Quick And Easy Paella Recipes

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ONE-PAN QUICK + EASY VEGETARIAN PAELLA



One-Pan Quick + Easy Vegetarian Paella image

A quick and easy vegetarian paella made with brown rice, garbanzo beans, mushrooms, red peppers, and peas. Perfect weeknight meal!

Provided by Jamie Silva

Categories     Dinner

Time 25m

Number Of Ingredients 15

2 tablespoons olive oil
1/3 cup yellow onion (diced)
1 clove garlic (minced)
1/2 cup sliced mushrooms
1/2 cup red pepper (diced)
1 tablespoon smoked paprika
1/2 teaspoon salt
1 teaspoon pepper
2 cups cooked brown rice
1/2 cup vegetable stock
1/2 cup dry cooking wine ((vino seco))
1 can garbanzo beans/chickpeas ((15 oz) drained)
1 cup frozen peas
2 tablespoons capers
Sliced lemons and green onions for garnish

Steps:

  • In a pan, heat olive oil over medium-high heat. Add onion and garlic, and cook until translucent and fragrant, about 5 minutes.
  • Next, add the red pepper and mushrooms and cook for about another 5 minutes. Add smoked paprika, salt and pepper. Stir and reduce to medium heat.
  • Add cooked brown rice, vegetable stock and dry cooking wine. Simmer and cook for 5 minutes or until the liquid has been absorbed.
  • Stir in garbanzo beans, frozen peas, and capers. Cook for about 5 more minutes. Garnish with lemon slices and green onions. Serve and enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 308 kcal, Carbohydrate 45 g, Protein 8.7 g, Fat 8.9 g, SaturatedFat 1.3 g, Cholesterol 45 mg, Sodium 610 mg, Fiber 5.3 g, Sugar 8.2 g

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

QUICK PAELLA WITH CHORIZO, SHRIMP AND CHICKEN



Quick Paella with Chorizo, Shrimp and Chicken image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons olive oil
1 cup sliced chorizo (about 8 ounces)
1 pound boneless, skinless chicken thighs, cut into cubes
1 cup chopped Spanish onions (about 1 large)
2 tablespoons finely minced garlic
One 8-ounce box Spanish rice
1 tablespoon tomato paste
Pinch of saffron threads
1/2 cup white wine
1 cup low-sodium chicken stock
8 ounces peeled, tail-on medium shrimp
8 ounces mussels
1 cup frozen peas
Kosher salt and freshly ground black pepper
1 cup sliced scallions

Steps:

  • In a Dutch oven, heat the olive oil over medium heat. Add the chorizo and cook until it releases its fat. 8 to 10 minutes. Add the chicken, onions and garlic and brown the chicken on all sides, about 10 minutes.
  • Add the rice and toast for 30 seconds. Add the tomato paste, followed by the saffron and then the wine, stirring. Add the chicken stock, cover and cook--no stirring--for 20 to 25 minutes. By then the rice should be almost done.
  • Add the shrimp, mussels and peas and continue to cook until the rice is fluffy and the mussels have opened. Season with salt and pepper. Finish with the scallions and serve.

EASY PAELLA



Easy Paella image

You don't need a special paella pan to make this easy take on the classic Spanish dish. Use a wide, shallow saute pan with a lid. Chicken sausage and shrimp star in this one-pan dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 50m

Number Of Ingredients 12

2 tablespoons olive oil
3/4 pound medium shrimp, peeled and deveined
1 (12 ounces) chicken sausage, sliced in 1/2-inch rounds
1 medium onion, finely chopped
2 cloves garlic, minced
1 1/2 cups long-grain rice
1/4 teaspoon paprika
1/4 teaspoon ground turmeric
1 can (14.5 ounces) diced tomatoes
2 cans (14.5 ounces each) reduced-sodium chicken broth
Coarse salt and ground pepper
1 cup frozen green peas, thawed

Steps:

  • In a heavy 12-inch saute pan, heat 1 tablespoon oil over medium-high heat. Cook shrimp until just pink on both sides, 4 to 5 minutes (do not overcook). Transfer to a plate.
  • Add remaining tablespoon oil and sausage to pan; cook over medium-high heat until beginning to brown, about 2 minutes. Add onion, and cook, stirring frequently, until translucent, 3 to 4 minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent, 1 to 2 minutes.
  • Stir in paprika, turmeric, tomatoes, and broth, scraping up browned bits from bottom of pan with a wooden spoon. Season with salt and pepper.
  • Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes. Stir in peas; cook 1 minute. Stir in cooked shrimp; serve immediately.

Nutrition Facts : Calories 338 g, Fat 10 g, Fiber 1 g, Protein 20 g

EASIEST EVER PAELLA



Easiest ever paella image

Think paella's too much of a challenge? Think again, this easy recipe makes it foolproof and is full of fantastic flavour

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 30m

Number Of Ingredients 8

1 tbsp olive oil
1 leek or onion, sliced
110g pack chorizo sausage, chopped
1 tsp turmeric
300g long grain rice
1l hot fish or chicken stock
200g frozen pea
400g frozen seafood mix, defrosted

Steps:

  • Heat the oil in a deep frying pan, then soften the leek for 5 mins without browning. Add the chorizo and fry until it releases its oils. Stir in the turmeric and rice until coated by the oils, then pour in the stock. Bring to the boil, then simmer for 15 mins, stirring occasionally.
  • Tip in the peas and cook for 5 mins, then stir in the seafood to heat through for a final 1-2 mins cooking or until rice is cooked. Check for seasoning and serve immediately with lemon wedges.

Nutrition Facts : Calories 518 calories, Fat 12 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 1.29 milligram of sodium

EASY SEAFOOD PAELLA



Easy seafood paella image

A recipe from the Good Food collection.

Provided by goodfood.com.au

Categories     Lunch

Time 45m

Yield SERVES 6

Number Of Ingredients 18

500 g (1 lb 2 oz) raw medium prawns (shrimp)
300 g (10½ oz) skinless firm white fish fillets
250 g (9 oz) black mussels
200 g (7 oz) calamari rings
60 ml (¼ cup) olive oil
1 large onion, diced
3 cloves garlic, finely chopped
1 small red capsicum (pepper), thinly sliced
1 small red chilli, deseeded and chopped, optional
2 teaspoons paprika
1 teaspoon ground turmeric
2 tomatoes, peeled and diced
1 tablespoon tomato paste (purée)
400 g (2 cups) long-grain rice
125 ml (½ cup) white wine
1.25 litres (5 cups) fish stock
3 tablespoons choppedflat-leaf (Italian) parsley, for serving
lemon wedges, for serving

Steps:

  • 1. Peel the prawns, leaving the tails intact. Gently pull out the dark vein from each prawn back, starting at the head end. Cut the fish fillets into 2.5 cm (1 inch) cubes. Scrub the mussels and pull out the hairy beards. Discard any broken mussels or those that don't close when tapped. Refrigerate the seafood, covered, until ready to use. 2. Heat the oil in a paella pan or a large deep frying pan (about 32 cm/ 13 inches diameter) with a lid. Add the onion, garlic, capsicum, and chilli to the pan and cook over medium heat for 2 minutes, or until the onion and capsicum are soft. Add the paprika, turmeric and 1 teaspoon salt and stir-fry for 1-2 minutes, or until aromatic. 3. Add the tomato and cook for 5 minutes, or until softened. Add the tomato paste. Stir in the rice until it is well coated. 4. Pour in the wine and simmer until almost absorbed. Add all the fish stock and bring to the boil. Reduce the heat and simmer for 20 minutes, or until almost all the liquid is absorbed into the rice. There is no need to stir the rice, but you may occasionally need to fluff it up with a fork to separate the grains. 5. Add the mussels to the pan, poking the shells into the rice, cover and cook for 2-3 minutes over low heat. Add the prawns and cook for 2-3 minutes. Add the fish, cover and cook for 3 minutes. Finally, add the calamari rings and cook for 1-2 minutes. By this time, the mussels should have opened-discard any unopened ones. The prawns should be pink and the fish should flake easily when tested with a fork. The calamari should be white, moist and tender. Cook for another 2-3 minutes if the seafood is not quite cooked, but avoid overcooking as the seafood will toughen and dry out. 6. Serve with parsley and lemon wedges. Delicious with a tossed salad.

EASY SEAFOOD PAELLA RECIPE



Easy Seafood Paella Recipe image

Easy saffron-infused seafood paella recipe with lobster and shrimp! No need for a special paella pan, a large sturdy skillet like cast iron will work well. Be sure to see the tips for best results. Watch the video and step-by-step tutorial above.

Provided by The Mediterranean Dish

Categories     Entree

Time 1h

Number Of Ingredients 15

4 small lobster tails (6-12 oz each)
Water
3 tbsp Extra Virgin Olive Oil (I used Private Reserve)
1 large yellow onion, chopped
2 cups Spanish rice or medium-grain rice, soaked in water for 20 minutes and then drained
4 garlic cloves, chopped
2 large pinches of Spanish saffron threads soaked in 1/2 cup water
1 tsp Sweet Spanish paprika
1 tsp cayenne pepper
1/2 tsp chile pepper flakes (I used aleppo pepper)
Salt
2 large Roma tomatoes, finely chopped
6 oz French green beans, trimmed
1 lb prawns or large shrimp or your choice, peeled and deveined
1/4 cup chopped fresh parsley

Steps:

  • In a large pot, bring 3 cups of water to a rolling boil. Add the lobster tails and let boil very briefly (1-2 minutes) until pink. Turn the heat off. Remove the lobster tails with a pair of tongs. Do not discard the lobster cooking water. When the lobster is cool enough to handle, remove the shell and cut into large chunks.
  • In a large deep pan or cast iron skillet, heat 3 tbsp olive oil. Turn the heat to medium-high and add the chopped onions. Saute the onions for 2 minutes then add the rice, and cook for 3 more minutes, stirring regularly. Now add the chopped garlic and the lobster cooking water. Stir in the saffron and it's soaking liquid, paprika, cayenne pepper, aleppo pepper, and salt. Stir in the chopped tomatoes and green beans. Bring to a boil and let the liquid slightly reduce, then cover (with lid or tightly with foil) and cook on low heat for 20 minutes.
  • Uncover and spread the shrimp over the rice, pushing it into the rice slightly. Add a little water if needed. Cover and cook for another 10 minutes or until the shrimp turns pink. Finally, add the cooked lobster chunks. When the lobster is warmed through, turn heat off. Garnish with parsley.
  • Serve the paella hot with your favorite white wine.

Nutrition Facts : Calories 516 calories, Sugar 4.3 g, Sodium 862.3 mg, Fat 21.6 g, SaturatedFat 1.3 g, TransFat 0.1 g, Carbohydrate 61.5 g, Fiber 2.1 g, Protein 41.1 g, Cholesterol 190.1 mg

EASY PAELLA



Easy paella image

Whip up this easy version of the traditional Spanish seafood dish straight from the storecupboard. Add extras such as chorizo and peas if you like

Provided by Jane Hornby

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 10

1 tbsp olive oil
1 onion, chopped
1 tsp each hot smoked paprika and dried thyme
300g paella or risotto rice
3 tbsp dry sherry or white wine (optional)
400g can chopped tomatoes with garlic
900ml chicken stock
400g frozen seafood mix
1 lemon, ½ juiced, ½ cut into wedges
handful of flat-leaf parsley, roughly chopped

Steps:

  • Heat the olive oil in a large frying pan or wok. Add the onion and soften for 5 mins.
  • Add the smoked paprika, thyme and paella rice, stir for 1 min, then splash in the sherry, if using. Once evaporated, stir in the chopped tomatoes and chicken stock.
  • Season and cook, uncovered, for about 15 mins, stirring now and again until the rice is almost tender and still surrounded with some liquid.
  • Stir in the seafood mix and cover with a lid. Simmer for 5 mins, or until the seafood is cooked through and the rice is tender. Squeeze over the lemon juice, scatter over the parsley and serve with the lemon wedges.

Nutrition Facts : Calories 431 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 2.1 milligram of sodium

SUPER EASY PAELLA



Super Easy Paella image

My dad is from Spain and growing up we had the "real" thing for every holiday. I have been able to serve this to my extended family with no one the wiser and it is A LOT QUICKER AND EASIER than the traditional one and you don't need the Paella pan.

Provided by IJustThrewItTogether

Categories     Chicken

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 red pepper, chopped
1 green pepper, chopped
1 large onion, chopped
3 tablespoons olive oil
16 ounces stewed tomatoes
1 (14 ounce) can chicken broth
1 cup water
2 cups parboiled rice (Uncle Ben's is parboiled)
1 teaspoon turmeric
1 teaspoon paprika
2 garlic cloves, chopped
1 lb shrimp
1 lb scallops
1 lb boneless skinless chicken

Steps:

  • Chop the chicken into 1 inch chunks.
  • Salt, pepper and garlic powder the meat.
  • Brown in oil that has been heated in a large pot such as a Dutch Oven.
  • Remove chicken and add peppers, onion, garlic, and cook until soft (about 10 minutes).
  • Remove and put with chicken.
  • In the same pot, combine, the tomatoes (you may need to cut them depending on the brand) and the liquid with the broth and water.
  • Bring to a boil.
  • Add turmeric and paprika and stir in the rice.
  • Add the chicken and vegetables.
  • Cover tightly and reduce heat to simmer (low or med low).
  • Cook for 30-35 minutes or until all the liquid is absorbed.
  • Add shrimp and scallops be sure to PUSH THEM TO THE BOTTOM UNDER THE RICE.
  • Cook for 5-10 minutes uncovered or until the shrimp are pink.
  • You may add a can of peas which I don't but it is the traditional way.

Nutrition Facts : Calories 389.3, Fat 10.8, SaturatedFat 1.8, Cholesterol 162, Sodium 1215.4, Carbohydrate 31.4, Fiber 2.4, Sugar 5.5, Protein 40

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

EASY CHICKEN PAELLA



Easy Chicken Paella image

If you're never made paella before, here's how with this EASY recipe ready in 45 minutes!! Juicy chicken and tender rice with onions, peppers, tomatoes, and more! So much FLAVOR in every bite!!

Provided by Averie Sunshine

Categories     Chicken

Time 45m

Number Of Ingredients 14

4 tablespoons olive oil, divided
1 large sweet Vidalia onion or yellow onion, diced small
1 red bell pepper, trimmed, seeded, and diced small
3 cloves of garlic, pressed or finely minced
about 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces, seasoned with salt and pepper
1.1 pounds Bomba Rice
4 cups (32 ounces) low-sodium chicken broth
1 packet Paellero
one 15-ounce can petite diced tomatoes
1 cup water (or additional chicken broth), as necessary
1 cup peas (I used frozen that I added straight from freezer)
1/4 to 1/3 cup fresh flat-leaf Italian parsley, minced
salt and pepper, to taste
lemon wedges, for garnishing

Steps:

  • To a large skillet (15+ inches in diameter if possible) or paella pan, add 2 tablespoons olive oil, onion, pepper, and sauté over medium-high heat until vegetables begin to soften and lightly caramelize, about 5 to 8 minutes; stir intermittently.
  • Add the garlic and cook until fragrant, about 1 minute; stir intermittently. Remove the sofrito (the onion, pepper, and garlic) from the pan; set aside.
  • Add the remaining 2 tablespoons olive oil, chicken, season with salt and pepper, and cook the chicken until it's about 50% cooked through, stirring and flipping intermittently. Remove from the pan; set aside with the sofrito.
  • Add the bomba rice and cook to toast the rice for about 3 minutes, stirring intermittently.
  • To the chicken broth, add 1 packet Paellero, and stir to combine. Add the chicken broth to the rice.
  • Add the sofrito and chicken back to the skillet, add the tomatoes, 1 cup water, and simmer over medium-low heat for about 20 to 25 minutes or until rice is tender, chicken is cooked through, and liquid is absorbed. If necessary, you may need to add more than 1 cup water (or chicken broth) based on the texture of the rice. Taste it near the end of the cooking period and if it's too firm and all the liquid is absorbed or nearly so, add a bit more water using your judgment.
  • Add the peas, parsley, stir to combine, and cook for 1 to 2 minutes to warm through.
  • Taste the paella and add salt and pepper, if necessary, to taste. The saltiness of the chicken broth, tomatoes, whether you used Paellero, and personal preference for salt and pepper will dictate how much to use. I used about 2 teaspoons salt and 1 teaspoon pepper.
  • Garnish with lemon wedges and serve immediately.

Nutrition Facts : Calories 319 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 84 milligrams cholesterol, Fat 13 grams fat, Fiber 5 grams fiber, Protein 34 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 1418 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

QUICK AND EASY PAELLA



Quick and Easy Paella image

This quick and easy Paella recipe is easy enough for a weeknight meal, yet fancy enough to serve to dinner guests.

Provided by Oriana Romero

Categories     Main Course

Time 38m

Number Of Ingredients 16

4 1/2 cups chicken broth ((see notes))
1 teaspoon saffron threads ((see notes))
1 lb fresh or frozen medium shrimp, (peeled and deveined (if using frozen allow to thaw))
4 tablespoons olive oil, (divided)
1 link Spanish chorizo, (thinly sliced)
2 cups boneless chicken breast, (cut into 1-inch pieces ( 2 - 3 chicken breasts approx.))
Salt and black pepper to taste
1 cup onion, (finely diced)
1 cup red pepper, (finely diced + )
6 garlic cloves, (minced)
3 cups paella rice ((see notes))
1/4 cup fresh lemon juice
1 teaspoon sweet paprika
1 cup frozen peas
6 strips roasted red pepper ((optional))
Fresh parsley leaves, (chopped)

Steps:

  • Combine chicken broth and saffron in a medium saucepan. Bring to a simmer and keep it warm over low heat. Do not boil.
  • Rise and pat dry the shrimp with a paper towel. Season with salt and pepper to taste. Set aside.
  • In a large paella pan, or a very large skillet, heat 2 tablespoons of oil over medium heat. Add chorizo to the skillet, sauté for 3 minutes, stirring occasionally. Remove from skillet and set aside.
  • Add chicken to the same skillet and cook for 5 minutes, or until lightly browned and cooked. Season with salt and pepper to taste. Add onion and red pepper; cook for 5 minutes, stirring occasionally. Add garlic; cook for 1 minute until fragrant.
  • Add uncooked paella rice; cook (toast) for 2 minutes, stirring constantly.
  • Stir in hot chicken broth, cooked chorizo, lemon juice, sweet paprika, and 2 tablespoons olive oil; mix to combine. Reduce heat to medium-low and bring to simmer; cook for about 10 minutes, or until the rice has absorbed most of the broth and is almost tender.
  • Scatter the peas over the rice. Reduce heat to low, cover with foil or a lid, and cook for 5 minutes.
  • After 5 minutes, arrange shrimp and roasted red pepper strips over the rice, cover, and continue cooking for 5 minutes, or until the rice is tender. Remove from heat and let stand, covered, for 10 minutes.
  • Garnish with chopped parsley. Serve with lemon, if desired.

Nutrition Facts : Calories 711 kcal, Carbohydrate 86 g, Protein 41 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 243 mg, Sodium 1757 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

EASY SEAFOOD PAELLA RECIPE



Easy Seafood Paella Recipe image

Easy Seafood Paella Recipe made with mixed frozen seafood and a touch of turmeric, a quick and easy dish for a delicious midweek dinner. It's hearty and full of colour, and on the table in 30 minutes or so.

Provided by Daniela Apostol

Categories     Main Course

Time 30m

Number Of Ingredients 12

1 cup paella rice ((or Arborio rice))
3 cups chicken stock
1 onion
3 cloves of garlic
1/2 cup cherry tomatoes
2 tbsp vegetable oil
1/2 tsp salt
1/8 tsp ground black pepper
1 tsp sweet paprika
1 tsp ground turmeric
2 cup mixed frozen seafood ((mussels, calamari rings, scallops))
2 tbsp chopped fresh parsley

Steps:

  • Peel and chop the onion and garlic.
  • In a large pan, heat up the oil on a low heat, add the onion with a pinch of salt and fry until golden.
  • Add the garlic and tomatoes, and cook for a further 2-3 minutes until the tomatoes are mushy.
  • In go the paprika, turmeric and rice, salt and pepper.
  • Give them a good stir, add the stock, and place the lid on.
  • Cook on a low to medium heat without stirring at all until most liquid is evaporated.
  • Throw in the seafood, and place the lid back again.
  • Cook for 7 minutes until the seafood is cooked through, and rice is cooked, and all the liquid is absorbed.
  • Garnish with fresh parsley.

Nutrition Facts : Calories 412 kcal, Carbohydrate 51 g, Protein 27 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 5 mg, Sodium 1620 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 3 g, ServingSize 1 serving

QUICK PAELLA



Quick Paella image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 17

2 tablespoons olive oil
1/2 cup finely chopped Spanish onions
1/2 cup finely chopped green bell peppers
2 teaspoons finely minced garlic
Kosher salt
Freshly cracked black pepper
1 cup white wine
1/2 cup tomato puree
1/2 teaspoon smoked paprika
Pinch saffron
1 bay leaf
2 cups cooked Arborio or other short-grain rice
12 mussels, washed
8 clams, washed
8 head-on shrimp (U16)
3 tablespoons finely minced fresh parsley
8 lemon wedges

Steps:

  • In a straight-sided, 10-inch pan, heat the olive oil over a medium flame. Add the onions, peppers and garlic and cook until the vegetables are soft, about 5 minutes. Season with salt and pepper. Add the white wine and tomato puree and reduce the liquid by two-thirds, about 8 minutes.
  • Add the smoked paprika and saffron, along with the bay leaf. Fold in the rice and make a bed for the seafood to sit on. Add the mussels, clams and shrimp and season again. Cover the pan, turn the heat to high and cook until the shellfish is finished and the bottom of the pan has started to caramelize the rice, about 5 minutes. This is a challenging step and is based on timing.
  • Finish the paella with fresh parsley, and serve with lemon wedges on the side.

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  • In a deep 12-inch skillet, heat the olive oil over medium heat. Add sausage and cook until it has started to brown, about 3 minutes. Remove sausage and set aside.
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Cuisine Spanish
Total Time 35 mins
  • Heat 1 tsp oil in a heavy, 12 inch, sauté pan (or high sided cast iron skillet). Add chicken and brown over medium high heat until golden on all sides, 1-2 min. Remove and set aside.
  • Add the remaining oil to the pan and heat over medium high heat. Add the garlic and onions and saute 1-2 min. Add the tomatoes (un-drained), paprika, rosemary, salt,and pepper. Sauté until the mixture begins to caramelize and darken, 3-4 min.


QUICK AND EASY PAELLA - LIFE CURRENTS
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2015-01-04 Quick and Easy PaellaMakes 4 servings. In a large cast iron skillet, heat oil over medium-high heat. Add onion, and cook until onion is soft and starting to brown, …
From noshingwiththenolands.com
Estimated Reading Time 3 mins


QUICK & EASY PAELLA - OVEN BAKED SAUSAGE & …
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Learn how to make a Quick & Easy Paella recipe! Go to http://foodwishes.blogspot.com/2013/08/sausage-shrimp-paella-before-you-run.html for the ingredient amo...
From youtube.com


10 BEST SPANISH PAELLA WITHOUT SEAFOOD …
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2021-09-24 Simple Spanish Paella with Chicken and Roasted Red Peppers Simple Bites saffron, tomato, onion, white rice, chicken, garlic, extra-virgin olive oil and 3 more Spanish Tortilla Skillet KitchenAid
From yummly.com


QUICK AND EASY PAELLA RECIPE
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Quick and easy paella recipe. Learn how to cook great Quick and easy paella . Crecipe.com deliver fine selection of quality Quick and easy paella recipes equipped with ratings, reviews and mixing tips. Get one of our Quick and easy paella recipe …
From crecipe.com


QUICK AND EASY SPANISH PAELLA WITH SHRIMP | MINUTE® …
2019-03-08 Paella Made Easy. This traditional Spanish dish comes straight to your kitchen from the region of Valencia in Spain, right on the Mediterranean. Although the original dish is a bit complicated …
From minuterice.com
Servings 6-8
Estimated Reading Time 2 mins
  • Dine on Spanish food in the comfort of your own home with this Quick and Easy Paella recipe. Use our Minute® Instant White Rice and shrimp, or other seafood of your choice. Step 1
  • Add onion, bell pepper and garlic. Cook for 2 minutes, or until the vegetables are crisp-tender, stirring frequently. Step 3


QUICK AND EASY SPANISH PAELLA RECIPE - DELISHABLY

From delishably.com
Author Diana Grant
Published 2021-02-19
Estimated Reading Time 5 mins


QUICK AND EASY STEAK QUESADILLAS EASILY GLUTEN FREE ...
Quick And Easy Steak Quesadillas Easily Gluten Free - Hey everyone, welcome to our recipe site, looking for the perfect Quick And Easy Steak Quesadillas Easily Gluten Free recipe? look no further! We provide you only the perfect Quick And Easy Steak Quesadillas Easily Gluten Free recipe here. We also have wide variety of recipes to try.
From indexlicious.com


EASY SEAFOOD PAELLA RECIPE RECIPE 455 - TFRECIPES.COM
Easy Seafood Paella Recipe Recipe 455 EASY PAELLA. An easy to make paella using chorizo, chicken, and shrimp. ... QUICK AND EASY PAELLA. 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 ...
From tfrecipes.com


QUICK FIX: VEGGIE PAELLA FULL OF FLAVORS | QUICK FIX ...
2021-10-07 Heat 1 tablespoon oil in 10-inch paella pan over medium-high heat. Add onion. Saute 2 minutes. Add mushrooms saute 2 minutes. Add the peas, garlic and pimento. Continue to saute 2 minutes. Push vegetables to the side and add remaining tablespoon oil to the cleared area and stir in rice. Saute 2 minutes. Sprinkle on the saffron and smoked paprika.
From arcamax.com


QUICK N EASY PAELLA RECIPES
Quick & easy paella – oven baked sausage & shrimp paella recipe. may 1, 2021 by admin 0 comments. Food Wishes Video Recipes Sausage Shrimp Paella Shrimp egg rolls (air fryer or baked) blueberry overnight french toast bake. one pot spaghetti bolognese | easy vegan dinner. lobster roll pasta salad. 7 day healthy meal plan (may 31 june 6) quick honey mustard sauce recipe.
From tfrecipes.com


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