EASY PAELLA RECIPES

Name: Easy paella
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Spanish
Ingredients: 1 tbsp olive oil; 1 onion, chopped; 1 tsp each hot smoked paprika and dried thyme; 300g paella or risotto rice; 3 tbsp dry sherry or white wine (optional); 400g can chopped tomatoes with garlic; 900ml chicken stock; 400g frozen seafood mix , defrosted; 1 lemon, ½ juiced, ½ cut into wedges; handful of flat-leaf parsley, roughly chopped

EASY PAELLA RECIPE - BBC GOOD FOOD

Easy paella recipe - BBC Good Food image

Whip up this easy version of the traditional Spanish seafood dish straight from the storecupboard. Add extras such as chorizo and peas if you like

Provided by Jane Hornby

Categories Dinner, Main course

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 10

Ingredients

1 tbsp olive oil
1 onion, chopped
1 tsp each hot smoked paprika and dried thyme
300g paella or risotto rice
3 tbsp dry sherry or white wine (optional)
400g can chopped tomatoes with garlic
900ml chicken stock
400g frozen seafood mix , defrosted
1 lemon, ½ juiced, ½ cut into wedges
handful of flat-leaf parsley, roughly chopped

Steps:

Heat the olive oil in a large frying pan or wok. Add the onion and soften for 5 mins.
Add the smoked paprika, thyme and paella rice, stir for 1 min, then splash in the sherry, if using. Once evaporated, stir in the chopped tomatoes and chicken stock.
Season and cook, uncovered, for about 15 mins, stirring now and again until the rice is almost tender and still surrounded with some liquid.
Stir in the seafood mix and cover with a lid. Simmer for 5 mins, or until the seafood is cooked through and the rice is tender. Squeeze over the lemon juice, scatter over the parsley and serve with the lemon wedges.

Nutrition Facts : Calories 431 calories, FatContent 5 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 66 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 3 grams fiber, ProteinContent 34 grams protein, SodiumContent 2.1 milligram of sodium

EASY CHICKEN AND CHORIZO PAELLA | SAINSBURY'S RECIPES

Easy chicken and chorizo paella | Sainsbury's Recipes image

An authentic-tasting chicken and chorizo paella recipe that conjures up memories of sunny days in Spain

Provided by Sainsbury's Team

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 11

Ingredients

½ tbsp olive oil
200g chopped onion
2 tsp chopped garlic
2 tsp paprika
250g Spanish paella rice
saffron
800ml hot chicken stock, made with ½ chicken stock cube
300g garden peas
100g chorizo ring, roughly chopped
400g mini chicken fillets, cubed
1 tbsp chopped parsley

Steps:

Heat the olive oil in a large, deep frying pan over a medium-high heat. Add the chopped onion and cook, stirring frequently, for 8-10 minutes until soft. Add the chopped garlic and paprika for the last minute.

Stir through the paella rice, then add the saffron and stock. Bring to the boil, then reduce to a simmer and cook, covered, for 15 minutes. Stir in the peas for the final 2 minutes.

Meanwhile, heat another frying pan over a medium heat. Add the chorizo and cook for 3 minutes until browned. Remove with a slotted spoon and set aside. Add the chicken and cook for 10 minutes until golden and cooked through with no pink remaining. Stir the chorizo, chicken and parsley through the rice mixture to serve.

Nutrition Facts : Calories 580 calories, FatContent 15.7 grams, SaturatedFatContent 4.8 grams, SugarContent 5.0 grams, SodiumContent 1640.0 milligrams salt, CarbohydrateContent 60.9 grams, FiberContent 6.0 grams, ProteinContent 45.9 grams

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Total Time 1 hours 0 minutes
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Transfer the paella back to the stove top and add the licorice-flavored liqueur. Cook the paella over medium heat for 1 minute, until the liqueur is absorbed by the rice. Turn off the heat and add the lobster, kielbasa, and peas and stir gently. Cover the paella, and allow it to steam for 10 minutes. Sprinkle with the parsley, garnish with lemon wedges, and serve hot.

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CHICKEN SEAFOOD PAELLA | JAMIE OLIVER RECIPES

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From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 858 calories per serving

1. Preheat the oven to 190ºC/375ºF/gas 5.
2. Quarter each piece of chicken, then season with sea salt and black pepper and dust with flour.
3. Heat a splash of oil in a large, deep pan on a medium heat and fry the chicken until golden brown all over, then transfer to a baking tray and place in the oven for 20 minutes, or until cooked through.
4. Meanwhile, slice the chorizo, peel and finely chop the onion and garlic, and pick and finely chop the parsley leaves, finely chopping the stalks.
5. Put the pan back on the heat, add the sliced chorizo and pancetta or bacon and fry until browned and crispy. Add the onion, garlic and parsley stalks, then cook until soft.
6. Meanwhile, gently heat the chicken stock and infuse half with the saffron.
7. Add the smoked paprika, the rice and infused stock to the pan and leave to cook on a medium heat for around 20 minutes, stirring occasionally.
8. Meanwhile, halve the squid and lightly score all over with a regular eating knife (if using).
9. When the time's up, add the remaining stock, peas, prawns, and the mussels and squid (if using). Place a lid on the pan and cook for 10 further minutes.
10. Finally, add the cooked chicken, sprinkle over the chopped parsley and serve with wedges of lemon for squeezing over.

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CHICKEN AND CHORIZO PAELLA RECIPE | JAMIE OLIVER RECIPES

I’ve made a few paellas in my time. The biggest one was for about 800 people in a village in Spain and it was hard work, but an incredible experience. The Spanish can be quite protective about what is and what isn’t a paella, but at the same time, the spirit of their cooking has always been flexible to whatever meat, fish, seafood or game can be found. I’ve eaten and enjoyed many paellas, and I hope you like my humble, great-value expression of one.
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 494 calories per serving

1. Peel and finely slice the garlic, peel and roughly chop the onion and carrot. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs.
2. Put a lug of oil into a large lidded shallow casserole or paella pan on a medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly.
3. Deseed and chop the pepper, then add to the pan for a further 5 minutes.
4. Stir through the tomato purée and crumble in the stock cube, then add the rice and stir for a couple of minutes so it starts to suck up all that lovely flavour.
5. Pour in 750ml of boiling water and add a pinch of sea salt and black pepper. Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed.
6. Stir in the peas and prawns, replace the lid, and cook for a further 5 minutes, or until hot through.
7. Season to perfection, then chop the parsley leaves, scatter them over the paella, and serve with lemon wedges on the side for squeezing over.

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CHICKEN SEAFOOD PAELLA | JAMIE OLIVER RECIPES

1. Preheat the oven to 190ºC/375ºF/gas 5.
2. Quarter each piece of chicken, then season with sea salt and black pepper and dust with flour.
3. Heat a splash of oil in a large, deep pan on a medium heat and fry the chicken until golden brown all over, then transfer to a baking tray and place in the oven for 20 minutes, or until cooked through.
4. Meanwhile, slice the chorizo, peel and finely chop the onion and garlic, and pick and finely chop the parsley leaves, finely chopping the stalks.
5. Put the pan back on the heat, add the sliced chorizo and pancetta or bacon and fry until browned and crispy. Add the onion, garlic and parsley stalks, then cook until soft.
6. Meanwhile, gently heat the chicken stock and infuse half with the saffron.
7. Add the smoked paprika, the rice and infused stock to the pan and leave to cook on a medium heat for around 20 minutes, stirring occasionally.
8. Meanwhile, halve the squid and lightly score all over with a regular eating knife (if using).
9. When the time's up, add the remaining stock, peas, prawns, and the mussels and squid (if using). Place a lid on the pan and cook for 10 further minutes.
10. Finally, add the cooked chicken, sprinkle over the chopped parsley and serve with wedges of lemon for squeezing over.

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1. Peel and finely slice the garlic, peel and roughly chop the onion and carrot. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs.
2. Put a lug of oil into a large lidded shallow casserole or paella pan on a medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly.
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6. Stir in the peas and prawns, replace the lid, and cook for a further 5 minutes, or until hot through.
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CHICKEN & CHORIZO PAELLA RECIPE - BBC GOOD FOOD

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From bbcgoodfood.com
Total Time 50 minutes
Category Dinner, Main course, Supper
Cuisine Spanish
Calories 563 calories per serving

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