Weeknight Paella Recipes
WEEKNIGHT PAELLA
Try our skillet-made, Spanish-inspired paella that's ready in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- In 12-inch skillet, heat oil over medium-high heat. Add rice mix and stir-fry vegetables; cook 2 to 3 minutes, stirring constantly, until rice mix begins to brown.
- Stir in broth, water, bay leaf and seasoning packet from rice mix. Heat to boiling; reduce heat to low. Cover; simmer 5 minutes.
- Stir in sausage and peas. Add chicken pieces. Heat to boiling over medium-high heat; reduce heat to low. Cover; simmer 10 minutes. Stir in shrimp. Cover; cook about 5 minutes or until shrimp and chicken are thoroughly heated. Remove bay leaf before serving.
Nutrition Facts : Calories 530, Carbohydrate 12 g, Cholesterol 170 mg, Fat 3, Fiber 0 g, Protein 45 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1430 mg, Sugar 2 g, TransFat 1/2 g
VEGETABLE PAELLA
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 3 cups water in a saucepan over high heat until steaming; reduce the heat to low and cover to keep hot. Heat 1 tablespoon olive oil in a paella pan or very large skillet over medium-high heat. Add the cauliflower and season with salt and pepper. Cook, stirring occasionally, until browned in spots, about 2 minutes. Transfer to a bowl.
- Add 2 more tablespoons olive oil to the skillet. Add the mushrooms in an even layer and season with salt and pepper. Increase the heat to high and cook, stirring, until browned and tender, 4 to 5 minutes.
- Add the remaining 1 tablespoon olive oil, the scallion whites, garlic and paprika; stir until the paprika is toasted, 30 seconds. Stir in the wine and cook until the pan is almost dry, about 1 minute. Add 3 cups hot water, the cauliflower, rice, 1 teaspoon salt and a few grinds of pepper. Stir once to distribute the ingredients but don?t stir again. Bring to a boil, then reduce the heat to medium low; cover with a lid or foil and cook until the liquid is absorbed and the rice is tender, about 14 minutes.
- Uncover and arrange the roasted pepper and olives on top. Increase the heat to medium to crisp the bottom, moving the pan for even browning, about 1 more minute. Top with the parsley and scallion greens.
Nutrition Facts : Calories 390, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 488 milligrams, Carbohydrate 55 grams, Fiber 5 grams, Protein 7 grams, Sugar 3 grams
EASY PAELLA
You may not think of paella as a weeknight dish, but this half-hour recipe might change your mind. The trick is to start it on the stove and finish it in a superhot oven so you get a nice, crisp crust on the bottom. The name "paella" refers not to a combination of rice, seafood, sausage and other meats, but rather to the paellera, a large pan that looks like a flat wok. But you don't need one to make a good paella. A cast-iron skillet will do just fine. Shrimp is called for here, but you can use chicken, sausage, vegetables, scallops, pork or firm tofu in its place.
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 500 degrees, or as near as you can. Warm the stock in a saucepan with the saffron. Place a 10- or 12-inch skillet over medium-high heat and add the oil. One minute later, add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Add the rice, and cook, stirring occasionally, until glossy -- just a minute or two. Season liberally with salt and pepper, and add the warmed stock, taking care to avoid the rising steam. Stir in the shrimp, and transfer the pan to the oven.
- Bake about 25 minutes, until all the liquid is absorbed and the rice is dry on top. Garnish, and serve immediately.
Nutrition Facts : @context http, Calories 605, UnsaturatedFat 11 grams, Carbohydrate 89 grams, Fat 15 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 2 grams, Sodium 1024 milligrams, Sugar 5 grams
WEEKNIGHT PAELLA
This is a super quick paella dish that can be made in about 1/2 an hour. The flavors aren't as complex as the original but this is close. It uses an already cooked rotisserie chicken.
Provided by mommyoffour
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In 12 inch skillet, heat oil over medium high heat.
- Add rice mix and stir fry vegetables; cook 2 to 3 minutes, stirring constantly, until rice mix begins to brown.
- Stir in broth, water, bay leaf and seasoning packet from rice mix.
- Heat to boiling; reduce heat to low.
- Cover; simmer 5 minutes.
- Stir in sausage and peas.
- Add chicken pieces.
- Heat to boiling over medium-high heat; reduce heat to low.
- Cover; simmer 10 minutes.
- Stir in shrimp.
- Cover; cook about 5 minutes or until shrimp and chicken are thoroughly heated.
- Remove bay leaf before serving.
Nutrition Facts : Calories 523.1, Fat 34.4, SaturatedFat 10.3, Cholesterol 121, Sodium 776.3, Carbohydrate 15.2, Fiber 5, Sugar 0.9, Protein 39.7
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Helpful Tips for Making Weeknight Paella Pick the right rice variety: “Paella rice” is short-grain Spanish rice that cooks to a firm, sticky bite. Common varieties include Bomba, …
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5/5 (2)Total Time 40 minsCuisine Spanish
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- Combine the chicken stock and saffron in a small saucepan and place over low heat. Do not let it come to a boil--you only want to warm up the stock and infuse it with the saffron.
- In a large saute pan, heat the olive oil over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until crisp. Add the onion and garlic and cook for 2 minutes. Add the rice, paprika, salt, and some ground black pepper and stir until fragrant, about 1 minute. Add the saffron-infused broth and diced tomatoes. Bring to a low simmer, cover, and cook over low heat for 15 minutes.
- Tuck in the shrimp, cover, and cook for 5 minutes more. Stir in the frozen peas, cover again, and cook for 5 minutes more. If you notice the rice seems dry through the cooking process, you can add up to 1/2 cup (125 ml) more chicken stock to loosen it, though you should know that paella is a dryer and stiffer rice dish than risotto.
- Stir in the cooked chicken, parsley, and lemon juice. Taste and adjust seasoning, if needed. Serve immediately.
WEEKNIGHT PAELLA | BETTER HOMES & GARDENS
Salt and black pepper Snipped fresh Italian parsley (optional) Directions Step 1 Thaw scallops and shrimp, if frozen. Rinse scallops; pat dry. Cut any large scallops in half. …
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- Thaw scallops and shrimp, if frozen. Rinse scallops; pat dry. Cut any large scallops in half. Prepare rice according to microwave package directions. Stir in turmeric.
- Meanwhile, in a large skillet heat oil over medium-high heat. Add scallops; cook 2 minutes or until opaque, turning once. Remove from skillet. Reduce heat to medium and add sausage to skillet. Cook and stir 2 to 4 minutes or until heated through and starting to brown. Stir in tomatoes and saffron. Cook and stir 2 minutes more.
- Stir hot rice, shrimp, and scallops into sausage mixture. Heat through. Season to taste with salt and pepper. If desired, sprinkle with parsley.
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