SAUSAGE FOR PAELLA RECIPES
MIXED SAUSAGE PAELLA RECIPE - NYT COOKING
For most cooks, paella is a time-consuming production best saved for that Saturday evening dinner party. But this one, made just with a collection of sausages and very little fuss, produces a satisfying one-pot dinner in hardly more time than it takes to baby-sit a risotto. Sip a glass of earthy, meaty Châteauneuf-du-Pape alongside.
Provided by Florence Fabricant
Total Time 50 minutes
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat stock in a saucepan. Add saffron and set aside. Heat oil in a 12- to 14-inch paella pan or cast-iron skillet. Add sausages and sauté on medium heat until lightly browned. Remove.
- Add onion, bell pepper and garlic to same pan. Sauté until soft. Stir in paprika and rice. Stir in tomato purée. Strain stock and add. Return sausages to pan. Stir once, season liquid to taste and cook, uncovered, on medium about 25 minutes, until liquid is absorbed and rice is tender.
- Remove from heat and place sheet of parchment paper on surface for 10 minutes. Remove parchment, scatter parsley on top and serve, making sure to include any crusty bits that cling to pan with each portion.
Nutrition Facts : @context http//schema.org, Calories 611, UnsaturatedFatContent 22 grams, CarbohydrateContent 51 grams, FatContent 34 grams, FiberContent 2 grams, ProteinContent 24 grams, SaturatedFatContent 10 grams, SodiumContent 1039 milligrams, SugarContent 6 grams, TransFatContent 0 grams
PAELLA RECIPE | ALLRECIPES
Sausage, chicken, shrimp and rice dish!
Provided by AMLOOS
Categories World Cuisine European Spanish
Total Time 1 hours 25 minutes
Prep Time 25 minutes
Cook Time 1 hours 0 minutes
Yield 10 servings
Number Of Ingredients 15
Steps:
- Heat a wok over medium-high heat. Fry hot and mild Italian sausage pieces in the wok until brown on all sides. Remove sausage, and fry the chicken strips in the sausage drippings until browned. Remove chicken and saute onions, green pepper, celery, and garlic for 5 minutes, or until tender.
- Stir in the uncooked rice, tomatoes, bay leaves, salt, oregano and turmeric. Cook and stir for 1 minute, then mix in the reserved tomato juice and chicken broth. Add chicken pieces, cover and simmer for about 20 minutes.
- Add sausage to the mixture, and continue to simmer for 15 minutes, then stir in the shrimp; cover and cook for 5 to 10 more minutes, or until shrimp is cooked through.
Nutrition Facts : Calories 616.7 calories, CarbohydrateContent 38.5 g, CholesterolContent 230.3 mg, FatContent 24.2 g, FiberContent 1.8 g, ProteinContent 56.1 g, SaturatedFatContent 8.1 g, SodiumContent 1729.6 mg, SugarContent 3.8 g
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SPANISH-STYLE PAELLA RECIPE: HOW TO MAKE IT
If you enjoy cooking ethnic foods, this Spanish paella recipe will be a favorite. It's brimming with generous chunks of sausage, shrimp and veggies.—Taste of Home Test Kitchen, Milwaukee, Wisconsin
From tasteofhome.com
Reviews 4.3
Total Time 45 minutes
Category Dinner
Cuisine Europe, Spanish
Calories 237 calories per serving
From tasteofhome.com
Reviews 4.3
Total Time 45 minutes
Category Dinner
Cuisine Europe, Spanish
Calories 237 calories per serving
- In a large saucepan or skillet over medium-high heat, cook sausage and chicken in oil for 5 minutes or until sausage is lightly browned and chicken is no longer pink, stirring frequently. Add garlic; cook 1 minute longer. Drain if necessary. , Stir in rice and onion. Cook until onion is tender and rice is lightly browned, stirring frequently. Add the broth, tomatoes, paprika, cayenne, salt and saffron. Bring to a boil. Reduce heat to low; cover and cook for 10 minutes. , Stir in the shrimp, peppers and peas. Cover and cook 10 minutes longer or until rice is tender, shrimp turn pink and liquid is absorbed. Top with fresh parsley and lemon wedges, if desired.
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SEAFOOD AND SAUSAGE PAELLA RECIPE - FOOD.COM
Paella is a Spanish dish that is often made with seafood and sausage, or chicken and rabbit. For best results, use a full-flavored stock and Spanish chorizo. Rice should never be stirred while cooking paella.
If you do not have fresh herbs for the bouquet garni, put 2 tbsps dried parsley, 1 tbsp dried thyme, 2 tbsp dried marjoram, 2 bay leaves, 2 tbsps dried celery leaves in a cheese cloth, tied into a pouch.
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From food.com
Total Time 2 hours
Calories 794.1 per serving
From food.com
Total Time 2 hours
Calories 794.1 per serving
- Remove from heat, cover with foil and let sit undisturbed for 10-15 minutes.
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SAUSAGE AND SHRIMP PAELLA RECIPE - BETTYCROCKER.COM
Enjoy a Spanish standard at home! Saffron gives rice, chorizo, shrimp and vegetables a pretty golden color.
From bettycrocker.com
Reviews 5
Total Time 1 hours 0 minutes
Cuisine Spanish
Calories 540 per serving
From bettycrocker.com
Reviews 5
Total Time 1 hours 0 minutes
Cuisine Spanish
Calories 540 per serving
- Stir in shrimp and peas. Cover and simmer about 10 minutes or until rice is tender. Sprinkle with parsley.
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SEAFOOD, SAUSAGE, AND CHICKEN PAELLA
"After eating Paella at a restaurant several years ago, I went on a quest to find a recipe as good as what I remembered eating that first time. This is the evolution of many different recipes and experiments, but it my favorite."
From bigoven.com
Reviews 4.8
Total Time 30 minutes
Cuisine Spanish
Calories 85 calories per serving
From bigoven.com
Reviews 4.8
Total Time 30 minutes
Cuisine Spanish
Calories 85 calories per serving
- "In a saucepan, bring the broth to a boil; reduce heat to a simmer and cover. Put the saffron on a 3 inch strip of aluminum foil, fold up the foil to make a square packet, and set the foil directly on the lid of the simmering broth for about 15 minutes. Unfold the packet, transfer the saffron to a mortar (or a small bowl), add a pinch of salt, and use the pestle (or the back of spoon) to crush the saffron. Add about 1/2 cup of the hot broth to the saffron and let the saffron steep for about 15 minutes. Add the saffron-infused liquid back to the broth. Taste; the broth should be well seasoned, so add more salt if necessary. Remove from the heat until ready to add to the rice. Remove the papery skins around the top of the head of garlic, trim the top and make a shallow cut around the equator to speed cooking. Set a 14 inch paella pan over medium-high heat and add olive oil. When oil is hot, add the chicken and head of garlic. Cook until chicken is done and golden, 10-15 minutes. The oil may splatter and you may need to turn down the heat. Transfer chicken to platter. The head of garlic stays in the pain through the whole cooking process. Reduce the heat to low and add red pepper strips to pan. Saute the red pepper slices slowly until they are very limp 20-25 minutes. When the pepper is done transfer the pieces to a plate, cover with foil, and set aside. Add the sausages and cook until done then remove to same platter as chicken. Repeat with shrimp and scallops if using. If there is more than 1 Tbsp of oil in the pan, pour out the excess. Increase the heat to medium and saute the onion and slices garlic until the onion is soft. Add the grated tomato. Season well with salt and saute until the water from the tomato has cooked out and the mixture, called a sofrito, has darkened to a burgundy color and is a very thick puree. If you are not cooking the rice immediately, remove the pan from the heat. About half an hour before you are ready to eat, bring the broth back to a simmer and set the pan with the sofrito over your largest burner on medium heat, noticing if the pan sits level. When the sofrito is hot, add the rice, stirring until it is transluscent, 1 to 2 minutes. Spread out the rice (it should just blanket the bottom of the pan), distribute the chicken, and sausages around the pan. Increase the heat to medium high and pour in 3 cups of the simmering broth. As the broth comes to a boil, lay the peppers in the pan, starburst like and push the head of garlic to the center. Cook until the rice begins to appear above the liquid, 6-8 minutes, rotating the pan over one and two burners as necessary to distribute the heat to all areas. Add the spring of rosemary and reduce the heat to medium low. Continue to simmer, rotating the pan as necessary, until the liquid has been absorbed and the rice is al dente, another 8-10 minutes. To check for doneness, taste a grain just below the top layer of rice -- there should be a very tiny white dot in the center. If the liquid is absorbed but the rice is not done, add a bit more hot broth to the pan and cook a few minutes more. Add whatever seafood you are using, cover the pan with foil and cook gently for another 2 minutes, which will help to ensure that the top layer of rice is evenly cooked. With the foil still in place, increase the heat to medium high and, turning the pan, cook until the bottom layer of rice starts to caramelize, creating the socarrat, 1-2 minutes. You may hear the rice crackling, which is fine, but if it starts burning, remove the pan from the heat immediately. To check for socarrat, peel back the foil and use a spoon to feel for a slight crust on the bottom of the pan. Remove the pan from the heat and let the paella rest, still covered, 5-10 minutes."
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EASY PAELLA | READY SET EAT
Make this delicious but easy paella for your next gathering. Our take on this classic grilled rice dish from Spain has shrimp and Andouille sausage over a bed of saffron rice with Ro*Tel® to give it just the right kick.
From readyseteat.com
Reviews 5
Total Time 60 minutes
Cuisine Other
Calories 312 per serving
From readyseteat.com
Reviews 5
Total Time 60 minutes
Cuisine Other
Calories 312 per serving
- Stir in peas. Add shrimp, nestling them in cooking rice. Cover the pan and continue cooking 5 minutes. Arrange sausage around the pan, cover and continue cooking 2 minutes. Remove from heat. Top with parsley and serve with lemon wedges if desired.
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Sep 08, 2020 · Cut each sausage into 4 pieces and fry over a medium heat, turning occasionally, for 5 mins. Remove and set aside. Add the oil, onion and pepper, fry for 4 mins, then stir in the garlic and paprika and cook for 1 minute more. Add the tomatoes, then stir in the rice and stock. Simmer for 10 mins, stirring occasionally.
From coop.co.uk
From coop.co.uk
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SAUSAGE PAELLA - CO-OP RECIPES
Cut each sausage into 4 pieces and fry over a medium heat, turning occasionally, for 5 mins. Remove and set aside. Add the oil, onion and pepper, fry for 4 mins, then stir in the garlic and paprika and cook for 1 minute more. Add the tomatoes, then stir in the rice and stock. Simmer for 10 mins, stirring occasionally.
From coop.co.uk
From coop.co.uk
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From paellarecipes.org
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From share-recipes.net
From share-recipes.net
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VEGAN PAELLA WITH CHICKPEAS & VEGGIE SAUSAGE - ABBEY'S KITCHEN
Aug 14, 2021 · Step 1: Add 1 teaspoon of olive oil to a large cast iron skillet. Add the vegan sausages and cook on both sides until browned. Step 2: Add another teaspoon of olive oil, along with the onion and garlic, and saute for 2 to 3 minutes. Step 3: Add in the cayenne, smoked paprika, and rice and toss in the olive oil.
From abbeyskitchen.com
From abbeyskitchen.com
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Seafood Paella Recipe - Simply Recipes new www.simplyrecipes.com. Begin cooking the paella: Set the skillet with the sofrito on the grill. Add the rice, and cook, stirring often, for 4 to 5 minutes, or until the rice is coated with oil and lightly toasted. Stir in the stock, tomatoes, and peas. Taste for seasoning and add more salt, if you like.
From therecipes.info
From therecipes.info
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CHICKEN, SHRIMP AND SAUSAGE PAELLA RECIPE - RECIPETIPS.COM
Add onion, bell pepper and sausage to pan (use more oil, if needed) and cook until onion softens, about 5 minutes. Add garlic and tomatoes and stir to get up any browned bits from the pan. Add stock, 1 teaspoon salt, 1/2 teaspoon pepper, and the turmeric. Stir in rice and return browned chicken to pan.
From recipetips.com
From recipetips.com
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