EASY SEAFOOD PAELLA RECIPE
Easy saffron-infused seafood paella recipe with lobster and shrimp! No need for a special paella pan, a large sturdy skillet like cast iron will work well. Be sure to see the tips for best results. Watch the video and step-by-step tutorial above.
Provided by The Mediterranean Dish
Categories Entree
Time 1h
Number Of Ingredients 15
Steps:
- In a large pot, bring 3 cups of water to a rolling boil. Add the lobster tails and let boil very briefly (1-2 minutes) until pink. Turn the heat off. Remove the lobster tails with a pair of tongs. Do not discard the lobster cooking water. When the lobster is cool enough to handle, remove the shell and cut into large chunks.
- In a large deep pan or cast iron skillet, heat 3 tbsp olive oil. Turn the heat to medium-high and add the chopped onions. Saute the onions for 2 minutes then add the rice, and cook for 3 more minutes, stirring regularly. Now add the chopped garlic and the lobster cooking water. Stir in the saffron and it's soaking liquid, paprika, cayenne pepper, aleppo pepper, and salt. Stir in the chopped tomatoes and green beans. Bring to a boil and let the liquid slightly reduce, then cover (with lid or tightly with foil) and cook on low heat for 20 minutes.
- Uncover and spread the shrimp over the rice, pushing it into the rice slightly. Add a little water if needed. Cover and cook for another 10 minutes or until the shrimp turns pink. Finally, add the cooked lobster chunks. When the lobster is warmed through, turn heat off. Garnish with parsley.
- Serve the paella hot with your favorite white wine.
Nutrition Facts : Calories 516 calories, Sugar 4.3 g, Sodium 862.3 mg, Fat 21.6 g, SaturatedFat 1.3 g, TransFat 0.1 g, Carbohydrate 61.5 g, Fiber 2.1 g, Protein 41.1 g, Cholesterol 190.1 mg
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
QUICK AND EASY PAELLA
Consider this a gateway paella and the first step to a serious, lifelong addiction. When I first do a version of a classic dish like paella, I try to use a minimum number of ingredients and steps to focus on technique. After learning the method, you'll ideally use a wider variety of ingredients, like clams, mussels, squid, and chicken, which will make your rice that much more interesting. Garnish with extra virgin olive oil, freshly chopped flat-leaf parsley, and lemon wedges.
Provided by Chef John
Categories World Cuisine Recipes European Spanish
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Cook and stir reserved shrimp shells and 2 teaspoons olive oil in a saucepan over medium heat until shells are pink and fragrant, 1 to 2 minutes. Stir saffron into shells; add chicken broth, bring to a simmer, and cook until broth is a rusty brown and fragrant, about 20 minutes.
- Strain saffron broth through a fine-mesh sieve; measure out 2 cups of broth, pour into a small saucepan, and place over low heat to keep broth hot.
- Preheat oven to 425 degrees F (220 degrees C).
- Heat 1 tablespoon olive oil in a large, oven-proof skillet over medium heat. Cook chorizo slices in hot oil until browned, about 2 minutes per side. Add onion to sausage; cook and stir until soft and slightly translucent, about 3 minutes. Reduce heat to medium-low.
- Stir garlic into chorizo mixture; cook and stir until fragrant, about 1 minute. Add rice to skillet and stir to coat rice completely in oil; stir in peas.
- Pat rice mixture evenly into the bottom of the skillet. Arrange shrimp in a single layer over the top of the rice. Lay pepper strips around and in between shrimp; season with salt, paprika, and cayenne pepper.
- Increase heat to high. When rice begins to sizzle in the skillet, pour reserved 2 cups hot saffron broth over the shrimp; gently shake the skillet to distribute liquid.
- Bake rice mixture in the preheated oven until rice is almost tender and still a bit wet, about 20 minutes.
- Place skillet over medium-high and cook until rice is tender, liquid is absorbed, and rice caramelizes and crusts slightly on the bottom of the skillet, 3 to 5 minutes.
Nutrition Facts : Calories 476.4 calories, Carbohydrate 46.9 g, Cholesterol 150.2 mg, Fat 19.3 g, Fiber 2 g, Protein 26.4 g, SaturatedFat 6.2 g, Sodium 975.1 mg, Sugar 2.7 g
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
EASY PAELLA
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
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
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
WHAT TO SERVE WITH PAELLA - 7 BEST SIDE DISHES
Steps:
- Choose your favorite recipe from the list of options.
- Organize all required ingredients and prepare a delicious meal in 30 minutes or less!
PAELLA SALAD
Provided by Ina Garten
Categories main-dish
Time 2h30m
Yield 6 to 7 servings
Number Of Ingredients 21
Steps:
- Combine the chicken stock, fennel seeds, curry powder, saffron, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper in a large saucepan, bring to a simmer, remove from the heat, and set aside.
- Heat the olive oil in a medium (10-inch) Dutch oven, such as Le Creuset, add the onion, and cook over medium heat for 5 minutes, until tender. Add the garlic and cook for one minute. Stir in the rice and cook for 2 minutes. Stir in the stock mixture, bring to a boil, lower the heat, and simmer covered for 10 minutes. Stir in the chicken, cover, and cook for 10 minutes. Stir in the shrimp, cover, and simmer for 5 minutes, until the shrimp are barely cooked and the rice is almost tender. Turn off the heat, cover, and allow to sit for 15 minutes.
- Meanwhile, in a very large bowl, combine the celery, scallions, peas, red peppers, yellow peppers, kielbasa, and olives. Stir in the warm rice mixture and the lemon juice and set aside to cool. Boil 1/2 cup water in a medium saucepan, add the mussels, cover, and simmer for 4 to 5 minutes, until the mussels open. Add the mussels to the salad. Cover the salad and allow it to sit at room temperature for about an hour to allow the flavors to blend. Taste for seasonings and serve at room temperature.
PAELLA RICE SALAD
Provided by Angela McGowan
Yield Serves 4
Number Of Ingredients 0
Steps:
- Add rice, water, saffron, oil and salt to a sauce pan. Bring to a boil and reduce to a simmer. Immediately cover with a lid, and let it simmer for 15 minutes. Then remove pan from heat, and don't remove the lid. Let it rest for 15 minutes. Before adding the rice to the salad, I spread it on a cookie sheet to cool for about 10 minutes. Preheat skillet and drizzle with olive oil. Add chopped chicken and chorizo. Cook until done. Let it cool to room temperature. In a large bowl, add chopped onions, green peppers, garlic, cilantro, tomatoes, lime juice, olive oil and cumin. Add cooled rice, chicken and chorizo. Toss well and add salt and pepper to taste. Serve at room temperature, or refrigerate until ready to serve.
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- Make the rice: in a medium pot, heat the olive oil over medium heat and add the onion and saute for about 3-5 minutes until soft. Add the garlic and saffron and stir until incorporated. Add the rice and chicken stock, bring to a boil and then lower the heat and cover and cook until all the water is absorbed about 30 minutes.
- While the rice is cooking make your vinaigrette: Whisk together sherry vinegar, Dijon mustard, and olive oil. Add tarragon, salt and pepper and whisk again. Set aside.
- Prepare the ingredients for the salad: In a large bowl combine tomatoes, bell pepper, celery, pimentos, peas, cooked chicken and shrimp.
- Add cooked rice to bowl, pour dressing over salad and combine. Adjust seasoning adding salt and pepper to taste. Chill the salad. This salad just gets better with time. Before serving garnish with chopped parsley.
EASY SPANISH PAELLA SALAD - LEMON BLOSSOMS
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- Place the stock, rice, saffron, turmeric and salt to taste in the rice cooker and turn on. When ready, place in a bowl and stir in the peas. Reserve until needed.
- In a saucepan, bring chicken stock to a boil. Stir in the saffron, turmeric and salt to taste. Add rice and bring back to a boil. Reduce heat to a simmer, cover and cook for 20 to 25 minutes or until tender. Remove from heat, uncover and stir in the peas. Transfer to a bowl and reserve until needed.
PAELLA SALAD RECIPE | MYRECIPES
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- In a large frying pan, heat 1 1/2 tablespoons of the oil over moderately low heat. Add the onion, bell pepper, and 1/4 teaspoon of the salt. Cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
- Increase the heat to moderately high. Add the chorizo and cook, stirring occasionally, for 2 minutes. Stir in the red-pepper flakes, paprika, chicken, 1/2 teaspoon of the salt, and the black pepper and cook, stirring frequently, until the chicken is almost done, about 3 minutes. Cover the pan and remove from the heat. Steam the chicken for 2 minutes. Transfer the mixture to a large glass or stainless-steel bowl to cool.
- Meanwhile, in a large pot of boiling, salted water, cook the orzo until done, about 12 minutes. Drain. Rinse with cold water and drain thoroughly.
- Add the drained orzo to the chicken mixture. Toss with the lemon juice, the remaining 2 tablespoons oil and 1/2 teaspoon salt, the tomato, and the parsley.
EASY PAELLA SALAD | BETTER HOMES & GARDENS
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Total Time 1 hr 20 minsCalories 375 per serving
- Drain artichoke hearts, reserving marinade. In a large bowl combine shrimp, peas, artichoke hearts, rice, and clams. Toss to mix.
- For dressing, in a screw top jar combine reserved artichoke marinade, Italian dressing, and turmeric. Cover and shake well. Pour over shrimp mixture. Toss gently to coat.
- Cover and chill until serving (up to 4 hours). Just before serving, gently stir cherry tomatoes into shrimp mixture. Line salad plates with lettuce leaves. Serve shrimp mixture on lettuce-lined plates. Makes 4 servings.
WEEKNIGHT PAELLA RECIPE - BELLY FULL
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Ratings 4Calories 457 per servingCategory Main Course
- Warm olive oil in a 12 to 14-inch paella pan (or large stainless-steel skillet) over medium-high heat. When oil is hot, add in the chorizo and onion; saute for about 3 minutes. Add in the garlic and cook until fragrant, about 30 seconds.
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- GET ORGANIZED: °Soak the rice in water and set aside for 15 minutes. °Soak the saffron threads in 1/4 cup warm water and set aside. °Chop the onions and red pepper finely (or use a processor). °Drain the tomatoes and set aside. °Measure the remaining seasonings and liquids. °Microwave green beans in covered dish for 4-5 minutes until tender. Rinse in ice cold water to shock them and maintain a bright green color. ° Have peeled, deveined shrimp ready to go.
- COOK CHORIZO: (Skip this step if using dried chorizo already cooked.) Spray a small saucepan with oil. Pierce churizo sausages in a few places with a fork and place them in pan. Heat to medium high. Cook for 2-3 minutes to brown. Add enough water to almost cover sausages, lower heat to medium and continue to cook for another 5 minutes. Remove from pan and slice into 1/4-1/2 inch rounds. They will finish cooking with the rice.
- SAUTE VEGGIES THEN ADD RICE: Heat olive oil in large sided pan (14-18 inches). Add onions and pepper and saute for 3 minutes, stirring occasionally. Add garlic and saute for 1 minute. Add tomatoes, paprika, sugar, chili flakes (if using) and salt and pepper. Stir well for 2 minutes until mixture is pasty. Drain rice, then add it to tomato mixture. Stir until well coated, about 2 minutes.
- ADD LIQUIDS, CHORIZO AND COOK: Add wine, broth and saffron-soaking liquid. Add chorizo. Stir to settle everything in pan evenly. Do not stir again. Bring to boil, then reduce heat to Low (about 3 or 4 out of 10). Cook rice, uncovered, for 18-20 minutes, moving pan around for even cooking, Rice will be almost but not quite cooked. If it appears to dry after liquids are absorbed, add 1/4 cup extra broth.
EASY PAELLA - TEGEL
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3.7/5 (59)Total Time 45 minsServings 6
- 1. Heat 2 tablespoons of the olive oil in a paella pan or large frying pan. Add the Tegel Fresh Chicken Skinless Thighs and cook for a few minutes until it begins to go golden. Remove and set aside.
- 2. Add the remaining olive oil, garlic, onions and tomatoes to the pan and cook for 5-7 minutes. Now add the rice and stir to coat in the mixture. Add the sliced chorizo and browned chicken into the pan. Add the saffron in its water and add enough of the stock so that it almost covers the rice. Stir to blend and then don’t stir again.*
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- 4. About 5 minutes from the end of cooking, add the shell fish and prawns in their shells. Taste it at this stage and consider whether you need to add more salt or pepper. Continue to cook until the shells open and the prawns are cooked, about 3-5 minutes. Gently stir the ingredients around a little. Bring the paella pan to the table. Scatter with lots of chopped parsley and lemon wedges and serve directly from the pan.
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