Seafood Paella Risotto Recipes

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PAELLA I



Paella I image

A very traditional paella, garnished with chorizo, chicken, peas, squid, mussels, and shrimp. Chorizo is a sausage spiced with garlic and chili powder; remove casing before cooking. A paella pan is recommended.

Provided by Christine

Categories     World Cuisine Recipes     European     Spanish

Time 1h30m

Yield 6

Number Of Ingredients 20

4 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
4 ounces Spanish chorizo (cured spiced pork sausage), casing discarded and sausage cut into 1/4-inch dice
2 skinless, boneless chicken breast halves - cut into 1 inch cubes
1 (12 ounce) package uncooked Arborio rice
5 cups chicken broth
½ cup white wine
1 sprig fresh thyme
1 pinch saffron
salt to taste
ground black pepper to taste
2 squid, cleaned and cut into 1 inch pieces
2 tomatoes, seeded and chopped
½ cup frozen green peas
12 large shrimp, peeled and deveined
1 pound mussels, cleaned and debearded
¼ cup chopped Italian flat leaf parsley
8 slices lemon, for garnish
Calories524.1 calories
Carbohydrate56.6 g
Cholesterol106 mg
Fat18.2 g
Fiber3.3 g
Protein28.8 g
SaturatedFat4.3 g
Sodium1162.2 mg
Sugar4.8 g

Steps:

  • Heat olive oil in paella pan over medium heat. Add onion, garlic and pepper; cook and stir for a few minutes. Add chorizo sausage, diced chicken, and rice; cook for 2 to 3 minutes. Stir in 3 1/2 cups stock, wine, thyme leaves, and saffron. Season with salt and pepper. Bring to the boil, and simmer for 15 minutes; stir occasionally.
  • Taste the rice, and check to see if it is cooked. If the rice is uncooked, stir in 1/2 cup more stock. Continue cooking, stirring occasionally. Stir in additional stock if necessary: use up to 2 cups additional stock, 5 cups total. Cook until rice is done.
  • Stir in squid, tomatoes, and peas. Cook for 2 minutes. Arrange prawns and mussels on top. Cover with foil, and leave for 3 to 5 minutes.
  • Remove the foil, and scatter parsley over the food. Serve in paella pan, garnished with 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
Calories431 calories
Fat5 grams fat
SaturatedFat1 grams saturated fat
Carbohydrate66 grams carbohydrates
Sugar5 grams sugar
Fiber3 grams fiber
Protein34 grams protein
Sodium2.1 milligram of sodium

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.

SEAFOOD PAELLA (RISOTTO)



SEAFOOD PAELLA (RISOTTO) image

Categories     Rice

Yield 4-5 people

Number Of Ingredients 11

2 tbs. Olive Oil
4 Cloves Garlic - chopped
1 lb. Arborio Rice
5-6 cups Fish Stock (kept warm on stove)
1 Cup White Wine
6 threads saffron
1 Andouille Sausage
1 lb. Large Shrimp (peeled)
1 Dozen Little Neck Clams (cleaned)
1 Dozen Muscles (debearded)
1 Lb. White Fish (Cod, Shark, Talapia)

Steps:

  • Sautee garlic in olive oil until tender. Add Arborio rice and stir to coat. Crumble in saffron threads and add wine. When wine is absorbed, add one cup of stock and sausage. When stock is absorbed, add clams and fish to rice mixture and add one cup stock. Continue to add stock one cup at a time as liquid is absorbed. When you have about 2 cups of reserve liquid left, add shrimp and muscles to rice mixture and then add another cup of stock. If necessary, add final cup of stock. When rice and shrimp are cooked, and clams and muscles are open, recipe is done.

SHELLFISH PAELLA RISOTTO



Shellfish Paella Risotto image

Categories     Pork     Shellfish     Tomato     Sausage     Clam     Mussel     Shrimp     Bon Appétit

Yield Serves 4

Number Of Ingredients 12

1 tablespoon olive oil
1/2 onion, chopped
1/2 pound hot Italian sausages, casings removed
1 pound clams, scrubbed
1/2 pound mussels, scrubbed, debearded
4 8-ounce bottles clam juice
1 teaspoon saffron threads
2 cups arborio rice or medium-grain rice
1/2 cup dry white wine
1/2 pound uncooked medium shrimp, peeled, deveined
1 10-ounce package frozen peas, thawed
2 large plum tomatoes, seeded, chopped

Steps:

  • Heat 1 tablespoon olive oil in heavy large saucepan over medium heat. Add chopped onion and cook until almost tender, stirring occasionally, about 5 minutes. Add sausage meat. Cook until sausage is no longer pink, breaking up with fork, about 5 minutes. Add clams and mussels. Increase heat to medium-high, cover and cook until shells open, about 5 minutes. Transfer clams and mussels to medium bowl, discarding any that do not open. Cover shellfish and keep warm.
  • Meanwhile, combine clam juice and saffron threads in small saucepan; bring mixture to simmer. Reduce heat to low; keep warm.
  • Add arborio rice to same saucepan that clams and mussels were cooked in and stir 2 minutes over medium heat. Add dry white wine and cook until wine is evaporated, stirring constantly, about 3 minutes. Add warm clam juice mixture and simmer until rice is just tender and liquid is creamy, stirring frequently, about 20 minutes.
  • Mix shrimp, peas and chopped tomatoes into risotto and cook until shrimp are just cooked through, stirring frequently, about 3 minutes. Season risotto to taste with salt and pepper. Top risotto with clams and mussels and serve immediately.

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