Best 5 Chicken And Quinoa Paella Recipes

CHICKEN AND SAUSAGE PAELLA RECIPE

Steps:

• Combine the rice with 1 1/4 cups of the chicken broth in a microwave-safe container. Cover and microwave for 10 minutes.
• Meanwhile, sprinkle the chicken tenders with the paprika and some salt and pepper. Heat 2 tablespoons of the olive oil in a large heavy pan or Dutch oven over medium-high heat until starting to shimmer. Add the chicken and cook for 2 minutes per side, until lightly browned. Transfer to a plate and set aside.
• Add the remaining 1 tablespoon olive oil to the pan. Add the onion and sausage and cook for 5 minutes, stirring often. Add the bell pepper, garlic, saffron, oregano, and 1/4 teaspoon of salt and cook, stirring, for 2 minutes more.
• Add the remaining 1 cup chicken broth, bring to a boil, and deglaze the pan by scraping up any browned bits along the bottom, 1 minute or so.
• Stir in the tomatoes, partly cooked rice, and chicken, bring to a simmer, reduce the heat to medium, and cook, loosely covered, for 8 minutes more or until the liquid is absorbed.
• Add the peas and heat through for 2 minutes. Add salt and pepper to taste, toss with the parsley, and serve hot, sprinkled with a little more parsley.

CHICKEN SURF 'N' TURF QUINOA PAELLA

Steps:

• In a large skillet or paella pan on medium-high, heat oil. Add chicken, onion, bell peppers, garlic, cumin and paprika and sauté for 2 to 3 minutes. Add quinoa, broth, lemon zest and juice, pepper flakes, salt and pepper. Cover and bring to a boil, then reduce heat to a simmer on medium-low and continue to cook, stirring occasionally, until most of the liquid is absorbed and quinoa becomes a little tender (but not soggy), about 7 to 8 minutes. Add a little more stock, if required, to maintain a moist consistency. Add shrimp and peas and cover until shrimp is cooked and quinoa is al dente, about 5 to 8 minutes. Season with additional salt and pepper.

EASY PAELLA

Steps:

• In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
• Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
• Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

PAELLA

Steps:

• Sprinkle chicken pieces evenly with salt and 18 turns of pepper. Pat in seasoning with your hands. Heat oil in a large deep saucepan over high heat. Add chicken and sear until brown on all sides, about 4 minutes. Add onions, bell peppers, celery, garlic, sausage and rice and stir-fry 2 minutes. Stir in tomatoes, Worcestershire, hot sauce, bay leaves, Creole seasoning and saffron and simmer 1 minute. Add stock, stir well and bring to a boil. Cover and cook 4 minutes.
• Add lobster, tucking pieces into rice, cover and cook 4 minutes. Add clams, cover and cook 4 minutes. Add mussels and shrimp, cover and cook until rice is tender and shellfish are opened, about 3 minutes. Discard any mussels or clams that have not opened.
• Remove bay leaves and serve in large shallow bowls. Place empty bowls on table for shells.

QUINOA PAELLA

Steps:

• Cover quinoa with cold water and soak for 15 minutes. Drain and set aside.
• Heat a large saucepan over medium-high heat; add the quinoa and cook, stirring, until toasted, for 15 minutes. Transfer to a bowl and set aside.
• Return pan to medium heat. Add oil and chorizo; cook, stirring occasionally to break chorizo into pieces, for about 10 minutes.
• Add garlic, bell peppers, serrano pepper, onion, salt and pepper. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
• Stir in quinoa, both beans, tomatoes, and stock. Bring to a boil, reduce heat to low and cook uncovered until liquid is slightly reduced, around 15 minutes. Remove from heat and cover; let sit for 10 minutes.
• Uncover and stir in parsley. Serve with lemon wedges on the side.