Simple Seafood And Sausage Paella

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.

EASY PAELLA

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.

PAELLA RECIPE

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.

SAUSAGE AND SHRIMP PAELLA

Steps:

• In 2-quart saucepan, heat broth to boiling. Stir in saffron; set aside.
• Meanwhile, in large paella pan or 3-inch-deep 12-inch ovenproof skillet, cook sausage over medium heat about 5 minutes, stirring occasionally, until brown. Move sausage to one side of pan. Add bell peppers and onion to pan. Cook about 5 minutes, stirring occasionally, until crisp-tender. Stir in garlic and tomatoes; heat to boiling. Stir in rice, wine and heated broth mixture; heat to boiling. Reduce heat. Cover and simmer 15 minutes; remove from heat.
• Stir in shrimp and peas. Cover and simmer about 10 minutes or until rice is tender. Sprinkle with parsley.

EASY SEAFOOD PAELLA RECIPE

Steps:

• In a large pot, bring 3 cups of water to a rolling boil. Add the lobster tails and let boil very briefly (1-2 minutes) until pink. Turn the heat off. Remove the lobster tails with a pair of tongs. Do not discard the lobster cooking water. When the lobster is cool enough to handle, remove the shell and cut into large chunks.
• In a large deep pan or cast iron skillet, heat 3 tbsp olive oil. Turn the heat to medium-high and add the chopped onions. Saute the onions for 2 minutes then add the rice, and cook for 3 more minutes, stirring regularly. Now add the chopped garlic and the lobster cooking water. Stir in the saffron and it's soaking liquid, paprika, cayenne pepper, aleppo pepper, and salt. Stir in the chopped tomatoes and green beans. Bring to a boil and let the liquid slightly reduce, then cover (with lid or tightly with foil) and cook on low heat for 20 minutes.
• Uncover and spread the shrimp over the rice, pushing it into the rice slightly. Add a little water if needed. Cover and cook for another 10 minutes or until the shrimp turns pink. Finally, add the cooked lobster chunks. When the lobster is warmed through, turn heat off. Garnish with parsley.
• Serve the paella hot with your favorite white wine.

EASY PAELLA

Steps:

• Place the shrimp in a medium bowl, add 1/4 teaspoon of the paprika, 1/4 teaspoon salt and 1/8 teaspoon pepper. Toss to combine and refrigerate.
• In a deep 12-inch skillet, heat the olive oil over medium heat. Add sausage and cook until it has started to brown, about 3 minutes. Remove sausage and set aside.
• Add onion and cook until softened. Add garlic, remaining paprika, and thyme; stir and cook until fragrant, about 1 minute. Add the Ro*tel® and cook about 3 minutes. Add the rice, saffron and remaining salt and pepper. Cook and stir about 2 minutes. Add the chicken broth. Increase heat to high and bring to a boil. Arrange the rice mixture in an even layer. Cover and reduce heat to simmer 12 minutes.
• Stir in peas. Add shrimp, nestling them in cooking rice. Cover the pan and continue cooking 5 minutes. Arrange sausage around the pan, cover and continue cooking 2 minutes. Remove from heat. Top with parsley and serve with lemon wedges if desired.

SPANISH-STYLE PAELLA

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.

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.

EASY PAELLA WITH SAUSAGE & SHRIMP

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.

MIXED PAELLA WITH CHICKEN, SHRIMP, AND SAUSAGE

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.

THE BEST EASY SEAFOOD PAELLA

Steps:

• In your cast iron pan (on medium heat), add olive oil, chorizo sausage, onion, garlic and red pepper . Saute until onions starts to soften up.
• Add short grain rice and stir until the rice turns a little translucent
• Add diced tomatoes, chicken stock (1 cup at a time), saffron, salt and pepper and turn the heat to medium low.
• Stir and let rice cook in the chicken stock. Once the chicken stocks evaporates, continue to add the rest of the chicken stock in (one cup at a time until finish)
• Add cooked shrimp, lobster, and frozen green peas. Stir to combine.
• Taste the paella to ensure it has enough seasoning. Adjust if necessary. Add parsley as garnish.

EASY SEAFOOD CHICKEN PAELLA WITH CHORIZO

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).

SHRIMP AND CHORIZO PAELLA

Steps:

• Heat a large paella pan (or large saute pan) over medium heat. Add the olive oil. When oil is hot, add the onion and saute for 5 minutes, until onion is softened and turning golden. Add the garlic and saute for 30 seconds.
• Add the tomato paste and continue to cook until it is completely mixed in and the onions are rust colored, 2- 3 minutes.
• Add the salt, paprika, chili flakes, turmeric and saffron, stir to incorporate.
• Add the rice and stir fry until the rice is completely coated with the oil and spices.
• Stir in the stock. Bring to a simmer.
• Reduce heat to low and simmer for 10 minutes.
• Add in the sliced chorizo and cook for about 5 more minutes.
• Arrange the shrimp on top. You may need to press the shrimp into the rice with a spoon so that they are almost covered with the remaining liquid. Cook for 5-10 more minutes or until liquid is evaporated.
• Sprinkle parsley on top and serve.

EASY SEAFOOD PAELLA RECIPE

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.

EASY SHRIMP AND SAUSAGE PAELLA RECIPE

Steps:

• Heat oil in a Paella Pan or 10.25" Frying Pan.
• Add chopped onions and saute.
• Now, add garlic, rosemary and saute for 1/2 minute over medium heat.
• Add the chopped sausage and saute till golden brown in color or cooked slightly.
• Add Diced Tomato, green chili, cumin, paprika, salt and saute for 1-2 minutes over low heat.
• Add the saffron, rice and saute for a minute over medium heat.
• Finally add water and saute everything together and then cover the pan and cook on high heat for 5 minutes.
• After 5 minutes, reduce the heat to low and let it cook for another 11 minutes (don't touch the rice now).
• after 11 minutes, you'll see most of the water would be absorbed by the rice and place shrimps and peas on top.
• Cover and cook for another 5 minutes.
• Sprinkle chopped cilantro on top and place lemon wedges either on top or the side.
• Turn off the heat and transfer the Paella to table (use the same pan to serve).
• Enjoy with Family and Friends.

SHRIMP AND SAUSAGE PAELLA

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.

SIMPLE SEAFOOD AND SAUSAGE PAELLA

Steps:

• 1. In a 15-inch paella pan or 12-inch frying pan (with at least 2 1/4-in.-tall sides) over high heat, turn sausages occasionally until browned on both sides, 3 to 5 minutes total. With tongs, transfer to a board. 2. Reduce heat to medium-high and add olive oil to pan; when hot, add onion, bell pepper, and garlic and stir often until onion is limp, 4 to 5 minutes. Add rice and stir until it begins to turn opaque, 2 to 3 minutes. Stir in wine, chicken broth, paprika, turmeric, and saffron. Bring to a boil over high heat, then reduce heat and simmer, uncovered, stirring once or twice, until rice is almost tender to bite, 15 to 18 minutes. Add salt and pepper to taste. 3. Meanwhile, rinse and drain fish and shrimp; cut fish into 1-inch pieces. Pull beards off mussels and scrub mussels; discard any gaping ones that don't close when you tap their shells. Cut sausages diagonally into 1/2-inch-thick slices. 4. Gently stir fish, shrimp, and sausages into rice mixture; arrange mussels on top. Cover pan with foil or lid and cook until rice is tender to bite, fish and shrimp are opaque but still moist-looking in center of thickest part (cut to test), and mussel shells have popped open, 7 to 8 minutes. 5. Sprinkle evenly with green onions. Garnish with lemon wedges. Serve from pan, adding juice from lemon wedges and more salt and pepper to taste

SEAFOOD AND SAUSAGE PAELLA

Steps:

• Peel and devein the shrimp, reserving the shells.
• Bundle the sprigs of parsley, bay leaf, sprigs of thyme, leek, and cloves into a Bouquet Garni. You may use a string to tie them together.
• In a 3-4 quart pot, combine the quartered onion, 2 garlic cloves, sliced carrot, Bouquet Garni, and broth or water. Bring to a boil, then reduce heat and simmer 45 minutes, or until fragrant.
• Strain, discard the solids, season with salt, and set aside.
• Scrub the littleneck clams and place in a medium pot with white wine, 2 garlic cloves, 2 tbsp chopped onion. Bring to a boil, reduce heat, cover, and cook for 5-6 minutes, until the clams have opened.
• Remove from heat, allow to cool enough to handle, and remove clams from shells. Set aside.
• Strain the broth through a fine-mesh strainer lined with cheesecloth and combine with enough of the shrimp broth to measure 7 cups. Season the broth with salt.
• Transfer the broth to a saucepan and stir in the saffron threads, set aside.
• Heat a medium skillet over medium-high heat and add the olive oil and chorizo. Cook, turning occasionally, until browned and blistered on all sides and cooked through. This should take about 10 minutes. Remove from heat and cut into 1/2" slices. Set aside.
• Season the fish with salt.
• Set a 12" or larger paella pan, braising pan, or 15" nonstick skillet over medium-high heat. Add and heat 2 tbsps olive oil.
• Add the fish and sear until the surface is opaque, about 1 minute each side. Set aside on a platter. Add the shrimp to the pan and cook, stirring, just until they turn pink, about 1 minutes. Transfer to a platter.
• Add olive oil and onion to the pan.
• Cook, stirring occasionally until the onion begins to color. Meanwhile, bring the reserved broth to a simmer.
• Add 8 cloves garlic and bell pepper to the onion. Cook, stirring for 30-60 seconds ensuring the garlic does not burn.
• Add tomatoes, paprika and salt, stir and cook until fragrant (2-3 minutes).
• Stir in the chorizo to the onion pan, then stir in the rice until it is coated with oil.
• Add the bay leaf, peas, and green beans.
• Add the broth and mussels. Be sure to push the mussels down into the broth.
• Arrange the clams, shrimp, and fish over the top without pushing into the broth. Cook uncovered, at a moderate bubble, without stirring or poking for 20-24 minutes or until the broth has been absorbed.
• Remove from heat, cover with foil and let sit undisturbed for 10-15 minutes.

EASY SEAFOOD PAELLA

Steps:

• I used a paella pan however any thin bottom metal pan would work. Preheat your pan and add 1/4 of olive oil. Let the oil get hot and season it with a pinch of sea salt. Make sure to thaw and drain excess liquid from your seafood mix before using. Add seafood mix to the pan and sear for 5 minutes while stirring it on medium heat. Take the seared mix out of the pan and sit aside.
• Add the rest of 1/4 olive oil to the pan. Wait for 10 seconds to make sure the oil heats up. Add nicely chopped onion. Saute for 1 minute and add nicely diced red bell pepper. Cook on medium heat stirring for another 4 minutes or until onions become translucent. Add tomato puree and smoked paprika, mix well.
• Lower the heat to a minimum. Add 2 cups of chicken stock to the pan. Mix well and add 1 pack of Carmencita Paellero seasoning. Return seared seafood mix to the stock and stir for 1 minute.
• Increase heat back to medium. Add 2 cups of arborio rice to the stock. Try to spread it evenly however DO NOT stir! The secret to a real authentic paella is a crispy "burnt" bottom - socarrat, so no stirring is allowed at any time. Instead to allow the stock to coat all of our rice, use a wooden spoon and dip it in several areas reaching the bottom of the pan. Let it cook poking rice with the soon occasionally for 15 min. Add water if necessary if your stock evaporates too quickly or adjust the heat. Add water in smaller portions and pour only around the rim of the pan.
• Lay your shrimp ( I peel and devein mine) and clams on top of rice and let it all cook for another 5 minutes or until clams shells will start opening. If all the liquid from the rice is gone by this step, add a little bit of water. We need that steam to cook our shrimp, Add water in smaller portions and pour only around the rim of the pan.
• Now it's time to create that famous socarrat, the crispy rice bottom which defines the real-deal paella. Crank up the heat to maximum and let paella crisp up on the bottom. Keep moving the pan so all the areas get even attention. Now remove from heat and cover with some foil immediately. Let it rest for 10 minutes and dress up with some fresh parsley and lemon wedges. Serve right in the pan and enjoy!

SEAFOOD, SAUSAGE AND BELL PEPPER PAELLA

Steps:

• Combine oregano, thyme and parsley in small bowl. Transfer half of chopped herbs to processor. Add 1/4 cup olive oil, 1 tablespoon red wine, peppercorns, coriander, 3 minced garlic cloves, cayenne, salt and vinegar. Blend until coarse paste forms. Place chicken on large plate. Rub all but 2 tablespoons paste mixture over chicken. Cover and chill until ready to use.
• Divide 1/4 cup olive oil between 2 large Dutch ovens or heavy large deep skillets over medium heat. Divide chorizo, onions, tomatoes, ham, salt pork, remaining chopped herbs and remaining 5 minced garlic cloves between Dutch ovens. Cook until onions are soft but not brown, crumbling sausage with fork and stirring frequently, about 15 minutes. Transfer chorizo mixture to large bowl. (Can be prepared 1 day ahead. Cover and refrigerate remaining 2 tablespoons herb paste, chicken legs and chorizo mixture separately.)
• Divide remaining 1/4 cup olive oil between Dutch ovens. Add half of chicken and Italian sausages to each Dutch oven and cook until brown and partially cooked, turning frequently, about 8 minutes for sausages and 12 minutes for chicken. Transfer to plate. Return half of chorizo mixture to each Dutch oven.
• Meanwhile, bring stock and clam juice to simmer in heavy medium saucepan. Add saffron and mix well.
• Add half of rice to each Dutch oven. Cook over high heat until opaque, stirring frequently, about 5 minutes. Divide remaining herb paste and remaining 7 tablespoons wine between Dutch ovens. Bring to simmer, scraping up any bits. Stir half of stock mixture into each Dutch oven. Divide shrimp, clams, mussels, fish and bay leaves between Dutch ovens. Bring to boil. Reduce heat, cover and simmer until rice is very tender, stirring occasionally, about 25 minutes. Discard any clams or mussels that do not open.
• Meanwhile, prepare barbecue (medium-high heat). Brush grill and lobster with vegetable oil. Place lobsters on grill shell side down. Add chicken and grill until lobster and chicken are cooked through, turning occasionally, about 15 minutes. Transfer to large plate. Tent with foil to keep warm. Add Italian sausage and bell peppers to grill and cook until sausage is cooked through and pepper are brown in spots, turning frequently, about 10 minutes. Transfer sausages and peppers to another plate. Cut sausages into 2-inch pieces. Cut bell peppers into 1/2-inch-wide strips.
• Divide chicken, lobster, sausage, peppers and peas between Dutch ovens. Cover, remove from heat and let stand 15 minutes. Rearrange shellfish and peppers decoratively atop rice. Serve with lime and lemon wedges.