04-26-2012, 06:29 PM
Big sushi and sashimi lover. The only seafood that I don't eat is scallops; the texture doesn't work for me.
I love Spanish Paella; rice and seafood all in one dish with some spice to it. The recipe below serves 8, so just cut everything in half if you don't want to make so much (though it's good left over or stuck in corn tortilla for paella tacos). You can change up the chicken with sausage, add muscles...it's mix and match and all good...
Chicken and Shrimp Paella
Ingredients
1⁄2 cup (4 fl. oz) of olive oil
4 skinless, boneless chicken breasts, cut into small pieces
1 can (about 10 oz) condensed onion soup
1 can (about 10 oz) condensed tomato soup
3 cups (24 fl oz) water
5 cloves garlic, minced
1 teaspoon dried oregano
1⁄2 teaspoon turmeric
1⁄4 teaspoon dried thyme
2 cups (16 oz) rice
32 oz uncooked shrimp, peeled and deveined
1 large green bell pepper, cut into strips
1 large red bell pepper, cut into strips
1⁄4 teaspoon saffron
Salt and pepper to taste
1 (6 oz) roasted sweet red bell pepper, in strips
18 (6 oz) mild green canned chiles
1 cup (8 oz) stuffed olives, sliced
Preparation
Heat the olive oil in a paella pan. Add the chicken, and cook until browned on all sides.
Add the onion and tomato soups, water, garlic, oregano, turmeric, thyme, salt, and pepper and cook, covered for 15 minutes.
Mix in the rice, shrimp, bell peppers, roasted red bell peppers, and olives and cook, covered, for 25 minutes or until the liquid has been absorbed, the shrimp are cooked, and the chicken and rice are tender. Uncover, allow the paella to cool, and serve.
![[Image: Seafood-Paella_searchthumbnailimagecropped.jpg]](http://www.foodinaminute.co.nz/var/fiam/storage/images/recipes/seafood-paella/5210286-1-eng-US/Seafood-Paella_searchthumbnailimagecropped.jpg)
I love Spanish Paella; rice and seafood all in one dish with some spice to it. The recipe below serves 8, so just cut everything in half if you don't want to make so much (though it's good left over or stuck in corn tortilla for paella tacos). You can change up the chicken with sausage, add muscles...it's mix and match and all good...
Chicken and Shrimp Paella
Ingredients
1⁄2 cup (4 fl. oz) of olive oil
4 skinless, boneless chicken breasts, cut into small pieces
1 can (about 10 oz) condensed onion soup
1 can (about 10 oz) condensed tomato soup
3 cups (24 fl oz) water
5 cloves garlic, minced
1 teaspoon dried oregano
1⁄2 teaspoon turmeric
1⁄4 teaspoon dried thyme
2 cups (16 oz) rice
32 oz uncooked shrimp, peeled and deveined
1 large green bell pepper, cut into strips
1 large red bell pepper, cut into strips
1⁄4 teaspoon saffron
Salt and pepper to taste
1 (6 oz) roasted sweet red bell pepper, in strips
18 (6 oz) mild green canned chiles
1 cup (8 oz) stuffed olives, sliced
Preparation
Heat the olive oil in a paella pan. Add the chicken, and cook until browned on all sides.
Add the onion and tomato soups, water, garlic, oregano, turmeric, thyme, salt, and pepper and cook, covered for 15 minutes.
Mix in the rice, shrimp, bell peppers, roasted red bell peppers, and olives and cook, covered, for 25 minutes or until the liquid has been absorbed, the shrimp are cooked, and the chicken and rice are tender. Uncover, allow the paella to cool, and serve.