Seafood And Chicken Paella With Artichoke Hearts Recipes
SEAFOOD PAELLA WITH ARTICHOKES
I make this every year for our Christmas Eve dinner. It is the Polish tradition to serve seafood and even though this isn't a Polish recipe, my in-laws love it! You can substitute other seafood and fish for what I have indicated. This is a great recipe for experimenting and adding what you love! I have also made this with chicken sausage included with all the fish and seafood.
Provided by MA HIKER
Categories Spanish
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in a dutch oven (or other large cooking pot) over medium high heat.
- Add onion, garlic; sauté 2 minutes.
- Add saffron liquid, 1 cup water, tomatoes, chicken broth, red& black pepper and bring to a boil.
- Stir in rice, cover, reduce heat and simmer 10 minutes.
- Stir occasionally.
- After 10 minutes check consistency of rice – should be creamy with some liquid.
- If necessary add more water until rice is tender and creamy.
- Add artichokes, vermouth, seafood& fish.
- Cover and simmer 5 minutes or until mussel (or clam) shells open.
- Discard any unopened shells.
- Sprinkle with parsley.
Nutrition Facts : Calories 452.9, Fat 10.7, SaturatedFat 2, Cholesterol 174.9, Sodium 501.5, Carbohydrate 42.3, Fiber 5.4, Sugar 3.8, Protein 45.4
SEAFOOD AND CHICKEN PAELLA WITH ARTICHOKE HEARTS
I took the concept of this recipe from Tonkcats and built around ingredients that I had.... and things I definately wanted to put in the dish. I am not normally a "last minute" cooker, so the only way I was to survive this recipe was to have everything cleaned, chopped and diced in advance and put them in little baggies and have everything ready before I started cooking. This sure made clean up a snap!!!
Provided by Abby Girl
Categories Rice
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Cut the red pepper, removing the seeds and slice into 4 sections. In the oven (475) or over the grill, roast the peppers until charred, about 12 - 15 minutes. Remove the pepper to a bowl and place a plate over it to steam the veggies for about 10 - 15 minutes. Remove the skin and cut the peppers into strips. Set aside in a baggie.
- In a bowl, combine the olive oil, Italian seasoning, garlic, salt and pepper. In two separate containers, add the marinade to the chicken and the prawns. Cover and refrigerate overnight.
- Remove the chicken from the marinade, reserving the marinade. Heat about 1 T of the marinade in a skillet over medium high heat and cook the chicken until lightly brown. Remove the chicken to a plate.
- Add the sausage to the pan and cook over medium heat until well browned. Remove to the plate.
- Add a bit of the reserved marinade to the skillet and add the onions and garlic. Cook until soft. Stir in the rice and brown slightly.
- Remove the onions/rice mixture to a paella pan. Using part of the chicken stock, deglaze the skillet and add the liquid to the rice.
- Add the rest of the broth, tomatoes, saffron threads, chicken and sausage. Bring to a boil, cover and simmer for 25 minutes, stirring occasionally until rice is tender.
- Cover the peas with warm water for about 10 minutes to bring them to room temperature. Drain.
- Add white wine, peas, scallops and artichoke hearts; toss gently.
- Drain shrimp; push into rice mixture along with the clams. Add the red pepper.
- Bake, covered in 350 oven for 15 - 20 minutes, or until shrimp are pink and clams are open.
- Garnish with parsley, lemon slices and parmesan cheese.
Nutrition Facts : Calories 796.1, Fat 39.6, SaturatedFat 9.2, Cholesterol 103.9, Sodium 1486.7, Carbohydrate 69.4, Fiber 9.2, Sugar 6.8, Protein 35.9
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SPANISH PAELLA RECIPE WITH SHRIMP & ARTICHOKE HEARTS
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