PAELLA FOR 10
(All measurements and times approximate)
Provided by Mark Bittman
Categories dinner, lunch
Time 45m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Put the oil in a very large skillet over medium-high heat. Brown the chicken pieces and sausage, sprinkling with salt and pepper. Remove to a plate.
- Lower the heat a bit and add the onion; cook, stirring occasionally, until soft, about 5 minutes. Add the snow peas and cook a minute over medium-high heat.
- Add the rice and cook, stirring, until glossy, 2 or 3 minutes. Stir in the saffron, tomatoes, and oysters; return the chicken and sausage to the mix.
- Add 5 cups water (remember: very large skillet!), stir to mix, and bring to a boil. Simmer -- you want bubbles, but not furious ones -- undisturbed, until the rice is cooked, adding a little more water if necessary. Serve hot or warm.
Nutrition Facts : @context http, Calories 483, UnsaturatedFat 12 grams, Carbohydrate 55 grams, Fat 19 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 5 grams, Sodium 632 milligrams, Sugar 3 grams, TransFat 0 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
EASY PAELLA
You may not think of paella as a weeknight dish, but this half-hour recipe might change your mind. The trick is to start it on the stove and finish it in a superhot oven so you get a nice, crisp crust on the bottom. The name "paella" refers not to a combination of rice, seafood, sausage and other meats, but rather to the paellera, a large pan that looks like a flat wok. But you don't need one to make a good paella. A cast-iron skillet will do just fine. Shrimp is called for here, but you can use chicken, sausage, vegetables, scallops, pork or firm tofu in its place.
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 500 degrees, or as near as you can. Warm the stock in a saucepan with the saffron. Place a 10- or 12-inch skillet over medium-high heat and add the oil. One minute later, add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Add the rice, and cook, stirring occasionally, until glossy -- just a minute or two. Season liberally with salt and pepper, and add the warmed stock, taking care to avoid the rising steam. Stir in the shrimp, and transfer the pan to the oven.
- Bake about 25 minutes, until all the liquid is absorbed and the rice is dry on top. Garnish, and serve immediately.
Nutrition Facts : @context http, Calories 605, UnsaturatedFat 11 grams, Carbohydrate 89 grams, Fat 15 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 2 grams, Sodium 1024 milligrams, Sugar 5 grams
QUICK AND EASY PAELLA
Consider this a gateway paella and the first step to a serious, lifelong addiction. When I first do a version of a classic dish like paella, I try to use a minimum number of ingredients and steps to focus on technique. After learning the method, you'll ideally use a wider variety of ingredients, like clams, mussels, squid, and chicken, which will make your rice that much more interesting. Garnish with extra virgin olive oil, freshly chopped flat-leaf parsley, and lemon wedges.
Provided by Chef John
Categories World Cuisine Recipes European Spanish
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Cook and stir reserved shrimp shells and 2 teaspoons olive oil in a saucepan over medium heat until shells are pink and fragrant, 1 to 2 minutes. Stir saffron into shells; add chicken broth, bring to a simmer, and cook until broth is a rusty brown and fragrant, about 20 minutes.
- Strain saffron broth through a fine-mesh sieve; measure out 2 cups of broth, pour into a small saucepan, and place over low heat to keep broth hot.
- Preheat oven to 425 degrees F (220 degrees C).
- Heat 1 tablespoon olive oil in a large, oven-proof skillet over medium heat. Cook chorizo slices in hot oil until browned, about 2 minutes per side. Add onion to sausage; cook and stir until soft and slightly translucent, about 3 minutes. Reduce heat to medium-low.
- Stir garlic into chorizo mixture; cook and stir until fragrant, about 1 minute. Add rice to skillet and stir to coat rice completely in oil; stir in peas.
- Pat rice mixture evenly into the bottom of the skillet. Arrange shrimp in a single layer over the top of the rice. Lay pepper strips around and in between shrimp; season with salt, paprika, and cayenne pepper.
- Increase heat to high. When rice begins to sizzle in the skillet, pour reserved 2 cups hot saffron broth over the shrimp; gently shake the skillet to distribute liquid.
- Bake rice mixture in the preheated oven until rice is almost tender and still a bit wet, about 20 minutes.
- Place skillet over medium-high and cook until rice is tender, liquid is absorbed, and rice caramelizes and crusts slightly on the bottom of the skillet, 3 to 5 minutes.
Nutrition Facts : Calories 476.4 calories, Carbohydrate 46.9 g, Cholesterol 150.2 mg, Fat 19.3 g, Fiber 2 g, Protein 26.4 g, SaturatedFat 6.2 g, Sodium 975.1 mg, Sugar 2.7 g
SUPER EASY PAELLA
My dad is from Spain and growing up we had the "real" thing for every holiday. I have been able to serve this to my extended family with no one the wiser and it is A LOT QUICKER AND EASIER than the traditional one and you don't need the Paella pan.
Provided by IJustThrewItTogether
Categories Chicken
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Chop the chicken into 1 inch chunks.
- Salt, pepper and garlic powder the meat.
- Brown in oil that has been heated in a large pot such as a Dutch Oven.
- Remove chicken and add peppers, onion, garlic, and cook until soft (about 10 minutes).
- Remove and put with chicken.
- In the same pot, combine, the tomatoes (you may need to cut them depending on the brand) and the liquid with the broth and water.
- Bring to a boil.
- Add turmeric and paprika and stir in the rice.
- Add the chicken and vegetables.
- Cover tightly and reduce heat to simmer (low or med low).
- Cook for 30-35 minutes or until all the liquid is absorbed.
- Add shrimp and scallops be sure to PUSH THEM TO THE BOTTOM UNDER THE RICE.
- Cook for 5-10 minutes uncovered or until the shrimp are pink.
- You may add a can of peas which I don't but it is the traditional way.
Nutrition Facts : Calories 389.3, Fat 10.8, SaturatedFat 1.8, Cholesterol 162, Sodium 1215.4, Carbohydrate 31.4, Fiber 2.4, Sugar 5.5, Protein 40
10 MINUTE PAELLA
This is a recipe given to me by my sister in law. By using minute rice, small scallops or shrimp, and spicy thinly sliced pepperoni, dinner will be on the table in less than 10 minutes.
Provided by KelBel
Categories One Dish Meal
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute shrimp (or scallops) and garlic in oil until mostly cooked, about 2 minutes.
- Stir in cornstarch and cook 1 minute, stirring frequently. Add broth, tomatoes, peas, pepperoni and tobasco. Stir together.
- Add minute rice, stir and cover.
- Remove from heat and let stand 5 minutes.
- Fluff with fork and serve.
Nutrition Facts : Calories 303.1, Fat 8.8, SaturatedFat 1.3, Cholesterol 86.4, Sodium 571.3, Carbohydrate 38.1, Fiber 2.9, Sugar 5, Protein 17.4
PAELLA
I love to make paella! It is such a great dish for parties and can be done just as easily inside as outside. I also love that it teaches so much technique and timing. If you can master paella, there isn't much you can't cook!
Provided by Michael Symon : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In the bowl of a food processor, pulse the onions and cubanelle and bell peppers to break them down. Pulse in the jalapeño and garlic, then add the cilantro and puree into a coarse mixture. Set the sofrito aside.
- In two 10-inch paella pans (you can also use a large paella pan, if you like), heat a drizzle of olive oil over medium heat. Add the shrimp and sear on both sides until three-quarters of the way cooked, 3 to 4 minutes total, then transfer to a plate. Add the sausage and cook, turning once, until the casings are crispy, then transfer to a plate. Add the reserved sofrito, the grated tomatoes and a good pinch of salt and cook, stirring occasionally, until any liquid has evaporated and the sofrito begins caramelize.
- Stir in the tomato paste, then add the rice and toast briefly. Deglaze the pan with the wine. Add the cumin, paprika and reserved sausage, then slowly add half of the stock and stir until the liquid comes to a simmer. Repeat with the remaining stock, then let the paella cook, undisturbed, until the rice is tender or until the liquid is almost gone, about 10 minutes.
- Meanwhile, remove the shells from the shrimp, leaving the heads intact. When the rice is tender, scatter the shrimp over the top and cook until the liquid has evaporated and the rice is crisp on the bottom, about 5 minutes more. Drizzle with olive oil, top with cilantro and serve.
MY FAVOURITE PAELLA
As a young boy, the idea of meat and fish together in one dish never made sense to me. But once I tried paella the combination of textures and smoky flavours completely won me over. It's one harmonious, exciting, stomach-pleasing smasher of a dish. Some locals will say you don't add chorizo, but because I love it, I'm adding it here. You can pick up a proper paella pan at most department stores, but a large shallow pan about 12 inches/30 cm across will also work a treat. Without question this is one of Spain's hero dishes. Although incredibly flexible and delicious, it was never intended to be as visual and flamboyant a dish as it is. It was invented by farmers, grabbing whatever bits of meat, vegetable and fish they had available to them and using rice to bring it all together. Over time it's been refined and claimed by all sorts of people around Spain as their own. That's the great thing about paella, you can make it your own by taking the principle of it and adjusting it to embrace whatever ingredients are in season and around you.
Provided by Jamie Oliver
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Heat a large wide-based pan over a medium heat and add a lug of olive oil, the sliced chorizo and the pork belly. Fry for around 10 minutes, stirring occasionally. As soon as the chorizo starts taking on colour and the fat is beginning to cook out of it, add the chopped green pepper, chopped red pepper, garlic, onion, and parsley stalks along with a good pinch of salt, pepper, and the saffron. Fry gently for another 10 minutes, or until the vegetables have begun to soften. Meanwhile, pick through the shellfish and get rid of any clams or mussels that aren't tightly closed.
- Add the rice and jarred peppers and keep stirring for a few minutes until the rice is coated in all the lovely flavours, then pour in the tinned tomatoes and 3 1/3 cups (27 ounces)/800 ml stock, seasoning again with salt and pepper. Bring everything to the boil, then turn down to a medium to low heat and stir constantly for about 15 minutes. This combination of flavours will be absolutely beautiful, but you've got to help the dish along by doing your job and making sure each grain of rice gets the same amount of love. So every now and then, stir from the outside of the pan into the middle so you get a sort of pile of rice in the centre, making sure nothing is sticking to the bottom. Flatten the pile out with your spoon, then start the whole process again.
- After 15 minutes, the rice should be cooked, but still have a bit of a bite, so add the mussels or clams and the prawns.
- Keep stirring, and as the clams and mussels start to open and the prawns begin to turn pink, add your squid and green beans and cook for a further 5 minutes or so.
- Discard any clams or mussels that don't open. Stir in the chopped parsley leaves and the juice from 1/2 the lemon wedges, and bring to the table with the remaining lemon wedges on the side.
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