PAELLA RECIPE BY TASTY
Here's what you need: short grain rice, chicken breasts, hot chicken broth, chorizo crumbles, jumbo shrimps, olive oil, onion, diced tomato, smoked paprika, salt, pepper, garlic powder, small bay leaf, saffron, fresh cilantro
Provided by Jocelyn Jimenez
Time 30m
Yield 5 servings
Number Of Ingredients 15
Steps:
- Heat 1 tbsp olive oil in a skillet over medium heat. Then, saute chorizo crumbles and set aside.
- In the same pan, brown chicken and set aside once cooked through and golden brown.
- In the same pan (without draining the oil), add onions and tomatoes and sprinkle smoked paprika. Saute until translucent.
- Next, add short grain rice, chicken broth, small bay leaf, salt, pepper, garlic powder, and saffron. Mix well.
- Once broth reduces by half, add chicken atop rice and layer with sliced red peppers. Cover pot, reduce heat to low, and cook for 20 minutes.
- Then, add shrimp into the pan, cover, and cook until pink.
- Serve warm, garnished with cilantro and lemon.
Nutrition Facts : Calories 985 calories, Carbohydrate 115 grams, Fat 21 grams, Fiber 5 grams, Protein 77 grams, Sugar 3 grams
EASY AUTHENTIC PAELLA RECIPE BY TASTY
Here's what you need: arborio rice, extra virgin olive oil, medium onion, medium tomato, fresh dill, chicken breast, stock, pine nuts, raisin, large onion, salt and pepper
Provided by Yuna Grafft
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a medium saucepan, heat oil over medium heat.
- Add onion, garlic, and tomato and cook gently.
- Then, add chicken & chorizo until brown on all sides.
- To this, add soaked rice and pour stock until it barely covers the rice.
- Add shrimp on top & cover. Rice is done cooking when no water remains.
- Decorate with lemon.
- Serve warm.
Nutrition Facts : Calories 694 calories, Carbohydrate 114 grams, Fat 15 grams, Fiber 6 grams, Protein 22 grams, Sugar 8 grams
MEATLESS PAELLA RECIPE BY TASTY
Here's what you need: olive oil, medium yellow onion, garlic, yellow bell pepper, red bell pepper, green beans, short grain white rice, smoked paprika, sweet paprika, tomato paste, salt, black pepper, diced tomato, vegetable broth, saffron thread, bay leaves, frozen peas, canned artichoke heart, vegan chorizon, fresh flat-leaf parsley, lemon
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 6 servings
Number Of Ingredients 21
Steps:
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and cook until translucent, 3-4 minutes.
- Add the garlic and cook for about 2 minutes until it is fragrant.
- Add the yellow bell peppers, red bell peppers, and green beans. Cook stirring occasionally, for 5 minutes until tender.
- Add the rice, smoked paprika, sweet paprika, tomato paste, salt, and pepper. Stir until incorporated. Cook for 1-2 minutes until the rice starts to sizzle.
- Add the canned tomatoes. Cook for 5 minutes until the liquid has evaporated slightly.
- Add the vegetable broth, saffron threads (crush the saffron threads between your fingertips), and bay leaves. Bring to a boil on high heat. Continue cooking, stirring occasionally, until most of the liquid is absorbed by the rice, about 10 minutes.
- Add in the peas, artichokes, and sausage, if using. Cover the pan, reduce the heat to low, and cook for 10 minutes.
- Remove the pan from the heat and let sit covered for 10 minutes.
- Sprinkle the fresh parsley.
- Enjoy!
Nutrition Facts : Calories 674 calories, Carbohydrate 71 grams, Fat 38 grams, Fiber 6 grams, Protein 8 grams, Sugar 17 grams
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