy fire the sliced chicken until slightly brown but not completely cooked. Set aside.
- Do the same with the squid stripes.
- Add 2 tablespoons olive oil and the onion finely chopped. When the chopped onion is transparent, add the red pepper finely chopped and cook until tender.
- Now add the tomatoes finely chopped and cook for 10 minutes approximately until you have a thick tomato sauce, or just add the 100 cl. tomato sauce.
- Peel the garlic and smash it with some parsley until you get a paste.
- Add 1 lt. fish stock, the garlic and parsley paste and the remaining vegetables to the frying pan with the thick sauce and let it simmer. The resulting "soup" must have a salty taste as the rice will absorb much of the salt and flavour. Cook for 10 minutes or until vegetables are "al dente".
- Now add the rice to the soup (you can choose to rinse it in order to remove some starch before). Mix all ingredients with a wooden spoon. Put fire higher for 7-10 minutes.
- Add the fish, sea food and chicken and set a low fire for another 5-10 minutes. This part of the cooking is quite important as you may need to add some boiling water when necessary. It is advisable not to stir the ingredients to avoid breaking the rice grains and paella becoming sticky. You are only allowed to shake gently the pan in this part of the process.
- After this time, if rice is not yet cooked and it has little water, cover the paella with aluminium paper and let it cook for 2 minutes more or so. Anyway, it is always preferable a paella with some liquid than overcooked.
- Uncover the paella, decorate with the unpeeled king prawns and/or Norway lobsters and let the rice rest for at least 5 minutes so it absorbs the remaining water.
- Serve hot with a lemon slice per serving.
Nutrition Facts : Calories 1404.7, Fat 26.3, SaturatedFat 5.1, Cholesterol 309.2, Sodium 1225.5, Carbohydrate 219.5, Fiber 8.3, Sugar 5.9, Protein 64.7
MIXED PAELLA
Packed with chicken, shrimp, rice, tomatoes, peas and stuffed olives, this vibrant meal is quick and filling. It will take the chill off any cooler evenings.-Libby Walp, Chicago
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute chicken in oil until no longer pink. Remove and keep warm. In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, rice and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender., Stir in the shrimp, tomatoes, peas, olives and chicken; cover and cook for 3-4 minutes or until heated through.
Nutrition Facts :
MIXED SEAFOOD PAELLA WITH GARLIC AIOLI
Steps:
- Place the shrimp, fish and squid in a colander, sprinkle with coarse salt and let sit while preparing the remaining ingredients. Combine the stock, saffron, and wine in a saucepan, and bring to a boil while cooking fish. Heat the olive oil in a wide paella pan set over two burners. Add the shrimp, fish, and squid, and cook for 2 minutes, stirring frequently. Remove the shrimp and fish, leaving the squid in the pan. Add the peppers to the pan, and saute 2 to 3 minutes. Add the garlic and saute another minute to release the aromas. Stir in the paprika and tomatoes, and saute 1 minute to release the aromas. Add the rice, toss to coat it with the tomato mixture, and stir in the parsley and bay leaves. Preheat an oven to 350 degrees F. Add the hot broth to the pan, along with the peas. Boil for 5 to 10 minutes, or until some of the liquid reduces. (Paella should have just enough liquid to cook rice, but not be soupy). Adjust seasonings. Stir in the reserved shrimp and fish, and arrange the mussels over the paella with the edges that will open facing up. Transfer paella pan to the oven and cook, uncovered, for 10 to 12 minutes, or until rice is almost cooked and most of the liquid is absorbed. Remove paella from oven, cover loosely, and let sit for 10 minutes before serving. Serve with the Garlic Aioli.
- Mash the garlic with the salt, and combine with the egg yolks, vinegar, and lemon juice in a bowl. Blend with a whisk. Gradually add oil, a drop at a time, whisking constantly. As mixture begins to thicken and look like mayonnaise, add oil more generously. Adjust seasonings and store in refrigerator until ready to use.
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
MIXED PAELLA
This is the recipe that springs to mind to most people think of paella. While Valencia, the homeland of paella, rarely produces a paella mixing seafood with meat, this paella has caught the popular imagination outside Spain and tends to be the paella served in most Spanish-themed restaurants. It's easy to understand why few could resist the combination of delicate lobster meat, mussels, clams, and shrimp teamed with rich chorizo sausage and tender chicken.
Provided by olinut
Time 1h40m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Scrub and debeard the mussels and clams, discarding any that don't close when tapped sharply. Set aside.
- Heat 1/4 cup (2fl. oz) of the olive oil in a skillet. Add the pork, and brown all sides. Mix in the garlic, onions, tomato, and bell peppers, stirring constantly until cooked. Set aside.
- In another skillet, heat a further 1/4 cup (2 fl. oz) olive oil and cook the chicken until browned on all sides. Season with salt, pepper, paprika, rosemary, thyme, and cumin. Transfer the chicken to a plate and set aside.
- In the same skillet, cook the lobster claws overt high heat for several minutes until its shell turns pink. Set the skillet aside.
- Preheat the oven to 200 oF. Heat 4 tablespoons olive oil in a skillet, and the rice until it's translucent. Pour in the chicken broth, and combine well. Add the pork mixture, stirring constantly. Sprinkle in the saffron and continue to stir until well mixed.
- Transfer the rice into a paella pan. Mix in the lobster claws, chicken, chorizo sausages, mussels, clams, shrimp, peas, and capers, combining well. Bake the paella, uncovered, and on the lowest oven shelf, for around 25 minutes, or until all the liquid has been absorbed.
- Discard any mussels and clams that have failed to open.
- Serve the paella straight from the pan, garnished with lemon wedges.
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