Best Hearty Paella Recipes

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HEARTY SPANISH PAELLA WITH SHERRY, CHORIZO AND SHRIMP



Hearty Spanish Paella with Sherry, Chorizo and Shrimp image

Provided by Lorraine Pascale

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

3 to 4 tablespoons olive oil
2 boneless, skinless chicken breasts, cut into large chunks
Kosher salt
Freshly ground black pepper
6 ounces chorizo sausage, cut into large chunks
2 cloves garlic, peeled and chopped
2 pinches paprika, or to taste
3/4 cup Oloroso sherry, optional
1 1/2 cups Arborio rice
Pinch saffron, optional
2 tablespoons unsalted butter
2 cups chicken stock, plus more if not using sherry
1 large bunch scallions, trimmed and sliced
12 ounces unpeeled medium shrimp
1 cup frozen peas
1 bunch flat-leaf parsley, finely chopped
Lime wedges, to serve

Steps:

  • Heat 2 tablespoons oil in a large skillet over medium heat. Season the chicken with salt and pepper and cook until browned all over, adding more oil to the pan if necessary. Add the chorizo and cook for 1 minute. Add the garlic and paprika and cook for another 2 minutes.
  • Take the pan off the heat and add half the sherry, if using. Return the pan to the heat and bring to a boil. Cook until the sherry has almost evaporated. Add the rice, saffron, butter and stock. Add a bit more stock if you did not use the sherry. Turn the heat down and simmer for 30 minutes, or until most of the liquid has been soaked up by the rice. Do not mix the rice, as it will be a lovely crunchy layer on the bottom. 15 minutes into this cooking time, cover the pan with a lid, baking sheet or aluminum foil. When done, remove the pan from the heat.
  • While the rice is cooking, heat 1 tablespoon oil in a medium skillet. Add the scallions and cook just until they start to color, about 2 minutes. Add the shrimp and cook until they turn pink, 2 to 3 minutes. Add the peas and cook until they are warmed through, 2 to 3 minutes. Remove the pan from the heat and add the remaining sherry, if using. Return to the heat and cook until most of the sherry has evaporated. Pour the shrimp and peas over the cooked rice mixture.
  • Serve while hot, garnished with parsley and lime wedges.

HEARTY SPANISH PAELLA WITH SHERRY, CHORIZO AND SHRIMP



Hearty Spanish Paella with Sherry, Chorizo and Shrimp image

Categories     Pork     Dinner     Casserole/Gratin     Shellfish     Chicken     Rice

Number Of Ingredients 12

3 tablespoons olive oil
2 chicken breasts
6 ounces chorizo, sliced
2 cloves chopped garlic
2 dashes paprika
3/4 cup oloroso sherry
1 1/2 cups arborio rice
2 tablespoons butter
2 cups chicken stock
1 bunch scallions, sliced
12 ounces shrimp
1 bunch chopped parsley

Steps:

  • Heat 2 tablespoons oil in a large skillet over medium heat. Season the chicken with salt and pepper and cook until browned all over, adding more oil to the pan if necessary. Add the chorizo and cook for 1 minute. Add the garlic and paprika and cook for another 2 minutes.
  • Take the pan off the heat and add half the sherry, if using. Return the pan to the heat and bring to a boil. Cook until the sherry has almost evaporated. Add the rice, saffron, butter and stock. Add a bit more stock if you did not use the sherry. Turn the heat down and simmer for 30 minutes, or until most of the liquid has been soaked up by the rice. Do not mix the rice, as it will be a lovely crunchy layer on the bottom. 15 minutes into this cooking time, cover the pan with a lid, baking sheet or aluminum foil. When done, remove the pan from the heat.
  • While the rice is cooking, heat 1 tablespoon oil in a medium skillet. Add the scallions and cook just until they start to color, about 2 minutes. Add the shrimp and cook until they turn pink, 2 to 3 minutes. Add the peas and cook until they are warmed through, 2 to 3 minutes. Remove the pan from the heat and add the remaining sherry, if using. Return to the heat and cook until most of the sherry has evaporated. Pour the shrimp and peas over the cooked rice mixture.
  • Serve while hot, garnished with parsley

HEARTY PAELLA



Hearty Paella image

I had paella for the first time in Spain. It was so good that I've been on the quest to re-create the rich flavors ever since. We love the shrimp, chicken, veggies and olives in this easy homemade version. -Libby Walp, Chicago, Illinois

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 17

1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon olive oil
1 cup uncooked long grain rice
1 medium onion, chopped
2 garlic cloves, minced
2-1/4 cups reduced-sodium chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon saffron threads
1/8 teaspoon ground turmeric
1 pound uncooked medium shrimp, peeled and deveined
3/4 cup frozen peas
12 pimiento-stuffed olives
1 medium lemon, cut into 6 wedges

Steps:

  • In a large skillet over medium heat, cook chicken in oil until no longer pink. Remove and keep warm. Add rice and onion to the pan; cook until rice is lightly browned and onion is tender, stirring frequently. Add garlic; cook 1 minute longer., Stir in the broth, tomatoes, oregano, paprika, salt, pepper, saffron and turmeric. Bring to a boil. Reduce heat to low; cover and cook for 10 minutes., Add the shrimp, peas and olives. Cover and cook until rice is tender, shrimp turn pink and liquid is absorbed, about 10 minutes longer. Add chicken; heat through. Serve with lemon wedges.

Nutrition Facts : Calories 367 calories, Fat 8g fat (1g saturated fat), Cholesterol 144mg cholesterol, Sodium 778mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 37g protein. Diabetic Exchanges

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