Shrimp Paella With Chorizo Recipes

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.

Steps:

• In a Dutch oven, heat the olive oil over medium heat. Add the chorizo and cook until it releases its fat. 8 to 10 minutes. Add the chicken, onions and garlic and brown the chicken on all sides, about 10 minutes.
• Add the rice and toast for 30 seconds. Add the tomato paste, followed by the saffron and then the wine, stirring. Add the chicken stock, cover and cook--no stirring--for 20 to 25 minutes. By then the rice should be almost done.
• Add the shrimp, mussels and peas and continue to cook until the rice is fluffy and the mussels have opened. Season with salt and pepper. Finish with the scallions and serve.

Steps:

• Shrimp are normally an ingredient in paella and so is chorizo but I left the chicken and several other ingredients out to simplify it for you.
• In a large saute pan heat chorizo over medium heat until fat is rendered, about 3 minutes. Add garlic and cook, stirring, until fragrant. Add tomato, chicken broth, and saffron; bring to a simmer. Season generously with salt and pepper. Add rice and frozen peas; stir to combine. Cover and bring up to a simmer. Let cook for about 2 minutes. Season shrimp with salt and pepper and lay on top of rice mixture. Cover and continue to cook until shrimp are just done, about 4 more minutes. Season with salt and pepper, if necessary, and serve.

Steps:

• In a Dutch oven, saute red pepper and onion in oil until tender. Add the rice, garlic and chipotle pepper; saute 2 minutes longer. Add the broth, tomatoes and saffron. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until liquid is absorbed. Let stand for 5 minutes., Meanwhile, in a large bowl, combine the shrimp, chicken sausage and mango; sprinkle with lime juice and cayenne. Transfer to a grill wok or basket. Grill, covered, over medium heat for 5-8 minutes or until shrimp turn pink, stirring occasionally., Add shrimp mixture to Dutch oven; toss to combine. Garnish with lime wedges and cilantro.

Steps:

• Arrange rack in center of oven and preheat to 350°F. Coat rimmed baking sheet with cooking spray. Spread rice on sheet and toast 5 minutes.
• Meanwhile, bring broth, bay leaf, pepper, paprika, saffron, and 1 tsp. salt to a low boil over medium heat in a medium saucepan. Pour broth mixture into a measuring cup with a spout.
• Remove rice from oven and stir. Arrange chorizo and shallots evenly over rice and pour broth mixture carefully over. Cover baking sheet with inverted second baking sheet, then bake 20 minutes. Carefully remove top baking sheet, stir rice mixture, and continue to bake, uncovered, 5 minutes more.
• Combine shrimp with remaining 1/2 tsp. salt in a medium bowl. Remove baking sheet from oven, discard bay leaf, and stir rice mixture again. Scatter shrimp, mussels, tomatoes, peas, red peppers, and olives over rice. Continue baking until rice is tender, shrimp is opaque and pink, and mussels have opened, about 8 minutes more. Transfer mixture to a serving bowl and toss with parsley.

Steps:

• The broth and flavorings. In a large (12-quart) stock pot, combine the broth and salt. Measure in 1 gallon of water, cover the pot and set over medium-low heat.
• Roast the fresh tomatoes on a rimmed baking sheet 4 inches below a preheated broiler until blackened and blistered, about 6 minutes per side. Cool, then peel (if you wish). Scoop the tomatoes (fresh roasted or canned roasted) into a blender or food processor, along with all their juices. Puree and set aside.
• Roast the poblanos over a gas flame or 4 inches below a preheated broiler, turning frequently, until blackened all over, about 5 minutes for the open flame, 10 minutes under the broiler. Collect in a bowl and cover with a kitchen towel. When cool rub off the blackened skin and pull out the stem and seed pod, then tear the chiles open, scrape out the seeds and rinse briefly under cold water to remove stray bits of skin and seeds. Chop into ½-inch pieces.
• Brown the chicken. Sprinkle the skin side of the chicken thighs with salt. Set the paella pan over the burner or wood fire-the burner set on high, the wood fire stoked to an impressive blaze. Give the pan a minute or so to heat up, then add the olive oil. Tip the pan to distribute the oil, then immediately start laying in the chicken, skin-side down. Sprinkle with salt. Fry-move the pieces around as necessary to ensure they're not sticking and that they are cooking evenly-until the skin is deeply golden, about 10 minutes. Turn the chicken thighs over (I like to do this with a pair of tongs), and fry until browned and cooked through (juices from a small cut at the thickest part will run clear), 8 to 10 minutes longer. Remove to a rimmed baking sheet and keep warm in a low oven.
• Cook the flavorings. Immediately add the onion and chorizo to the pan. Stir (I use a long-handled grilling spatula), breaking up lumps of chorizo, until the chorizo is cooked through and the onion is beginning to brown, about 10 minutes. Add the garlic and stir for a couple of minutes longer. Stir in the tomatoes and poblanos, and cook, stirring nearly constantly, until the mixture is very thick and the oil has separated from it, 7 or 8 minutes.
• Start cooking the rice. If using wood, make sure you fire is still stoked to burn very hot. Add the rice to the flavorings, stir to combine, and keep stirring for 4 or 5 minutes, until a good portion of the rice has turned from translucent to milky white. Pour in the broth mixture and set a timer for 12 minutes. Stir once a minute, slowly and thoroughly scraping across the bottom of the pan and moving the rice from edges into the center. At 12 minutes, the rice should have absorbed enough liquid to look like risotto. Check a kernel of rice: it should be getting soft, but still have a tiny bit of chalkiness at the center. If the rice doesn't look or taste ready, let it cook another minute or two.
• Add the chicken and shellfish. Working quickly (I usually ask for help from a guest at this point), nestle the chicken thighs into the center of the rice, lay the shrimp in a ring around the chicken and arrange the mussels in the rice around the edge of the pan. Cover the pan with two pieces of heavy duty foil (it's typically 18 inches wide) or with a folded-up tablecloth. Turn the burner to its lowest setting or remove the burning logs from under the paella (but leave the embers). Let stand for 10 minutes to cook the shrimp and mussels and finish cooking the rice.
• Serving the paella. Uncover the paella and sprinkle with the peas, parsley, and, if you're using it, the tequila. Using a large serving spoon, gently fluff the mussels and shrimp into the rice mixture. (You can do the same thing with the chicken, but it's more difficult.) You can breathe a sigh of relief. You're ready to serve.

Steps:

• Heat the oven to 450 degrees Fahrenheit/230 degrees Celsius.
• Add 6 tablespoons/90 milliliters oil, the parsley, half the chile, the roughly chopped garlic, 1/4 teaspoon salt and a grind of pepper to the bowl of a food processor and pulse until finely chopped, scraping down the sides of the bowl as needed. Scrape half the salsa verde into a medium bowl and reserve the remaining salsa verde.
• Keeping the heads and tails intact, remove and discard the shrimp shells and transfer the head-on shrimp into the medium bowl with the salsa verde. Add the halibut, lemon juice, 3/4 teaspoon salt and a good grind of pepper to the bowl with the shrimp and gently toss to combine. Transfer to the refrigerator to chill while you continue with the rest.
• Add the chorizo, tomatoes, onion, tomato paste and the remaining sliced garlic, chile and 3 tablespoons oil to a large (about 15-by-10 inches/40-by-28 centimeters), deep metal roasting pan and toss to coat. Transfer to the oven and cook until sauce is thickened and browned at the edges, stirring once halfway through, about 20 minutes.
• Stir the rice, artichokes, bell pepper, paprika, saffron, 1 1/2 teaspoons salt and a good grind of pepper into the pan. Pour in the stock and hot water and stir well to combine. Cover with foil and return to the oven until the rice is cooked through and most of the liquid has been absorbed, about 25 minutes. Increase the oven temperature to 500 degrees Fahrenheit/260 degrees Celsius.
• Remove the pan from the oven, remove the foil and top with the marinated shrimp and halibut, gently pushing them into the rice without mixing it around too much. Return to the oven, uncovered, until the shrimp and halibut have cooked through, about 5 minutes.
• Spoon the reserved salsa verde over the paella. Serve warm, with the lemon wedges alongside.

Steps:

• Trim off the stems from the artichokes flush with the bottom, and then pull away their outer leaves down to the inner yellow ones. Cut off the top of each artichoke down to the yellow part. Cut each artichoke in half lengthwise.
• In a large sauté pan, heat the 3 tablespoons oil over medium heat. Add the artichokes and garlic and sauté, turning the artichokes often, until they are almost tender but still a little crunchy, about 5 minutes. Transfer to a plate and set aside in a warm place.
• Add the shrimp, increase the heat to medium-high, and sauté until just turning pink and curling up, about 5 minutes. (Add more oil if necessary to keep them from burning.) Transfer to the plate with the artichokes.
• Add the sausage and sauté, stirring from time to time to break it into large clumps, until firm, about 5 minutes. Add the rice, stir to mix, and sauté until it is opaque, 2 to 3 minutes.
• Stir in the 6 cups water and the salt and bring to a boil. Decrease the heat to maintain a brisk simmer and cook, stirring often, until the rice is al dente and the liquid is mostly absorbed, about 20 minutes. (Add more water if the dish starts to dry out before the rice is cooked.)
• Stir in the saffron, then the artichokes and shrimp. Cover the pan loosely with a kitchen cloth and let stand for 10 minutes for the rice to steam dry. Serve hot.

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.