Sheet-Pan Paella with Shrimp and Chorizo



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You don’t have to travel to Spain to enjoy some really good paella. Paella on a weeknight? Yeah, we did that.MORE+LESS-

Make with

Progresso Broth

1

cup uncooked medium or long-grain white rice

8

oz smoked Spanish chorizo, cut into 1/4-inch slices

2

cups Progresso™ chicken broth (from 32-oz carton)

1 1/2

teaspoons chopped fresh thyme

1/4

teaspoon ground turmeric

3/4

cup chopped red bell pepper

12

uncooked or frozen (thawed) jumbo shrimp, peeled, deveined, tail shells removed (about 3/4 lb)

1/2

cup frozen sweet peas

Hide Images

  • 1

    Heat oven to 400°F. Spray 18x13-inch rimmed sheet pan with cooking spray.

  • 2

    Place rice and chorizo on sheet pan. Drizzle with 1 tablespoon of the oil; stir to coat. Bake 8 minutes.

  • 3

    Meanwhile, in 1-quart saucepan, mix broth, thyme, 1/4 teaspoon of the salt, the pepper and turmeric. Heat to simmering over medium heat. Remove from heat.

  • 4

    Remove sheet pan from oven. Add onions and bell pepper to saucepan; stir. Pour broth mixture over rice mixture. Carefully (the pan with be hot) cover sheet pan tightly with foil; bake 20 to 23 minutes or until rice is just tender.

  • 5

    In small bowl, mix shrimp with remaining 1 tablespoon olive oil and remaining 1/4 teaspoon salt. Toss to coat.

  • 6

    Remove sheet pan from oven; stir rice mixture, and arrange shrimp over top of rice mixture. Sprinkle with tomatoes and peas; bake uncovered 6 to 8 minutes or until shrimp are pink.

Expert Tips

  • Typically, paella’s yellow color comes from saffron, which is derived from the crocus flower. It has to be handpicked, making it a pricy seasoning. We substituted turmeric in our sheet-pan paella, which gives it the yellow hue, has a comparable flavor and saves you money. If you do have saffron on hand, however, you can substitute 1/4 teaspoon for the turmeric.
  • Chorizo sausage can be found either uncooked, which is typically the type used in Mexican recipes, or smoked and cured, which is more often found in Spanish recipes. For this recipe, use the smoked, cured chorizo.
  • If you don’t have jumbo shrimp, you can substitute 3/4 lb large shrimp for the 12 jumbo shrimp. After you add the shrimp to the paella, just reduce the cooking time by 1 to 2 minutes.

Nutrition Facts

Serving Size: 2 Cups
Calories
570
Calories from Fat
260
% Daily Value
Total Fat
29g
45%
Saturated Fat
9g
46%
Trans Fat
0g
Cholesterol
105mg
36%
Sodium
1430mg
59%
Potassium
550mg
16%
Total Carbohydrate
50g
17%
Dietary Fiber
3g
11%
Sugars
5g
Protein
27g
Vitamin A
30%
30%
Vitamin C
35%
35%
Calcium
6%
6%
Iron
20%
20%
Exchanges:

1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 2 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.


Recipe Summary

  • 4 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 4 ounces Spanish chorizo (cured spiced pork sausage), casing discarded and sausage cut into 1/4-inch dice
  • 2 skinless, boneless chicken breast halves - cut into 1 inch cubes
  • 1 (12 ounce) package uncooked Arborio rice
  • 5 cups chicken broth
  • ½ cup white wine
  • 1 sprig fresh thyme
  • 1 pinch saffron
  • salt to taste
  • ground black pepper to taste
  • 2 squid, cleaned and cut into 1 inch pieces
  • 2 tomatoes, seeded and chopped
  • ½ cup frozen green peas
  • 12 large shrimp, peeled and deveined
  • 1 pound mussels, cleaned and debearded
  • ¼ cup chopped Italian flat leaf parsley
  • 8 slices lemon, for garnish

Heat olive oil in paella pan over medium heat. Add onion, garlic and pepper cook and stir for a few minutes. Add chorizo sausage, diced chicken, and rice cook for 2 to 3 minutes. Stir in 3 1/2 cups stock, wine, thyme leaves, and saffron. Season with salt and pepper. Bring to the boil, and simmer for 15 minutes stir occasionally.

Taste the rice, and check to see if it is cooked. If the rice is uncooked, stir in 1/2 cup more stock. Continue cooking, stirring occasionally. Stir in additional stock if necessary: use up to 2 cups additional stock, 5 cups total. Cook until rice is done.

Stir in squid, tomatoes, and peas. Cook for 2 minutes. Arrange prawns and mussels on top. Cover with foil, and leave for 3 to 5 minutes.

Remove the foil, and scatter parsley over the food. Serve in paella pan, garnished with lemon wedges.


Paella Mixta

Recipe from the Tasting Table Test Kitchen

Yield: 6 servings

Prep Time: 40 minutes

Cook Time: 1 hour and 20 minutes

Total Time: 2 hours

Ingredients

For the Allioli:

¾ cup extra-virgin olive oil, preferably a light, fruity variety

1 garlic clove, pounded into a paste

For the Paella:

6 bone-in, skin-on chicken thighs

6 whole jumbo shrimp (with heads and tails)

6 ounces dry-cured Spanish chorizo, sliced into ¼-inch rounds

1 medium Spanish onion, finely diced

3 medium tomatoes, grated using a box grater

2 dried ñora chile peppers, stemmed, seeded and soaked in 1 cup boiling water

2 teaspoons hot smoked paprika (pimentón picante)

1 large pinch Spanish saffron threads, crumbled

2 cups paella rice, preferably Bomba or Valencia

6 cups low-sodium chicken stock, preferably homemade

1 pound mussels, scrubbed and debearded

½ pound littleneck clams, scrubbed

3 roasted piquillo peppers, torn into ½-inch-wide strips

For serving:

2 tablespoons finely chopped flat-leaf parsley

2 lemons cut into wedges (optional)

Directions

1. Make the allioli: Using a large whisk, beat the egg yolk. Very gradually drizzle in the oil, drop by drop in a steady stream, whisking constantly, until the mixture is well emulsified and becomes thick. Whisk in the garlic paste and lemon juice. Season with salt and set aside. Note: The allioli can be made a day ahead. Cover and chill in refrigerator then bring to room temperature before serving.

2. Make the paella: Prepare a medium-hot charcoal grill. While the grill is heating, season the chicken with salt and allow it to come to room temperature. Brush the grill grates with ¼ cup of the olive oil. Place the chicken skin-side-down on the grill and close the lid. Grill the chicken until golden brown and almost cooked through, about 12 to 15 minutes. While the chicken is cooking, season the shrimp with salt and place on grill for about a minute on each side. Transfer the chicken and shrimp to a sheet tray and set aside.

3. Place a 15-inch paella pan on the grill. Once the pan is hot, add the chorizo and cook, stirring occasionally, until the chorizo starts to brown and the fat has rendered, about 10 minutes. Remove the chorizo using tongs or a slotted spoon and transfer to a bowl.

4. Add the onions to the pan and cook, stirring often until soft, about 8 minutes. Add the garlic and cook for 2 minutes. If the pan seems dry, add the remaining olive oil. Add the tomatoes and hydrated ñora chile, along with its soaking liquid, and cook until the liquid has reduced and the vegetables have completely softened and melded together, about 12 minutes. Add chorizo back to the pan with the paprika and saffron and cook until fragrant, about a minute.

5. Add the rice and season with salt. Cook for 1 minute with the sofrito and chorizo. Add the stock, stir to combine and bring to a rapid boil, adding more charcoal to the fire as needed to maintain the temperature.

6. Bury the chicken thighs skin-side-up in the rice and cook, making sure not to stir from this point on, until the rice is tender but still al dente and the chicken is cooked through, about 20 to 25 minutes. Nestle the mussels, clams and shrimp in the rice. Cover and cook until the mussels and clams have opened up and the shrimp are cooked, about 5 minutes. Top with the roasted piquillo peppers and allow to sit for 5 minutes before serving.

7. To serve, sprinkle parsley over the paella and serve with lemon wedges and allioli.


We made this last night, following the recipe almost exactly. The only change we made was using chicken stock rather than water, assuming it would bring more flavor. The meal was excellent!

In the future, we plan to use sliced chorizo rather than ground, and we plan to try another user's suggestion of making stock out of the shrimp tails. we also under-salted this the flavors didn't pop quite as much right away, but a little extra salt afterwards brought the flavors through. We'd double the batch next time, too, so there would be more leftovers!

Loved the process and the end result. Definitely recommend as way to enjoy some time cooking with your spouse/partner!

We made this tonight and it was excellent. We doubled it and made two paella pans full, and dropped one off for a neighbour. I just hope our teenagers don't clean up all the leftovers tonight so that we can have some for lunch tomorrow.

I have not tried this recipe but and agree that there are many ways of making paella I think some of the suggestions made by Chris Berg would improve the recipe and I agree, no arborio rice.

My puzzlement, however, is that the recipe starts by preheating the oven to 350, but I cannot see where in any step it is put into the oven. What did I miss? Every step has the ingredients cooked on the stove.

Recipe fixes needed to make this better: Use SPANISH chorizo, and slice, keeping them in rings instead of loosely crumbled. For MUCH better flavor, use shrimp or chicken stock INSTEAD of the 1.5 cups of water by simmering the shrimp shells and chicken bones that seem to have been discarded. Why discard the oil in step 2, or saute the chicken then?? Why not cook the shrimp in the same chorizo drippings? Why not cook the (RAW) chicken in that oil instead of cooking it in a different way that has no additional flavor? Why not use chicken thighs or drumsticks instead of boneless cooked pieces that should be sauteed and then cooked with the rice and its liquid to add flavor, as would sauteing finely chopped onions and red pepper strips to add color and flavor. Seems that several steps can be eliminated or changed to add more flavor. No garnish with yellow lemons , green peas, and or red pepper strips. Why no paprika or cayenne pepper ? Just asking.


Recipe Steps

Step 1: Place the saffron in a small bowl with 2 teaspoons warm water. Let soak for 5 minutes.

Step 2: Set up your grill for direct grilling and build a 3-zone fire. In the best of all possible worlds, you’d build and work over a campfire. Alternatively, you’d work on a large charcoal grill (like a Weber Ranch) or gas grill. If working on a charcoal grill, toss a log or some wood chunks on the fire to generate smoke. If working on a gas grill, place the wood chips in the smoker box or in a smoker pouch.

Step 3: Place the paella pan over the hottest part of your fire. Add the olive oil and a piece of onion and heat until the onion sizzles boisterously in the oil. Add the remaining onion, the bell pepper, and chorizo and cook over high heat, stirring with a long-handled implement, like a grill hoe, until the onions begin to brown, about 4 minutes. Add the garlic, parsley, and tomato halfway through (after 2 minutes). If the mixture starts to burn, slide the pan to a cooler part of the grill.

Step 4: Stir in the rice and sauté until the grains look shiny, 1 minute. Stir in the soaked saffron and wine and boil for 1 minute. Stir in 4 cups stock and adjust the heat (by moving the paella pan closer or further away from hot part of the fire) to obtain a gentle simmer. Gently simmer the rice until soft, about 20 minutes, stirring occasionally. Add the 5th cup of stock if needed, and add salt and pepper to taste. While you’re at it, season the chicken pieces, shrimp, and squid with salt and pepper.

Step 5: Meanwhile, on another part of the fire (if working on a campfire, position your Tuscan grill over the embers), grill the chicken pieces, starting skin side down. This will take 6 to 8 minutes per side, working over a medium-high heat. Once the chicken pieces are crusty, brown, and cooked through, add them to the paella. After about 12 minutes, place the clams and mussels on the grate and grill until the shells pop open. Transfer the bivalves to the paella with tongs, taking care not to spill the juices. Brush and oil the grate and place the shrimp and squid on the grate. Grill until firm and white, 1 to 2 minutes per side. Add the shrimp and squid to the paella. In the event you have been obsessive enough to skewer the peas, place on the grill and grill until lightly browned and cooked through, 1 to 2 minutes per side. Unskewer the peas over the paella.

Step 6: Taste the paella for seasoning, adding salt and pepper as needed. If you’ve done this right and the stars are in alignment, the rice will be tender just as all the stock is absorbed and the proteins are cooked. You may need to add more stock or you may need to cook the rice a little longer to absorb any excess stock. Don’t worry—your paella will only improve in the process. Serve at once, with a crisp dry Spanish wine, like an Albarino or Txakoli. Get ready for the best paella on Planet Barbecue.


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Grilled Sheet Pan Paella

  • Course: Main Dish
  • Add to favorites

  • Yield : 4 to 6 servings
  • Cook Time : 45m
  • Ready In : 10m
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Ingredients

  • 5 cups low-sodium chicken broth
  • 1/2 teaspoon saffron
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 4 links precooked chorizo (about 12 ounces), cut into 1-inch chunks
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • Kosher salt
  • 2 cloves garlic, chopped
  • 2 cups long-grain rice
  • 1 1/2 pounds mussels, scrubbed
  • 1 pound large shrimp, peeled and deveined, tails on
  • 1/2 cup frozen peas, thawed
  • 4 scallions, chopped
  • 1/2 cup chopped fresh flat-leaf parsley

Method

Step 1

Prepare a grill for medium heat. Put a rimmed sheet pan on the grill to preheat. Pour the broth into a small saucepan and bring to a simmer over low heat. Add the saffron and keep hot.

Step 2

When the grill is preheated, add the olive oil to the sheet pan. Add the chorizo and cook, tossing occasionally, until browned on the edges, 2 to 3 minutes. Add the onion and bell pepper and sprinkle with some salt. Cook, stirring occasionally, until the vegetables begin to wilt, about 3 minutes. Add the garlic and cook, 30 seconds. Add the rice and stir to coat the rice in the oil. Spread the rice with the back of a wooden spoon to make a flat even layer. Add the broth and adjust the heat so the edges are just simmering. Cover with a second inverted sheet pan, making sure the edges line up to create a tight seal. Weight the sheet pan down with the saucepan or a cast-iron skillet. Close the grill and let the rice simmer for 18 minutes. (If your grill has a thermometer, try to keep it between 350 and 375 degrees F.)

Step 3

Check the rice. It should be cooked but still rather al dente. If not, give it a stir and cook a few more minutes. Uncover the grill and increase the heat to medium-high. Scatter the mussels and shrimp over the rice. Cover the grill and cook until the mussels just begin to open, 5 to 7 minutes. (This requires some attention: the rice should crust at the edges but not burn. Stir so that you can look at the rice to make sure, and adjust the heat accordingly.) Scatter the peas and scallions over the top. Cover and grill, checking occasionally, until the mussels and shrimp are cooked through, 8 to 12 minutes more. Drizzle the paella with olive oil and garnish with the parsley.


Paella Fried Rice

Paella can be very expensive and a bit time-consuming — not to mention you need a special pan for it — but if you take the idea of paella and turn it into a fried rice instead, you’ll get a lot of the same flavors without breaking the bank. Fried rice is always best with cold rice made ahead of time, so this midweek dinner can come together in no time at all if you prep before.

Heat the olive oil in a large (12- to 14-inch) skillet over medium-high heat until the oil begins to shimmer. Add the sausage and cook, stirring, until browned and crisp, 3 to 4 minutes. Using a slotted spoon, transfer the sausage to a plate.

Add the shrimp to the skillet and sprinkle with 1 teaspoon paprika and a pinch of salt and pepper. Cook, flipping once halfway through, until the shrimp are just cooked through, 3 to 5 minutes. Transfer the shrimp to the plate with the chorizo.

Add the onion, bell pepper and garlic to the skillet, and cook, stirring, until softened, about 3 minutes. Push the vegetables to one side of the skillet and add the eggs to the empty side. Cook, stirring often, until the eggs are set, 3 to 5 minutes. Add the remaining 1 teaspoon paprika, the cooked rice and peas, and season with salt and pepper. Cook, stirring occasionally, until the rice has warmed through, 5 to 8 minutes more.

Stir in the cooked chorizo and shrimp, then divide the fried rice among four plates. Serve with lemon wedges.

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Making healthy paella is super easy!

  1. Brown your chicken. Once it is browned – remove from pan and set aside.
  2. Then – sauté your onions/garlic.
  3. Once they are translucent, add in your remaining veggies and sauté for 2-4 minutes. Add in and toast your rice.
  4. Add the cooked chicken, spices and broth back to the pot and stir to combine.
  5. Bring to a low boil then lower the heat and simmer for 20-30 minutes until the liquid is absorbed.


Grill-out-Tuesday! Grilled Sheet Pan Paella

Prepare a grill for medium heat. Put a rimmed sheet pan on the grill to preheat. Pour the broth into a small saucepan and bring to a simmer over low heat. Add the saffron and keep hot.

When the grill is preheated, add the olive oil to the sheet pan. Add the chorizo and cook, tossing occasionally, until browned on the edges, 2 to 3 minutes. Add the onion and bell pepper and sprinkle with some salt. Cook, stirring occasionally, until the vegetables begin to wilt, about 3 minutes. Add the garlic and cook, 30 seconds. Add the rice and stir to coat the rice in the oil. Spread the rice with the back of a wooden spoon to make a flat even layer. Add the broth and adjust the heat so the edges are just simmering. Cover with a second inverted sheet pan, making sure the edges line up to create a tight seal. Weight the sheet pan down with the saucepan or a cast-iron skillet. Close the grill and let the rice simmer for 18 minutes. (If your grill has a thermometer, try to keep it between 350 and 375 degrees F.)

Check the rice. It should be cooked but still rather al dente. If not, give it a stir and cook a few more minutes. Uncover the grill and increase the heat to medium-high. Scatter the mussels and shrimp over the rice. Cover the grill and cook until the mussels just begin to open, 5 to 7 minutes. (This requires some attention: the rice should crust at the edges but not burn. Stir so that you can look at the rice to make sure, and adjust the heat accordingly.) Scatter the peas and scallions over the top. Cover and grill, checking occasionally, until the mussels and shrimp are cooked through, 8 to 12 minutes more. Drizzle the paella with olive oil and garnish with the parsley.


Watch the video: Ριζότο με Βερμούτ, Γαρίδες Και Chorizo του Πάνου Ιωαννίδη.


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