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
QUINCE WITH BAY LEAVES AND ROSEMARY
Provided by Food Network
Time 1h10m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Quarter the quince, peel, and core.
- Combine all ingredients in pot and bring to a boil. Reduce heat and cook for 1 hour, or until the quince is soft. Drain quince and keep the syrup (if too thin, continue cooking until thick.) Place the quince on a plate and pour syrup all around it. Garnish the dish with rosemary and mint.
QUICK PAELLA
Provided by Geoffrey Zakarian
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a straight-sided, 10-inch pan, heat the olive oil over a medium flame. Add the onions, peppers and garlic and cook until the vegetables are soft, about 5 minutes. Season with salt and pepper. Add the white wine and tomato puree and reduce the liquid by two-thirds, about 8 minutes.
- Add the smoked paprika and saffron, along with the bay leaf. Fold in the rice and make a bed for the seafood to sit on. Add the mussels, clams and shrimp and season again. Cover the pan, turn the heat to high and cook until the shellfish is finished and the bottom of the pan has started to caramelize the rice, about 5 minutes. This is a challenging step and is based on timing.
- Finish the paella with fresh parsley, and serve with lemon wedges on the side.
QUICK PAELLA WITH CHORIZO, SHRIMP AND CHICKEN
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a Dutch oven, heat the olive oil over medium heat. Add the chorizo and cook until it releases its fat. 8 to 10 minutes. Add the chicken, onions and garlic and brown the chicken on all sides, about 10 minutes.
- Add the rice and toast for 30 seconds. Add the tomato paste, followed by the saffron and then the wine, stirring. Add the chicken stock, cover and cook--no stirring--for 20 to 25 minutes. By then the rice should be almost done.
- Add the shrimp, mussels and peas and continue to cook until the rice is fluffy and the mussels have opened. Season with salt and pepper. Finish with the scallions and serve.
PAELLA
Provided by Alton Brown
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Spritz 4 to 5 pieces of newspaper with vegetable oil and put in the bottom of a charcoal chimney starter. Fill the chimney with half of the charcoal and light the newspaper.
- When the charcoal is lightly covered with gray ash, carefully pour onto the bottom grate of a kettle grill and spread evenly. Top with the remaining unlit charcoal, spreading evenly so as not to suffocate the lit charcoal. Set the second grate in the kettle and cover until ready to cook.
- Meanwhile, halve the tomatoes and remove the seeds to a fine mesh strainer set over a small bowl to catch the juice. Grate the seeded halves on the large hole side of a box grater and discard the skins. Combine the reserved juice and grated tomato and set aside.
- Warm the chicken broth in a kettle or 4-quart saucepan over high heat until it reaches 200 degrees F. Remove the broth from the heat and cover to keep warm.
- Combine the rice, saffron, rosemary, 1 teaspoon of the salt, and paprika in a small mixing bowl.
- Heat the olive oil in the paella pan on the prepared grill. Season the chicken on all sides with the remaining 2 teaspoons of salt. Once the olive oil shimmers, add the chicken and cook until golden brown on both sides, approximately 5 to 6 minutes per side. Move the chicken to the outer edges of the pan. Add the green beans, red bell pepper, green bell pepper and garlic to the center of the pan and cook until they begin to soften and darken in color, approximately 2 to 3 minutes. Add the tomatoes and their juice and cook until most of the liquid has dissipated and the tomatoes thicken and darken, approximately 4 to 5 minutes.
- Add the rice mixture to the center of the pan and cook, stirring constantly for 1 minute.
- Redistribute the chicken pieces on top of the rice. Add 4 cups of the warm chicken broth and stir to distribute the rice evenly in the pan, making sure that all rice is completely submerged in liquid. From this point forward do not stir the paella. After 8 to 9 minutes, when all of the liquid is absorbed and the rice appears dry, add an additional 4 cups of broth. Continue to cook without stirring, until the liquid is absorbed, about 8 to 9 minutes. The rice should be firm to the bite and the grains have a tiny white dot in the center. Add the remaining cup of broth as needed, until the rice is cooked through. Watch the fire to make sure it is heating evenly and adjust the pan to prevent uneven cooking.
- Remove the pan from the heat, cover with a tea towel and rest for 15 minutes before serving.
QUINOA PAELLA
A one-pot wonder inspired by a recipe from Chilean chef Maria Eugenia Terragno. I make this with homemade lean turkey chorizo to cut down on calories.
Provided by rpgaymer
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cover quinoa with cold water and soak for 15 minutes. Drain and set aside.
- Heat a large saucepan over medium-high heat; add the quinoa and cook, stirring, until toasted, for 15 minutes. Transfer to a bowl and set aside.
- Return pan to medium heat. Add oil and chorizo; cook, stirring occasionally to break chorizo into pieces, for about 10 minutes.
- Add garlic, bell peppers, serrano pepper, onion, salt and pepper. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
- Stir in quinoa, both beans, tomatoes, and stock. Bring to a boil, reduce heat to low and cook uncovered until liquid is slightly reduced, around 15 minutes. Remove from heat and cover; let sit for 10 minutes.
- Uncover and stir in parsley. Serve with lemon wedges on the side.
EASY PAELLA
Whip up this easy version of the traditional Spanish seafood dish straight from the storecupboard. Add extras such as chorizo and peas if you like
Provided by Jane Hornby
Categories Dinner, Main course
Time 40m
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large frying pan or wok. Add the onion and soften for 5 mins.
- Add the smoked paprika, thyme and paella rice, stir for 1 min, then splash in the sherry, if using. Once evaporated, stir in the chopped tomatoes and chicken stock.
- Season and cook, uncovered, for about 15 mins, stirring now and again until the rice is almost tender and still surrounded with some liquid.
- Stir in the seafood mix and cover with a lid. Simmer for 5 mins, or until the seafood is cooked through and the rice is tender. Squeeze over the lemon juice, scatter over the parsley and serve with the lemon wedges.
Nutrition Facts : Calories 431 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 2.1 milligram of sodium
More about "paella in quince recipes"
PAELLA RECIPES
From allrecipes.com
SPANISH PAELLA RECIPES | AUTHENTIC PAELLA RECIPES | BASCO
From bascofinefoods.com
QUICK AND EASY PAELLA | ALLRECIPES
From test.element.allrecipes.com
PAELLA IN QUINCE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SPECTACULAR SEAFOOD PAELLA WITH MINIMAL EFFORT | QUICK & EASY …
From spainonafork.com
15+ QUINCE RECIPES THAT ARE FULL OF FRUITY FLAVOR
From allrecipes.com
20 EASY QUINCE RECIPES THAT ARE SUPER FRUITY - INSANELY GOOD
From insanelygoodrecipes.com
QUICK AND EASY SPANISH PAELLA WITH SHRIMP | MINUTE® RICE
From minuterice.com
PAELLA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
PAELLA IN QUINCE – RECIPES NETWORK
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love