Shrimp Paella Salad Food

SHRIMP PAELLA SALAD

Steps:

• In 12-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Drain fat, reserving 1 tablespoon in skillet. Drain bacon on paper towel.
• Cook garlic in bacon fat in skillet over medium heat about 1 minute, stirring occasionally, until softened. Stir in bacon and remaining ingredients except lettuce.
• Serve shrimp mixture on lettuce. Sprinkle with additional paprika if desired.

PAELLA SALAD

Steps:

• Combine the chicken stock, fennel seeds, curry powder, saffron, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper in a large saucepan, bring to a simmer, remove from the heat, and set aside.
• Heat the olive oil in a medium (10-inch) Dutch oven, such as Le Creuset, add the onion, and cook over medium heat for 5 minutes, until tender. Add the garlic and cook for one minute. Stir in the rice and cook for 2 minutes. Stir in the stock mixture, bring to a boil, lower the heat, and simmer covered for 10 minutes. Stir in the chicken, cover, and cook for 10 minutes. Stir in the shrimp, cover, and simmer for 5 minutes, until the shrimp are barely cooked and the rice is almost tender. Turn off the heat, cover, and allow to sit for 15 minutes.
• Meanwhile, in a very large bowl, combine the celery, scallions, peas, red peppers, yellow peppers, kielbasa, and olives. Stir in the warm rice mixture and the lemon juice and set aside to cool. Boil 1/2 cup water in a medium saucepan, add the mussels, cover, and simmer for 4 to 5 minutes, until the mussels open. Add the mussels to the salad. Cover the salad and allow it to sit at room temperature for about an hour to allow the flavors to blend. Taste for seasonings and serve at room temperature.

EASY PAELLA

Steps:

• In a heavy 12-inch saute pan, heat 1 tablespoon oil over medium-high heat. Cook shrimp until just pink on both sides, 4 to 5 minutes (do not overcook). Transfer to a plate.
• Add remaining tablespoon oil and sausage to pan; cook over medium-high heat until beginning to brown, about 2 minutes. Add onion, and cook, stirring frequently, until translucent, 3 to 4 minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent, 1 to 2 minutes.
• Stir in paprika, turmeric, tomatoes, and broth, scraping up browned bits from bottom of pan with a wooden spoon. Season with salt and pepper.
• Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes. Stir in peas; cook 1 minute. Stir in cooked shrimp; serve immediately.

BAKED 'PAELLA' WITH SHRIMP, CHORIZO AND SALSA VERDE

Steps:

• Heat the oven to 450 degrees Fahrenheit/230 degrees Celsius.
• Add 6 tablespoons/90 milliliters oil, the parsley, half the chile, the roughly chopped garlic, 1/4 teaspoon salt and a grind of pepper to the bowl of a food processor and pulse until finely chopped, scraping down the sides of the bowl as needed. Scrape half the salsa verde into a medium bowl and reserve the remaining salsa verde.
• Keeping the heads and tails intact, remove and discard the shrimp shells and transfer the head-on shrimp into the medium bowl with the salsa verde. Add the halibut, lemon juice, 3/4 teaspoon salt and a good grind of pepper to the bowl with the shrimp and gently toss to combine. Transfer to the refrigerator to chill while you continue with the rest.
• Add the chorizo, tomatoes, onion, tomato paste and the remaining sliced garlic, chile and 3 tablespoons oil to a large (about 15-by-10 inches/40-by-28 centimeters), deep metal roasting pan and toss to coat. Transfer to the oven and cook until sauce is thickened and browned at the edges, stirring once halfway through, about 20 minutes.
• Stir the rice, artichokes, bell pepper, paprika, saffron, 1 1/2 teaspoons salt and a good grind of pepper into the pan. Pour in the stock and hot water and stir well to combine. Cover with foil and return to the oven until the rice is cooked through and most of the liquid has been absorbed, about 25 minutes. Increase the oven temperature to 500 degrees Fahrenheit/260 degrees Celsius.
• Remove the pan from the oven, remove the foil and top with the marinated shrimp and halibut, gently pushing them into the rice without mixing it around too much. Return to the oven, uncovered, until the shrimp and halibut have cooked through, about 5 minutes.
• Spoon the reserved salsa verde over the paella. Serve warm, with the lemon wedges alongside.

ONE-HOUR SHRIMP PAELLA

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add smoked ham, onions, and bell pepper, and sauté until golden brown, about 8 minutes. Stir in saffron and paprika, then 3 cups broth and rice. Bring to boil. Sprinkle with salt and pepper. Reduce heat to low, cover, and simmer until rice is almost tender, about 15 minutes. Nestle shrimp into rice, top with olives, and drizzle with 1/4 cup (or more) broth to moisten. Cover and cook until shrimp are just opaque in center, about 6 minutes. Season to taste with more salt and pepper.

PAELLA

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.

SHRIMP PAELLA SALAD

Steps:

• Combine all ingredients except dressing and turmeric.
• Mix dressing and turmeric with wire whisk until well blended. Add to rice mixture; mix lightly. Cover.
• Refrigerate several hours or until chilled.

SHRIMP PAELLA

Steps:

• 1. Heat oil in 10"-12" paella pan (or large skillet) over medium-high heat. Add onions and chorizo; cook until onions are tender and chorizo turns golden brown, about 7 minutes. Stir in garlic; cook until fragrant, about 30 seconds more.
• 2. Add 1 3/4 cups water to pan; bring to boil. Stir in contents of yellow rice mix and alcaparrado. Boil rice mixture 1 minute; tightly cover pan. Reduce heat to medium-low; simmer until rice is tender and water is absorbed, about 25 minutes, adding shrimp and clams after 12 minutes.
• 3. Arrange pimiento strips over rice; sprinkle with parsley. Serve immediately.

PAELLA SALAD

Steps:

• Sauté onion in the 2 teaspoons hot oil in nonstick pan over medium-high heat. When onion softens, add curry.
• Add the rice, stock and saffron or turmeric, stirring well. Reduce heat, and simmer the rice, covered, for 17 minutes total, until liquid has been absorbed and rice is tender.
• Meanwhile, heat the wine; add the sausage, and cook about 10 minutes, until the sausage is firm to the touch; remove. Add the scallops and cook 2 or 3 minutes, depending on size. Slice the sausage 1/4 inch thick, removing casing if it is too thick to eat.
• Whisk together the 3 tablespoons oil, vinegar, lemon juice, salt, pepper, rosemary and parsley in a bowl large enough to hold all the ingredients. Add the rice, shrimp, scallops, sausage and peppers and chill a couple of hours, or overnight. To serve, arrange the arugula on each of six plates and mound the salad on top of the arugula.

QUICK SKILLET PAELLA WITH SHRIMP AND TOMATOES

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.

FAST AND EASY SHRIMP PAELLA

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.

TROPICAL SHRIMP PAELLA

Steps:

• Slice the linguica or smoked sausage or chorizo into 1/4-inch rounds, then quarter the sausage.
• Marinate the prawns in olive oil which has been infused with saffron.
• Season with kosher salt and crushed red pepper.
• In addition, other seafood may be added such as clams and mussels.
• Cook the onion in half the olive oil until translucent over medium-high heat.
• Add the thyme, turmeric, salt and rice.
• Stir well.
• Add the stock, stir once and set on low heat for about 20 minutes, or until just al dente.
• In large sauce pan, warm the garlic in the remaining olive oil and add the diced red pepper.
• Add the fruit, sausage and prawns and sauté for one minute.
• Add the rum and cook for another minute to burn off the alcohol.
• Add the cooked rice.
• Toss all together carefully until thoroughly incorporated.
• Moisten with a little more stock if necessary.
• Mound the paella in a bowl or on a plate.
• Garnish the paella with two spears of pineapple, some sliced chives and sliced starfruit if desired.

SHRIMP PANZANELLA SALAD

Steps:

• In a large nonstick skillet, toss bread cubes with oil and garlic salt. Cook over medium heat until bread is toasted, 3-4 minutes, stirring frequently. Remove from pan., In same skillet, heat butter over medium heat. Add shrimp and garlic; cook and stir until shrimp turn pink, 2-3 minutes. Remove from heat., In a large bowl, combine spinach, avocado, tomato, toasted bread and shrimp; drizzle with dressing and toss gently to coat. Sprinkle with cheese; serve immediately.