Best Spanish Chicken Spicy Sausage And Seafood Paella Diabetic Recipes

PAELLA WITH SEAFOOD, CHICKEN, AND CHORIZO

Steps:

• Rinse the chicken pieces and pat them dry. Mix the oregano and paprika with some salt and pepper in a small bowl. Rub the spice mixture all over the pieces of chicken; marinate for 30 minutes so the flavor can sink in a bit.
• Heat the olive oil in a paella pan or wide shallow skillet over medium-high heat. Place the chicken in the pan, skin-side down and brown on all sides, turning with tongs. Add the chorizo and continue to cook until the oil is a vibrant red color. Remove the chicken and sausage to a platter lined with paper towels.
• Return the pan to the stove and lower the heat to medium. Make a sofrito by sauteing the garlic, onion, and tomatoes; cook until the mixture caramelizes a bit and the flavors meld; season with salt and pepper. Fold in the rice, stirring to coat the grains. Stir the saffron into the rice. Pour in the water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Do not cover or constantly stir like risotto.
• Add the shrimp, lobster, clams, the reserved chicken, and the chorizo. Give the paella a couple of good stirs to tuck in all the pieces and just let it simmer, without stirring, until the rice is al dente, about 15 minutes. Scatter the peas on top and continue to cook for 5 minutes, until the paella looks fluffy and moist. The ideal paella has a toasted rice bottom called socarrat. Allow to rest, off the heat for 5 minutes, and garnish with parsley. Serve with lemon wedges.

CHICKEN WITH SAUSAGES A L'ESPAGNOLE

Steps:

• Sprinkle the breast halves with salt and pepper.
• Prick the sausages all over with the tines of a two-pronged fork.
• Heat the oil in a large, heavy skillet and add the breast pieces, skin side down. Cut each sausage in half crosswise and add the pieces to the skillet. Cook the chicken pieces 5 minutes and turn. As the chicken cooks, turn the sausage pieces often. Continue cooking about 2 minutes, then scatter the mushrooms over all. Cook, stirring occasionally, about 5 minutes longer. Carefully pour off the fat from the skillet, discard fat.
• Sprinkle the prosciutto, onion and garlic over all and stir to blend. Add the bay leaf, thyme and saffron. Stir in the wine, tomatoes and broth. Bring to a boil, cover closely and cook about 5 minutes. Add the clams and olives, cover and continue cooking until the clams open, 5 to 10 minutes. Remove bay leaf and serve the dish with rice.

SPANISH SEAFOOD PAELLA

Steps:

• With a heavy cleaver, chop each breast half into 3 pieces and each leg into 4 pieces.
• Combine the oil, onion, and garlic in a 12- to 14-inch skillet or paella pan and place over low heat.
• When the onion begins to sizzle, increase the heat to medium.
• Add the chicken pieces a few at a time and cook until lightly browned, sprinkling them with a little of the salt, pepper and paprika as they cook.
• As they brown, move the chicken pieces to the outside of the pan to make room for more in the center.
• When all the chicken has lost its raw color, add the squid, peppers, green onion, and the remaining salt, and crumble in the saffron. Stir in the rice, cooking for a minute or so to coat it with the oil.
• Add warm stock to within 1 inch of the rim of the pan (not all the stock may be needed).
• Arrange the shrimp over the top, and the mussels or clams in a ring around the outside, hinged side down.
• Cook at a lively simmer until the rice is just tender, about 20 minutes; scatter the peas over the top halfway through the cooking time.
• The paella may seem a little soupy when it first comes off the fire, but the rice will absorb the excess liquid in a few minutes.
• Tip:This works well woth boneless, skinless chicken thighs as suggested by YaYa.

MIXED SAUSAGE PAELLA

Steps:

• Heat stock in a saucepan. Add saffron and set aside. Heat oil in a 12- to 14-inch paella pan or cast-iron skillet. Add sausages and sauté on medium heat until lightly browned. Remove.
• Add onion, bell pepper and garlic to same pan. Sauté until soft. Stir in paprika and rice. Stir in tomato purée. Strain stock and add. Return sausages to pan. Stir once, season liquid to taste and cook, uncovered, on medium about 25 minutes, until liquid is absorbed and rice is tender.
• Remove from heat and place sheet of parchment paper on surface for 10 minutes. Remove parchment, scatter parsley on top and serve, making sure to include any crusty bits that cling to pan with each portion.

SPANISH-STYLE PAELLA

Steps:

• In a large saucepan or skillet over medium-high heat, cook sausage and chicken in oil for 5 minutes or until sausage is lightly browned and chicken is no longer pink, stirring frequently. Add garlic; cook 1 minute longer. Drain if necessary. , Stir in rice and onion. Cook until onion is tender and rice is lightly browned, stirring frequently. Add the broth, tomatoes, paprika, cayenne, salt and saffron. Bring to a boil. Reduce heat to low; cover and cook for 10 minutes. , Stir in the shrimp, peppers and peas. Cover and cook 10 minutes longer or until rice is tender, shrimp turn pink and liquid is absorbed. Top with fresh parsley and lemon wedges, if desired.

SEAFOOD-AND-CHICKEN PAELLA

Steps:

• Preheat oven to 350 degrees, with rack in lowest position. In a saucepan, combine broth, saffron (if using), and paprika; bring to a simmer and keep warm.
• In a large skillet (at least 12 inches wide), heat oil over medium. Season chicken with salt and pepper. When oil is very hot, cook chicken, skin side down, until skin is golden, 5 to 7 minutes. Flip, spoon off all but 1 teaspoon fat from skillet, and push chicken to side.
• Add chorizo to skillet and cook until browned, about 3 minutes. Add onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add tomatoes and cook, stirring frequently, until thickened, about 10 minutes.
• Add rice; stir to coat thoroughly with tomato-chorizo mixture. Stir in hot broth and 1/2 teaspoon salt (skillet will be very full). Arrange chicken evenly on top, making sure rice is submerged. Bring to a boil and cook, stirring rice occasionally, 8 minutes. Nestle mussels in cooking liquid and cook 2 minutes more. Arrange shrimp on top.
• Place skillet in oven and cook until all liquid is absorbed, 10 to 12 minutes. Let paella stand 10 minutes before serving.

SPANISH PAELLA (WITH CHICKEN AND SEAFOOD)

Steps:

• Heat 3 tbsp oil in large skillet on medium high heat.
• Add chicken pieces and fry 3 to 4 minutes per side until golden.
• Remove from skillet and season with salt and pepper.
• Add onions and peppers to skillet.
• Sauté 2 minutes.
• Stir in garlic, paprika and thyme.
• Sauté 1 minute and add shrimp.
• Sauté until shrimp turn pink.
• Add 1 Tbsp oil if needed.
• Sprinkle rice into pan.
• Sauté, stirring frequently 2 to 3 minutes or until coated with oil.
• Stir in tomatoes.
• Season well.
• Combine stock and saffron and stir into rice mixture.
• Bring to boil.
• Boil for about 2 minutes, reduce heat to medium.
• Return chicken and push down into rice.
• Cook uncovered for 15 minutes.
• Stock should be bubbling.
• Stir rice around and add shrimp, lima beans, red peppers and clams.
• Cook for 10 minutes longer.
• Remove from heat and cover for 10 minutes.
• To serve, sprinkle with parsley and garnish with lemon wedges and green onions.