Best Pantry Paella Style Shells And Cheese Recipes

Pantry Paella image

Provided by Nigella Lawson : Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 14

Pinch saffron threads
1/4 cup sherry (recommended: Oloroso)
2 tablespoons regular olive oil
3 scallions, finely sliced
1 clove garlic, peeled and finely sliced
1 1/4 cups rice, such as Bomba, Paella or Arborio
8 ounces peeled raw frozen prawns, thawed
3 tubes baby squid, frozen, thawed and sliced (about 1 cup)
1 1/2 cups diced cold cooked pork
1 1/4 cups frozen peas
2 cups chicken stock (ready-made, concentrate or cubes) preferably organic
Salt
1 lemon, cut into wedges, for serving
Chopped cilantro leaves, for serving

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 image

Provided by Nyteglori

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 (12 ounce) boxes macaroni shells and cheese
bay leaf (optional)
1 (12 ounce) can chicken
1 (7 ounce) can shrimp
1 (4 ounce) can baby clams (optioinal)
1 (15 ounce) can lima beans or 1 (15 ounce) can peas
1 (4 ounce) can pimientos, cut in large strips
1 (15 ounce) can tomatoes with onion and garlic

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

Quick Shells and Cheese image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 16m

Yield 8 to 12 servings

Number Of Ingredients 8

1 pound mini shells pasta
2 cups whole milk
1 tablespoon butter
2 cups grated Cheddar-Jack
8 ounces processed cheese, such as Velveeta, diced
1 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon seasoned salt

Steps:

Cook the pasta according to the package directions.
Heat the milk and butter in a large saucepan over medium heat. Add the cheeses and stir until melted. Stir in the pepper, salt and seasoned salt. Drain the pasta, and stir it into the cheese sauce. Serve immediately.

The Ultimate Paella image

Provided by Jamie Oliver

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 18

1 medium organic chicken, jointed
'00' flour or plain flour, for dusting chicken
Salt and freshly ground black pepper
Extra-virgin olive oil
1 chorizo sausage, sliced at an angle, 1/4-inch-thick
6 slices pancetta, rind removed
1 onion, finely diced
4 cloves garlic, finely chopped
2 to 3 large pinches saffron, infused in a little of the hot stock
3 1/2 pints (2 liters) chicken stock
1 heaped teaspoon smoked paprika
1 pound 1-ounce (500 grams) paella rice
1 small bunch flat-leaf parsley
1 handful fresh peas
1 pound 1-ounce (500 grams) mussels
8 to10 large prawns, shells and veins removed
2 small squid, trimmed, gutted and cut open, then scored lightly in a criss-cross fashion and cut in to small pieces
1 lemon

Steps:

Preheat the oven to 275 degrees F (190 degrees C/gas 5.) Remove the end bits of bone from the chicken legs, then cut them in half. Cut the chicken breasts in half. Coat all the chicken pieces with flour and salt and pepper. Put some oil in a hot large flat pan and brown the chicken legs and thighs, skin side down, turning them to brown them all over. Transfer them to a small roasting tray and continue to cook in the preheated oven for 30 minutes
Add the chicken fillets to the pan and let them brown, then add the chorizo slices. Lay the slices of pancetta over the top. Once crisp, turn the heat down, add the onion and garlic to the pan, and allow to soften. Pour the infused saffron and some of the stock into the pan, and add the smoked paprika and rice, stirring continuously.
Finely chop the parsley stalks and add to the pan. When the rice is almost cooked, add the peas, mussels, prawns and squid, adding more stock if necessary. Cover the pan with foil. When the chicken is cooked, add it to the pan, then add a large handful of chopped parsley leaves. Check the seasoning. Cut the lemon into wedges, place around the edge of the pan, and serve.