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Before you jump to Paella casserole recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Fine For You.
Almost every single article about losing weight and getting healthy informs readers to avoid drive through windows like the plague and that they need to do all of their own cooking. This is certainly good guidance. Sometimes, though, the last thing you need is to have to make a meal from scratch. Sometimes almost all you really want is to go to the drive through and get home as quickly as possible. There isn’t any reason that you shouldn’t be authorized to do this and not be plagued by shame about slipping on your diet. This can be done because lots of the popular fast food places making the effort to make their menus better now. Here is how you can eat healthy when you reach the drive through.
Aim at the side dishes. It has not been that long ago that all you could get at the fast food diner was French Fries. Now virtually all of the well-known fast food places have expanded their menus. Now quite a few of them provide salads. Chili can be yet another option. You could possibly get baked potatoes. Fruit is normally offered. There are a lot of possibilities that don’t involve eating one thing deep fried. Instead of the pre-determined “meal deals” make an effort to create a meal consisting of side dishes. When you are doing this you may keep your fat content and calorie counts low.
Logic says that one the simplest way to stay healthy and balanced is to sidestep the drive through and never eat fast food. While, in most cases, this is a good idea, if you make intelligent choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes the thing you need is to let someone else create your dinner. If you ultimately choose healthy things, the shame usually associated with hitting the drive through shouldn’t be so bad.
We hope you got benefit from reading it, now let’s go back to paella casserole recipe. You can have paella casserole using 22 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to cook Paella casserole:
- You need 5 T butter, softened
- Provide 1/2 C broken thin spaghetti
- Prepare 1 1/2 C long grain white rice
- Prepare Generous pinch saffron threads
- Prepare 3-3 1/2 C chicken stock
- You need Flour, for dredging
- Provide 1 1/2 tsp smoked paprika
- Prepare 4 boneless, skinless chicken thighs
- Use Kosher salt and pepper
- Prepare 5 T olive oil
- Use 8 oz chorizo, chopped
- You need 3-4 garlic cloves, chopped
- Prepare 1 medium onion, chopped
- Prepare 1/2 C plus a splash dry sherry
- You need 1 1#, thick center-cut fillet of cod
- You need 1 C frozen peas, thawed
- Get 2 T fresh thyme, chopped
- Use 2 roasted red bell peppers, chopped
- You need Old bay seasonning
- You need 1 # large shrimp, peeled and deveined
- Take 1 lemon
- Take 1/2 C fresh parsley, chopped
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)
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