Vegetable Paella With Chorizo Recipes

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VEGETABLE PAELLA



Vegetable Paella image

The best vegetable paella recipe! It's loaded with vegetables, chickpeas, and savory, smoky rice. This Spanish dish is perfect for serving at dinner parties, since it's vegetarian, vegan and gluten free. Recipe yields 6 hearty servings.

Provided by Cookie and Kate

Categories     Main Dish

Time 1h15m

Number Of Ingredients 18

3 tablespoons extra-virgin olive oil, divided
1 medium yellow onion, chopped fine
1 1/2 teaspoons fine sea salt, divided
6 garlic cloves, pressed or minced
2 teaspoons smoked paprika
1 can (15 ounces) diced tomatoes (preferably the fire-roasted variety), drained
2 cups short-grain brown rice*
1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
3 cups vegetable broth
1/3 cup dry white wine** or vegetable broth
1/2 teaspoon saffron threads, crumbled (optional)
1 can (14 ounces) quartered artichokes or 1 jar (12 ounces) marinated artichoke, drained
2 red bell peppers, stemmed, seeded and sliced into long, 1/2"-wide strips
1/2 cup Kalamata olives, pitted and halved
Freshly ground black pepper
1/4 cup chopped fresh parsley, plus about 1 tablespoon more for garnish
2 tablespoons lemon juice, plus additional lemon wedges for garnish
1/2 cup frozen peas

Steps:

  • Arrange your oven racks in the upper and lower thirds of the oven, making sure that you have ample space between the two racks for your Dutch oven. You're going to need a large Dutch oven (preferably 6 quarts/11-to-12" in diameter or bigger, although I got by with my 5.5-quart Le Creuset) or a large skillet with a snug-fitting lid (both must be oven-safe!).
  • Preheat the oven to 350 degrees Fahrenheit. Heat 2 tablespoons of the oil in your Dutch oven or skillet over medium heat until shimmering. Add the onion and a pinch of salt. Cook until the onions are tender and translucent, about 5 minutes.
  • Stir in the garlic and paprika and cook until fragrant, about 30 seconds. Stir in the tomatoes and cook until the mixture begins to darken and thicken slightly, about 2 minutes Stir in the rice and cook until the grains are well coated with tomato mixture, about 1 minute. Stir in the chickpeas, broth, wine, saffron (if using) and 1 teaspoon salt.
  • Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally. Cover the pot and transfer it to the lower rack in the oven. Bake, undisturbed, until the liquid is absorbed and the rice is tender, 50 to 55 minutes.
  • Meanwhile, line a large, rimmed baking sheet with parchment paper for easy cleanup. On the baking sheet, combine the artichoke, peppers, chopped olives, 1 tablespoon of the olive oil, 1/2 teaspoon of the salt, and about 10 twists of freshly ground black pepper. Toss to combine, then spread the contents evenly across the pan.
  • Roast the vegetables on the upper rack until the artichokes and peppers are tender and browned around the edges, about 40 to 45 minutes. Remove from the oven and let the vegetables cool for a few minutes. Add 1/4 cup parsley to the pan and the lemon juice, and toss to combine. Season with salt and pepper, to taste. Set aside.
  • For optional socarrat (crispy bottom-beware that you might have to scrub burnt bits from your pot later if you do this): Uncover the pot of baked rice, transfer it to the stovetop and cook over medium-high heat for about 5 minutes, rotating the pot as needed, until the bottom layer of rice is well browned and crisp.
  • Socarrat or not, sprinkle the peas and roasted vegetables over the baked rice, cover, and let the paella sit for 5 minutes. Garnish with a sprinkle of chopped parsley (about 1 tablespoon) and serve in individual bowls, with lemon wedges on the side.

Nutrition Facts : ServingSize 1 entree serving, Calories 437 calories, Sugar 8.2 g, Sodium 1265.8 mg, Fat 15.6 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 71.4 g, Fiber 11.3 g, Protein 9.8 g, Cholesterol 0 mg

CHICKEN & CHORIZO PAELLA



Chicken & chorizo paella image

Try swapping traditional seafood paella for a chicken and chorizo version - a hearty family supper for four

Provided by Chelsie Collins

Categories     Dinner, Main course, Supper

Time 50m

Number Of Ingredients 13

1 tbsp olive oil
2 chicken breasts fillets, cut into chunks
2 small onions, finely sliced
1 fat garlic clove, crushed
140g cooking chorizo, sliced
1 tsp turmeric
pinch of saffron
1 tsp paprika
300g paella rice
850ml hot chicken or vegetable stock
200g frozen peas
1 lemon, cut into wedges, to serve
½ small bunch of parsley, finely chopped, to serve

Steps:

  • Heat the olive oil in a deep frying pan over a high heat. Brown the chicken all over - don't cook completely. Once browned, transfer to a plate.
  • Reduce the heat to low, add the onions and cook slowly until softened, about 10 mins. Add the garlic, stir for 1 min, then toss in the chorizo and fry until it releases its oils.
  • Stir in the spices, then tip in the rice. Stir to coat the rice in the oils and spices for about 2 mins, then pour in the stock. Bring to the boil, return the chicken to the pan and simmer for about 20 mins, stirring occasionally.
  • Add the peas to the pan and simmer for a further 5 mins until the rice is cooked and the chicken is tender. Season well and serve with the lemon and parsley.

Nutrition Facts : Calories 563 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 38 grams protein, Sodium 1.9 milligram of sodium

VEGETABLE PAELLA WITH CHORIZO



Vegetable Paella With Chorizo image

This weeknight paella comes together in just three basic steps: Sweat the aromatics, bake until tender, then return to the stovetop to cook until the rice becomes crunchy. It becomes even more weeknight-friendly if you take advantage of store-bought pre-cut vegetables to cut down on prep time. For a more protein-rich dish, season a dozen medium shrimp with olive oil, salt and pepper and nestle them into the paella during the last 5 minutes of baking. If preparing the dish for vegetarians, skip the chorizo, swap in vegetable broth and add an extra pinch of paprika, if desired. The only non-negotiable step is finishing the paella over direct flame on the stovetop so the rice at the bottom of the pan forms a delectable crust, also known as soccarat.

Provided by Kay Chun

Categories     grains and rice, sausages, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil
1/2 cup finely chopped yellow or white onion (about 1/2 small onion)
5 garlic cloves, thinly sliced
2 tablespoons tomato paste
1 1/2 cups medium-grain paella rice, such as Bomba or Calasparra (about 10 ounces)
1/2 teaspoon smoked paprika
Kosher salt and black pepper
3 1/2 cups 1-inch cauliflower florets (about 10 ounces)
2 1/2 cups halved brussels sprouts, quartered if large (about 10 ounces)
1 cup fresh or frozen peas (about 5 ounces)
1/4 pound/4 ounces cured Spanish chorizo sausage, skin removed, sliced 1/4-inch thick
3 1/2 cups low-sodium chicken broth
Chopped scallions and lemon wedges, for serving

Steps:

  • Heat oven to 450 degrees. In a 12-inch cast-iron or ovenproof skillet, heat 2 tablespoons oil over medium. Add onion and garlic and cook, stirring occasionally, until softened, about 3 minutes. Add tomato paste and cook, stirring, until lightly caramelized, about 2 minutes. Stir in rice, paprika and remaining 1 tablespoon oil; season with salt and pepper. Cook, stirring, until well combined and rice begins to toast, about 1 minute.
  • Stir in cauliflower, brussels sprouts, peas, chorizo and broth, season with salt and pepper and bring to a boil over high heat. Transfer to the oven and bake, uncovered and without stirring, until rice is tender and all of the liquid is absorbed, about 20 minutes.
  • Transfer paella to stovetop and cook over medium heat, without stirring, to crisp up the bottom layer of rice, 2 to 3 minutes. You will hear it crackle; be careful not to burn. Let stand for 5 minutes, then sprinkle with scallions and serve with lemon wedges.

Nutrition Facts : @context http, Calories 597, UnsaturatedFat 16 grams, Carbohydrate 78 grams, Fat 23 grams, Fiber 6 grams, Protein 22 grams, SaturatedFat 6 grams, Sodium 1177 milligrams, Sugar 6 grams

VEGETABLE PAELLA WITH CHORIZO AND RABBIT



Vegetable Paella with Chorizo and Rabbit image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 20

6 cups chicken stock
1/4 teaspoon crumbled saffron threads
1/2 cup dry white wine
1/3 cup olive oil
1 (2-pound) rabbit, cut into 2-inch pieces (on the bone)
1/4 pound sweet chorizo, cut into 1/4-inch slices
1 zucchini, cut into 1/2-inch cubes
6 scallions, sliced into 1/2-inch pieces
8 mushrooms, quartered
1/2 cup frozen lima beans
1/2 cup frozen organic peas
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 carrot, peeled and diced
Salt
2 tomatoes, seeded and chopped
6 cloves garlic, minced
2 teaspoons paprika
3 cups short-grain rice
2 tablespoons chopped parsley

Steps:

  • Combine the stock, saffron, and wine in a saucepan, and bring to a boil while cooking the meat and vegetables.
  • Heat the olive oil in a wide paella pan set over two burners. Add the rabbit pieces and cook until lightly browned all over, about 10 minutes. Transfer rabbit to a plate and keep warm.
  • Add chorizo to pan and cook about 3 minutes. Add all of the vegetables, except the tomatoes and garlic, and saute until vegetables are just tender, about 5 minutes. Season with salt.
  • Stir in the tomatoes, garlic, and paprika, and saute 1 minute to release the aromas. Add the rice, toss to coat it with the vegetables, and stir in the parsley.
  • Preheat an oven to 350degrees F.
  • Add the hot broth to the pan. Boil for 5 to 10 minutes, or until some of the liquid reduces. (Paella should have just enough liquid to cook rice, but not be soupy). Stir in the reserved rabbit pieces, and adjust seasonings.
  • Transfer paella pan to the oven and cook, uncovered, for 10 to 12 minutes, or until rice is almost cooked and most of the liquid is absorbed.
  • Remove paella from oven, cover loosely, and let sit for 10 minutes before serving.

RACH'S SHRIMP + CHORIZO PAELLA SHOWS HOW EASY IT IS TO SWAP INGREDIENTS



Rach's Shrimp + Chorizo Paella Shows How Easy It Is To Swap Ingredients image

"We're making shrimp and chorizo paella, but it's really about learning the method," Rach says, "rather than one specific route to it."

Provided by Rachael Ray

Number Of Ingredients 25

1 tablespoon pimenton/smoked sweet paprika
2 teaspoons chili powder (⅔ palmful)
1 teaspoon cayenne pepper (⅓ palmful)
1 teaspoon ground turmeric
½ teaspoon saffron threads
1 pound large shrimp in shell
1 quart vegetable or chicken stock OR 3 cups stock plus one 6-ounce bottle clam juice
optional
2 tablespoons extra-virgin olive oil (EVOO)
Salt and pepper
About ½ pound chorizo or plant-based chorizo
peeled and diced
1 small white or yellow onion
finely chopped
1 cup short-grain rice
such as Bomba or Arborio
2 cloves garlic
grated or chopped
1 scant tablespoon tomato paste
½ cup dry sherry or white wine
¾ cup fresh or frozen peas
¼ cup diced pimentos or piquillo peppers
1 lemon
juiced
Chopped flat-leaf parsley

Steps:

  • For the paella spice, combine spices in small bowl
  • For the paella, if whole, peel shrimp and save shells and heads as well
  • Devein shrimp, cutting down backs of shrimp, then rinse and drain
  • Toast shells of shrimp in saucepot over medium-high heat until pink, bright and fragrant, add stock and bring to boil, then reduce at low boil to 3 cups and strain
  • Heat a large skillet over medium-high, add about 1 tablespoon EVOO, 1 turn of the pan, add the shrimp, salt and pepper and cook 2 minutes to just take the color off and get them going, then remove to a plate
  • Add remaining oil, 1 turn of the pan, then cook chorizo 1 to 2 minutes to render out some of the fat, then remove
  • Turn the heat down just a touch, then add onion and rice and toast 2 minutes, then stir in paella spice
  • Grate in garlic, then stir in tomato paste
  • Add sherry or white wine, turn up the heat, and pick up the browned bits using the tip of a wooden spoon
  • Add about three-quarters of the stock, stir and bring to a boil over medium-high for 10 minutes, stirring occasionally, until most of the liquid is absorbed but not dry
  • Turn the heat down to medium-low, add peas, stir, then add peppers
  • Add back shrimp and chorizo, press into rice, then add remaining stock and cook 8 minutes more
  • Douse pan with lemon juice and top with parsley to serve

SHRIMP PAELLA WITH CHORIZO



Shrimp Paella with Chorizo image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 7-ounce link Spanish chorizo, cut in half horizontally and sliced into half moons
2 tablespoons Amore garlic paste, or 6 garlic cloves, chopped
1 large tomato, diced
1 14-ounce can low-sodium chicken broth
1 teaspoon saffron
Salt and freshly ground pepper
2 8.8-ounce packages Uncle Ben's Original Long-Grain Ready Rice
1 cup frozen peas
1 1/4 pounds shrimp, peeled and deveined

Steps:

  • Shrimp are normally an ingredient in paella and so is chorizo but I left the chicken and several other ingredients out to simplify it for you.
  • In a large saute pan heat chorizo over medium heat until fat is rendered, about 3 minutes. Add garlic and cook, stirring, until fragrant. Add tomato, chicken broth, and saffron; bring to a simmer. Season generously with salt and pepper. Add rice and frozen peas; stir to combine. Cover and bring up to a simmer. Let cook for about 2 minutes. Season shrimp with salt and pepper and lay on top of rice mixture. Cover and continue to cook until shrimp are just done, about 4 more minutes. Season with salt and pepper, if necessary, and serve.

SEAFOOD, CHICKEN, AND CHORIZO PAELLA



Seafood, Chicken, and Chorizo Paella image

This paella can stand alone or be served with steamed clams - and a glass of red wine should always be at hand. The rice takes between 15 and 25 minutes to cook.

Provided by Daniel Sarfati

Categories     World Cuisine Recipes     European     Spanish

Time 1h20m

Yield 10

Number Of Ingredients 25

2 tablespoons vegetable oil
1 medium zucchini, quartered and cut into 1/4-inch slices
1 shallot, minced
2 cloves garlic, minced, or more to taste
1 ½ cups long-grain white rice
1 (14 ounce) can diced tomatoes
1 cup water, or as needed
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon saffron
salt and ground black pepper to taste
1 large bay leaf
1 (14 ounce) can sweet peas
2 tablespoons vegetable oil
½ pound chorizo
4 chicken thighs, cut into 1/2-inch pieces
½ red bell pepper, diced
½ green bell pepper, diced
2 serrano peppers, thinly sliced
1 small yellow onion, cut into 1-inch pieces
1 medium tomato, diced
1 pound shrimp
½ pound bay scallops
1 avocado, diced
1 bunch chopped fresh cilantro

Steps:

  • Heat oil in a large saucepan over medium heat. Add zucchini and cook until lightly browned, about 2 minutes. Add shallot and cook until beginning to brown, about 2 minutes. Add garlic and cook until very lightly browned, about 1 minute. Add rice and toast about 1 minute. Add canned tomatoes, mix well, and cook for 1 minute. Add water, chili powder, cumin, saffron, salt, and black pepper. Mix well. Add bay leaf. Cover the saucepan and cook until rice is tender, 20 to 25 minutes.
  • Add 1/4 can of peas to cooked rice mixture and mix well. Partially cover saucepan to allow steam to release and set aside.
  • Heat oil in a large paella pan over medium heat. Add chorizo; cook and stir until browned, 5 to 7 minutes. Move cooked chorizo to the outside of the pan. Add chicken and cook until mostly cooked through, 8 to 10 minutes. While chicken is cooking, add bell peppers, serrano peppers, onion, and diced tomato. Move cooked chicken to the outside of the pan.
  • Add shrimp to the paella pan. Add a small amount of water if there is not enough moisture in the pan. Cook shrimp 2 minutes per side. Add scallops and cook 2 minutes more.
  • Reduce heat under the paella pan to medium-low. Mix all ingredients in the pan together in a triumphant manner, forming a glorious mixture. Add finished rice in a layer on top of the mixture in the paella pan. Continue cooking 2 to 4 minutes more, until all meat, chicken, and seafood have been cooked through. Add avocado and cilantro, mix together, and serve.

Nutrition Facts : Calories 467 calories, Carbohydrate 34.2 g, Cholesterol 128.3 mg, Fat 22.7 g, Fiber 4.4 g, Protein 30.6 g, SaturatedFat 6 g, Sodium 612.7 mg, Sugar 3.9 g

CHICKEN AND CHORIZO PAELLA ON THE GRILL



Chicken and Chorizo Paella on the Grill image

Use an 8-person paella pan on the grill.

Provided by JWynne

Categories     World Cuisine Recipes     European     Spanish

Time 3h

Yield 8

Number Of Ingredients 16

1 ½ pounds chicken thighs
1 ½ teaspoons hot paprika, divided, or to taste
salt and ground black pepper to taste
½ cup olive oil, divided
1 (28 ounce) can crushed fire-roasted tomatoes
2 cups diced sweet onion
8 ounces dry-cured chorizo, thinly sliced
5 cloves garlic, minced
1 teaspoon ground turmeric
½ teaspoon saffron
½ teaspoon dried oregano
2 ½ cups uncooked Bomba rice
6 cups chicken stock, divided
1 red bell pepper, cut into matchsticks
2 cups string beans
½ cup Marcona almonds, halved

Steps:

  • Place chicken on a plate and season with 1/2 teaspoon paprika, salt, and pepper. Refrigerate for 2 hours.
  • Preheat a grill for medium heat. Place a large paella pan on the grate. Heat about 1 tablespoon olive oil in the pan. Add chicken; sear until browned, about 4 minutes per side. Remove chicken and wrap in aluminum foil.
  • Heat remaining olive oil in the pan. Add tomatoes, onion, chorizo, and garlic. Cook until tomato juices are mostly reduced, 5 to 10 minutes. Stir in remaining paprika, turmeric, saffron, and oregano. Add rice and cook for 5 minutes. Pour in 4 cups chicken stock; increase heat to high. Stir once and close the grill lid. Cook until the rice on the bottom becomes crispy, about 8 minutes.
  • Scrape the bottom of the pan and turn rice over 4 or 5 times until a crust forms at the bottom. Add bell pepper, string beans, and the chicken thighs. Pour in remaining chicken stock. Stir and flip rice until stock is absorbed and rice is tender, 10 to 15 minutes more. Garnish with almonds.

Nutrition Facts : Calories 739.4 calories, Carbohydrate 67.5 g, Cholesterol 78.5 mg, Fat 39 g, Fiber 6.8 g, Protein 30.5 g, SaturatedFat 9.1 g, Sodium 1068.9 mg, Sugar 3.9 g

VEGETARIAN PAELLA



Vegetarian Paella image

This freshly made vegetarian paella recipe can be the ideal mid-week meal but can also pack a load of flavour. It takes more skill to make a vegetarian paella taste flavourful and here's my recipe that will help you create that.

Provided by Javier De La Hormaza

Categories     Paella Recipes, Spanish Vegetarian Recipes

Yield 4 people

Number Of Ingredients 16

3 tbsp of extra virgin olive oil
1 garlic clove, finely chopped
6 spring onions, finely chopped
1 large red pepper, core and seeds removed
100g runner beans, finely sliced on an angle
12 green asparagus, chopped into small pieces
100g frozen peas
1 small can of cannellini beans, drained and rinsed
8 small grilled artichokes in oil from a jar, drained and cut into halves
400g paella rice
1 teaspoon of Spanish sweet smoked paprika
½ teaspoon of saffron threads
200ml tomato sofrito sauce
800ml of hot vegetable stock
Salt to taste
Lemon wedges to garnish

Steps:

  • Pre-heat your oven to 150°C/300°F/Gas Mark 5.
  • To prepare the red pepper, pre-heat the oven grill and cut the peppers in half lengthways. Place both halves on a roasting tin, skin side up and brush with some olive oil and place under the grill and cook until the skins are completely black. Remove from the heat and cover with a tea towel. Once the pepper halves are cooled down, peel the skins off and cut into long strips and set aside.
  • Prepare the saffron by lightly toasting the threads on a low heat in a dry pan for a couple of minutes. Transfer the threads into a pestle and mortar and lightly crush them. Pour 4 tablespoons of the hot stock and cover to infuse while you make the paella rice.
  • In a large paella pan (45cm diameter) or a large shallow casserole dish, heat one tablespoon of the oil. Once hot, add the runner beans and green asparagus and fry for about 2 minutes on each side until golden brown, season with salt. Remove from the pan and set aside. Allow the paella pan to cool down for a couple of minutes.
  • Add the remaining olive oil to the paella pan and gently fry on a low heat the chopped garlic and spring onions until soft, about 3 minutes. Add the paella rice and stir for a few minutes on a gentle heat until the rice is slightly translucent. Add the smoked paprika and stir the rice for 30 seconds, followed by the tomato sofrito sauce. Once the sofrito has cooked into the rice, pour in the hot vegetable stock, followed by the saffron infused stock, frozen peas, red pepper slices and white beans. Season with salt and spread the rice out evenly to cover the bottom of the paella pan.
  • Bring the paella to the boil. If you have a timer, set it to 17 minutes. The first 5 minutes, cook the paella on a very high heat until the rice rises to the surface. Check the stock for seasoning and add some more salt if necessary, stir the rice, add the grilled artichoke halves, fried runner beans and asparagus and place the pan in the oven. After 12 minutes, remove the pan from the oven.
  • Allow the paella to rest for 5 minutes before serving garnished with lemon wedges.

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From fussfreeflavours.com


VEGETABLE PAELLA WITH CHORIZO RECIPES
Vegetable Paella With Chorizo Recipes. CHICKEN & CHORIZO PAELLA. Try swapping traditional seafood paella for a chicken and chorizo version - a hearty family supper for four. Recipe From bbcgoodfood.com. Provided by Chelsie Collins. Categories Dinner, Main course, Supper. Time 50m. Number Of Ingredients 13. Ingredients ; Nutrition; 1 tbsp olive oil: 2 chicken breasts fillets, cut into …
From tfrecipes.com


VEGETABLE PAELLA WITH CHORIZO - MASTERCOOK
2019-10-13 Vegetable Paella With Chorizo. Vegetable Paella With Chorizo. Date Added: 10/13/2019 Source: cooking.nytimes.com. Want to save this recipe? Save It! Share It! Share Recipe. Your Name: Please enter your name: To: (Separate e-mail addresses by commas) Please enter at least 1 e-mail address: Message: Please enter a message. Public Recipe Share. Click "Show Link" to generate a url …
From mastercook.com


VEGETABLE PAELLA WITH CHORIZO AND RABBIT RECIPE
Vegetable paella with chorizo and rabbit recipe. Learn how to cook great Vegetable paella with chorizo and rabbit . Crecipe.com deliver fine selection of quality Vegetable paella with chorizo and rabbit recipes equipped with ratings, reviews and mixing tips. Get one of our Vegetable paella with chorizo and rabbit recipe and prepare delicious ...
From crecipe.com


PAELLA WITH CHORIZO RECIPE - TFRECIPES.COM
It becomes even more weeknight-friendly if you take advantage of store-bought pre-cut vegetables to cut down on prep time. For a more protein-rich dish, season a dozen medium shrimp with olive oil, salt and pepper and nestle them into the paella during the last 5 minutes of baking. If preparing the dish for vegetarians, skip the chorizo, swap in vegetable broth and add an extra pinch of ...
From tfrecipes.com


VEGETABLE PAELLA WITH CHORIZO AND RABBIT RECIPE - COOKING ...
Heat the olive oil in a wide paella pan set over two burners. Add the rabbit pieces and cook until lightly browned all over, about 10 minutes. Transfer rabbit to a plate and keep warm. Add chorizo to pan and cook about 3 minutes. Add all of the vegetables, except the tomatoes and garlic, and saute until vegetables are just tender, about 5 ...
From cookingindex.com


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