PAELLA I
A very traditional paella, garnished with chorizo, chicken, peas, squid, mussels, and shrimp. Chorizo is a sausage spiced with garlic and chili powder; remove casing before cooking. A paella pan is recommended.
Provided by Christine
Categories World Cuisine Recipes European Spanish
Time 1h30m
Yield 6
Number Of Ingredients 20
Steps:
- Heat olive oil in paella pan over medium heat. Add onion, garlic and pepper; cook and stir for a few minutes. Add chorizo sausage, diced chicken, and rice; cook for 2 to 3 minutes. Stir in 3 1/2 cups stock, wine, thyme leaves, and saffron. Season with salt and pepper. Bring to the boil, and simmer for 15 minutes; stir occasionally.
- Taste the rice, and check to see if it is cooked. If the rice is uncooked, stir in 1/2 cup more stock. Continue cooking, stirring occasionally. Stir in additional stock if necessary: use up to 2 cups additional stock, 5 cups total. Cook until rice is done.
- Stir in squid, tomatoes, and peas. Cook for 2 minutes. Arrange prawns and mussels on top. Cover with foil, and leave for 3 to 5 minutes.
- Remove the foil, and scatter parsley over the food. Serve in paella pan, garnished with lemon wedges.
Nutrition Facts : Calories 524.1 calories, Carbohydrate 56.6 g, Cholesterol 106 mg, Fat 18.2 g, Fiber 3.3 g, Protein 28.8 g, SaturatedFat 4.3 g, Sodium 1162.2 mg, Sugar 4.8 g
CHICKEN & CHORIZO PAELLA
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
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
EASY CHICKEN AND SHRIMP PAELLA
Spanish chorizo, available in many supermarkets, spices up this robust one-pan dinner that's made with chicken thighs and drumsticks as well as shrimp. Arborio rice soaks up the dish's savory flavors as it cooks.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 40m
Number Of Ingredients 13
Steps:
- Season chicken with salt and pepper. In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium-high. Working in batches, cook chicken (do not crowd pot) until browned, 7 to 8 minutes, turning once. Transfer to a plate (reserve pot); set aside.
- Place bell pepper, chorizo, onion, garlic, and tomatoes (with their juice) in pot; season with salt and pepper. Cook, stirring occasionally, until liquid has evaporated, 4 to 6 minutes.
- Add rice; cook, stirring, until translucent around edges, 1 to 2 minutes. Add broth and chicken; bring to a boil. Reduce to a simmer; cover, and cook until rice begins to soften, about 10 minutes. Add peas and shrimp, submerging them in liquid. Cover and cook until shrimp are opaque throughout, 4 to 6 minutes.
QUICK PAELLA WITH CHORIZO, SHRIMP AND CHICKEN
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a Dutch oven, heat the olive oil over medium heat. Add the chorizo and cook until it releases its fat. 8 to 10 minutes. Add the chicken, onions and garlic and brown the chicken on all sides, about 10 minutes.
- Add the rice and toast for 30 seconds. Add the tomato paste, followed by the saffron and then the wine, stirring. Add the chicken stock, cover and cook--no stirring--for 20 to 25 minutes. By then the rice should be almost done.
- Add the shrimp, mussels and peas and continue to cook until the rice is fluffy and the mussels have opened. Season with salt and pepper. Finish with the scallions and serve.
SHRIMP AND CHORIZO PAELLA
This simple Shrimp and Chorizo Paella is easy to make, has classic Spanish flavors and is an impressive crowd pleaser.
Provided by Meghan McMorrow | Fox and Briar
Categories Dinner
Time 30m
Number Of Ingredients 14
Steps:
- Heat a large paella pan (or large saute pan) over medium heat. Add the olive oil. When oil is hot, add the onion and saute for 5 minutes, until onion is softened and turning golden. Add the garlic and saute for 30 seconds.
- Add the tomato paste and continue to cook until it is completely mixed in and the onions are rust colored, 2- 3 minutes.
- Add the salt, paprika, chili flakes, turmeric and saffron, stir to incorporate.
- Add the rice and stir fry until the rice is completely coated with the oil and spices.
- Stir in the stock. Bring to a simmer.
- Reduce heat to low and simmer for 10 minutes.
- Add in the sliced chorizo and cook for about 5 more minutes.
- Arrange the shrimp on top. You may need to press the shrimp into the rice with a spoon so that they are almost covered with the remaining liquid. Cook for 5-10 more minutes or until liquid is evaporated.
- Sprinkle parsley on top and serve.
PAELLA WITH CHICKEN, CHORIZO AND SHRIMP
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- In a mortar or food processor, grind parsley, almonds and garlic to a paste. Set aside. Place stock in saucepan, add saffron, bring to simmer and remove from heat.
- Heat oil in 17-inch paella pan, on two burners if necessary, or in two 13-inch pans. Add chorizo and saute until heated through. Remove from pan. Season chicken with salt and pepper, place in pan and saute until nicely browned, leaving legs and thighs in pan a little longer than breast pieces. Remove chicken. Lower heat. Saute onion and leek until soft but not brown.
- Preheat oven to 400 degrees. Add red and yellow peppers to paella pan. When soft, add tomatoes and wine. When most of the liquid has evaporated, add paprika and rice and stir to coat. Add stock mixture and stir. Simmer 5 minutes.
- Fold in parsley mixture, beans and chorizo. Add chicken and simmer another 5 minutes. Arrange shrimp on top. Place in oven about 15 minutes, until chicken and rice are cooked.
- Remove from oven, cover loosely with foil and set aside 10 minutes. Garnish with olives and serve.
Nutrition Facts : @context http, Calories 613, UnsaturatedFat 27 grams, Carbohydrate 16 grams, Fat 41 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 11 grams, Sodium 1254 milligrams, Sugar 6 grams, TransFat 0 grams
CHICKEN AND SHRIMP PAELLA
This appetizing meal makes it easy to see why so many top chefs prefer cooking with natural gas. Stoves and grills that use natural gas allow you to cook with more even, direct and precise heat. Try it out and see the difference.
Provided by maryjjohnson34
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Season chicken with salt and pepper. In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium-high.
- Working in batches, cook chicken (do not crowd pot) until browned for about 7 to 8 minutes, turning once. Transfer to a plate and set aside. Reserve pot.
- Place bell pepper, chorizo, onion, garlic and tomatoes (with their juice) in pot. Season with salt and pepper. Cook, stirring occasionally, until liquid has evaporated; about 4 to 6 minutes.
- Add rice, stirring until translucent around edges; about 1 to 2 minutes.
- Add broth and chicken, bring to a boil.
- Reduce to a simmer, cover, and cook until rice begins to soften; about 10 minutes.
- Add peas and shrimp, submerging them in liquid. Cover and cook until shrimp are opaque throughout; about 4 to 6 minutes.
Nutrition Facts : Calories 1514.3, Fat 69.6, SaturatedFat 18.3, Cholesterol 444.4, Sodium 1506.2, Carbohydrate 112.8, Fiber 12, Sugar 12.2, Protein 103.3
RICK BAYLESS' MEXICAN PAELLA WITH SHRIMP, MUSSELS, AND CHORIZO
This was on Rick Bayless' show, Mexico: One plate at a time. I haven't tried it but it looked good, here for safe keeping. Serves 25-30, hoping I can cut it down a bit!
Provided by CookingLaura
Categories One Dish Meal
Time 1h
Yield 25-30 serving(s)
Number Of Ingredients 15
Steps:
- The broth and flavorings. In a large (12-quart) stock pot, combine the broth and salt. Measure in 1 gallon of water, cover the pot and set over medium-low heat.
- Roast the fresh tomatoes on a rimmed baking sheet 4 inches below a preheated broiler until blackened and blistered, about 6 minutes per side. Cool, then peel (if you wish). Scoop the tomatoes (fresh roasted or canned roasted) into a blender or food processor, along with all their juices. Puree and set aside.
- Roast the poblanos over a gas flame or 4 inches below a preheated broiler, turning frequently, until blackened all over, about 5 minutes for the open flame, 10 minutes under the broiler. Collect in a bowl and cover with a kitchen towel. When cool rub off the blackened skin and pull out the stem and seed pod, then tear the chiles open, scrape out the seeds and rinse briefly under cold water to remove stray bits of skin and seeds. Chop into ½-inch pieces.
- Brown the chicken. Sprinkle the skin side of the chicken thighs with salt. Set the paella pan over the burner or wood fire-the burner set on high, the wood fire stoked to an impressive blaze. Give the pan a minute or so to heat up, then add the olive oil. Tip the pan to distribute the oil, then immediately start laying in the chicken, skin-side down. Sprinkle with salt. Fry-move the pieces around as necessary to ensure they're not sticking and that they are cooking evenly-until the skin is deeply golden, about 10 minutes. Turn the chicken thighs over (I like to do this with a pair of tongs), and fry until browned and cooked through (juices from a small cut at the thickest part will run clear), 8 to 10 minutes longer. Remove to a rimmed baking sheet and keep warm in a low oven.
- Cook the flavorings. Immediately add the onion and chorizo to the pan. Stir (I use a long-handled grilling spatula), breaking up lumps of chorizo, until the chorizo is cooked through and the onion is beginning to brown, about 10 minutes. Add the garlic and stir for a couple of minutes longer. Stir in the tomatoes and poblanos, and cook, stirring nearly constantly, until the mixture is very thick and the oil has separated from it, 7 or 8 minutes.
- Start cooking the rice. If using wood, make sure you fire is still stoked to burn very hot. Add the rice to the flavorings, stir to combine, and keep stirring for 4 or 5 minutes, until a good portion of the rice has turned from translucent to milky white. Pour in the broth mixture and set a timer for 12 minutes. Stir once a minute, slowly and thoroughly scraping across the bottom of the pan and moving the rice from edges into the center. At 12 minutes, the rice should have absorbed enough liquid to look like risotto. Check a kernel of rice: it should be getting soft, but still have a tiny bit of chalkiness at the center. If the rice doesn't look or taste ready, let it cook another minute or two.
- Add the chicken and shellfish. Working quickly (I usually ask for help from a guest at this point), nestle the chicken thighs into the center of the rice, lay the shrimp in a ring around the chicken and arrange the mussels in the rice around the edge of the pan. Cover the pan with two pieces of heavy duty foil (it's typically 18 inches wide) or with a folded-up tablecloth. Turn the burner to its lowest setting or remove the burning logs from under the paella (but leave the embers). Let stand for 10 minutes to cook the shrimp and mussels and finish cooking the rice.
- Serving the paella. Uncover the paella and sprinkle with the peas, parsley, and, if you're using it, the tequila. Using a large serving spoon, gently fluff the mussels and shrimp into the rice mixture. (You can do the same thing with the chicken, but it's more difficult.) You can breathe a sigh of relief. You're ready to serve.
Nutrition Facts : Calories 1372.2, Fat 55, SaturatedFat 15.6, Cholesterol 288.9, Sodium 2877, Carbohydrate 134.3, Fiber 4.7, Sugar 5.5, Protein 78
EASY CHICKEN, CHORIZO AND SHRIMP PAELLA
Easy Chicken, Chorizo and Shrimp Paella is a one skillet supper that's simple yet anything but ordinary.
Provided by Iowa Girl Eats
Categories entree, seafood, skillet dinner
Yield serves 4
Number Of Ingredients 14
Steps:
- Bring chicken broth and saffron to a boil in a small saucepan then turn heat to low and place a lid on top to keep hot.
- Meanwhile, heat extra virgin olive oil in a large skillet over medium-high heat then add chicken, chorizo, and shallots, season with salt and pepper, and then saute until chorizo and chicken are cooked through, 5 minutes, breaking chorizo up as it cooks. Add garlic then saute for 1 minute. Add tomatoes and their juices, paprika, and cayenne pepper if using then saute until tomatoes are softened, 3 minutes.
- Add rice and hot broth to skillet then stir to combine and bring to a boil. Place a lid on top then lower heat and simmer until rice has nearly absorbed all the broth and is just slightly al dente, 13-15 minutes. Stir in shrimp and peas then place lid back on top and let skillet sit off the heat for 5 minutes. Season with more salt and pepper to taste then serve.
RACH'S SHRIMP + CHORIZO PAELLA SHOWS HOW EASY IT IS TO SWAP INGREDIENTS
"We're making shrimp and chorizo paella, but it's really about learning the method," Rach says, "rather than one specific route to it."
Provided by Rachael Ray
Number Of Ingredients 25
Steps:
- For the paella spice, combine spices in small bowl
- For the paella, if whole, peel shrimp and save shells and heads as well
- Devein shrimp, cutting down backs of shrimp, then rinse and drain
- Toast shells of shrimp in saucepot over medium-high heat until pink, bright and fragrant, add stock and bring to boil, then reduce at low boil to 3 cups and strain
- Heat a large skillet over medium-high, add about 1 tablespoon EVOO, 1 turn of the pan, add the shrimp, salt and pepper and cook 2 minutes to just take the color off and get them going, then remove to a plate
- Add remaining oil, 1 turn of the pan, then cook chorizo 1 to 2 minutes to render out some of the fat, then remove
- Turn the heat down just a touch, then add onion and rice and toast 2 minutes, then stir in paella spice
- Grate in garlic, then stir in tomato paste
- Add sherry or white wine, turn up the heat, and pick up the browned bits using the tip of a wooden spoon
- Add about three-quarters of the stock, stir and bring to a boil over medium-high for 10 minutes, stirring occasionally, until most of the liquid is absorbed but not dry
- Turn the heat down to medium-low, add peas, stir, then add peppers
- Add back shrimp and chorizo, press into rice, then add remaining stock and cook 8 minutes more
- Douse pan with lemon juice and top with parsley to serve
SHRIMP PAELLA WITH CHORIZO
Steps:
- Shrimp are normally an ingredient in paella and so is chorizo but I left the chicken and several other ingredients out to simplify it for you.
- In a large saute pan heat chorizo over medium heat until fat is rendered, about 3 minutes. Add garlic and cook, stirring, until fragrant. Add tomato, chicken broth, and saffron; bring to a simmer. Season generously with salt and pepper. Add rice and frozen peas; stir to combine. Cover and bring up to a simmer. Let cook for about 2 minutes. Season shrimp with salt and pepper and lay on top of rice mixture. Cover and continue to cook until shrimp are just done, about 4 more minutes. Season with salt and pepper, if necessary, and serve.
CHICKEN AND CHORIZO PAELLA
Delicious seafood-free version of the classic paella
Provided by keswales
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the oil in a large non-stick pan and brown the chicken on both sides. Add the onion and garlic, and stir in the turmeric. Cook for 2 minutes.
- Slice the chorizo and add to the pan with the rice and stock. Bring to the boil and season to taste, then cover and continue to cook on a medium heat for 15 minutes.
- Add the chopped tomatoes, sliced red pepper and frozen peas, and cook for a further 10 minutes or until the chicken is tender and the rice has absorbed the stock.
More about "paella with chicken shrimp chorizo and peas food"
RECIPE: SPANISH PAELLA WITH CHORIZO, CHICKEN AND SHRIMP ...
From wholefoodsmarket.com
Servings 8Calories 430 per servingTotal Time 1 hr 10 mins
- Meanwhile, heat oil in a (14- to 16-inch) paella pan or a large, deep skillet over medium-high heat.
- Add chicken, shrimp and chorizo, and cook, stirring occasionally, until lightly browned, 6 to 8 minutes.
EASY PAELLA WITH SHRIMP, CHORIZO, AND PEAS
From today.com
3.4/5 (35)Category EntréesAuthor NBC UniversalTotal Time 45 mins
- 1. In a large sauté pan (with a lid), warm oil over medium-high heat. Add onion and chorizo; stirring occasionally, cook until onion is softened, about 5 minutes.
- 2. Into the sauté pan, stir in ham and roasted red peppers. Cook for just a couple minutes. Add tomatoes, salt, pepper and saffron rice—stir to combine ingredients together. Pour in chicken broth.
- 3. Bring mixture to a boil; cover with lid or a double layer of foil over the entire pan. Reduce heat to low or medium-low so mixture is at a simmer. Cook until broth is absorbed, about 20 minutes.
- 4. Remove lid or foil and gently stir in shrimp and peas. Cover and cook until shrimp are pink, about 6 minutes. Garnish with parsley, if desired, and serve.
CHICKEN, SHRIMP & CHORIZO PAELLA | BETTER HOMES & GARDENS
From bhg.com
4/5 (17)Calories 577 per servingTotal Time 1 hr
- Meanwhile, in a 15-inch paella pan heat oil over medium-high heat. Add chicken to pan. Cook, turning occasionally, until chicken is browned, about 5 minutes. Add chorizo. Cook 1 minute more. Transfer all to a plate. Add onion and garlic to pan. Cook and stir 2 minutes. Add tomatoes and paprika. Cook and stir 5 minutes more or until tomatoes are thickened and almost pastelike.
- Return chicken and chorizo to pan. Add chicken broth, saffron mixture, and 1/2 tsp. salt; bring to boiling over high heat. Add rice to pan, stirring once to evenly distribute. Cook, without stirring, until rice has absorbed most of the liquid, about 12 minutes. (If your pan is bigger than your burner, rotate every few minutes to ensure the rice cooks evenly.) Reduce heat to low. Cook, without stirring, 5 to 10 minutes more until all the liquid is absorbed and rice is al dente. Top with shrimp and peas. Turn heat to high. Cook without stirring, 1 to 2 minutes more (edges should look dry and a crust should form on the bottom). Remove. Cover pan with foil. Let rest 10 minutes before serving. Top with olives, if desired, and parsley.
A SIMPLE PAELLA WITH CHICKEN, CHORIZO AND SHRIMP - 31 DAILY
From 31daily.com
Estimated Reading Time 3 mins
- Put saffron and ¼ cup hot water in a small bowl; let sit for 15 minutes. Season chicken and shrimp with salt and pepper. Heat oil in a 16″–18″ paella pan over medium-high heat. Add chicken, shrimp, and chorizo and cook, turning occasionally, until browned, about 5 minutes. Transfer shrimp to a plate, leaving meats in pan. Add garlic, onion, ¼ cup minced parsley and sauté until the onions soften, about 6 minutes. Add reserved saffron mixture, tomatoes and broth, season with salt, and bring to a boil over high heat.
- Sprinkle in rice, distribute evenly with a spoon, and add peas and peppers. Cook, without stirring, until rice has absorbed most of the liquid, 10–12 minutes. (If your pan is larger than the burner, rotate it every two minutes so different parts are over the heat and the rice cooks evenly.) Reduce heat to low, add reserved shrimp, and nestle in mussels or clams hinge side down; cook, without stirring, until mussels have opened and rice has absorbed the liquid and is al dente, 5–10 minutes more. Remove pan from heat, cover with aluminum foil, and let sit for 5 minutes before serving. Garnish with lemon wedges.
CHORIZO AND SHRIMP PAELLA RECIPE | BON APPéTIT
From bonappetit.com
3.6/5 (14)Estimated Reading Time 5 minsServings 4
- Process onion, celery, and garlic in a food processor until finely chopped; transfer to a small bowl. Add tomatoes to processor and process until smooth; set soffritto aside.
- Heat 2 Tbsp. oil in a 12"–14" paella pan or skillet over medium-high. Add chorizo and cook, turning occasionally, until golden brown on both sides, about 5 minutes. Transfer to a plate.
- Add shrimp to same skillet, season with salt, and cook, turning occasionally, until browned and cooked through, about 2 minutes. Transfer to plate with chorizo.
- Heat remaining ½ cup oil in same skillet over medium-high. Add reserved soffritto and cook, stirring occasionally, until softened, 8–10 minutes. Add wine, bring to a boil, and cook until mixture is reduced by half, about 3 minutes. Add paprika, sugar, and 2 tsp. salt. Increase heat to high and cook, stirring constantly, until mixture is thick, about 3 minutes. Add stock and saffron and bring to a boil.
CHICKEN, CHORIZO AND SHRIMP PAELLA RECIPE - EATS BY THE …
From eatsbythebeach.com
4/5 (3)Estimated Reading Time 5 mins
- Make the marinade. In a ziplock bag, combine the olive oil, paprika, oregano, rosemary, salt, and pepper. Close the bag and squeeze to mix the ingredients together. Add the chicken, secure the bag, and massage the chicken cubes with the marinade. Place in the refrigerator for at least one hour.
- Make the sofrito. In a large bowl, mix together the olive oil, chopped tomatoes, garlic, red pepper flakes, saffron, parsley, lemon zest, onion, and red bell pepper. Stir well and set aside.
- In a large skillet over medium heat, slide the chorizo into the pan and begin to break up the meat with a spoon. Cook, stirring and breaking up the meat, until browned and cooked through – about 4-5 minutes. If you are using dried chorizo, saute the sliced rounds, stirring, until browned and some of the fat has been rendered out.
- Without draining the chorizo drippings from the pan, add the rice and stir until all the grains are coated with the chorizo fat.
BARBECUE PAELLA WITH CHICKEN, SHRIMP & CHORIZO …
From finecooking.com
3.5/5 (3)Servings 12-14Cuisine MediterraneanCategory Main Course
BEST-EVER PAELLA RECIPE - HOW TO MAKE PAELLA - DELISH
From delish.com
5/5 (4)Total Time 1 hr 5 mins
CHICKEN, CHORIZO, & SHRIMP PAELLA RECIPE - WHAT'S FOR …
From whatsfordinner.com
75% (28)Category DinnerCuisine Mediterranean
PAELLA WITH SHRIMP, CHORIZO, CHICKEN, AND MUSSELS | …
From karenskitchenstories.com
Cuisine SpanishCategory Main CourseServings 6-8Estimated Reading Time 4 mins
PAELLA WITH CHICKEN, CHORIZO AND SHRIMP - OLDWAYS
From oldwayspt.org
MIXED PAELLA WITH CHICKEN, CHORIZO, SHRIMP AND CLAMS
From avocadopesto.com
5/5 (1)Total Time 2 hrs 30 minsCategory DinnerCalories 876 per serving
- In the paella pan over medium-high heat, heat olive oil and cook the chicken thighs (or drumsticks) until browned and cooked through. Remove.
- Cook onion, paprika and garlic for 5 minutes. Add grated tomatoes and cook until all liquid has evaporated and the mixture has a jam like consistency, 15-20 minutes. Add some water if the mixture begins to stick to the pan. Remove.
PAELLA RECIPE: SEAFOOD-AND-CHICKEN WITH CHORIZO - FOOD & WINE
From foodandwine.com
5/5 Category Paella
- Preheat the oven to 350°. In a 10-inch paella pan or ovenproof skillet, cook the chorizo over moderate heat, breaking it up with a spoon, until some of the fat is rendered and the chorizo is browned, 4 minutes. Add the onion and garlic and cook over low heat, stirring, until softened and just beginning to brown, 8 minutes. Stir in the tomatoes, rice, saffron with its liquid and the 1 1/2 cups of water. Season with salt and pepper and bring to a boil. Cover and simmer over low heat, without stirring, until the rice is al dente and the liquid is absorbed, 15 minutes.
- In a large skillet, heat the 1/4 cup of olive oil until shimmering. Season the shrimp with salt and pepper, add them to the skillet and cook over high heat, turning once, until pink and cooked through, about 3 minutes. Using a slotted spoon, transfer the shrimp to the rice. Discard the oil.
- Wipe out the skillet. Pour in the wine and lemon juice. Add the mussels and cockles, cover and cook, shaking the skillet, until the mussels open, about 3 minutes. Pour the mussels and cockles and their cooking liquid over the rice.
- Stir the cooked chicken into the rice. Cover and cook in the oven for about 5 minutes, until the paella is just heated through. Garnish with the parsley and scallion, drizzle with the remaining 1 tablespoon of olive oil and serve.
SKILLET CHICKEN AND CHORIZO PAELLA - FOOD & WINE
From foodandwine.com
5/5 (4)Total Time 1 hrCategory Paella
- Stir together saffron and 1/4 cup of the broth in a small bowl. Let stand at room temperature at least 15 minutes or up to 1 hour.
- Meanwhile, heat oil in a 12-inch cast-iron skillet over medium-high. Add chorizo; cook, stirring occasionally, until lightly browned, about 2 minutes. Using a slotted spoon, transfer chorizo to a plate lined with paper towels; reserve drippings in skillet. Add chicken, pepper, and 1 teaspoon of the salt to skillet; cook over medium-high, stirring occasionally, until lightly browned but not fully cooked, about 7 minutes. Using slotted spoon, transfer chicken to plate with chorizo. Do not wipe skillet clean.
- Add onion and bell pepper to skillet; cook over medium-high, stirring occasionally, until tender, about 5 minutes. Stir in garlic and smoked paprika; cook, stirring constantly, until fragrant, about 1 minute. Stir in tomatoes and rice; cook, stirring constantly, until liquid is almost fully absorbed, about 2 minutes. Carefully stir in saffron mixture and remaining 3 cups broth and 1/2 teaspoon salt; bring to a simmer over medium-high.
- Return chorizo and chicken to skillet, stirring lightly to partially cover with rice; sprinkle mixture with peas (do not stir peas in). Cook, uncovered and undisturbed, over medium-low, rotating skillet occasionally to evenly distribute heat, until chicken and rice are tender and liquid is almost fully absorbed, about 20 minutes. Remove from heat; cover and let stand at room temperature until liquid is fully absorbed, about 5 minutes. Garnish with parsley and lemon wedges.
SLOW-COOKER SHRIMP & CHORIZO PAELLA RECIPE - EATINGWELL
From eatingwell.com
Category Healthy Turmeric RecipesCalories 425 per servingTotal Time 3 hrs 30 mins
- Heat a large nonstick skillet over medium; add the chorizo, and cook, stirring occasionally, until the sausage is browned, about 5 minutes. Remove the chorizo from the skillet with a slotted spoon, reserving the drippings in the skillet; drain the chorizo on paper towels. Add the onion and bell pepper to the reserved drippings in the skillet; cook, stirring occasionally, until slightly softened, about 5 minutes. Add the rice and garlic; cook, stirring often, until the rice is lightly toasted, about 1 minute. Add the wine (see Note), and remove from the heat. Pour into a 6-quart slow cooker; stir in the stock, tomatoes, salt, turmeric, and chorizo. Cover and cook on HIGH until the rice is tender and the liquid is almost absorbed, about 3 hours.
- Stir in the shrimp and peas; cover and cook on HIGH until the shrimp turn pink, 10 to 15 minutes. Divide the mixture among 6 plates; sprinkle evenly with the parsley, and serve with the lemon wedges.
PAELLA VALENCIANA WITH CHICKEN, CHORIZO AND SHRIMP! | THE ...
From theorganickitchen.org
Reviews 36Servings 4Cuisine SpanishCategory Dinner
- Heat paella pan on medium heat, when pan is hot place foil pouch in pan. Heat both sides for 15 seconds, remove from heat and set aside
- Immediately add olive olive to hot pan, add onions, chorizo, and chicken thighs to pan, cook stirring frequently for 12 minutes
PAELLA WITH CHICKEN AND SHRIMP - BETTER HOMES & GARDENS
From bhg.com
Total Time 8 hrs 35 minsCalories 312 per serving
- In a 6-quart slow cooker place onion, sweet pepper, garlic, tomatoes, broth, water, oregano, salt, turmeric, black pepper, and hot pepper sauce, if using; stir to combine. Top with chicken and sausage.
- Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in rice. If using low-heat setting, adjust to high-heat setting. Cover; cook 30 to 45 minutes more or until rice is tender. Stir in cooked shrimp and peas. Let stand, covered, for 10 minutes.
SHRIMP AND CHORIZO PAELLA | LE CREUSET® OFFICIAL SITE
From lecreuset.com
Servings 6Category Main Course
EASY CHICKEN AND CHORIZO PAELLA | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Cuisine EuropeanTotal Time 35 minsServings 4Calories 580 per serving
QUICK PAELLA WITH CHORIZO, CHICKEN, & SHRIMP - RIGHTRICE
From rightrice.com
Estimated Reading Time 1 min
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From pugsinthekitchen.squarespace.com
Author David Pugliese
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From chicken.ca
Servings 6Calories 718 per serving
SPANISH CHICKEN & SHRIMP PAELLA AND SANGRIA RECIPE
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Estimated Reading Time 3 mins
SHRIMP AND CHORIZO LAZY PAELLA RECIPE - SERIOUS EATS
From seriouseats.com
Cuisine SpanishCategory Dinner, MainsServings 2Total Time 15 mins
CHICKEN AND SHRIMP PAELLA WITH PORTUGUESE ... - PHOTOS & FOOD
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Cuisine SpanishCategory MainServings 8Total Time 1 hr 10 mins
CHICKEN CHORIZO PAELLA | TASTY KITCHEN: A HAPPY RECIPE ...
From tastykitchen.com
5/5
PAELLA WITH BROWN RICE, SEAFOOD, CHICKEN AND CHORIZO
From paellarecipes.org
Estimated Reading Time 2 mins
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