RACH'S SHRIMP + CHORIZO PAELLA SHOWS HOW EASY IT IS TO SWAP INGREDIENTS
"We're making shrimp and chorizo paella, but it's really about learning the method," Rach says, "rather than one specific route to it."
Provided by Rachael Ray
Number Of Ingredients 25
Steps:
- For the paella spice, combine spices in small bowl
- For the paella, if whole, peel shrimp and save shells and heads as well
- Devein shrimp, cutting down backs of shrimp, then rinse and drain
- Toast shells of shrimp in saucepot over medium-high heat until pink, bright and fragrant, add stock and bring to boil, then reduce at low boil to 3 cups and strain
- Heat a large skillet over medium-high, add about 1 tablespoon EVOO, 1 turn of the pan, add the shrimp, salt and pepper and cook 2 minutes to just take the color off and get them going, then remove to a plate
- Add remaining oil, 1 turn of the pan, then cook chorizo 1 to 2 minutes to render out some of the fat, then remove
- Turn the heat down just a touch, then add onion and rice and toast 2 minutes, then stir in paella spice
- Grate in garlic, then stir in tomato paste
- Add sherry or white wine, turn up the heat, and pick up the browned bits using the tip of a wooden spoon
- Add about three-quarters of the stock, stir and bring to a boil over medium-high for 10 minutes, stirring occasionally, until most of the liquid is absorbed but not dry
- Turn the heat down to medium-low, add peas, stir, then add peppers
- Add back shrimp and chorizo, press into rice, then add remaining stock and cook 8 minutes more
- Douse pan with lemon juice and top with parsley to serve
GRILLED CHORIZO AND SHRIMP PAELLA
This shrimp paella recipe is not only healthy but satisfying, too! There's vitamin C from the sweet red pepper, fiber from the rice, and the chicken sausage is a great source of lean protein. - Daniel Bartholomay, Fargo, North Dakota
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven, saute red pepper and onion in oil until tender. Add the rice, garlic and chipotle pepper; saute 2 minutes longer. Add the broth, tomatoes and saffron. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until liquid is absorbed. Let stand for 5 minutes., Meanwhile, in a large bowl, combine the shrimp, chicken sausage and mango; sprinkle with lime juice and cayenne. Transfer to a grill wok or basket. Grill, covered, over medium heat for 5-8 minutes or until shrimp turn pink, stirring occasionally., Add shrimp mixture to Dutch oven; toss to combine. Garnish with lime wedges and cilantro.
Nutrition Facts : Calories 388 calories, Fat 9g fat (2g saturated fat), Cholesterol 101mg cholesterol, Sodium 787mg sodium, Carbohydrate 55g carbohydrate (11g sugars, Fiber 4g fiber), Protein 24g protein.
SHRIMP PAELLA WITH CHORIZO
Steps:
- Shrimp are normally an ingredient in paella and so is chorizo but I left the chicken and several other ingredients out to simplify it for you.
- In a large saute pan heat chorizo over medium heat until fat is rendered, about 3 minutes. Add garlic and cook, stirring, until fragrant. Add tomato, chicken broth, and saffron; bring to a simmer. Season generously with salt and pepper. Add rice and frozen peas; stir to combine. Cover and bring up to a simmer. Let cook for about 2 minutes. Season shrimp with salt and pepper and lay on top of rice mixture. Cover and continue to cook until shrimp are just done, about 4 more minutes. Season with salt and pepper, if necessary, and serve.
QUICK PAELLA WITH CHORIZO, SHRIMP AND CHICKEN
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a Dutch oven, heat the olive oil over medium heat. Add the chorizo and cook until it releases its fat. 8 to 10 minutes. Add the chicken, onions and garlic and brown the chicken on all sides, about 10 minutes.
- Add the rice and toast for 30 seconds. Add the tomato paste, followed by the saffron and then the wine, stirring. Add the chicken stock, cover and cook--no stirring--for 20 to 25 minutes. By then the rice should be almost done.
- Add the shrimp, mussels and peas and continue to cook until the rice is fluffy and the mussels have opened. Season with salt and pepper. Finish with the scallions and serve.
CHICKPEA AND SPANISH CHORIZO PAELLA
Grilled shrimp or chicken would also be delicious with this recipe from Matthew Card, American's Test Kitchen.
Provided by gailanng
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Add the chorizo to a 12-inch skillet and cook over medium-high heat, stirring frequently, until just beginning to brown, about 5 minutes. Transfer to a paper-towel-lined plate to drain; remove all but one tablespoon of the rendered fat from the skillet.
- Add the olive oil, onion, sliced garlic, and large pinch salt; cook over medium-high heat, stirring occasionally, until softened and just beginning to brown, about 5 minutes. Add the remaining garlic, paprika and saffron, and cook, stirring constantly, until fragrant and paprika has darkened, 1 minute. Stir in the rice; add thyme and broth, and bring to a simmer.
- Stirring occasionally with a rubber spatula to redistribute the broth and rice, cook for 10 minutes. Sprinkle the chickpeas, tomatoes, and red peppers evenly over the top. Cook uncovered, without stirring, until the liquid is completely absorbed and the rice is tender, about 10 minutes longer. Sprinkle peas, cooked chorizo and green onions over the rice; cover, and allow to sit for 5 minutes. Serve with lemon wedges on the side.
Nutrition Facts : Calories 708.4, Fat 24, SaturatedFat 6, Cholesterol 23.6, Sodium 1754.8, Carbohydrate 98.5, Fiber 11.3, Sugar 7.2, Protein 24.9
CHICKEN AND CHORIZO PAELLA ON THE GRILL
Use an 8-person paella pan on the grill.
Provided by JWynne
Categories World Cuisine Recipes European Spanish
Time 3h
Yield 8
Number Of Ingredients 16
Steps:
- Place chicken on a plate and season with 1/2 teaspoon paprika, salt, and pepper. Refrigerate for 2 hours.
- Preheat a grill for medium heat. Place a large paella pan on the grate. Heat about 1 tablespoon olive oil in the pan. Add chicken; sear until browned, about 4 minutes per side. Remove chicken and wrap in aluminum foil.
- Heat remaining olive oil in the pan. Add tomatoes, onion, chorizo, and garlic. Cook until tomato juices are mostly reduced, 5 to 10 minutes. Stir in remaining paprika, turmeric, saffron, and oregano. Add rice and cook for 5 minutes. Pour in 4 cups chicken stock; increase heat to high. Stir once and close the grill lid. Cook until the rice on the bottom becomes crispy, about 8 minutes.
- Scrape the bottom of the pan and turn rice over 4 or 5 times until a crust forms at the bottom. Add bell pepper, string beans, and the chicken thighs. Pour in remaining chicken stock. Stir and flip rice until stock is absorbed and rice is tender, 10 to 15 minutes more. Garnish with almonds.
Nutrition Facts : Calories 739.4 calories, Carbohydrate 67.5 g, Cholesterol 78.5 mg, Fat 39 g, Fiber 6.8 g, Protein 30.5 g, SaturatedFat 9.1 g, Sodium 1068.9 mg, Sugar 3.9 g
PAELLA WITH CHICKEN, CHORIZO AND SHRIMP
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- In a mortar or food processor, grind parsley, almonds and garlic to a paste. Set aside. Place stock in saucepan, add saffron, bring to simmer and remove from heat.
- Heat oil in 17-inch paella pan, on two burners if necessary, or in two 13-inch pans. Add chorizo and saute until heated through. Remove from pan. Season chicken with salt and pepper, place in pan and saute until nicely browned, leaving legs and thighs in pan a little longer than breast pieces. Remove chicken. Lower heat. Saute onion and leek until soft but not brown.
- Preheat oven to 400 degrees. Add red and yellow peppers to paella pan. When soft, add tomatoes and wine. When most of the liquid has evaporated, add paprika and rice and stir to coat. Add stock mixture and stir. Simmer 5 minutes.
- Fold in parsley mixture, beans and chorizo. Add chicken and simmer another 5 minutes. Arrange shrimp on top. Place in oven about 15 minutes, until chicken and rice are cooked.
- Remove from oven, cover loosely with foil and set aside 10 minutes. Garnish with olives and serve.
Nutrition Facts : @context http, Calories 613, UnsaturatedFat 27 grams, Carbohydrate 16 grams, Fat 41 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 11 grams, Sodium 1254 milligrams, Sugar 6 grams, TransFat 0 grams
BAKED 'PAELLA' WITH SHRIMP, CHORIZO AND SALSA VERDE
This nontraditional recipe features the ultimate paella cheat: The dish cooks in the oven, as opposed to being actively monitored on the stovetop over a flame. Cooking it this way won't get you the familiar socarrat on the bottom of the skillet, but the wonderfully crispy bits that develop at the edges of the roasting pan are delightful in their own way.
Provided by Yotam Ottolenghi
Categories grains and rice, seafood, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Heat the oven to 450 degrees Fahrenheit/230 degrees Celsius.
- Add 6 tablespoons/90 milliliters oil, the parsley, half the chile, the roughly chopped garlic, 1/4 teaspoon salt and a grind of pepper to the bowl of a food processor and pulse until finely chopped, scraping down the sides of the bowl as needed. Scrape half the salsa verde into a medium bowl and reserve the remaining salsa verde.
- Keeping the heads and tails intact, remove and discard the shrimp shells and transfer the head-on shrimp into the medium bowl with the salsa verde. Add the halibut, lemon juice, 3/4 teaspoon salt and a good grind of pepper to the bowl with the shrimp and gently toss to combine. Transfer to the refrigerator to chill while you continue with the rest.
- Add the chorizo, tomatoes, onion, tomato paste and the remaining sliced garlic, chile and 3 tablespoons oil to a large (about 15-by-10 inches/40-by-28 centimeters), deep metal roasting pan and toss to coat. Transfer to the oven and cook until sauce is thickened and browned at the edges, stirring once halfway through, about 20 minutes.
- Stir the rice, artichokes, bell pepper, paprika, saffron, 1 1/2 teaspoons salt and a good grind of pepper into the pan. Pour in the stock and hot water and stir well to combine. Cover with foil and return to the oven until the rice is cooked through and most of the liquid has been absorbed, about 25 minutes. Increase the oven temperature to 500 degrees Fahrenheit/260 degrees Celsius.
- Remove the pan from the oven, remove the foil and top with the marinated shrimp and halibut, gently pushing them into the rice without mixing it around too much. Return to the oven, uncovered, until the shrimp and halibut have cooked through, about 5 minutes.
- Spoon the reserved salsa verde over the paella. Serve warm, with the lemon wedges alongside.
Nutrition Facts : @context http, Calories 980, UnsaturatedFat 36 grams, Carbohydrate 71 grams, Fat 53 grams, Fiber 6 grams, Protein 53 grams, SaturatedFat 15 grams, Sodium 1822 milligrams, Sugar 5 grams, TransFat 0 grams
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