JUST-ADD-WATER SHRIMP PAELLA SOUP
Inspired by the popular Spanish rice dish, this easy-to-make soup will make you the envy of your office or dorm-and use up some of the leftover rice in your fridge.
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 1 serving
Number Of Ingredients 10
Steps:
- Put the rice, corn, peas, shrimp, chorizo, red pepper, tomato paste, chicken base, paprika and heaping 1/4 teaspoon salt in the container. Secure the lid, and refrigerate until using, up to overnight.
- When ready to eat, add boiling water to cover (about 1 cup). Stir gently, cover and let sit until the vegetables and shrimp are warmed through, 3 to 4 minutes.
THE ULTIMATE PAELLA
For a taste of seaside Spain, serve Tyler Florence's The Ultimate Paella recipe, an authentic rice dish studded with chicken, chorizo, clams, shrimp and lobster.
Provided by Tyler Florence
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Combine the paprika and oregano in a small bowl. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.
- Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.
- In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.
- Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.
THE ULTIMATE PAELLA
Try to get as much shellfish as you can to make it even more authentic. Chicken stock is great for the flavor. Add it gradually, as you would a risotto. You may need more or less depending on the rice, so just keep adding and use your judgement.
Provided by Jamie Oliver
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 275 degrees F (190 degrees C/gas 5.) Remove the end bits of bone from the chicken legs, then cut them in half. Cut the chicken breasts in half. Coat all the chicken pieces with flour and salt and pepper. Put some oil in a hot large flat pan and brown the chicken legs and thighs, skin side down, turning them to brown them all over. Transfer them to a small roasting tray and continue to cook in the preheated oven for 30 minutes
- Add the chicken fillets to the pan and let them brown, then add the chorizo slices. Lay the slices of pancetta over the top. Once crisp, turn the heat down, add the onion and garlic to the pan, and allow to soften. Pour the infused saffron and some of the stock into the pan, and add the smoked paprika and rice, stirring continuously.
- Finely chop the parsley stalks and add to the pan. When the rice is almost cooked, add the peas, mussels, prawns and squid, adding more stock if necessary. Cover the pan with foil. When the chicken is cooked, add it to the pan, then add a large handful of chopped parsley leaves. Check the seasoning. Cut the lemon into wedges, place around the edge of the pan, and serve.
PAELLA MASTER RECIPE
The technique to paella is pretty straightforward: Unlike with risotto, paella is hardly stirred or not at all. And equally unlike with risotto (but very much as with Persian tahdig), you want the bottom to brown if at all possible. This can be a matter of chance. But the likelihood increases if you keep the heat relatively high, turning it down only when you smell a little scorching. (That won't ruin the dish as long as you catch it in time.) That browned bottom is called socarrat, and should you achieve it, no one will say you've made arroz con cosas.
Provided by Mark Bittman
Categories dinner, main course
Time 50m
Number Of Ingredients 10
Steps:
- Put 3 tablespoons olive oil in a 12-inch skillet over medium-high heat. When hot, add about 1/2 pound of meat (or a combination of meats), sprinkle with salt and pepper and cook until nicely browned. Add one chopped onion and some minced bell pepper at the same time if you like and cook until soft. (If you want a meatless paella, skip right to the onion.)
- Add 2 cups rice and (if you have it) a pinch of saffron and cook, stirring, until shiny. Add 3 1/2 cups of your liquid of choice, heated, and stir until just combined, then stir in seafood (or lay it on top of the rice). Again, skip the seafood if you want vegetarian paella.
- Cook over medium-high heat, undisturbed. If the pan is too big for your burner, move it around a little; but after that initial stirring, leave it alone. When the mixture starts to dry, begin tasting the rice; if the liquid amount seems O.K., keep going. If the rice seems quite tough, add another 1/2 cup or so of liquid. And if you can smell the bottom starting to burn, lower the heat a bit. About halfway through the cooking (about 10 minutes), add any vegetables, adjust seasonings and stir gently, just once.
- The rice is done when tender and still a bit moist; if the mixture has stuck to the bottom of the pan, congratulations: you have socarrat, a characteristic of good paella. This should be served in the pan, in the middle of the table, and dinner guests - up to six - should fight over it.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 4 grams, Carbohydrate 45 grams, Fat 6 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 1 gram, Sodium 504 milligrams, Sugar 3 grams
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 SOUP
Make and share this Paella Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large saucepan over medium heat.
- When hot, add onion, carrot, and celery; saute until softened, 3-4 minutes.
- Add in rice, saffron, wine, and stock; bring to a simmer.
- Season with 1 teaspoon salt; bring mixture to a simmer, then decrease heat.
- Cover and cook at a simmer until vegetables and rice are soft, about 20 minutes.
- Remove from heat and let cool for 10 minutes.
- Puree the soup in batches in a food processor, blender, or food mill and return soup to the pot (or use an immersion blender to puree the soup in the pot).
- Stir in the cream.
- Set soup over low heat and when mixture comes to a simmer, add shrimp, chorizo, peas, and chicken.
- Cook until shrimp have turned pink and curled, about 3 minutes.
- Do not overcook the shrimp; taste soup and season with salt as needed.
- To serve: ladle soup into 4 bowls and garnish with a sprinkle of chives.
Nutrition Facts : Calories 614.9, Fat 32.2, SaturatedFat 12.4, Cholesterol 252.3, Sodium 1255.7, Carbohydrate 31.6, Fiber 3.1, Sugar 8.7, Protein 42.6
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