SPANISH-STYLE PAELLA
If you enjoy cooking ethnic foods, this Spanish paella recipe will be a favorite. It's brimming with generous chunks of sausage, shrimp and veggies.-Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 237 calories, Fat 7g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 543mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.
SPANISH CHICKEN, SPICY SAUSAGE AND SEAFOOD PAELLA (DIABETIC)
There are many different versions of this popular Spanish dish. If desired, substitute the same weight of firm white fish for the mussels. Traditionally, saffron is used to color and flavor this dish. Turmeric is much cheaper but does not taste the same. Saffron is usually available in the spice section of the supermarket and you need only add a pinch in place of the turmeric for the authentic flavor.
Provided by Olha7397
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large wok or paella pan over medium heat. Add the onion, garlic, bell peppers and chicken and cook, stirring occasionally, 5 minutes or until vegetables are soft. Stir in the sausage, tomatoes, rice, saffron or turmeric and broth. Bring to a boil. Reduce heat, cover and simmer 15 minutes. Stir the paella and cook, uncovered, 15 minutes.
- Add the shrimp, mussels and parsley, bring back to a boil, simmer uncovered, 5 to 10 minutes or until the mussels open, the liquid is absorbed and the rice is tender. Discard any mussels that do not open. Serve immediately with crusty bread and a crisp green salad. Makes 4 to 6 servings.
- The Everyday Diabetes Cookbook.
Nutrition Facts : Calories 409.3, Fat 18.8, SaturatedFat 5.6, Cholesterol 100.9, Sodium 789.2, Carbohydrate 33.1, Fiber 3.1, Sugar 4.7, Protein 26.3
SEAFOOD & CHICKEN PAELLA WITH PEAS
If mussels aren't your favorite, you can easily substitute littleneck clams in their place--just be sure to thoroughly scrub the clams' shells in cold water before using. To round out the meal, choose a good Spanish red wine from the Rioja region, grab a crusty baguette, and serve with salad.
Provided by EatingWell Test Kitchen
Time 1h30m
Number Of Ingredients 22
Steps:
- To prepare the herb blend, parsley, lemon juice, olive oil and garlic and set aside.
- To prepare paella, combine water, saffron and broth in a large saucepan. Bring to a simmer (do not boil). Keep warm over low heat. Peel and devein shrimp, leaving tails intact; set aside.
- Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add chicken; saute 2 minutes on each side. Remove from pan. Add sausage and prosciutto; saute 2 minutes. Remove from pan. Add shrimp, and saute 2 minutes. Remove from pan. Reduce heat to medium-low. Add onion and bell pepper; saute 15 minutes, stirring occasionally. Add tomatoes, paprika, and 3 garlic cloves; cook 5 minutes. Add rice; cook 1 minute, stirring constantly. Stir in herb blend, broth mixture, chicken, sausage mixture, and peas. Bring to a low boil; cook 10 minutes, stirring frequently. Add mussels to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Arrange shrimp, heads down, in rice mixture, and cook 5 minutes or until shrimp are done. Sprinkle with 1/4 cup lemon juice. Remove from heat; cover with a towel, and let stand 10 minutes. Serve with lemon wedges, if desired.
Nutrition Facts : Calories 521 kcal, Carbohydrate 72 g, Cholesterol 80 mg, Protein 26 g, SaturatedFat 4 g, Sodium 871 mg, Fat 13 g, UnsaturatedFat 9 g
SPANISH CHICKEN
For maximum flavour and minimum washing up, try this tasty one-pot
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 7
Steps:
- Heat oven to 190C/170C fan/gas 5. Put all the ingredients into a large, wide ovenproof dish. Mix everything together with your hands and season.
- Bake for 45 mins, stirring the onions after 20 mins, until the chicken is golden and the onions tender. Serve with rice.
Nutrition Facts : Calories 701 calories, Fat 51 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 53 grams protein, Sodium 0.84 milligram of sodium
PAELLA MARINARA
A classic Spanish dish. The basic ingredients are olive oil, saffron and rice. This is a seafood version with garlic and saffron. Posted for ZWT 2007.
Provided by katia
Categories Mussels
Time 30m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- In a pan put the half olive oil and the add the onion and garlic.
- Stir for 3 minutes and then add the peppers and the tomato paste.
- Stir for 2-3 minutes more.
- Add the squids, the rice, the saffron , salt and pepper.
- After 2-3 minutes add the warm water.
- Add the rest of the olive oil.
- When the water is absorbed add the shrimps and the mussels.
- Continue cooking stirring occasionally for 10 minutes more.
- Serve and enjoy!
Nutrition Facts : Calories 603.9, Fat 12.8, SaturatedFat 2.1, Cholesterol 351.8, Sodium 850.3, Carbohydrate 74.7, Fiber 3.2, Sugar 2.1, Protein 43.2
SPANISH SEAFOOD PAELLA
Looking for a traditional Spanish recipe? Without doubt, the best-known is going to be the prodigious paella ... that tasty, adaptable, gregarious dish famed throughout Spain.
Provided by Sageca
Categories One Dish Meal
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- With a heavy cleaver, chop each breast half into 3 pieces and each leg into 4 pieces.
- Combine the oil, onion, and garlic in a 12- to 14-inch skillet or paella pan and place over low heat.
- When the onion begins to sizzle, increase the heat to medium.
- Add the chicken pieces a few at a time and cook until lightly browned, sprinkling them with a little of the salt, pepper and paprika as they cook.
- As they brown, move the chicken pieces to the outside of the pan to make room for more in the center.
- When all the chicken has lost its raw color, add the squid, peppers, green onion, and the remaining salt, and crumble in the saffron. Stir in the rice, cooking for a minute or so to coat it with the oil.
- Add warm stock to within 1 inch of the rim of the pan (not all the stock may be needed).
- Arrange the shrimp over the top, and the mussels or clams in a ring around the outside, hinged side down.
- Cook at a lively simmer until the rice is just tender, about 20 minutes; scatter the peas over the top halfway through the cooking time.
- The paella may seem a little soupy when it first comes off the fire, but the rice will absorb the excess liquid in a few minutes.
- Tip:This works well woth boneless, skinless chicken thighs as suggested by YaYa.
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