Paella casserole
Paella casserole

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, paella casserole. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Transfer to the prepared casserole dish. In a large braising pan, render chorizo in oil over low heat, creating a flavored oil. Once rendered, heat the flavored oil to almost smoking and saute onions and.

Paella casserole is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Paella casserole is something that I have loved my entire life.

To get started with this recipe, we must first prepare a few components. You can cook paella casserole using 22 ingredients and 7 steps. Here is how you cook it.

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

Shell, devein and butterfly the shrimp. Scrub mussels and clams and soak in several different changes of water until needed. You could add additional crab, scallops and mussels if you would like. 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.

Instructions 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)

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. This hearty casserole is made easy with our Paella Rice, a convenient shortcut to delicious, authentic paella. Paella Seasoning adds all the requisite elements including saffron, thyme, garlic and chile.

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