PAELLA WITH TOMATOES
The cooking process for this simple paella is identical to any other: soften some onions in oil, add seasonings (including saffron, if you have it), rice and liquid and cook. Adding lightly seasoned tomatoes is the major difference in this recipe.
Provided by Mark Bittman
Categories dinner, grains and rice, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees. Warm stock or water in a saucepan. Put tomatoes in a medium bowl, sprinkle with salt and pepper, and drizzle them with 1 tablespoon olive oil. Toss to coat.
- Put remaining oil in a 10- or 12-inch ovenproof skillet over medium-high heat. Add onion and garlic, sprinkle with salt and pepper, and cook, stirring occasionally, until vegetables soften, 3 to 5 minutes. Stir in tomato paste, saffron if you are using it, and paprika and cook for a minute more. Add rice and cook, stirring occasionally, until it is shiny, another minute or two. Add liquid and stir until just combined.
- Put tomato wedges on top of rice and drizzle with juices that accumulated in bottom of bowl. Put pan in oven and roast, undisturbed, for 15 minutes. Check to see if rice is dry and just tender. If not, return pan to oven for another 5 minutes. If rice looks too dry but still is not quite done, add a small amount of stock or water (or wine). When rice is ready, turn off oven and let pan sit for 5 to 15 minutes.
- Remove pan from oven and sprinkle with parsley. If you like, put pan over high heat for a few minutes to develop a bit of a bottom crust before serving.
Nutrition Facts : @context http, Calories 401, UnsaturatedFat 9 grams, Carbohydrate 65 grams, Fat 11 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 818 milligrams, Sugar 6 grams
TOMATO PAELLA
This is the easiest paella I've ever made. It was not very time consuming and tasted simply delicious. From Mark Bittman of the NY Times
Provided by Kimke
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees. Warm water in a saucepan. Put tomatoes in a medium bowl, sprinkle with salt and pepper, and drizzle them with 1 tablespoon olive oil. Toss to coat.
- Put remaining oil in a 10- or 12-inch ovenproof skillet over medium-high heat. Add onion and garlic, sprinkle with salt and pepper, and cook, stirring occasionally, until vegetables soften, 3 to 5 minutes. Stir in tomato paste, saffron if you are using it, and paprika and cook for a minute more. Add rice and cook, stirring occasionally, until it is shiny, another minute or two. Add wine and let simmer until it is mostly absorbed, then add the hot water and stir until just combined.
- Put tomato wedges on top of rice and drizzle with juices that accumulated in bottom of bowl. Put pan in oven and roast, undisturbed, for 15 minutes. Check to see if rice is dry and just tender. If not, return pan to oven for another 5 to 10 minutes. If rice looks too dry but still is not quite done, add a small amount of stock or water (or wine). When rice is ready, turn off oven and let pan sit for 5 to 15 minutes.
- Remove pan from oven and sprinkle with parsley and basil. If you like, put pan over high heat for a few minutes to develop a bit of a bottom crust before serving.
PAELLA
Steps:
- Make the sofrito: In a heavy 12-inch skillet heat 3 tablespoons olive oil until hot, add the onions, and pepper strips and cook, stirring, for 5 minutes. Add tomatoes, garlic, and thyme and cook, stirring for 5 minutes more, until most of the liquid in the pan evaporates and the mixture is thick.
- Season the chicken with salt and pepper. In the skillet heat 3 tablespoons of the olive oil over moderately high heat until hot. Add the chicken and cook it, turning. Add sausages and cook until lightly browned. Transfer to a plate and deglaze pan with 1/2 cup dry white wine.
- About a 30 minutes before you plan to serve the paella, preheat the oven to 400 degrees F. In a 14-inch paella pan or shallow casserole at least 14-inches in diameter, combine the sofrito, rice, and the saffron. Pour in 5 cups simmering stock and, stirring constantly, bring to a boil over high heat. Remove the pan from the heat immediately and season with salt. Arrange the chicken, sausage, shrimp, clams, and mussels on top of the rice. Set the pan on the floor of the oven or the lowest shelf and bake uncovered for 20 minutes. Scatter the peas at random over the whole and bake for 5 to 10 minutes more or until all the liquid has been absorbed by the rice and the grains are tender but not too soft. If necessary, add the remaining cup stock, if the rice needs to be more soft. Do not stir the paella once it goes in oven.
- Let paella stand at room temperature covered with a cloth for 5 minutes before serving. Garnish with the lemons and parsley.
PAELLA WITH TOMATOES
Provided by Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Warm stock or water in a saucepan. Put the tomatoes in a medium bowl, sprinkle with salt and pepper, and drizzle them with 1 tablespoon olive oil. Toss to coat.
- Put the remaining 3 tablespoons oil in a 10-inch or 12-inch ovenproof skillet over medium-high heat. Add onion and garlic, sprinkle with salt and pepper, and cook, stirring occasionally, until vegetables soften, 3 to 5 minutes. Stir in tomato paste, saffron if you are using it, and paprika and cook for a minute more. Add rice and cook, stirring occasionally, until it is shiny, another minute or two. Add liquid and stir until just combined.
- Put tomato wedges on top of rice and drizzle with juices that accumulated in bottom of bowl. Put pan in oven and roast, undisturbed, for 15 minutes. Check to see if rice is dry and just tender. If not, return pan to oven for another 5 minutes. If rice looks too dry but still is not quite done, add a small amount of stock or water (or wine). When rice is ready, turn off oven and let pan sit for 5 to 15 minutes.
- Remove pan from oven and sprinkle with parsley. If you like, put pan over high heat for a few minutes to develop a bit of a bottom crust before serving.
SPANISH-STYLE PAELLA
If you enjoy cooking ethnic foods, this Spanish paella recipe will be a favorite. It's brimming with generous chunks of sausage, shrimp and veggies.-Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan or skillet over medium-high heat, cook sausage and chicken in oil for 5 minutes or until sausage is lightly browned and chicken is no longer pink, stirring frequently. Add garlic; cook 1 minute longer. Drain if necessary. , Stir in rice and onion. Cook until onion is tender and rice is lightly browned, stirring frequently. Add the broth, tomatoes, paprika, cayenne, salt and saffron. Bring to a boil. Reduce heat to low; cover and cook for 10 minutes. , Stir in the shrimp, peppers and peas. Cover and cook 10 minutes longer or until rice is tender, shrimp turn pink and liquid is absorbed. Top with fresh parsley and lemon wedges, if desired.
Nutrition Facts : Calories 237 calories, Fat 7g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 543mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.
EASY PAELLA
Whip up this easy version of the traditional Spanish seafood dish straight from the storecupboard. Add extras such as chorizo and peas if you like
Provided by Jane Hornby
Categories Dinner, Main course
Time 40m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 431 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 2.1 milligram of sodium
PAELLA
Make and share this Paella recipe from Food.com.
Provided by Tonkcats
Categories Mussels
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- In a bowl, combine olive oil, oregano, dry basil, garlic, salt and pepper.
- Place chicken and shrimp in another bowl; pour over marinade. Cover and refrigerate overnight. Heat about 1 tablespoon marinade in frypan over medium heat. Remove chicken and drain; add to pan and cook until lightly brown.
- Remove from pan; set aside. Add sausage to pan; cook over medium heat until well browned.
- Add onions and green pepper to pan; raise heat to medium-high; cook until vegetables are soft. Stir in rice; brown slightly.
- Add broth, tomatoes, saffron, coriander, chicken and sausage; boil, cover, heat and simmer for 25 minutes, stirring occasionally until rice is tender.
- Add peas and scallops; toss gently.
- Transfer Paella to large ovenproof 6-quart baking dish or paella pan.
- Drain shrimp; push into rice mixture along with clams.
- Bake, covered, in 350 degrees oven for 15 to 20 minutes, or until shrimp are pink and clams open.
- Garnish with pimento strips, if desired.
Nutrition Facts : Calories 677.8, Fat 35.1, SaturatedFat 8.1, Cholesterol 90.9, Sodium 1506.5, Carbohydrate 53.2, Fiber 4.1, Sugar 6, Protein 36.1
QUICK SKILLET PAELLA WITH SHRIMP AND TOMATOES
This delicious one-pan dinner simplifies classic paella: It has fewer ingredients but keeps the essence of Spain.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 35m
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil and garlic over medium. Cook until garlic is fragrant, 1 minute. Stir in rice and chorizo and cook until rice is translucent, 3 minutes.
- Add wine and cook, stirring, until evaporated, 2 minutes. Add broth and tomatoes and bring to a simmer. Cover and cook until rice is tender and most of liquid is absorbed, stirring occasionally, 10 minutes.
- Stir in shrimp and peas, cover, and cook until shrimp is opaque throughout, 6 minutes. Season with salt and pepper.
Nutrition Facts : Calories 436 g, Fat 17 g, Fiber 2 g, Protein 27 g, SaturatedFat 4 g
PAELLA
Sausage, chicken, shrimp and rice dish!
Provided by AMLOOS
Categories World Cuisine Recipes European Spanish
Time 1h25m
Yield 10
Number Of Ingredients 15
Steps:
- Heat a wok over medium-high heat. Fry hot and mild Italian sausage pieces in the wok until brown on all sides. Remove sausage, and fry the chicken strips in the sausage drippings until browned. Remove chicken and saute onions, green pepper, celery, and garlic for 5 minutes, or until tender.
- Stir in the uncooked rice, tomatoes, bay leaves, salt, oregano and turmeric. Cook and stir for 1 minute, then mix in the reserved tomato juice and chicken broth. Add chicken pieces, cover and simmer for about 20 minutes.
- Add sausage to the mixture, and continue to simmer for 15 minutes, then stir in the shrimp; cover and cook for 5 to 10 more minutes, or until shrimp is cooked through.
Nutrition Facts : Calories 616.7 calories, Carbohydrate 38.5 g, Cholesterol 230.3 mg, Fat 24.2 g, Fiber 1.8 g, Protein 56.1 g, SaturatedFat 8.1 g, Sodium 1729.6 mg, Sugar 3.8 g
PAELLA WITH TOMATOES AND EGGS
Check out this recipe for a hearty paella-there's no meat required. Instead, eggs make this decadent and filling.
Provided by Mark Bittman
Categories Dinner Rice Vegetarian Winter
Yield 4-6 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 450°F. Warm the stock in a medium saucepan with the saffron if you're using it. Put the tomatoes in a bowl, sprinkle with salt and pepper, and drizzle them with 1 tablespoon of the olive oil. Toss gently to coat.
- Put the remaining oil in a large ovenproof skillet over medium-high heat. Add the onion and garlic, sprinkle with salt and pepper, and cook, stirring occasionally, until the onion is soft, 3 to 5 minutes. Stir in the tomato paste and paprika and cook for a minute more. Add the rice and cook, stirring occasionally, until it's shiny, another minute or 2. Carefully add the stock and stir until just combined.
- Put the tomato wedges on top of the rice and drizzle with the juices that accumulated in the bottom of the bowl. Use a large spoon to make 4 to 6 indentations in the rice and carefully crack an egg into each. Put the pan in the oven and roast, undisturbed, for 15 minutes. Check to see if the rice is dry and just tender. If not, return the pan to the oven for another 5 minutes. If the rice looks too dry at this point and still isn't quite done, add a small amount of stock, wine, or water. When the rice is ready, turn off the oven and let it sit for at least 5 and up to 15 minutes.
- Remove the pan from the oven and sprinkle with parsley. If you like, put the pan over high heat for a few minutes to develop a bit of a bottom crust before serving.
- PAELLA WITH EGGPLANT
- Instead of tomatoes and eggs, use 1 pound eggplant, peeled if you like, and cubed. In Step 1, increase the oil to 2 tablespoons.
- PAELLA WITH MUSHROOM CAPS
- Instead of tomatoes and eggs, use 1 pound fresh mushrooms like cremini (sometimes called "baby bellas") or shiitake. Trim the stems and save them for another use, but leave the caps whole. Proceed with the recipe, putting the caps on top of the rice, smooth side up.
- PAELLA WITH SPINACH AND LEMON ZEST
- You'll have to pile the spinach up on top of the rice, but it will cook down and form a lovely green topping: Instead of tomatoes and eggs, use 1 pound fresh spinach, rinsed, trimmed of thick stems, and chopped. When you put it in the bowl with the olive oil, add 1 tablespoon minced lemon zest.
- PAELLA WITH FAVA BEANS
- You could also make this with limas or edamame: Instead of the tomatoes and eggs, use 1 cup shelled and peeled fava beans (frozen are fine).
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.
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