Valeries Super Easy Oven Paella Recipes

EASY LOBSTER PAELLA

Steps:

• Preheat the oven to 425 degrees F.
• Heat the oil in a large ovenproof Dutch oven. Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally. Add the bell peppers and cook over medium heat for 5 more minutes. Lower the heat, add the garlic, and cook for 1 minute longer. Stir in the rice, chicken stock, saffron, red pepper flakes, salt, and pepper and bring to a boil. Cover the pot and place it in the oven. After 15 minutes, stir the rice gently with a wooden spoon, and return it to the over to bake uncovered for 10 to 15 more minutes, until the rice is fully cooked.
• Transfer the paella back to the stove top and add the licorice-flavored liqueur. Cook the paella over medium heat for 1 minute, until the liqueur is absorbed by the rice. Turn off the heat and add the lobster, kielbasa, and peas and stir gently. Cover the paella, and allow it to steam for 10 minutes. Sprinkle with the parsley, garnish with lemon wedges, and serve hot.

OVEN-BAKED PAELLA

Steps:

• Preheat oven to 350°.
• Heat the olive oil over med-high heat in a 14-inch paella pan or 13- to 14-inch ovenproof saute pan.
• Saute the onions until softened, about 7 minutes.
• Add the bell pepper and saute for about 2 minutes, or until slightly softened.
• Add the chorizo and saute for about 2 minutes, or until well coated with the oil.
• Stir in the garlic and cook for 30 seconds.
• Add the tomato paste and paprika and cook about 1 minute, until slightly darker in color.
• Season with salt and pepper.
• Add the rice and cook for 1 minute, stirring to coat the rice without browning it.
• Pour in the clam juice and 1 cup of the broth, and, using pot holders, move the pan around so that the ingredients are in an even layer and are mixed together.
• Cook until the liquid is absorbed, 4-5 minutes.
• Add the rest of the broth and the saffron and bring to a boil.
• Cover and put in the oven.
• Bake for 30-35 minutes or until the liquid is almost absorbed.
• Remove the pan from the oven and add the shellfish, sausage, and peas and stir to blend well.
• Cover, return to oven, and cook for 10-15 minutes, or until the mussels are open and the shrimp are pink and fully cooked.
• Remove from the oven.

SUPER EASY PAELLA

Steps:

• Chop the chicken into 1 inch chunks.
• Salt, pepper and garlic powder the meat.
• Brown in oil that has been heated in a large pot such as a Dutch Oven.
• Remove chicken and add peppers, onion, garlic, and cook until soft (about 10 minutes).
• Remove and put with chicken.
• In the same pot, combine, the tomatoes (you may need to cut them depending on the brand) and the liquid with the broth and water.
• Bring to a boil.
• Add turmeric and paprika and stir in the rice.
• Add the chicken and vegetables.
• Cover tightly and reduce heat to simmer (low or med low).
• Cook for 30-35 minutes or until all the liquid is absorbed.
• Add shrimp and scallops be sure to PUSH THEM TO THE BOTTOM UNDER THE RICE.
• Cook for 5-10 minutes uncovered or until the shrimp are pink.
• You may add a can of peas which I don't but it is the traditional way.

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.

PAELLA IN THE OVEN

Steps:

• Heat oven to 220C/200C fan/gas 8. Put the chopped tomatoes (including their juice), stock, paprika and saffron in a large heatproof jug or bowl and microwave for about 5 mins on high until steaming hot.
• Tip the onion and garlic into a generous roasting tin or ovenproof dish, drizzle over the oil and mix to coat. Cook in the oven for 20 mins until beginning to brown.
• Stir in the rice, chicken, chorizo and hot stock mixture, season well and return to the oven for 20 mins (don't cover).
• Stir in the peeled prawns and peas, dot any shell-on prawns on top, and return to the oven for 5-10 mins until the rice, chicken and prawns are cooked through. If serving with lemon, a nice touch is to pop the lemon slices on top of the paella for the last 5 mins of cooking, to make them hot and juicy. Check the seasoning and serve at once.