BEST SHRIMP PAELLA RECIPE RECIPES
CHICKEN AND SHRIMP PAELLA RECIPE | MYRECIPES
This chicken and shrimp paella is a great recipe for enjoying traditional Spanish cuisine in the comfort of your own home.
Provided by Marie Simmons
Yield 6 servings (serving size: 1 chicken thigh and about 1 cup rice mixture)
Number Of Ingredients 17
Steps:
- Preheat oven to 400°.
- Sprinkle chicken with rosemary, 1/2 teaspoon salt, and black pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until lightly browned. Remove chicken from pan; cover and keep warm.
- Remove casings from sausage. Add sausage to pan; cook 1 minute, stirring to crumble. Add onion and bell pepper; cook 7 minutes, stirring constantly. Add rice, tomato, paprika, saffron, and garlic; cook 1 minute, stirring constantly. Return chicken to pan. Add broth and 1/4 teaspoon salt; bring to a boil. Wrap handle of pan with foil; cover pan. Bake at 400° for 10 minutes. Stir in shrimp, asparagus, and peas. Cover and bake an additional 5 minutes or until shrimp are done.
Nutrition Facts : Calories 433 calories, CarbohydrateContent 52.8 g, CholesterolContent 156 mg, FatContent 7 g, FiberContent 3 g, ProteinContent 34.8 g, SaturatedFatContent 1.6 g, SodiumContent 787 mg
BEST SLOW-COOKER PAELLA RECIPE - HOW TO MAKE SLOW ... - DELISH
Check out this easy recipe for the best slow-cooker paella from Delish.com!
Provided by DELISH.COM
Categories easy chicken dinner
Total Time 2 hours
Prep Time 20 minutes
Cook Time 0S
Yield 6
Number Of Ingredients 17
Steps:
- In a large skillet over medium heat, heat oil. Add chicken to one side and chorizo to the other. Season chicken with salt and pepper and cook until golden, 10 minutes. (Remove chorizo if it's getting too burned.)
- In a large slow-cooker, add browned chicken-chorizo mixture, rice, tomatoes, onion, garlic, paprika, and cayenne and season with salt and pepper. Pour over chicken broth and white wine, then stir to combine.
- Cover and cook on high until rice is almost tender, stirring occasionally, 1½ to 2 hours.
- Remove lid and stir in shrimp and frozen peas. Cover and cook until shrimp is pink and peas warmed through, about 10 minutes more.
- Garnish with parsley and serve with lemon wedges.
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