EASY PAELLA
An easy to make paella using chorizo, chicken, and shrimp.
Provided by mls
Categories World Cuisine Recipes European Spanish
Time 1h
Yield 8
Number Of Ingredients 19
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.
Nutrition Facts : Calories 736.2 calories, Carbohydrate 45.7 g, Cholesterol 202.5 mg, Fat 35.1 g, Fiber 2.9 g, Protein 55.7 g, SaturatedFat 10.3 g, Sodium 1204.2 mg, Sugar 1.9 g
PAELLA II
A tasty seafood dish you must try!
Provided by Dell
Categories Spanish Recipes
Time 1h35m
Yield 10
Number Of Ingredients 12
Steps:
- In a pot of lightly salted water, boil the mussels until they open. Drain, and discard unopened mussels. In a separate pot of lightly salted water, boil the prawns and squid until opaque, 3 to 4 minutes. Drain, reserving liquid.
- Heat olive oil in a large skillet. Place chicken pieces in the skillet, fry them until they are golden brown. Remove the chicken pieces from the skillet and set aside.
- Place garlic, peppers and tomato cubes into the skillet that the chicken was just removed from. Fry the vegetables until they soften.
- Bring the fish stock and 3 cups salted water to a boil and mix in 3 cups rice, saffron and paprika. Bring to a boil again. Cover, reduce heat and simmer for 50 minutes or until rice is tender.
- Stir the peas into the rice. Pour the rice mixture into a large serving dish. Arrange the fried vegetables, chicken, shellfish and prawns around the rice. Serve hot.
Nutrition Facts : Calories 366.6 calories, Carbohydrate 52 g, Cholesterol 72.4 mg, Fat 6.2 g, Fiber 2 g, Protein 23.3 g, SaturatedFat 1.3 g, Sodium 84 mg, Sugar 1.4 g
PAELLA III
Delicious paella! You could add additional crab, scallops and mussels if you would like. Place them into the casserole dish during step #5.
Provided by Jenny
Categories Spanish Recipes
Time 1h50m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Dredge the chicken in flour and salt and pepper. In a large skillet, fry the chicken in 1/4 cup olive oil until brown and crispy. Set aside.
- In a large skillet, brown chorizo sausage. Set aside.
- Place 2 tablespoons olive oil in a large skillet and fry onion and garlic until onions are tender. Add chopped tomatoes and saute for 3 to 4 minutes. Add rice to the skillet and mix well. This glazes the rice.
- Put rice mixture, chicken, and sausage in large covered casserole dish. Add can of clams, peas, saffron, chicken broth and shrimp. Cover casserole dish.
- Bake until all the liquid is absorbed and rice is tender. You may need to add more broth if rice is not done.
- Arrange clams and mussels on top of rice and bake for another 10 minutes. Before serving, discard any clams that do not open.
Nutrition Facts : Calories 1138.2 calories, Carbohydrate 96.5 g, Cholesterol 268.1 mg, Fat 45.4 g, Fiber 5.1 g, Protein 79.9 g, SaturatedFat 13.5 g, Sodium 1219.7 mg, Sugar 5.3 g
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