CHORIZO SHRIMP PAELLA RECIPES
QUICK PAELLA WITH CHORIZO, SHRIMP AND CHICKEN RECIPE ...
Provided by Geoffrey Zakarian
Categories main-dish
Total Time 1 hours 0 minutes
Cook Time 30 minutes
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a Dutch oven, heat the olive oil over medium heat. Add the chorizo and cook until it releases its fat. 8 to 10 minutes. Add the chicken, onions and garlic and brown the chicken on all sides, about 10 minutes.
- Add the rice and toast for 30 seconds. Add the tomato paste, followed by the saffron and then the wine, stirring. Add the chicken stock, cover and cook--no stirring--for 20 to 25 minutes. By then the rice should be almost done.
- Add the shrimp, mussels and peas and continue to cook until the rice is fluffy and the mussels have opened. Season with salt and pepper. Finish with the scallions and serve.
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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Reviews 2.8
Total Time 2 hours
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Reviews 2.8
Total Time 2 hours
Category easy chicken, dinner
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If you enjoy cooking ethnic foods, this Spanish paella recipe will be a favorite. It's brimming with generous chunks of sausage, shrimp and veggies.—Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Reviews 4.4
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Reviews 4.4
Total Time 45 minutes
Category Dinner
Cuisine Europe, Spanish
Calories 237 calories per serving
- 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.
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Reviews 2.8
Total Time 2 hours
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SPANISH-STYLE PAELLA RECIPE: HOW TO MAKE IT
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Reviews 4.4
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Category Dinner
Cuisine Europe, Spanish
Calories 237 calories per serving
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Reviews 4.4
Total Time 45 minutes
Category Dinner
Cuisine Europe, Spanish
Calories 237 calories per serving
- 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.
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