SHRIMP AND CHORIZO PAELLA
This simple Shrimp and Chorizo Paella is easy to make, has classic Spanish flavors and is an impressive crowd pleaser.
Provided by Meghan McMorrow | Fox and Briar
Categories Dinner
Time 30m
Number Of Ingredients 14
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.
BAKED 'PAELLA' WITH SHRIMP, CHORIZO AND SALSA VERDE
This nontraditional recipe features the ultimate paella cheat: The dish cooks in the oven, as opposed to being actively monitored on the stovetop over a flame. Cooking it this way won't get you the familiar socarrat on the bottom of the skillet, but the wonderfully crispy bits that develop at the edges of the roasting pan are delightful in their own way.
Provided by Yotam Ottolenghi
Categories grains and rice, seafood, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 19
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.
Nutrition Facts : @context http, Calories 980, UnsaturatedFat 36 grams, Carbohydrate 71 grams, Fat 53 grams, Fiber 6 grams, Protein 53 grams, SaturatedFat 15 grams, Sodium 1822 milligrams, Sugar 5 grams, TransFat 0 grams
PAELLA WITH CHICKEN, CHORIZO AND SHRIMP
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- In a mortar or food processor, grind parsley, almonds and garlic to a paste. Set aside. Place stock in saucepan, add saffron, bring to simmer and remove from heat.
- Heat oil in 17-inch paella pan, on two burners if necessary, or in two 13-inch pans. Add chorizo and saute until heated through. Remove from pan. Season chicken with salt and pepper, place in pan and saute until nicely browned, leaving legs and thighs in pan a little longer than breast pieces. Remove chicken. Lower heat. Saute onion and leek until soft but not brown.
- Preheat oven to 400 degrees. Add red and yellow peppers to paella pan. When soft, add tomatoes and wine. When most of the liquid has evaporated, add paprika and rice and stir to coat. Add stock mixture and stir. Simmer 5 minutes.
- Fold in parsley mixture, beans and chorizo. Add chicken and simmer another 5 minutes. Arrange shrimp on top. Place in oven about 15 minutes, until chicken and rice are cooked.
- Remove from oven, cover loosely with foil and set aside 10 minutes. Garnish with olives and serve.
Nutrition Facts : @context http, Calories 613, UnsaturatedFat 27 grams, Carbohydrate 16 grams, Fat 41 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 11 grams, Sodium 1254 milligrams, Sugar 6 grams, TransFat 0 grams
SHEET-PAN PAELLA WITH CHORIZO, MUSSELS, AND SHRIMP
This classic Spanish dish comes together in a snap when cooked on a baking sheet.
Provided by Katherine Sacks
Categories Bake Kid-Friendly Dinner Mussel Shrimp Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Sheet-Pan Dinner Small Plates
Yield Makes 4 servings (8 cups)
Number Of Ingredients 19
Steps:
- Arrange rack in center of oven and preheat to 350°F. Coat rimmed baking sheet with cooking spray. Spread rice on sheet and toast 5 minutes.
- Meanwhile, bring broth, bay leaf, pepper, paprika, saffron, and 1 tsp. salt to a low boil over medium heat in a medium saucepan. Pour broth mixture into a measuring cup with a spout.
- Remove rice from oven and stir. Arrange chorizo and shallots evenly over rice and pour broth mixture carefully over. Cover baking sheet with inverted second baking sheet, then bake 20 minutes. Carefully remove top baking sheet, stir rice mixture, and continue to bake, uncovered, 5 minutes more.
- Combine shrimp with remaining 1/2 tsp. salt in a medium bowl. Remove baking sheet from oven, discard bay leaf, and stir rice mixture again. Scatter shrimp, mussels, tomatoes, peas, red peppers, and olives over rice. Continue baking until rice is tender, shrimp is opaque and pink, and mussels have opened, about 8 minutes more. Transfer mixture to a serving bowl and toss with parsley.
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BAKED 'PAELLA' WITH PRAWNS, CHORIZO AND SALSA VERDE RECIPE
From delicious.com.au
- Heat the oven to 230°C. Add 90ml oil, parsley, half the chilli, roughly chopped garlic, 1/4 tsp 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.
- Keeping the heads and tails intact, remove and discard the prawn shells and transfer the prawns into the medium bowl with the salsa verde. Add the fish, lemon juice, 3/4 tsp salt and a good grind of pepper to the bowl with the shrimp and gently toss to combine.
- Meanwhile add chorizo, tomato, onion, tomato paste and remaining sliced garlic, chilli and remaining 45ml oil to a large (about 40cm x 28cm), deep metal roasting pan and toss to coat.
- Stir the rice, artichoke, capsicum, paprika, saffron, 11⁄2 tsp salt and a good grind of pepper into the pan. Pour in the stock and 480ml hot water and stir well to combine.
- Remove the pan from the oven, remove the foil and top with the marinated prawn and flounder, gently pushing them into the rice without mixing it around too much.
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