PAELLA IN THE OVEN RECIPE - BBC GOOD FOOD
Try this foolproof way of cooking paella in the oven. You can adapt it according to what you have in the fridge – in this case, chicken, chorizo and prawns
Provided by Orlando Murrin
Categories Dinner, Main course, Supper
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield Makes 4 easily halved or doubled
Number Of Ingredients 13
Steps:
- Heat oven to 220C/200C fan/gas 8. Put the chopped tomatoes (including their juice), stock, paprika and saffron in a large heatproof jug or bowl and microwave for about 5 mins on high until steaming hot.
- Tip the onion and garlic into a generous roasting tin or ovenproof dish, drizzle over the oil and mix to coat. Cook in the oven for 20 mins until beginning to brown.
- Stir in the rice, chicken, chorizo and hot stock mixture, season well and return to the oven for 20 mins (don’t cover).
- Stir in the peeled prawns and peas, dot any shell-on prawns on top, and return to the oven for 5-10 mins until the rice, chicken and prawns are cooked through. If serving with lemon, a nice touch is to pop the lemon slices on top of the paella for the last 5 mins of cooking, to make them hot and juicy. Check the seasoning and serve at once.
Nutrition Facts : Calories 642 calories, FatContent 25 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 68 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 6 grams fiber, ProteinContent 34 grams protein, SodiumContent 2.8 milligram of sodium
EASY PAELLA RECIPE | ALLRECIPES
An easy to make paella using chorizo, chicken, and shrimp.
Provided by mls
Categories Paella
Total Time 1 hours 0 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 8 servings
Number Of Ingredients 19
Steps:
- In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
- Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
- Spread rice mixture onto a serving tray. Top with meat and seafood mixture.
Nutrition Facts : Calories 736.2 calories, CarbohydrateContent 45.7 g, CholesterolContent 202.5 mg, FatContent 35.1 g, FiberContent 2.9 g, ProteinContent 55.7 g, SaturatedFatContent 10.3 g, SodiumContent 1204.2 mg, SugarContent 1.9 g
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Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 858 calories per serving
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Calories 433 calories per serving
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Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 858 calories per serving
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- Quarter each piece of chicken, then season with sea salt and black pepper and dust with flour.
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Calories 237 calories per serving
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