Recipe: Perfect Paella casserole

Recipe: Perfect Paella casserole

Paella casserole.
Who says rice and vegetables are expensive for great cooking? This glorious rice dish is made and mixed with real chicken, shrimp, and herbs, baked to red-hot perfection, and served with other dishes, as it keeps a soothing aroma with the rice, vegetables, and herbs. The image is available for download in high.

Paella casserole

Paella is meant to show off the rice itself and to highlight a few special ingredients.

Any seafood you desire may be used in the Paella.

Williams Sonoma’s tagine pots cookware cooks and serves fragrant Moroccan tagines, couscous and rice.

You can have Paella casserole using 22 ingredients and 7 steps. Here is how you cook it.

Ingredients of Paella casserole

  1. You need 5 T of butter, softened.
  2. You need 1/2 C of broken thin spaghetti.
  3. You need 1 1/2 C of long grain white rice.
  4. You need of Generous pinch saffron threads.
  5. You need 3-3 1/2 C of chicken stock.
  6. Prepare of Flour, for dredging.
  7. You need 1 1/2 tsp of smoked paprika.
  8. Prepare 4 of boneless, skinless chicken thighs.
  9. Prepare of Kosher salt and pepper.
  10. You need 5 T of olive oil.
  11. You need 8 oz of chorizo, chopped.
  12. You need 3-4 of garlic cloves, chopped.
  13. You need 1 of medium onion, chopped.
  14. You need 1/2 C of plus a splash dry sherry.
  15. Prepare 1 of 1#, thick center-cut fillet of cod.
  16. You need 1 C of frozen peas, thawed.
  17. You need 2 T of fresh thyme, chopped.
  18. You need 2 of roasted red bell peppers, chopped.
  19. You need of Old bay seasonning.
  20. You need 1 of # large shrimp, peeled and deveined.
  21. Prepare 1 of lemon.
  22. You need 1/2 C of fresh parsley, chopped.

Buy a paella pan from our selection of international cookware to create faraway flavors.

BBC Food has hundreds to choose from.

Microwave Seafood Paella from Kevin Gray from Gibraltar.

Learn To Make Everything From Seafood Paella To Chicken Paella.

step by step Paella casserole

  1. First, roast bell peppers under broiler- on a cookie sheet, turning occasionally, until all sides are blackened. Put in a bowl and cover with plastic wrap; let cool. Peel and seed them..

  2. Preheat oven to 400°. Butter a casserole dish with 2T butter. Heat 2T butter in a medium saucepan over medium heat. Add the pasta and toast until golden. Stir in rice and saffron. Add 3C stock and bring to a boil; reduce heat to simmer, cover and cook for 17 minutes. Add an extra 1/2C water if the liquid evaporates before the rice is tender. Meanwhile, season some flour with the paprika in a shallow dish, sprinkle the chicken with S&P, dredge in the flour and shake off excess..

  3. Heat 3T oil in a large skillet over medium-high heat. Add chicken and cook until brown and crisp on both sides, 12-15 min. Transfer chicken to paper towel lined plate to rest. Add 1T oil to the skillet, add the chorizo and cook until fat renders, about 2 minutes. Add garlic and onions and cook for 5 minutes. Deglaze with a splash of sherry, stirring and scraping up any brown bits from bottom with wooden spoon..

  4. Stir in peas, thyme and roasted peppers and immediately remove from heat. Slice the chicken and combine with rice mixture and chorizo–pepper mixture. Transfer to prepared casserole dish. Bake until heated through and the bottom is crisp, 30-40 min. Add about 1/2C stock if the top dries out too much..

  5. Meanwhile, cover the fish with about 1/2C salt and let stand for 10 minutes. Rinse and pat dry. Season some flour with old bay in a small dish. Lightly dredge the fish in flour and shake off excess. Heat the remaining 1T oil in a skillet over medium-high heat. Add the fish and cook for 5-6 minutes, turning once. Transfer fish to a plate. Add shrimp to skillet and cook 4-5 min. Add lemon juice and 1/2C sherry, then swirl in 1T butter until melted. Add parsley..

  6. Flake the fish into pieces. Top the casserole with the fish, shrimp and sherry sauce. Divide among the plates and enjoy..

  7. This casserole can be covered and refrigerated before baking for a make-ahead meal. Quick salting cod with salt gives the fish a firmer texture and more pronounced flavor. (technique of NYC chef).

Hearty Spanish Paella with Sherry, Chorizo and Shrimp.

It’s made with the best homemade enchilada sauce, and layered with corn tortillas, cheese, beans, and your favorite fillings.

At the start of each week, my family is already looking forward to our traditional weekend breakfasts, when I serve warm and wonderful dishes such as this.

This paella recipe makes paella for two, and includes options for mixta (meat and seafood), seafood and vegetarian versions.

Paella Para Dos: Paella for Two.


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