Traditional Paella With Chicken Sausage And Shrimp Recipes

SAUSAGE AND SHRIMP PAELLA

Steps:

• In 2-quart saucepan, heat broth to boiling. Stir in saffron; set aside.
• Meanwhile, in large paella pan or 3-inch-deep 12-inch ovenproof skillet, cook sausage over medium heat about 5 minutes, stirring occasionally, until brown. Move sausage to one side of pan. Add bell peppers and onion to pan. Cook about 5 minutes, stirring occasionally, until crisp-tender. Stir in garlic and tomatoes; heat to boiling. Stir in rice, wine and heated broth mixture; heat to boiling. Reduce heat. Cover and simmer 15 minutes; remove from heat.
• Stir in shrimp and peas. Cover and simmer about 10 minutes or until rice is tender. Sprinkle with parsley.

EASY PAELLA

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.

PAELLA

Steps:

• Heat a wok over medium-high heat. Fry hot and mild Italian sausage pieces in the wok until brown on all sides. Remove sausage, and fry the chicken strips in the sausage drippings until browned. Remove chicken and saute onions, green pepper, celery, and garlic for 5 minutes, or until tender.
• Stir in the uncooked rice, tomatoes, bay leaves, salt, oregano and turmeric. Cook and stir for 1 minute, then mix in the reserved tomato juice and chicken broth. Add chicken pieces, cover and simmer for about 20 minutes.
• Add sausage to the mixture, and continue to simmer for 15 minutes, then stir in the shrimp; cover and cook for 5 to 10 more minutes, or until shrimp is cooked through.

PAELLA RECIPE

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.

EASY CHICKEN AND SHRIMP PAELLA

Steps:

• Season chicken with salt and pepper. In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium-high. Working in batches, cook chicken (do not crowd pot) until browned, 7 to 8 minutes, turning once. Transfer to a plate (reserve pot); set aside.
• Place bell pepper, chorizo, onion, garlic, and tomatoes (with their juice) in pot; season with salt and pepper. Cook, stirring occasionally, until liquid has evaporated, 4 to 6 minutes.
• Add rice; cook, stirring, until translucent around edges, 1 to 2 minutes. Add broth and chicken; bring to a boil. Reduce to a simmer; cover, and cook until rice begins to soften, about 10 minutes. Add peas and shrimp, submerging them in liquid. Cover and cook until shrimp are opaque throughout, 4 to 6 minutes.

SPANISH-STYLE PAELLA

Steps:

• In a large saucepan or skillet over medium-high heat, cook sausage and chicken in oil for 5 minutes or until sausage is lightly browned and chicken is no longer pink, stirring frequently. Add garlic; cook 1 minute longer. Drain if necessary. , Stir in rice and onion. Cook until onion is tender and rice is lightly browned, stirring frequently. Add the broth, tomatoes, paprika, cayenne, salt and saffron. Bring to a boil. Reduce heat to low; cover and cook for 10 minutes. , Stir in the shrimp, peppers and peas. Cover and cook 10 minutes longer or until rice is tender, shrimp turn pink and liquid is absorbed. Top with fresh parsley and lemon wedges, if desired.

EASY SHRIMP AND SAUSAGE PAELLA RECIPE

Steps:

• Heat oil in a Paella Pan or 10.25" Frying Pan.
• Add chopped onions and saute.
• Now, add garlic, rosemary and saute for 1/2 minute over medium heat.
• Add the chopped sausage and saute till golden brown in color or cooked slightly.
• Add Diced Tomato, green chili, cumin, paprika, salt and saute for 1-2 minutes over low heat.
• Add the saffron, rice and saute for a minute over medium heat.
• Finally add water and saute everything together and then cover the pan and cook on high heat for 5 minutes.
• After 5 minutes, reduce the heat to low and let it cook for another 11 minutes (don't touch the rice now).
• after 11 minutes, you'll see most of the water would be absorbed by the rice and place shrimps and peas on top.
• Cover and cook for another 5 minutes.
• Sprinkle chopped cilantro on top and place lemon wedges either on top or the side.
• Turn off the heat and transfer the Paella to table (use the same pan to serve).
• Enjoy with Family and Friends.

MIXED PAELLA WITH CHICKEN, SHRIMP, AND SAUSAGE

Steps:

• Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add sliced sausage, sliced chicken and cook for about 5 minutes, covered.
• Add chopped red bell pepper and green bell pepper, stir in with sausage and chicken, cover, and continue cooking for about 5 more minutes, on medium heat.
• Add shrimp and cook until shrimp just turns red. Add chopped green onions.
• Add spices (sweet smoked paprika and red chili powder), add just a touch of turmeric for color. Season with salt and pepper. Remove from heat and keep the skillet covered. The shrimp and green onions will continue cooking slightly when covered and off heat - without overcooking.
• Cook 2 cups of rice in a sauce pan according to package instructions.
• Add cooked rice into the skillet with shrimp, chicken and sausage. Mix everything well, so that olive oil, juices from spicy sausages, and other cooking juices and spices coat orzo or rice.
• Add some chicken stock or water to make paella more juicy vs. dry. Keep adding more chicken stock or water to achieve the desired consistency of your paella - I think the juicier it is, the better. Add more salt and pepper if needed.

EASY PAELLA WITH SAUSAGE & SHRIMP

Steps:

• Seared sausage, succulent shrimp, simple veggies and our Carolina® Yellow Seasoned Rice mix made this recipe a divine dish for everyone to enjoy. Make this paella and knock the socks off of your fellow guests. Step 1
• In a large saucepan add rice mixes, water, oil, onion, and sausage. Bring to a boil. Cover, reduce heat and simmer 20 minutes. Remove from heat and stir in shrimp, peas and green onions. Cover and let stand 5 minutes. Serve garnished with pepper strips, if desired. Step 2
• Rice Cooker Version: Combine all ingredients, except shrimp, peas, green onions and peppers in a rice cooker. Step 3
• Follow the manufacturer's instructions for white rice. When the cooking cycle is finished, stir in shrimp, peas and green onions. lose lid and let stand 5 minutes. Step 4
• Served garnished with peppers, if desired.

EASY PAELLA RECIPE WITH CHICKEN AND SHRIMP

Steps:

• Chop your onion, mince your garlic, and slice your bell peppers.
• Slice your chicken breasts by butterflying them first. To do that, place your hand on top of the chicken breast and slice horizontally straight into the middle until you can unfold the chicken breast and its width doubles, and then slice into thin pieces.
• Once your chicken has been sliced, ensure your shrimp has been completely defrosted and rinsed. Pat it dry with some paper towel to remove excess water.
• Heat a large skillet over medium heat. While the skillet is heating, season the chicken breast slices with sea salt and pepper and 1/2 tsp paprika. Add 1 tbsp of your oil to the pan and after the oil is heated, add the chicken and cook until browned. Be careful not to turn the chicken too often. This prevents the browning process (which adds flavour).
• When the chicken is fully cooked, remove it to a bowl and place the pan back on the heat. Add 1 tbsp of oil and when it's heated, add the shrimp. While they're cooking, season the shrimp with the turmeric, garlic powder and a pinch of pepper (if you wish). You'll know they're done when they turn pink (a few minutes). Transfer to the same bowl as the chicken.
• Next, add the last tablespoon of your oil to the pan and add the onion and garlic. Cook for 2-3 minutes or until the onions soften slightly. Add the few tablespoons of white wine to the pan. It will start bubbling vigorously right away, so stir it around with the onions and garlic and let the wine soften the browned bits (leftover from the chicken and shrimp) stuck to the bottom of the pan. If you don't have any wine on hand, a few tablespoons of chicken broth will do the trick. Once you've deglazed the pan, add the rice, tomatoes (in their juice! Don't drain them!), chicken broth, and spices.
• Once it starts to boil, turn down the heat just slightly and simmer (covered) for about 15-20 minutes.
• Feel free to throw in your bell peppers at any time while the mixture is simmering. Since we have two small children I added the bell peppers right away in order to make sure they were soft. If you prefer them only slightly tender, leave the peppers out at this stage.
• The mixture will reduce considerably after 15-20 minutes. At this time, add the chicken and shrimp (and the peppers if you haven't yet) and continue simmering for 4-6 more minutes, or until rice is tender. Add salt and pepper to your taste (approx. 1/4 tsp each). The amount of salt you add will largely depend on what type of chicken broth you used; mine was homemade broth that contained no salt, so I added just under 1/2 tsp. If yours is store-bought, consider the amount of sodium in the broth before adding salt.
• Garnish with a little bit of chopped cilantro if you wish, and serve!

EASY CHICKEN PAELLA

Steps:

• Heat water to a boil in saucepan. Remove from heat,stir in rice. Cover and set aside.
• Brown chicken and sausage well in heated oil in large non-stick skillet at medium-high heat. Reduce heat to medium. Remove sausages,cut into chunks and return to skillet. Add onion,garlic and bay leaf. Cook and stir for 3 minutes. Reduce heat.
• Stir in soup and rice mixture. Simmer,covered for 10 minutes.
• Add shrimp,green pepper,peas and pepper sauce. Simmer until shrimps are cooked - about 5 minutes - stirring occasionally. Remove bay leaf and serve immediately.