Colleens Weeknight Paella Recipes

VEGETABLE PAELLA WITH CHORIZO

Steps:

• Heat oven to 450 degrees. In a 12-inch cast-iron or ovenproof skillet, heat 2 tablespoons oil over medium. Add onion and garlic and cook, stirring occasionally, until softened, about 3 minutes. Add tomato paste and cook, stirring, until lightly caramelized, about 2 minutes. Stir in rice, paprika and remaining 1 tablespoon oil; season with salt and pepper. Cook, stirring, until well combined and rice begins to toast, about 1 minute.
• Stir in cauliflower, brussels sprouts, peas, chorizo and broth, season with salt and pepper and bring to a boil over high heat. Transfer to the oven and bake, uncovered and without stirring, until rice is tender and all of the liquid is absorbed, about 20 minutes.
• Transfer paella to stovetop and cook over medium heat, without stirring, to crisp up the bottom layer of rice, 2 to 3 minutes. You will hear it crackle; be careful not to burn. Let stand for 5 minutes, then sprinkle with scallions and serve with lemon wedges.

WEEKNIGHT PAELLA

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.