Paella Iii Recipes

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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

THE ULTIMATE PAELLA



The Ultimate Paella image

For a taste of seaside Spain, serve Tyler Florence's The Ultimate Paella recipe, an authentic rice dish studded with chicken, chorizo, clams, shrimp and lobster.

Provided by Tyler Florence

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 20

Chicken:
1 tablespoon sweet or smoked paprika
2 teaspoons oregano
1 (3 pound) frying chicken, cut into 10 pieces
Paella:
1/4 cup extra-virgin olive oil
2 Spanish chorizo sausages, thickly sliced
Kosher salt and freshly ground pepper
1 Spanish onion, diced
4 garlic cloves, crushed
Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
1 (15-ounce) can whole tomatoes, drained and hand-crushed
4 cups short grain Spanish rice
6 cups water, warm
Generous pinch saffron threads
1 dozen littleneck clams, scrubbed
1 pound jumbo shrimp, peeled and de-veined
2 lobster tails
1/2 cup sweet peas, frozen and thawed
Lemon wedges, for serving

Steps:

  • Combine the paprika and oregano in a small bowl. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.
  • Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.
  • In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.
  • Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

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

MY FAVOURITE PAELLA



My Favourite Paella image

As a young boy, the idea of meat and fish together in one dish never made sense to me. But once I tried paella the combination of textures and smoky flavours completely won me over. It's one harmonious, exciting, stomach-pleasing smasher of a dish. Some locals will say you don't add chorizo, but because I love it, I'm adding it here. You can pick up a proper paella pan at most department stores, but a large shallow pan about 12 inches/30 cm across will also work a treat. Without question this is one of Spain's hero dishes. Although incredibly flexible and delicious, it was never intended to be as visual and flamboyant a dish as it is. It was invented by farmers, grabbing whatever bits of meat, vegetable and fish they had available to them and using rice to bring it all together. Over time it's been refined and claimed by all sorts of people around Spain as their own. That's the great thing about paella, you can make it your own by taking the principle of it and adjusting it to embrace whatever ingredients are in season and around you.

Provided by Jamie Oliver

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 19

Olive oil
2 raw chorizo sausages (approximately 9 ounces/250 g in total), thickly sliced
11 ounces/300 g pork belly, skin removed, the best quality you can afford, cut into
1 green pepper, deseeded and roughly chopped
1 red pepper, deseeded and roughly chopped
5 cloves garlic, peeled and roughly chopped
1 onion, peeled and roughly chopped
A small bunch fresh flat-leaf parsley, leaves picked and roughly chopped, stalks finely chopped
Sea salt and freshly ground black pepper
A good pinch of saffron
14 ounces/400 g clams or mussels, scrubbed clean and debearded
11 ounces/300 g paella rice
7 ounces/200 g jarred red peppers in oil, drained and torn into pieces
1 (14-ounce/400 g) tin (can) chopped tomatoes
34 fluid ounces/1 litre chicken or vegetable stock, preferably organic
12 large prawns, shells on
5 1/2 ounces/150 g squid, cleaned and finely sliced
5 1/2 ounces/150 g green beans, sliced very thinly at an angle
1 lemon, cut into wedges

Steps:

  • Heat a large wide-based pan over a medium heat and add a lug of olive oil, the sliced chorizo and the pork belly. Fry for around 10 minutes, stirring occasionally. As soon as the chorizo starts taking on colour and the fat is beginning to cook out of it, add the chopped green pepper, chopped red pepper, garlic, onion, and parsley stalks along with a good pinch of salt, pepper, and the saffron. Fry gently for another 10 minutes, or until the vegetables have begun to soften. Meanwhile, pick through the shellfish and get rid of any clams or mussels that aren't tightly closed.
  • Add the rice and jarred peppers and keep stirring for a few minutes until the rice is coated in all the lovely flavours, then pour in the tinned tomatoes and 3 1/3 cups (27 ounces)/800 ml stock, seasoning again with salt and pepper. Bring everything to the boil, then turn down to a medium to low heat and stir constantly for about 15 minutes. This combination of flavours will be absolutely beautiful, but you've got to help the dish along by doing your job and making sure each grain of rice gets the same amount of love. So every now and then, stir from the outside of the pan into the middle so you get a sort of pile of rice in the centre, making sure nothing is sticking to the bottom. Flatten the pile out with your spoon, then start the whole process again.
  • After 15 minutes, the rice should be cooked, but still have a bit of a bite, so add the mussels or clams and the prawns.
  • Keep stirring, and as the clams and mussels start to open and the prawns begin to turn pink, add your squid and green beans and cook for a further 5 minutes or so.
  • Discard any clams or mussels that don't open. Stir in the chopped parsley leaves and the juice from 1/2 the lemon wedges, and bring to the table with the remaining lemon wedges on the side.

EASY AUTHENTIC PAELLA RECIPE BY TASTY



Easy Authentic Paella Recipe by Tasty image

Here's what you need: arborio rice, extra virgin olive oil, medium onion, medium tomato, fresh dill, chicken breast, stock, pine nuts, raisin, large onion, salt and pepper

Provided by Yuna Grafft

Yield 4 servings

Number Of Ingredients 11

3 cups arborio rice, *soaked for 2hrs in water w/ 1tbs cider vinegar*
3 tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 medium tomato, finely chopped
1 bunch fresh dill, finely chopped
1 chicken breast, cut into bite pieces
stock
2 tablespoons pine nuts, or almonds
2 tablespoons raisin
1 large onion, sliced thin
salt and pepper, to taste

Steps:

  • In a medium saucepan, heat oil over medium heat.
  • Add onion, garlic, and tomato and cook gently.
  • Then, add chicken & chorizo until brown on all sides.
  • To this, add soaked rice and pour stock until it barely covers the rice.
  • Add shrimp on top & cover. Rice is done cooking when no water remains.
  • Decorate with lemon.
  • Serve warm.

Nutrition Facts : Calories 694 calories, Carbohydrate 114 grams, Fat 15 grams, Fiber 6 grams, Protein 22 grams, Sugar 8 grams

PAELLA



Paella image

Paella is a Spanish dish traditionally made with rice, saffron, a variety of meat and shellfish, garlic, onions, peas, tomatoes and other vegetables. It's named for the wide, shallow pan it's cooked in, but I cook mine on the stovetop with delicious results.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 12 servings.

Number Of Ingredients 20

4 cups chicken broth
2-1/2 cups uncooked long grain rice
1 cup chopped onion
4 garlic cloves, minced, divided
1 teaspoon salt
1/2 teaspoon ground turmeric
1/4 teaspoon pepper
1 bay leaf
1 large green pepper, julienned
3 green onions, sliced
1 teaspoon minced fresh parsley
1 teaspoon dried thyme
1/4 teaspoon hot pepper sauce
2 tablespoons olive oil
1 cup sliced fresh mushrooms
2 medium tomatoes, chopped
2 cups frozen peas
1/2 pound uncooked medium shrimp, peeled and deveined
2 tablespoons lemon juice
1 pound boneless skinless chicken breasts, thinly sliced

Steps:

  • In a saucepan, combine the broth, rice, onion, half of the garlic, salt, turmeric, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender. , Meanwhile, in a large skillet, saute the green pepper, onions, parsley, thyme, hot pepper sauce and remaining garlic in oil for 2 minutes. Add mushrooms. Cook until green pepper is crisp-tender. Add tomato and peas; heat through. , Discard bay leaf; add rice mixture to vegetable mixture and keep warm. In a nonstick skillet, cook and stir shrimp in lemon juice for 2 minutes. Add chicken; cook until chicken is no longer pink and shrimp has turned pink, about 3-5 minutes. Add to rice mixture; toss.

Nutrition Facts : Calories 258 calories, Fat 4g fat (1g saturated fat), Cholesterol 49mg cholesterol, Sodium 591mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein.

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