SHRIMP PAELLA
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- 1. Heat oil in 10"-12" paella pan (or large skillet) over medium-high heat. Add onions and chorizo; cook until onions are tender and chorizo turns golden brown, about 7 minutes. Stir in garlic; cook until fragrant, about 30 seconds more.
- 2. Add 1 3/4 cups water to pan; bring to boil. Stir in contents of yellow rice mix and alcaparrado. Boil rice mixture 1 minute; tightly cover pan. Reduce heat to medium-low; simmer until rice is tender and water is absorbed, about 25 minutes, adding shrimp and clams after 12 minutes.
- 3. Arrange pimiento strips over rice; sprinkle with parsley. Serve immediately.
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
GOYA SHRIMP PAELLA
Make and share this Goya Shrimp Paella recipe from Food.com.
Provided by Bren in LR
Categories Spanish
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in 10-12 inch paella pan (or large skillet) over medium-hi heat.
- Add onions and chorizo; cook until onions are tender and chorizo turns golden brown, about 7 minutes.
- Stir in garlic; cook until fragrant, about 30 seconds. Add 1 3/4 cups water to pan; bring to a boil. Stir in contents of yellow rice mix and Alcaparrado.
- Boil rice mixture 1 minute; tightly cover pan. Reduce heat to medium-low; simmer 12 minutes.
- Add shrimp, simmer for 13 more minutes, until rice is tender and water is absorbed.
- Arrange pimiento strips over rice; sprinkle with parsley. Serve immediately.
Nutrition Facts : Calories 218.4, Fat 13.9, SaturatedFat 4.2, Cholesterol 129.3, Sodium 794.9, Carbohydrate 4.6, Fiber 0.9, Sugar 1.5, Protein 18.2
GOYA PAELLA
Yield 8
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 400°F 2. In a paella pan, or large casserole, heat oil on medium. Brown the chicken on both sides. Add the chorizo when the chicken is half done. When both are browned, remove them and keep warm. 3. In the same pan stir in the onion, pepper and garlic. Cook until onions are translucent. 4. Stir in the rice and cook for 2 minutes, coating the rice with the oil. Stir in the water, salt, cubitos en polvo and sazón. Return the chicken and chorizo to the pan. Bring to a boil, cover tightly, and place in oven. 5. After 15 minutes, stir in the seafood. Cover and return to oven for 15 minutes. Remove from oven and check for doneness of all the ingredients. Return to oven if it needs more time. Otherwise, sprinkle the pimientos over the top, cover and let the dish rest for 10 minutes in a warm place.
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