Seafood And Chicken Paella With Artichoke Hearts Recipes

Steps:

• Cut the red pepper, removing the seeds and slice into 4 sections. In the oven (475) or over the grill, roast the peppers until charred, about 12 - 15 minutes. Remove the pepper to a bowl and place a plate over it to steam the veggies for about 10 - 15 minutes. Remove the skin and cut the peppers into strips. Set aside in a baggie.
• In a bowl, combine the olive oil, Italian seasoning, garlic, salt and pepper. In two separate containers, add the marinade to the chicken and the prawns. Cover and refrigerate overnight.
• Remove the chicken from the marinade, reserving the marinade. Heat about 1 T of the marinade in a skillet over medium high heat and cook the chicken until lightly brown. Remove the chicken to a plate.
• Add the sausage to the pan and cook over medium heat until well browned. Remove to the plate.
• Add a bit of the reserved marinade to the skillet and add the onions and garlic. Cook until soft. Stir in the rice and brown slightly.
• Remove the onions/rice mixture to a paella pan. Using part of the chicken stock, deglaze the skillet and add the liquid to the rice.
• Add the rest of the broth, tomatoes, saffron threads, chicken and sausage. Bring to a boil, cover and simmer for 25 minutes, stirring occasionally until rice is tender.
• Cover the peas with warm water for about 10 minutes to bring them to room temperature. Drain.
• Add white wine, peas, scallops and artichoke hearts; toss gently.
• Drain shrimp; push into rice mixture along with the clams. Add the red pepper.
• Bake, covered in 350 oven for 15 - 20 minutes, or until shrimp are pink and clams are open.
• Garnish with parsley, lemon slices and parmesan cheese.

Steps:

• Heat oil in a dutch oven (or other large cooking pot) over medium high heat.
• Add onion, garlic; sauté 2 minutes.
• Add saffron liquid, 1 cup water, tomatoes, chicken broth, red& black pepper and bring to a boil.
• Stir in rice, cover, reduce heat and simmer 10 minutes.
• Stir occasionally.
• After 10 minutes check consistency of rice – should be creamy with some liquid.
• If necessary add more water until rice is tender and creamy.
• Add artichokes, vermouth, seafood& fish.
• Cover and simmer 5 minutes or until mussel (or clam) shells open.
• Discard any unopened shells.
• Sprinkle with parsley.

Steps:

• Squeeze 1 lemon half into large bowl of cold water. Working with 1 artichoke at a time, trim all but 1 inch from artichoke stem. Break off all dark green leaves from artichoke until only pale green leaves remain. Using large serrated knife, cut off top 2/3 of leaves from artichoke. Rub cut edges with other lemon half. Using paring knife, trim any dark green parts from outer heart and stem. Quarter artichoke through stem. Using spoon, scrape out fuzzy choke. Thinly slice artichoke heart and place in bowl of lemon water. Repeat with remaining artichokes.
• Place chicken breasts between 2 sheets of plastic wrap. Using mallet, pound to 1/2- to 1/3-inch thickness. Whisk flour, salt, and pepper in small bowl. Dredge chicken breasts in flour mixture; shake to remove excess. Place on plate.
• Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add 3 chicken breasts and cook until golden brown and just cooked through, about 3 minutes per side. Transfer chicken to another plate. Repeat with 1 tablespoon oil and remaining chicken breasts.
• Add remaining 1 tablespoon oil to same skillet. Add shallots; sauté until beginning to soften, about 1 minute. Drain artichokes; add to skillet and sauté until beginning to soften, about 3 minutes. Add wine to skillet and simmer until wine is almost absorbed, scraping up any browned bits, about 1 minute. Add chicken broth and 4 teaspoons tarragon; cover and simmer until artichoke hearts are tender, about 5 minutes. Season sauce with salt and pepper. Return chicken breasts with any accumulated juices to skillet. Gently toss to combine. Remove skillet from heat. Add butter and stir gently until butter is melted. Transfer to platter. Sprinkle with additional tarragon and serve.

Steps:

• Preheat oven to 350 degrees, with rack in lowest position. In a saucepan, combine broth, saffron (if using), and paprika; bring to a simmer and keep warm.
• In a large skillet (at least 12 inches wide), heat oil over medium. Season chicken with salt and pepper. When oil is very hot, cook chicken, skin side down, until skin is golden, 5 to 7 minutes. Flip, spoon off all but 1 teaspoon fat from skillet, and push chicken to side.
• Add chorizo to skillet and cook until browned, about 3 minutes. Add onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add tomatoes and cook, stirring frequently, until thickened, about 10 minutes.
• Add rice; stir to coat thoroughly with tomato-chorizo mixture. Stir in hot broth and 1/2 teaspoon salt (skillet will be very full). Arrange chicken evenly on top, making sure rice is submerged. Bring to a boil and cook, stirring rice occasionally, 8 minutes. Nestle mussels in cooking liquid and cook 2 minutes more. Arrange shrimp on top.
• Place skillet in oven and cook until all liquid is absorbed, 10 to 12 minutes. Let paella stand 10 minutes before serving.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
• Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.