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
AUTHENTIC SEAFOOD PAELLA
Paella is a classic Spanish dish of rice cooked with shellfish and seasoned with saffron. It is perfect for easy entertaining.
Provided by Allrecipes
Categories World Cuisine Recipes European Spanish
Time 55m
Yield 2
Number Of Ingredients 19
Steps:
- Heat olive oil in a large skillet or paella pan over high heat. Cook and stir onion, tomato, salt, and smoked paprika into the hot oil until softened, about 3 minutes. Add romano beans, butter beans, and rice; cook and stir until rice is coated with oil, 2 to 3 minutes.
- Place shrimp, mussels, and clams over the top of the rice mixture. Pour in white wine and seafood stock; sprinkle in saffron threads and rosemary. Bring mixture to a simmer. Turn shellfish and continue to cook until clams and mussels have opened, and shrimp are pink and cooked through, about 5 minutes. Remove clams, mussels, and shrimp and set aside.
- Stir peas into the paella; simmer, uncovered, until rice is tender and has absorbed the liquid, 20 to 25 minutes. Stir in squid, and return clams, mussels, and shrimp to the pan. Cook until squid is opaque and cooked through, 2 to 3 more minutes. Serve with lemon wedges and chopped parsley.
Nutrition Facts : Calories 784.1 calories, Carbohydrate 73.5 g, Cholesterol 301.1 mg, Fat 20.1 g, Fiber 8.9 g, Protein 53 g, SaturatedFat 3.3 g, Sodium 979.8 mg, Sugar 5.3 g
AUTHENTIC SPANISH SEAFOOD PAELLA
Steps:
- Rouchly chop 3 cloves of garlic, finely dice 1/2 onion, finely chop 1/2 red bell pepper and cut 1 cleaned tube of squid into small squares
- Heat a paella pan with a medium-high heat and add in 1/3 cup extra virgin olive oil, after 1 minute season the olive oil with sea salt and add in the cut squid, mix with the olive oil and cook for 1 1/2 to 2 minutes, then remove from the pan and set aside, then add in the diced onion & chopped garlic into the pan, mix with the olive oil, after 1 minute add in the chopped bell pepper and continue to mix so everything evenly sautees
- After 3 minutes, add in 1/2 cup tomato sauce and season everything with 1/2 tsp sweet smoked paprika, sea salt & black pepper, mix together, after 2 minutes and the tomato sauce has thickened, add the squid back into the pan, mix together and then add in 2 1/2 cups fish broth
- Once the broth comes to a boil add in 1 cup round rice, give it one final mix so everything is evenly distributed, after 5 to 6 minutes add in the shrimp and the cleaned mussels, after another 5 minutes, lower the fire to a low-medium heat and simmer until all the broth has been absorbed by the rice, then hit back to a medium-high heat to achieve the socarrat, just go between 1 to 2 minutes, then remove the pan from the heat and cover
- After 5 minutes uncover the pan, and garnish the paella with lemon wedges and finely chopped parsley, enjoy!
Nutrition Facts : Calories 365 kcal, Carbohydrate 11 g, Protein 2 g, Fat 36 g, SaturatedFat 5 g, Sodium 325 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 30 g, ServingSize 1 serving
PAELLA VALENCIANA
Make and share this Paella Valenciana recipe from Food.com.
Provided by Salvador Vilchis
Categories One Dish Meal
Time 3h
Yield 30 serving(s)
Number Of Ingredients 20
Steps:
- Apart, boil seafood in plenty water.
- Heat oils in Paella pan over gas or wood fire.
- Fry pork & chicken, remove from pan.
- Fry onions, then fry garlics.
- Fry tomatoes, then green peppers, peas and green beans.
- Add all remaining ingredients, except chorizo, and red peppers.
- Add rice & water from sea food, test for salt.
- Cover with a table cloth, and cook until rice is done.
- Just before finishing cooking time, decorate with peppers & chorizo slices.
- Enjoy with spanish red wine and white rolls on the side.
Nutrition Facts : Calories 854.3, Fat 47.5, SaturatedFat 11.8, Cholesterol 251.5, Sodium 1737.6, Carbohydrate 45.5, Fiber 4.9, Sugar 7.9, Protein 59.4
PAELLA SEVILLANA
Make and share this Paella Sevillana recipe from Food.com.
Provided by afredorap
Categories Spanish
Time 1h10m
Yield 1 paella pan, 6 serving(s)
Number Of Ingredients 18
Steps:
- Saute garlic, onion, bell peppers, and tomato in olive oil.
- Add chicken, pork, and peas, and saute. Add white wine.
- Add cumin, pepper, saffron, and salt. Let cook 15 minutes until meat is done.
- Add jamon iberico and rice, and saute one minute.
- Add 6 cups broth (or twice as much as rice you use).
- After the paella boils for 10 minutes, add the seafood and return to simmer for 10 additional minutes.
- Decorate with the roasted red pepper strips, and let sit five minutes before serving.
Nutrition Facts : Calories 863.1, Fat 36, SaturatedFat 8.2, Cholesterol 134.1, Sodium 596.7, Carbohydrate 88.4, Fiber 4.6, Sugar 2.8, Protein 39.4
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