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
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.
AUTUMN PAELLA WITH CHICKEN, SAUSAGE, SHRIMP, AND OLIVES
Make and share this Autumn Paella With Chicken, Sausage, Shrimp, and Olives recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a pan, heat the broth, salt, and saffron over medium heat until steaming; do not boil.
- Cover, decrease heat to very low, and keep warm without simmering.
- Heat a 14-inch paella pan over medium heat.
- Swirl in the olive oil; then add the sausage.
- Cook until browned, turning occasionally, about 8 minutes.
- Transfer sausage to a large plate.
- Add chicken thighs to paella pan; cook, turning a couple of times, until browned, about 8 minutes; transfer to the plate as well.
- Position oven rack in the center of oven and preheat oven the 375°.
- Meanwhile, pour off all but 2 tablespoons fat from the pan; add in onion and bell pepper; cook, stirring often, until softened, about 3 minutes.
- Pour in the tomatoes and sherry; stir in the smoked paprika and thyme; bring to a simmer.
- Continue cooking until almost all the liquid in the pan has been absorbed, about 10 minutes, stirring occasionally.
- Stir in the rice; continue stirring over the heat until translucent, about 1 minute.
- Pour in the warmed broth mixture; bring to a full simmer.
- Decrease heat and simmer, uncovered, for 10 minutes.
- Return the chicken thighs and sausage to the pan, tucking them into the simmering rice.
- Arrange the shrimp over the top of the dish, pressing them down just slightly into the sauce.
- Sprinkle the olives over the dish.
- Place in the oven and bake about 15-20 minutes or until the chicken thighs are cooked.
- Transfer to a wire rack, cover tightly with foil, and set aside at room temperature for 10 minutes before serving.
Nutrition Facts : Calories 828.9, Fat 37.5, SaturatedFat 10.1, Cholesterol 177.7, Sodium 1107.9, Carbohydrate 60, Fiber 3.7, Sugar 4.3, Protein 46.7
CHICKEN AND SHRIMP PAELLA
This appetizing meal makes it easy to see why so many top chefs prefer cooking with natural gas. Stoves and grills that use natural gas allow you to cook with more even, direct and precise heat. Try it out and see the difference.
Provided by maryjjohnson34
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Season chicken with salt and pepper. In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium-high.
- Working in batches, cook chicken (do not crowd pot) until browned for about 7 to 8 minutes, turning once. Transfer to a plate and set aside. Reserve pot.
- Place bell pepper, chorizo, onion, garlic and tomatoes (with their juice) in pot. Season with salt and pepper. Cook, stirring occasionally, until liquid has evaporated; about 4 to 6 minutes.
- Add rice, stirring until translucent around edges; about 1 to 2 minutes.
- Add broth and chicken, bring to a boil.
- Reduce to a simmer, cover, and cook until rice begins to soften; about 10 minutes.
- Add peas and shrimp, submerging them in liquid. Cover and cook until shrimp are opaque throughout; about 4 to 6 minutes.
Nutrition Facts : Calories 1514.3, Fat 69.6, SaturatedFat 18.3, Cholesterol 444.4, Sodium 1506.2, Carbohydrate 112.8, Fiber 12, Sugar 12.2, Protein 103.3
QUICK PAELLA WITH CHORIZO, SHRIMP AND CHICKEN
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a Dutch oven, heat the olive oil over medium heat. Add the chorizo and cook until it releases its fat. 8 to 10 minutes. Add the chicken, onions and garlic and brown the chicken on all sides, about 10 minutes.
- Add the rice and toast for 30 seconds. Add the tomato paste, followed by the saffron and then the wine, stirring. Add the chicken stock, cover and cook--no stirring--for 20 to 25 minutes. By then the rice should be almost done.
- Add the shrimp, mussels and peas and continue to cook until the rice is fluffy and the mussels have opened. Season with salt and pepper. Finish with the scallions and serve.
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
SIMPLE CHICKEN AND SAUSAGE PAELLA
This is it, my first recipe. I've been making this "Paella" for years. It's my husband's favourite. It tastes so good, everyone is always surprised when they hear it was cooked in the Microwave. Adapted from The Canadian Living Cooking Collection Series.
Provided by Sous Chef Bentley
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Using a 12 cup microwaveable dish, combine chopped sausages, onions, green pepper and garlic. Microwave uncovered at a High setting for approximately 4 to 6 minutes or until vegetables are soft. Stir halfway.
- Add long-grain rice, chopped tomatoes, chicken stock, turmeric and cayenne pepper. Stir and cover. Microwave at a High setting for approximately 8 to 10 minutes until boiling. Stir and cover. Microwave at a Medium setting for another 5 minutes.
- Add chicken. Season with salt and pepper. Stir and cover. Microwave at a Medium setting for approximately 7 to 9 minutes or until the chicken is no longer pink inside and most of the liquid has been absorbed.
- Let stand covered for another 5 minutes.
- Serve with chopped green onions.
Nutrition Facts : Calories 549.9, Fat 20.4, SaturatedFat 7.1, Cholesterol 110.6, Sodium 704.6, Carbohydrate 48.5, Fiber 2.6, Sugar 5.6, Protein 40.6
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
CHICKEN AND SAUSAGE PAELLA
Make and share this Chicken and Sausage Paella recipe from Food.com.
Provided by Jens Kitchen
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- In a saucepan, heat the broth over moderate heat; keep warm.
- In a large, shallow skillet or a paella pan, heat 1 tablespoon of the oil over moderate heat. Sprinkle the chicken pieces with salt and pepper, add to the skillet and saute for about 5 minutes on each side, or until golden brown. Remove and drain.
- Add the garlic and sausage slices to the pan and saute for about 2 to 3 minutes on each side, or until brown. Remove the sausage, drain on paper towels and set aside.
- Place the skillet back over moderate heat and add the remaining tablespoon of oil if needed. Add the onion and red pepper and saute for about 5 minutes, or until the onion is golden brown.
- Add the rice and stir to coat it well with the oil and vegetables. Add the parsley and the bay leaf and stir in the warm broth and the peas. Bring to a boil and cook, uncovered, over moderately high heat for about 10 minutes, stirring occasionally.
- Mix in the chicken and sausage. Sprinkle the dish with paprika. Place the paella in the oven and bake, uncovered, for about 20 minutes or until the rice is cooked. Serve with lemon wedges.
Nutrition Facts : Calories 746.4, Fat 39.1, SaturatedFat 10.9, Cholesterol 141.9, Sodium 859.4, Carbohydrate 52.8, Fiber 5.6, Sugar 4.9, Protein 44
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- Remove casings from sausage. Add sausage to pan; cook 1 minute, stirring to crumble. Add onion and bell pepper; cook 7 minutes, stirring constantly. Add rice, tomato, paprika, saffron, and garlic; cook 1 minute, stirring constantly. Return chicken to pan. Add broth and 1/4 teaspoon salt; bring to a boil. Wrap handle of pan with foil; cover pan. Bake at 400° for 10 minutes. Stir in shrimp, asparagus, and peas. Cover and bake an additional 5 minutes or until shrimp are done.
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