PAELLA WITH BROWN RICE RECIPES

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QUICK AND EASY PAELLA | ALLRECIPES



Quick and Easy Paella | Allrecipes image

Consider this a gateway paella and the first step to a serious, lifelong addiction. When I first do a version of a classic dish like paella, I try to use a minimum number of ingredients and steps to focus on technique. After learning the method, you'll ideally use a wider variety of ingredients, like clams, mussels, squid, and chicken, which will make your rice that much more interesting. Garnish with extra virgin olive oil, freshly chopped flat-leaf parsley, and lemon wedges.

Provided by Chef John

Categories     Spanish Recipes

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 6 servings

Number Of Ingredients 14

1 pound jumbo shrimp, peeled and deveined, shells reserved
2 teaspoons olive oil
½ teaspoon saffron threads, or more to taste
2 ¼ cups chicken broth
1 tablespoon olive oil
8 ounces chorizo sausage, sliced into thin rounds
½ yellow onion, diced
2 cloves garlic, minced
1 ⅓ cups Arborio rice
½ cup green peas
1 red bell pepper, cut into thin strips
salt to taste
1 teaspoon paprika
1 pinch cayenne pepper, or more to taste

Steps:

  • Cook and stir reserved shrimp shells and 2 teaspoons olive oil in a saucepan over medium heat until shells are pink and fragrant, 1 to 2 minutes. Stir saffron into shells; add chicken broth, bring to a simmer, and cook until broth is a rusty brown and fragrant, about 20 minutes.
  • Strain saffron broth through a fine-mesh sieve; measure out 2 cups of broth, pour into a small saucepan, and place over low heat to keep broth hot.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Heat 1 tablespoon olive oil in a large, oven-proof skillet over medium heat. Cook chorizo slices in hot oil until browned, about 2 minutes per side. Add onion to sausage; cook and stir until soft and slightly translucent, about 3 minutes. Reduce heat to medium-low.
  • Stir garlic into chorizo mixture; cook and stir until fragrant, about 1 minute. Add rice to skillet and stir to coat rice completely in oil; stir in peas.
  • Pat rice mixture evenly into the bottom of the skillet. Arrange shrimp in a single layer over the top of the rice. Lay pepper strips around and in between shrimp; season with salt, paprika, and cayenne pepper.
  • Increase heat to high. When rice begins to sizzle in the skillet, pour reserved 2 cups hot saffron broth over the shrimp; gently shake the skillet to distribute liquid.
  • Bake rice mixture in the preheated oven until rice is almost tender and still a bit wet, about 20 minutes.
  • Place skillet over medium-high and cook until rice is tender, liquid is absorbed, and rice caramelizes and crusts slightly on the bottom of the skillet, 3 to 5 minutes.

Nutrition Facts : Calories 476.4 calories, CarbohydrateContent 46.9 g, CholesterolContent 150.2 mg, FatContent 19.3 g, FiberContent 2 g, ProteinContent 26.4 g, SaturatedFatContent 6.2 g, SodiumContent 975.1 mg, SugarContent 2.7 g

DELICIOUS CHICKEN PAELLA RECIPE| JAMIE MAGAZINE RECIPES



Delicious chicken paella recipe| Jamie magazine recipes image

This paella-style dish is a simple one-pan meal that makes the most of tasty and cheap chicken drumettes. (This is the meaty upper part of a chicken wing – if separating your own wings, keep the tips and use them to make soup or stock.) If you’re feeling flush, add a pinch of saffron to the tomato pureé for a more complex flavour, but it’s still nice and smoky without.

Total Time 1 hours

Yield 8 to 10

Number Of Ingredients 13

400 g quality chorizo
1 small onion
50 g jarred piquillo peppers
½ a bunch of fresh flat-leaf parsley
22 free-range chicken drumettes
2 tablespoons extra virgin olive oil
1 teaspoon smoked paprika
2 tablespoon tomato pureé
400 g Bomba paella rice
120 ml white wine
750 ml organic chicken stock
200 g frozen peas
1 lemon

Steps:

    1. Preheat the oven to 180ºC/gas 4.
    2. Slice the chorizo, peel and finely dice the onion, and finely dice the peppers. Pick and finely chop the parsley.
    3. Season the drumettes all over with sea salt and black pepper. Place a 30cm ovenproof sauté pan over a medium-high heat, add the oil, then add the chicken drumettes, in batches, and brown well on all sides. Remove the chicken from the pan and set aside.
    4. Add the chorizo and onions to the pan, and cook until the onions are softened – about 4 minutes. Add the piquillo peppers, paprika and tomato pureé, season and cook until the tomato pureé bubbles.
    5. Add the rice to the pan and stir well to coat it evenly with the tomato mixture. Cook the rice for about 3 minutes.
    6. Add the wine, stir through and bring to the boil. Once the rice has absorbed the wine, add 750ml hot water or stock, then stir in the peas and half the parsley. Arrange all of the chicken drumettes on top of the rice, in a spoke pattern.
    7. Bring the paella back to the boil then transfer to the oven and bake, uncovered, for 30 minutes, or until the rice is nice and tender.
    8. Remove the paella from the oven, cover lightly with foil and leave to rest for about 10 minutes.
    9. Serve with the rest of the parsley on top and lemon wedges on the side.

Nutrition Facts : Calories 712 calories, FatContent 35.4 g fat, SaturatedFatContent 11.4 g saturated fat, ProteinContent 49.8 g protein, CarbohydrateContent 45 g carbohydrate, SugarContent 3.6 g sugar, SodiumContent 1.5 g salt, FiberContent 3 g fibre

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