SEAFOOD-AND-CHICKEN PAELLA
Dried chorizo contributes a spicy note to this paella made with chicken thighs and fresh mussels and shrimp. Saffron, which is traditional in the Spanish rice dish, adds a vibrant gold color and distinctive flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h15m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees, with rack in lowest position. In a saucepan, combine broth, saffron (if using), and paprika; bring to a simmer and keep warm.
- In a large skillet (at least 12 inches wide), heat oil over medium. Season chicken with salt and pepper. When oil is very hot, cook chicken, skin side down, until skin is golden, 5 to 7 minutes. Flip, spoon off all but 1 teaspoon fat from skillet, and push chicken to side.
- Add chorizo to skillet and cook until browned, about 3 minutes. Add onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add tomatoes and cook, stirring frequently, until thickened, about 10 minutes.
- Add rice; stir to coat thoroughly with tomato-chorizo mixture. Stir in hot broth and 1/2 teaspoon salt (skillet will be very full). Arrange chicken evenly on top, making sure rice is submerged. Bring to a boil and cook, stirring rice occasionally, 8 minutes. Nestle mussels in cooking liquid and cook 2 minutes more. Arrange shrimp on top.
- Place skillet in oven and cook until all liquid is absorbed, 10 to 12 minutes. Let paella stand 10 minutes before serving.
Nutrition Facts : Calories 590 g, Fat 25 g, Fiber 1 g, Protein 51 g
ARTICHOKE CHICKEN
This is the most flavorful chicken you will ever have in your life! It is melt in your mouth to die for!
Provided by Amanda Bibb
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
- Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.
Nutrition Facts : Calories 548.4 calories, Carbohydrate 13.4 g, Cholesterol 96 mg, Fat 39.9 g, Fiber 3.8 g, Protein 34.4 g, SaturatedFat 8.3 g, Sodium 1225 mg, Sugar 0.6 g
PAELLA WITH SEAFOOD, CHICKEN, AND CHORIZO
Provided by Tyler Florence
Categories main-dish
Time 2h
Yield 2 to 4 servings
Number Of Ingredients 19
Steps:
- Rinse the chicken pieces and pat them dry. Mix the oregano and paprika with some salt and pepper in a small bowl. Rub the spice mixture all over the pieces of chicken; marinate for 30 minutes so the flavor can sink in a bit.
- Heat the olive oil in a paella pan or wide shallow skillet over medium-high heat. Place the chicken in the pan, skin-side down and brown on all sides, turning with tongs. Add the chorizo and continue to cook until the oil is a vibrant red color. Remove the chicken and sausage to a platter lined with paper towels.
- Return the pan to the stove and lower the heat to medium. Make a sofrito by sauteing the garlic, onion, and tomatoes; cook until the mixture caramelizes a bit and the flavors meld; season with salt and pepper. Fold in the rice, stirring to coat the grains. Stir the saffron into the rice. Pour in the water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Do not cover or constantly stir like risotto.
- Add the shrimp, lobster, clams, the reserved chicken, and the chorizo. Give the paella a couple of good stirs to tuck in all the pieces and just let it simmer, without stirring, until the rice is al dente, about 15 minutes. Scatter the peas on top and continue to cook for 5 minutes, until the paella looks fluffy and moist. The ideal paella has a toasted rice bottom called socarrat. Allow to rest, off the heat for 5 minutes, and garnish with parsley. Serve with lemon wedges.
SEAFOOD PAELLA
This is the dramatic seafood paella that looks stunning, with crustaceans and shellfish. You can vary the quantities of seafood and also use crab, crayfish, or lobster (boil them separately).
Provided by Claudia Roden
Categories Rice Christmas Easter New Year's Day Dinner Lunch Mussel Shrimp Squid Saffron Summer Healthy Christmas Eve Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Fry the onion in the oil in a 16-inch paella pan until soft, stirring often. Stir in the garlic, and before it begins to color, add the tomatoes. Add the sugar, salt to taste, pimentón (or paprika), and saffron, stir well, and cook until the tomatoes are reduced to a jammy sauce and the oil is sizzling. Add the squid and cook, stirring, for a minute or so. Add the rice and stir well until all the grains are coated. (You can prepare the dish to this point up to an hour in advance.)
- Bring the stock and wine to a boil in a saucepan. Pour over the rice, bring to a boil, and add salt to taste (even if the broth tastes a bit salty, it will not be salty when it is absorbed by the rice). Stir well and spread the rice out evenly in the pan (do not stir again). Cook the rice over low heat for 18 to 20 minutes, moving the pan around and rotating it so that the rice cooks evenly. Lay the shrimp on top after 10 minutes and turn them when they have become pink on the first side. Add a little more hot stock toward the end if the rice seems too dry and you hear crackly frying noises before it is done. When the rice is done, turn off the heat and cover the pan with a large piece of foil.
- Steam the mussels with a finger of water in a pan with a tight-fitting lid. As soon as they open, they are cooked. Throw away any that have not opened.
- Arrange the mussels on top of the paella.
SEAFOOD AND CHICKEN PAELLA WITH ARTICHOKE HEARTS
I took the concept of this recipe from Tonkcats and built around ingredients that I had.... and things I definately wanted to put in the dish. I am not normally a "last minute" cooker, so the only way I was to survive this recipe was to have everything cleaned, chopped and diced in advance and put them in little baggies and have everything ready before I started cooking. This sure made clean up a snap!!!
Provided by Abby Girl
Categories Rice
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Cut the red pepper, removing the seeds and slice into 4 sections. In the oven (475) or over the grill, roast the peppers until charred, about 12 - 15 minutes. Remove the pepper to a bowl and place a plate over it to steam the veggies for about 10 - 15 minutes. Remove the skin and cut the peppers into strips. Set aside in a baggie.
- In a bowl, combine the olive oil, Italian seasoning, garlic, salt and pepper. In two separate containers, add the marinade to the chicken and the prawns. Cover and refrigerate overnight.
- Remove the chicken from the marinade, reserving the marinade. Heat about 1 T of the marinade in a skillet over medium high heat and cook the chicken until lightly brown. Remove the chicken to a plate.
- Add the sausage to the pan and cook over medium heat until well browned. Remove to the plate.
- Add a bit of the reserved marinade to the skillet and add the onions and garlic. Cook until soft. Stir in the rice and brown slightly.
- Remove the onions/rice mixture to a paella pan. Using part of the chicken stock, deglaze the skillet and add the liquid to the rice.
- Add the rest of the broth, tomatoes, saffron threads, chicken and sausage. Bring to a boil, cover and simmer for 25 minutes, stirring occasionally until rice is tender.
- Cover the peas with warm water for about 10 minutes to bring them to room temperature. Drain.
- Add white wine, peas, scallops and artichoke hearts; toss gently.
- Drain shrimp; push into rice mixture along with the clams. Add the red pepper.
- Bake, covered in 350 oven for 15 - 20 minutes, or until shrimp are pink and clams are open.
- Garnish with parsley, lemon slices and parmesan cheese.
Nutrition Facts : Calories 796.1, Fat 39.6, SaturatedFat 9.2, Cholesterol 103.9, Sodium 1486.7, Carbohydrate 69.4, Fiber 9.2, Sugar 6.8, Protein 35.9
EASY SEAFOOD CHICKEN PAELLA WITH CHORIZO
This seafood chicken paella with chorizo is a Briticised take on the Spanish classic rice dish. It's packed with crispy chicken, fiery chorizo, and a seafood mix of prawns, mussels, scallops and calamari rings.
Provided by Alice | Skinny Spatula
Categories Main Course
Time 1h30m
Number Of Ingredients 13
Steps:
- Preheat the oven at 190C/375F.
- Cut the chicken thighs into small pieces (about 1 inch each), season with salt and pepper, and dust with flour. Mix until all pieces are covered in flour.
- In a frying pan, heat up 2 tablespoons of olive oil, and cook the chicken for 5 minutes until slightly golden. Remove the chicken from the pan and transfer to a baking tray lined with baking paper. Place into the heated oven and cook for 20-25 minutes until crispy.
- Meanwhile, add the seafood mix to the frying pan in which you cooked the chicken and cook for 8-10 minutes (or 12-15 if frozen). You can season with salt as it cooks. When there's no more liquid left, remove from heat.
- Cut the chorizo into 1 cm cubes and add them to the main pan/casserole you're making the paella in. Fry it for 1-2 minutes until crispy. Add the chopped onion and sliced peppers, and cook for 10 minutes until soft.
- Prepare the chicken stock and infuse it with saffron (make sure it's really hot when adding the saffron).
- Add the smoked paprika to the chorizo mixture and cook for 30 seconds. Add the rice and the stock, and cook for 20 minutes, stirring occasionally.
- Add the seafood mix and peas to the pan and continue to cook for a further 10 minutes with a lid on until the liquid is mostly gone and the rice gets sticky to the bottom of the pan. Season with salt and freshly ground black pepper if needed.
- Stir in the cooked chicken pieces and serve hot with lemon wedges for squeezing. You can also garnish the paella with parsley (optional).
Nutrition Facts : Calories 435 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 133 milligrams cholesterol, Fat 20 grams fat, Fiber 1 grams fiber, Protein 35 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 845 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
SEAFOOD PAELLA WITH ARTICHOKES
I make this every year for our Christmas Eve dinner. It is the Polish tradition to serve seafood and even though this isn't a Polish recipe, my in-laws love it! You can substitute other seafood and fish for what I have indicated. This is a great recipe for experimenting and adding what you love! I have also made this with chicken sausage included with all the fish and seafood.
Provided by MA HIKER
Categories Spanish
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in a dutch oven (or other large cooking pot) over medium high heat.
- Add onion, garlic; sauté 2 minutes.
- Add saffron liquid, 1 cup water, tomatoes, chicken broth, red& black pepper and bring to a boil.
- Stir in rice, cover, reduce heat and simmer 10 minutes.
- Stir occasionally.
- After 10 minutes check consistency of rice should be creamy with some liquid.
- If necessary add more water until rice is tender and creamy.
- Add artichokes, vermouth, seafood& fish.
- Cover and simmer 5 minutes or until mussel (or clam) shells open.
- Discard any unopened shells.
- Sprinkle with parsley.
Nutrition Facts : Calories 452.9, Fat 10.7, SaturatedFat 2, Cholesterol 174.9, Sodium 501.5, Carbohydrate 42.3, Fiber 5.4, Sugar 3.8, Protein 45.4
SPANISH-STYLE RICE WITH CHICKEN AND SEAFOOD (RIZ à LA VALENCIENNE)
Categories Chicken Rice Tomato Bake Clam Mussel Spice Artichoke Green Bean Bell Pepper White Wine Gourmet
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Squeeze juice from 1 lemon half into a bowl of cold water. Cut off and discard stems of 1 whole artichoke and cut off top 1 1/2 inches of leaves. Bend back outer leaves until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and yellow at base. Trim dark green fibrous parts from base and sides with a sharp paring knife, then quarter artichoke lengthwise. Rub cut surfaces with other lemon half, and drop artichoke into water. Trim remaining artichokes in same manner.
- Bring a large pot of salted water to a boil and simmer fresh artichokes until just tender, 10 to 12 minutes. (Do not cook thawed artichokes.) Transfer with a slotted spoon to paper towels to drain. When cool enough to handle, scoop out choke with a spoon.
- Cook beans in same pot of boiling salted water until crisp-tender, about 4 minutes. Drain in a colander, then rinse under cold running water to stop cooking. Pat dry.
- Cook clams and mussels in wine in a large heavy pot over moderately high heat, covered, stirring occasionally, 4 to 10 minutes, checking shellfish frequently after 4 minutes and transferring to a bowl as they open (mussels will open before clams). Discard any unopened mussels after 8 minutes and any unopened clams after 10 minutes. Keep warm, covered. Pour shellfish cooking liquid through a fine sieve lined with a paper towel into a large glass measure and add enough water to make 2 cups.
- Pat chicken dry and season with salt and pepper. Heat 1 1/2 tablespoons oil in paella pan over moderately high heat until hot but not smoking, then brown chicken well all over, about 15 minutes. Transfer with slotted spoon to a plate.
- Preheat oven to 400°F.
- Cook onion in 1 1/2 tablespoons oil in pan over moderate heat, stirring, until softened, about 6 minutes. Add garlic and paprika and cook until fragrant, about 2 minutes. Add rice and cook, stirring, 1 minute, then stir in tomatoes.
- Add seafood cooking liquid, chicken broth, and chicken with juices and bring to a boil over high heat. Boil, gently stirring and frequently rotating pan, until rice has absorbed most of liquid and spoon leaves a path exposing bottom of pan when pulled through rice, about 15 minutes.
- Remove pan from heat and tuck clams and mussels into rice. Bake riz in middle of oven, uncovered, until a crust forms around edge of pan, liquid is absorbed, and chicken is cooked through, about 10 minutes.
- While riz is baking, heat remaining tablespoon oil in a large nonstick skillet over moderately high heat until hot but not smoking, then saut bell peppers until crisp-tender, about 5 minutes. Add green beans and artichokes (cooked fresh or thawed) and sauté just until heated through. Season with salt and pepper.
- Tuck vegetables into riz and let stand 10 minutes before serving.
More about "seafood and chicken paella with artichoke hearts"
BAKED CHICKEN AND ARTICHOKE HEARTS - THE SAVVY SPOON
From thesavvyspoon.com
Cuisine AmericanCategory Main CourseServings 3Total Time 30 mins
- In an oven-proof skillet, heat 2 tbs. olive oil over medium heat. season chicken breasts well with salt + pepper on both sides, then place “pretty” side down into warmed oil (be careful of splatters). Cook for 3-4 minutes or until golden brown, then flip and cook another 3-4. remove chicken from pan.
- Add in artichoke hearts and shallots into same pan and cook until soft and golden, about 4 minutes. Add in minced garlic and let cook for 1 minute before adding in wine (or chicken broth) and butter. Add chicken back to pan and top with lemon slices before placing in oven.
- Bake for 20 minutes then let cool slightly before serving! top with parsley for a pretty presentation!
SPANISH PAELLA RECIPE WITH SHRIMP & ARTICHOKE HEARTS ...
From spainonafork.com
Cuisine SpanishCategory Main CourseServings 2Total Time 45 mins
- Drain a can of artichoke hearts and pat them dry, finely mince 4 cloves of garlic, finely dice 1/2 of a red bell pepper, pat dry 15 jumbo shrimp that have been peeled and deveined and season them with sea salt and freshly cracked black pepper and reserve 1 cup of Spanish bomba rice
- Heat a paella pan with a medium-high heat and add a generous 1/4 cup of extra virgin Spanish olive, 1 minute later season the oil with sea salt and add the artichoke hearts and cook for about 4 minutes until they start to brown, then make a well in the middle and add the diced bell peppers and cook for 3 minutes, make another well in the middle and add the minced garlic and cook for 30 seconds, season with a generous 1/2 teaspoon of smoked paprika and mix it all together, then add 1/2 cup of tomato puree, season with sea salt and freshly cracked black pepper and mix it all together until well combined
- After cooking the tomato puree for 1 minute add 2 1/2 cups of water, a 1/4 teaspoon of saffron threads (pinch them into the water), season again with sea salt and give it a gentle mix, once it comes to a boil add the 1 cup of bomba rice and gently distribute the rice with a wooden spoon, then add the 15 jumbo shrimp, after 2 minutes flip the shrimp around, at this point do not mix the rice, you can give the pan a quick shake once in a while, 10 minutes after adding the rice lower the fire to a low heat, 3 minutes later and there is very little water left heat it back to a medium-high heat for 2 minutes to achieve the socarrat, remove the pan from the heat and cover for 5 minutes
RECIPE: SPANISH PAELLA WITH CHORIZO, CHICKEN AND …
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.
STUNNING SEAFOOD PAELLA RECIPE - CHATELAINE.COM
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3.1/5 (129)Total Time 1 hr 15 minsCategory RecipesCalories 571 per serving
SEAFOOD PAELLA - SOMETHING NEW FOR DINNER
From somethingnewfordinner.com
Servings 6Total Time 1 hr 20 minsEstimated Reading Time 5 mins
PAELLA WITH ARTICHOKES & CHICKEN | SOMETHING NEW FOR …
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Servings 6-8Total Time 2 hrs 35 minsEstimated Reading Time 8 mins
BEST PAELLA RECIPES - FOOD & WINE
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Estimated Reading Time 2 mins
PAELLA WITH CHICKEN, CHORIZO & PRAWNS WITH A SUPERB ...
From vigneview.com
Cuisine SpanishCategory Main CourseServings 6Total Time 45 mins
- Combine the rice, chopped artichoke hearts, paprika, tinned tomatoes and frozen peas in a separate bowl.
SPANISH PAELLA WITH SHRIMP AND ARTICHOKE HEARTS - SIDECHEF
From sidechef.com
5/5 (1)Total Time 45 minsCuisine SpanishCalories 416 per serving
EASY SHRIMP PAELLA - A COUPLE COOKS
From acouplecooks.com
5/5 (3)Total Time 45 minsCategory Main DishCalories 514 per serving
- In a large skillet or paella pan, heat 1 tablespoon olive oil over medium high. Add the shrimp and saute until just barely opaque, about 1 minute per side, sprinkling with 1 pinch kosher salt, 1 pinch oregano, and 1 pinch red pepper flakes. Set the shrimp aside.
- In the skillet, heat 3 tablespoons olive oil on medium heat. Saute the onion and garlic until just translucent, about 3 minutes. Add the tomatoes and cook until all liquid is reduced, about 6 to 7 minutes. Stir in the rice, smoked paprika, turmeric (or saffron), and kosher salt for about 1 minute. Add the broth and spinach and stir in the spinach so that it is covered by the liquid. Bring to a medium simmer; do not stir. (The goal is to slowly cook down the liquid through the rice without stirring, so make sure the heat is not too high.) Arrange artichoke quarters on top of the rice. While you wait, clean the kitchen, set the table, assemble a simple green salad or dessert.
- Cook until the rice is al dente and the liquid is fully cooked down, about 20 minutes. In the last 3 minutes, arrange the peas and cooked shrimp on top.
PAELLA RECIPE: SEAFOOD-AND-CHICKEN WITH CHORIZO - FOOD …
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.
VEGETABLE PAELLA WITH CHICKPEAS - COOK NOURISH BLISS
From cooknourishbliss.com
4.6/5 (7)Total Time 55 minsCategory Main DishCalories 269 per serving
- Add the olive oil to a large, deeper-style nonstick skillet set over medium heat. When hot, add in the onion and cook for about 2 minutes, until it starts to soften. Stir in the garlic and cook for 30 seconds, until fragrant.
- Add the tomatoes (with their juices), the broth, saffron, paprika, salt, green beans, peas, artichokes and chickpeas to the skillet and stir to combine.
VEGAN PAELLA WITH ARTICHOKE - HEALTHY FOOD GUIDE
From healthyfood.com
5/5 Total Time 35 minsCategory MainsCalories 415 per serving
- 1 Heat the oil in a non-stick frying pan over a medium heat, add the onion and fry for a few min until softened. Add the garlic and fry for a few more min. Just before the garlic starts to brown, add the red capsicum, arborio rice and turmeric, and season with freshly ground black pepper. Stir for 1 min to coat the rice in the mixture.
- 2 Add 1/3 cup boiling water to the pan, then crumble in the ½ stock cube and simmer, stirring continuously, as the liquid is absorbed by the rice. Gradually add more boiling water (1/3 cup at a time – you will need about 1 2/3 cup in total), until the rice is cooked. This will take about 15 min.
- 3 When the rice is cooked, stir in the frozen peas and cook for about 3 min, then add the artichokes. Remove from the heat and season with more pepper to serve.
RECIPE: PAELLA WITH CHICKEN | WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 6Calories 350 per servingTotal Time 1 hr
- Heat 1/2 cup of the broth in a small pot until hot, add saffron, cover and set aside to let infuse for 15 minutes.
EASY SPANISH PAELLA RECIPE WITH SHRIMP AND CHICKEN I ...
From panningtheglobe.com
5/5 (1)Total Time 1 hrCategory Main CourseCalories 540 per serving
- Heat oil (1 tablespoon) in a large oven-proof skillet (at least 12″). Cook sausage, stirring, over high heat, until browned, about 2 minutes. Transfer to a plate.
- Season chicken with salt (1 teaspoon) and black pepper, to taste. Add 1 additional tablespoon of olive oil to the skillet. Add chicken and sear on all sides, about 2 minutes total. Transfer chicken to the plate with the sausages. (for thighs, season as above and brown for4 minutes per side).
- Lower heat to medium-low, add onions and cook, stirring, 3-4 minutes, until softened. Add garlic (1 tablespoon) and rosemary (1 teaspoon) and cook, stirring, until fragrant, about 30 seconds. Add rice, Saffron (rubbing it between your fingers so it breaks up as it falls into the pan), paprika (1 teaspoon), tomatoes (1 cup), and salt (1 1/2 teaspoons). Stir to combine. Pour broth (3 cups) over the mixture. Add chicken strips and sausages evenly around the pan, pushing them down into the rice so just their tops are showing through. Bring the mixture to a boil and transfer the skillet to the oven. Cook for 8 minutes, uncovered.
- Remove pan from the oven. Decorate the top with strips of red pepper and raw shrimp. Sprinkle shrimp lightly with salt and smoky paprika. Return the skillet to the oven. Cook for 8-10 minutes longer, until shrimp and chicken are cooked through. Remove from oven and sprinkle with parsley, if you like. Serve hot.
VEGETARIAN PAELLA WITH ARTICHOKES AND OLIVES – EASY CHEESY ...
From easycheesyvegetarian.com
5/5 (1)Category Main MealServings 3Total Time 45 mins
- Heat the oil in a frying pan, and add the onion and pepper. Cook over a medium heat for a couple of minutes, until slightly soft. Add the garlic and green beans, and cook for 2 more minutes.
- Next add the cannellini beans, smoked paprika and turmeric, and mix to coat. Turn the heat down to low. Pour in the rice, vegetable stock, and plenty of black pepper. Mix carefully once to make sure everything is evenly distributed, then stop stirring. Arrange the artichoke hearts and olives on top of the paella, and cover with a lid. Leave to cook over a low heat for around 25-30 minutes, or until the rice is fully cooked. Serve topped with a drizzle of extra virgin olive oil, a squeeze of lemon juice, and some fresh parsley.
SEAFOOD-AND-CHICKEN PAELLA RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (3)Total Time 1 hr 15 minsServings 6-8
- Heat 2 tablespoons oil in a 15-inch paella pan or heavy-bottomed roasting pan over medium heat; span 2 burners, if necessary. Add chorizo, and cook 6 minutes or until lightly browned on both sides. Add onion and garlic; cook, stirring occasionally, 8 minutes or until onions are softened. Transfer chorizo mixture to a plate.
- Sprinkle chicken with salt and pepper. Heat 1 tablespoon oil in same pan over medium heat; add chicken, skin-side down, and brown on all sides, about 10 minutes. Transfer chicken to a plate. Add rice to pan; cook, stirring constantly, 5 minutes or until lightly browned. Add broth, chorizo mixture, and saffron, stirring well. Arrange chicken, skin-side up, in pan. Bring broth to a boil; reduce heat, and simmer 15 minutes.
- Bring wine to a boil in a saucepan. Add clams, and cook 3 to 5 minutes or until shells just open. Remove clams with a slotted spoon; discard any that do not open. Repeat with mussels, reserving cooking liquid.
- Nestle lobster, clams, and mussels into rice around chicken; drizzle reserved cooking liquid over shellfish. Bake at 375° on lowest rack in the oven 5 minutes or until lobster is heated through and all liquid is absorbed.
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PAELLA WITH RABBIT | TRADITIONAL SPANISH CUISINE - PAELLA ...
From paellarecipes.org
- First, add the saffron to the chicken broth and put it to simmer in a saucepan, only until it is hot, it does not need to come to the boil. Once it is hot, turn off the heat and set it aside.
- Next cook the green beans in water and salt for 4 minutes, until tender. Drain and rinse them with cold water so they stop cooking. Set them aside.
- Now heat 2 tablespoons of olive oil in a paella pan over medium heat. Add a generous pinch of salt and pepper to the rabbit and fry it for a few minutes, until golden brown on both sides.
- In the same paella pan, add the remaining spoonful of oil to sauté the chopped onion for 10 minutes, until it begins to brown.
- Next, add the chopped garlic, the sprigs of rosemary and the paprika, stir and leave to cook for 1 minute.
- Now add the peeled and chopped tomatoes and sauté for another 2 minutes. Pour in the reserved hot broth and increase the temperature to bring it to the boil.
- Add the rice making sure it is distributed evenly throughout the paella pan. Then place the rabbit pieces, drained artichoke hearts and bay leaves around the paella pan and shake the pan a little to settle all the ingredients.
- Next, bring to a boil at maximum temperature for 6 minutes, then add the tender beans and reduce the temperature to simmer for another 15 minutes.
- To finish, turn off the heat and cover the rice with a cloth so that it rests for 5 minutes. Taste the rice and season if necessary. Serve with lemon wedges.
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HAWAIIAN STYLE SEAFOOD PAELLA - HAWAIINEWSNOW.COM
From hawaiinewsnow.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...
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