RACH'S SHRIMP + CHORIZO PAELLA SHOWS HOW EASY IT IS TO SWAP INGREDIENTS
"We're making shrimp and chorizo paella, but it's really about learning the method," Rach says, "rather than one specific route to it."
Provided by Rachael Ray
Number Of Ingredients 25
Steps:
- For the paella spice, combine spices in small bowl
- For the paella, if whole, peel shrimp and save shells and heads as well
- Devein shrimp, cutting down backs of shrimp, then rinse and drain
- Toast shells of shrimp in saucepot over medium-high heat until pink, bright and fragrant, add stock and bring to boil, then reduce at low boil to 3 cups and strain
- Heat a large skillet over medium-high, add about 1 tablespoon EVOO, 1 turn of the pan, add the shrimp, salt and pepper and cook 2 minutes to just take the color off and get them going, then remove to a plate
- Add remaining oil, 1 turn of the pan, then cook chorizo 1 to 2 minutes to render out some of the fat, then remove
- Turn the heat down just a touch, then add onion and rice and toast 2 minutes, then stir in paella spice
- Grate in garlic, then stir in tomato paste
- Add sherry or white wine, turn up the heat, and pick up the browned bits using the tip of a wooden spoon
- Add about three-quarters of the stock, stir and bring to a boil over medium-high for 10 minutes, stirring occasionally, until most of the liquid is absorbed but not dry
- Turn the heat down to medium-low, add peas, stir, then add peppers
- Add back shrimp and chorizo, press into rice, then add remaining stock and cook 8 minutes more
- Douse pan with lemon juice and top with parsley to serve
BAKED 'PAELLA' WITH SHRIMP, CHORIZO AND SALSA VERDE
This nontraditional recipe features the ultimate paella cheat: The dish cooks in the oven, as opposed to being actively monitored on the stovetop over a flame. Cooking it this way won't get you the familiar socarrat on the bottom of the skillet, but the wonderfully crispy bits that develop at the edges of the roasting pan are delightful in their own way.
Provided by Yotam Ottolenghi
Categories grains and rice, seafood, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 19
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.
Nutrition Facts : @context http, Calories 980, UnsaturatedFat 36 grams, Carbohydrate 71 grams, Fat 53 grams, Fiber 6 grams, Protein 53 grams, SaturatedFat 15 grams, Sodium 1822 milligrams, Sugar 5 grams, TransFat 0 grams
SHEET-PAN PAELLA WITH CHORIZO, MUSSELS, AND SHRIMP
This classic Spanish dish comes together in a snap when cooked on a baking sheet.
Provided by Katherine Sacks
Categories Bake Kid-Friendly Dinner Mussel Shrimp Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Sheet-Pan Dinner Small Plates
Yield Makes 4 servings (8 cups)
Number Of Ingredients 19
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.
More about "baked paella with shrimp chorizo salsa verde recipes"
YOTAM OTTOLENGHI'S BAKED 'PAELLA' WITH PRAWNS, CHORIZO AND SALSA …
From delicious.com.au
- Heat the oven to 230°C. Add 90ml oil, parsley, half the chilli, roughly chopped garlic, 1/4 tsp 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.
- Keeping the heads and tails intact, remove and discard the prawn shells and transfer the prawns into the medium bowl with the salsa verde. Add the fish, lemon juice, 3/4 tsp salt and a good grind of pepper to the bowl with the shrimp and gently toss to combine.
- Meanwhile add chorizo, tomato, onion, tomato paste and remaining sliced garlic, chilli and remaining 45ml oil to a large (about 40cm x 28cm), deep metal roasting pan and toss to coat.
- Stir the rice, artichoke, capsicum, paprika, saffron, 11⁄2 tsp salt and a good grind of pepper into the pan. Pour in the stock and 480ml hot water and stir well to combine.
- Remove the pan from the oven, remove the foil and top with the marinated prawn and flounder, gently pushing them into the rice without mixing it around too much.
BAKED “PAELLA” WITH SHRIMP, CHORIZO AND SALSA VERDE
From everopensauce.com
Reviews 4Estimated Reading Time 7 minsServings 6
BAKED ‘PAELLA’ WITH SHRIMP, CHORIZO AND SALSA VERDE
From copymethat.com
BAKED ‘PAELLA’ WITH SHRIMP, CHORIZO AND SALSA VERDE
From pressreader.com
OVEN PAELLA WITH CHORIZO, CLAMS AND SHRIMP | WILLIAMS …
From williams-sonoma.com
SHEET PAN STEAM-BAKED PAELLA WITH SHRIMP AND CHORIZO
From oven.anovaculinary.com
BAKED 'PAELLA' WITH PRAWNS AND CHORIZO MAKES A HEARTY MEAL
From irishtimes.com
SHRIMP AND CHORIZO PAELLA RECIPE - EASY PAELLA AT …
From foxandbriar.com
OVEN-BAKED PAELLA WITH SEAFOOD AND CHORIZO
From williams-sonoma.com
BAKED PAELLA WITH SHRIMP CHORIZO SALSA VERDE RECIPES
From tfrecipes.com
YOTAM OTTOLENGHI’S BAKED ‘PAELLA’ WITH PRAWNS, CHORIZO …
From irishtimes.com
BAKED PAELLA WITH SHRIMP CHORIZO AND SALSA VERDE RECIPES
From tfrecipes.com
OVEN-BAKED SEAFOOD PAELLA - TOWN & COUNTRY MARKETS
From townandcountrymarkets.com
SHEET-PAN PAELLA WITH SHRIMP AND CHORIZO
From tablespoon.com
BAKED PAELLA WITH SHRIMP CHORIZO AND SALSA VERDE FOOD - HOME …
From homeandrecipe.com
CHICKEN PRAWN AND CHORIZO PAELLA IN THE OVEN
From allkitchencolours.com
BAKED ‘PAELLA’ WITH SHRIMP, CHORIZO AND SALSA VERDE RECIPE | EAT …
From eatyourbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love