CHICKEN AND SEAFOOD PAELLA
Steps:
- In a large stock pot over high heat add 2 tablespoons oil. Add the chicken thighs and ham hocks and brown thighs on both sides. Remove chicken to a plate, leaving the ham hocks in the pot. Add to pot 1 cup of onions, celery, carrots and garlic and cook for 5 to 7 minutes. Deglaze with white wine and reduce by half. Next add the seafood stock, saffron and 2 quarts of water and let simmer for 2 hours or until reduced by half. When stock is finished simmering, strain and hold stock on low heat.
- In a large saute pan or paella pan add the remaining 2 tablespoons oil, chorizo, red bell pepper and the remaining 1 cup onion, cook until the onions are translucent, but do not brown. Add rice, salt and pepper to pan and saute until all grains of rice are coated with oil of the pan. Form rice around the pan so it is level, next add 1 cup of broth at a time to the rice; do not stir the rice. When rice is al dente, or 3/4 of the way of being fully cooked, add chicken thighs, shrimp, scallops, mussels, and clams. Bury the seafood items in the rice so they will cook.
- Add final cup of broth and cover entire pan tightly with another pan or lid. Let sit off heat for 10 to 15 minutes or until seafood is cooked.
- Garnish with scallions and Roma tomatoes
SPANISH PAELLA (WITH CHICKEN AND SEAFOOD)
A wonderful Spanish Paella that's very easy to make and the presentation is great as well. You'll need a very large skillet or a paella pan. The clams are optional, but I would recommend using them.
Provided by Just Call Me Martha
Categories One Dish Meal
Time 57m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Heat 3 tbsp oil in large skillet on medium high heat.
- Add chicken pieces and fry 3 to 4 minutes per side until golden.
- Remove from skillet and season with salt and pepper.
- Add onions and peppers to skillet.
- Sauté 2 minutes.
- Stir in garlic, paprika and thyme.
- Sauté 1 minute and add shrimp.
- Sauté until shrimp turn pink.
- Add 1 Tbsp oil if needed.
- Sprinkle rice into pan.
- Sauté, stirring frequently 2 to 3 minutes or until coated with oil.
- Stir in tomatoes.
- Season well.
- Combine stock and saffron and stir into rice mixture.
- Bring to boil.
- Boil for about 2 minutes, reduce heat to medium.
- Return chicken and push down into rice.
- Cook uncovered for 15 minutes.
- Stock should be bubbling.
- Stir rice around and add shrimp, lima beans, red peppers and clams.
- Cook for 10 minutes longer.
- Remove from heat and cover for 10 minutes.
- To serve, sprinkle with parsley and garnish with lemon wedges and green onions.
Nutrition Facts : Calories 607.5, Fat 18.4, SaturatedFat 3.9, Cholesterol 193.6, Sodium 1314.3, Carbohydrate 65.5, Fiber 5, Sugar 3, Protein 42
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
PAELLA
Steps:
- Preheat the oven to 190ºC/375ºF/gas 5.
- Quarter each piece of chicken, then season with sea salt and black pepper and dust with flour.
- Heat a splash of oil in a large, deep pan on a medium heat and fry the chicken until golden brown all over, then transfer to a baking tray and place in the oven for 20 minutes, or until cooked through.
- Meanwhile, slice the chorizo, peel and finely chop the onion and garlic, and pick and finely chop the parsley leaves, finely chopping the stalks.
- Put the pan back on the heat, add the sliced chorizo and pancetta or bacon and fry until browned and crispy. Add the onion, garlic and parsley stalks, then cook until soft.
- Meanwhile, gently heat the chicken stock and infuse half with the saffron.
- Add the smoked paprika, the rice and infused stock to the pan and leave to cook on a medium heat for around 20 minutes, stirring occasionally.
- Meanwhile, halve the squid and lightly score all over with a regular eating knife (if using).
- When the time's up, add the remaining stock, peas, prawns, and the mussels and squid (if using). Place a lid on the pan and cook for 10 further minutes.
- Finally, add the cooked chicken, sprinkle over the chopped parsley and serve with wedges of lemon for squeezing over.
Nutrition Facts : Calories 858 calories, Fat 23.2 g fat, SaturatedFat 6.2 g saturated fat, Protein 76.5 g protein, Carbohydrate 85.7 g carbohydrate, Sugar 7.3 g sugar, Sodium 0 g salt, Fiber 0 g fibre
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
PAELLA RECIPE
This Paella is a classic Spanish rice dish made with Arborio rice, packed with chicken, sausage, mussels, clams, shrimp and loaded with flavor. It's such a comforting dish, no wonder it's the most popular dish of Spain!
Provided by Joanna Cismaru
Categories Dinner Main Course
Time 1h
Number Of Ingredients 18
Steps:
- Cook chicken and sausage: In a large paella pan heat the olive oil over medium heat. Add the chicken and sausage, season with salt and pepper, then cook for about 5 minutes until the chicken is no longer pink.
- Add onion and garlic: Move the chicken and sausage to one side of the pan, then add the onion to the other half, season with a bit of salt and pepper and cook for 2 minutes until the onion becomes translucent and soft. Add the garlic and cook for another minute.
- Cook the rice: Add the arborio and fire roasted tomatoes to the pan and stir well. Let the rice cook in the sauce from the tomatoes for about 5 minutes, you will notice it will start to brown on the bottom, which is what you're looking for. Add the broth, hot sauce, smoked paprika, saffron and season with salt and pepper if needed. Stir everything together and cover with a large lid. Cook for about 15 minutes or until most of the liquid has been absorbed by the rice, without stirring. The rice will not be cooked through at this time.
- Add seafood: Turn down the heat to medium-low. Arrange the shrimp, mussels and clams over the rice, cover with a lid again and cook for another 10 minutes or until the mussels and clams open up.
- Garnish and serve: Turn off the heat and garnish with parsley and lemon wedges. Before serving, stir everything together to allow all the ingredients to marry each other for the best flavors.
Nutrition Facts : Calories 427 kcal, Carbohydrate 39 g, Protein 29 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 209 mg, Sodium 1355 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving, TransFat 1 g, UnsaturatedFat 11 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, CHICKEN, AND CHORIZO PAELLA
This paella can stand alone or be served with steamed clams - and a glass of red wine should always be at hand. The rice takes between 15 and 25 minutes to cook.
Provided by Daniel Sarfati
Categories World Cuisine Recipes European Spanish
Time 1h20m
Yield 10
Number Of Ingredients 25
Steps:
- Heat oil in a large saucepan over medium heat. Add zucchini and cook until lightly browned, about 2 minutes. Add shallot and cook until beginning to brown, about 2 minutes. Add garlic and cook until very lightly browned, about 1 minute. Add rice and toast about 1 minute. Add canned tomatoes, mix well, and cook for 1 minute. Add water, chili powder, cumin, saffron, salt, and black pepper. Mix well. Add bay leaf. Cover the saucepan and cook until rice is tender, 20 to 25 minutes.
- Add 1/4 can of peas to cooked rice mixture and mix well. Partially cover saucepan to allow steam to release and set aside.
- Heat oil in a large paella pan over medium heat. Add chorizo; cook and stir until browned, 5 to 7 minutes. Move cooked chorizo to the outside of the pan. Add chicken and cook until mostly cooked through, 8 to 10 minutes. While chicken is cooking, add bell peppers, serrano peppers, onion, and diced tomato. Move cooked chicken to the outside of the pan.
- Add shrimp to the paella pan. Add a small amount of water if there is not enough moisture in the pan. Cook shrimp 2 minutes per side. Add scallops and cook 2 minutes more.
- Reduce heat under the paella pan to medium-low. Mix all ingredients in the pan together in a triumphant manner, forming a glorious mixture. Add finished rice in a layer on top of the mixture in the paella pan. Continue cooking 2 to 4 minutes more, until all meat, chicken, and seafood have been cooked through. Add avocado and cilantro, mix together, and serve.
Nutrition Facts : Calories 467 calories, Carbohydrate 34.2 g, Cholesterol 128.3 mg, Fat 22.7 g, Fiber 4.4 g, Protein 30.6 g, SaturatedFat 6 g, Sodium 612.7 mg, Sugar 3.9 g
SPANISH PAELLA
You can make a delicious, authentic Paella--the most popular dish of Spain--in your own kitchen with simple ingredients like rice, saffron, vegetables, chicken, and seafood.
Provided by Lauren Allen
Categories Main Course
Time 1h
Number Of Ingredients 19
Steps:
- *Please note, this is my version of Paella Mixta I learned to make while living in Madrid, Spain. I've simplified the recipe as best I could for anyone to be able to make without a special pan or equipment. There are MANY variations to Paella so please be respectful that my authentic recipe may be different from yours!
- Add olive oil to a skillet over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed.
- Add chicken pieces, 2 tablespoons chopped parsley and rice to the pot. Cook for 1 minute.
- Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!).
- Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking. (We don't ever stir the rice, so that a crispy crust forms at the bottom, called a socarrat).
- Cook for about 15-18 minutes (uncovered), then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking).
- Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.
- Garnish with fresh parsley and lemon slices. Serve.
Nutrition Facts : Calories 535 kcal, Carbohydrate 59 g, Protein 37 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 260 mg, Sodium 1159 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
MIXED PAELLA WITH CHICKEN, SHRIMP, AND SAUSAGE
Spanish (Valencian) rice dish: Paella with chicken, shrimp, sausage, and bell peppers. Easy to make, gluten free recipe.
Provided by Julia
Categories Main Course
Time 1h
Number Of Ingredients 13
Steps:
- Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add sliced sausage, sliced chicken and cook for about 5 minutes, covered.
- Add chopped red bell pepper and green bell pepper, stir in with sausage and chicken, cover, and continue cooking for about 5 more minutes, on medium heat.
- Add shrimp and cook until shrimp just turns red. Add chopped green onions.
- Add spices (sweet smoked paprika and red chili powder), add just a touch of turmeric for color. Season with salt and pepper. Remove from heat and keep the skillet covered. The shrimp and green onions will continue cooking slightly when covered and off heat - without overcooking.
- Cook 2 cups of rice in a sauce pan according to package instructions.
- Add cooked rice into the skillet with shrimp, chicken and sausage. Mix everything well, so that olive oil, juices from spicy sausages, and other cooking juices and spices coat orzo or rice.
- Add some chicken stock or water to make paella more juicy vs. dry. Keep adding more chicken stock or water to achieve the desired consistency of your paella - I think the juicier it is, the better. Add more salt and pepper if needed.
Nutrition Facts : Calories 527 kcal, Carbohydrate 40 g, Protein 36 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 220 mg, Sodium 898 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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 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
SEAFOOD PAELLA
This Seafood Paella recipe is packed with delicious flavors. It might not be entirely traditional but it's a guaranteed showstopper.
Provided by Alida Ryder
Categories Dinner
Time 40m
Number Of Ingredients 13
Steps:
- Peel and devein the prawns/shrimp then pat the shrimp and calamari dry with paper towels.
- Place a large, deep pan (approximately 11-12inches/30cm) over high heat. Drizzle the calamari and shrimp with olive oil and season with salt then sear in the hot pan until a little color develops but the seafood isn't cooked fully yet.
- Remove the seafood from the pan and set aside.
- In the same pan, add olive oil and cook the onion and garlic until translucent and fragrant.
- Add the tomatoes and cook for a few minutes until most of the liquid has evaporated.
- Pour in the rice and smoked paprika and stir to combine. Season with salt and pepper.
- Pour in the stock then reduce the heat, partially cover and allow to simmer for 7-10 minutes or until most of the liquid has been absorbed and the rice is almost cooked.
- Tuck in the seafood, trying not to disturb the bottom layer of rice. Cover again then cook for another 5-7 minutes until the seafood and rice are fully cooked.
- Season to taste and serve with lemon wedges and chopped parsley.
Nutrition Facts : Calories 431 kcal, Carbohydrate 59 g, Protein 37 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 319 mg, Sodium 1707 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
EASY SEAFOOD PAELLA RECIPE
Easy Seafood Paella Recipe made with mixed frozen seafood and a touch of turmeric, a quick and easy dish for a delicious midweek dinner. It's hearty and full of colour, and on the table in 30 minutes or so.
Provided by Daniela Apostol
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Peel and chop the onion and garlic.
- In a large pan, heat up the oil on a low heat, add the onion with a pinch of salt and fry until golden.
- Add the garlic and tomatoes, and cook for a further 2-3 minutes until the tomatoes are mushy.
- In go the paprika, turmeric and rice, salt and pepper.
- Give them a good stir, add the stock, and place the lid on.
- Cook on a low to medium heat without stirring at all until most liquid is evaporated.
- Throw in the seafood, and place the lid back again.
- Cook for 7 minutes until the seafood is cooked through, and rice is cooked, and all the liquid is absorbed.
- Garnish with fresh parsley.
Nutrition Facts : Calories 412 kcal, Carbohydrate 51 g, Protein 27 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 5 mg, Sodium 1620 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 3 g, ServingSize 1 serving
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
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From pbs.org
Estimated Reading Time 3 mins
- Place chicken in a large bowl and add 2 tablespoons olive oil. Sprinkle with paprika; turn chicken to coat. Cover and let marinate, refrigerated, at least 4 hours and up to overnight.
- Bring a large pot of water to a boil; meanwhile prepare an ice-water bath. With a paring knife, core tomatoes and score an X on the bottoms. Working in batches, carefully lower them into boiling water; when skins begin to split, after 30 to 60 seconds, use a slotted spoon to transfer tomatoes to ice-water bath.
- When tomatoes are cool, remove skins (using a paring knife, if necessary) and discard. Halve tomatoes. Remove seeds with a spoon, and discard. Finely chop tomatoes.
- Using a mortar and pestle, grind together saffron and 1 ½ teaspoons salt. Add saffron mixture to a medium bowl and add 1 cup chicken stock and cognac. Whisk until well combined, set aside.
- Heat an 18-inch paella pan with at least 2-inch sides over two burners set at medium-high heat. Coat the bottom of the pan with remaining tablespoon olive oil.
- Add peppers, onions, garlic, and tomatoes. Cook, stirring, about 8 minutes. Add calamari and shrimp and cook, stirring, about 2 minutes more.
- Add rice to pan and stir to coat. Add reserved saffron mixture and let cook about 1 minute. Add 1 ½ cups more stock and bring to a boil. Cook, rotating pan and stirring occasionally, 15 minutes.
- Turn heat to high. Add haricot vert, and stir to combine. Cook, without stirring, until vegetables are warmed through, and remaining liquid has evaporated, about 5 minutes.
SEAFOOD AND CHICKEN PAELLA - MY COLOMBIAN RECIPES
From mycolombianrecipes.com
Ratings 19Servings 10Cuisine ColombianCategory Main Dish
- In a large paella pan over medium heat, add the olive oil and the chorizo. Sauté for 5 minutes or until the chorizo is brown. Remove and set aside.
- Rub the chicken pieces with paprika, salt and pepper and add to the paella pan. Sauté for 4 minutes on each side or until brown. Remove from the paella pan and set aside with the chorizo.
- Add the onions and garlic to the paella pan and sauté for about 7 minutes or until translucent. Add the rice and stir to coat.
- Add the chicken stock, stir and cook for about 15 minutes. Add the chicken pieces, chorizo and saffron, cook for about 10 more minutes.
CHICKEN-AND-SEAFOOD PAELLA RECIPE | MYRECIPES
From myrecipes.com
Servings 8Calories 596 per servingTotal Time 1 hr 5 mins
- Preheat oven to 425°F. In a small saucepan, bring chicken broth to a boil over high heat. Add saffron, reduce heat, cover and keep barely at a simmer while you proceed.
- In a deep, 12-inch ovenproof skillet, heat oil over medium heat. Add chorizo and cook, stirring, for 1 minute. Transfer chorizo to a bowl and set aside. Increase heat to medium-high, add chicken, in batches if necessary, and cook, turning, until golden brown but not thoroughly cooked, about 7 minutes. Add chicken to chorizo.
- Put yellow peppers, onion, garlic, salt and pepper in skillet and cook over medium heat, stirring, until peppers are softened, about 3 minutes. Stir in paprika. Add half of tomatoes and half of parsley and cook, stirring, for 1 minute.
- Add rice and stir to coat well. Pour in warm broth and bring to a boil. Boil for 3 minutes, stirring occasionally, until rice is no longer soupy but there is enough liquid to continue to cook rice. Return chicken and chorizo to skillet. Add remaining tomatoes and top with mussels.
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- Heat the olive oil in a large frying pan and fry the sliced chorizo sausage gently for 3 minutes until it starts to release its oil. Remove from the pan and set aside.
PAELLA WITH CHICKEN, CHORIZO AND SEAFOOD | PHOTOS & FOOD
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- Once the oil is hot, sear/brown the chicken on both sides, with 1 tsp of salt and 1/2 tsp black pepper. Remove the chicken and set aside.
AUTHENTIC MIXED PAELLA RECIPE WITH SEAFOOD AND CHICKEN …
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- Cook a chicken broth with chicken wings, stock vegetables (onion, garlic, carrot, celery, and parsley stems), salt, black pepper, and laurel. Bring to a boil and then simmer for 1,5 hours.
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- Boil the lobsters until just red but still undercooked, 4 minutes; let cool. Remove the meat from the tails, claws and knuckles; discard the intestinal veins and cut the tails into thick slices. Put the meat in a bowl and refrigerate. Chop the bodies and legs.
- In a small heatproof bowl, cover the ñora chile pepper with the boiling water and let stand until softened, about 15 minutes. Lift the pepper from the water and finely chop it. Return the chopped pepper to the soaking liquid.
- Light a hardwood charcoal or wood fire in a covered grill. When the fire is very hot, set a 17-inch paella pan on the grill. Add the olive oil and heat until shimmering. Season the chicken with salt and pepper and cook until browned, about 4 minutes per side. Transfer the chicken to a plate. Add 3 cups of the warm stock to the pan, scraping up the browned bits on the bottom. Whisk in the 1 cup of sofrito and bring to a rolling boil. Add the rice and romano beans, shaking the pan to distribute them evenly. Season with salt and return to a vigorous boil. Cook for 4 minutes, stirring as little as possible; add more lit coals and/or wood to the fire to maintain the temperature. Bury the chicken pieces skin side up in the rice and cook until the stock is nearly evaporated, about 6 minutes.
- In a blender, puree the garlic, egg, vinegar, lemon juice and salt at high speed. With the blender at low speed, add the canola oil in a thin stream and blend until the sauce is creamy, then drizzle in the olive oil until blended. Serve right away or lightly chilled.
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.
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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