Pasta Paella Recipes

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.

PASTA PAELLA WITH CLAMS

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the chorizo and cook, stirring occasionally, until golden and crisp, about 3 minutes. Remove to a plate using a slotted spoon. Add the pasta to the skillet and season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring constantly, until toasted, about 3 minutes.
• Add the paprika and garlic to the skillet. Cook, stirring, 1 minute. Add 2 cups water, the green beans, olives and chorizo; nestle the clams in the skillet. Cover and cook until the pasta is tender and the clams open, 8 to 10 minutes. (Discard any unopened clams.) Stir in the piquillo pepper and parsley. Serve with lemon wedges.

PASTA PAELLA WITH ORZO

Steps:

• In a covered pot, steam clams and mussels with white wine until shells open, about 5 minutes. Strain and reserve broth.
• Meanwhile, fill a stockpot with water and bring to a rolling boil. Add salt and orzo and boil for about 8 minutes. Carefully drain in a colander (the orzo can slip through colander holes if they are too big).
• Heat oil in a large skillet or paella pan over moderate heat. Add onions and saute until soft, about 10 minutes. Add garlic and saute another 2 minutes to release aromas. Stir in bell peppers, chiles and tomatoes and cook another 2 to 3 minutes, or until slightly softened. Stir in shrimp and cook until shrimp turn pinkorange, about 1 to 2 minutes. Add peas, saffron, oregano, coriander and reserved broth from mussels and clams. Simmer for a few minutes.
• Stir in orzo and heat through, adding clam juice or fish stock as needed to make a soupy texture. Stir in clams and mussels. Adjust seasoning.
• To serve, spoon hot paella into serving bowls and serve immediately.

PASTA PAELLA

Steps:

• Heat olive oil in large skillet over medium-high heat.
• Break pasta into 3-4 lengths and drop into oil. Stir often until golden (6-8 minutes).
• Add onion, garlic and turmeric. Stir until onion is soft (3-4 minutes).
• Stir in broth and tomatoes, including the juice and bring to a boil over high heat.
• Spread the mixture evenly over the skillet and cover evenly with the artichokes hearts and clams.
• Cover, reduce to medium heat and cook for 5 minutes.
• Add shrimp, fish, and peas evenly over pasta. Cover and cook until clams have opened and fish is opaque at the center (5-8 minutes longer).
• Uncover and cook until pasta has absorbed most of the liquid and is beginning to brown on the bottom (2-4 minutes). Add salt to taste.
• Garnish with lemon wedges.