Best La Tapa Paella For Two Recipes

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

Ingredients

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

LA TAPA PAELLA FOR TWO

La Tapa Paella for Two image

Make and share this La Tapa Paella for Two recipe from Food.com.

Provided by MarraMamba

Categories One Dish Meal

Time 45m

Yield 2 serving(s)

Number Of Ingredients 27

Ingredients

1 1/2 tablespoons vegetable oil
1/4 cup carrot, finely diced
1/4 cup white onion, finely diced
1/4 cup red bell pepper, finely diced
1/2 tablespoon garlic, minced
1 pinch saffron
4 bay leaves
2 cups long grain rice
olive oil
chicken stock
4 slices hot Italian sausage or 4 slices chorizo sausage
4 ounces chicken pieces, your choice of chicken parts with skin
4 shrimp, with head on, unpeeled
2 ounces lobster meat
2 ounces fish
2 ounces sliced calamari, tentacles kept whole
8 mussels, preferably black
4 frozen whole cooked crawfish
salt & fresh ground pepper
1 dash habanero sauce
1 sprig fresh thyme
1/4 cup white wine
1/4 cup frozen peas
2 leeks, thinly sliced
red pepper, thinly sliced
lemon wedge (optional)
fresh cilantro, sliced (optional)

Steps:

In a large saucepan heat vegetable oil over medium heat. Add the carrot, onion and pepper; sauté for one minute. Add the garlic, saffron, bay leaves; pour in the rice. Stir well, adding a small amount of olive oil to coat rice, then sauté until rice is translucent.
Add enough chicken stock to submerge rice by one inch. Simmer with lid on until al dente. Remove rice from pot and spread out on large sheet pan so that rice stops cooking.
Preheat oven to 350-400 degrees F. In a wok sauté the sausage and chicken to brown; then add the shrimp, lobster, fish, calamari, mussels and crawfish.
Cook until lightly sautéed; add the salt, pepper, habanera hot sauce, thyme, and white wine.
Top with previously cooked rice; add the peas, leeks and red peppers. Cover and cook in center of oven for approximately 5-10 min., allowing the steam to cook everything through and the rice to absorb all the flavors.
To serve place paella in preheated ceramic bowl. Garnish with several lemon wedges and cilantro.