Easy Authentic Paella Recipe By Tasty Food

PAELLA RECIPE BY TASTY

Steps:

• Heat 1 tbsp olive oil in a skillet over medium heat. Then, saute chorizo crumbles and set aside.
• In the same pan, brown chicken and set aside once cooked through and golden brown.
• In the same pan (without draining the oil), add onions and tomatoes and sprinkle smoked paprika. Saute until translucent.
• Next, add short grain rice, chicken broth, small bay leaf, salt, pepper, garlic powder, and saffron. Mix well.
• Once broth reduces by half, add chicken atop rice and layer with sliced red peppers. Cover pot, reduce heat to low, and cook for 20 minutes.
• Then, add shrimp into the pan, cover, and cook until pink.
• Serve warm, garnished with cilantro and lemon.

CAST IRON PAELLA RECIPE BY TASTY

Steps:

• Add the chicken stock to a microwave-safe liquid measuring cup and microwave on high power for 3 minutes, until hot. Stir in the saffron threads and set aside.
• On a cutting board, pat the shrimp dry with paper towels. Season with 1 teaspoon of salt and the pepper on both sides and set aside.
• Heat the olive oil in a 12-inch (30 cm) cast-iron skillet over medium-high heat until it begins to shimmer. Add the chorizo and cook, stirring, until browned in spots, 3 minutes. Add the onion and cook until softened, about 3 minutes. Add the garlic and paprika and cook, stirring, until aromatic, about 30 seconds. Add the rice and stir until lightly toasted, 1 minute.
• Add the tomatoes and reserved chicken stock and stir to combine. Reduce the heat to low and cover the pan with a lid. Cook without stirring until the rice is al dente, 15 minutes.
• Remove the lid and arrange the shrimp, mussels, and peas on top of the rice. Cover and increase the heat to medium-high. Cook until the shrimp are opaque and the mussels are open, 5 minutes. Discard any mussels that do not open.
• Remove the lid and pour the lemon juice over the paella. Sprinkle with the remaining teaspoon of salt and the parsley and serve.
• Enjoy!

EASY PAELLA

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.

EASY AUTHENTIC PAELLA RECIPE BY TASTY

Steps:

• In a medium saucepan, heat oil over medium heat.
• Add onion, garlic, and tomato and cook gently.
• Then, add chicken & chorizo until brown on all sides.
• To this, add soaked rice and pour stock until it barely covers the rice.
• Add shrimp on top & cover. Rice is done cooking when no water remains.
• Decorate with lemon.
• Serve warm.

EASY PAELLA

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.

EASIEST EVER PAELLA

Steps:

• Heat the oil in a deep frying pan, then soften the leek for 5 mins without browning. Add the chorizo and fry until it releases its oils. Stir in the turmeric and rice until coated by the oils, then pour in the stock. Bring to the boil, then simmer for 15 mins, stirring occasionally.
• Tip in the peas and cook for 5 mins, then stir in the seafood to heat through for a final 1-2 mins cooking or until rice is cooked. Check for seasoning and serve immediately with lemon wedges.

MEATLESS PAELLA RECIPE BY TASTY

Steps:

• Heat the olive oil in a large skillet over medium heat.
• Add the onion and cook until translucent, 3-4 minutes.
• Add the garlic and cook for about 2 minutes until it is fragrant.
• Add the yellow bell peppers, red bell peppers, and green beans. Cook stirring occasionally, for 5 minutes until tender.
• Add the rice, smoked paprika, sweet paprika, tomato paste, salt, and pepper. Stir until incorporated. Cook for 1-2 minutes until the rice starts to sizzle.
• Add the canned tomatoes. Cook for 5 minutes until the liquid has evaporated slightly.
• Add the vegetable broth, saffron threads (crush the saffron threads between your fingertips), and bay leaves. Bring to a boil on high heat. Continue cooking, stirring occasionally, until most of the liquid is absorbed by the rice, about 10 minutes.
• Add in the peas, artichokes, and sausage, if using. Cover the pan, reduce the heat to low, and cook for 10 minutes.
• Remove the pan from the heat and let sit covered for 10 minutes.
• Sprinkle the fresh parsley.
• Enjoy!

EASY PAELLA

Steps:

• In a heavy 12-inch saute pan, heat 1 tablespoon oil over medium-high heat. Cook shrimp until just pink on both sides, 4 to 5 minutes (do not overcook). Transfer to a plate.
• Add remaining tablespoon oil and sausage to pan; cook over medium-high heat until beginning to brown, about 2 minutes. Add onion, and cook, stirring frequently, until translucent, 3 to 4 minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent, 1 to 2 minutes.
• Stir in paprika, turmeric, tomatoes, and broth, scraping up browned bits from bottom of pan with a wooden spoon. Season with salt and pepper.
• Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes. Stir in peas; cook 1 minute. Stir in cooked shrimp; serve immediately.

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.

AUTHENTIC PAELLA

Steps:

• Rinse the rice with cold water; drain; set aside. Bring the chicken stock to a boil in a saucepan over medium-high heat, reduce the heat to low, cover, and keep warm. Work the garlic, parsley, curry powder, saffron threads, salt, black pepper, and 1/2 cup of the hot chicken stock together with a mortar and pestle until a smooth liquid forms; set the seasoning liquid aside.
• Heat the olive oil in a paella pan over medium-high heat; cook and stir the onion until lightly browned. Stir in the chicken, shrimp, lobster, and clams; cook and stir until the chicken is no longer pink in the center, about 10 minutes. Pour in the seasoning liquid.
• Stir in the rice, pour in the hot chicken stock, and simmer until the rice is nearly tender, about 15 minutes. Add mushrooms, peas, and mussels; stir two times, and simmer for 10 minutes. Remove from heat; cover and let stand until rice is soft and flaky, about 7 minutes.