Best 6 Paella Ciuba Spanish Style Rice With Shrimp And Peas Recipes

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Embark on a culinary journey to the vibrant shores of Spain with Paella Ciuba, a delectable rice dish that captures the essence of Spanish cuisine. Originating from the coastal region of Valencia, this traditional paella tantalizes the taste buds with its medley of succulent shrimp, tender peas, and aromatic spices. Join us as we unveil the secrets of this beloved dish, exploring variations like the classic Paella Valenciana and the seafood-rich Paella de Mariscos. Discover the art of preparing the perfect paella, from selecting the finest ingredients to mastering the cooking techniques that bring this flavorful masterpiece to life. Our comprehensive guide includes step-by-step recipes, insightful tips, and a treasure trove of paella knowledge to elevate your culinary skills. Get ready to savor the authentic flavors of Spain with Paella Ciuba and its enchanting variations.

Let's cook with our recipes!

SPANISH-STYLE PAELLA



Spanish-Style Paella image

If you enjoy cooking ethnic foods, this Spanish paella recipe will be a favorite. It's brimming with generous chunks of sausage, shrimp and veggies.-Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 17

1/2 pound Spanish chorizo links, sliced
1/2 pound boneless skinless chicken breasts, cubed
1 tablespoon olive oil
1 garlic clove, minced
1 cup uncooked short grain rice
1 cup chopped onion
1-1/2 cups chicken broth
1 can (14-1/2 ounces) stewed tomatoes, undrained
1/2 teaspoon paprika
1/4 teaspoon ground cayenne pepper
1/4 teaspoon salt
10 strands saffron, crushed or 1/8 teaspoon ground saffron
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 cup sweet red pepper strips
1/2 cup green pepper strips
1/2 cup frozen peas
Optional: Minced fresh parsley and lemon wedges

Steps:

  • In a large saucepan or skillet over medium-high heat, cook sausage and chicken in oil for 5 minutes or until sausage is lightly browned and chicken is no longer pink, stirring frequently. Add garlic; cook 1 minute longer. Drain if necessary. , Stir in rice and onion. Cook until onion is tender and rice is lightly browned, stirring frequently. Add the broth, tomatoes, paprika, cayenne, salt and saffron. Bring to a boil. Reduce heat to low; cover and cook for 10 minutes. , Stir in the shrimp, peppers and peas. Cover and cook 10 minutes longer or until rice is tender, shrimp turn pink and liquid is absorbed. Top with fresh parsley and lemon wedges, if desired.

Nutrition Facts : Calories 237 calories, Fat 7g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 543mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.

CUBAN-STYLE PAELLA: PAELLA CUBANA



Cuban-style Paella: Paella Cubana image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 20

1/2 cup olive oil, plus 2 tablespoons for sauteing seafood
1 cup diced ham
1 cup chorizo sausage or pepperoni, sliced into 1/2-inch pieces (recommended: Spanish sausage)
1 large onion, diced
1 red bell pepper, diced
5 garlic cloves, minced
One 3-pound chicken, cut into 6 to 8 pieces
3 cups Valencia rice
4 cups chicken broth
1/2 cup red wine
1 can mussels
2 teaspoons salt
Bijol powder, a dash
1 pound medium raw shrimp, peeled and de-veined
1/2 pound scallops
Meat from 5 lobster tails, reserve shells for garnish
1 cup frozen green peas
1/4 cup minced parsley leaves
1 red bell pepper, sliced for garnish
1 cup steamed mussels in their shells, for garnish

Steps:

  • Preheat oven to 350 degrees F.
  • Heat olive oil in a large pan. Saute the ham and chorizo sausage. Remove from pan and reserve.*
  • Add onions, red pepper, and garlic to pan and saute until wilted but not overcooked.
  • Add chicken pieces and saute for about 15 minutes until brown, but not fully cooked. Remove and reserve.
  • In a large pot combine the rice, broth, wine, and mussels. Add salt for flavor and Bijol for color. Stir. Turn up heat, bring to boil and cover. Add chicken, ham and chorizo. Cover and simmer on the stove for 20 to 30 minutes, until the rice is cooked and fluffy. (You may have to add a little more chicken broth if the mixture gets too dry).
  • Saute shrimp, clams, and lobster tails separately in the oil. Remove and keep covered and warm.**
  • At the last minute, fold the seafood into the rice mixture. Transfer to a flat paella pan suitable for serving. Top with peas and red peppers. Place in oven for about 5 minutes to heat through. Take care not to overcook! Serve garnished with mussels, parsley and lobster shells.

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

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

SPANISH PAELLA RECIPE



Spanish Paella Recipe image

Here's how to make a paella recipe...the Spanish way! This stunning one pan dinner features shrimp, vegetables and all the authentic flavors of this traditional dish.

Provided by Sonja Overhiser

Categories     Main Dish

Time 40m

Yield 4

Number Of Ingredients 16

1 medium yellow onion
6 garlic cloves
2 to 3 roma or plum tomatoes (1 1/2 cups finely chopped)
1/4 cup olive oil, divided
1/2 pound shrimp, peel and deveined*
1 1/2 teaspoons smoked paprika, divided
1/4 teaspoon red pepper flakes
1 large pinch saffron
1 1/2 teaspoons kosher salt, divided
3 cups seafood stock or vegetable stock
1 1/2 cups short grain Bomba rice or arborio rice
1/4 cup frozen peas, thawed under water
1/2 cup artichoke hearts, quartered
1 to 2 roasted red bell peppers, cut into strips
Lemon wedges from 1/2 lemon
Chopped parsley, for garnish

Steps:

  • Mince the onion. Mince the garlic. Finely chop the tomatoes, removing the cores but keeping the seeds with their juices.
  • Measure out all the remaining ingredients before you start. The cooking process goes fast!
  • Dry the shrimp and add it to a bowl with 1/2 teaspoon smoked paprika and 1/4 teaspoon kosher salt. In your largest skillet or a 4-serving paella pan, heat 1 tablespoon olive oil over medium heat. Add the shrimp and saute until it is just barely opaque, about 1 to 2 minutes per side. Remove the shrimp and set it aside.
  • In the same pan, heat 3 tablespoons olive oil on medium heat. Saute the onion and garlic until just translucent, about 3 minutes, stirring frequently. Add the chopped tomatoes, the remaining 1 teaspoon smoked paprika and red pepper flakes, and cook until the tomatoes have broken down and most of the liquid is evaporated, about 5 minutes. Stir in the stock, saffron and 1 1/4 teaspoon kosher salt. Sprinkle the rice evenly across the broth and tap the pan with a spoon to evenly spread the rice. Bring to a medium simmer and cook without stirring until liquid is absorbed, about 18 to 22 minutes (adjust the cook time as necessary if using a skillet).
  • If your pan is large enough to span multiple burners on your stovetop, adjust the heat on each burner so you achieve a steady medium simmer. Rotate the pan every few minutes for an even cook.
  • When the top of the rice is beginning to show through the liquid (about 10 minutes into the cook time), press the artichokes and peas lightly into the rice. Add the strips of red pepper over the top.
  • In last few minutes, carefully watch the paella and rotate pan more frequently. As the paella finishes, you'll see the steam start to slow down as the water cooks out. If desired, peek at the bottom of a pan by using a knife to scrape back the rice - you shouldn't see any standing water. The sound will start to change from a simmer to a crackle. This indicates the crust is forming. Let the crackling continue for about 2 minutes before removing from the heat. If you smell any burning, remove immediately.
  • When the paella is done, add the shrimp to top of paella and squeeze the lemon wedges onto the top of the pan. Sprinkle with a pinch or two of kosher salt and add the parsley, if using. Serve with additional lemon wedges.

Nutrition Facts : Calories 459 calories, Sugar 5.3 g, Sodium 506.3 mg, Fat 14.6 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 65.4 g, Fiber 2.9 g, Protein 17.9 g, Cholesterol 91.2 mg

SAFFRON SHRIMP PAELLA



Saffron Shrimp Paella image

Provided by Harley Pasternak, M.Sc.

Categories     Rice     Shellfish     Dinner     Seafood     Shrimp     Simmer     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 11

1/2 teaspoon olive oil
1 small onion, chopped
1/2 red bell pepper, chopped
3 cloves garlic, chopped
1/4 teaspoon saffron threads, crumbled
1/4 teaspoon hot Spanish paprika or hot Hungarian paprika
Salt and black pepper
1 can (14 1/2 ounces) reduced-sodium chicken broth, plus more if needed
3/4 cup arborio rice
6 ounces peeled, deveined large shrimp (uncooked or thawed cooked frozen)
1/2 cup frozen small peas, thawed

Steps:

  • In a medium heavy skillet with 2-inch sides, warm the oil over medium heat. Add the onion and bell pepper. Cook for 6 minutes until softened, stirring often. Stir in the garlic, saffron, paprika, and salt and pepper to taste. Add broth and rice.
  • Bring to a boil; reduce the heat to low; cover and simmer for 12 minutes until the rice is almost tender. Nestle the shrimp and peas in the rice, and add 1/4 cup (or more) of the broth to moisten. Cover and cook until the shrimp are just opaque in the center, about 5 minutes. Season to taste with salt and pepper. Serve.

PAELLA CIUBA (SPANISH STYLE RICE WITH SHRIMP AND PEAS)



PAELLA CIUBA (SPANISH STYLE RICE WITH SHRIMP AND PEAS) image

Categories     Fish

Yield 4 servings

Number Of Ingredients 14

1 onion chopped fine
2 tablespoons unsalted butter
3 tablespoons olive oil
1 cup long grain rice
1 small green bell pepper chopped fine
1 small red pepper chopped fine
3 garlic cloves minced
1/4 cup firmly chopped fresh basil leaves
a pinch of saffron threads crumbled
1 to 1 1/2 cups chicken stock or canned chicken broth
1 pound large shrimp (about 16) shelled and deveined
1 cup shelled small fresh peas or frozen thawed
lemon wedges for garnish
1 package kielbasa

Steps:

  • In a large skillet add kielbasa cook the onion in the butter and the oil over moderately low heat stirring until it is softened add the rice cook the mixture, stirring for 3 mintues and add the bell pepper the garlic the basil the saffron ans 1 cup of stock. Bring the mixture to a boil stirring and simmer it covered for 10 minutes. Add but do not stir in the shrimp the peas and the remaining 1/2 cup of stock if all the liquid is absorbed and simmer the mixture covered for 8 to 10 minutes or until the shrimp are pink and just firm and the rice is tender. Serve the paella garnished with the lemon wedges

Tips:

  • Use Bomba or Valencia rice. These short-grain rice varieties are the traditional choice for paella and will absorb the flavorful broth perfectly.
  • Cook the rice in a paella pan. This shallow, wide pan allows the rice to cook evenly and develop a nice soccarat (the crispy layer of rice at the bottom of the pan).
  • Use good-quality seafood. Fresh shrimp, mussels, and clams will give your paella the best flavor.
  • Don't overcrowd the pan. If you add too much seafood or vegetables, the rice won't cook evenly.
  • Let the paella rest before serving. This will allow the flavors to meld and the rice to absorb the broth.

Conclusion:

Paella is a delicious and versatile dish that can be enjoyed by people of all ages. With its vibrant colors and bold flavors, it's sure to be a hit at your next party or gathering. So next time you're looking for a new and exciting dish to try, give paella a try. You won't be disappointed!

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