Best Pantry Paella Recipes
PANTRY PAELLA
Provided by Nigella Lawson : Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put the saffron threads into a small pan over a medium heat with the sherry and warm them, not letting the liquid come to a boil. Remove the pan from the heat and let cool.
- Heat the oil in a wide, heavy based pan over low heat. Add the onions and saute for a few minutes.
- Add the sliced garlic and cook for a minute or so more. Stir in the rice, coat the grains in the oil, then add the prawns, baby squid, pork and peas. Mix to combine.
- Heat the chicken stock in a small pot over medium heat, or make up the concentrate or cubes with boiling water. Stir in the sherry and saffron mixture and combine well. Add the stock mixture to the rice and bring it to a bubble, then turn the heat down to a low simmer, but leave uncovered.
- Cook without stirring for 15 to 20 minutes, and by that time the rice should have absorbed the liquid and be tender. Gently stir with a fork to separate the grains, and check the seasoning, adding salt, if needed.
- Serve the paella edged with lemon wedges, and sprinkled with cilantro.
PANTRY PAELLA STYLE SHELLS AND CHEESE
When my twins were two years old I was working evenings. They loved pasta and cheese and it was easy for my hubby to fix. But by itself it is not too healthy. I devised a series of recipes based on a box (or two) of Shells and Cheese and various cans of food. The shells and cheese called for in these recipes are the kind with the cheese sauce, not the powder kind. Remember this is a mac and cheese dish not real paella made with rice and without cheese.
Provided by Nyteglori
Categories Macaroni And Cheese
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare noodles as directed, adding bay leaf to cooking water. Do not add cheese yet. While noodles are cooking open cans and place in bottom of colander.
- Dump noodles on top of other ingredients in colander. By dumping the hot water on top of the other ingredients it heats those ingredients up. Do not rinse.
- Dump all back in noodle pan and add cheese sauce mixing well. Serve immediately.
Nutrition Facts : Calories 233, Fat 9.6, SaturatedFat 2.6, Cholesterol 118.2, Sodium 652.9, Carbohydrate 11.6, Fiber 2.9, Sugar 0.5, Protein 24.1
PANTRY PAELLA (NIGELLA)
Yield 4 servings
Number Of Ingredients 15
Steps:
- 1. Put the saffron threads and sherry into a small pan over a medium heat and warm them, not letting the pan come to a boil. Leave to cool. 2. Heat the oil in a wide, heavy-based pan. Fry the spring onion for a few minutes. 3. Add the sliced garlic and fry for a minute or so more. 4. Add the rice, stirring it in the oil, then the prawns, sliced baby squid, pork and peas, and stir everything around in the oil until coated. 5. Add all of the hot stock to the pan, followed by the warmed sherry and saffron mixture. Stir well to mix and bring back to a bubbling simmer, then turn the heat down to the gentlest simmer. 6. Simmer the mixture, uncovered and without stirring, for 15-20 minutes, by which time the rice should have absorbed the liquid and become tender. 7. When the rice is tender, fork it through to separate the grains and season, adding salt to taste. 8. Serve the paella edged with lemon wedges and sprinkled with coriander.
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