Best Salmon Paella Bake Recipes

GRILLED SALMON PAELLA FOIL PACKS

Grilled Salmon Paella Foil Packs image

This meal-in-a-bundle has all the flavors of the Spanish classic without all the work.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h30m

Yield 8

Number Of Ingredients 15

Ingredients

3/4 teaspoon saffron threads, if desired
4 large green onions, finely chopped (1/3 cup)
4 large cloves garlic, finely chopped
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 tablespoon sweet smoky Spanish paprika or any sweet paprika
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
8 skinless salmon fillets (5 oz each)
1 can (14 oz) chicken broth
8 servings cooked instant brown rice
1 package (12 oz) fully cooked linguiça or andouille sausage links
4 medium plum (Roma) tomatoes, seeded, chopped
2 medium red bell peppers, diced 1/4 inch
1 cup lightly packed fresh Italian (flat-leaf) parsley, chopped

Steps:

Soak saffron in 2 teaspoons hot water; set aside 30 minutes.
To make salmon marinade, in small bowl, mix onions, garlic, lemon juice, 2 tablespoons of the oil, the paprika, salt and pepper. In 13x9-inch (3-quart) glass baking dish, arrange salmon; spoon marinade over salmon, turning to evenly coat. Cover; refrigerate 20 minutes.
Cut 8 (18x12-inch) sheets of heavy-duty foil. Grease with remaining 1 tablespoon oil.
Add water to broth to measure amount of water called for on rice package for 8 servings. Make 8 servings rice as directed on package, using broth and water mixture for the water.
Meanwhile, cut sausages in half lengthwise. Cut crosswise into thin slices; stir into rice along with tomatoes, bell peppers and saffron threads with soaking liquid. Use fork to mix ingredients and separate saffron.
Mound generous 1 cup rice mixture on center of each piece of foil. Top with 1 salmon fillet, and drizzle with a spoonful of marinade. Spoon any remaining marinade over fillets. Bring up long sides of foil together so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
Heat gas or charcoal grill. Place packets on grill over low heat, allowing space around packets for circulation. Cover grill; cook 10 minutes for salmon that is opaque with a deeper pink center, or about 15 minutes until fish flakes easily with fork. Place packets on plates. Carefully unfold foil away from face. Sprinkle each serving with parsley.

Nutrition Facts : Calories 620, Carbohydrate 49 g, Cholesterol 115 mg, Fat 2, Fiber 4 g, Protein 44 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1430 mg, Sugar 3 g, TransFat 0 g

OVEN-BAKED PAELLA

Oven-Baked Paella image

Make and share this Oven-Baked Paella recipe from Food.com.

Provided by ratherbeswimmin

Categories Mussels

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

3 tablespoons olive oil
2 medium onions, finely chopped
1 red bell pepper, seeded and cut into 1/2-inch dice
1/4 lb spanish chorizo, thinly sliced and cut into 1/2-inch dice
2 garlic cloves, minced
1 tablespoon tomato paste
1 1/4 teaspoons smoked paprika
salt
fresh ground black pepper
1 lb medium grain rice (preferably bomba or Arborio)
1 cup clam juice
6 cups fish stock or 6 cups chicken broth
1 teaspoon saffron thread
1 lb mussels, well scrubbed (or littleneck clam or a combination)
1 lb jumbo shrimp, peeled and deveined
1 lb cooked chicken, sliced 1/2-inch thick (or turkey sausage)
1 1/2 cups frozen baby peas
2 tablespoons chopped fresh parsley, for garnish

Steps:

Preheat oven to 350°.
Heat the olive oil over med-high heat in a 14-inch paella pan or 13- to 14-inch ovenproof saute pan.
Saute the onions until softened, about 7 minutes.
Add the bell pepper and saute for about 2 minutes, or until slightly softened.
Add the chorizo and saute for about 2 minutes, or until well coated with the oil.
Stir in the garlic and cook for 30 seconds.
Add the tomato paste and paprika and cook about 1 minute, until slightly darker in color.
Season with salt and pepper.
Add the rice and cook for 1 minute, stirring to coat the rice without browning it.
Pour in the clam juice and 1 cup of the broth, and, using pot holders, move the pan around so that the ingredients are in an even layer and are mixed together.
Cook until the liquid is absorbed, 4-5 minutes.
Add the rest of the broth and the saffron and bring to a boil.
Cover and put in the oven.
Bake for 30-35 minutes or until the liquid is almost absorbed.
Remove the pan from the oven and add the shellfish, sausage, and peas and stir to blend well.
Cover, return to oven, and cook for 10-15 minutes, or until the mussels are open and the shrimp are pink and fully cooked.
Remove from the oven.