Best 3 Big Paella With Seafood And Chicken Recipes
Embark on a culinary journey to the vibrant shores of Spain with this delectable Big Paella recipe, a symphony of flavors that blends the bounty of the sea with the succulence of chicken. This traditional Spanish dish is a feast for the senses, showcasing a vibrant canvas of succulent seafood, tender chicken, and an aromatic medley of vegetables. Each bite is an explosion of flavors, textures, and colors, leaving you craving for more.
Our comprehensive guide provides step-by-step instructions, ensuring that even novice cooks can recreate this culinary masterpiece at home. From preparing the flavorful broth to selecting the freshest ingredients, we've got you covered. Whether you're hosting a grand celebration or simply seeking a delightful meal to share with loved ones, our Big Paella recipe is the perfect choice. So, gather your ingredients, fire up the stove, and let's embark on a culinary adventure that will transport you to the heart of Spain.
In addition to the classic Big Paella recipe, our article offers a treasure trove of variations to tantalize your taste buds. Explore the vibrant flavors of the Vegetarian Paella, a delightful symphony of colorful vegetables, aromatic herbs, and creamy broth. For those with a penchant for seafood, the Seafood Paella is a must-try, brimming with an assortment of succulent prawns, clams, mussels, and calamari, all harmoniously united in a saffron-infused broth. And if you're seeking a unique culinary experience, venture into the realm of the Black Paella, where squid ink lends a striking black hue and an intriguing depth of flavor.
No matter your dietary preferences or culinary inclinations, our collection of Paella recipes has something to satisfy every palate. So, let your taste buds embark on a journey to the sun-kissed shores of Spain, where every bite of Paella is a celebration of flavor, tradition, and culinary artistry.
SPANISH PAELLA (WITH CHICKEN AND SEAFOOD)
A wonderful Spanish Paella that's very easy to make and the presentation is great as well. You'll need a very large skillet or a paella pan. The clams are optional, but I would recommend using them.
Provided by Just Call Me Martha
Categories One Dish Meal
Time 57m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Heat 3 tbsp oil in large skillet on medium high heat.
- Add chicken pieces and fry 3 to 4 minutes per side until golden.
- Remove from skillet and season with salt and pepper.
- Add onions and peppers to skillet.
- Sauté 2 minutes.
- Stir in garlic, paprika and thyme.
- Sauté 1 minute and add shrimp.
- Sauté until shrimp turn pink.
- Add 1 Tbsp oil if needed.
- Sprinkle rice into pan.
- Sauté, stirring frequently 2 to 3 minutes or until coated with oil.
- Stir in tomatoes.
- Season well.
- Combine stock and saffron and stir into rice mixture.
- Bring to boil.
- Boil for about 2 minutes, reduce heat to medium.
- Return chicken and push down into rice.
- Cook uncovered for 15 minutes.
- Stock should be bubbling.
- Stir rice around and add shrimp, lima beans, red peppers and clams.
- Cook for 10 minutes longer.
- Remove from heat and cover for 10 minutes.
- To serve, sprinkle with parsley and garnish with lemon wedges and green onions.
Nutrition Facts : Calories 607.5, Fat 18.4, SaturatedFat 3.9, Cholesterol 193.6, Sodium 1314.3, Carbohydrate 65.5, Fiber 5, Sugar 3, Protein 42
SEAFOOD-AND-CHICKEN PAELLA
Dried chorizo contributes a spicy note to this paella made with chicken thighs and fresh mussels and shrimp. Saffron, which is traditional in the Spanish rice dish, adds a vibrant gold color and distinctive flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h15m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees, with rack in lowest position. In a saucepan, combine broth, saffron (if using), and paprika; bring to a simmer and keep warm.
- In a large skillet (at least 12 inches wide), heat oil over medium. Season chicken with salt and pepper. When oil is very hot, cook chicken, skin side down, until skin is golden, 5 to 7 minutes. Flip, spoon off all but 1 teaspoon fat from skillet, and push chicken to side.
- Add chorizo to skillet and cook until browned, about 3 minutes. Add onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add tomatoes and cook, stirring frequently, until thickened, about 10 minutes.
- Add rice; stir to coat thoroughly with tomato-chorizo mixture. Stir in hot broth and 1/2 teaspoon salt (skillet will be very full). Arrange chicken evenly on top, making sure rice is submerged. Bring to a boil and cook, stirring rice occasionally, 8 minutes. Nestle mussels in cooking liquid and cook 2 minutes more. Arrange shrimp on top.
- Place skillet in oven and cook until all liquid is absorbed, 10 to 12 minutes. Let paella stand 10 minutes before serving.
Nutrition Facts : Calories 590 g, Fat 25 g, Fiber 1 g, Protein 51 g
CHICKEN AND SEAFOOD PAELLA
Steps:
- In a large stock pot over high heat add 2 tablespoons oil. Add the chicken thighs and ham hocks and brown thighs on both sides. Remove chicken to a plate, leaving the ham hocks in the pot. Add to pot 1 cup of onions, celery, carrots and garlic and cook for 5 to 7 minutes. Deglaze with white wine and reduce by half. Next add the seafood stock, saffron and 2 quarts of water and let simmer for 2 hours or until reduced by half. When stock is finished simmering, strain and hold stock on low heat.
- In a large saute pan or paella pan add the remaining 2 tablespoons oil, chorizo, red bell pepper and the remaining 1 cup onion, cook until the onions are translucent, but do not brown. Add rice, salt and pepper to pan and saute until all grains of rice are coated with oil of the pan. Form rice around the pan so it is level, next add 1 cup of broth at a time to the rice; do not stir the rice. When rice is al dente, or 3/4 of the way of being fully cooked, add chicken thighs, shrimp, scallops, mussels, and clams. Bury the seafood items in the rice so they will cook.
- Add final cup of broth and cover entire pan tightly with another pan or lid. Let sit off heat for 10 to 15 minutes or until seafood is cooked.
- Garnish with scallions and Roma tomatoes
Tips:
- Use a wide, shallow pan. Paella is traditionally cooked in a large, flat pan called a paella pan. If you don't have a paella pan, you can use a large skillet or Dutch oven.
- Cook the rice properly. The rice is the most important part of paella, so it's important to cook it properly. Be sure to use a medium-grain rice, such as Valencia rice. Rinse the rice thoroughly before cooking, and then cook it in a flavorful broth.
- Don't overcrowd the pan. When you add the ingredients to the pan, be sure to not overcrowd it. This will prevent the rice from cooking evenly and will also make the paella soggy.
- Use fresh, high-quality ingredients. The best paella is made with fresh, high-quality ingredients. This means using fresh seafood, chicken, and vegetables. If you can't find fresh ingredients, you can use frozen or canned ingredients, but the quality of your paella will suffer.
- Don't overcook the seafood. Seafood cooks quickly, so be careful not to overcook it. Overcooked seafood is tough and chewy.
Conclusion:
Paella is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftovers, and it is also a perfect dish for entertaining guests. With a little planning and effort, you can make a delicious paella that your family and friends will love.
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