Best Easy Party Paella Recipes

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PAELLA FOR A CROWD



Paella For a Crowd image

Perfect for a large dinner party, this paella serves 12, but the recipe can easily be doubled to feed a crowd. It's a spectacular entree packed with calamari, clams, mussels, shrimp, chicken, and pork.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Number Of Ingredients 22

12 bone-in, skin-on chicken thighs (about 5 pounds)
3 tablespoons olive oil
2 teaspoons paprika
4 large tomatoes
1 large red bell pepper, cut into quarters, stemmed, seeded, and ribs removed
1 large green bell pepper, cut into quarters, stemmed, seeded, and ribs removed
2 teaspoons saffron
Coarse salt and freshly ground pepper
4 cups homemade or store-bought chicken stock, warmed
1/3 cup cognac
1 pound pork tenderloin, trimmed and cut into 1-inch cubes
1 large white onion, chopped
2 tablespoons finely chopped garlic
1 1/4 pounds calamari, cleaned and cut crosswise into 1/2-inch rings
12 jumbo shrimp, peeled and deveined
1 1/2 pounds short-grain white rice
16 littleneck clams, scrubbed
18 mussels, scrubbed
2 cups fresh or frozen peas
1/2 pound blanched haricot vert, trimmed and cut into 1 1/2-inch pieces
1/2 cup fresh flat-leaf parsley, chopped, for serving
Lemon wedges, for serving

Steps:

  • Place chicken in a large bowl and add 2 tablespoons olive oil. Sprinkle with paprika; turn chicken to coat. Cover and let marinate, refrigerated, at least 4 hours and up to overnight.
  • Bring a large pot of water to a boil; meanwhile prepare an ice-water bath. With a paring knife, core tomatoes and score an X on the bottoms. Working in batches, carefully lower them into boiling water; when skins begin to split, after 30 to 60 seconds, use a slotted spoon to transfer tomatoes to ice-water bath.
  • When tomatoes are cool, remove skins (using a paring knife, if necessary) and discard. Halve tomatoes. Remove seeds with a spoon, and discard. Finely chop tomatoes.
  • Cut peppers crosswise and into 1/4-inch strips; set aside. Using a mortar and pestle, grind together saffron and 1 1/2 teaspoons salt. Add saffron mixture to a medium bowl and add 1 cup chicken stock and cognac. Whisk until well combined, set aside.
  • Heat an 18-inch paella pan with at least 2-inch sides over two burners set at medium-high heat. Coat the bottom of the pan with remaining tablespoon olive oil. Season chicken thighs with salt and pepper and add to pan. Cook, turning, until golden brown on all sides, about 8 minutes. Season pork and add to pan. Cook, turning, until browned, about 6 minutes more.
  • Add peppers, onions, garlic, and tomatoes. Cook, stirring, about 8 minutes. Add calamari and shrimp and cook, stirring, about 2 minutes more.
  • Add rice to pan and stir to coat. Add reserved saffron mixture and let cook about 1 minute. Add 1 1/2 cups more stock and bring to a boil. Cook, rotating pan and stirring occasionally, 15 minutes. If rice appears dry around edges add more stock as necessary. Nestle clams, mussels, and peas into rice and add 1 cup stock. Cook, stirring occasionally, adding more stock as necessary (you may not need to use all the stock), until rice is tender, shellfish has opened, and nearly all the liquid has evaporated from the pan, about 20 minutes.
  • Turn heat to high. Add haricot vert, and stir to combine. Cook, without stirring, until vegetables are warmed through, and remaining liquid has evaporated, about 5 minutes. Season with salt. Sprinkle with parsley, and serve immediately with lemon wedges.

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

QUICK AND EASY PAELLA



Quick and Easy Paella image

Consider this a gateway paella and the first step to a serious, lifelong addiction. When I first do a version of a classic dish like paella, I try to use a minimum number of ingredients and steps to focus on technique. After learning the method, you'll ideally use a wider variety of ingredients, like clams, mussels, squid, and chicken, which will make your rice that much more interesting. Garnish with extra virgin olive oil, freshly chopped flat-leaf parsley, and lemon wedges.

Provided by Chef John

Categories     World Cuisine Recipes     European     Spanish

Time 1h10m

Yield 6

Number Of Ingredients 14

1 pound jumbo shrimp, peeled and deveined, shells reserved
2 teaspoons olive oil
½ teaspoon saffron threads, or more to taste
2 ¼ cups chicken broth
1 tablespoon olive oil
8 ounces chorizo sausage, sliced into thin rounds
½ yellow onion, diced
2 cloves garlic, minced
1 ⅓ cups Arborio rice
½ cup green peas
1 red bell pepper, cut into thin strips
salt to taste
1 teaspoon paprika
1 pinch cayenne pepper, or more to taste

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.

Nutrition Facts : Calories 476.4 calories, Carbohydrate 46.9 g, Cholesterol 150.2 mg, Fat 19.3 g, Fiber 2 g, Protein 26.4 g, SaturatedFat 6.2 g, Sodium 975.1 mg, Sugar 2.7 g

EASY PAELLA



Easy Paella image

You don't need a special paella pan to make this easy take on the classic Spanish dish. Use a wide, shallow saute pan with a lid. Chicken sausage and shrimp star in this one-pan dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 50m

Number Of Ingredients 12

2 tablespoons olive oil
3/4 pound medium shrimp, peeled and deveined
1 (12 ounces) chicken sausage, sliced in 1/2-inch rounds
1 medium onion, finely chopped
2 cloves garlic, minced
1 1/2 cups long-grain rice
1/4 teaspoon paprika
1/4 teaspoon ground turmeric
1 can (14.5 ounces) diced tomatoes
2 cans (14.5 ounces each) reduced-sodium chicken broth
Coarse salt and ground pepper
1 cup frozen green peas, thawed

Steps:

  • In a heavy 12-inch saute pan, heat 1 tablespoon oil over medium-high heat. Cook shrimp until just pink on both sides, 4 to 5 minutes (do not overcook). Transfer to a plate.
  • Add remaining tablespoon oil and sausage to pan; cook over medium-high heat until beginning to brown, about 2 minutes. Add onion, and cook, stirring frequently, until translucent, 3 to 4 minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent, 1 to 2 minutes.
  • Stir in paprika, turmeric, tomatoes, and broth, scraping up browned bits from bottom of pan with a wooden spoon. Season with salt and pepper.
  • Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes. Stir in peas; cook 1 minute. Stir in cooked shrimp; serve immediately.

Nutrition Facts : Calories 338 g, Fat 10 g, Fiber 1 g, Protein 20 g

EASY PARTY PAELLA



Easy Party Paella image

Provided by Florence Fabricant

Categories     dinner, project, main course

Time 2h30m

Yield 20 to 24 servings

Number Of Ingredients 21

5 pounds chicken wings (30 to 40 wings)
8 tablespoons olive oil
Juice of 2 lemons
1 teaspoon ground cumin
Salt and freshly ground black pepper
40 mussels, scrubbed and debearded
1 cup dry white wine
3 pounds chorizo sausage
2 large onions, chopped
2 large sweet red peppers, cored, seeded and chopped
1 large green pepper, cored, seeded and chopped
6 cloves garlic, minced
2 teaspoons oregano
5 cups long grain rice
1 28-ounce can whole plum tomatoes
6 cups well-flavored chicken stock
1/2 teaspoon powdered saffron
3 pounds cooked shelled shrimp
1/2 cup drained capers
3 tablespoons minced fresh parsley
Lemon wedges for garnish

Steps:

  • Disjoint the chicken wings, discarding the wing tips or reserving them for making stock. Place the remaining wing pieces in a large bowl. Mix three tablespoons of the olive oil with the lemon juice and cumin. Season this mixture to taste with salt and pepper. Pour over the chicken wings, cover and allow to marinate one to four hours.
  • Up to two hours before serving time, steam the mussels. Bring the wine to a simmer in a large pot, add the mussels, cover tightly and cook over medium heat until they open, about 10 minutes. Leave the mussels in the covered pan until shortly before serving time.
  • Saute the chorizos over medium heat in a six-quart casserole until they are cooked through, 15 to 20 minutes. Remove them from the casserole, draining them well, and set them aside on a plate covered with a paper towel. Leave the fat in the casserole. Add the remaining olive oil to the casserole.
  • Add the onions and peppers to the casserole and cook over low heat, stirring, until the vegetables are soft but not brown. Stir in the garlic, cook briefly, then add the oregano. Stir in the rice and cook for several minutes, stirring, until the rice is well coated with the other ingredients. Remove the casserole from the heat.
  • Drain the canned tomatoes, pricking them to drain the liquid inside. Reserve all the tomato liquid and chop the tomatoes fine. Stir the chopped tomatoes in with the rice.
  • Measure the reserved tomato liquid. You should have about a cup and a half. Add a little water if necessary to make this amount. Place the tomato liquid in a saucepan along with the chicken stock and bring to a simmer. Stir in the saffron, remove from the heat and allow to steep for 10 minutes. Meanwhile, slice the cooled chorizo into rounds a half-inch thick.
  • Place the casserole over medium-low heat and bring to a simmer. Stir in the pieces of chorizo, then stir in the tomato and chicken stock seasoned with the saffron. Bring to a simmer and add salt and pepper, if necessary. Cover and cook over low heat until all of the liquid is absorbed and the rice is done, which should take about 20 minutes. Set aside, covered for at least 20 minutes.
  • While the rice is cooking, remove the shrimps from the refrigerator so they can come to room temperature.
  • Preheat a broiler. Place the marinated chicken wings on a broiling pan and broil until they are browned and cooked through, about 25 minutes. Turn them once during the cooking. Transfer them to a large platter or bowl, cover with foil and set aside.
  • To serve, spoon the rice gently into one or more large mixing bowls to fluff it. Do not fill the bowls more than half full or you will have rice all over the floor. Taste the rice for seasoning and add more salt and pepper, if necessary, so that the seasoning will need no further adjusting.
  • Gently fold the capers, parsley, shrimp and chicken wings in with the rice.
  • Warm a large serving platter or shallow bowl. Even a big paella pan can be used as a serving dish. Transfer some or all of the paella to the platter or bowl. If there is not enough room for all the paella on one platter, you can use two platters or keep some of the paella reserved in the kitchen for refilling the platter.
  • Briefly reheat the mussels in their broth, then arrange them, in their shells, around the edge of the platter, alternating them with the lemon wedges. Place the platter on the buffet table along with serving spoons. After all the guests have served themselves, rearrange the paella on the platter, refilling the platter, if necessary, or transferring the remaining paella to a smaller platter so it continues to look attractive.

Nutrition Facts : @context http, Calories 752, UnsaturatedFat 26 grams, Carbohydrate 45 grams, Fat 41 grams, Fiber 2 grams, Protein 46 grams, SaturatedFat 13 grams, Sodium 1419 milligrams, Sugar 4 grams, TransFat 0 grams

QUICK PAELLA



Quick Paella image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 17

2 tablespoons olive oil
1/2 cup finely chopped Spanish onions
1/2 cup finely chopped green bell peppers
2 teaspoons finely minced garlic
Kosher salt
Freshly cracked black pepper
1 cup white wine
1/2 cup tomato puree
1/2 teaspoon smoked paprika
Pinch saffron
1 bay leaf
2 cups cooked Arborio or other short-grain rice
12 mussels, washed
8 clams, washed
8 head-on shrimp (U16)
3 tablespoons finely minced fresh parsley
8 lemon wedges

Steps:

  • In a straight-sided, 10-inch pan, heat the olive oil over a medium flame. Add the onions, peppers and garlic and cook until the vegetables are soft, about 5 minutes. Season with salt and pepper. Add the white wine and tomato puree and reduce the liquid by two-thirds, about 8 minutes.
  • Add the smoked paprika and saffron, along with the bay leaf. Fold in the rice and make a bed for the seafood to sit on. Add the mussels, clams and shrimp and season again. Cover the pan, turn the heat to high and cook until the shellfish is finished and the bottom of the pan has started to caramelize the rice, about 5 minutes. This is a challenging step and is based on timing.
  • Finish the paella with fresh parsley, and serve with lemon wedges on the side.

PARTY PAELLA



Party Paella image

Make and share this Party Paella recipe from Food.com.

Provided by chia2160

Categories     One Dish Meal

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 14

6 boneless skinless chicken breasts
3 chorizo sausage, sliced
18 large shrimp, shelled & deveined
1 lb mussels
2 tablespoons olive oil
5 cups chicken broth
1 cup white wine
1 pinch saffron
1 onion, chopped
3 garlic cloves, chopped
salt, pepper, paprika
1 cup peas
1 (4 ounce) jar pimientos
3 cups arborio rice

Steps:

  • Preheat oven to 400°F.
  • In skillet add 1 tbsp oil, sauté chorizo until fat is rendered, remove.
  • Add more oil, add chicken brown on both sides, remove.
  • Heat chicken broth w/saffron, set aside.
  • Add oil, onions, garlic, sauté until softened, add rice, stir to coat.
  • Add wine, stir, add broth and spices, bring to boil, stirring.
  • Let liquid reduce slightly, add peas, pimentos; stir.
  • Add chicken, chorizo and stir.
  • Place in oven, uncovered for 10 minutes.
  • Add shrimp and mussels, stir, heat 10 minutes more until all liquid is absorbed.
  • Remove mussels that don't open.
  • Garnish with parsley.

Nutrition Facts : Calories 635.9, Fat 17.1, SaturatedFat 4.8, Cholesterol 109.4, Sodium 1091.8, Carbohydrate 68.9, Fiber 3.7, Sugar 2.9, Protein 42.2

THE ULTIMATE PAELLA



The Ultimate Paella image

For a taste of seaside Spain, serve Tyler Florence's The Ultimate Paella recipe, an authentic rice dish studded with chicken, chorizo, clams, shrimp and lobster.

Provided by Tyler Florence

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 20

Chicken:
1 tablespoon sweet or smoked paprika
2 teaspoons oregano
1 (3 pound) frying chicken, cut into 10 pieces
Paella:
1/4 cup extra-virgin olive oil
2 Spanish chorizo sausages, thickly sliced
Kosher salt and freshly ground pepper
1 Spanish onion, diced
4 garlic cloves, crushed
Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
1 (15-ounce) can whole tomatoes, drained and hand-crushed
4 cups short grain Spanish rice
6 cups water, warm
Generous pinch saffron threads
1 dozen littleneck clams, scrubbed
1 pound jumbo shrimp, peeled and de-veined
2 lobster tails
1/2 cup sweet peas, frozen and thawed
Lemon wedges, for serving

Steps:

  • Combine the paprika and oregano in a small bowl. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.
  • Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.
  • In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.
  • Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

SPANISH PAELLA FOR A CROWD



Spanish Paella For A Crowd image

Make and share this Spanish Paella For A Crowd recipe from Food.com.

Provided by Deantini

Categories     Poultry

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 19

1 cup fresh parsley, chopped
1/2 cup lemon juice, divided
1 1/2 tablespoons olive oil, divided
2 garlic cloves, minced
1 cup water
1 teaspoon saffron
6 cups chicken broth
8 jumbo shrimp
2 chorizo sausages
4 ounces prosciutto
1 lb chicken breast (chicken thighs or both)
2 cups onions, chopped
1 cup red bell pepper, chopped
1 cup tomatoes, chopped, fresh (or canned)
1 teaspoon paprika
3 garlic cloves, minced
3 cups arborio rice
1 cup peas, frozen
8 mussels, fresh

Steps:

  • Combine parsley; 1/4 cup lemon juice, 1 tbsp olive oil and garlid to make herb blend. Set aside.
  • Prepare broth - mix together water saffron and chicken broth in saucepan.
  • Heat 1/2 tbsp oil in large skillet over medium heat.
  • Saute chicken and remove.
  • Saute sausage and prosciutto and remove.
  • Saute shrimp and remove.
  • Reduce heat to medium low.
  • Add onions and peppers and saute for 10 min or until soft.
  • Add tomatoes, paprika and garlic and cook for 5 min.
  • Add rice, cook for 1 min.
  • Add meat (not seafood), rice, herb blend, and broth.
  • Simmer on low for 10 minutes
  • Add mussels - cook 5 min.
  • Add shrimp and peas- cook 5 min.
  • Sprinkel 1/4 cup lemon juice on top.
  • Remove pan from heat, cover with a towel (or similar) and let sit for 10 minutes.

Nutrition Facts : Calories 572.2, Fat 15.9, SaturatedFat 4.6, Cholesterol 89.3, Sodium 996, Carbohydrate 72.4, Fiber 5, Sugar 5.3, Protein 32.1

PERFECT PAELLA



Perfect Paella image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 21

3 tablespoons extra-virgin olive oil, 2 turns of the pan
3 cloves garlic, crushed
1/2 teaspoon crushed red pepper flakes
2 cups enriched white rice
1/4 teaspoon saffron threads
1 bay leaf
1 quart chicken broth or stock
4 sprigs fresh thyme
1 1/2 pounds chicken tenders, cut into thirds
Salt and freshly ground black pepper
1 red bell pepper, seeded and chopped
1 medium onion, chopped
3/4 pound chorizo, casing removed and sliced on an angle
1 pound peeled and deveined large shrimp, 24 shrimp
18 green lipped mussels, cleaned
1 cup frozen peas
2 lemons zested
1/4 cup chopped flat-leaf parsley
4 scallions, chopped
Lemon wedges
Crusty, bread for passing

Steps:

  • In a very wide pan or paella pan, preheated over medium high heat, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, crushed garlic, red pepper flakes, add rice and saute 2 or 3 minutes. Add saffron threads, bay leaf, broth, and thyme and bring liquids to a boil over high heat. Cover the pan with lid or foil and reduce heat to simmer.
  • In a separate nonstick skillet, over medium high heat brown chicken on both sides in 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Season chicken with salt and pepper. Add peppers and onions to the pan and cook 3 minutes longer. Add chorizo to the pan and cook 2 minutes more. Remove pan from heat.
  • After about 13 minutes, add shellfish to the rice pan, nesting them in cooking rice. Pour in peas, scatter lemon zest over the rice and seafood, then cover the pan again. After 5 minutes, remove cover or foil from the paella and discard any unopened mussel shells. Stir rice and seafood mixture and lift out bay and thyme stems, now bare of their leaves. Arrange cooked chicken and peppers, onions and chorizo around the pan. Top with parsley and scallions. Serve with wedges of lemon and warm bread.

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