Best 3 Paella Ala Electric Skillet Recipes

Embark on a culinary journey to the vibrant streets of Spain with our delectable Paella ala Electric Skillet recipes, a harmonious blend of flavors and textures that will tantalize your taste buds. Immerse yourself in the authentic taste of traditional Spanish paella, meticulously crafted with succulent seafood, tender chicken, and an array of colorful vegetables, all infused with the rich flavors of saffron, paprika, and garlic. Discover the secrets of preparing this classic dish in the convenience of your own kitchen, using an electric skillet. From the sizzling sounds of the pan to the aromatic blend of spices filling the air, our recipes promise an immersive cooking experience.

Indulge in the classic Seafood Paella, where plump shrimp, tender mussels, and flaky fish mingle with saffron-infused rice, creating a symphony of flavors in every bite. Craving a vegetarian delight? Our Vegetarian Paella is a vibrant tapestry of fresh vegetables, each contributing its unique flavor and texture to the dish. For those who prefer chicken, our Chicken and Chorizo Paella offers a delightful combination of succulent chicken and smoky chorizo, complemented by the sweetness of bell peppers and the tanginess of tomatoes. And for a taste of the sea, our Mixed Seafood Paella brings together a medley of succulent seafood, including shrimp, mussels, and calamari, in a flavorful broth infused with saffron and paprika.

These Paella ala Electric Skillet recipes are not just culinary creations; they are experiences waiting to be savored. With detailed instructions and helpful tips, we guide you through each step of the process, ensuring that you recreate the authentic flavors of Spain in your own kitchen. Prepare to be captivated by the vibrant colors, tantalizing aromas, and unforgettable tastes that await you with these exceptional paella recipes.

Here are our top 3 tried and tested recipes!

PAELLA, ALA ELECTRIC SKILLET

Paella, Ala Electric Skillet image

This recipe is a conglomeration of close to a dozen different recipes found here and elsewhere, modified to suit our spicy/garlickly palates, and adapted for the use of a large electric skillet. The whole process is much easier than it sounds, especially if you do all your chopping/slicing/dicing prior to final assembly. The electric skillet makes the actual cooking a "no-brainer". Thanks for all the great ideas - we absolutely love this dish!

Provided by UTcooks

Categories One Dish Meal

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 21

Ingredients

2 (14 ounce) cans chicken broth
3/4 cup white wine
1/4 cup vermouth
1 teaspoon turmeric
2 teaspoons paprika
1 lb boneless skinless chicken thighs, cut into strips
1/2 lb Italian sausage, we prefer the hot type (2 links)
1 tablespoon olive oil
1 large green bell pepper, cut into thin slices
1 large red bell pepper, cut into thin slices
1 large white onion, halved and sliced thin
2 jalapeno peppers, seeded and chopped
5 cloves garlic, minced
1 teaspoon thyme
1 teaspoon oregano
1/2 teaspoon ground coriander
2 cups rice (short grain works best)
1 lb medium shrimp, raw,shells and tails removed
4 roma tomatoes, chopped
1 1/2 cups fresh green beans or 1 1/2 cups frozen green beans, sliced into ½ inch pieces
1/2 cup black olives, sliced

Steps:

Add broth, wine, vermouth, turmeric, and paprika to a saucepan and bring to simmer, stirring occasionally.
Squeeze sausage out of casings, break into dime-sized pieces, and brown in a large electric skillet – remove.
Brown chicken strips – remove.
Add olive oil and sauté onions, peppers, and garlic until limp.
Don't overcook as the garlic will bitter.
Stir spices into hot wine mixture.
Return browned meat to skillet and pour in hot wine mixture – stir to blend.
Bring to a low boil for 2-3 minutes than add the rice – stir gently to spread out the rice.
Spread the shrimp, tomatoes, beans, and olives on top – use spatula to"tuck" the shrimp into the mixture – DO NOT STIR THE MIXTURE.
Boil for 4-5 minutes, then cover (with lid vent closed).
Turn heat down to 225-250 and simmer 20 minutes – DO NOT LIFT COVER OR STIR.
Turn heat OFF and rest for 10 minutes – DO NOT LIFT COVER OR STIR.
Ok, now you can peek- ENJOY!

Nutrition Facts : Calories 477.1, Fat 14.4, SaturatedFat 4, Cholesterol 135, Sodium 1109, Carbohydrate 49.8, Fiber 3.4, Sugar 4.6, Protein 31.3

EASY PAELLA

Easy Paella image

You may not think of paella as a weeknight dish, but this half-hour recipe might change your mind. The trick is to start it on the stove and finish it in a superhot oven so you get a nice, crisp crust on the bottom. The name "paella" refers not to a combination of rice, seafood, sausage and other meats, but rather to the paellera, a large pan that looks like a flat wok. But you don't need one to make a good paella. A cast-iron skillet will do just fine. Shrimp is called for here, but you can use chicken, sausage, vegetables, scallops, pork or firm tofu in its place.

Provided by Mark Bittman

Categories dinner, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 cups chicken stock (see text)
Pinch saffron
3 tablespoons olive oil
1 medium onion, minced
2 cups short- or medium-grain rice
Salt and fresh black pepper to taste
2 cups raw peeled shrimp, cut into 1/2-inch chunks
Minced parsley for garnish

Steps:

Preheat the oven to 500 degrees, or as near as you can. Warm the stock in a saucepan with the saffron. Place a 10- or 12-inch skillet over medium-high heat and add the oil. One minute later, add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
Add the rice, and cook, stirring occasionally, until glossy -- just a minute or two. Season liberally with salt and pepper, and add the warmed stock, taking care to avoid the rising steam. Stir in the shrimp, and transfer the pan to the oven.
Bake about 25 minutes, until all the liquid is absorbed and the rice is dry on top. Garnish, and serve immediately.

Nutrition Facts : @context http, Calories 605, UnsaturatedFat 11 grams, Carbohydrate 89 grams, Fat 15 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 2 grams, Sodium 1024 milligrams, Sugar 5 grams

EASY PAELLA

Easy Paella image

An easy to make paella using chorizo, chicken, and shrimp.

Provided by mls

Categories World Cuisine Recipes European Spanish

Time 1h

Yield 8

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil
1 tablespoon paprika
2 teaspoons dried oregano
salt and black pepper to taste
2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
2 tablespoons olive oil, divided
3 cloves garlic, crushed
1 teaspoon crushed red pepper flakes
2 cups uncooked short-grain white rice
1 pinch saffron threads
1 bay leaf
½ bunch Italian flat leaf parsley, chopped
1 quart chicken stock
2 lemons, zested
2 tablespoons olive oil
1 Spanish onion, chopped
1 red bell pepper, coarsely chopped
1 pound chorizo sausage, casings removed and crumbled
1 pound shrimp, peeled and deveined

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.

Nutrition Facts : Calories 736.2 calories, Carbohydrate 45.7 g, Cholesterol 202.5 mg, Fat 35.1 g, Fiber 2.9 g, Protein 55.7 g, SaturatedFat 10.3 g, Sodium 1204.2 mg, Sugar 1.9 g

Tips:

Use a wide, shallow electric skillet for even cooking and to prevent the paella from sticking.
If you don't have an electric skillet, you can use a large frying pan or Dutch oven.
Make sure the rice is completely covered with liquid before cooking.
Do not stir the paella while it is cooking, as this will prevent the rice from cooking evenly.
Once the paella is cooked, let it rest for 5 minutes before serving to allow the flavors to meld.

Conclusion:

Paella is a delicious and versatile dish that can be made with a variety of ingredients. The recipe provided in this article is a great starting point, but you can easily customize it to your own liking. With a little practice, you'll be able to make perfect paella every time.