Sunday Supper Paella Recipes

SLOW COOKER PAELLA RECIPE

Steps:

• Combine the salt, pepper and garlic powder. Cut each chicken breast into three pieces and the thighs in half. Season the chicken, slice the pork tenderloin into three-inch pieces.
• Heat the oil in a large pan of medium/medium-high heat.
• In batches, brown the chicken and pork on both sides, about three minutes, per side.
• Transfer the chicken and pork to the crockpot. Add the rice to the pan, cook for three minutes stirring occasionally. Remove and add to the slow cooker.
• Add sun-dried tomatoes, artichokes, piquillo peppers, broth, sliced chorizo, onion, bell pepper and saffron to the slow cooker. Stir to combine.
• Cover and cook on high for two hours or until rice is soft. Remove the lid and add the shrimp, nestle them into the paella. Cover and cook for 15 minutes or until the shrimp is pink.
• Add the frozen peas and stir to combine. The steam from the paella will cook the peas.
• Check for seasoning - you might need a sprinkle of salt. Topped with minced parsley and serve with lemon wedges. Enjoy!

QUICK AND EASY PAELLA

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.