Electric Paella Pan Recipes

EASY PAELLA

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.

PAELLA, ALA ELECTRIC SKILLET

Steps:

• Add broth, wine, vermouth, turmeric, and paprika to a saucepan and bring to simmer, stirring occasionally.
• Squeeze sausage out of casings, break into dime-sized pieces, and brown in a large electric skillet – remove.
• Brown chicken strips – remove.
• Add olive oil and sauté onions, peppers, and garlic until limp.
• Don't overcook as the garlic will bitter.
• Stir spices into hot wine mixture.
• Return browned meat to skillet and pour in hot wine mixture – stir to blend.
• Bring to a low boil for 2-3 minutes than add the rice – stir gently to spread out the rice.
• Spread the shrimp, tomatoes, beans, and olives on top – use spatula to"tuck" the shrimp into the mixture – DO NOT STIR THE MIXTURE.
• Boil for 4-5 minutes, then cover (with lid vent closed).
• Turn heat down to 225-250 and simmer 20 minutes – DO NOT LIFT COVER OR STIR.
• Turn heat OFF and rest for 10 minutes – DO NOT LIFT COVER OR STIR.
• Ok, now you can peek- ENJOY!

QUICK PAELLA

Steps:

• In a straight-sided, 10-inch pan, heat the olive oil over a medium flame. Add the onions, peppers and garlic and cook until the vegetables are soft, about 5 minutes. Season with salt and pepper. Add the white wine and tomato puree and reduce the liquid by two-thirds, about 8 minutes.
• Add the smoked paprika and saffron, along with the bay leaf. Fold in the rice and make a bed for the seafood to sit on. Add the mussels, clams and shrimp and season again. Cover the pan, turn the heat to high and cook until the shellfish is finished and the bottom of the pan has started to caramelize the rice, about 5 minutes. This is a challenging step and is based on timing.
• Finish the paella with fresh parsley, and serve with lemon wedges on the side.

ELECTRIC PRESSURE COOKER PAELLA

Steps:

• Heat dressing in electric pressure cooker using SAUTÉ setting. Add chorizo and onions; cook 4 min., stirring frequently. Add garlic and dry seasonings; cook and stir 1 min. Add rice, water, tomatoes and bouillon cube; stir. Close and lock lid.
• Turn Pressure Release Valve to Sealing position. Cook 20 min. using HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release pressure before opening lid. Slowly remove lid.
• Add shrimp and peas to rice mixture; mix lightly. Cook on SAUTÉ setting 4 to 6 min. or until shrimp turn pink, stirring frequently.
• Sprinkle with parsley. Serve with lemon wedges.