Spanish Chicken And Mussel Paella Recipes

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PAELLA RECIPE



Paella Recipe image

This Paella is a classic Spanish rice dish made with Arborio rice, packed with chicken, sausage, mussels, clams, shrimp and loaded with flavor. It's such a comforting dish, no wonder it's the most popular dish of Spain!

Provided by Joanna Cismaru

Categories     Dinner     Main Course

Time 1h

Number Of Ingredients 18

3 tablespoon olive oil
4 chicken thighs (boneless and skinless cut into 1 inch pieces)
2 chorizo sausages (cut into 1 inch pieces (I used Italian sausages))
½ teaspoon salt (or to taste)
¼ teaspoon pepper (or to taste)
1 large onion (chopped)
6 cloves garlic (minced)
1½ cups arborio rice (*)
14 ounce diced fire roasted tomatoes ((1 can))
4 cups vegetable broth (or chicken broth , low sodium)
1 tablespoon hot sauce (such as Tabasco or Sriracha, optional)
2 teaspoon smoked paprika
1 teaspoon saffron
1 pound large shrimp (shelled and deveined but keep tails on)
1 pound mussels (scrubbed and soaked)
1 pound clams (scrubbed and soaked)
2 tablespoon fresh parsley (chopped)
1 lemon (cut into wedges)

Steps:

  • Cook chicken and sausage: In a large paella pan heat the olive oil over medium heat. Add the chicken and sausage, season with salt and pepper, then cook for about 5 minutes until the chicken is no longer pink.
  • Add onion and garlic: Move the chicken and sausage to one side of the pan, then add the onion to the other half, season with a bit of salt and pepper and cook for 2 minutes until the onion becomes translucent and soft. Add the garlic and cook for another minute.
  • Cook the rice: Add the arborio and fire roasted tomatoes to the pan and stir well. Let the rice cook in the sauce from the tomatoes for about 5 minutes, you will notice it will start to brown on the bottom, which is what you're looking for. Add the broth, hot sauce, smoked paprika, saffron and season with salt and pepper if needed. Stir everything together and cover with a large lid. Cook for about 15 minutes or until most of the liquid has been absorbed by the rice, without stirring. The rice will not be cooked through at this time.
  • Add seafood: Turn down the heat to medium-low. Arrange the shrimp, mussels and clams over the rice, cover with a lid again and cook for another 10 minutes or until the mussels and clams open up.
  • Garnish and serve: Turn off the heat and garnish with parsley and lemon wedges. Before serving, stir everything together to allow all the ingredients to marry each other for the best flavors.

Nutrition Facts : Calories 427 kcal, Carbohydrate 39 g, Protein 29 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 209 mg, Sodium 1355 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving, TransFat 1 g, UnsaturatedFat 11 g

SPANISH PAELLA



Spanish Paella image

You can make a delicious, authentic Paella--the most popular dish of Spain--in your own kitchen with simple ingredients like rice, saffron, vegetables, chicken, and seafood.

Provided by Lauren Allen

Categories     Main Course

Time 1h

Number Of Ingredients 19

1/4 cup Extra virgin olive Oil ((Spanish EVOO if you have it))
1 Onion (, diced)
1 bell pepper (, diced (I like to use ½ red and ½ green))
4 cloves Garlic
3 roma tomatoes (, very finely diced (or 8 oz. tomato sauce))
Bay leaf
1 teaspoon paprika (, sweet or smoked)
1 pinch saffron threads*
Salt and pepper
¼ cup white wine
4 boneless , skinless chicken thighs (, cut into pieces*)
¼ cup fresh chopped parsley (chopped, divided)
2 cups Spanish Rice*
5 cups Chicken Broth*
1/2 cup frozen peas
½ lb Jumbo Shrimp or prawns (, about 12 - peeled, tail on)
1/2 lb Mussels ((about 10-12), cleaned properly (beards off))
8 oz calamari rings
Lemons (, for garnish)

Steps:

  • *Please note, this is my version of Paella Mixta I learned to make while living in Madrid, Spain. I've simplified the recipe as best I could for anyone to be able to make without a special pan or equipment. There are MANY variations to Paella so please be respectful that my authentic recipe may be different from yours!
  • Add olive oil to a skillet over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed.
  • Add chicken pieces, 2 tablespoons chopped parsley and rice to the pot. Cook for 1 minute.
  • Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!).
  • Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking. (We don't ever stir the rice, so that a crispy crust forms at the bottom, called a socarrat).
  • Cook for about 15-18 minutes (uncovered), then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking).
  • Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.
  • Garnish with fresh parsley and lemon slices. Serve.

Nutrition Facts : Calories 535 kcal, Carbohydrate 59 g, Protein 37 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 260 mg, Sodium 1159 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

PAELLA I



Paella I image

A very traditional paella, garnished with chorizo, chicken, peas, squid, mussels, and shrimp. Chorizo is a sausage spiced with garlic and chili powder; remove casing before cooking. A paella pan is recommended.

Provided by Christine

Categories     World Cuisine Recipes     European     Spanish

Time 1h30m

Yield 6

Number Of Ingredients 20

4 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
4 ounces Spanish chorizo (cured spiced pork sausage), casing discarded and sausage cut into 1/4-inch dice
2 skinless, boneless chicken breast halves - cut into 1 inch cubes
1 (12 ounce) package uncooked Arborio rice
5 cups chicken broth
½ cup white wine
1 sprig fresh thyme
1 pinch saffron
salt to taste
ground black pepper to taste
2 squid, cleaned and cut into 1 inch pieces
2 tomatoes, seeded and chopped
½ cup frozen green peas
12 large shrimp, peeled and deveined
1 pound mussels, cleaned and debearded
¼ cup chopped Italian flat leaf parsley
8 slices lemon, for garnish

Steps:

  • Heat olive oil in paella pan over medium heat. Add onion, garlic and pepper; cook and stir for a few minutes. Add chorizo sausage, diced chicken, and rice; cook for 2 to 3 minutes. Stir in 3 1/2 cups stock, wine, thyme leaves, and saffron. Season with salt and pepper. Bring to the boil, and simmer for 15 minutes; stir occasionally.
  • Taste the rice, and check to see if it is cooked. If the rice is uncooked, stir in 1/2 cup more stock. Continue cooking, stirring occasionally. Stir in additional stock if necessary: use up to 2 cups additional stock, 5 cups total. Cook until rice is done.
  • Stir in squid, tomatoes, and peas. Cook for 2 minutes. Arrange prawns and mussels on top. Cover with foil, and leave for 3 to 5 minutes.
  • Remove the foil, and scatter parsley over the food. Serve in paella pan, garnished with lemon wedges.

Nutrition Facts : Calories 524.1 calories, Carbohydrate 56.6 g, Cholesterol 106 mg, Fat 18.2 g, Fiber 3.3 g, Protein 28.8 g, SaturatedFat 4.3 g, Sodium 1162.2 mg, Sugar 4.8 g

CHICKEN AND SHRIMP PAELLA



Chicken and Shrimp Paella image

This chicken and shrimp paella is the perfect comfort food! Rich in flavor this paella is so delicious that you won't be able to stop yourself from coming back for seconds!

Provided by Alyssa Rivers

Categories     Dinner

Time 40m

Number Of Ingredients 18

4 chicken thighs (boneless, skinless)
2 Tablespoons olive oil
1 small onion, chopped (Vidalia or white)
2 cloves garlic, minced
1 cup red pepper, chopped
1 cup mushrooms, sliced
14 ounces canned diced tomatoes, drained
1 teaspoon kosher salt
1 teaspoon Spanish smoked paprika
5 1/2 cups chicken broth, hot
1/4 teaspoon Saffron threads (loosely packed) (microwave for 15 seconds to help toast saffron)
2 Tablespoon soy sauce
2 cups short grain rice ((Rice options: Paella, Bomba, Aborio, sushi, short grain))
1 pound large shrimp (peeled & deveined) ((fresh or frozen-thawed))
1/2 cup frozen peas
1-2 lemons, cut into wedges (for garnish)
1/4 cup chopped parsley (for garnish)
1/4 cup green onion (for garnish)

Steps:

  • Season chicken thighs with salt, pepper, and smoked paprika. Add the olive oil to a large 10-12 inch skillet pan. Heat oil over medium-high heat. Fry the chicken on both sides and cook until golden for about 10 minutes. Remove chicken from pan and set aside.
  • In the same pan, add the chopped onion and red pepper, and sauté until translucent for about 4 minutes. Add an additional tablespoon of olive oil if needed. Add garlic and cook for 1 minute.
  • Add mushrooms, diced tomatoes, salt, smoked paprika, and sauté for an additional 2 minutes.
  • Stir in the hot chicken broth, saffron threads, and soy sauce, and heat to bring to a boil.
  • Add the rice, and place the browned chicken on top of the rice. Do not move the chicken or stir the rice. It all cooks in one place. Return to a boil for 15 minutes.
  • Add shrimp and peas on top of the rice, and heat for an additional 5 minutes.
  • Cover skillet with a lid and let rest for 5 minutes.
  • Serve and garnish with lemon wedges, green onion, and chopped parsley.

Nutrition Facts : Calories 501 kcal, Carbohydrate 63 g, Protein 20 g, Fat 18 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 74 mg, Sodium 1581 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 12 g, ServingSize 1 serving

SPANISH CHICKEN AND MUSSEL PAELLA



Spanish Chicken and Mussel Paella image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 18

2 tablespoons olive oil
1 cup (1 medium) yellow onion, minced
1 red or green bell pepper, cored, seeded and cut into strips
1 (15 to 16-ounce) can diced tomatoes
1 teaspoon each of dried thyme and basil, crumbled
1 teaspoon cumin seed
1 bay leaf
1 tablespoon minced garlic
2 1/2 to 3-pound chicken, cut into 10 serving pieces or 6 chicken legs, separated into drumsticks and thighs
Salt and pepper
1/2 pound (about 3 links) Chorizo or Spanish sausage, cut crosswise into slices, or smoked ham, diced
4 to 4 1/2 cups chicken broth
1/4 teaspoon ground saffron or tumeric
3 cups long-grain rice
1 pound mussels, scrubbed well, beards removed and rinsed
1 cup fresh or frozen peas, thawed
Minced fresh cilantro or parsley for garnish
Lemon wedges for garnish

Steps:

  • Make the sofrito: In a skillet heat 2 tablespoons olive oil. Add the onion and pepper, and cook until softened, about 2 minutes. Add tomatoes, thyme, basil, cumin seed, bay leaf and garlic. Season with salt and pepper. Cook the mixture for 5 to 7 minutes, or until almost all the liquid has evaporated. Set aside.
  • Pat dry the chicken and season it with salt and pepper. In a large deep ovenproof skillet heat the oil over moderately high heat until it is hot. Add the chicken to the skillet, cook it for 7 to 10 minutes on each side, or until it is browned and transfer it to a plate. Add the sausage or ham to the skillet, cook it, tossing, until it is browned lightly, and transfer with a slotted spoon to the plate.
  • To assemble the paella: Preheat the oven 400 degrees. In a saucepan bring the broth to a simmer over modertaely high heat, add the saffron or tumeric and let the mixture steep for 5 minutes. In a 14-inch paella pan or a large deep ovenproof skillet, arrange the rice, chicken, sausage or ham and sofrito. Add the prepared broth, bring the liquid to a simmer over high heat, stirring, and immediately remove the pan from the heat. Arrange the shellfish in the pan and bake the paella on the floor of the oven for 25 minutes. (Do not stir the paella during cooking. If the mixture becomes dry, add the additional broth.) Add the peas and bake the paella for 10 minutes more, or until the liquid is absorbed and the mussels have opened. Let the paella stand, covered with a dish towel, for 5 minutes before serving. Serve the paella in its dish garnished with the cilantro and lemon wedges.

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