Best South Beach Chicken Paella Recipes

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RED LOBSTER - SOUTH BEACH SEAFOOD PAELLA



Red Lobster - South Beach Seafood Paella image

Drawing on the seafood traditions of Spain, this hearty dish is full of flavor and taste. And the gorgeous colors of saffron, snap peas and red pepper make it a perfect choice for a fancy meal.

Provided by Starfire aka Wendy

Categories     Mussels

Time 55m

Yield 6 serving(s)

Number Of Ingredients 21

6 tablespoons olive oil
1 cup onion, minced
1 red bell pepper, seeded, cut into 1/2-inch pieces (small sweet)
1 green bell pepper, seeded, cut into 1/2-inch pieces (small sweet)
1 cup chopped tomato (drained or canned)
1 tablespoon garlic, minced
1 tablespoon fresh thyme, minced
1 lb sea scallops
1 dash sea salt
1 dash pepper
6 ounces andouille sausages, cut into 1/2-inch thick pieces
1/2 cup dry white wine
3 cups long-grain rice
1 teaspoon saffron thread
3 cups chicken stock, hot
3 cups clam juice, hot
12 large shrimp, cleaned and peeled, leaving tails intact
1 lb halibut, skinless, cut into 1-inch chunks (Fresh)
16 fresh mussels
1/2 lb sugar snap pea
1 medium red pepper, cut into long 1/2-inch wide strips

Steps:

  • In a heavy 12" skillet, heat 3 tablespoons olive oil until hot. Add the onions and pepper, and cook, stirring for 5 minutes until they're soft and transparent.
  • Add tomatoes, garlic and thyme. Cook, stirring for 5 more minutes, until most of the liquid in the pan evaporates and the mixture is thick.
  • Put the sofrito aside for later.
  • Seafood and Sausage:.
  • Season the fish, shrimp and scallops with salt and pepper.
  • In a skillet, heat 3 tablespoons of olive oil over moderately high heat until hot.
  • Add the fish, shrimp and scallops, as well as the mussels, and sauté for 3-5 minutes.
  • Add the sausage and cook until light brown.
  • Transfer to a plate and deglaze pan with 1/2 cup of dry white wine.
  • Paella:.
  • About 30 minutes before you plan to serve the paella, preheat an oven to 400 degrees F.
  • In a 14" paella pan or shallow casserole dish at least 14" in diameter, combine the sofrito, rice and saffron.
  • Pour in 3 cups of chicken stock and 2 cups of clam juice (save 1 cup for the end). Stirring constantly, bring to a boil over high heat.
  • Remove the pan from the heat immediately and season with salt and pepper.
  • Arrange the seafood on the top of the rice.
  • Set the pan on the lowest shelf in the oven and bake uncovered for 20 minutes. Do not stir the paella once it goes in the oven.
  • Sprinkle the sugar snap peas and the red pepper strips over the whole paella, and bake for 5-10 minutes more, or until all of the liquid has been absorbed by the rice and the grains are tender, but not too soft. If the rice needs to be softer, add the remaining cup of clam juice.
  • Remove from stove and let stand for five minutes before serving. Garnish with parsley.
  • Estimated cooking time: 30 minutes (not including prep time).
  • Chef's Tips:.
  • Paella, which originated in Spain, can be made with chicken, pork, sausage or seafood. Make sure you use the freshest seafood for this recipe. You can tell if the shrimp and scallops are fresh by making sure that they have a nice aroma that is not overpowering. Mussels and clams are fresh if their shells are closed. Once you cook them, they will open up. This paella dish reheats well. If you make it the night before, put it in the oven at 350-400 degrees F for approximately 30-40 minutes covered (to keep the dish moist, add either more chicken stock or clam juice before putting it in the oven).

Nutrition Facts : Calories 917.2, Fat 27.3, SaturatedFat 5.7, Cholesterol 102.5, Sodium 1299.5, Carbohydrate 107.3, Fiber 4.9, Sugar 11.1, Protein 53.6

CHICKEN PAELLA



Chicken Paella image

Provided by Tyler Florence

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 21

1/4 cup olive oil
1 tablespoon dark chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
4 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1/2 cup diced yellow onion
1/2 cup diced red bell pepper
1/4 cup diced celery
2 sprigs fresh marjoram
1 sprig fresh thyme
Kosher salt and freshly ground black pepper
2 tablespoons minced garlic
3/4 cup tomato puree
2 cups long-grain rice
4 cups chicken stock
1/2 cup fresh cilantro leaves, chopped
1 lemon
2 ripe Hass avocados, sliced, for garnish
1 cup chopped Castelvetrano olives, for garnish

Steps:

  • For the chicken: Preheat the oven to 325 degrees F.
  • Heat a large enameled cast-iron pot over medium-high heat, and add the oil. Mix the chili powder, cumin and coriander together in a bowl. Sprinkle the chicken liberally with salt and pepper and the spice mixture. Add the chicken to the pot, skin-side down, and sear until the skin is golden brown; flip, and sear for another 3 minutes. Remove the chicken thighs to a small baking sheet and transfer to the oven. Bake until the chicken reaches an internal temperature of 165 degrees F. Remove and let rest.
  • For the rice: Heat the olive oil over medium-high heat in the pot that was used for the chicken. Add the onions, peppers, celery, marjoram and thyme. Season with salt and pepper. Cook until the onions become translucent, then add the garlic; cook for another 3 minutes. Add tomato puree and cook for 2 minutes. Add the rice and saute for 2 minutes. Add the chicken stock, bring to a boil and then reduce to a low simmer. Place in the oven and cook for 20 minutes, or until rice is cooked.
  • Let the rice sit for at least 5 minutes, then fluff with a fork. Add the cilantro, and season to taste with salt, pepper and lemon juice. Garnish with avocado and olives.

SOUTH BEACH DIET OVEN-FRIED CHICKEN WITH ALMONDS



South Beach Diet Oven-Fried Chicken With Almonds image

Make and share this South Beach Diet Oven-Fried Chicken With Almonds recipe from Food.com.

Provided by hellokitty

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs boneless skinless chicken breasts, halved
1/4 cup extra virgin olive oil
1 dash black pepper, ground
1/4 teaspoon thyme, dried
1 teaspoon salt
1 garlic clove, crushed and minced
2 tablespoons fresh parsley, chopped
1/4 cup almonds, finely chopped
1/4 cup parmesan cheese, freshly grated
2 slices whole wheat bread

Steps:

  • Whole wheat bread crumbs:.
  • Use 2 slices whole wheat bread, toast them until lightly brown, then pulse in a food processor. Set aside.
  • Preheat oven to 400 degrees F.
  • Pound the chicken breasts to a 1/2 inch thickness and cut them into 12 pieces.
  • In a medium bowl, stir bread crumbs, Parmesan cheese, almonds, parsley, garlic, salt, thyme and pepper until mixed.
  • Pour oil onto a plate.
  • Dip the chicken into the oil and then into the bread crumb mixture to coat.
  • Place chicken on a cookie sheet.
  • Bake for 20 minutes or until juices run clear when the thickest part of the chicken is pierced with the tip of a knife. (Do not turn chicken over).
  • Serve immediately. Nutrition facts per serving 383 calories, 16 g total fat, 4 g saturated fat, 15 g carbs, 1 g fiber, 41 g protein.

Nutrition Facts : Calories 329.7, Fat 17.4, SaturatedFat 3.1, Cholesterol 100.5, Sodium 691.5, Carbohydrate 5.8, Fiber 1.4, Sugar 0.9, Protein 36.3

SOUTH BEACH CHICKEN PAELLA RECIPE - (4.7/5)



South Beach Chicken Paella Recipe - (4.7/5) image

Provided by á-25010

Number Of Ingredients 10

1 1/2 pounds chicken, breast, boneless, skinless cut into 1/2-inch pieces
salt to taste
pepper, black ground to taste
1 tablespoon oil, olive, extra-virgin
1 medium onion(s) chopped
1/2 cup(s) rice, brown, quick-cooking
3/4 cup(s) pepper(s), red sweet, roasted (from a jar), drained and thinly sliced
2 cup(s) broth, chicken, fat-free, less sodium
1/4 teaspoon saffron, powdered
3 tablespoon parsley, fresh chopped

Steps:

  • Instructions 1 Season chicken with salt and pepper. Heat oil in a large, straight-sided skillet over medium-high heat. Add chicken and onion; cook, stirring often, until onion is softened, about 5 minutes. 2 Stir in rice. Add red peppers, broth, and saffron; bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, until most of the liquid is absorbed, about 30 minutes. If paella has excess moisture, cook uncovered for 3 to 5 minutes. Stir in parsley, season to taste with salt and pepper, and serve. Makes 4, 1 1/2 cup serving

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