One Skillet Cod And Sausage Paella Recipes

MIXED SAUSAGE PAELLA

Steps:

• Heat stock in a saucepan. Add saffron and set aside. Heat oil in a 12- to 14-inch paella pan or cast-iron skillet. Add sausages and sauté on medium heat until lightly browned. Remove.
• Add onion, bell pepper and garlic to same pan. Sauté until soft. Stir in paprika and rice. Stir in tomato purée. Strain stock and add. Return sausages to pan. Stir once, season liquid to taste and cook, uncovered, on medium about 25 minutes, until liquid is absorbed and rice is tender.
• Remove from heat and place sheet of parchment paper on surface for 10 minutes. Remove parchment, scatter parsley on top and serve, making sure to include any crusty bits that cling to pan with each portion.

ROAST COD WITH PAELLA & SAFFRON OLIVE OIL

Steps:

• Heat oven to 180C/160C fan/gas 4. To make the paella, put the olive oil, chorizo, shallots and garlic in a large pan and fry for 7-8 mins until the chorizo releases its oil and the shallots have softened. Add the paprika and cook, stirring, for 5 mins, then add the rice, mix well and cook for a few mins more.
• Pour in 600ml of the stock, season and mix well to combine. Cover and put in the oven for 15 mins. Uncover, give everything a good stir, then return to the oven for 10 mins. When almost cooked, remove from the oven and spread onto a tray to cool. Chill and reserve for later. You can make this a day ahead.
• To make the saffron oil, whisk the olive oil and lemon juice together in a small saucepan. Add the saffron and heat gently for 5 mins, then remove from the heat and leave to infuse and cool. You can make this a day ahead.
• Heat oven to 200C/180C fan/gas 6. For the cod, put the olive oil and butter in an ovenproof frying pan over a high heat, but don't let it burn. Season the cod with sea salt and black pepper, then cook, skin-side down, in the hot pan, for 4 mins, then carefully turn the fish over and put the pan in the oven for a further 3 mins, finishing with a little more sea salt and a squeeze of lemon juice.
• Meanwhile, put the paella back in the pan, stir in the remaining fish stock and cook for 2 mins until completely heated through. Stir through a knob of butter,the prawns and shelled mussels. Taste, season with lemon juice, salt and pepper if necessary, and finish with the chopped parsley. Serve with the roast cod, mussels in their shells and steamed purple broccoli or a green vegetable, if you like. Finally, drizzle everything with the saffron dressing.

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.

EASY PAELLA

Steps:

• Preheat the oven to 500 degrees, or as near as you can. Warm the stock in a saucepan with the saffron. Place a 10- or 12-inch skillet over medium-high heat and add the oil. One minute later, add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
• Add the rice, and cook, stirring occasionally, until glossy -- just a minute or two. Season liberally with salt and pepper, and add the warmed stock, taking care to avoid the rising steam. Stir in the shrimp, and transfer the pan to the oven.
• Bake about 25 minutes, until all the liquid is absorbed and the rice is dry on top. Garnish, and serve immediately.

EASY SMOKED SAUSAGE SKILLET

Steps:

• Heat olive oil and crushed garlic, stir in smoked sausage slices and cook until smoked sausage is browned.
• Add pepper, onion, broccoli, chicken broth and tomato sauce and simmer for about 10 minutes until vegetables are tender and the liquid is absorbed.
• In the meantime, cook rice according to package instructions. Stir rice into the skillet, sprinkle with cheese and serve.