Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, paella casserole. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Transfer to the prepared casserole dish. Paella Casserole - Paella is a traditional Spanish rice dish prepared in a large pan outside over an open fire. The ingredients usually include chicken, spicy sausage, vegetables, and seafood.
Paella casserole is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Paella casserole is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can cook paella casserole using 22 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Paella casserole:
- Prepare 5 T butter, softened
- Make ready 1/2 C broken thin spaghetti
- Take 1 1/2 C long grain white rice
- Make ready Generous pinch saffron threads
- Make ready 3-3 1/2 C chicken stock
- Take Flour, for dredging
- Prepare 1 1/2 tsp smoked paprika
- Make ready 4 boneless, skinless chicken thighs
- Take Kosher salt and pepper
- Take 5 T olive oil
- Get 8 oz chorizo, chopped
- Get 3-4 garlic cloves, chopped
- Prepare 1 medium onion, chopped
- Make ready 1/2 C plus a splash dry sherry
- Make ready 1 1#, thick center-cut fillet of cod
- Prepare 1 C frozen peas, thawed
- Get 2 T fresh thyme, chopped
- Make ready 2 roasted red bell peppers, chopped
- Make ready Old bay seasonning
- Make ready 1 # large shrimp, peeled and deveined
- Take 1 lemon
- Prepare 1/2 C fresh parsley, chopped
Once rendered, heat the flavored oil to almost smoking and saute onions and. 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. Who says rice and vegetables are expensive for great cooking?
Instructions to make Paella casserole:
- 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.
- 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.
- 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.
- 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.
- 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.
- Flake the fish into pieces. Top the casserole with the fish, shrimp and sherry sauce. Divide among the plates and enjoy.
- 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)
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. Paella is one of those dishes that develops even more flavor as it sits, so leftovers are just as delightful—dare I say, even more flavorful—than when the dish is freshly made. Stir in garlic, red pepper flakes, and rice. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low.
So that is going to wrap this up for this exceptional food paella casserole recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
