Paella For A Crowd Recipes

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BEST PAELLA



Best Paella image

A big pan of paella is the perfect choice when cooking for a crowd. All you need to round out the meal is fresh bread and a green salad.-Jane Montgomery, Hilliard, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 24 servings (1 cup each).

Number Of Ingredients 19

3 pounds uncooked skinless turkey breast, cubed
4 pounds uncooked chorizo, cut into 1-1/2-inch pieces or bulk spicy pork sausage
3 tablespoons olive oil
2 medium onions, chopped
1 medium sweet red pepper, chopped
4 garlic cloves, minced
1/2 teaspoon cayenne pepper
2 cups tomato puree
1 cup white wine or chicken broth
5 cups water
4 cups uncooked long grain rice
3-1/2 cups chicken broth
2 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon saffron threads or 2 teaspoons ground turmeric
1 bay leaf
2 pounds uncooked medium shrimp, peeled and deveined
3/4 cup pitted Greek olives
1/2 cup minced fresh parsley

Steps:

  • In a large skillet, cook turkey and chorizo in oil in batches until browned. Remove with a slotted spoon and keep warm. , In the same skillet, saute onions and red pepper until tender. Add garlic and cayenne; cook 1 minute longer. Stir in tomato puree and wine. Bring to a boil; cook and stir for 2 minutes or until thickened. , Transfer to a stock pot. Stir in the water, rice, broth, salt, thyme, saffron, bay leaf, turkey and chorizo. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender. , Add shrimp; cook for 2-3 minutes or until shrimp turn pink. Remove from the heat; discard bay leaf. Stir in olives and parsley.

Nutrition Facts : Calories 536 calories, Fat 26g fat (9g saturated fat), Cholesterol 159mg cholesterol, Sodium 1430mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 1g fiber), Protein 39g protein.

THE ULTIMATE PAELLA



The Ultimate Paella image

For a taste of seaside Spain, serve Tyler Florence's The Ultimate Paella recipe, an authentic rice dish studded with chicken, chorizo, clams, shrimp and lobster.

Provided by Tyler Florence

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 20

Chicken:
1 tablespoon sweet or smoked paprika
2 teaspoons oregano
1 (3 pound) frying chicken, cut into 10 pieces
Paella:
1/4 cup extra-virgin olive oil
2 Spanish chorizo sausages, thickly sliced
Kosher salt and freshly ground pepper
1 Spanish onion, diced
4 garlic cloves, crushed
Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
1 (15-ounce) can whole tomatoes, drained and hand-crushed
4 cups short grain Spanish rice
6 cups water, warm
Generous pinch saffron threads
1 dozen littleneck clams, scrubbed
1 pound jumbo shrimp, peeled and de-veined
2 lobster tails
1/2 cup sweet peas, frozen and thawed
Lemon wedges, for serving

Steps:

  • Combine the paprika and oregano in a small bowl. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.
  • Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.
  • In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.
  • Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

PAELLA FOR A CROWD



Paella For a Crowd image

Perfect for a large dinner party, this paella serves 12, but the recipe can easily be doubled to feed a crowd. It's a spectacular entree packed with calamari, clams, mussels, shrimp, chicken, and pork.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Number Of Ingredients 22

12 bone-in, skin-on chicken thighs (about 5 pounds)
3 tablespoons olive oil
2 teaspoons paprika
4 large tomatoes
1 large red bell pepper, cut into quarters, stemmed, seeded, and ribs removed
1 large green bell pepper, cut into quarters, stemmed, seeded, and ribs removed
2 teaspoons saffron
Coarse salt and freshly ground pepper
4 cups homemade or store-bought chicken stock, warmed
1/3 cup cognac
1 pound pork tenderloin, trimmed and cut into 1-inch cubes
1 large white onion, chopped
2 tablespoons finely chopped garlic
1 1/4 pounds calamari, cleaned and cut crosswise into 1/2-inch rings
12 jumbo shrimp, peeled and deveined
1 1/2 pounds short-grain white rice
16 littleneck clams, scrubbed
18 mussels, scrubbed
2 cups fresh or frozen peas
1/2 pound blanched haricot vert, trimmed and cut into 1 1/2-inch pieces
1/2 cup fresh flat-leaf parsley, chopped, for serving
Lemon wedges, for serving

Steps:

  • Place chicken in a large bowl and add 2 tablespoons olive oil. Sprinkle with paprika; turn chicken to coat. Cover and let marinate, refrigerated, at least 4 hours and up to overnight.
  • Bring a large pot of water to a boil; meanwhile prepare an ice-water bath. With a paring knife, core tomatoes and score an X on the bottoms. Working in batches, carefully lower them into boiling water; when skins begin to split, after 30 to 60 seconds, use a slotted spoon to transfer tomatoes to ice-water bath.
  • When tomatoes are cool, remove skins (using a paring knife, if necessary) and discard. Halve tomatoes. Remove seeds with a spoon, and discard. Finely chop tomatoes.
  • Cut peppers crosswise and into 1/4-inch strips; set aside. Using a mortar and pestle, grind together saffron and 1 1/2 teaspoons salt. Add saffron mixture to a medium bowl and add 1 cup chicken stock and cognac. Whisk until well combined, set aside.
  • Heat an 18-inch paella pan with at least 2-inch sides over two burners set at medium-high heat. Coat the bottom of the pan with remaining tablespoon olive oil. Season chicken thighs with salt and pepper and add to pan. Cook, turning, until golden brown on all sides, about 8 minutes. Season pork and add to pan. Cook, turning, until browned, about 6 minutes more.
  • Add peppers, onions, garlic, and tomatoes. Cook, stirring, about 8 minutes. Add calamari and shrimp and cook, stirring, about 2 minutes more.
  • Add rice to pan and stir to coat. Add reserved saffron mixture and let cook about 1 minute. Add 1 1/2 cups more stock and bring to a boil. Cook, rotating pan and stirring occasionally, 15 minutes. If rice appears dry around edges add more stock as necessary. Nestle clams, mussels, and peas into rice and add 1 cup stock. Cook, stirring occasionally, adding more stock as necessary (you may not need to use all the stock), until rice is tender, shellfish has opened, and nearly all the liquid has evaporated from the pan, about 20 minutes.
  • Turn heat to high. Add haricot vert, and stir to combine. Cook, without stirring, until vegetables are warmed through, and remaining liquid has evaporated, about 5 minutes. Season with salt. Sprinkle with parsley, and serve immediately with lemon wedges.

EASY PAELLA



Easy Paella image

An easy to make paella using chorizo, chicken, and shrimp.

Provided by mls

Categories     World Cuisine Recipes     European     Spanish

Time 1h

Yield 8

Number Of Ingredients 19

2 tablespoons olive oil
1 tablespoon paprika
2 teaspoons dried oregano
salt and black pepper to taste
2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
2 tablespoons olive oil, divided
3 cloves garlic, crushed
1 teaspoon crushed red pepper flakes
2 cups uncooked short-grain white rice
1 pinch saffron threads
1 bay leaf
½ bunch Italian flat leaf parsley, chopped
1 quart chicken stock
2 lemons, zested
2 tablespoons olive oil
1 Spanish onion, chopped
1 red bell pepper, coarsely chopped
1 pound chorizo sausage, casings removed and crumbled
1 pound shrimp, peeled and deveined

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.

Nutrition Facts : Calories 736.2 calories, Carbohydrate 45.7 g, Cholesterol 202.5 mg, Fat 35.1 g, Fiber 2.9 g, Protein 55.7 g, SaturatedFat 10.3 g, Sodium 1204.2 mg, Sugar 1.9 g

SPANISH PAELLA FOR A CROWD



Spanish Paella For A Crowd image

Make and share this Spanish Paella For A Crowd recipe from Food.com.

Provided by Deantini

Categories     Poultry

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 19

1 cup fresh parsley, chopped
1/2 cup lemon juice, divided
1 1/2 tablespoons olive oil, divided
2 garlic cloves, minced
1 cup water
1 teaspoon saffron
6 cups chicken broth
8 jumbo shrimp
2 chorizo sausages
4 ounces prosciutto
1 lb chicken breast (chicken thighs or both)
2 cups onions, chopped
1 cup red bell pepper, chopped
1 cup tomatoes, chopped, fresh (or canned)
1 teaspoon paprika
3 garlic cloves, minced
3 cups arborio rice
1 cup peas, frozen
8 mussels, fresh

Steps:

  • Combine parsley; 1/4 cup lemon juice, 1 tbsp olive oil and garlid to make herb blend. Set aside.
  • Prepare broth - mix together water saffron and chicken broth in saucepan.
  • Heat 1/2 tbsp oil in large skillet over medium heat.
  • Saute chicken and remove.
  • Saute sausage and prosciutto and remove.
  • Saute shrimp and remove.
  • Reduce heat to medium low.
  • Add onions and peppers and saute for 10 min or until soft.
  • Add tomatoes, paprika and garlic and cook for 5 min.
  • Add rice, cook for 1 min.
  • Add meat (not seafood), rice, herb blend, and broth.
  • Simmer on low for 10 minutes
  • Add mussels - cook 5 min.
  • Add shrimp and peas- cook 5 min.
  • Sprinkel 1/4 cup lemon juice on top.
  • Remove pan from heat, cover with a towel (or similar) and let sit for 10 minutes.

Nutrition Facts : Calories 572.2, Fat 15.9, SaturatedFat 4.6, Cholesterol 89.3, Sodium 996, Carbohydrate 72.4, Fiber 5, Sugar 5.3, Protein 32.1

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