PAELLA CHICKEN RECIPES

Name: Paella
Total time: 1 h 25 min
Yield: 6
Cuisine: https://schema.org/LowLactoseDiet
Ingredients: 6 free-range chicken thighs skin on, bone in; plain flour; olive oil; 100 g quality chorizo; 1 onion; 4 cloves of garlic; ½ a bunch of fresh flat-leaf parsley; 6 rashers of higher-welfare pancetta or smoked streaky bacon; 2 litres organic chicken stock; 2 large pinches of saffron; 1 heaped teaspoon smoked paprika; 500 g paella rice; 2 small squid from sustainable sources, optional; 2 handfuls of fresh or frozen peas; 10 large raw shell-on king prawns from sustainable sources; 500 g mussels (cleaned) from sustainable sources, optional; 1 lemon

CHICKEN SEAFOOD PAELLA | JAMIE OLIVER RECIPES

Chicken seafood paella | Jamie Oliver recipes image

This tasty paella has a bit of everything! Wonderfully comforting, flavoursome and colourful

Total Time 1 hours 25 minutes

Yield 6

Number Of Ingredients 17

Ingredients

6 free-range chicken thighs skin on, bone in
plain flour
olive oil
100 g quality chorizo
1 onion
4 cloves of garlic
½ a bunch of fresh flat-leaf parsley
6 rashers of higher-welfare pancetta or smoked streaky bacon
2 litres organic chicken stock
2 large pinches of saffron
1 heaped teaspoon smoked paprika
500 g paella rice
2 small squid from sustainable sources, optional
2 handfuls of fresh or frozen peas
10 large raw shell-on king prawns from sustainable sources
500 g mussels (cleaned) from sustainable sources, optional
1 lemon

Steps:

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.

Nutrition Facts : Calories 858 calories, FatContent 23.2 g fat, SaturatedFatContent 6.2 g saturated fat, ProteinContent 76.5 g protein, CarbohydrateContent 85.7 g carbohydrate, SugarContent 7.3 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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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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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