PAELLA, ALA ELECTRIC SKILLET
This recipe is a conglomeration of close to a dozen different recipes found here and elsewhere, modified to suit our spicy/garlickly palates, and adapted for the use of a large electric skillet. The whole process is much easier than it sounds, especially if you do all your chopping/slicing/dicing prior to final assembly. The electric skillet makes the actual cooking a "no-brainer". Thanks for all the great ideas - we absolutely love this dish!
Provided by UTcooks
Categories One Dish Meal
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 21
Steps:
- Add broth, wine, vermouth, turmeric, and paprika to a saucepan and bring to simmer, stirring occasionally.
- Squeeze sausage out of casings, break into dime-sized pieces, and brown in a large electric skillet remove.
- Brown chicken strips remove.
- Add olive oil and sauté onions, peppers, and garlic until limp.
- Don't overcook as the garlic will bitter.
- Stir spices into hot wine mixture.
- Return browned meat to skillet and pour in hot wine mixture stir to blend.
- Bring to a low boil for 2-3 minutes than add the rice stir gently to spread out the rice.
- Spread the shrimp, tomatoes, beans, and olives on top use spatula to"tuck" the shrimp into the mixture DO NOT STIR THE MIXTURE.
- Boil for 4-5 minutes, then cover (with lid vent closed).
- Turn heat down to 225-250 and simmer 20 minutes DO NOT LIFT COVER OR STIR.
- Turn heat OFF and rest for 10 minutes DO NOT LIFT COVER OR STIR.
- Ok, now you can peek- ENJOY!
Nutrition Facts : Calories 477.1, Fat 14.4, SaturatedFat 4, Cholesterol 135, Sodium 1109, Carbohydrate 49.8, Fiber 3.4, Sugar 4.6, Protein 31.3
CHICKEN BREAST ALA ESCAROLE
Make and share this Chicken Breast Ala Escarole recipe from Food.com.
Provided by Marie
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together crumbs, garlic and Parmesan cheese and set aside.
- Pound chicken breast lightly to even out thickness (not too thin).
- Dip chicken in egg, then in flour.
- Saute in 2 T oil in large skillet over medium heat for 3 minutes on each side until lightly browned.
- Add half of escarole to skillet, sprinkle with half of bread crumb mixture.
- Add remaining escarole and bread crumbs.
- Pour in broth, then drizzle with remaining olive oil.
- Simmer, covered on low about 15 minutes, until escarole is wilted and chicken is done.
EASY PAELLA
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
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
PAELLA 'A L'AMERICAINE
A whole rice dinner in one pot, Spanish style, that's the paella, and a hearty, savory family or party dish it is, too. You can put anything into a paella you want, as long as you have rice, saffron, garlic, and paprika for your base; the trimmings can be chicken or rabbit or fish, lobster, snails, mussels, sausage, or even squid. But the key to its success is the rice, which must be perfectly cooked, with the grains separate and slightly al dente--and for success you need either the fat Italian rice, the short-grained Spanish rice, or "converted" rice. This recipe is from Julia & Company. Don't even try it without a paella pan. :)
Provided by skat5762
Categories One Dish Meal
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 24
Steps:
- Prick sausage in several places with a pin and place in a paella pan or electric skillet with 1/4 inch water; cover and simmer slowly 5 minutes, then drain, discarding liquid.
- Cut sausage into 1/2-inch pieces and saute' in pan with the oil until lightly browned; stir in onions and peppers.
- Cover and cook slowly until vegetables are tender.
- Remove with a slotted spoon, leaving fat in pan.
- Dry chicken pieces in paper towels, heat fat in pan, and brown chicken on all sides.
- Drain fat out of pan, add the sausage and vegetables, then the remaining ingredients.
- Cover and simmer slowly for 15 minutes--chicken will be one-half to two-thirds cooked, and will finish later, with the rice.
- (May be cooked in advance; bring to the boil before proceeding.) About half an hour before serving, bring chicken and sausage to the rapid boil on top of the stove.
- Sprinkle in the rice, mixing it down into the liquid with a spoon.
- Boil rapidly 5 to 6 minutes, uncovered--do not stir the rice.
- When it has swollen and begun to rise to the surface, rapidly push the shrimp, tail end down, into the rice; strew on the tomatoes, peas or beans, chickpeas, and olives.
- Again, do not stir, simply push these ingredients down into the rice with a spoon.
- Carefully correct seasoning.
- Reduce heat and let paella simmer for another 8 to 10 minutes, or more, uncovered, until rice is just tender--slightly al dente.
- (It is best not to cover the pan, but if you feel the rice is not cooking properly, cover for a few minutes, sprinkling on a few tbsps. or so of stock or water if rice seems dry; then uncover to finish cooking.) At the end of the cooking, the rice will have absorbed the liquid.
- Serve the paella from its cooking pan, and decorate with the lemon quarters and parsley.
- Note: When finished cooking, I will cover and let sit for 5-10 minutes before serving.
Nutrition Facts : Calories 640.9, Fat 42.1, SaturatedFat 13.2, Cholesterol 147.1, Sodium 1389.3, Carbohydrate 23.9, Fiber 6.4, Sugar 5.9, Protein 40
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