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SEAFOOD PAELLA

2011-03-06



Seafood Paella image

Mussels, cockles, shrimp, and squid are combined in this crowd-pleasing paella. Paella is also the name of the two-handled pan used to make this dinner entree.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 18

Ingredients:

  • 3 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 2 cups low-sodium clam juice
  • Pinch of saffron
  • 1 cup sugar-snap peas, tough strings removed, cut in half on the bias
  • 2 links chicken sausage, cut into 1/2-inch rounds
  • 12 medium shrimp, peeled and deveined
  • 12 squid, (about 1 pound), cleaned and cut into 1-inch rings
  • 1 medium onion, peeled and finely diced
  • 2 tablespoons minced garlic
  • 1 red bell pepper, seeded and cut into 1-inch-long matchsticks
  • 1 yellow bell pepper, seeded and cut into 1-inch-long matchsticks
  • 1 pound uncooked paella rice
  • 1 pound cockles and mussels
  • 1/4 teaspoon paprika
  • 1/4 teaspoon freshly ground black pepper
  • 6 plum tomatoes, seeded and cut into 1/4-inch dice
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • Olive-oil cooking spray

Steps:

  • Place stock, clam juice, and saffron in a medium saucepan over medium-high heat. Bring to a boil, cover, and reduce heat; simmer 15 minutes. Remove from heat; set aside.
  • Prepare an ice bath. Bring a medium saucepan of water to a boil, and blanch sugar snap peas until bright green and just tender, about 1 minute. Using a slotted spoon, transfer peas to ice bath; let cool. Drain, and set aside.
  • Coat a paella pan (or a 6-quart Dutch oven that measures 11 inches in diameter and 5 inches in height) with cooking spray; set over medium-high heat. Add sausage, and cook until well browned, turning, about 5 minutes.
  • Add shrimp, and cook 1 1/2 minutes. Add squid, and cook until opaque, about 1 1/2 minutes more. Transfer seafood and sausage to a plate, and set aside.
  • Add onion, garlic, and bell peppers to paella pan; saute until onions are translucent, about 3 minutes. Add uncooked rice; saute until translucent, 1 to 2 minutes more. Add 4 cups reserved stock mixture; bring to a boil. Reduce heat to medium low, and cover. Cook until most liquid has been absorbed and the rice is just tender, about 10 minutes.
  • Meanwhile, place remaining cup of stock mixture, cockles, and mussels in a saute pan over medium-high heat. Cover, and bring to boil. Cook until all shells have opened, 2 to 3 minutes; discard any that remain closed.
  • Add paprika, black pepper, tomatoes, shrimp, squid, and sausage to rice mixture; combine. Add cockles, mussels, and cooking liquid to mixture, being careful to leave behind any residue in saute pan. Stir in parsley; garnish with peas. Serve immediately.

Nutrition Facts : Calories 585 g, Cholesterol 258 g, Fat 11 g, Fiber 4 g, Protein 44 g, Sodium 904 g

EASY PAELLA

2011-10-26



Easy paella image

Whip up this easy version of the traditional Spanish seafood dish straight from the storecupboard. Add extras such as chorizo and peas if you like

Provided by Jane Hornby

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 10

Ingredients:

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 tsp each hot smoked paprika and dried thyme
  • 300g paella or risotto rice
  • 3 tbsp dry sherry or white wine (optional)
  • 400g can chopped tomatoes with garlic
  • 900ml chicken stock
  • 400g frozen seafood mix
  • 1 lemon, ½ juiced, ½ cut into wedges
  • handful of flat-leaf parsley, roughly chopped

Steps:

  • Heat the olive oil in a large frying pan or wok. Add the onion and soften for 5 mins.
  • Add the smoked paprika, thyme and paella rice, stir for 1 min, then splash in the sherry, if using. Once evaporated, stir in the chopped tomatoes and chicken stock.
  • Season and cook, uncovered, for about 15 mins, stirring now and again until the rice is almost tender and still surrounded with some liquid.
  • Stir in the seafood mix and cover with a lid. Simmer for 5 mins, or until the seafood is cooked through and the rice is tender. Squeeze over the lemon juice, scatter over the parsley and serve with the lemon wedges.

Nutrition Facts : Calories 431 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 2.1 milligram of sodium

SEAFOOD PAELLA

2022-01-19



Seafood Paella image

Although paella can be done entirely on top of the stove, it will cook more evenly if placed in a hot oven for the final 10 to 15 minutes, uncovered, with any quick-cooking seafood spread on top. When the paella is removed from the oven, the rice should be slightly underdone. A tent of foil is then placed on top, and the paella allowed to rest at least 10 minutes, so the rice can finish cooking.

Provided by Florence Fabricant

Categories     dinner, project, main course

Time 1h15m

Yield 8 servings

Number Of Ingredients 15

Ingredients:

  • 6 cups stock, half chicken and half seafood or shrimp
  • 1/2 tablespoon saffron threads
  • 12 monkfish medallions, about 1 1/2 pounds total
  • 4 1/2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1 onion, chopped
  • 6 garlic cloves, chopped
  • 1/4 pound chorizo, skin removed, sliced 1/4-inch thick
  • 3 cups short-grain rice, preferably Spanish
  • 2 cups fresh green peas
  • 1 small red bell pepper, seared over flame to blacken skin, then peeled, cored and cut in strips
  • 1 small green bell pepper, seared over flame, peeled, cored and cut in strips
  • 18 large shrimp, peeled and deveined, about 1 pound
  • 1 pound medium-size mussels
  • 1/4 cup thinly sliced scallions

Steps:

  • Place stock in saucepan and bring to a simmer. Remove from heat and add saffron. Set aside. Rub monkfish with 1/2 tablespoon olive oil and season with salt and pepper. Set aside.
  • Preheat oven to 400 degrees. Heat remaining oil in 17-inch paella pan, placed over 2 burners if necessary, or divide between two pans. Add onion and garlic and cook over low heat until soft. Add chorizo and saute briefly. Add rice and stir to coat.
  • Add stock and stir. Simmer 10 minutes. Check seasoning, adding salt and pepper if necessary. Stir in peas and place strips of peppers, alternating colors, around pan like spokes on a wheel. Place shrimp and monkfish around pan; add mussels, hinge-side down.
  • Place in oven and bake until shrimp and monkfish are cooked and mussels have opened, about 15 minutes. Discard any unopened mussels. Remove from oven, cover loosely with foil and set aside 10 minutes. Scatter scallions on top and serve.

Nutrition Facts : @context http, Calories 693, UnsaturatedFat 12 grams, Carbohydrate 71 grams, Fat 18 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 4 grams, Sodium 1514 milligrams, Sugar 3 grams, TransFat 0 grams

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SPANISH SEAFOOD PAELLA RECIPE - FOOD.COM
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  • In a paella pan or a large skillet (I used a 12-inch non-stick skillet), add the olive oil and fry the onion until soft. Add the garlic and cook for another minute. Add the tomatoes, sugar, salt, paprika, and saffron and stir well. Cook until the tomatoes are thickened and reduced (5-7 minutes).
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  • Pour the chicken broth into a pot and bring to a simmer. Stir in the saffron and 1/2 teaspoon salt. Remove the pot from the heat and let stand for 15 minutes.
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2022-01-19Seafood paella, paella de marisco, paella marinera, spanish seafood rice… all these terms refers to the same Spanish seafood rice dish.Seafood paella if one of the most traditional …
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SEAFOOD PAELLA RECIPE - DAVID JOUD | FOOD & WINE
2013-12-07 Step 4. In a 14-inch paella pan or cast-iron skillet, heat the remaining 2 tablespoons of oil. Add the chicken and cook over moderately high heat, turning, until browned all over, …
From foodandwine.com
4/5
Total Time 1 hr 30 mins
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  • In a large bowl, mix the paprika, 1 tablespoon of the oil and 1/4 teaspoon of salt. Add the chicken and toss. Cover and refrigerate for at least 3 hours or overnight.
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THE BEST EASY SEAFOOD PAELLA | THE JOYCE OF COOKING
2019-12-01 Paella (pronounced pai·ei·uh) originated from Spain and it is a very popular dish throughout Spain still! It can include ingredients that ranges from veggies, pork, seafood, …
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SEAFOOD PAELLA - SIMPLY DELICIOUS
2020-10-11 How to make Seafood Paella. Prepare the seafood: Peel and devein the prawns/shrimp then pat the shrimp and calamari dry with paper towels. Place a large, deep …
From simply-delicious-food.com
4.6/5 (22)
Total Time 40 mins
Category Dinner
Calories 431 per serving
  • Place a large, deep pan (approximately 11-12inches/30cm) over high heat. Drizzle the calamari and shrimp with olive oil and season with salt then sear in the hot pan until a little color develops but the seafood isn't cooked fully yet.
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CLASSIC SEAFOOD PAELLA - A MOUTH WATERING PAELLA RECIPE
2014-05-19 Add last teaspoon olive oil, grated garlic, onion, and tomato. Saute until the liquid has evaporated and the mixture is thick approximately 15 minutes. Add smoked paprika and …
From savoryexperiments.com
5/5 (1)
Total Time 1 hr 15 mins
Category Main Course, Main Dish
Calories 302 per serving
  • Start by peeling shrimp and reserving shells in a medium saucepan. Add 5 cups water and bring to a boil for 10 minutes. While water is boiling, toast saffron threads in a small saucepan for 2 minutes, careful not to burn. Toasting will bring out the robust, aromatic flavor. Set aside. Strain broth mixture, reserve broth and discard shells. Crumble saffron threads between your fingers straight into the broth. Add salt, stir and keep warm. It will develop a deep, red-orange color.
  • Heat 1/4 cup olive oil in paella pan to medium heat. Add raw shrimp, saute for 2-3 minutes or until pink. Remove and set aside. Repeat with scallops, searing on both sides for 2 minutes. Lastly, saute calamari until opaque and slightly shriveled. Set aside.
  • Add two teaspoons olive oil to hot paella pan. Add red bell pepper, sauteing until tender, but not soft and mushy. Remove and set aside.
  • Next, make sofrito. Add last teaspoon olive oil, grated garlic, onion, and tomato. Saute until the liquid has evaporated and the mixture is thick approximately 15 minutes. Add smoked paprika and stir. If mixture starts to stick, add a small amount of water.
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AUTHENTIC SEAFOOD PAELLA RECIPE WITH SAFFRON • HIP FOODIE MOM
2015-11-09 Seafood Paella is an easy, delicious and flavorful seafood recipe that you can make at home. With fresh shellfish, mussels, and other seafood this meal is packed with …
From hipfoodiemom.com
5/5 (1)
Category Main
Cuisine Spain, Spanish, Valencia
Total Time 1 hr 25 mins
  • Using your paella pan, heat 2 tablespoons of olive oil over medium-high heat. Add in the onions and sauté until softened, for about 3 to 4 minutes. Stir in the garlic and continue to sauté until fragrant, for about 1 to 2 minutes.
  • Using a large sized saucepan or small pot, warm the butter and olive oil over medium-high heat, waiting until the butter has melted. Add in the minced shallots and garlic and sauté until the shallots are translucent and the garlic is fragrant, for about 1 to 2 minutes.
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SEAFOOD PAELLA - FOOD LOVER'S MARKET
2022-01-19
From foodloversmarket.co.za
Cuisine Spanish
Estimated Reading Time 2 mins
Category Easter Feast, Seafood
Published 2017-02-17
  • In a large heavy bottom pan, fry the chorizo sausage in olive oil until slightly browned.
  • Add the saffron infused chicken stock and the cherry tomatoes, then season with salt and pepper.
  • Simmer on a medium heat, stirring occasionally, until the liquid has reduced a bit.
  • Continue to cook with a lid on the pan, stirring intermittently, until the rice is slightly al dente and the seafood mix is almost tender.
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READ SEAFOOD PAELLA RECIPE ONLINE | LA TIENDA
2016-02-16 Receta de Paella de Marisco - Seafood Paella Recipe. La Tienda Kitchens. 1 hour 55 minutes; 4 servings; Save. Paella de Marisco is a summer favorite in Spain for good …
From tienda.com
5/5 (20)
Category Main Dish
Cuisine Spanish
Total Time 1 hr 55 mins
  • Use a mortar and pestle to mash parsley, garlic, thyme and 1/8 tsp salt into a paste; stir in paprika.
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BEST SEAFOOD PAELLA - BAKED AMBROSIA
2018-11-27 Paella is a traditional dish from Spain with Valencian roots. There are many different variations of paella but the original recipe calls for chicken, rabbit, snails, green beans, white …
From bakedambrosia.com
5/5 (2)
Total Time 55 mins
Category Main Dish
Calories 390 per serving
  • In a large skillet (that has a lid), heat 1 tbsp olive oil over medium heat. Sauté onions until translucent. Add red pepper and garlic and cook another 2 minutes. Add the rice and sauté until it begins to turn golden.
  • Add the wine and stir until it evaporates. Lower the heat and add the tomatoes, saffron with its soaking water, paprika, red pepper flakes, salt and pepper.
  • Pour chicken stock into pan and bring to a boil. Once it begins to boil, cover with lid and simmer on low heat for 20 minutes. Uncover and add seafood and peas. Give it a light stir. Cover and cook an additional 15 minutes or until seafood is cooked thoroughly.
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SEAFOOD PAELLA RECIPE | ALLRECIPES
2018-06-08 Seafood Paella Harry Myers . Recipe Summary test. prep: 15 mins . cook: 1 hr 10 mins . additional: 20 mins . total: 1 hr 45 mins . Servings: 18 . Yield: 18 servings . Nutrition …
From allrecipes.com
Cuisine European, Spanish
Total Time 1 hr 45 mins
Category World Cuisine, European, Spanish
Calories 590 per serving
  • Heat olive oil in a very large pot over medium-high heat until it begins to smoke. Place chicken, skin-side down, into hot oil and cook until browned on the outside and no longer pink in the middle, about 5 minutes per side, flipping 4 times. Remove chicken from oil with a slotted spoon and let cool on a plate.
  • Saute mushrooms, onion, and garlic in the hot oil until onions are translucent, 5 to 7 minutes. Add shrimp, sea scallops, lobster meat, red bell pepper, and green bell pepper; cook and stir for 5 minutes.
  • Pull meat off the bones of the chicken thighs, discarding bones and skin or using to make a stock. Stir chicken meat into seafood-vegetable mixture.
  • Mix rice, chicken stock, peas, tomatoes, saffron threads, and salt into seafood-vegetable mixture; cook, stirring frequently, until liquid is absorbed. Reduce heat to low, cover pot, and simmer for 30 minutes.
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SPANISH PAELLA RECIPE - TASTES BETTER FROM SCRATCH
2020-04-29 Seafood for Paella (What to know): If you don’t like seafood, leave it out and substitute more chicken and vegetables. You can use any combination of your favorite …
From tastesbetterfromscratch.com
4.9/5 (244)
Calories 535 per serving
Category Main Course
  • *Please note, this is my version of Paella Mixta I learned to make while living in Madrid, Spain. I've simplified the recipe as best I could for anyone to be able to make without a special pan or equipment. There are MANY variations to Paella so please be respectful that my authentic recipe may be different from yours!
  • Add olive oil to a skillet over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed.
  • Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!).
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SEAFOOD CHORIZO PAELLA - GIRL WITH THE IRON CAST
2020-07-08 This easy seafood paella recipe with chorizo is the perfect way to feed a big family. A flavorful paella base with vegetables, crispy rice (thanks to the cast iron skillet), layered with …
From girlwiththeironcast.com
4.5/5 (62)
Calories 669 per serving
Category Seafood
  • Heat 3 tbsp oil in a large cast iron skillet or paella pan over med/high heat, add chorizo and sauté until browned about 4 minutes. Using a slotted spoon, remove and set aside leaving juices in pan.
  • Lower heat to medium and add in diced yellow onion, red bell pepper, smoked paprika, pinch of salt & pepper. Sauté for 3-4 minutes until onions and peppers begin to soften. Add in the minced garlic and cook an additional minute until fragrant. Add 1/4 dry white wine and allow alcohol to cook off and liquid to reduce by half, about 2 minutes.
  • Add in the can of diced tomatoes, seafood broth, and clam juice. Bring to a boil. Add in a pinch of saffron threads, chorizo, and rice. Stir the rice once so that the liquid is covering, lower the heat to low, cover, and simmer undisturbed for 15 minutes. (This allows rice to get crispy layer on the bottom).
  • After 15 minutes, remove the cover, and there should still be liquid that hasn't absorbed yet. Add in the frozen peas, stir to combine. Then add the seafood on top, with the opening of the clams/mussels facing up for them to easily open. Cover and cook an additional 15-20 minutes, until the clams/mussels have opened, and shrimp are pink/cooked through. Discard any mussels that have not opened. If clams are still shut, take a knife and try to wiggle it open to see if the muscles release and it opens.
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PAELLA RECIPE: SEAFOOD-AND-CHICKEN WITH CHORIZO | FOOD & WINE
2013-12-07 Directions. Preheat the oven to 350°. In a 10-inch paella pan or ovenproof skillet, cook the chorizo over moderate heat, breaking it up with a spoon, until some of the fat is …
From foodandwine.com
5/5
Category Paella
  • Preheat the oven to 350°. In a 10-inch paella pan or ovenproof skillet, cook the chorizo over moderate heat, breaking it up with a spoon, until some of the fat is rendered and the chorizo is browned, 4 minutes. Add the onion and garlic and cook over low heat, stirring, until softened and just beginning to brown, 8 minutes. Stir in the tomatoes, rice, saffron with its liquid and the 1 1/2 cups of water. Season with salt and pepper and bring to a boil. Cover and simmer over low heat, without stirring, until the rice is al dente and the liquid is absorbed, 15 minutes.
  • In a large skillet, heat the 1/4 cup of olive oil until shimmering. Season the shrimp with salt and pepper, add them to the skillet and cook over high heat, turning once, until pink and cooked through, about 3 minutes. Using a slotted spoon, transfer the shrimp to the rice. Discard the oil.
  • Wipe out the skillet. Pour in the wine and lemon juice. Add the mussels and cockles, cover and cook, shaking the skillet, until the mussels open, about 3 minutes. Pour the mussels and cockles and their cooking liquid over the rice.
  • Stir the cooked chicken into the rice. Cover and cook in the oven for about 5 minutes, until the paella is just heated through. Garnish with the parsley and scallion, drizzle with the remaining 1 tablespoon of olive oil and serve.
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GUSTO TV - SEAFOOD PAELLA
2018-08-16 Seafood Paella. Ease of preparation rating: Medium. Yield: 4 servings. Ingredients: 18 (16-20 sized) fresh shrimp, shell-on and deveined. 3 tablespoons (45ml) olive oil, divided. 1 medium white onion, finely chopped. 2 cloves garlic, minced. 1 large leek, chopped. 1 teaspoon (15ml) saffron threads. 2 cups (480ml) fish stock . 1 large tomato, grated. 1/2 pound …
From gustotv.com
Servings 4
Category Mains
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SEAFOOD PAELLA RECIPE - COOK WITH CAMPBELLS CANADA
2017-02-15 Save Seafood Paella to my recipe box. This tasty and easy to customize Paella is perfect for any seafood lover. Ingredients Metric Imperial 1 tbsp 15 mL olive oil; 1 1/4 cups 310 mL sliced andouille sausage; 4 boneless, skinless chicken thighs, cut into 1-inch (2.5cm) cubes; 3 cloves garlic, minced ; 1 red onion, diced; 1 red bell pepper, diced; 1 pinch saffron threads; 1/2 …
From cookwithcampbells.ca
Servings 6
Carbohydrate 5 g
Calories 220
Calories 220 per serving
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⭐ HOW TO MAKE THE AUTHENTIC SPANISH SEAFOOD PAELLA RECIPE ⭐
2021-06-16 The traditional seafood paella is a very common dish in Catalonia, some areas of Valencian Community (Overt there the chicken paella is more popular), and in general people eat it many often in areas near the beach. It can be done in a million ways, but the majority of the people uses at least muscles and shrimps. How to make Spanish seafood paella? Now you …
From traditionalspanishfood.com
5/5 (2)
Total Time 1 hr
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SEAFOOD PAELLA | METRO
2013-08-06 Preparation. In a large pot, heat oil and sauté onion and garlic for 1 minute. Add pepper and beans and cook for 2 minutes. Stir in tomatoes and wine and simmer for 1 minute. Add chicken broth and bring to a boil. Add rice and saffron. Bring back to a boil and cook over medium heat for 15 minutes. Stir in seafood mix and green peas.
From metro.ca
4/5 (10)
Total Time 50 mins
Servings 4
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AUTHENTIC SEAFOOD PAELLA RECIPE | ALLRECIPES
2018-06-08 Step 1. Heat olive oil in a large skillet or paella pan over high heat. Cook and stir onion, tomato, salt, and smoked paprika into the hot oil until softened, about 3 minutes. Add romano beans, butter beans, and rice; cook and stir until rice …
From allrecipes.com
Ratings 15
Calories 784 per serving
Category World Cuisine, European, Spanish
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SEAFOOD PAELLA RECIPE | EPICURIOUS
2004-08-20 Preheat oven to 450°F. Heat olive oil in heavy large pot over medium-high heat. Add chopped bacon and cook until fat is rendered, about 6 minutes.
From epicurious.com
3.3/5 (111)
Servings 6-8
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SEAFOOD PAELLA | COMMUNITY RECIPES | NIGELLA'S RECIPES ...
2022-01-19Seafood Paella is a community recipe submitted by orchid and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Rub the pan/paella dish with the peeled clove of garlic. Heat the oil in a large frying pan with a lid/saucepan or hob proof paella dish (with a lid). Briefly fry fish/seafood (2-3 minutes).
From nigella.com
Servings 4-6
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PAELLA - WIKIPEDIA
2022-01-19
From en.wikipedia.org
Main ingredients Short grain rice, chicken, rabbit, …
Region or state Valencia
Place of origin Spain
Serving temperature warm
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SEAFOOD PAELLA RECIPE | TIA MOWRY | FOOD NETWORK
2022-01-19
From foodnetwork.com
5/5 (17)
Author Tia Mowry
Servings 8-10
Category Main-Dish
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SEAFOOD PAELLA RECIPE | FOOD NETWORK
2015-05-16 Heat the olive oil in a large pan on stovetop. Add the chicken breast to the oil and saute to a golden brown. Leave chicken in pan and add the onions, garlic, peppers and celery.
From foodnetwork.com
4.5/5 (11)
Author Greg Firestone and Chalor Firestone
Cuisine American
Category Main-Dish
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SEAFOOD PAELLA – DIANA'S SEAFOOD
2022-01-194 ½ cups Seafood paella broth ½ tsp saffron threads, crumbled and then loosely measured ¼ tsp salt ½ yellow onion, finely chopped 3 cloves garlic, finely chopped 6 oz mild dried chorizo sausage sliced into thin half-moons 3 cups short-grain rice, such as Oriente Paella Rice 1 (14 oz) can fire-roasted diced tomatoes 1 cup frozen green peas 1 lb large (21-24 per pound) shrimp peeled …
From dianasseafood.com
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