PAELLA RECIPE CHICKEN RECIPES

Name: Chicken, prawn and chorizo paella
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4
Cuisine: Spanish recipes
Ingredients: 2 tbsp olive oil; 4 British free-range skinless, boneless chicken thighs, cut into 3cm pieces; 150g cooking chorizo, cut into small chunks; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 1 tsp sweet smoked paprika; 300g paella rice; 1 litre chicken stock; 150g sustainable raw peeled and deveined king prawns; 100g frozen peas; To serve (optional); Small bunch fresh parsley, roughly chopped, and lemon wedges

CHICKEN, PRAWN AND CHORIZO PAELLA RECIPE | DELICIOUS. MAGAZ…

Chicken, prawn and chorizo paella recipe | delicious. magaz… image

A quick and easy alternative to your traditional paella but keeping chicken and prawn for a winning combination. This recipe can be made in just under an hour. After something even quicker? Our cheat’s paella – with chorizo, peppers and peas – is ready in just 15 minutes.

Provided by delicious. magazine

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield Serves 4

Number Of Ingredients 12

Ingredients

2 tbsp olive oil
4 British free-range skinless, boneless chicken thighs, cut into 3cm pieces
150g cooking chorizo, cut into small chunks
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tsp sweet smoked paprika
300g paella rice
1 litre chicken stock
150g sustainable raw peeled and deveined king prawns
100g frozen peas
To serve (optional)
Small bunch fresh parsley, roughly chopped, and lemon wedges

Steps:

Heat the oil in a large frying pan, then fry the chicken over a medium-high heat for 5-6 minutes. Add the chorizo and cook for a further 4 minutes. Transfer the meat to a plate.
Add the onion to the pan and fry for 5 minutes until starting to soften. Add the garlic and paprika and fry for 1 minute more. Stir in the rice, then add the stock and cook without stirring for 25 minutes or until the liquid has been absorbed.
Add the prawns, peas and the set-aside chicken and chorizo. Cook for 4 minutes more. Season, then garnish with chopped parsley and lemon wedges, if using.

Nutrition Facts : Calories 625kcals, FatContent 21.2g (6.4g saturated), ProteinContent 40.2g, CarbohydrateContent 66.1g (3.2g sugars), FiberContent 4.6g

EASY PAELLA RECIPE - NYT COOKING

Easy Paella Recipe - NYT Cooking image

You may not think of paella as a weeknight dish, but this half-hour recipe might change your mind. The trick is to start it on the stove and finish it in a superhot oven so you get a nice, crisp crust on the bottom. The name “paella” refers not to a combination of rice, seafood, sausage and other meats, but rather to the paellera, a large pan that looks like a flat wok. But you don't need one to make a good paella. A cast-iron skillet will do just fine. Shrimp is called for here, but you can use chicken, sausage, vegetables, scallops, pork or firm tofu in its place.

Provided by Mark Bittman

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 cups chicken stock (see text)
Pinch saffron
3 tablespoons olive oil
1 medium onion, minced
2 cups short- or medium-grain rice
Salt and fresh black pepper to taste
2 cups raw peeled shrimp, cut into 1/2-inch chunks
Minced parsley for garnish

Steps:

Preheat the oven to 500 degrees, or as near as you can. Warm the stock in a saucepan with the saffron. Place a 10- or 12-inch skillet over medium-high heat and add the oil. One minute later, add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
Add the rice, and cook, stirring occasionally, until glossy -- just a minute or two. Season liberally with salt and pepper, and add the warmed stock, taking care to avoid the rising steam. Stir in the shrimp, and transfer the pan to the oven.
Bake about 25 minutes, until all the liquid is absorbed and the rice is dry on top. Garnish, and serve immediately.

Nutrition Facts : @context http//schema.org, Calories 605, UnsaturatedFatContent 11 grams, CarbohydrateContent 89 grams, FatContent 15 grams, FiberContent 1 gram, ProteinContent 26 grams, SaturatedFatContent 2 grams, SodiumContent 1024 milligrams, SugarContent 5 grams

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CHICKEN, PRAWN AND CHORIZO PAELLA RECIPE | DELICIOUS. MAGAZ…

A quick and easy alternative to your traditional paella but keeping chicken and prawn for a winning combination. This recipe can be made in just under an hour. After something even quicker? Our cheat’s paella – with chorizo, peppers and peas – is ready in just 15 minutes.
From deliciousmagazine.co.uk
Reviews 5
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Calories 625kcals per serving

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