EASY PAELLA WITH SAUSAGE & SHRIMP
Sausage, shrimp, peas, and our saffron rice mix make this the easiest paella you'll ever make. Better yet, it can also be made in a rice cooker. See more on this one-of-a-kind recipe!
Provided by Carolina® Rice
Yield 6
Number Of Ingredients 9
Steps:
- Seared sausage, succulent shrimp, simple veggies and our Carolina® Yellow Seasoned Rice mix made this recipe a divine dish for everyone to enjoy. Make this paella and knock the socks off of your fellow guests. Step 1
- In a large saucepan add rice mixes, water, oil, onion, and sausage. Bring to a boil. Cover, reduce heat and simmer 20 minutes. Remove from heat and stir in shrimp, peas and green onions. Cover and let stand 5 minutes. Serve garnished with pepper strips, if desired. Step 2
- Rice Cooker Version: Combine all ingredients, except shrimp, peas, green onions and peppers in a rice cooker. Step 3
- Follow the manufacturer's instructions for white rice. When the cooking cycle is finished, stir in shrimp, peas and green onions. lose lid and let stand 5 minutes. Step 4
- Served garnished with peppers, if desired.
SAFFRON SHRIMP PAELLA
Provided by Harley Pasternak, M.Sc.
Categories Rice Shellfish Dinner Seafood Shrimp Simmer Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 11
Steps:
- In a medium heavy skillet with 2-inch sides, warm the oil over medium heat. Add the onion and bell pepper. Cook for 6 minutes until softened, stirring often. Stir in the garlic, saffron, paprika, and salt and pepper to taste. Add broth and rice.
- Bring to a boil; reduce the heat to low; cover and simmer for 12 minutes until the rice is almost tender. Nestle the shrimp and peas in the rice, and add 1/4 cup (or more) of the broth to moisten. Cover and cook until the shrimp are just opaque in the center, about 5 minutes. Season to taste with salt and pepper. Serve.
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
A MODERN VERSION OF AN ANCIENT PAELLA: SAFFRON RICE WITH CHICKEN, SHRIMP, STRINGBEANS, AND SNAILS
Provided by Food Network
Time 1h15m
Yield 4 main course servings
Number Of Ingredients 16
Steps:
- Butterfly each shrimp by cutting along the back, through the shell, to remove the black vein. Rinse, then spread each shrimp wide open, leaving the shell on. Sprinkle with salt and the freshly ground black pepper. Set aside for 1/2 hour. In a large, heavy pan, with a tight-fitting lid - preferably a large wok - heat the olive oil over medium-high heat. Season the chicken thighs well with salt and pepper, then add them to the hot oil, skin-side down. Cook for 2 minutes, or until the skin just begins to brown. Add the chorizo slices, and toss them with the chicken. Cook for 1 minute. Add the shallots, garlic and string beans. Mix well. Add the rice and half of the parsley, stirring to coat the rice thoroughly with oil. Add the chicken stock, saffron and paprika. Stir well. Bring the mixture to a boil, reduce the heat, cover, and simmer for 15 minutes. Lift the cover, embed the shrimp in the top part of the rice, then scatter the snails around the shrimp. If you are using the red pepper, cut it into 8 strips and arrange it in the rice in a decorative pattern. Cover, and cook for 10 minutes more, or until almost all the liquid has been absorbed and the rice is just cooked. Serve at the table out of the cooking vessel, sprinkling the portions with the remaining parsley.
SHELLFISH AND CHORIZO PAELLA WITH SAFFRON AND SQUID INK RICE
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 2h
Yield 10 servings
Number Of Ingredients 37
Steps:
- Preheat oven to 375 degrees F.
- Place tomatoes in a small baking dish and drizzle with the honey and 2 tablespoons of the olive oil. Season with salt and pepper and roast until soft. Set aside.
- Bring a large pot of salted water to boil. Add the lobsters and cover the pot. Bring the water back to the boil, reduce the heat, and continue cooking for 12 to 15 minutes or until cooked through. Let cool and remove meat. Leave claws whole, cut body meat into large dice.
- Cook the chorizo in a medium saute pan over medium-high heat until browned. Remove the chorizo to a plate lined with paper towels.
- Heat 2 tablespoons of the olive oil in a large saute pan or paella pan until almost smoking. Season the shrimp with salt and pepper and saute for 1 minute. Season the squid with salt and pepper, to taste and add to the pan. Continue cooking an additional 2 to 3 minutes until just cooked through. Add both of the rices, stock, peas, tomatoes, lobsters, and chorizo and stir to combine. Place the mussels and clams in a pot with a cup of water; cover the pot and cook until the clams and mussels open. Add the clams and mussels to the rice. Fold in the parsley and lemon aioli and mix until combined, season with salt and pepper, to taste. Serve immediately.
- Heat the olive oil and butter in a large saucepan over medium-high heat. Add the onions and cook until soft. Add the rice and stir to coat. Bring stock to a simmer. Add the saffron to the simmering stock and let cook for 1 minute. Add the hot stock to the rice and let come to a boil. Reduce the heat to low, cover the pan and let cook to 15 to 18 minutes, remove cover and fluff with fork.
- Heat the olive oil and butter in a large saucepan over medium-high heat. Add the onions and cook until soft. Add the rice and stir to coat. Add the squid ink to the simmering stock and let cook for 1 minute. Add the hot stock to the rice and let come to a boil. Reduce the heat to low, cover the pan and let cook for 15 to 18 minutes, remove cover and fluff with fork
- Place the garlic, salt, yolks, lemon juice, and zest in a food processor or blender and process until smooth. Slowly add the oil, drop by drop at first, until thickened. Season with white pepper, to taste. Refrigerate until ready to use.
SHRIMP AND SAUSAGE PAELLA
From Cooking Light Magazine, September 2007. I've heard you can use tumeric instead of saffron, just use half the amount. I haven't tried this so I'd be interested in hearing if anyone has.
Provided by lazy gourmet
Categories Healthy
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a large nonstick skillet over medium high heat. Add sausage to pan, saute 1 minute. Add onion and bell pepper to pan; saute 4 minutes. Stir in garlic, black pepper and saffron (or tumeric); saute 1 minute. Stir in rice and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 4 minutes until rice is almost tender. Stir in shrimp. Cover and simmer 3 minutes or until shrimp are done.
Nutrition Facts : Calories 406.2, Fat 13.2, SaturatedFat 4.6, Cholesterol 113.3, Sodium 677.8, Carbohydrate 47.5, Fiber 3.2, Sugar 7.5, Protein 23.7
FAST AND EASY SHRIMP PAELLA
A wonderful recipe adapted from Glamour magazine's "How to anything better guide" in the April 2005 issue. A gorgeous one-dish dinner!
Provided by joannarose
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F.
- Warm the stock in a saucepan along with saffron.
- In a large ovenproof skillet, add olive oil over medium heat.
- A minute later add the onion and cook, stirring occasionally, until the mixture is translucent and soft, about 5 minutes.
- Add paprika and cumin and cook 1 minute more.
- Add rice and cook, stirring occasionally, until glossy, 1-2 minutes.
- Stir in the shrimp and season with salt.
- Add the warm stock and transfer skillet to oven, baking 15 minutes or until liquid is absorbed and rice is dry on top.
- Garnish with parsley, serve immediately.
- *For shrimp stock, boil the shells from the shrimp in 4 cups water, then remove and steep until ready to use, or until water cools.
- Strain and use.
Nutrition Facts : Calories 216.7, Fat 11.6, SaturatedFat 1.8, Cholesterol 221, Sodium 255.9, Carbohydrate 3.3, Fiber 0.6, Sugar 1.2, Protein 24.1
More about "saffron shrimp paella food"
EASY SEAFOOD PAELLA RECIPE (FULL TUTORIAL) - THE …
From themediterraneandish.com
SPANISH PAELLA WITH SAFFRON — MA SAFFRON
From masaffron.com
PAELLA WITH SHRIMP AND MUSSELS - SOUTHERN CAST IRON
From southerncastiron.com
SHRIMP PAELLA - EASY PAELLA RECIPE READY IN 30 MINUTES!
From savoryexperiments.com
EASY SHRIMP AND VEGETABLE PAELLA RECIPE - PACIFIC FOODS
From pacificfoods.com
SAFFRON RICE WITH CHICKEN AND SHRIMP (PAELLA)
From quericavida.com
EASY SHRIMP AND SAUSAGE PAELLA RECIPE (TIPS FOR …
From easycookingwithmolly.com
SHRIMP PAELLA RECIPE | COOKING LIGHT
From cookinglight.com
Servings 4Calories 336 per servingTotal Time 20 mins
SAFFRON SHRIMP PAELLA MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
RECIPE OF SAFFRON PAELLA | USING IRANIAN SAFFRON - ANA QAYEN
From anasaffron.com
INSTANT POT SHRIMP PAELLA - AVERIE COOKS
From averiecooks.com
PAELLA WITH PAN SEARED SCALLOPS, SHRIMP, AND FRIED OKRA
From dashofdelight.recipes
SHRIMP PAELLA FEATURING SPANISH SAFFRON - MEAL KIT DELIVERY
From makegoodfood.ca
AUTHENTIC SEAFOOD PAELLA RECIPE WITH SAFFRON - HIP FOODIE MOM
From hipfoodiemom.com
THE EASIEST SEAFOOD PAELLA RECIPE WITH SHRIMP AND SCALLOPS
From spainonafork.com
STEPHANIE KAY NUTRITION - HEALTHY RECIPES & NUTRITION TIPS
From kaynutrition.com
SEAFOOD PAELLA – DIANA'S SEAFOOD
From dianasseafood.com
SHRIMP PAELLA - PACIFICSEAFOOD.COM
From pacificseafood.com
EASY SEAFOOD PAELLA RECIPE (WITH SAFFRON AIOLI) - PAIRINGS
From platingsandpairings.com
SAFFRON PAELLA WITH CHICKEN, ANDOUILLE SAUSAGE & SHRIMP
From cheerstothehost.com
MIXED PAELLA WITH CHICKEN, SHRIMP, AND SAUSAGE - JULIA'S ALBUM
From juliasalbum.com
SPANISH PAELLA (SAFFRON RICE, MEAT AND SEAFOOD ... - INTERNATIONAL …
From internationalcuisine.com
SEAFOOD PAELLA WITH MUSSELS, SHRIMP AND CHORIZO - XOXOBELLA
From xoxobella.com
SAFFRON SHRIMP PAELLA - SPANISH RECIPES
From fooddiez.com
SHRIMP PAELLA - SIMPLE SEASONAL
From simpleseasonal.com
SAFFRON SHRIMP AND QUINOA PAELLA RECIPE | @ATKINS
From atkins.com
SPANISH SEAFOOD PAELLA - YUMMY ADDICTION
From yummyaddiction.com
SEAFOOD PAELLA - DINNER AT THE ZOO
From dinneratthezoo.com
SEAFOOD PAELLA WITH SAFFRON PAELLA MIX – SAFFRONICE
From saffronice.com
A MODERN VERSION OF AN ANCIENT PAELLA: SAFFRON RICE WITH CHICKEN ...
From kitcheninfinity.com
SHRIMP AND SAUSAGE PAELLA - 12 TOMATOES
From 12tomatoes.com
PAELLA - CHICKEN & SHRIMP WITH SAFFRON & BOMBA RICE
From kravingsfoodadventures.com
SIMPLE SPANISH PAELLA WITH SHRIMP & BELL PEPPERS
From spainonafork.com
SEAFOOD PAELLA - IMMACULATE BITES
From africanbites.com
SEAFOOD PAELLA WITH SHRIMP, CLAMS, MUSSELS AND SAUSAGE - CTV
From more.ctv.ca
SPANISH PAELLA WITH CHICKEN AND SHRIMP RECIPE - THE RECIPE CRITIC
From therecipecritic.com
WEEKNIGHT CLAM AND SHRIMP SEAFOOD PAELLA - SKINNYTASTE
From skinnytaste.com
SEAFOOD PAELLA WITH SHRIMP, MUSSELS, AND CLAMS - DASH OF DELIGHT
From dashofdelight.recipes
SHRIMP AND CHORIZO LAZY PAELLA RECIPE - SERIOUSEATS.COM
From seriouseats.com
SHRIMP PAELLA - PACIFIC SEAFOOD
From pacificseafood.com
SHRIMP PAELLA - GLOBAL BAKES
From globalbakes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love