Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, paella casserole. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
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. Paella casserole is a delicious Spanish recipe usually served as a main dish.
Paella casserole is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Paella casserole is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can have paella casserole using 22 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Paella casserole:
- Prepare 5 T butter, softened
- Prepare 1/2 C broken thin spaghetti
- Take 1 1/2 C long grain white rice
- Get Generous pinch saffron threads
- Prepare 3-3 1/2 C chicken stock
- Get Flour, for dredging
- Take 1 1/2 tsp smoked paprika
- Take 4 boneless, skinless chicken thighs
- Get Kosher salt and pepper
- Prepare 5 T olive oil
- Make ready 8 oz chorizo, chopped
- Take 3-4 garlic cloves, chopped
- Get 1 medium onion, chopped
- Get 1/2 C plus a splash dry sherry
- Make ready 1 1#, thick center-cut fillet of cod
- Get 1 C frozen peas, thawed
- Prepare 2 T fresh thyme, chopped
- Take 2 roasted red bell peppers, chopped
- Make ready Old bay seasonning
- Make ready 1 # large shrimp, peeled and deveined
- Make ready 1 lemon
- Prepare 1/2 C fresh parsley, chopped
This Spanish-style casserole is delicious and colorful with chicken, shrimp, peppers and spices, including saffron, which adds a rich color and flavor. Big new spanish paella pan casserole isolated on white background Casserole with paella Seafood paella. This Chili Rellenos Casserole is very easy to prepare and is loaded with flavor. Great for a busy week night, and good enough for company.
Steps 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)
Includes sweet onion, green pepper, red pepper, garlic, olive oil, black pepper, salt, rice, roasting chickens, smoked turkey sausage, tomatoes. Photo "Casserole with paella" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. The image is available for download in high. Casserole with cooked paella - download this royalty free Stock Photo in seconds. A woman I work with gave me this easy, delicious version of the classic Spanish paella.
So that is going to wrap it up with this exceptional food paella casserole recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
