Best 4 Quick Chicken Paella With Sugar Snap Peas Recipes

EASY CHICKEN PAELLA

Steps:

• To a large skillet (15+ inches in diameter if possible) or paella pan, add 2 tablespoons olive oil, onion, pepper, and sauté over medium-high heat until vegetables begin to soften and lightly caramelize, about 5 to 8 minutes; stir intermittently.
• Add the garlic and cook until fragrant, about 1 minute; stir intermittently. Remove the sofrito (the onion, pepper, and garlic) from the pan; set aside.
• Add the remaining 2 tablespoons olive oil, chicken, season with salt and pepper, and cook the chicken until it's about 50% cooked through, stirring and flipping intermittently. Remove from the pan; set aside with the sofrito.
• Add the bomba rice and cook to toast the rice for about 3 minutes, stirring intermittently.
• To the chicken broth, add 1 packet Paellero, and stir to combine. Add the chicken broth to the rice.
• Add the sofrito and chicken back to the skillet, add the tomatoes, 1 cup water, and simmer over medium-low heat for about 20 to 25 minutes or until rice is tender, chicken is cooked through, and liquid is absorbed. If necessary, you may need to add more than 1 cup water (or chicken broth) based on the texture of the rice. Taste it near the end of the cooking period and if it's too firm and all the liquid is absorbed or nearly so, add a bit more water using your judgment.
• Add the peas, parsley, stir to combine, and cook for 1 to 2 minutes to warm through.
• Taste the paella and add salt and pepper, if necessary, to taste. The saltiness of the chicken broth, tomatoes, whether you used Paellero, and personal preference for salt and pepper will dictate how much to use. I used about 2 teaspoons salt and 1 teaspoon pepper.
• Garnish with lemon wedges and serve immediately.

LEMON CHICKEN WITH SUGAR SNAP PEAS

Steps:

• In a small bowl, mix together all the sauce ingredients except the lemon slices, then set aside.
• Heat a wok with the 2 tbsp oil. Season the chicken and sprinkle with the five-spice and flour. Shake off the excess, brown in batches, then remove from the pan. Add the remaining 1 tsp oil and the ginger, and sizzle for 1 min. Add the sugar snap peas and the chicken. Toss for a few mins, then add the sauce and lemon slices. Keep tossing for 2-3 mins or until the chicken is cooked through and the sauce is thick. Serve with the spring onions sprinkled over.

PAELLA WITH ASPARAGUS AND SUGAR SNAP PEAS

Steps:

• Cook asparagus in large saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain, rinse under cold water, and drain again.
• Bring 4 1/2 cups broth to simmer in medium saucepan over medium heat. Add reserved shrimp shells; simmer 10 minutes. Bring wine to simmer in small saucepan over medium heat; add saffron and set aside 5 minutes to steep. Strain saffron-infused wine into 8-cup measuring cup. Strain in shrimp broth. Add enough chicken broth to measure 5 cups broth mixture.
• Heat oil in large wide pot (at least 3 inches deep) over medium-high heat. Add chorizo and sauté until lightly browned, breaking into 1/2-inch pieces with side of spoon, about 5 minutes. Add onions. Reduce heat to medium and sauté until onions are slightly soft, about 5 minutes. Add garlic and stir 2 minutes. Add tomato and peppers. Sauté until tomato is soft and juices evaporate, about 3 minutes. Mix in paprika and salt, then rice. (Asparagus, broth mixture, and rice mixture can be prepared 2 hours ahead. Let each stand at room temperature.)
• Preheat oven to 350°F. Add broth mixture to rice mixture and bring to boil over high heat, stirring frequently. Reduce heat to low and simmer 2 minutes, stirring occasionally. Remove pot from heat. Scatter shrimp over. Tuck clams and mussels into rice mixture, hinged side down. Place pot in oven and bake paella, uncovered, 15 minutes. Sprinkle peas and asparagus over. Continue to bake until broth is absorbed, rice is tender, and clams and mussels open, about 5 minutes longer. Transfer pot to work surface. Cover with foil; let stand 5 minutes.
• Transfer paella to large shallow dish. Garnish with lemon wedges and serve.

QUICK AND EASY PAELLA

Steps:

• Cook and stir reserved shrimp shells and 2 teaspoons olive oil in a saucepan over medium heat until shells are pink and fragrant, 1 to 2 minutes. Stir saffron into shells; add chicken broth, bring to a simmer, and cook until broth is a rusty brown and fragrant, about 20 minutes.
• Strain saffron broth through a fine-mesh sieve; measure out 2 cups of broth, pour into a small saucepan, and place over low heat to keep broth hot.
• Preheat oven to 425 degrees F (220 degrees C).
• Heat 1 tablespoon olive oil in a large, oven-proof skillet over medium heat. Cook chorizo slices in hot oil until browned, about 2 minutes per side. Add onion to sausage; cook and stir until soft and slightly translucent, about 3 minutes. Reduce heat to medium-low.
• Stir garlic into chorizo mixture; cook and stir until fragrant, about 1 minute. Add rice to skillet and stir to coat rice completely in oil; stir in peas.
• Pat rice mixture evenly into the bottom of the skillet. Arrange shrimp in a single layer over the top of the rice. Lay pepper strips around and in between shrimp; season with salt, paprika, and cayenne pepper.
• Increase heat to high. When rice begins to sizzle in the skillet, pour reserved 2 cups hot saffron broth over the shrimp; gently shake the skillet to distribute liquid.
• Bake rice mixture in the preheated oven until rice is almost tender and still a bit wet, about 20 minutes.
• Place skillet over medium-high and cook until rice is tender, liquid is absorbed, and rice caramelizes and crusts slightly on the bottom of the skillet, 3 to 5 minutes.