PAELLA I
A very traditional paella, garnished with chorizo, chicken, peas, squid, mussels, and shrimp. Chorizo is a sausage spiced with garlic and chili powder; remove casing before cooking. A paella pan is recommended.
Provided by Christine
Categories World Cuisine Recipes European Spanish
Time 1h30m
Yield 6
Number Of Ingredients 20
Steps:
- Heat olive oil in paella pan over medium heat. Add onion, garlic and pepper; cook and stir for a few minutes. Add chorizo sausage, diced chicken, and rice; cook for 2 to 3 minutes. Stir in 3 1/2 cups stock, wine, thyme leaves, and saffron. Season with salt and pepper. Bring to the boil, and simmer for 15 minutes; stir occasionally.
- Taste the rice, and check to see if it is cooked. If the rice is uncooked, stir in 1/2 cup more stock. Continue cooking, stirring occasionally. Stir in additional stock if necessary: use up to 2 cups additional stock, 5 cups total. Cook until rice is done.
- Stir in squid, tomatoes, and peas. Cook for 2 minutes. Arrange prawns and mussels on top. Cover with foil, and leave for 3 to 5 minutes.
- Remove the foil, and scatter parsley over the food. Serve in paella pan, garnished with lemon wedges.
Nutrition Facts : Calories 524.1 calories, Carbohydrate 56.6 g, Cholesterol 106 mg, Fat 18.2 g, Fiber 3.3 g, Protein 28.8 g, SaturatedFat 4.3 g, Sodium 1162.2 mg, Sugar 4.8 g
PUMPKIN CHORIZO PAELLA
Sweet, Savory, and Spicy. Not too spicy though. This is good stuff. No seafood involved, although I bet it would be good with shrimp. I think this could use some more meat, but I'm a bit of a carnivore.
Provided by LilPinkieJ
Categories Gumbo
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- For Roasted Tomatoes:.
- Preheat oven to 325 degrees. Toss together chopped tomatoes, honey, olive oil, and salt and pepper to taste. Place on a lightly greased baking sheet. Roast in oven approximately 20 minutes.
- For Saffron Rice: (You could also use regular rice of course).
- Bring chicken broth to boil. Add saffron and Arborio rice. Bring back up to boil, then reduce to simmer. Simmer, covered, about 20 minute Do NOT drain rice before adding to paella mixture.
- For Paella:.
- Brown sausage, onion and garlic in large nonstick skillet over medium-high heat. Break sausage up into small chunks using the back of a wooden spoon. When brown, stir in saffron rice (with any remaining cooking liquid), roasted tomatoes, pumpkin, peas and spices. Simmer over medium-low heat until thickened, 5-10 minutes. Serve warm, garnished with fresh parsley and chives.
Nutrition Facts : Calories 529.9, Fat 30.3, SaturatedFat 11.3, Cholesterol 66.5, Sodium 1459.4, Carbohydrate 37.7, Fiber 2.4, Sugar 6, Protein 25
SHRIMP AND CHORIZO PAELLA
Make and share this Shrimp and Chorizo Paella recipe from Food.com.
Provided by Charlotte J
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a Dutch oven over medium heat.
- Add chorizo and cook until fat begins to render.
- Add garlic and saute until fragrant.
- Add saffron, rice and broth, cover pot and bring to a boil.
- Reduce heat and cook at a gentle simmer for 30 minutes.
- Stir in diced tomatoes and juice, cover pot and continue to cook another 25 minutes.
- Season shrimp with salt and pepper.
- Stir shrimp and peas into mixture, adding more broth if rice appears dry.
- Cover, and continue to cook until shrimp are coked through and rice is tender (about 10 - 15 minutes).
- Allow paella to rest for 5 minutes.
- Fluff rice with fork and serve.
CHICKEN AND CHORIZO PAELLA ON THE GRILL
Use an 8-person paella pan on the grill.
Provided by JWynne
Categories World Cuisine Recipes European Spanish
Time 3h
Yield 8
Number Of Ingredients 16
Steps:
- Place chicken on a plate and season with 1/2 teaspoon paprika, salt, and pepper. Refrigerate for 2 hours.
- Preheat a grill for medium heat. Place a large paella pan on the grate. Heat about 1 tablespoon olive oil in the pan. Add chicken; sear until browned, about 4 minutes per side. Remove chicken and wrap in aluminum foil.
- Heat remaining olive oil in the pan. Add tomatoes, onion, chorizo, and garlic. Cook until tomato juices are mostly reduced, 5 to 10 minutes. Stir in remaining paprika, turmeric, saffron, and oregano. Add rice and cook for 5 minutes. Pour in 4 cups chicken stock; increase heat to high. Stir once and close the grill lid. Cook until the rice on the bottom becomes crispy, about 8 minutes.
- Scrape the bottom of the pan and turn rice over 4 or 5 times until a crust forms at the bottom. Add bell pepper, string beans, and the chicken thighs. Pour in remaining chicken stock. Stir and flip rice until stock is absorbed and rice is tender, 10 to 15 minutes more. Garnish with almonds.
Nutrition Facts : Calories 739.4 calories, Carbohydrate 67.5 g, Cholesterol 78.5 mg, Fat 39 g, Fiber 6.8 g, Protein 30.5 g, SaturatedFat 9.1 g, Sodium 1068.9 mg, Sugar 3.9 g
CHICKEN AND CHORIZO PAELLA
This full-flavoured chicken and chorizo paella recipe allows you to make one dish and freeze a second. You'll have a delicious dinner tucked away for a rainy day, with minimal extra effort. Makes 2 meals, each serving 4. To freeze and reheat: Freeze half the paella in 2 freezer-proof boxes for up to 1 month. Thaw in the fridge for 24 hours or until completely thawed. Microwave in portions on high at 900W for 3-4 minutes, until piping hot.
Provided by English_Rose
Categories Low Cholesterol
Time 1h
Yield 2 4 portion servings
Number Of Ingredients 14
Steps:
- Heat 2 large, deep frying pans over a medium heat. When hot, divide the chorizo between the pans and cook, stirring occasionally, for 3-4 minutes, until turning golden and the oil has been released. Remove with a slotted spoon and set aside.
- Divide the chicken between the pans and cook for 3-4 minutes, stirring, until golden. Remove with a slotted spoon and set aside.
- Add 1 tablespoon olive oil to each pan, then divide the onions between them. Cook, stirring occasionally, for 6-8 minutes, until softened. Divide the garlic and paprika between each pan and cook for 1 minute. Divide the rice between them, stir to coat in the oil. Add half the hot stock to each. Simmer for 10 minutes, stirring occasionally.
- Return the chicken to the pans and divide the peppers, beans and tomatoes between the pans. Stir and cook for 5 minutes, adding a little more stock or hot water if necessary.
- Season and stir the chorizo and parsley into each pan. Divide 1 pan of the paella between 2 freezer-proof boxes, cool, label and freeze (see freezing tip).
- Continue to cook the other paella for 5 minutes or until the rice is just tender and most of the liquid has evaporated. Serve with lemon wedges to squeeze over.
Nutrition Facts : Calories 3315, Fat 143.8, SaturatedFat 43.9, Cholesterol 477.4, Sodium 3619.2, Carbohydrate 339.6, Fiber 16.6, Sugar 32.2, Protein 155.9
BROWN RICE, CHICKEN, AND CHORIZO PAELLA
My husband is a Spaniard, so I started looking into paella. It took me 4 times to get this right. It has become his favorite dish and expects me to make this every week. I have tweaked this recipe to our taste, so the red pepper, capers, and black olives are simply a preference for us. The vinegar is a Spanish thing, so I always add it. You can leave a little broth in the paella, or cook until the broth is fully absorbed. It is simply a preference.
Provided by Mariposa
Categories World Cuisine Recipes European Spanish
Time 2h
Yield 8
Number Of Ingredients 20
Steps:
- Measure salt, paprika, red pepper, turmeric, and saffron into a small bowl and set spice mixture aside.
- Heat olive oil in paella pan or large pot over medium heat. Add chicken and chorizo and cook until browned, 5 to 10 minutes. Transfer meat to a platter. Add onion, bell pepper, parsley, and garlic to the pot. Cook, stirring occasionally, for 5 minutes. Add rice, tomato, and roasted red peppers. Cook until rice begins to brown, about 5 minutes more. Add spice mixture and broth. Return chicken and chorizo to the pot, burying them in the paella.
- Increase heat to high and bring the pot to a boil, stirring every 10 minutes. Reduce heat to medium and cook, uncovered, 50 to 55 minutes more. Add thawed peas and carrots, black olives, capers, and apple cider vinegar and stir. Cook until everything is heated through, 3 to 5 more minutes.
Nutrition Facts : Calories 465.1 calories, Carbohydrate 43.3 g, Cholesterol 63.2 mg, Fat 22 g, Fiber 3.3 g, Protein 21.9 g, SaturatedFat 6.3 g, Sodium 1630.5 mg, Sugar 3.1 g
PAELLA WITH CHICKEN, CHORIZO AND SHRIMP
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- In a mortar or food processor, grind parsley, almonds and garlic to a paste. Set aside. Place stock in saucepan, add saffron, bring to simmer and remove from heat.
- Heat oil in 17-inch paella pan, on two burners if necessary, or in two 13-inch pans. Add chorizo and saute until heated through. Remove from pan. Season chicken with salt and pepper, place in pan and saute until nicely browned, leaving legs and thighs in pan a little longer than breast pieces. Remove chicken. Lower heat. Saute onion and leek until soft but not brown.
- Preheat oven to 400 degrees. Add red and yellow peppers to paella pan. When soft, add tomatoes and wine. When most of the liquid has evaporated, add paprika and rice and stir to coat. Add stock mixture and stir. Simmer 5 minutes.
- Fold in parsley mixture, beans and chorizo. Add chicken and simmer another 5 minutes. Arrange shrimp on top. Place in oven about 15 minutes, until chicken and rice are cooked.
- Remove from oven, cover loosely with foil and set aside 10 minutes. Garnish with olives and serve.
Nutrition Facts : @context http, Calories 613, UnsaturatedFat 27 grams, Carbohydrate 16 grams, Fat 41 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 11 grams, Sodium 1254 milligrams, Sugar 6 grams, TransFat 0 grams
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