EASY PAELLA RECIPE CHICKEN 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

CHICKEN AND SHRIMP PAELLA RECIPE | MYRECIPES

Chicken and Shrimp Paella Recipe | MyRecipes image

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

Ingredients

6 chicken thighs (about 1 1/2 pounds), skinned
1 teaspoon chopped fresh or 1/4 dried rosemary
¾ teaspoon salt, divided
¼ teaspoon freshly ground black pepper
2 teaspoons vegetable oil
1 (4-ounce) link hot turkey Italian sausage
1 cup chopped onion
½ cup chopped red bell pepper
1 ½ cups uncooked Arborio or Valencia rice
½ cup diced plum tomato
1 teaspoon Hungarian sweet paprika
¼ teaspoon saffron threads, crushed
1 garlic clove, minced
3 cups fat-free, less-sodium chicken broth
¾ pound large shrimp, peeled and deveined
1 cup (1-inch) diagonally cut asparagus
½ cup frozen green peas, thawed

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

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