Best 3 Weeknight Paella Recipes
Embark on a culinary journey to the vibrant shores of Spain with our delectable Weeknight Paella recipes. This collection of authentic and easy-to-follow recipes will transport you to the heart of this beloved Spanish dish. Discover the secrets to creating the perfect paella, from selecting the finest ingredients to mastering the art of cooking the rice to perfection. Indulge in traditional variations like the classic Valencian Paella, brimming with succulent seafood and tender chicken, or explore innovative interpretations such as the Vegetarian Paella, a symphony of colorful vegetables and fragrant spices. Each recipe is carefully curated to ensure a delightful and authentic paella experience, perfect for a weeknight dinner or a special occasion. So, gather your loved ones, fire up your stove, and let the enticing aromas of paella fill your kitchen.
Here are our top 3 tried and tested recipes!
EASY PAELLA
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
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
WEEKNIGHT PAELLA
This is a super quick paella dish that can be made in about 1/2 an hour. The flavors aren't as complex as the original but this is close. It uses an already cooked rotisserie chicken.
Provided by mommyoffour
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In 12 inch skillet, heat oil over medium high heat.
- Add rice mix and stir fry vegetables; cook 2 to 3 minutes, stirring constantly, until rice mix begins to brown.
- Stir in broth, water, bay leaf and seasoning packet from rice mix.
- Heat to boiling; reduce heat to low.
- Cover; simmer 5 minutes.
- Stir in sausage and peas.
- Add chicken pieces.
- Heat to boiling over medium-high heat; reduce heat to low.
- Cover; simmer 10 minutes.
- Stir in shrimp.
- Cover; cook about 5 minutes or until shrimp and chicken are thoroughly heated.
- Remove bay leaf before serving.
Nutrition Facts : Calories 523.1, Fat 34.4, SaturatedFat 10.3, Cholesterol 121, Sodium 776.3, Carbohydrate 15.2, Fiber 5, Sugar 0.9, Protein 39.7
WEEKNIGHT PAELLA
Try our skillet-made, Spanish-inspired paella that's ready in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- In 12-inch skillet, heat oil over medium-high heat. Add rice mix and stir-fry vegetables; cook 2 to 3 minutes, stirring constantly, until rice mix begins to brown.
- Stir in broth, water, bay leaf and seasoning packet from rice mix. Heat to boiling; reduce heat to low. Cover; simmer 5 minutes.
- Stir in sausage and peas. Add chicken pieces. Heat to boiling over medium-high heat; reduce heat to low. Cover; simmer 10 minutes. Stir in shrimp. Cover; cook about 5 minutes or until shrimp and chicken are thoroughly heated. Remove bay leaf before serving.
Nutrition Facts : Calories 530, Carbohydrate 12 g, Cholesterol 170 mg, Fat 3, Fiber 0 g, Protein 45 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1430 mg, Sugar 2 g, TransFat 1/2 g
Tips:
- Use a wide, shallow pan: This will help the paella cook evenly and prevent the rice from sticking to the bottom of the pan.
- Use bomba or Valencia rice: These short-grain rices are specifically designed for paella and will absorb the flavors of the other ingredients well.
- Do not stir the rice too much: Stirring the rice too much will release starch and make the paella gummy. Instead, gently shake the pan back and forth to distribute the rice evenly.
- Add the liquid gradually: Do not add all of the liquid at once. Instead, add it in small increments, allowing the rice to absorb it before adding more.
- Cook the paella over medium-high heat: This will help the rice cook evenly and prevent it from burning.
- Top the paella with your favorite seafood and vegetables: Some popular choices include shrimp, mussels, clams, chicken, and bell peppers.
Conclusion:
Paella is a delicious and versatile dish that can be enjoyed by people of all ages. With its variety of ingredients and flavors, there is sure to be a paella recipe that everyone will enjoy. So next time you are looking for a new and exciting dish to try, give paella a try. You won't be disappointed!
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