Shortcut Shrimp Paella Recipe 465

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SHRIMP AND SCALLOP EASY PAELLA



Shrimp and Scallop Easy Paella image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 16

6 cups chicken stock
3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
4 garlic cloves, finely chopped
1 red pepper, seeded, ribbed and thinly sliced
1 green pepper, seeded, ribbed and thinly sliced
1 teaspoon Spanish saffron, pistils only
4 links Spanish dry-cured chorizo (about 6 ounces), sliced
1 1/2 cups white rice
1 (10-ounce) can diced tomatoes with chiles
3 tablespoons tomato paste
2 pounds raw, peeled large shrimp
1 pound sea scallops
Salt and pepper
1/3 cup chopped Italian parsley leaves
Lemon wedges, for decoration

Steps:

  • In a medium saucepan, heat the chicken stock until boiling.
  • In a separate large saucepan or paella pan over medium-high heat, heat the oil and add the onion, the garlic, the peppers, the saffron and the chorizo. Cook for 6 minutes or until vegetables are soft and chorizo is browned.
  • Stir in the rice, tomatoes and tomato paste until well mixed and cook for 5 minutes. Add the boiling chicken stock little by little, stirring each addition constantly until the stock is almost absorbed.
  • Cover the paella pan with aluminum foil, and cook for 20 to 25 minutes, until rice is tender. Add the shrimp and the scallops and let cook covered for 5 to 7 minutes more.
  • Decorate with the chopped parsley and lemon wedges.

SHORTCUT SHRIMP PAELLA RECIPE - (4.6/5)



Shortcut Shrimp Paella Recipe - (4.6/5) image

Provided by jeknudson

Number Of Ingredients 10

2 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben's)
1 1/2 tablespoons canola oil
1/2 teaspoon ground turmeric
1 cup sliced red bell pepper
1 cup frozen green peas
1/3 cup water
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds medium shrimp, peeled and deveined
Cilantro leaves (optional)

Steps:

  • Heat rice according to package directions. Heat oil and turmeric in a medium skillet over medium; cook 2 minutes, stirring occasionally. Add rice, bell pepper, and next 4 ingredients (through black pepper); cook 3 minutes. Arrange shrimp over rice mixture; cover and cook 6 minutes or until shrimp are done and rice is slightly crisp. Top with cilantro, if desired.

FAST AND EASY SHRIMP PAELLA



Fast and Easy Shrimp Paella image

A wonderful recipe adapted from Glamour magazine's "How to anything better guide" in the April 2005 issue. A gorgeous one-dish dinner!

Provided by joannarose

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 cups shrimp stock (*) or 4 cups chicken stock
1/4 teaspoon saffron (optional)
3 tablespoons olive oil
1 medium onion, minced
1 teaspoon paprika
1 teaspoon ground cumin
2 cups Spanish rice (or other short grain rice)
2 cups raw peeled shrimp, cut into 1/2 inch chunks
salt
minced fresh parsley (to garnish)

Steps:

  • Preheat oven to 450°F.
  • Warm the stock in a saucepan along with saffron.
  • In a large ovenproof skillet, add olive oil over medium heat.
  • A minute later add the onion and cook, stirring occasionally, until the mixture is translucent and soft, about 5 minutes.
  • Add paprika and cumin and cook 1 minute more.
  • Add rice and cook, stirring occasionally, until glossy, 1-2 minutes.
  • Stir in the shrimp and season with salt.
  • Add the warm stock and transfer skillet to oven, baking 15 minutes or until liquid is absorbed and rice is dry on top.
  • Garnish with parsley, serve immediately.
  • *For shrimp stock, boil the shells from the shrimp in 4 cups water, then remove and steep until ready to use, or until water cools.
  • Strain and use.

Nutrition Facts : Calories 216.7, Fat 11.6, SaturatedFat 1.8, Cholesterol 221, Sodium 255.9, Carbohydrate 3.3, Fiber 0.6, Sugar 1.2, Protein 24.1

QUICK SKILLET PAELLA WITH SHRIMP AND TOMATOES



Quick Skillet Paella with Shrimp and Tomatoes image

This delicious one-pan dinner simplifies classic paella: It has fewer ingredients but keeps the essence of Spain.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 35m

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
5 cloves garlic, minced
1 1/2 cups Arborio rice
2 ounces dried chorizo, cut into 1/4-inch cubes
1/4 cup dry white wine
1 1/2 cups chicken broth
1 can (14.5 ounces) diced tomatoes, drained
3/4 pound large shrimp (31 to 35), peeled and deveined (tails left on, if desired)
1 cup frozen peas, thawed
Kosher salt and freshly ground pepper

Steps:

  • In a large skillet, heat oil and garlic over medium. Cook until garlic is fragrant, 1 minute. Stir in rice and chorizo and cook until rice is translucent, 3 minutes.
  • Add wine and cook, stirring, until evaporated, 2 minutes. Add broth and tomatoes and bring to a simmer. Cover and cook until rice is tender and most of liquid is absorbed, stirring occasionally, 10 minutes.
  • Stir in shrimp and peas, cover, and cook until shrimp is opaque throughout, 6 minutes. Season with salt and pepper.

Nutrition Facts : Calories 436 g, Fat 17 g, Fiber 2 g, Protein 27 g, SaturatedFat 4 g

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

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