Spanish Rice Casserole Paella Recipes

SPANISH PAELLA WITH CARNAROLI RICE

Steps:

• Using a large heavy skillet, heat olive oil on medium high heat and saute the peppers and onions until translucent.
• Add the chick peas and meats in the pan and saute along with the peppers and onion until golden in color and meat is browned.
• In a saucepan, combine the vegetable broth and the saffron and allow saffron to steep in the broth. This will give the paella its color.
• Add the rice into the skillet and stir until well coated. Once the rice is toasted, add the saffron infused broth, stir, cover with a tight lid, and allow to cook on medium heat for 17 minutes.
• To serve, place in large platter and sprinkle lemon juice on top of the rice.

MAKE-AHEAD PAELLA CASSEROLE

Steps:

• Cook's Note: To roast bell peppers, arrange them on a baking sheet and broil, turning occasionally, until the skins are blackened. Transfer the peppers to a bowl, cover and let cool. Peel and seed the peppers. Preheat the oven to 400 degrees F. Butter a casserole dish with 2 tablespoons butter. Heat 2 tablespoons butter in a medium saucepan over medium heat. Add the pasta and toast until golden. Stir in the rice and saffron. Add 3 cups stock and bring to boil. Reduce the heat to a simmer, cover and cook until al dente, about 17 minutes. Add an extra 1/2 cup water if the liquid evaporates before the rice is tender. Meanwhile, season some flour with the paprika in a shallow dish. Sprinkle the chicken with salt and pepper, then dredge in the flour and shake off the excess. Heat 3 tablespoons EVOO in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned and crisp on both sides, 12 to 15 minutes. Transfer the chicken to a paper towel-lined plate to rest. Add 1 tablespoon EVOO to the skillet, then add the chorizo and cook until the fat begins to render, about 2 minutes. Add the garlic and onions and cook until soft, about 5 minutes. Deglaze with a splash of sherry, stirring and scraping up any browned bits from the bottom of the skillet with a wooden spoon. Stir in the peas, thyme and roasted peppers and immediately remove from the heat. Slice the chicken and combine with the rice mixture and chorizo-pepper mixture. Transfer to the prepared casserole dish. Bake until heated through and the bottom is crisp, 30 to 40 minutes. Add a splash of stock, about 1/2 cup, if the top of the casserole dries out too much. Meanwhile, cover the fish with about 1/2 cup kosher salt and let stand for 10 minutes. Rinse and pat dry. Season some flour with seafood seasoning in a small dish. Lightly dredge the fish in the flour and shake off the excess. Heat the remaining 1 tablespoon EVOO in a skillet over medium-high heat. Add the fish and cook until firm and opaque, 5 to 6 minutes, turning once. Transfer the fish to a plate. Add the shrimp to the skillet and cook until pink, 4 to 5 minutes. Add the lemon juice and 1/2 cup sherry, then swirl in the remaining 1 tablespoon butter until melted. Add the parsley. Flake the fish into pieces. Top the casserole with the fish, shrimp and sherry sauce. Divide among plates. Cook's Notes: Always buy seafood within 24 hours of serving. Quick-salting cod with salt is a technique of NYC chef George Mendez. It gives the fish a firmer texture and more pronounced flavor. The casserole can be covered and refrigerated before baking for a make-ahead meal.

SPANISH RICE CASSEROLE

Steps:

• Set oven to 375 degrees.
• Grease a 2-quart casserole dish.
• In a large skillet, brown the ground beef over medium-high heat; drain the fat, and transfer beef to a large pot over medium low heat.
• Stir in onion, garlic green pepper, tomatoes, water, rice, chili sauce, salt, pepper, brown sugar, cumin and Worcestershire sauce.
• Let simmer for about 30 minutes, stirring occasionally, then transfer to a 2-quart casserole dish; press mixture down firmly.
• Sprinkle with grated cheddar cheese.
• Bake for 10-15 minutes, or until cheese is melted and bubbly.
• Garnish with fresh cilantro if desired.

EASY SPANISH RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Partially drain fat from the skillet.
• Heat remaining bacon fat in the skillet over medium heat. Cook onion and bell pepper in the fat until tender, about 5 minutes. Add tomatoes, tomato sauce, pepper, and salt; continue to cook over medium heat, stirring occasionally, for 10 minutes. Add cooked rice to sauce mixture. Transfer rice and sauce mixture to a large mixing bowl.
• Crumble bacon. Stir 3/4 of the Cheddar cheese and 3/4 of the crumbled bacon into the hot rice mixture until cheese is melted. Transfer to a 9x11-inch glass oven-proof dish. Sprinkle remaining bacon and Cheddar cheese on top.
• Bake in the preheated oven until cheese on top is bubbly, about 25 minutes.