Best Quick Easy Paella Recipes

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QUICK AND EASY PAELLA



Quick and Easy Paella image

Consider this a gateway paella and the first step to a serious, lifelong addiction. When I first do a version of a classic dish like paella, I try to use a minimum number of ingredients and steps to focus on technique. After learning the method, you'll ideally use a wider variety of ingredients, like clams, mussels, squid, and chicken, which will make your rice that much more interesting. Garnish with extra virgin olive oil, freshly chopped flat-leaf parsley, and lemon wedges.

Provided by Chef John

Categories     World Cuisine Recipes     European     Spanish

Time 1h10m

Yield 6

Number Of Ingredients 14

1 pound jumbo shrimp, peeled and deveined, shells reserved
2 teaspoons olive oil
½ teaspoon saffron threads, or more to taste
2 ¼ cups chicken broth
1 tablespoon olive oil
8 ounces chorizo sausage, sliced into thin rounds
½ yellow onion, diced
2 cloves garlic, minced
1 ⅓ cups Arborio rice
½ cup green peas
1 red bell pepper, cut into thin strips
salt to taste
1 teaspoon paprika
1 pinch cayenne pepper, or more to taste

Steps:

  • Cook and stir reserved shrimp shells and 2 teaspoons olive oil in a saucepan over medium heat until shells are pink and fragrant, 1 to 2 minutes. Stir saffron into shells; add chicken broth, bring to a simmer, and cook until broth is a rusty brown and fragrant, about 20 minutes.
  • Strain saffron broth through a fine-mesh sieve; measure out 2 cups of broth, pour into a small saucepan, and place over low heat to keep broth hot.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Heat 1 tablespoon olive oil in a large, oven-proof skillet over medium heat. Cook chorizo slices in hot oil until browned, about 2 minutes per side. Add onion to sausage; cook and stir until soft and slightly translucent, about 3 minutes. Reduce heat to medium-low.
  • Stir garlic into chorizo mixture; cook and stir until fragrant, about 1 minute. Add rice to skillet and stir to coat rice completely in oil; stir in peas.
  • Pat rice mixture evenly into the bottom of the skillet. Arrange shrimp in a single layer over the top of the rice. Lay pepper strips around and in between shrimp; season with salt, paprika, and cayenne pepper.
  • Increase heat to high. When rice begins to sizzle in the skillet, pour reserved 2 cups hot saffron broth over the shrimp; gently shake the skillet to distribute liquid.
  • Bake rice mixture in the preheated oven until rice is almost tender and still a bit wet, about 20 minutes.
  • Place skillet over medium-high and cook until rice is tender, liquid is absorbed, and rice caramelizes and crusts slightly on the bottom of the skillet, 3 to 5 minutes.

Nutrition Facts : Calories 476.4 calories, Carbohydrate 46.9 g, Cholesterol 150.2 mg, Fat 19.3 g, Fiber 2 g, Protein 26.4 g, SaturatedFat 6.2 g, Sodium 975.1 mg, Sugar 2.7 g

QUICK 'N EASY PAELLA



Quick 'N Easy Paella image

A real quick Paella featuring Italian sausage, shrimp, and peas in a tomato based rice. Absolutely delish and only one pan to wash! Found on the internet.

Provided by Marie

Categories     One Dish Meal

Time 40m

Yield 3 serving(s)

Number Of Ingredients 7

2 Italian sausages, with casings removed (about 6oz)
1 cup uncooked rice
1 1/2 cups chicken broth
1 cup water
1 (14 ounce) can stewed tomatoes
1 lb large shrimp, peeled & deveined
1 cup frozen peas, thawed

Steps:

  • Heat 10" nonstick skillet over medium high heat until hot.
  • Add crumbled sausage and cook until browned.
  • Remove to bowl with slotted spoon.
  • Reduce heat to medium.
  • Add rice to drippings in skillet& cook 2 minutes, stirring occasionally.
  • Add broth and water; heat to boiling.
  • Reduce heat to low; cover skillet and simmer for 15 minutes or until liquid is almost absorbed.
  • Crush tomatoes and add to skillet with sausage.
  • Cook until most of liquid is gone.
  • Add shrimp and bring back to boil, then reduce heat to medium.
  • Cover and cook for 4 minutes.
  • Stir in peas; cover and cook until shrimp turn opaque and peas are heated through.

Nutrition Facts : Calories 678.3, Fat 19.2, SaturatedFat 6.1, Cholesterol 261.9, Sodium 1645.4, Carbohydrate 71.2, Fiber 4.4, Sugar 9.7, Protein 51.9

QUICK & EASY PAELLA RECIPE



Quick & Easy Paella Recipe image

Whip up our Quick & Easy Paella Recipe tonight. Our Quick & Easy Paella Recipe is a makeover of traditional paella with instant rice and frozen veggies.

Provided by My Food and Family

Categories     Home

Time 30m

Yield Makes 8 servings.

Number Of Ingredients 9

1/2 cup chopped red pepper
1/2 cup chopped onion
4 cloves garlic, minced
1 Tbsp. KRAFT Zesty Italian Dressing
3 cups fat-free reduced-sodium chicken broth
1 tsp. ground turmeric
1 lb. shrimp, cleaned
3 cups instant white rice, uncooked
1 pkg. (10 oz.) frozen peas and carrots, thawed

Steps:

  • Cook and stir red pepper, onion and garlic in dressing in large nonstick skillet on medium-high heat 5 minutes or until red pepper is crisp-tender. Add broth and turmeric; bring to boil.
  • Stir in shrimp, rice and vegetables; cover. Reduce heat to low.
  • Simmer 5 minutes or until broth is absorbed and shrimp turn pink.

Nutrition Facts : Calories 320, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 115 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g

QUICK AND EASY CROCKPOT PAELLA WITH A KICK



Quick and Easy Crockpot Paella with a Kick image

Lately my life has become so busy that in order to give my children home cooked dinners everyday I have resorted to the crockpot alot! I can put it all together and let it go while I am focusing on one of the other 100 things my life is demanding at the moment lol. This is a recipe I found online and tweaked a bit to my liking. I added the jalapenos since my family loves the kick they add and the saffron. I also changed a few other ingredients to our taste. We loved this and I hope you all do too!

Provided by Deneece Gursky @Smokeygirlxo

Categories     Chicken

Number Of Ingredients 10

- 1 lb boneless chicken breast cut into bite size chunks
- 1 lb fully cooked andouille sausage cut into bite sized chunks
- 4 cans chicken broth
- 2 can jalepeno diced tomatoes (undrained) (u can use plain)
- 1 can spicy seasoned diced tomatoes (undrained)(u can use plain)
- 2- 10oz boxes of spanish rice mix
- 1/2 c frozen baby peas
- 1 c diced onion (fresh or frozen)
- a pinch of saffron
- 1 1/2 c cooked shrimp

Steps:

  • In a large crockpot stir together all your ingredients except the shrimp.
  • Cover crockpot and cook on high for 2 hours.
  • Now add shrimp and cover and continue to cook for 20 to 30 minutes or until shrimp is thoroughly heated thru.
  • Serve with toasted cuban rolls or puerto rican bread and enjoy

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