Easy Party Paella Recipes

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EASY PAELLA



Easy Paella image

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

2 tablespoons olive oil
3/4 pound medium shrimp, peeled and deveined
1 (12 ounces) chicken sausage, sliced in 1/2-inch rounds
1 medium onion, finely chopped
2 cloves garlic, minced
1 1/2 cups long-grain rice
1/4 teaspoon paprika
1/4 teaspoon ground turmeric
1 can (14.5 ounces) diced tomatoes
2 cans (14.5 ounces each) reduced-sodium chicken broth
Coarse salt and ground pepper
1 cup frozen green peas, thawed

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

QUICK AND EASY PAELLA



Quick and Easy Paella image

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

1 pound jumbo shrimp, peeled and deveined, shells reserved
2 teaspoons olive oil
½ teaspoon saffron threads, or more to taste
2 ¼ cups chicken broth
1 tablespoon olive oil
8 ounces chorizo sausage, sliced into thin rounds
½ yellow onion, diced
2 cloves garlic, minced
1 ⅓ cups Arborio rice
½ cup green peas
1 red bell pepper, cut into thin strips
salt to taste
1 teaspoon paprika
1 pinch cayenne pepper, or more to taste

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



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

PERFECT PAELLA



Perfect Paella image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 21

3 tablespoons extra-virgin olive oil, 2 turns of the pan
3 cloves garlic, crushed
1/2 teaspoon crushed red pepper flakes
2 cups enriched white rice
1/4 teaspoon saffron threads
1 bay leaf
1 quart chicken broth or stock
4 sprigs fresh thyme
1 1/2 pounds chicken tenders, cut into thirds
Salt and freshly ground black pepper
1 red bell pepper, seeded and chopped
1 medium onion, chopped
3/4 pound chorizo, casing removed and sliced on an angle
1 pound peeled and deveined large shrimp, 24 shrimp
18 green lipped mussels, cleaned
1 cup frozen peas
2 lemons zested
1/4 cup chopped flat-leaf parsley
4 scallions, chopped
Lemon wedges
Crusty, bread for passing

Steps:

  • In a very wide pan or paella pan, preheated over medium high heat, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, crushed garlic, red pepper flakes, add rice and saute 2 or 3 minutes. Add saffron threads, bay leaf, broth, and thyme and bring liquids to a boil over high heat. Cover the pan with lid or foil and reduce heat to simmer.
  • In a separate nonstick skillet, over medium high heat brown chicken on both sides in 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Season chicken with salt and pepper. Add peppers and onions to the pan and cook 3 minutes longer. Add chorizo to the pan and cook 2 minutes more. Remove pan from heat.
  • After about 13 minutes, add shellfish to the rice pan, nesting them in cooking rice. Pour in peas, scatter lemon zest over the rice and seafood, then cover the pan again. After 5 minutes, remove cover or foil from the paella and discard any unopened mussel shells. Stir rice and seafood mixture and lift out bay and thyme stems, now bare of their leaves. Arrange cooked chicken and peppers, onions and chorizo around the pan. Top with parsley and scallions. Serve with wedges of lemon and warm bread.

QUICK & EASY PAELLA RECIPE



Quick & Easy Paella Recipe image

Whip up our Quick & Easy Paella Recipe tonight. Our Quick & Easy Paella Recipe is a makeover of traditional paella with instant rice and frozen veggies.

Provided by My Food and Family

Categories     Home

Time 30m

Yield Makes 8 servings.

Number Of Ingredients 9

1/2 cup chopped red pepper
1/2 cup chopped onion
4 cloves garlic, minced
1 Tbsp. KRAFT Zesty Italian Dressing
3 cups fat-free reduced-sodium chicken broth
1 tsp. ground turmeric
1 lb. shrimp, cleaned
3 cups instant white rice, uncooked
1 pkg. (10 oz.) frozen peas and carrots, thawed

Steps:

  • Cook and stir red pepper, onion and garlic in dressing in large nonstick skillet on medium-high heat 5 minutes or until red pepper is crisp-tender. Add broth and turmeric; bring to boil.
  • Stir in shrimp, rice and vegetables; cover. Reduce heat to low.
  • Simmer 5 minutes or until broth is absorbed and shrimp turn pink.

Nutrition Facts : Calories 320, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 115 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g

EASY PAELLA



Easy paella image

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

1 tbsp olive oil
1 onion, chopped
1 tsp each hot smoked paprika and dried thyme
300g paella or risotto rice
3 tbsp dry sherry or white wine (optional)
400g can chopped tomatoes with garlic
900ml chicken stock
400g frozen seafood mix
1 lemon, ½ juiced, ½ cut into wedges
handful of flat-leaf parsley, roughly chopped

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

EASY PARTY PAELLA



Easy Party Paella image

Provided by Florence Fabricant

Categories     dinner, project, main course

Time 2h30m

Yield 20 to 24 servings

Number Of Ingredients 21

5 pounds chicken wings (30 to 40 wings)
8 tablespoons olive oil
Juice of 2 lemons
1 teaspoon ground cumin
Salt and freshly ground black pepper
40 mussels, scrubbed and debearded
1 cup dry white wine
3 pounds chorizo sausage
2 large onions, chopped
2 large sweet red peppers, cored, seeded and chopped
1 large green pepper, cored, seeded and chopped
6 cloves garlic, minced
2 teaspoons oregano
5 cups long grain rice
1 28-ounce can whole plum tomatoes
6 cups well-flavored chicken stock
1/2 teaspoon powdered saffron
3 pounds cooked shelled shrimp
1/2 cup drained capers
3 tablespoons minced fresh parsley
Lemon wedges for garnish

Steps:

  • Disjoint the chicken wings, discarding the wing tips or reserving them for making stock. Place the remaining wing pieces in a large bowl. Mix three tablespoons of the olive oil with the lemon juice and cumin. Season this mixture to taste with salt and pepper. Pour over the chicken wings, cover and allow to marinate one to four hours.
  • Up to two hours before serving time, steam the mussels. Bring the wine to a simmer in a large pot, add the mussels, cover tightly and cook over medium heat until they open, about 10 minutes. Leave the mussels in the covered pan until shortly before serving time.
  • Saute the chorizos over medium heat in a six-quart casserole until they are cooked through, 15 to 20 minutes. Remove them from the casserole, draining them well, and set them aside on a plate covered with a paper towel. Leave the fat in the casserole. Add the remaining olive oil to the casserole.
  • Add the onions and peppers to the casserole and cook over low heat, stirring, until the vegetables are soft but not brown. Stir in the garlic, cook briefly, then add the oregano. Stir in the rice and cook for several minutes, stirring, until the rice is well coated with the other ingredients. Remove the casserole from the heat.
  • Drain the canned tomatoes, pricking them to drain the liquid inside. Reserve all the tomato liquid and chop the tomatoes fine. Stir the chopped tomatoes in with the rice.
  • Measure the reserved tomato liquid. You should have about a cup and a half. Add a little water if necessary to make this amount. Place the tomato liquid in a saucepan along with the chicken stock and bring to a simmer. Stir in the saffron, remove from the heat and allow to steep for 10 minutes. Meanwhile, slice the cooled chorizo into rounds a half-inch thick.
  • Place the casserole over medium-low heat and bring to a simmer. Stir in the pieces of chorizo, then stir in the tomato and chicken stock seasoned with the saffron. Bring to a simmer and add salt and pepper, if necessary. Cover and cook over low heat until all of the liquid is absorbed and the rice is done, which should take about 20 minutes. Set aside, covered for at least 20 minutes.
  • While the rice is cooking, remove the shrimps from the refrigerator so they can come to room temperature.
  • Preheat a broiler. Place the marinated chicken wings on a broiling pan and broil until they are browned and cooked through, about 25 minutes. Turn them once during the cooking. Transfer them to a large platter or bowl, cover with foil and set aside.
  • To serve, spoon the rice gently into one or more large mixing bowls to fluff it. Do not fill the bowls more than half full or you will have rice all over the floor. Taste the rice for seasoning and add more salt and pepper, if necessary, so that the seasoning will need no further adjusting.
  • Gently fold the capers, parsley, shrimp and chicken wings in with the rice.
  • Warm a large serving platter or shallow bowl. Even a big paella pan can be used as a serving dish. Transfer some or all of the paella to the platter or bowl. If there is not enough room for all the paella on one platter, you can use two platters or keep some of the paella reserved in the kitchen for refilling the platter.
  • Briefly reheat the mussels in their broth, then arrange them, in their shells, around the edge of the platter, alternating them with the lemon wedges. Place the platter on the buffet table along with serving spoons. After all the guests have served themselves, rearrange the paella on the platter, refilling the platter, if necessary, or transferring the remaining paella to a smaller platter so it continues to look attractive.

Nutrition Facts : @context http, Calories 752, UnsaturatedFat 26 grams, Carbohydrate 45 grams, Fat 41 grams, Fiber 2 grams, Protein 46 grams, SaturatedFat 13 grams, Sodium 1419 milligrams, Sugar 4 grams, TransFat 0 grams

PARTY PAELLA



Party Paella image

Jazz up your next party with this yummy, easy-to-prepare-and-even-easier-to-eat paella. Found in the NYT, originally published with FOOD; Paella That's Easy to Prepare for a Party, by FLORENCE FABRICANT, December 27, 1992.

Provided by evelynathens

Categories     One Dish Meal

Time 2h45m

Yield 20-24 serving(s)

Number Of Ingredients 21

5 lbs chicken wings (30 to 40 wings)
8 tablespoons olive oil
2 lemons, juice of
1 teaspoon ground cumin
salt & freshly ground black pepper
40 mussels, scrubbed and debearded
1 cup dry white wine
3 lbs chorizo sausage
2 large onions, chopped
2 large sweet red peppers, cored, seeded and chopped
1 large green pepper, cored, seeded and chopped
6 garlic cloves, minced
2 teaspoons oregano
5 cups long grain rice
1 (28 ounce) can plum tomatoes
6 cups well-flavored chicken stock
1/2 teaspoon powdered saffron
3 lbs cooked shelled shrimp
1/2 cup drained capers
3 tablespoons minced fresh parsley
lemon wedge (to garnish)

Steps:

  • Disjoint the chicken wings, discarding the wing tips or reserving them for making stock. Place the remaining wing pieces in a large bowl. Mix three tablespoons of the olive oil with the lemon juice and cumin. Season this mixture to taste with salt and pepper. Pour over the chicken wings, cover and allow to marinate one to four hours.
  • Up to two hours before serving time, steam the mussels. Bring the wine to a simmer in a large pot, add the mussels, cover tightly and cook over medium heat until they open, about 10 minutes. Leave the mussels in the covered pan until shortly before serving time.
  • Saute the chorizos over medium heat in a six-quart casserole until they are cooked through, 15 to 20 minutes. Remove them from the casserole, draining them well, and set them aside on a plate covered with a paper towel. Leave the fat in the casserole. Add the remaining olive oil to the casserole.
  • Add the onions and peppers to the casserole and cook over low heat, stirring, until the vegetables are soft but not brown. Stir in the garlic, cook briefly, then add the oregano. Stir in the rice and cook for several minutes, stirring, until the rice is well coated with the other ingredients. Remove the casserole from the heat.
  • Drain the canned tomatoes, pricking them to drain the liquid inside. Reserve all the tomato liquid and chop the tomatoes fine. Stir the chopped tomatoes in with the rice.
  • Measure the reserved tomato liquid. You should have about a cup and a half. Add a little water if necessary to make this amount. Place the tomato liquid in a saucepan along with the chicken stock and bring to a simmer. Stir in the saffron, remove from the heat and allow to steep for 10 minutes. Meanwhile, slice the cooled chorizo into rounds a half-inch thick.
  • Place the casserole over medium-low heat and bring to a simmer. Stir in the pieces of chorizo, then stir in the tomato and chicken stock seasoned with the saffron. Bring to a simmer and add salt and pepper, if necessary. Cover and cook over low heat until all of the liquid is absorbed and the rice is done, which should take about 20 minutes. Set aside, covered for at least 20 minutes.
  • While the rice is cooking, remove the shrimps from the refrigerator so they can come to room temperature.
  • Preheat a broiler. Place the marinated chicken wings on a broiling pan and broil until they are browned and cooked through, about 25 minutes. Turn them once during the cooking. Transfer them to a large platter or bowl, cover with foil and set aside.
  • To serve, spoon the rice gently into one or more large mixing bowls to fluff it. Do not fill the bowls more than half full or you will have rice all over the floor. Taste the rice for seasoning and add more salt and pepper, if necessary, so that the seasoning will need no further adjusting.
  • Gently fold the capers, parsley, shrimp and chicken wings in with the rice.
  • Warm a large serving platter or shallow bowl. Even a big paella pan can be used as a serving dish. Transfer some or all of the paella to the platter or bowl. If there is not enough room for all the paella on one platter, you can use two platters or keep some of the paella reserved in the kitchen for refilling the platter.
  • Briefly reheat the mussels in their broth, then arrange them, in their shells, around the edge of the platter, alternating them with the lemon wedges. Place the platter on the buffet table along with serving spoons. After all the guests have served themselves, rearrange the paella on the platter, refilling the platter, if necessary, or transferring the remaining paella to a smaller platter so it continues to look attractive.

PARTY PAELLA



Party Paella image

Make and share this Party Paella recipe from Food.com.

Provided by chia2160

Categories     One Dish Meal

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 14

6 boneless skinless chicken breasts
3 chorizo sausage, sliced
18 large shrimp, shelled & deveined
1 lb mussels
2 tablespoons olive oil
5 cups chicken broth
1 cup white wine
1 pinch saffron
1 onion, chopped
3 garlic cloves, chopped
salt, pepper, paprika
1 cup peas
1 (4 ounce) jar pimientos
3 cups arborio rice

Steps:

  • Preheat oven to 400°F.
  • In skillet add 1 tbsp oil, sauté chorizo until fat is rendered, remove.
  • Add more oil, add chicken brown on both sides, remove.
  • Heat chicken broth w/saffron, set aside.
  • Add oil, onions, garlic, sauté until softened, add rice, stir to coat.
  • Add wine, stir, add broth and spices, bring to boil, stirring.
  • Let liquid reduce slightly, add peas, pimentos; stir.
  • Add chicken, chorizo and stir.
  • Place in oven, uncovered for 10 minutes.
  • Add shrimp and mussels, stir, heat 10 minutes more until all liquid is absorbed.
  • Remove mussels that don't open.
  • Garnish with parsley.

Nutrition Facts : Calories 635.9, Fat 17.1, SaturatedFat 4.8, Cholesterol 109.4, Sodium 1091.8, Carbohydrate 68.9, Fiber 3.7, Sugar 2.9, Protein 42.2

PAELLA FOR A CROWD



Paella For a Crowd image

Perfect for a large dinner party, this paella serves 12, but the recipe can easily be doubled to feed a crowd. It's a spectacular entree packed with calamari, clams, mussels, shrimp, chicken, and pork.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Number Of Ingredients 22

12 bone-in, skin-on chicken thighs (about 5 pounds)
3 tablespoons olive oil
2 teaspoons paprika
4 large tomatoes
1 large red bell pepper, cut into quarters, stemmed, seeded, and ribs removed
1 large green bell pepper, cut into quarters, stemmed, seeded, and ribs removed
2 teaspoons saffron
Coarse salt and freshly ground pepper
4 cups homemade or store-bought chicken stock, warmed
1/3 cup cognac
1 pound pork tenderloin, trimmed and cut into 1-inch cubes
1 large white onion, chopped
2 tablespoons finely chopped garlic
1 1/4 pounds calamari, cleaned and cut crosswise into 1/2-inch rings
12 jumbo shrimp, peeled and deveined
1 1/2 pounds short-grain white rice
16 littleneck clams, scrubbed
18 mussels, scrubbed
2 cups fresh or frozen peas
1/2 pound blanched haricot vert, trimmed and cut into 1 1/2-inch pieces
1/2 cup fresh flat-leaf parsley, chopped, for serving
Lemon wedges, for serving

Steps:

  • Place chicken in a large bowl and add 2 tablespoons olive oil. Sprinkle with paprika; turn chicken to coat. Cover and let marinate, refrigerated, at least 4 hours and up to overnight.
  • Bring a large pot of water to a boil; meanwhile prepare an ice-water bath. With a paring knife, core tomatoes and score an X on the bottoms. Working in batches, carefully lower them into boiling water; when skins begin to split, after 30 to 60 seconds, use a slotted spoon to transfer tomatoes to ice-water bath.
  • When tomatoes are cool, remove skins (using a paring knife, if necessary) and discard. Halve tomatoes. Remove seeds with a spoon, and discard. Finely chop tomatoes.
  • Cut peppers crosswise and into 1/4-inch strips; set aside. Using a mortar and pestle, grind together saffron and 1 1/2 teaspoons salt. Add saffron mixture to a medium bowl and add 1 cup chicken stock and cognac. Whisk until well combined, set aside.
  • Heat an 18-inch paella pan with at least 2-inch sides over two burners set at medium-high heat. Coat the bottom of the pan with remaining tablespoon olive oil. Season chicken thighs with salt and pepper and add to pan. Cook, turning, until golden brown on all sides, about 8 minutes. Season pork and add to pan. Cook, turning, until browned, about 6 minutes more.
  • Add peppers, onions, garlic, and tomatoes. Cook, stirring, about 8 minutes. Add calamari and shrimp and cook, stirring, about 2 minutes more.
  • Add rice to pan and stir to coat. Add reserved saffron mixture and let cook about 1 minute. Add 1 1/2 cups more stock and bring to a boil. Cook, rotating pan and stirring occasionally, 15 minutes. If rice appears dry around edges add more stock as necessary. Nestle clams, mussels, and peas into rice and add 1 cup stock. Cook, stirring occasionally, adding more stock as necessary (you may not need to use all the stock), until rice is tender, shellfish has opened, and nearly all the liquid has evaporated from the pan, about 20 minutes.
  • Turn heat to high. Add haricot vert, and stir to combine. Cook, without stirring, until vegetables are warmed through, and remaining liquid has evaporated, about 5 minutes. Season with salt. Sprinkle with parsley, and serve immediately with lemon wedges.

BIRTHDAY PARTY PAELLA



Birthday Party Paella image

Categories     Chicken     Garlic     Rice     Bake     Sauté     Sausage     Shrimp     Birthday     Bon Appétit

Yield Serves 10

Number Of Ingredients 16

3 tablespoons olive oil
6 fresh Cajun or hot Italian sausages (about 1 3/4 pounds)
12 chicken thighs with skin and bones (about 4 1/4 pounds), excess fat trimmed
2 very large onions, chopped (about 5 cups)
10 garlic cloves, chopped, plus 1 garlic clove, minced
12 ounces tomatoes, chopped (about 1 1/2 cups)
2 bay leaves
4 medium zucchini, halved crosswise, then quartered lengthwise (about 1 1/4 pounds)
3 red bell peppers, cut into 1-inch-wide strips
1 1/2 pounds uncooked large shrimp, peeled, deveined
Generous pinch plus 1/4 teaspoon saffron threads
2 1/2 cups arborio rice or medium-grain white rice (about 17 1/2 ounces)
1 1/2 teaspoons salt
5 cups canned low-salt chicken broth
2 teaspoons paprika
Chopped fresh parsley

Steps:

  • Heat 1 tablespoon oil in heavy large shallow pot over medium-high heat. Add sausages and sauté until cooked through, turning often, about 10 minutes. Transfer to large bowl. Sprinkle chicken with salt and pepper. Working in batches, add chicken, skin side down, to pot. Cover and cook until brown, about 6 minutes. Turn chicken over, cover and cook until brown and cooked through, about 8 minutes longer. Transfer chicken to bowl with sausages. Add onions and 10 chopped garlic cloves to pot; sauté until tender, about 8 minutes. Add tomatoes and bay leaves; stir 2 minutes. Stir in zucchini and bell peppers. Transfer to another large bowl.
  • Toss shrimp with remaining 2 tablespoons oil, 1 minced garlic clove and generous pinch of saffron in medium bowl. (Chicken-sausage mixture, vegetable mixture and shrimp mixture can be prepared 6 hours ahead. Cover separately and refrigerate.)
  • Preheat oven to 375°F. Brush one 18 x 12 x 2 1/4-inch roasting pan with olive oil. Mix rice and 1 1/2 teaspoons salt into vegetable mixture. Spread rice mixture evenly in prepared pan. Cut sausages diagonally into 1-inch slices. Using wooden spoon, push sausage and chicken pieces into rice mixture; pour any juices from bowl over. Bring 5 cups chicken broth, paprika and remaining 1/4 teaspoon saffron to boil in medium saucepan. Pour evenly over rice mixture. Cover roasting pan tightly with foil. Bake until rice is almost tender, about 40 minutes.
  • Sprinkle shrimp mixture with salt and pepper. Arrange atop rice mixture. Cover pan with foil; bake until shrimp are opaque in center, rice is tender and most of liquid in pan is absorbed, about 20 minutes longer. Sprinkle with parsley. Spoon paella onto plates and serve.

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PAELLA | RICARDO
paella-ricardo image
2008-11-17 Preparation. In a large skillet or paella pan, brown the drumsticks over medium heat in the butter and 15 ml (1 tablespoon) of olive oil for about 15 minutes. Season with salt and pepper. Remove from the pan and set aside. In …
From ricardocuisine.com


HOW TO HOST A SPANISH TAPAS AND PAELLA PARTY - THE …
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2020-09-17 Set the table. Cut the tortilla into 2-inch squares and set atop slices of the baguette. Now you are ready for guests. If you use a charcoal barbecue, rather than gas, allow 20 to 25 minutes for the coals to be at the right …
From thespruceeats.com


BIRTHDAY PARTY PAELLA RECIPE | BON APPéTIT
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2008-04-06 Preheat oven to 375°F. Brush one 18 x 12 x 2 1/4-inch roasting pan with olive oil. Mix rice and 1 1/2 teaspoons salt into vegetable mixture. Spread rice mixture evenly in prepared pan.
From bonappetit.com


EASY CHICKEN PAELLA RECIPE - AVERIE COOKS
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2021-05-13 Instructions. To a large skillet (15+ inches in diameter if possible) or paella pan, add 2 tablespoons olive oil, onion, pepper, and sauté over medium-high heat until vegetables begin to soften and lightly caramelize, about 5 to 8 …
From averiecooks.com


EASY PAELLA RECIPE - PILLSBURY.COM
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1. Heat oven to 375°F. Spray two 11x7-inch glass baking dishes with cooking spray. In medium bowl, toss shrimp and scallops with 1 tablespoon of the oil and generous pinch of the saffron threads; cover and refrigerate. 2. In 4-quart …
From pillsbury.com


EASY WEEKNIGHT SKILLET PAELLA RECIPE - PUREWOW
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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 …
From purewow.com


EASY GRILL RECIPES FOR THE PARTY 2022: RECIPES WITH A REAL FACTOR …
Easy Grill Recipes For The Party 2022-Recipes with a Real Factor for Your Blackstone Let this cookbook “Easy Grill Recipes For The Party 2022” guide you through each step of the …
From amazon.ca
Author Lillian Senger
Format Kindle Edition


PAELLA PARTY - A COZY KITCHEN
2016-08-11 Place the paella pan over medium-high heat. Add about 3 tablespoons of olive oil. When the oil is hot, add the shrimp and cook for 2 to 4 minutes, flipping them halfway through. …
From acozykitchen.com


DINNER PARTY PAELLA RECIPE | MAVEN COOKERY
2019-09-18 In the paella pan over medium-high heat, add 2 tablespoon oil and heat until shimmering. Add the chorizo and cook, stirring, 5 minutes or until browned all over. Transfer to …
From mavencookery.com


EASY MIXED SEAFOOD PAELLA - WHAT THE FORKS FOR DINNER?
2020-12-06 Remove with a slotted spoon to a bowl and set aside. If the chorizo does not render enough fat, add 1 to 2 tablespoons olive oil to the pan. Add the onions and cook until softened, …
From whattheforksfordinner.com


RECIPE: WEEKNIGHT SKILLET PAELLA | KITCHN
2019-05-01 Heat oil in a 9- or 10-inch cast iron skillet over medium heat until shimmering. Add the chorizo and cook, stirring occasionally, until the fat renders and it browns, about 5 minutes. …
From thekitchn.com


FOOD; PAELLA THAT'S EASY TO PREPARE FOR A PARTY - THE NEW YORK …
1992-12-27 Place the tomato liquid in a saucepan along with the chicken stock and bring to a simmer. Stir in the saffron, remove from the heat and allow to steep for 10 minutes. …
From nytimes.com


AUTHENTIC SPANISH PAELLA RECIPE WITH SEAFOOD - CHEF BILLY PARISI
2021-03-24 Instructions. Season the chicken well on both sides with salt and pepper. Set aside. Add the oil to a large 13-inch paella pan over medium to medium-high heat and add the …
From billyparisi.com


PAELLA RECIPES | BBC GOOD FOOD
Smoked paprika paella with cod & peas. A star rating of 4.3 out of 5. 57 ratings. Cod is a great source of stress-busting B vitamins and magnesium, so why not enjoy this easy peasy paella …
From bbcgoodfood.com


PAELLA RECIPES: 14 EASY AND TASTY RECIPES TO CHOOSE FROM!
Turn off the heat and remove the pan from the heat. Then cover it with a tea towel so that it rests for 5 more minutes. This resting period is important because it allows the rice to finish cooking …
From paellarecipes.org


10 BEST PAELLA RECIPES | YUMMLY
2022-05-18 Quick and Easy Paella Crisco. frozen peas, boneless, skinless chicken breast, smoked sausage and 11 more. Mei & Emily's Valencian Paella! AliceMizer. extra-virgin olive …
From yummly.com


EASY PAELLA - RECIPES BY NORA
2019-07-30 Add tomatoes. Season with some salt and pepper. Stir as needed and let the mixture cook through. This will take about 15 minutes. Be patient – this will give the paella a …
From recipesbynora.com


EASY DELICIOUS PAELLA RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Easy Delicious Paella Recipe are provided here for you to discover and enjoy ... Starch Solution Recipes Easy Easy Creme Fraiche Recipe Easy …
From recipeshappy.com


HOW TO THROW A PAELLA DINNER PARTY - THE CHOPPING BLOCK
2016-02-15 Preheat the oven to 350 degrees. Mix together the saffron and white wine and allow to bloom while starting the paella. Heat a wide, heavy pan with a lid over medium-low heat …
From thechoppingblock.com


WHAT TO SERVE WITH PAELLA – 26 EASY SIDE DISHES – HAPPY MUNCHER
The dish is usually served with bread or rice and other side dishes. The most popular side dishes to serve with paella are the saffron rice, beans, potatoes, vegetables and seafood. Print …
From happymuncher.com


SLOW COOKER EASY CHICKEN PAELLA | CANADIAN LIVING
2012-03-15 In slow cooker, combine chicken, sausage, onion, red pepper, garlic, paprika and salt. Stir in saffron broth, wine and tomato paste. Cover and cook on low until juices run clear …
From canadianliving.com


PAELLA - EASY RECIPES
Combine dry ingredients Paella, Quick rise yeast: use quick rise or instant yeast in this recipe to help the Paella rise faster.
From recipea.top


70 PAELLA PARTY IDEAS | PAELLA PARTY, PAELLA, PARTY
SIZZLING GARLIC PRAWNS (GAMBAS AL AJILLO) 3-5 Large Prawns (or 5-7 small) per serving 4 T fresh, rough chopped Cilantro 4 Garlic Cloves 1/4 Cup White Wine 8 T Butter
From pinterest.ca


EASY PARTY PAELLA - DINING AND COOKING
Ingredients 5 pounds chicken wings (30 to 40 wings) 8 tablespoons olive oil Juice of 2 lemons 1 teaspoon ground cumin Salt and freshly ground black pepper 40 mussels, scrubbed and …
From diningandcooking.com


EASY PAELLA RECIPE | MYRECIPES
Paella is great for any occasion. This easy to follow recipe is a great introduction into the Spanish cuisine. Try this recipe with Van de Kamp's® and Mrs. Paul's® Fish Sticks that are …
From myrecipes.com


EASY SPANISH PAELLA RECIPE – HOW TO MAKE PAELLA IN 30 MINUTES
2016-06-01 Stir to coat rice with oil, and cook, stirring, for 1 minute. Add chicken stock, saffron and bay leaf. Bring to a boil, cover, then reduce heat to simmer. Cook for 20 minutes. While …
From melaniecooks.com


MAKE A PAELLA PARTY - THE EASY WAY - ICES USA
Sprinkle rosemary all across the paella. Add additional veggies (green beans, broad beans etc.) Taste and add salt as needed. Bring to a bubbly boil, then reduce heat, cover and simmer till …
From blog.icesusa.org


PAELLA RECIPES EASY - CREATE THE MOST AMAZING DISHES
Celery Soup With Milk Recipe For Two Potato Soup Recipe Using Campbell's Campbell's Mushroom Cooking Soup Recipes
From recipeshappy.com


PAELLA PARTY | EASY ENTERTAINING WITH MICHAEL CHIARELLO
Make caramel for flan. Assemble and bake flan. 1 Hour Before Party: Mix and assemble sangria. Loosen up and flip flan onto teir serving plates. Saute seasoned meats for paella and set …
From foodnetwork.com


PARTY PAELLA | EASY RECIPES
2015-08-02 Preheat oven to 400°F. In skillet add 1 tbsp oil, sauté chorizo until fat is rendered, remove. Add more oil, add chicken brown on both sides, remove.
From fasttrecipes.blogspot.com


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