Chicken And Shrimp Paella Recipes

EASY PAELLA RECIPE WITH CHICKEN AND SHRIMP

Steps:

• Chop your onion, mince your garlic, and slice your bell peppers.
• Slice your chicken breasts by butterflying them first. To do that, place your hand on top of the chicken breast and slice horizontally straight into the middle until you can unfold the chicken breast and its width doubles, and then slice into thin pieces.
• Once your chicken has been sliced, ensure your shrimp has been completely defrosted and rinsed. Pat it dry with some paper towel to remove excess water.
• Heat a large skillet over medium heat. While the skillet is heating, season the chicken breast slices with sea salt and pepper and 1/2 tsp paprika. Add 1 tbsp of your oil to the pan and after the oil is heated, add the chicken and cook until browned. Be careful not to turn the chicken too often. This prevents the browning process (which adds flavour).
• When the chicken is fully cooked, remove it to a bowl and place the pan back on the heat. Add 1 tbsp of oil and when it's heated, add the shrimp. While they're cooking, season the shrimp with the turmeric, garlic powder and a pinch of pepper (if you wish). You'll know they're done when they turn pink (a few minutes). Transfer to the same bowl as the chicken.
• Next, add the last tablespoon of your oil to the pan and add the onion and garlic. Cook for 2-3 minutes or until the onions soften slightly. Add the few tablespoons of white wine to the pan. It will start bubbling vigorously right away, so stir it around with the onions and garlic and let the wine soften the browned bits (leftover from the chicken and shrimp) stuck to the bottom of the pan. If you don't have any wine on hand, a few tablespoons of chicken broth will do the trick. Once you've deglazed the pan, add the rice, tomatoes (in their juice! Don't drain them!), chicken broth, and spices.
• Once it starts to boil, turn down the heat just slightly and simmer (covered) for about 15-20 minutes.
• Feel free to throw in your bell peppers at any time while the mixture is simmering. Since we have two small children I added the bell peppers right away in order to make sure they were soft. If you prefer them only slightly tender, leave the peppers out at this stage.
• The mixture will reduce considerably after 15-20 minutes. At this time, add the chicken and shrimp (and the peppers if you haven't yet) and continue simmering for 4-6 more minutes, or until rice is tender. Add salt and pepper to your taste (approx. 1/4 tsp each). The amount of salt you add will largely depend on what type of chicken broth you used; mine was homemade broth that contained no salt, so I added just under 1/2 tsp. If yours is store-bought, consider the amount of sodium in the broth before adding salt.
• Garnish with a little bit of chopped cilantro if you wish, and serve!

CHICKEN AND SHRIMP PAELLA

Steps:

• Season chicken with salt and pepper. In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium-high.
• Working in batches, cook chicken (do not crowd pot) until browned for about 7 to 8 minutes, turning once. Transfer to a plate and set aside. Reserve pot.
• Place bell pepper, chorizo, onion, garlic and tomatoes (with their juice) in pot. Season with salt and pepper. Cook, stirring occasionally, until liquid has evaporated; about 4 to 6 minutes.
• Add rice, stirring until translucent around edges; about 1 to 2 minutes.
• Add broth and chicken, bring to a boil.
• Reduce to a simmer, cover, and cook until rice begins to soften; about 10 minutes.
• Add peas and shrimp, submerging them in liquid. Cover and cook until shrimp are opaque throughout; about 4 to 6 minutes.

MIXED PAELLA WITH CHICKEN, SHRIMP, AND SAUSAGE

Steps:

• Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add sliced sausage, sliced chicken and cook for about 5 minutes, covered.
• Add chopped red bell pepper and green bell pepper, stir in with sausage and chicken, cover, and continue cooking for about 5 more minutes, on medium heat.
• Add shrimp and cook until shrimp just turns red. Add chopped green onions.
• Add spices (sweet smoked paprika and red chili powder), add just a touch of turmeric for color. Season with salt and pepper. Remove from heat and keep the skillet covered. The shrimp and green onions will continue cooking slightly when covered and off heat - without overcooking.
• Cook 2 cups of rice in a sauce pan according to package instructions.
• Add cooked rice into the skillet with shrimp, chicken and sausage. Mix everything well, so that olive oil, juices from spicy sausages, and other cooking juices and spices coat orzo or rice.
• Add some chicken stock or water to make paella more juicy vs. dry. Keep adding more chicken stock or water to achieve the desired consistency of your paella - I think the juicier it is, the better. Add more salt and pepper if needed.

QUICK PAELLA WITH CHORIZO, SHRIMP AND CHICKEN

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.

SPANISH-STYLE PAELLA

Steps:

• In a large saucepan or skillet over medium-high heat, cook sausage and chicken in oil for 5 minutes or until sausage is lightly browned and chicken is no longer pink, stirring frequently. Add garlic; cook 1 minute longer. Drain if necessary. , Stir in rice and onion. Cook until onion is tender and rice is lightly browned, stirring frequently. Add the broth, tomatoes, paprika, cayenne, salt and saffron. Bring to a boil. Reduce heat to low; cover and cook for 10 minutes. , Stir in the shrimp, peppers and peas. Cover and cook 10 minutes longer or until rice is tender, shrimp turn pink and liquid is absorbed. Top with fresh parsley and lemon wedges, if desired.

EASY CHICKEN AND SHRIMP PAELLA

Steps:

• Season chicken with salt and pepper. In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium-high. Working in batches, cook chicken (do not crowd pot) until browned, 7 to 8 minutes, turning once. Transfer to a plate (reserve pot); set aside.
• Place bell pepper, chorizo, onion, garlic, and tomatoes (with their juice) in pot; season with salt and pepper. Cook, stirring occasionally, until liquid has evaporated, 4 to 6 minutes.
• Add rice; cook, stirring, until translucent around edges, 1 to 2 minutes. Add broth and chicken; bring to a boil. Reduce to a simmer; cover, and cook until rice begins to soften, about 10 minutes. Add peas and shrimp, submerging them in liquid. Cover and cook until shrimp are opaque throughout, 4 to 6 minutes.

EASY PAELLA

Steps:

• In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
• Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
• Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

PAELLA WITH CHICKEN, CHORIZO AND SHRIMP

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.

CHICKEN AND SHRIMP PAELLA

Steps:

• Preheat oven to 400 degrees
• Sprinkle chicken with rosemary, 1/2 teaspoon salt and black pepper.
• Heat oil in a large nonstick skillet over medium-high heat and add chicken. Cook three minutes on each side until lightly browned. Remove from pan and keep warm.
• Remove sausage casings (if necessary) and add sausage to skillet and cook for a minute while stirring to crumble the sausage.
• Add onion and bell pepper and cook 7 minutes, stirring constantly.
• Add rice, tomato, paprika, saffron and garlic and cook 1 minute, stirring constantly.
• Return chicken to the pan and add broth and 1/4 teaspoon salt and bring to a boil.
• Cover pan and transfer to oven and bake for 10 minutes.
• Remove pan from oven and add shrimp, asparagus and peas. Return to oven for 5 more minutes.