Best Paella Ala Electric Skillet Recipes

QUICK PAELLA

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.

SPANISH PAELLA

Steps:

• *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.
• Add chicken pieces, 2 tablespoons chopped parsley and rice to the pot. Cook for 1 minute.
• 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!).
• Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking. (We don't ever stir the rice, so that a crispy crust forms at the bottom, called a socarrat).
• Cook for about 15-18 minutes (uncovered), then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking).
• Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.
• Garnish with fresh parsley and lemon slices. Serve.

QUICK AND EASY SKILLET PAELLA

Steps:

• Season skin side of chicken thigh with your favorite blackening seasoning. (make it as spicy as you like)
• In a large skillet over medium high heat, add two tablespoons of olive oil, then place seasoned chicken thighs, seasoning side down into pan.
• Allow chicken to get crusty and blackened before turning over (about 5 minutes)
• Turn over chicken thighs and allow to cook for 3-4 additional minutes, then remove from pan.
• Drain any excess oil, leaving only enough in the pan to lightly sear veggies.
• Add diced peppers (reserve 1 tablespoon of diced peppers for garnish), onions and garlic into pan. Sauté for about 2 minutes.
• Add rice to pan and stir allowing rice to be coated and continue to sauté for a minute or two. (don't let the rice get brown)
• Add in 2 cups of chicken stock and saffron, mixing well.
• Place chicken thighs on top of rice and cover. Simmer over low heat for 15 minutes (or until liquid has been absorbed)
• At this point, remove the chicken thighs and add one more cup of chicken stock to rice, stirring well.
• Add shrimp on top of rice and continue to simmer for 5-7 minutes.
• Remove shrimp from pan, and add in smoked turkey sausage, peas and 1 tablespoon of cilantro.
• Place chicken and shrimp back on top of mixture and allow to simmer until all the liquid has been absorbed.
• Place on a large serving platter and garnish with reserved diced peppers and cilantro.

PAELLA, ALA ELECTRIC SKILLET

Steps:

• Add broth, wine, vermouth, turmeric, and paprika to a saucepan and bring to simmer, stirring occasionally.
• Squeeze sausage out of casings, break into dime-sized pieces, and brown in a large electric skillet – remove.
• Brown chicken strips – remove.
• Add olive oil and sauté onions, peppers, and garlic until limp.
• Don't overcook as the garlic will bitter.
• Stir spices into hot wine mixture.
• Return browned meat to skillet and pour in hot wine mixture – stir to blend.
• Bring to a low boil for 2-3 minutes than add the rice – stir gently to spread out the rice.
• Spread the shrimp, tomatoes, beans, and olives on top – use spatula to"tuck" the shrimp into the mixture – DO NOT STIR THE MIXTURE.
• Boil for 4-5 minutes, then cover (with lid vent closed).
• Turn heat down to 225-250 and simmer 20 minutes – DO NOT LIFT COVER OR STIR.
• Turn heat OFF and rest for 10 minutes – DO NOT LIFT COVER OR STIR.
• Ok, now you can peek- ENJOY!

EASY PAELLA

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.

EASY PAELLA

Steps:

• Preheat the oven to 500 degrees, or as near as you can. Warm the stock in a saucepan with the saffron. Place a 10- or 12-inch skillet over medium-high heat and add the oil. One minute later, add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
• Add the rice, and cook, stirring occasionally, until glossy -- just a minute or two. Season liberally with salt and pepper, and add the warmed stock, taking care to avoid the rising steam. Stir in the shrimp, and transfer the pan to the oven.
• Bake about 25 minutes, until all the liquid is absorbed and the rice is dry on top. Garnish, and serve immediately.