Paella Recipe By Tasty Food

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.

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!

THE ULTIMATE PAELLA

Steps:

• Combine the paprika and oregano in a small bowl. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.
• Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.
• In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.
• Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

PAELLA

Steps:

• Season the chicken and seafood with Creole seasoning in separate small bowls and toss to evenly coat. Place the olive oil in a saute pan and heat the oil until hot. Add the chicken and cook it for 30 seconds. Add the fish, scallops, and shrimp and saute the seafood and chicken until partially cooked. Add the chicken stock, chorizo, and the mussels and cook them until the chicken is cooked through, approximately 2 to 3 minutes. Add the green peas and cooked hot yellow rice and stir the ingredients to evenly mix. Continue to cook and stir the paella until all the chicken stock is absorbed into the rice. Place it on a serving platter and garnish paella with fresh cilantro sprigs.

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.

CHICKEN PAELLA

Steps:

• In a large deep non-stick skillet, or a paella pan with cover, warm olive oil over medium-high heat.
• Season the chicken with salt and pepper on all sides.
• Add the chicken, and brown on all sides.
• Remove chicken; set aside.
• Add in the onion and garlic, saute until translucent.
• Stir in the rice, cook for 1 minute.
• Add in tomatoes, chicken broth, capers and the cayenne pepper.
• Press chicken pieces down into the liquid.
• Cover the pan, and bring the liquid to a slow simmer; reduce the heat to very low.
• Cook until the rice is tender (about 30-40 minutes).
• Top with olives and peas; stir very gently.
• Arrange the pepper strips on top of the paella.
• Cover the pan again, cook for 3-4 minutes, or until the peas are hot.

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.

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.

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!

PAELLA MIXTA

Steps:

• Make the paella on the stovetop in a large skillet or paella pan without a lid. In the pan, cook the chicken in 1/4 cup of olive oil until cooked through. Remove from pan and set aside.
• In the same pan using the chicken fat and 1/4 cup of olive oil, saute 1/2 onion until soft. Add 1 tablespoon garlic. Add the rice and stir until each grain is coated with oil. Add the saffron.
• Combine the clam juice with chicken stock in separate container to make cooking liquid. Add 3 cups of the cooking liquid to the rice and bring to a simmer. Cook for about 5 to 7 minutes. Add salt and pepper. Then add bell pepper and peas. Stir.
• Saute the other 1/2 of the onion until tender. Add 1 tablespoon of cumin, 1 tablespoon of cinnamon, 1 cup of diced tomatoes and 1 cup of the cooking liquid. Simmer for about 7 minutes. Add the diced cucumber and stir. Remove from the heat, puree in food processor. This will give you the paella sauce.
• Saute clams, mussels, shrimp, scallops and 1 teaspoon of garlic in separate pan with 2 tablespoons of oil for approximately 7 minutes (until the shrimp looks pink), add 1/2 paella sauce.
• Add the rice to seafood mixture and stir.
• Add sliced chorizo, the cooked chicken drummies and arrange clams on top. Add more liquid, if needed.

PAELLA

Steps:

• In a saucepan, combine the broth, rice, onion, half of the garlic, salt, turmeric, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender. , Meanwhile, in a large skillet, saute the green pepper, onions, parsley, thyme, hot pepper sauce and remaining garlic in oil for 2 minutes. Add mushrooms. Cook until green pepper is crisp-tender. Add tomato and peas; heat through. , Discard bay leaf; add rice mixture to vegetable mixture and keep warm. In a nonstick skillet, cook and stir shrimp in lemon juice for 2 minutes. Add chicken; cook until chicken is no longer pink and shrimp has turned pink, about 3-5 minutes. Add to rice mixture; toss.