Paella – Bruno Albouze
The ultimate Spanish dish ????
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Pro Recipe Developer Tries to Make Easy Oven Paella for Dinner | Sheet Pan Paella Recipe
Traditional paella is known for its time-consuming process. It’s perfect for a lazy weekend day, but not so much when time is of the essence. Nicole is challenged with creating a shortcut sheet pan version of paella that can be cooked in the oven. This won’t be authentic seafood paella, folks, but it sure will taste great.
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Ingredients
2 tablespoons olive oil, divided 6 ounces dried chorizo, diced 1 pound boneless, skinless chicken thighs, cut in 1 1/2-in. pieces 1 cup diced yellow onion (from 1 onion) 1 cup diced red bell pepper (from 1 bell pepper) 3 garlic cloves, minced 1/2 teaspoon paprika 1 1/2 teaspoons kosher salt, divided 3/4 teaspoon black pepper, divided 2 cups uncooked medium or short-grain rice 2 1/4 cups chicken stock 1 1/2 cups seafood stock 1 teaspoon saffron threads 1 cup crushed tomatoes 1/2 cup white wine 1/4 cup water 1 cup frozen green peas 1 pound large peeled, deveined raw shrimp 1 pound mussels, scrubbed and debearded 2 lemons 2 tablespoons chopped fresh flat-leaf parsley
How to Make It
Step 1
Preheat oven to 375°F. Evenly coat a rimmed baking sheet with 1 tablespoon of the olive oil. While oven preheats, place chorizo and chicken in a single layer on baking sheet, and cook 10 minutes or until oven is preheated.
Step 2
Add onion, bell pepper, garlic, paprika, and half of the salt and pepper to chicken mixture; toss to coat. Return to oven, and bake 10 minutes, stirring halfway through.
Step 3
Add rice to baking sheet, and toss to coat. Spread mixture in an even layer, and cook 10 minutes. While rice cooks, Stir together chicken stock, seafood stock, and saffron in a large measuring cup; microwave 2 minutes.
Step 4
Gently stir stock mixture, tomatoes, and wine into rice mixture until well combined; carefully return to oven, and bake 20 minutes.
Step 5
Increase oven temperature to 425°F. Remove baking sheet from oven, and drizzle up to 1/4 cup water over rice if all liquid is absorbed. Sprinkle peas over the top; slightly nestle shrimp into rice mixture. Spread mussels evenly over top. Drizzle paella with remaining olive oil, and sprinkle with remaining with salt and pepper. Bake at 425°F until mussels have opened, 6 to 8 minutes.
Step 6
Cut 1 lemon in half, and squeeze juice over paella. Cut remaining lemon in 8 wedges. Sprinkle with parsley; serve with lemon wedges.
#paella #sheetpanpaella #recipedeveloper
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Pro Recipe Developer Tries to Make Easy Oven Paella for Dinner | Sheet Pan Paella Recipe
Weeknight 'fun size' paella | streamlined Valencian-style, with green beans and chicken wings
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***RECIPE, SERVES 2-3***
(You could double this recipe and make it in a 12-inch pan rather than the 10-inch I use here.)
1/2 lb (227g, 6-8 pieces) chicken wings (could replace with drained canned lima beans)
1 handful fresh green beans
1 shallot
1 small sweet pepper (or half a small bell pepper)
2-3 garlic cloves
1 cup (237mL) white wine (could replace with water or stock)
1 cup (237mL) plain water (or stock)
1 pinch (I used 125 mg) saffron strands (or a teaspoon of sweet paprika)
1 cup (200g) paella rice or other short grain rice (adjust the quantity relative to the water/wine according to package directions)
1 lemon
2 teaspoons (a big squeeze) tomato paste
salt
pepper
olive oil
Heat a 10-inch (25 cm) pan over medium heat, and put in the saffron to toast dry for a minute until fragrant. Dump the saffron in a microwave-safe measuring jug and break it up with your fingertip. Pour in the water/stock/wine (two cups total liquid), microwave until hot and let the saffron steep while you do the next steps.
Heat a film of olive oil in the same pan over medium heat. Season the chicken wings aggressively with salt and pepper and place them in the pan. Don't try to flip them until the skin is ready to release pretty easily from the pan. Get them browned on all sides and nearly cooked-through while you cut up the vegetables.
Peel and mince the garlic and shallot. De-seed and mince the pepper. Trim any stems off the green beans and cut them in half.
When the wings are about done, push them to the outer rim of the pan and dump in the garlic, shallot and peppers. Stir and fry them for a couple minutes to soften them and get them a little golden brown. Squeeze in the tomato paste, stir and cook for another minute. Dump in the green beans, stir and cook for about two minutes.
Pour in all the liquid and saffron, stir and season with salt until the liquid tastes saltier than you want it, to account for the rice you're about to add. Stir in the rice, reduce the heat to a high simmer, and never stir the paella again. Just let it cook unitl the rice has absorbed most of the liquid and is almost cooked (test by tasting). If the rice is still very crispy and all the water is gone, you can always sprinkle some more water on any dry patches.
When the rice is almost-but-not-quite cooked, turn the heat up to boil out any excess water and brown the bottom layer of rice, known as the socarrat. On my gas stove, I used high heat, but on a more powerful stove you might want medium-high. Use your nose to determine when the bottom is browning and when it is about to burn — I take mine off the heat when I just start to smell burning.
Let rest at least 15 minutes before serving, during which time you can cut your lemon into wedges. Use a wide, rigid serving spoon to scrape the socarrat off the bottom when scooping onto plates. Squeeze lemon over top at the table.
Spanish Paella with Chorizo and Seafood | Le Creuset Casserole
An icon of Spain’s cultural identity, paella is a truly spectactular dish: a thin blanket of saffron-scented rice, studded with fresh seafood. This seafood paella recipe with chorizo is a flavorful paella base with vegetables, crispy rice thanks to the cast iron skillet, layered with seafood on top. This shrimp, clam, mussel, and chorizo paella recipe is a flavor party in a skillet.
Website: KellyHomeChef.com
YouTube: youtube.com/KellyHomeChef
Facebook: fb.com/kellyhomechefpg
Instagram: instagram.com/kellyhomechef
Music: Spanish Dream by Audio Jungle
Sea Food Paella ???????? | Authentic Spanish Sea Food Paella | EASY PAELLA Recipe | Chef's Special Recipe
Sea Food Paella ???????? / Authentic Spanish Sea Food paella
Paella is a Spanish rice dish originally from Valencia. This sea food rice is cooked in a special pan called Paella pan and normally served in the pan itself. Sea food Paella is Paella rice cooked along with different varieties of Sea food.
#paella
#seafoodpaella
#spanishpaella
#paelladay
#aadischannel
Watch my other Paella Recipes
Seafood Paella in Easy method :
Lobster Paella :
Vegan Mushroom Paella :
Ingredients
Paella rice/ raw bomba rice – 1 cup
Red chilli powder – 1 tsp
Pepper powder – 1 tsp
Turmeric powder - 1/4 tsp (Optional)
Chopped Garlic – 3 tbsp
Chopped White onion – 1 big
Chopped Tomato – 2 medium
Fresh thyme – 1 tbsp
Fresh parsely / coriander leaves - 1 tbsp
Flat beans – ½ cup
Red bell pepper – ½ cup
Squid – 200g
shrimps - 200g
Whole prawns- 200 g
Clams – 6
Mussels- 8
Olive oil
Salt as required
Frozen peas – 2 tbsp
For the stock
Fish stock / chicken stock – 4 cups
Saffron – 0.5 g
Salt
Method
Add olive oil in the Paella pan, cook squid and prawns adding chilli powder, turmeric powder and salt and saute for a minute. In the same pan add olive oil and saute chopped garlic and white onion and fry until softened, now add tomatoes and saute well. Add the fish stock boiled with saffron and salt.
Now add the rice and stir well. Cook the rice over low heat for 18 to 20 minutes. Add the red bell pepper, beans, squid , prawns , clams and mussels. Add a little more hot stock toward the end if the rice looks too dry. When the rice is done, turn off the heat and cover the pan with a large piece of foil. Cook in low flame for 5 minutes. Enjoy this delicious Seafood paella as your lunch or dinner.
Brandenburg Concerto No4-1 BWV1049 - Classical Whimsical by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence.
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Hy-Vee Seasons: Oven-Baked Paella
Prepare Oven-Baked Paella in just one pot for a simple seafood dinner! Mix and season shrimp, onions, red bell pepper, smoked chorizo sausage, and rice. Get the full recipe here: