Best Baked Paella With Shrimp Chorizo And Salsa Verde Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BAKED 'PAELLA' WITH SHRIMP, CHORIZO AND SALSA VERDE



Baked 'Paella' With Shrimp, Chorizo and Salsa Verde image

This nontraditional recipe features the ultimate paella cheat: The dish cooks in the oven, as opposed to being actively monitored on the stovetop over a flame. Cooking it this way won't get you the familiar socarrat on the bottom of the skillet, but the wonderfully crispy bits that develop at the edges of the roasting pan are delightful in their own way.

Provided by Yotam Ottolenghi

Categories     grains and rice, seafood, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 19

9 tablespoons/135 milliliters olive oil
1/2 packed cup/30 grams chopped fresh parsley
2 mild red or green chiles, such as Anaheim chiles, halved lengthwise, seeded and thinly sliced
7 garlic cloves, 2 roughly chopped and 5 thinly sliced lengthwise
Kosher salt and black pepper
1 1/3 pounds/600 grams whole, shell-on tiger or jumbo shrimp (prawns)
3/4 pound/340 grams boneless, skinless halibut fillet, cut into 6 equal pieces
2 lemons, 1 squeezed to get 1 1/2 tablespoons juice and 1 cut into 6 wedges
1/2 pound/225 grams fresh chorizo, casing discarded and chorizo roughly crumbled
2 large vine tomatoes (14 ounces/400 grams), roughly grated and skins discarded
1 medium yellow onion, finely chopped (about 5 ounces/150 grams)
1 tablespoon tomato paste
14 ounces/400 grams bomba rice
10 ounces/285 grams jarred or canned artichoke hearts marinated in oil, drained and halved
1 red bell pepper, stemmed, seeded, then cut into 1/2-inch/1-centimeter strips
1 1/4 teaspoons smoked sweet paprika
1 teaspoon saffron threads
3 1/4 cups/780 milliliters fish stock, warmed
2 cups/480 milliliters hot water

Steps:

  • Heat the oven to 450 degrees Fahrenheit/230 degrees Celsius.
  • Add 6 tablespoons/90 milliliters oil, the parsley, half the chile, the roughly chopped garlic, 1/4 teaspoon salt and a grind of pepper to the bowl of a food processor and pulse until finely chopped, scraping down the sides of the bowl as needed. Scrape half the salsa verde into a medium bowl and reserve the remaining salsa verde.
  • Keeping the heads and tails intact, remove and discard the shrimp shells and transfer the head-on shrimp into the medium bowl with the salsa verde. Add the halibut, lemon juice, 3/4 teaspoon salt and a good grind of pepper to the bowl with the shrimp and gently toss to combine. Transfer to the refrigerator to chill while you continue with the rest.
  • Add the chorizo, tomatoes, onion, tomato paste and the remaining sliced garlic, chile and 3 tablespoons oil to a large (about 15-by-10 inches/40-by-28 centimeters), deep metal roasting pan and toss to coat. Transfer to the oven and cook until sauce is thickened and browned at the edges, stirring once halfway through, about 20 minutes.
  • Stir the rice, artichokes, bell pepper, paprika, saffron, 1 1/2 teaspoons salt and a good grind of pepper into the pan. Pour in the stock and hot water and stir well to combine. Cover with foil and return to the oven until the rice is cooked through and most of the liquid has been absorbed, about 25 minutes. Increase the oven temperature to 500 degrees Fahrenheit/260 degrees Celsius.
  • Remove the pan from the oven, remove the foil and top with the marinated shrimp and halibut, gently pushing them into the rice without mixing it around too much. Return to the oven, uncovered, until the shrimp and halibut have cooked through, about 5 minutes.
  • Spoon the reserved salsa verde over the paella. Serve warm, with the lemon wedges alongside.

Nutrition Facts : @context http, Calories 980, UnsaturatedFat 36 grams, Carbohydrate 71 grams, Fat 53 grams, Fiber 6 grams, Protein 53 grams, SaturatedFat 15 grams, Sodium 1822 milligrams, Sugar 5 grams, TransFat 0 grams

VALERIE'S SUPER EASY OVEN PAELLA



Valerie's Super Easy Oven Paella image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 19

1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
Kosher salt
Extra-virgin olive oil
8 ounces Spanish chorizo, sliced thinly on the bias
2 1/2 cups thinly sliced Spanish onion (about 1 large onion)
2 tablespoons minced garlic (about 4 cloves)
2 cups unsalted chicken stock
1/3 cup bottled clam juice
One 14-ounce can chopped fire-roasted tomatoes
1 1/2 cups frozen peas
1 1/2 teaspoons sweet Spanish paprika
1/2 teaspoon saffron threads
Canola oil spray
2 1/2 cups bomba rice or other short-grain white rice such as Arborio
12 ounces jumbo shrimp (21/25 count), peeled and deveined, tails intact
1 pound littleneck clams
8 ounces Prince Edward Island mussels
1/4 cup pimiento-stuffed manzanilla olives, finely chopped
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 400 degrees F.
  • Season the chicken with 1 teaspoon salt. Heat 1 tablespoon olive oil in a 10-inch skillet over medium-high heat. Sear the chicken on all sides until almost cooked through and beginning to brown, 5 minutes. Stir in the chorizo; cook until it releases its oil and begins to brown, another 5 minutes. Stir in the onions and garlic; cook just until the garlic is toasted and the onions are slightly softened, 2 minutes more. Stir in the chicken stock, clam juice and fire-roasted tomatoes. Add the peas, paprika, saffron and 1 tablespoon salt. Increase the heat to medium and slowly bring the liquid to a boil.
  • Meanwhile, lightly spray a baking sheet with canola oil. Spread the rice evenly onto the tray and lightly spray with more canola oil. Toast the rice in the oven until light golden brown in spots, 10 minutes.
  • At this point, the chicken mixture should be boiling. Ladle it evenly over the rice and return the baking sheet to the oven. Cover the paella by inverting another baking sheet and placing it on top. Bake until the liquid is completely absorbed and the rice is cooked through, about 20 minutes. Carefully remove the top baking sheet, and then remove the paella from the oven. Preheat the broiler.
  • Sprinkle the shrimp with 1/2 teaspoon salt. Combine the shrimp with the clams and mussels in a large bowl.
  • Arrange the shrimp, clams and mussels on the paella with the shell openings facing up. Lightly drizzle with 1 tablespoon olive oil. Broil--keeping a close eye--until the shrimp are cooked through, the clams and mussels have opened, and the rice is crispy, 2 to 3 minutes for a top broiler or 5 to 6 minutes for a bottom broiler. Sprinkle immediately with the olives and parsley.

SHEET-PAN PAELLA WITH CHORIZO, MUSSELS, AND SHRIMP



Sheet-Pan Paella with Chorizo, Mussels, and Shrimp image

This classic Spanish dish comes together in a snap when cooked on a baking sheet.

Provided by Katherine Sacks

Categories     Bake     Kid-Friendly     Dinner     Mussel     Shrimp     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Sheet-Pan Dinner     Small Plates

Yield Makes 4 servings (8 cups)

Number Of Ingredients 19

Nonstick vegetable cooking spray
1 cup short-grain rice (such as Arborio)
1 3/4 cups low-sodium chicken broth
1 bay leaf
1 teaspoon freshly ground black pepper
3/4 teaspoon smoked paprika
1/8 teaspoon saffron
1 1/2 teaspoons kosher salt, divided
2 ounces dried Spanish chorizo, casing removed, thinly sliced (about 1/2 cup)
1 shallot, thinly sliced
4 ounces medium shrimp, peeled, deviened, tails left intact
1 pound mussels, scrubbed, debearded
3/4 cup canned chopped tomatoes
1/2 cup frozen peas
1/2 cup sliced roasted red peppers
1/4 cup green olives (such as Cerignola or Castelvetrano), pitted, sliced
1/4 cup coarsely chopped fresh parsley
Special equipment:
2 (18x13") rimmed baking sheets

Steps:

  • Arrange rack in center of oven and preheat to 350°F. Coat rimmed baking sheet with cooking spray. Spread rice on sheet and toast 5 minutes.
  • Meanwhile, bring broth, bay leaf, pepper, paprika, saffron, and 1 tsp. salt to a low boil over medium heat in a medium saucepan. Pour broth mixture into a measuring cup with a spout.
  • Remove rice from oven and stir. Arrange chorizo and shallots evenly over rice and pour broth mixture carefully over. Cover baking sheet with inverted second baking sheet, then bake 20 minutes. Carefully remove top baking sheet, stir rice mixture, and continue to bake, uncovered, 5 minutes more.
  • Combine shrimp with remaining 1/2 tsp. salt in a medium bowl. Remove baking sheet from oven, discard bay leaf, and stir rice mixture again. Scatter shrimp, mussels, tomatoes, peas, red peppers, and olives over rice. Continue baking until rice is tender, shrimp is opaque and pink, and mussels have opened, about 8 minutes more. Transfer mixture to a serving bowl and toss with parsley.

Related Topics