EASY CHICKEN AND SHRIMP PAELLA
Spanish chorizo, available in many supermarkets, spices up this robust one-pan dinner that's made with chicken thighs and drumsticks as well as shrimp. Arborio rice soaks up the dish's savory flavors as it cooks.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 40m
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, 7 to 8 minutes, turning once. Transfer to a plate (reserve pot); set aside.
- 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, 4 to 6 minutes.
- Add rice; cook, stirring, until translucent around edges, 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, 4 to 6 minutes.
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
CHICKEN AND SHRIMP PAELLA
This chicken and shrimp paella is the perfect comfort food! Rich in flavor this paella is so delicious that you won't be able to stop yourself from coming back for seconds!
Provided by Alyssa Rivers
Categories Dinner
Time 40m
Number Of Ingredients 18
Steps:
- Season chicken thighs with salt, pepper, and smoked paprika. Add the olive oil to a large 10-12 inch skillet pan. Heat oil over medium-high heat. Fry the chicken on both sides and cook until golden for about 10 minutes. Remove chicken from pan and set aside.
- In the same pan, add the chopped onion and red pepper, and sauté until translucent for about 4 minutes. Add an additional tablespoon of olive oil if needed. Add garlic and cook for 1 minute.
- Add mushrooms, diced tomatoes, salt, smoked paprika, and sauté for an additional 2 minutes.
- Stir in the hot chicken broth, saffron threads, and soy sauce, and heat to bring to a boil.
- Add the rice, and place the browned chicken on top of the rice. Do not move the chicken or stir the rice. It all cooks in one place. Return to a boil for 15 minutes.
- Add shrimp and peas on top of the rice, and heat for an additional 5 minutes.
- Cover skillet with a lid and let rest for 5 minutes.
- Serve and garnish with lemon wedges, green onion, and chopped parsley.
Nutrition Facts : Calories 501 kcal, Carbohydrate 63 g, Protein 20 g, Fat 18 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 74 mg, Sodium 1581 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 12 g, ServingSize 1 serving
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
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