PAELLA, ALA ELECTRIC SKILLET
This recipe is a conglomeration of close to a dozen different recipes found here and elsewhere, modified to suit our spicy/garlickly palates, and adapted for the use of a large electric skillet. The whole process is much easier than it sounds, especially if you do all your chopping/slicing/dicing prior to final assembly. The electric skillet makes the actual cooking a "no-brainer". Thanks for all the great ideas - we absolutely love this dish!
Provided by UTcooks
Categories One Dish Meal
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 21
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!
Nutrition Facts : Calories 477.1, Fat 14.4, SaturatedFat 4, Cholesterol 135, Sodium 1109, Carbohydrate 49.8, Fiber 3.4, Sugar 4.6, Protein 31.3
CAST IRON PAELLA RECIPE BY TASTY
This simplified version of the popular Spanish rice and seafood dish will leave you scraping your bowl clean. Because of cast iron's high heat retention, a delicious crusty layer of rice will develop on the bottom, and serving the dish straight from the pan makes for a beautiful centerpiece at the dinner table. You and your guests won't be able to resist scooping for seconds.
Provided by Betsy Carter
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
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!
Nutrition Facts : Calories 1150 calories, Carbohydrate 97 grams, Fat 68 grams, Fiber 5 grams, Protein 34 grams, Sugar 16 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
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