Skillet 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.

SKILLET CHICKEN PAELLA

Steps:

• Rinse chicken, pat dry with paper towel. Cut into strips. In 10-12 inch skillet, cook chicken strips one half at a time for 2-3 minutes, or until no longer pink. Remove chicken from skillet.
• Add onion and garlic to skillet and cook until tender, but not brown. Remove skillet from heat.
• Add broth, uncooked rice, oregano, paprika, salt, pepper, and saffron or turmeric. Return skillet to heat, and bring to boiling. Reduce heat, cover, and simmer for 15 minutes.
• Add undrained tomatoes, pepper strips and frozen peas to skillet. Cover and simmer another 5 minutes, or until rice is tender. Stir in chicken and for another minute or two.

SKILLET PAELLA

Steps:

• Bring water, sausage, tomatoes, onion and parsley to boil in large skillet. Stir in Rice Mix. Return to boil. Reduce heat to low; cover and simmer 15 minutes.
• Stir in shrimp and peas. Cover and cook 10 to 15 minutes longer or just until shrimp turn pink and rice is tender, stirring occasionally. Remove from heat. Let stand 5 minutes.

PAELLA, ALA ELECTRIC SKILLET

Steps:

• Add broth, wine, vermouth, turmeric, and paprika to a saucepan and bring to simmer, stirring occasionally.
• Squeeze sausage out of casings, break into dime-sized pieces, and brown in a large electric skillet – remove.
• Brown chicken strips – remove.
• Add olive oil and sauté onions, peppers, and garlic until limp.
• Don't overcook as the garlic will bitter.
• Stir spices into hot wine mixture.
• Return browned meat to skillet and pour in hot wine mixture – stir to blend.
• Bring to a low boil for 2-3 minutes than add the rice – stir gently to spread out the rice.
• Spread the shrimp, tomatoes, beans, and olives on top – use spatula to"tuck" the shrimp into the mixture – DO NOT STIR THE MIXTURE.
• Boil for 4-5 minutes, then cover (with lid vent closed).
• Turn heat down to 225-250 and simmer 20 minutes – DO NOT LIFT COVER OR STIR.
• Turn heat OFF and rest for 10 minutes – DO NOT LIFT COVER OR STIR.
• Ok, now you can peek- ENJOY!

QUICK SKILLET PAELLA WITH SHRIMP AND TOMATOES

Steps:

• In a large skillet, heat oil and garlic over medium. Cook until garlic is fragrant, 1 minute. Stir in rice and chorizo and cook until rice is translucent, 3 minutes.
• Add wine and cook, stirring, until evaporated, 2 minutes. Add broth and tomatoes and bring to a simmer. Cover and cook until rice is tender and most of liquid is absorbed, stirring occasionally, 10 minutes.
• Stir in shrimp and peas, cover, and cook until shrimp is opaque throughout, 6 minutes. Season with salt and pepper.

CAST IRON PAELLA RECIPE BY TASTY

Steps:

• Add the chicken stock to a microwave-safe liquid measuring cup and microwave on high power for 3 minutes, until hot. Stir in the saffron threads and set aside.
• On a cutting board, pat the shrimp dry with paper towels. Season with 1 teaspoon of salt and the pepper on both sides and set aside.
• Heat the olive oil in a 12-inch (30 cm) cast-iron skillet over medium-high heat until it begins to shimmer. Add the chorizo and cook, stirring, until browned in spots, 3 minutes. Add the onion and cook until softened, about 3 minutes. Add the garlic and paprika and cook, stirring, until aromatic, about 30 seconds. Add the rice and stir until lightly toasted, 1 minute.
• Add the tomatoes and reserved chicken stock and stir to combine. Reduce the heat to low and cover the pan with a lid. Cook without stirring until the rice is al dente, 15 minutes.
• Remove the lid and arrange the shrimp, mussels, and peas on top of the rice. Cover and increase the heat to medium-high. Cook until the shrimp are opaque and the mussels are open, 5 minutes. Discard any mussels that do not open.
• Remove the lid and pour the lemon juice over the paella. Sprinkle with the remaining teaspoon of salt and the parsley and serve.
• Enjoy!