Ivy Mannings Quick Chicken Paella With Sugar Snap Peas Recipes

CHICKEN AND SUGAR SNAP PEA SAUTE

Steps:

• In a nonstick skillet, heat 1/3 of oil over high heat.
• Add peas and stir fry until bright green, 2-3 minutes.
• Remove from pan and set aside in bowl.
• Place flour in shallow pan.
• Cut chicken into 1x2 inch strips or bite size pieces (strictly preference here), season with salt and pepper and dredge in flour, shaking off excess.
• Discard leftover flour.
• In same skillet, heat remaining oil over high heat.
• Add chicken and cook, stirring, until lightly browned, about 4 minutes.
• Transfer chicken to bowl with peas.
• Add chicken broth and garlic to skillet and cook until reduced by half, about 5-7 minutes.
• Reduce heat to medium and return chicken and peas to skillet.
• Cook until just heated through.
• Add parsley, juice and zest.
• Adjust seasoning with salt and pepper.
• Substitution Suggestions: I use a bag of frozen sugar snaps, or a bag of frozen stir fry veggies.
• Any of your favorite veggies would do.
• This also goes well with rice.

ALL-AMERICAN PAELLA

Steps:

• In a very large skillet (at least 14 inches in diameter), or in a 15-inch paella pan, heat three-quarters of a cup of the olive oil over high heat until very hot, about two minutes. Add the chicken-wing drumsticks and the sausages and saute, turning frequently, for about five minutes, until the meats are nicely browned. Remove and set aside.
• Preheat the oven to 350 degrees.
• Discard the oil in the skillet and add the remaining quarter cup of olive oil; heat over medium-high heat for 30 seconds. Add the onion and garlic and saute for five minutes, stirring frequently, or just until the onion begins to turn golden brown. Add the chopped tomatoes, pureed red peppers and pulverized chili pepper, and simmer over medium-high heat for five minutes, stirring frequently.
• Add the rice to the skillet and stir over medium-high heat for two minutes. Add the hot chicken broth, white wine, lemon juice, parsley, chives, bay leaf, salt, pepper and hot-pepper sauce. Stir over medium-high heat for five minutes.
• Turn off the heat and add to the skillet the reserved chicken wings and sausages, the lobster, ham, mussels, squid and sugar snap peas. Stir once, carefully, and place the skillet, uncovered, in the preheated oven. After 20 minutes, taste the rice to make sure it is completely cooked. If so, remove from oven and cover loosely with foil. Let rest for 10 minutes before serving.

PAELLA WITH ASPARAGUS AND SUGAR SNAP PEAS

Steps:

• Cook asparagus in large saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain, rinse under cold water, and drain again.
• Bring 4 1/2 cups broth to simmer in medium saucepan over medium heat. Add reserved shrimp shells; simmer 10 minutes. Bring wine to simmer in small saucepan over medium heat; add saffron and set aside 5 minutes to steep. Strain saffron-infused wine into 8-cup measuring cup. Strain in shrimp broth. Add enough chicken broth to measure 5 cups broth mixture.
• Heat oil in large wide pot (at least 3 inches deep) over medium-high heat. Add chorizo and sauté until lightly browned, breaking into 1/2-inch pieces with side of spoon, about 5 minutes. Add onions. Reduce heat to medium and sauté until onions are slightly soft, about 5 minutes. Add garlic and stir 2 minutes. Add tomato and peppers. Sauté until tomato is soft and juices evaporate, about 3 minutes. Mix in paprika and salt, then rice. (Asparagus, broth mixture, and rice mixture can be prepared 2 hours ahead. Let each stand at room temperature.)
• Preheat oven to 350°F. Add broth mixture to rice mixture and bring to boil over high heat, stirring frequently. Reduce heat to low and simmer 2 minutes, stirring occasionally. Remove pot from heat. Scatter shrimp over. Tuck clams and mussels into rice mixture, hinged side down. Place pot in oven and bake paella, uncovered, 15 minutes. Sprinkle peas and asparagus over. Continue to bake until broth is absorbed, rice is tender, and clams and mussels open, about 5 minutes longer. Transfer pot to work surface. Cover with foil; let stand 5 minutes.
• Transfer paella to large shallow dish. Garnish with lemon wedges and serve.