EASY SEAFOOD PAELLA RECIPE
Easy saffron-infused seafood paella recipe with lobster and shrimp! No need for a special paella pan, a large sturdy skillet like cast iron will work well. Be sure to see the tips for best results. Watch the video and step-by-step tutorial above.
Provided by The Mediterranean Dish
Categories Entree
Time 1h
Number Of Ingredients 15
Steps:
- In a large pot, bring 3 cups of water to a rolling boil. Add the lobster tails and let boil very briefly (1-2 minutes) until pink. Turn the heat off. Remove the lobster tails with a pair of tongs. Do not discard the lobster cooking water. When the lobster is cool enough to handle, remove the shell and cut into large chunks.
- In a large deep pan or cast iron skillet, heat 3 tbsp olive oil. Turn the heat to medium-high and add the chopped onions. Saute the onions for 2 minutes then add the rice, and cook for 3 more minutes, stirring regularly. Now add the chopped garlic and the lobster cooking water. Stir in the saffron and it's soaking liquid, paprika, cayenne pepper, aleppo pepper, and salt. Stir in the chopped tomatoes and green beans. Bring to a boil and let the liquid slightly reduce, then cover (with lid or tightly with foil) and cook on low heat for 20 minutes.
- Uncover and spread the shrimp over the rice, pushing it into the rice slightly. Add a little water if needed. Cover and cook for another 10 minutes or until the shrimp turns pink. Finally, add the cooked lobster chunks. When the lobster is warmed through, turn heat off. Garnish with parsley.
- Serve the paella hot with your favorite white wine.
Nutrition Facts : Calories 516 calories, Sugar 4.3 g, Sodium 862.3 mg, Fat 21.6 g, SaturatedFat 1.3 g, TransFat 0.1 g, Carbohydrate 61.5 g, Fiber 2.1 g, Protein 41.1 g, Cholesterol 190.1 mg
CURRIED RICE & NOODLES
As the head cook at a girls camp, I have to make a vegetarian option for each meal. This one is a favorite! -Debbie Fleenor, Monterey, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small saucepan, cook pasta according to package directions; drain and cool., Meanwhile, place a large nonstick skillet coated with cooking spray over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan., In same skillet, heat canola oil over medium-high heat. Add squash, red pepper and garlic; stir-fry 2-3 minutes or until squash is crisp-tender. Stir in curry powder, ginger and pepper flakes. Add rice and pasta; drizzle with soy sauce, lime juice and sesame oil. Heat through, tossing to combine. Stir in green onions, cashews and cooked eggs.
Nutrition Facts : Calories 360 calories, Fat 17g fat (3g saturated fat), Cholesterol 93mg cholesterol, Sodium 449mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 4g fiber), Protein 12g protein. Diabetic Exchanges
CURRY SEAFOOD PAELLA WITH RICE AND NOODLES
Steps:
- Preheat the oven to 375 F. Saute the chopped onions in the 4 tablespoon of vegetable oil in medium heat on a wide, oven safe pan (or paella pan/even a roasting pan for large servings). Saute until soft, about a minute. Then add half of the mashed garlic, rice, and noodles and saute until noodles/rice are well coated in the mixture, about 2-3 mins. Add all the dry spices (excluding salt) and continue to saute for another minute. Add the chicken stock and canned tomatoes in the pan with the rice/noodles. Stir till combined and cover with foil under the medium heat until slight boil, about 3-5 mins. (Occasionally stir so the rice/noodles do not stick on the bottom of the pan) Uncover the pan, add the defrosted corn and carrots, then place the clams and mussels on top of the mixture. Cover pan tightly with heavy duty foil. Bake until rice/noodle is tender, about 25-30 minutes. As the rice is baking, combine the shrimp, squid, and scallops with salt, pepper, and a 1 tsp of oil in a separate bowl. Set aside. Open the foil, then quickly arrange a single layer of the shrimp, squid, and scallop mixture. Also sprinkle the defrosted peas on top of the seafood. Immediately cover the pan again with the foil and bake another 15-20 mins until the shrimp is opaque (* Note: Do not over cook seafood at this point unless rice is not done. Check every 3 mins afterwards until rice is soft. If there is excess liquid, take off the foil to evaporate some of the liquid) Uncover and slightly fluff the rice mixture with a fork. Sprinkle parsley or cilantro over the pan and add the chopped cashews for final garnish.
SINGAPORE NOODLE CURRY SHRIMP
One skillet, and it's dinner!
Provided by Martorella
Categories World Cuisine Recipes Asian
Time 25m
Yield 6
Number Of Ingredients 14
Steps:
- Combine chicken broth, oyster sauce, soy sauce and sugar in a small bowl, and set aside.
- In a large skillet, heat the oil over medium-high heat. Add curry powder, garlic, and ginger; stir-fry for 10 seconds. Add peppers, onions, and scallions; stir-fry for 3 to 5 minutes. Stir in chicken stock mixture, and bring to a boil over high heat. Add shrimp and peas, and cook until hot. Add noodles, and cook until dish is heated thoroughly. Serve immediately.
Nutrition Facts : Calories 230.5 calories, Carbohydrate 25 g, Cholesterol 110.5 mg, Fat 7.6 g, Fiber 2.7 g, Protein 14.8 g, SaturatedFat 1.4 g, Sodium 490.6 mg, Sugar 3.7 g
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