Prawn Chicken Orzo Paella Recipes

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PRAWN & CHICKEN ORZO PAELLA



Prawn & Chicken Orzo Paella image

This recipe is from the local Western Australian Newspaper. Am hoping to make this myself soon but I will use spring onion (scallions) instead of the shallots (for dietary reason) and omit the coriander (cilantro) because we don't like it. Times at this point are an estimate, if you should try please let me know if they are correct.

Provided by ImPat

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

2 teaspoons sesame oil
125 g shallots (golden, 4 small, peeled and thinly sliced)
20 g gingerroot (grated)
2 garlic cloves (finely chopped)
400 g chicken breasts (boneless, skinless)
salt and pepper
250 g orzo pasta
1 1/2 teaspoons smoked paprika
600 ml chicken stock (homemade or low salt)
225 -250 g prawns (cooked small)
1/4 cup lemon juice (fresh)
3 teaspoons soy sauce
1/3 cup coriander leaves (chopped plus extra to garnish)

Steps:

  • Cut chicken into 2cm-3cm dice.
  • Heat sesame oil in deep frying pan over medium heat.
  • Gently fry shallots and, ginger and garlic for a few minutes until softened and lightly coloured.
  • Add cubed chicken to pan, season lightly with salt and pepper and fry until browned on all sides but not cooked through.
  • Add orzo and stir to coat with oil and let it start to absorb flavours.
  • Season with paprika and cover ingredients with stock (you may not need all at once).
  • Allow to simmer for about 15 minutes, adding more stock when necessary and stirring occasionally.
  • When orzo is just cooked, add the prawns, lemon juice and soy, stir and taste for seasoning, adjust if necessary.
  • Rest for 3 to 5 minutes in pan with lid on to allow chicken to tenderise.
  • Stir through the chopped coriander and serve scattered with extra leaves.

Nutrition Facts : Calories 556, Fat 15.1, SaturatedFat 3.8, Cholesterol 139.4, Sodium 860.1, Carbohydrate 61, Fiber 2.5, Sugar 4.7, Protein 42.1

CHICKEN & PRAWN PAELLA



Chicken & Prawn Paella image

Delicious mixed paella wih lots of colour, succulent prawns, deep flavours. Ideal for an evening meal with friends creating that mediterranean atmosphere.

Provided by Paella Pete

Categories     Chicken

Time 1h15m

Yield 5-6 serving(s)

Number Of Ingredients 18

3 skinless chicken breasts
400 g uncooked large shrimp (peeled)
1 large onion (chopped)
2 garlic cloves (chopped)
3 large tomatoes (peeled and chopped)
500 g paella rice
1 green pepper (sliced)
1 red pepper (sliced)
1 liter chicken stock
150 g frozen peas
1/4 teaspoon saffron (or teaspoon of tumeric)
2 lemons, cut into wedges
1 cup chopped flat leaf parsley
2 tablespoons olive oil
1 tablespoon sweet paprika
6 mushrooms, quartered
salt
pepper

Steps:

  • Cut the chicken breasts into cubes about 2cm.
  • Heat olive in a medium paella pan(38 cm is ideal).
  • Saute onions and garlic until soft.
  • Add chicken and brown for a few minutes.
  • Add peppers and cook for another five minutes.
  • Add tomatoes, saute for a couple of minutes then add the paprika. Continue for another couple of minutes.
  • Add 900ml of the chicken stock, salt & pepper, and rice, saffron (or tumeric), bring to boil then reduce heat and simmer for 20 minutes covered with foil.
  • Add mushrooms, prawns and peas to surface of paella, do not mix in - re-cover.
  • Cook for about 10 minutes or until prawns are cooked and liquid has been absorbed. Note- add more chicken stock if required.
  • Once cooked remove paella from heat and leave to rest covered for 5 minutes.
  • Scatter parsley, spread lemon wedges of paella and serve.

Nutrition Facts : Calories 1153.2, Fat 13.1, SaturatedFat 2.6, Cholesterol 209.8, Sodium 553.6, Carbohydrate 183.8, Fiber 9.8, Sugar 11.2, Protein 72

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