Paella casserole
Paella casserole

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, paella casserole. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Paella casserole is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Paella casserole is something that I’ve loved my whole life. They’re nice and they look fantastic.

Sold to top Restaurants in UK. Created by Spanish Chef Javier De La Hormaza. Save on Paella Pan And Burner. Add the pasta and toast until golden.

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

Or, any combination of those ingredients. The flavors are as intense and vibrant as the colors. Add the pasta and toast until golden. Serve up a fragrant paella to feed a crowd.

Steps to make 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)

Add the pasta and toast until golden. Serve up a fragrant paella to feed a crowd. This classic Spanish rice dish usually contains seafood, but we also have meat, veggie and mixed versions. In a large saute pan, heat the olive oil over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until crisp.

So that is going to wrap this up for this special food paella casserole recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!