Paella In Quince Recipes

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QUICK AND EASY PAELLA



Quick and Easy Paella image

Consider this a gateway paella and the first step to a serious, lifelong addiction. When I first do a version of a classic dish like paella, I try to use a minimum number of ingredients and steps to focus on technique. After learning the method, you'll ideally use a wider variety of ingredients, like clams, mussels, squid, and chicken, which will make your rice that much more interesting. Garnish with extra virgin olive oil, freshly chopped flat-leaf parsley, and lemon wedges.

Provided by Chef John

Categories     World Cuisine Recipes     European     Spanish

Time 1h10m

Yield 6

Number Of Ingredients 14

1 pound jumbo shrimp, peeled and deveined, shells reserved
2 teaspoons olive oil
½ teaspoon saffron threads, or more to taste
2 ¼ cups chicken broth
1 tablespoon olive oil
8 ounces chorizo sausage, sliced into thin rounds
½ yellow onion, diced
2 cloves garlic, minced
1 ⅓ cups Arborio rice
½ cup green peas
1 red bell pepper, cut into thin strips
salt to taste
1 teaspoon paprika
1 pinch cayenne pepper, or more to taste

Steps:

  • Cook and stir reserved shrimp shells and 2 teaspoons olive oil in a saucepan over medium heat until shells are pink and fragrant, 1 to 2 minutes. Stir saffron into shells; add chicken broth, bring to a simmer, and cook until broth is a rusty brown and fragrant, about 20 minutes.
  • Strain saffron broth through a fine-mesh sieve; measure out 2 cups of broth, pour into a small saucepan, and place over low heat to keep broth hot.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Heat 1 tablespoon olive oil in a large, oven-proof skillet over medium heat. Cook chorizo slices in hot oil until browned, about 2 minutes per side. Add onion to sausage; cook and stir until soft and slightly translucent, about 3 minutes. Reduce heat to medium-low.
  • Stir garlic into chorizo mixture; cook and stir until fragrant, about 1 minute. Add rice to skillet and stir to coat rice completely in oil; stir in peas.
  • Pat rice mixture evenly into the bottom of the skillet. Arrange shrimp in a single layer over the top of the rice. Lay pepper strips around and in between shrimp; season with salt, paprika, and cayenne pepper.
  • Increase heat to high. When rice begins to sizzle in the skillet, pour reserved 2 cups hot saffron broth over the shrimp; gently shake the skillet to distribute liquid.
  • Bake rice mixture in the preheated oven until rice is almost tender and still a bit wet, about 20 minutes.
  • Place skillet over medium-high and cook until rice is tender, liquid is absorbed, and rice caramelizes and crusts slightly on the bottom of the skillet, 3 to 5 minutes.

Nutrition Facts : Calories 476.4 calories, Carbohydrate 46.9 g, Cholesterol 150.2 mg, Fat 19.3 g, Fiber 2 g, Protein 26.4 g, SaturatedFat 6.2 g, Sodium 975.1 mg, Sugar 2.7 g

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

CHICKEN AND QUINOA PAELLA



Chicken and Quinoa Paella image

Traditional paella is made with rice. This recipe replaces the rice with quinoa, which is very good at absorbing the flavor of whatever it cooks in. This recipe simplifies cooking paella by foregoing the paella pan and using a common baking pan, the perfect size for parties and potlucks. Garnish with lemon wedges.

Provided by Oliver P Villaescusa

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h35m

Yield 10

Number Of Ingredients 16

6 cups chicken stock
2 bay leaves
3 teaspoons kosher salt, or more to taste, divided
2 teaspoons ground black pepper, divided
1 ½ pounds skinless, boneless chicken breast halves, cut into 1 1/2-inch cubes
1 ½ pounds tomatoes, halved
4 tablespoons olive oil, divided
2 teaspoons smoked paprika
½ cup onion strips, 1/4-inch thick
3 cloves garlic, minced
½ pound green beans, stem ends trimmed, halved
1 red bell pepper, cut into 1/4-inch strips
1 red bell pepper, cut into 1/4-inch strips
3 cups white quinoa
25 saffron threads
2 sprigs fresh rosemary, stemmed

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bring chicken stock and bay leaves to a boil in a large saucepan. Reduce heat and simmer while preparing the other ingredients. Taste stock; it should taste a little over-salted. Season with 1 to 2 teaspoons salt and 1 teaspoon black pepper as needed.
  • Season chicken with salt and pepper.
  • Squeeze out seeds from each tomato half over a sieve and into a bowl. Reserve the juice and discard the seeds. Grate the cut sides of the tomatoes over a bowl through the large holes of a box grater. Discard the skin. Combine the tomato juice and the grated pulp.
  • Heat a large skillet over medium-high heat for 2 to 3 minutes and coat with 1 tablespoon olive oil. Add chicken in batches, in a single layer with space between pieces. Saute until meat is mostly opaque, about 4 minutes; it will continue cooking in the oven. Place chicken in a 9x13-inch baking pan. Repeat with the remaining chicken, being careful not to burn the fats rendering in the skillet.
  • Add 2 tablespoons olive oil to the same skillet. Add the tomato juice-pulp mixture. Cook, scraping up browned bits from the bottom of skillet, until juices are mostly evaporated, about 5 minutes. Add 2 teaspoons salt, 1 teaspoon black pepper, and paprika. Mix well. Add onions and garlic; saute until is fragrant, about 3 minutes. Stir the mixture, called a sofrito, into the baking pan with the chicken.
  • Heat the last tablespoon of olive oil in the hot skillet. Add green beans and saute for 1 minute. Add bell peppers; saute until green beans are crisp-tender, about 2 minutes more. Transfer mixture to the baking pan and stir well; mix in quinoa and saffron.
  • Remove and discard bay leaves from stock and bring to a boil. Pour 1/2 into the baking pan. Mix carefully until well combined. Add remaining stock and stir carefully. Lay rosemary sprigs on top.
  • Bake in the preheated oven until quinoa is tender yet firm to the bite, 35 to 45 minutes.

Nutrition Facts : Calories 349.6 calories, Carbohydrate 40.5 g, Cholesterol 39.2 mg, Fat 10.8 g, Fiber 6.1 g, Protein 23.2 g, SaturatedFat 1.7 g, Sodium 1030.2 mg, Sugar 3.6 g

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.

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