Baked Paella With Shrimp Chorizo Salsa Verde Recipes

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RACH'S SHRIMP + CHORIZO PAELLA SHOWS HOW EASY IT IS TO SWAP INGREDIENTS



Rach's Shrimp + Chorizo Paella Shows How Easy It Is To Swap Ingredients image

"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

1 tablespoon pimenton/smoked sweet paprika
2 teaspoons chili powder (⅔ palmful)
1 teaspoon cayenne pepper (⅓ palmful)
1 teaspoon ground turmeric
½ teaspoon saffron threads
1 pound large shrimp in shell
1 quart vegetable or chicken stock OR 3 cups stock plus one 6-ounce bottle clam juice
optional
2 tablespoons extra-virgin olive oil (EVOO)
Salt and pepper
About ½ pound chorizo or plant-based chorizo
peeled and diced
1 small white or yellow onion
finely chopped
1 cup short-grain rice
such as Bomba or Arborio
2 cloves garlic
grated or chopped
1 scant tablespoon tomato paste
½ cup dry sherry or white wine
¾ cup fresh or frozen peas
¼ cup diced pimentos or piquillo peppers
1 lemon
juiced
Chopped flat-leaf parsley

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



Baked 'Paella' With Shrimp, Chorizo and Salsa Verde image

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

9 tablespoons/135 milliliters olive oil
1/2 packed cup/30 grams chopped fresh parsley
2 mild red or green chiles, such as Anaheim chiles, halved lengthwise, seeded and thinly sliced
7 garlic cloves, 2 roughly chopped and 5 thinly sliced lengthwise
Kosher salt and black pepper
1 1/3 pounds/600 grams whole, shell-on tiger or jumbo shrimp (prawns)
3/4 pound/340 grams boneless, skinless halibut fillet, cut into 6 equal pieces
2 lemons, 1 squeezed to get 1 1/2 tablespoons juice and 1 cut into 6 wedges
1/2 pound/225 grams fresh chorizo, casing discarded and chorizo roughly crumbled
2 large vine tomatoes (14 ounces/400 grams), roughly grated and skins discarded
1 medium yellow onion, finely chopped (about 5 ounces/150 grams)
1 tablespoon tomato paste
14 ounces/400 grams bomba rice
10 ounces/285 grams jarred or canned artichoke hearts marinated in oil, drained and halved
1 red bell pepper, stemmed, seeded, then cut into 1/2-inch/1-centimeter strips
1 1/4 teaspoons smoked sweet paprika
1 teaspoon saffron threads
3 1/4 cups/780 milliliters fish stock, warmed
2 cups/480 milliliters hot water

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



Sheet-Pan Paella with Chorizo, Mussels, and Shrimp image

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

Nonstick vegetable cooking spray
1 cup short-grain rice (such as Arborio)
1 3/4 cups low-sodium chicken broth
1 bay leaf
1 teaspoon freshly ground black pepper
3/4 teaspoon smoked paprika
1/8 teaspoon saffron
1 1/2 teaspoons kosher salt, divided
2 ounces dried Spanish chorizo, casing removed, thinly sliced (about 1/2 cup)
1 shallot, thinly sliced
4 ounces medium shrimp, peeled, deviened, tails left intact
1 pound mussels, scrubbed, debearded
3/4 cup canned chopped tomatoes
1/2 cup frozen peas
1/2 cup sliced roasted red peppers
1/4 cup green olives (such as Cerignola or Castelvetrano), pitted, sliced
1/4 cup coarsely chopped fresh parsley
Special equipment:
2 (18x13") rimmed baking sheets

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.

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  • 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.


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