Vegetable Paella With Chorizo Recipes

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VEGETABLE PAELLA WITH CHORIZO



Vegetable Paella With Chorizo image

This weeknight paella comes together in just three basic steps: Sweat the aromatics, bake until tender, then return to the stovetop to cook until the rice becomes crunchy. It becomes even more weeknight-friendly if you take advantage of store-bought pre-cut vegetables to cut down on prep time. For a more protein-rich dish, season a dozen medium shrimp with olive oil, salt and pepper and nestle them into the paella during the last 5 minutes of baking. If preparing the dish for vegetarians, skip the chorizo, swap in vegetable broth and add an extra pinch of paprika, if desired. The only non-negotiable step is finishing the paella over direct flame on the stovetop so the rice at the bottom of the pan forms a delectable crust, also known as soccarat.

Provided by Kay Chun

Categories     grains and rice, sausages, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil
1/2 cup finely chopped yellow or white onion (about 1/2 small onion)
5 garlic cloves, thinly sliced
2 tablespoons tomato paste
1 1/2 cups medium-grain paella rice, such as Bomba or Calasparra (about 10 ounces)
1/2 teaspoon smoked paprika
Kosher salt and black pepper
3 1/2 cups 1-inch cauliflower florets (about 10 ounces)
2 1/2 cups halved brussels sprouts, quartered if large (about 10 ounces)
1 cup fresh or frozen peas (about 5 ounces)
1/4 pound/4 ounces cured Spanish chorizo sausage, skin removed, sliced 1/4-inch thick
3 1/2 cups low-sodium chicken broth
Chopped scallions and lemon wedges, for serving

Steps:

  • Heat oven to 450 degrees. In a 12-inch cast-iron or ovenproof skillet, heat 2 tablespoons oil over medium. Add onion and garlic and cook, stirring occasionally, until softened, about 3 minutes. Add tomato paste and cook, stirring, until lightly caramelized, about 2 minutes. Stir in rice, paprika and remaining 1 tablespoon oil; season with salt and pepper. Cook, stirring, until well combined and rice begins to toast, about 1 minute.
  • Stir in cauliflower, brussels sprouts, peas, chorizo and broth, season with salt and pepper and bring to a boil over high heat. Transfer to the oven and bake, uncovered and without stirring, until rice is tender and all of the liquid is absorbed, about 20 minutes.
  • Transfer paella to stovetop and cook over medium heat, without stirring, to crisp up the bottom layer of rice, 2 to 3 minutes. You will hear it crackle; be careful not to burn. Let stand for 5 minutes, then sprinkle with scallions and serve with lemon wedges.

Nutrition Facts : @context http, Calories 597, UnsaturatedFat 16 grams, Carbohydrate 78 grams, Fat 23 grams, Fiber 6 grams, Protein 22 grams, SaturatedFat 6 grams, Sodium 1177 milligrams, Sugar 6 grams

VEGETABLE PAELLA WITH CHORIZO AND RABBIT



Vegetable Paella with Chorizo and Rabbit image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 20

6 cups chicken stock
1/4 teaspoon crumbled saffron threads
1/2 cup dry white wine
1/3 cup olive oil
1 (2-pound) rabbit, cut into 2-inch pieces (on the bone)
1/4 pound sweet chorizo, cut into 1/4-inch slices
1 zucchini, cut into 1/2-inch cubes
6 scallions, sliced into 1/2-inch pieces
8 mushrooms, quartered
1/2 cup frozen lima beans
1/2 cup frozen organic peas
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 carrot, peeled and diced
Salt
2 tomatoes, seeded and chopped
6 cloves garlic, minced
2 teaspoons paprika
3 cups short-grain rice
2 tablespoons chopped parsley

Steps:

  • Combine the stock, saffron, and wine in a saucepan, and bring to a boil while cooking the meat and vegetables.
  • Heat the olive oil in a wide paella pan set over two burners. Add the rabbit pieces and cook until lightly browned all over, about 10 minutes. Transfer rabbit to a plate and keep warm.
  • Add chorizo to pan and cook about 3 minutes. Add all of the vegetables, except the tomatoes and garlic, and saute until vegetables are just tender, about 5 minutes. Season with salt.
  • Stir in the tomatoes, garlic, and paprika, and saute 1 minute to release the aromas. Add the rice, toss to coat it with the vegetables, and stir in the parsley.
  • Preheat an oven to 350degrees F.
  • Add the hot broth to the pan. Boil for 5 to 10 minutes, or until some of the liquid reduces. (Paella should have just enough liquid to cook rice, but not be soupy). Stir in the reserved rabbit pieces, and adjust seasonings.
  • Transfer paella pan to the oven and cook, uncovered, for 10 to 12 minutes, or until rice is almost cooked and most of the liquid is absorbed.
  • Remove paella from oven, cover loosely, and let sit for 10 minutes before serving.

VEGETABLE PAELLA



Vegetable Paella image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 6 - 8 servings

Number Of Ingredients 18

8 vine-ripened plum tomatoes
Kosher salt
1/4 cup extra-virgin olive oil, plus more for drizzling
1 small onion, finely chopped
3 cloves garlic, finely chopped
1 1/2 teaspoons paprika
1/4 teaspoon cayenne pepper
1 teaspoon saffron threads
1 large bulb fennel, cut into 8 wedges
8 baby artichokes, trimmed and halved (see Cook's Note)
1 large Japanese eggplant, cut into 2-inch pieces
4 ounces shiitake mushrooms, stemmed
2 cups dry white wine
2 1/2 cups short-grain paella rice
4 ounces haricots verts or string beans, halved if large
1/4 cup capers, drained
1/4 cup piquillo or roasted red peppers, cut into strips
Chopped fresh parsley, for garnish (optional)

Steps:

  • Preheat the oven to 450 degrees. Core the tomatoes, cut into wedges and place in a medium bowl; season with salt, drizzle with a bit of olive oil and toss. Set aside.
  • Heat 1/4 cup olive oil in a 12-inch ovenproof skillet or a paella pan over medium-high heat. Add the onion, garlic, paprika, cayenne and saffron and season with salt. Cook, stirring occasionally, until the onion softens, about 5 minutes.
  • Add the fennel wedges and cook until lightly browned on one side, about 5 minutes. Flip the fennel and add the baby artichokes and eggplant to the skillet; cook until slightly tender, about 4 more minutes. Add the mushrooms and cook for 1 to 2 minutes. Pour in the wine and simmer until reduced by about one-third. Stir in the rice and 1 3/4 teaspoons salt; add just enough water to cover the rice completely, 2 1/2 to 3 cups. Increase the heat to high and boil for 2 to 3 minutes. Scatter the haricots verts and 2 tablespoons capers over the rice. Remove the pan from the heat and arrange the tomatoes on top; drizzle with any tomato juices.
  • Transfer the paella to the oven and bake, undisturbed, for 20 minutes. Scatter the remaining 2 tablespoons capers and the piquillo peppers over the paella. Turn off the oven but leave the paella inside to continue cooking until the rice is tender, 15 to 20 more minutes. Garnish with parsley, if desired

CHICKEN & CHORIZO PAELLA



Chicken & chorizo paella image

Try swapping traditional seafood paella for a chicken and chorizo version - a hearty family supper for four

Provided by Chelsie Collins

Categories     Dinner, Main course, Supper

Time 50m

Number Of Ingredients 13

1 tbsp olive oil
2 chicken breasts fillets, cut into chunks
2 small onions, finely sliced
1 fat garlic clove, crushed
140g cooking chorizo, sliced
1 tsp turmeric
pinch of saffron
1 tsp paprika
300g paella rice
850ml hot chicken or vegetable stock
200g frozen peas
1 lemon, cut into wedges, to serve
½ small bunch of parsley, finely chopped, to serve

Steps:

  • Heat the olive oil in a deep frying pan over a high heat. Brown the chicken all over - don't cook completely. Once browned, transfer to a plate.
  • Reduce the heat to low, add the onions and cook slowly until softened, about 10 mins. Add the garlic, stir for 1 min, then toss in the chorizo and fry until it releases its oils.
  • Stir in the spices, then tip in the rice. Stir to coat the rice in the oils and spices for about 2 mins, then pour in the stock. Bring to the boil, return the chicken to the pan and simmer for about 20 mins, stirring occasionally.
  • Add the peas to the pan and simmer for a further 5 mins until the rice is cooked and the chicken is tender. Season well and serve with the lemon and parsley.

Nutrition Facts : Calories 563 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 38 grams protein, Sodium 1.9 milligram of sodium

GRILLED CHORIZO AND SHRIMP PAELLA



Grilled Chorizo and Shrimp Paella image

This shrimp paella recipe is not only healthy but satisfying, too! There's vitamin C from the sweet red pepper, fiber from the rice, and the chicken sausage is a great source of lean protein. - Daniel Bartholomay, Fargo, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 16

1 medium sweet red pepper, chopped
1 medium onion, chopped
2 tablespoons olive oil
4 cups instant brown rice
4 garlic cloves, minced
1 chipotle pepper in adobo sauce, chopped
6 cups reduced-sodium chicken broth
1 can (14-1/2 ounces) no-salt-added diced tomatoes
1 teaspoon saffron threads or 4 teaspoons ground turmeric
1 pound uncooked medium shrimp, peeled and deveined
1 package (12 ounces) fully cooked chorizo chicken sausage or flavor of your choice, cut into 1/4-inch slices
1 medium mango, coarsely chopped
2 tablespoons lime juice
1/4 teaspoon cayenne pepper
1 medium lime, cut into wedges
2 tablespoons minced fresh cilantro

Steps:

  • In a Dutch oven, saute red pepper and onion in oil until tender. Add the rice, garlic and chipotle pepper; saute 2 minutes longer. Add the broth, tomatoes and saffron. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until liquid is absorbed. Let stand for 5 minutes., Meanwhile, in a large bowl, combine the shrimp, chicken sausage and mango; sprinkle with lime juice and cayenne. Transfer to a grill wok or basket. Grill, covered, over medium heat for 5-8 minutes or until shrimp turn pink, stirring occasionally., Add shrimp mixture to Dutch oven; toss to combine. Garnish with lime wedges and cilantro.

Nutrition Facts : Calories 388 calories, Fat 9g fat (2g saturated fat), Cholesterol 101mg cholesterol, Sodium 787mg sodium, Carbohydrate 55g carbohydrate (11g sugars, Fiber 4g fiber), Protein 24g protein.

CHICKEN AND CHORIZO PAELLA ON THE GRILL



Chicken and Chorizo Paella on the Grill image

Use an 8-person paella pan on the grill.

Provided by JWynne

Categories     World Cuisine Recipes     European     Spanish

Time 3h

Yield 8

Number Of Ingredients 16

1 ½ pounds chicken thighs
1 ½ teaspoons hot paprika, divided, or to taste
salt and ground black pepper to taste
½ cup olive oil, divided
1 (28 ounce) can crushed fire-roasted tomatoes
2 cups diced sweet onion
8 ounces dry-cured chorizo, thinly sliced
5 cloves garlic, minced
1 teaspoon ground turmeric
½ teaspoon saffron
½ teaspoon dried oregano
2 ½ cups uncooked Bomba rice
6 cups chicken stock, divided
1 red bell pepper, cut into matchsticks
2 cups string beans
½ cup Marcona almonds, halved

Steps:

  • Place chicken on a plate and season with 1/2 teaspoon paprika, salt, and pepper. Refrigerate for 2 hours.
  • Preheat a grill for medium heat. Place a large paella pan on the grate. Heat about 1 tablespoon olive oil in the pan. Add chicken; sear until browned, about 4 minutes per side. Remove chicken and wrap in aluminum foil.
  • Heat remaining olive oil in the pan. Add tomatoes, onion, chorizo, and garlic. Cook until tomato juices are mostly reduced, 5 to 10 minutes. Stir in remaining paprika, turmeric, saffron, and oregano. Add rice and cook for 5 minutes. Pour in 4 cups chicken stock; increase heat to high. Stir once and close the grill lid. Cook until the rice on the bottom becomes crispy, about 8 minutes.
  • Scrape the bottom of the pan and turn rice over 4 or 5 times until a crust forms at the bottom. Add bell pepper, string beans, and the chicken thighs. Pour in remaining chicken stock. Stir and flip rice until stock is absorbed and rice is tender, 10 to 15 minutes more. Garnish with almonds.

Nutrition Facts : Calories 739.4 calories, Carbohydrate 67.5 g, Cholesterol 78.5 mg, Fat 39 g, Fiber 6.8 g, Protein 30.5 g, SaturatedFat 9.1 g, Sodium 1068.9 mg, Sugar 3.9 g

ROAST VEGETABLE PAELLA



Roast Vegetable Paella image

A coworker of my husband from Spain made this one year at the company Christmas party. I never got to get the exact recipe, but I worked on it, and this is pretty close to what she made. It's really good, and even though paella usually has meat and seafood. This is so good, you don't even need it, but you could add, seafood, chorizo, ham or any kind of meat you like.

Provided by KittyKitty

Categories     One Dish Meal

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 13

3 cups chicken broth
1 1/4 teaspoons saffron threads
1 large red bell pepper, cut into strips
1/2 lb zucchini, sliced
2 tablespoons olive oil, divided
1 teaspoon dried oregano
1 teaspoon dried thyme
1 large onion, chopped
3 garlic cloves, chopped
1 jalapeno pepper, seeded and chopped
3 plum tomatoes, chopped
1 1/2 cups uncooked arborio rice
lemon wedge

Steps:

  • Bring chicken broth and saffron to boil over medium-high heat, reduce heat & simmer 20 minutes.
  • Toss together bell pepper strips, zucchini, and 1 tablespoon oil; place in an even layer.
  • in a 15x10-inch jellyroll pan. Sprinkle with oregano & thyme.
  • Bake at 400°F for 25-30 minutes or until tender, stirring once.
  • Sauté garlic and jalapeño in remaining 1 tablespoon hot oil in a large skillet over medium heat 20-25 minutes, or until onion is caramelized. Add tomatoes, and cook, stirring often, 3-5 minutes or until liquid is absorbed.
  • Add uncooked rice and chicken broth mixture skillet, bring to a boil. Cover, reduce heat, and simmer 20-30 minutes, stirring once after 15 minutes. Stir in bell pepper and zucchini, and cook 5 minutes.
  • Serve with lemon wedges.

Nutrition Facts : Calories 407.7, Fat 8.6, SaturatedFat 1.4, Sodium 584.2, Carbohydrate 71.5, Fiber 5, Sugar 6.2, Protein 10.6

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2015-02-13 Stir the rice until all the ingredients are mixed and cook over medium or medium high heat for 15 or 20 minutes or until the rice is cooked. Add more vegetable broth/water if the rice is hard and dry. Brown Basmati rice requires 40 to 50 minutes of cooking. Let stand the rice (covered) for at least 5 or 10 minutes.
From simpleveganblog.com


TOMATO PAELLA WITH CHORIZO - PINCH MY SALT
2007-09-12 3-4 oz. Spanish chorizo, diced. minced parsley for garnish. 1. Preheat oven to 450 degrees. Warm broth in a saucepan. Put tomatoes in a medium bowl, sprinkle with salt and pepper, and drizzle with 1 T. olive oil. Toss to coat. 2. Put remaining 3 T. oil in a 10- or 12-inch ovenproof skillet over medium-high heat.
From pinchmysalt.com


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