QUICK AND EASY PAELLA
Consider this a gateway paella and the first step to a serious, lifelong addiction. When I first do a version of a classic dish like paella, I try to use a minimum number of ingredients and steps to focus on technique. After learning the method, you'll ideally use a wider variety of ingredients, like clams, mussels, squid, and chicken, which will make your rice that much more interesting. Garnish with extra virgin olive oil, freshly chopped flat-leaf parsley, and lemon wedges.
Provided by Chef John
Categories World Cuisine Recipes European Spanish
Time 1h10m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 476.4 calories, Carbohydrate 46.9 g, Cholesterol 150.2 mg, Fat 19.3 g, Fiber 2 g, Protein 26.4 g, SaturatedFat 6.2 g, Sodium 975.1 mg, Sugar 2.7 g
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.
QUICK SHRIMP AND CHICKEN PAELLA
Enjoy your Spanish dinner featuring shrimp, chicken, rice and ababy sweet peas - a hearty dinner ready in 15 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- In small bowl, mix saffron and hot water; set aside.
- In large bowl, toss shrimp and chicken with seasoning blend until coated. Spray 12-inch skillet with butter-flavor cooking spray; heat over medium-high heat. Add shrimp mixture to skillet; spray mixture with cooking spray. Cook 5 minutes, stirring frequently.
- Stir in saffron mixture, rice and peas, breaking up rice with wooden spoon. Cover; cook 3 minutes or until rice and peas are thoroughly heated, shrimp are pink and chicken is no longer pink in center. Fluff with fork.
Nutrition Facts : Calories 485.5, Carbohydrate 80.4 g, Cholesterol 86.9 mg, Fiber 3.3 g, Protein 21.9 g, SaturatedFat 0.3 g, ServingSize 1 Serving, Sodium 1269.4 mg, Sugar 3.4 g
SEAFOOD PAELLA
This impressive Spanish one pot, with monkfish, king prawns and mussels, is perfect for feeding a crowd at a dinner party
Provided by Katy Greenwood
Categories Dinner, Main course
Time 1h50m
Number Of Ingredients 20
Steps:
- Peel and de-vein the prawns, reserving the heads and shells. Return the prawns to the fridge.
- To make the stock, heat the oil in a large pan over a medium-high heat and add the onion, tomatoes, garlic, and reserved prawn shells and heads. Cook for 3-4 mins, then pour in 2 litres of water and add the stock cube and star anise. Bring to a boil, then simmer for 30 mins. Leave to cool slightly, then whizz in batches in a blender or food processor. Strain through a fine sieve.
- Heat the oil in a large paella pan or an extra-large frying pan. Brown the monkfish for a few mins each side, then remove and set aside. Add the onion and fry for 4-5 mins until softened.
- Stir in the rice and cook for 30 secs to toast. Add the garlic, paprika, cayenne (if using) and saffron, cook for another 30 secs, then stir in the tomatoes and 1.5 litres of the fish stock. Bring to the boil, then turn down to a simmer and cook, stirring, for about 10 mins (the rice should still be al dente). Return the monkfish to the pan with the prawns, mussels, peas and broad beans.
- Cover the pan with a large baking tray, or foil, and cook on a low heat for another 10-15 mins until the mussels are open and the prawns are cooked through. Scatter over the parsley before serving.
Nutrition Facts : Calories 384 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 26 grams protein, Sodium 1.5 milligram of sodium
EASY PAELLA
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
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
QUICK PAELLA
Bring the fabulous flavors of Spanish cuisine to your dinner table with this delicious rice dish packed with clams and shrimp - skillet dinner made ready in just 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Melt margarine in 10-inch skillet over medium heat. Cook rice, onion, bell pepper and garlic in margarine, stirring occasionally, until rice is light brown.
- Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes or until rice is tender.
Nutrition Facts : Calories 345, Carbohydrate 44 g, Cholesterol 70 mg, Fat 1, Fiber 3 g, Protein 16 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 910 mg
QUICK PAELLA
Categories Olive Onion Pepper Pork Rice Sauté Quick & Easy Dinner Sausage Clam Shrimp Pea White Wine Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Heat oil in a 12-inch heavy skillet over high heat until just smoking, then sauté garlic and frozen onions and peppers, stirring, until garlic and onions are golden, about 2 minutes. Add kielbasa and cook, stirring, until kielbasa is lightly browned, about 2 minutes. Add rice, wine, broth, saffron, and shrimp and cook, covered and undisturbed, over high heat until most of liquid is absorbed and shrimp are cooked through, about 6 minutes. Stir in cockles, peas, and olives and cook, covered, until cockles open wide, 2 to 4 minutes. (Discard any cockles that remain unopened after 4 minutes.) Remove from heat and let stand, covered, until all liquid is absorbed, about 5 minutes.
TRADITIONAL SPANISH SEAFOOD PAELLA RECIPE
This easy seafood paella recipe will get you a plate of rice every bit as delicious as the stuff served in tapas bars from Barcelona to Valencia! Just make sure to bring an empty stomach.
Provided by David Pope
Categories Main
Time 50m
Number Of Ingredients 12
Steps:
- In a large saucepan over high heat, bring the white wine and seafood stock to a simmer. Add a pinch of saffron threads and keep warm.
- Meanwhile, put a large (16-inch) paella pan (see notes) over medium-high heat and add the olive oil. When hot, add the onion to the pan and saute until translucent, stirring often.
- Add the garlic and cook until aromatic (about 1-2 minutes). Before it starts to brown, add the tomato and stir, adding in the paprika and a pinch of salt. Continue to stir and saute until the tomatoes are reduced and the oil is sizzling.
- Gently add the squid to the pan and stir to coat in the tomato mixture. Saute for about a minute, to give some color to the squid.
- Next, add the rice and stir to combine. After a minute of sauteing, spread the rice evenly across the pan (don't worry if it looks like a thin layer, it will puff up).
- Gently add the simmering white wine and stock to the pan, all in one go. Reduce the heat to low, and cook, without stirring, for 10 minutes. Carefully lay the prawns/shrimp in a circle on top of the rice and cook for a further 10 minutes, turning the shrimp over as they start to turn pink. If the rice starts to dry out before the shrimp is cooked, you can top it up with a bit more hot stock, half a cup at a time.
- Meanwhile, steam the mussels by putting them in a large skillet with a tight-fitting lid in half an inch of water. When the shells open, they are cooked! (Discard any that do not open).
- When the stock in the paella pan fully evaporates, you will hear a faint cracking from the bottom of the pan as the socarrat starts to form. If you don't hear anything, you can raise the heat to medium for a short burst!
- When the rice is ready, remove the pan from the heat and arrange the mussels on top of the rice. Serve from the pan, with wedges of fresh lemon.
Nutrition Facts : Calories 620.73 kcal, Carbohydrate 84.56 g, Protein 14.35 g, Fat 19.66 g, SaturatedFat 2.84 g, Cholesterol 53.38 mg, Sodium 928.04 mg, Fiber 2.7 g, Sugar 5.06 g, ServingSize 1 serving
QUICK SHELLFISH PAELLA
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees.
- Peel the tomatoes and cut them in half. Squeeze them to extract the seeds. Cut into 1/2-inch chunks and set aside.
- Heat the olive oil in a casserole or large saucepan. Add the onions, celery and garlic. Cook, stirring, for 2 minutes. Do not brown. Add the tomatoes, saffron, pepper flakes, bay leaf and thyme. Cook, stirring, 5 minutes or until the moisture from the vegetables has evaporated.
- Add the rice and mix thoroughly. Add the clam juice, Ricard and wine. Add the clams, salt and pepper. Stir well. Bring to a boil, cover and put in the oven. Bake 20 minutes.
- Add the shrimp, cover and bake 5 minutes. Do not overcook. Remove from the oven and mix in the shrimp with a fork. Remove the bay leaf.
- Sprinkle with the parsley and serve immediately.
Nutrition Facts : @context http, Calories 408, UnsaturatedFat 6 grams, Carbohydrate 51 grams, Fat 8 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 955 milligrams, Sugar 6 grams, TransFat 0 grams
SHELLFISH PAELLA
My own variation of a popular one-pot meal. The addition of pepper flakes adds a bit of zip to an otherwise fairly bland dish. Serve with chunks of baguette, Italian bread or Pita. Of course, plenty of Chardonnay to wash down the rice.
Provided by TOOLBELT DIVA
Categories One Dish Meal
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F (200C).
- Steam clams, mussels and shrimp in boiling salted water for 3 minutes; remove from water and set aside.
- Discard any unopened clams or mussels.
- Baste Lobster tails with butter.
- Wrap Lobster tails and Crab Claws in aluminum foil and bake 15 minutes in preheated oven.
- In a large paella pan, or heavy skillet, saute green peppers, onions, tomatoes and garlic until tender.
- Blend in saffron,salt, pepper, and red pepper flakes.
- Add rice and stir fry for 2 or 3 minutes.
- Pour in broth and wine; simmer for 20 minutes.
- Add peas.
- Cover and cook for 15 minutes.
- Stir once or twice to be sure liquid has been absorbed by the rice.
- Place shrimp, lobster, stone crab, clams and mussels on top.
- Cover and warm an additional 10 minutes.
- Transfer to large serving platter or bowl.
- Garnish with roasted red peppers.
Nutrition Facts : Calories 599, Fat 15.2, SaturatedFat 8.1, Cholesterol 87.2, Sodium 832.9, Carbohydrate 75.8, Fiber 5.7, Sugar 8.1, Protein 27.7
QUICK PAELLA
Provided by Geoffrey Zakarian
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 17
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.
QUICK 'N EASY PAELLA
A real quick Paella featuring Italian sausage, shrimp, and peas in a tomato based rice. Absolutely delish and only one pan to wash! Found on the internet.
Provided by Marie
Categories One Dish Meal
Time 40m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Heat 10" nonstick skillet over medium high heat until hot.
- Add crumbled sausage and cook until browned.
- Remove to bowl with slotted spoon.
- Reduce heat to medium.
- Add rice to drippings in skillet& cook 2 minutes, stirring occasionally.
- Add broth and water; heat to boiling.
- Reduce heat to low; cover skillet and simmer for 15 minutes or until liquid is almost absorbed.
- Crush tomatoes and add to skillet with sausage.
- Cook until most of liquid is gone.
- Add shrimp and bring back to boil, then reduce heat to medium.
- Cover and cook for 4 minutes.
- Stir in peas; cover and cook until shrimp turn opaque and peas are heated through.
Nutrition Facts : Calories 678.3, Fat 19.2, SaturatedFat 6.1, Cholesterol 261.9, Sodium 1645.4, Carbohydrate 71.2, Fiber 4.4, Sugar 9.7, Protein 51.9
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