Hearty Paella Recipes

EASY PAELLA

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.

HEARTY PAELLA

Steps:

• In a large skillet over medium heat, cook chicken in oil until no longer pink. Remove and keep warm. Add rice and onion to the pan; cook until rice is lightly browned and onion is tender, stirring frequently. Add garlic; cook 1 minute longer., Stir in the broth, tomatoes, oregano, paprika, salt, pepper, saffron and turmeric. Bring to a boil. Reduce heat to low; cover and cook for 10 minutes., Add the shrimp, peas and olives. Cover and cook until rice is tender, shrimp turn pink and liquid is absorbed, about 10 minutes longer. Add chicken; heat through. Serve with lemon wedges.

HEARTY SPANISH PAELLA WITH SHERRY, CHORIZO AND SHRIMP

Steps:

• Heat 2 tablespoons oil in a large skillet over medium heat. Season the chicken with salt and pepper and cook until browned all over, adding more oil to the pan if necessary. Add the chorizo and cook for 1 minute. Add the garlic and paprika and cook for another 2 minutes.
• Take the pan off the heat and add half the sherry, if using. Return the pan to the heat and bring to a boil. Cook until the sherry has almost evaporated. Add the rice, saffron, butter and stock. Add a bit more stock if you did not use the sherry. Turn the heat down and simmer for 30 minutes, or until most of the liquid has been soaked up by the rice. Do not mix the rice, as it will be a lovely crunchy layer on the bottom. 15 minutes into this cooking time, cover the pan with a lid, baking sheet or aluminum foil. When done, remove the pan from the heat.
• While the rice is cooking, heat 1 tablespoon oil in a medium skillet. Add the scallions and cook just until they start to color, about 2 minutes. Add the shrimp and cook until they turn pink, 2 to 3 minutes. Add the peas and cook until they are warmed through, 2 to 3 minutes. Remove the pan from the heat and add the remaining sherry, if using. Return to the heat and cook until most of the sherry has evaporated. Pour the shrimp and peas over the cooked rice mixture.
• Serve while hot, garnished with parsley and lime wedges.