EASY PAELLA
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
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
PASTA PAELLA WITH ORZO
Steps:
- In a covered pot, steam clams and mussels with white wine until shells open, about 5 minutes. Strain and reserve broth.
- Meanwhile, fill a stockpot with water and bring to a rolling boil. Add salt and orzo and boil for about 8 minutes. Carefully drain in a colander (the orzo can slip through colander holes if they are too big).
- Heat oil in a large skillet or paella pan over moderate heat. Add onions and saute until soft, about 10 minutes. Add garlic and saute another 2 minutes to release aromas. Stir in bell peppers, chiles and tomatoes and cook another 2 to 3 minutes, or until slightly softened. Stir in shrimp and cook until shrimp turn pinkorange, about 1 to 2 minutes. Add peas, saffron, oregano, coriander and reserved broth from mussels and clams. Simmer for a few minutes.
- Stir in orzo and heat through, adding clam juice or fish stock as needed to make a soupy texture. Stir in clams and mussels. Adjust seasoning.
- To serve, spoon hot paella into serving bowls and serve immediately.
PASTA PAELLA
Make and share this Pasta Paella recipe from Food.com.
Provided by Cathleen Colbert
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil in large skillet over medium-high heat.
- Break pasta into 3-4 lengths and drop into oil. Stir often until golden (6-8 minutes).
- Add onion, garlic and turmeric. Stir until onion is soft (3-4 minutes).
- Stir in broth and tomatoes, including the juice and bring to a boil over high heat.
- Spread the mixture evenly over the skillet and cover evenly with the artichokes hearts and clams.
- Cover, reduce to medium heat and cook for 5 minutes.
- Add shrimp, fish, and peas evenly over pasta. Cover and cook until clams have opened and fish is opaque at the center (5-8 minutes longer).
- Uncover and cook until pasta has absorbed most of the liquid and is beginning to brown on the bottom (2-4 minutes). Add salt to taste.
- Garnish with lemon wedges.
Nutrition Facts : Calories 571.5, Fat 11.7, SaturatedFat 1.7, Cholesterol 143.2, Sodium 656.7, Carbohydrate 65.6, Fiber 7.5, Sugar 8, Protein 50.1
PAELLA-STYLE SHELLFISH PASTA
Steps:
- Preheat oven to 400°F.
- In a saucepan bring broth and wine to a boil and stir in saffron. Keep mixture at a simmer. In a heavy ovenproof skillet measuring 8 inches across the bottom heat oil over moderately high heat until hot but not smoking and sauté uncooked pasta, stirring, until golden, about 2 minutes. Pour simmering broth mixture over pasta and simmer 5 minutes.
- Nestle shellfish and artichoke hearts into pasta and bake, uncovered, in middle of oven until liquid is reduced to a syrupy glaze (pasta should be tender but crisp on top), about 20 minutes.
- Sprinkle pasta with chives.
PASTA PAELLA WITH CLAMS AND SPICY SAUSAGE
Categories Pasta Pork Shellfish Tomato Vegetable Sauté Quick & Easy Dinner Sausage Seafood Clam Zucchini Fall Summer Boil Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 11
Steps:
- Cut zucchini and tomatoes into 1/2-inch pieces and keep vegetables separate. Chop onion and mince garlic.
- In a heavy kettle heat oil over moderately high heat until hot but not smoking and sauté uncooked pasta, turning occasionally, until golden, about 2 minutes. With a slotted spoon transfer pasta to a bowl. In oil remaining in kettle sauté zucchini with salt to taste, stirring occasionally, until browned, about 3 minutes, and transfer to another bowl. Squeeze sausage from casings into kettle and add onion and garlic. Sauté mixture, stirring and breaking up sausage, until browned, about 5 minutes. Add tomatoes, water, and wine and bring to a boil. Add pasta and clams and boil, uncovered, stirring occasionally, 8 minutes, or until clams are opened and pasta is al dente. (Discard any unopened clams.) Stir in zucchini and parsley and cook until heated through.
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PASTA PAELLA RECIPE -SUNSET MAGAZINE
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- Pour olive oil into an 11- to 12-inch frying pan over medium-high heat. Break pasta into 3- to 4-inch lengths and drop into oil; stir often until golden, 6 to 8 minutes. Add onion, garlic, and turmeric; stir until onion is limp, 3 to 4 minutes.
- Stir in broth and tomatoes, including juice; cover and bring to a boil over high heat. Spread mixture level. Evenly distribute artichoke hearts and clams, if using, over pasta. Cover, reduce heat to medium, and cook for 5 minutes. Evenly distribute shrimp, fish, and peas over pasta. Cover and cook until clams have opened and fish is barely opaque in center of thickest part (cut to test), 5 to 8 minutes longer.
- Uncover and cook until pasta has absorbed most of the liquid and is beginning to brown on the bottom, 2 to 4 minutes. Add salt to taste. Garnish with lemon wedges to squeeze over seafood. Serve from pan.
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