Weeknight Paella Food

WEEKNIGHT SEAFOOD PAELLA

Steps:

• Clean the clams and soak in cold water for 20 minutes.
• Transfer the shrimp to a bowl and season with 1/2 tablespoon lemon juice and Old Bay.
• Heat a large, deep nonstick skillet over medium heat.
• Add 1 teaspoon of oil and sauté the chorizo, onions, garlic and paprika until soft, about 3 minutes.
• Push aside, add the remaining 1 1/2 teaspoons oil in the center and add the rice, stirring to coat with the oil. Sauté 3 minutes.
• Add the diced tomatoes, broth, salt, saffron threads (crumbled between fingers) and bay leaf.
• Mix and bring to a boil, stirring once, place the bell pepper over the rice, reduce heat to low and cover tightly, cook 15 minutes. Uncover, add the clams, shrimp and peas.
• Cover tightly again and cook on low heat until the clams open up and the shrimp are cooked through, about 10 to 12 minutes.
• Uncover the skillet, raise the heat to medium-high and cook to toast the bottom of the rice, you should hear it sizzling, about 2 to 3 minutes.
• Discard the bay leaf and garnish with parsley.

WEEKNIGHT PAELLA

Steps:

• In 12-inch skillet, heat oil over medium-high heat. Add rice mix and stir-fry vegetables; cook 2 to 3 minutes, stirring constantly, until rice mix begins to brown.
• Stir in broth, water, bay leaf and seasoning packet from rice mix. Heat to boiling; reduce heat to low. Cover; simmer 5 minutes.
• Stir in sausage and peas. Add chicken pieces. Heat to boiling over medium-high heat; reduce heat to low. Cover; simmer 10 minutes. Stir in shrimp. Cover; cook about 5 minutes or until shrimp and chicken are thoroughly heated. Remove bay leaf before serving.

EASY PAELLA

Steps:

• Preheat the oven to 500 degrees, or as near as you can. Warm the stock in a saucepan with the saffron. Place a 10- or 12-inch skillet over medium-high heat and add the oil. One minute later, add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
• Add the rice, and cook, stirring occasionally, until glossy -- just a minute or two. Season liberally with salt and pepper, and add the warmed stock, taking care to avoid the rising steam. Stir in the shrimp, and transfer the pan to the oven.
• Bake about 25 minutes, until all the liquid is absorbed and the rice is dry on top. Garnish, and serve immediately.

COLLEEN'S WEEKNIGHT PAELLA

Steps:

• In a large saute pan, heat olive oil, then add rice and stir until it browns lightly (the way you would cook rice-a-roni).
• Stir in shallot and garlic and continue to saute for only about a minute, so the garlic doesn't burn.
• Add shrimp, chorizo, and broth. Cover pan tightly and reduce heat to medium-low. Cook for 18 minutes.
• Remove lid, add parsley and peas and cook until heated through. Continue cooking uncovered until all liquid is absorbed.

WEEKNIGHT PAELLA

Steps:

• In 12 inch skillet, heat oil over medium high heat.
• Add rice mix and stir fry vegetables; cook 2 to 3 minutes, stirring constantly, until rice mix begins to brown.
• Stir in broth, water, bay leaf and seasoning packet from rice mix.
• Heat to boiling; reduce heat to low.
• Cover; simmer 5 minutes.
• Stir in sausage and peas.
• Add chicken pieces.
• Heat to boiling over medium-high heat; reduce heat to low.
• Cover; simmer 10 minutes.
• Stir in shrimp.
• Cover; cook about 5 minutes or until shrimp and chicken are thoroughly heated.
• Remove bay leaf before serving.