Paella Fried Rice Recipes

PAELLA FRIED RICE

Steps:

• Heat oil in a frying pan. Tip in the chorizo, onion and garlic, then cook for a couple of mins until softened. Stir through turmeric, followed by the rice, prawns and peas and 150ml boiling water.
• Keep stirring until everything is warmed through and the water has been absorbed. Serve with lemon wedges.

"PAELLA" FRIED RICE

Steps:

• Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook cumin and red pepper flakes, stirring, 1 minute. Add onion and bell pepper and cook, stirring, until softened. Add chorizo and sauté over moderately high heat, stirring, until sausage begins to brown, about 3 minutes. Add rice, crumbling it, and salt. Sauté, stirring, until some grains begin to turn golden, about 3 minutes. Add peas and sauté, stirring, just until peas are heated through. Remove from heat and stir in pumpkin seeds and cilantro.

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.

QUICK AND EASY PAELLA

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.

PAELLA FRIED RICE

Steps:

• Boil ½ cup water and pour over saffron threads. Stir/steep until yellow and room temp.
• Cook saffron tea, chicken stock, and rice in a rice cooker
• Preheat oven to 400 degrees and roast 1 whole red pepper until skin turns black (20 minutes).
• Steam in a covered bowl, peel, de-seed, and slice.
• Prep a large wok or cast-iron skillet over high heat. Sautee shrimp with 2 tablespoons olive oil until pink, remove, and set aside.
• Stir-fry Portuguese sausage until oil renders, half-cooked.
• Add garlic, onions, 1 tablespoon olive oil, and chicken, allowing to brown one side, then stir fry until cooked.
• Add rice and drizzle tamari. Stir-fry but don't over stir.
• When rice is steaming add the tomatoes and spinach, toss a few times and it's done.
• Garnish with shrimp, red peppers, and scallions.
• Serve and enjoy!