Best Our Favorite Spanish Paella Recipes

SPANISH-STYLE PAELLA

Spanish-Style Paella image

If you enjoy cooking ethnic foods, this Spanish paella recipe will be a favorite. It's brimming with generous chunks of sausage, shrimp and veggies.-Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 17

Ingredients

1/2 pound Spanish chorizo links, sliced
1/2 pound boneless skinless chicken breasts, cubed
1 tablespoon olive oil
1 garlic clove, minced
1 cup uncooked short grain rice
1 cup chopped onion
1-1/2 cups chicken broth
1 can (14-1/2 ounces) stewed tomatoes, undrained
1/2 teaspoon paprika
1/4 teaspoon ground cayenne pepper
1/4 teaspoon salt
10 strands saffron, crushed or 1/8 teaspoon ground saffron
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 cup sweet red pepper strips
1/2 cup green pepper strips
1/2 cup frozen peas
Optional: Minced fresh parsley and lemon wedges

Steps:

In a large saucepan or skillet over medium-high heat, cook sausage and chicken in oil for 5 minutes or until sausage is lightly browned and chicken is no longer pink, stirring frequently. Add garlic; cook 1 minute longer. Drain if necessary. , Stir in rice and onion. Cook until onion is tender and rice is lightly browned, stirring frequently. Add the broth, tomatoes, paprika, cayenne, salt and saffron. Bring to a boil. Reduce heat to low; cover and cook for 10 minutes. , Stir in the shrimp, peppers and peas. Cover and cook 10 minutes longer or until rice is tender, shrimp turn pink and liquid is absorbed. Top with fresh parsley and lemon wedges, if desired.

Nutrition Facts : Calories 237 calories, Fat 7g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 543mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.

OUR FAVORITE SPANISH PAELLA RECIPE

Our Favorite Spanish Paella Recipe image

Use Our Favorite Spanish Paella Recipe for your next entrée. This Spanish paella Recipe is a favorite for two reasons: It's easy and straight-up delicious!

Provided by My Food and Family

Categories Shellfish

Time 1h15m

Yield 12 servings, 1 cup each

Number Of Ingredients 14

Ingredients

1-1/2 cups fat-free reduced-sodium chicken broth
1/8 tsp. saffron threads
1/2 lb. chorizo Ibérico, cut into 1/2-inch-thick slices
3 slices OSCAR MAYER Bacon, cut into 1-inch pieces
1 can (14.5 oz.) diced tomatoes, drained
1 red pepper, chopped
1/2 cup chopped onions
4 cloves garlic, minced
1/4 cup KRAFT Zesty Italian Dressing
1 cup long-grain white rice, uncooked
3/4 lb. uncooked medium shrimp, peeled with tails left on, deveined
1 lb. tilapia fillets, cut into 1-inch pieces
1/2 lb. mussels, cleaned, scrubbed with beards removed
1/4 cup frozen peas, thawed

Steps:

Heat oven to 325ºF.
Bring broth and saffron just to simmer in small saucepan on medium heat.
Meanwhile, cook and stir chorizo and bacon in large ovenproof skillet on medium heat 4 to 5 min. or until done. Remove meat from skillet with slotted spoon; drain on paper towels.
Add tomatoes, peppers, onions, garlic and dressing to drippings in skillet; cook and stir 5 min. Stir in broth mixture; bring to simmer. Add rice, shrimp, tilapia and meat; stir. Top with mussels, nestling them in rice mixture; cover.
Bake 25 to 30 min. or until liquid is absorbed and mussels open up. Discard any unopened mussels shells. Top paella with peas.

Nutrition Facts : Calories 310, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 105 mg, Sodium 740 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 27 g