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Before you jump to Paella casserole recipe, you may want to read this short interesting healthy tips about Choosing Wholesome Fast Food.
Almost every single article about reducing your weight and getting healthy tells readers to avoid drive through windows like the plague and that they need to carry out all of their own cooking. This is really very true. But at times the last thing you would like to do is put together a whole meal for yourself and your family. Sometimes just about all you want is to go to the drive through and get home as quickly as possible. Why shouldn’t you be capable of do this every so often and not have a bunch of guilt about slipping up on your diet regime? This is because most popular fast food restaurants on the market are trying to “healthy up” their selections. Here’s how it is possible to eat healthfully when you are at a fast food spot.
Pick out a drive through with a restaurant which is known for catering to people with better palates. For example, Arby’s won’t provide hamburgers. Alternatively it is possible to choose from roast beef sandwiches, salads, wraps and other healthier items. While Wendy’s has made hamburgers for decades, additionally they have a lot of other healthy options like salads, baked potatoes and chili. Most fast food dining places usually do not stoop to the poor lows seen at McDonalds.
Standard logic tells us that one positive way to get healthy and shed pounds is to skip the drive through and to remove fast food restaurants from your thoughts. While this is usually a good idea all you need to do is make a couple of good selections and visiting the drive through isn’t anything to worry about–when you do it in moderation. At times what you need most is just to have another person do the cooking. There isn’t any reason to feel guilty about going to the drive through when you make healthy and balanced decisions!
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 cook that.
The ingredients needed to cook Paella casserole:
- Use 5 T butter, softened
- Get 1/2 C broken thin spaghetti
- You need 1 1/2 C long grain white rice
- Get Generous pinch saffron threads
- Use 3-3 1/2 C chicken stock
- Take Flour, for dredging
- Take 1 1/2 tsp smoked paprika
- Get 4 boneless, skinless chicken thighs
- Get Kosher salt and pepper
- Take 5 T olive oil
- You need 8 oz chorizo, chopped
- You need 3-4 garlic cloves, chopped
- Take 1 medium onion, chopped
- Get 1/2 C plus a splash dry sherry
- Take 1 1#, thick center-cut fillet of cod
- Take 1 C frozen peas, thawed
- You need 2 T fresh thyme, chopped
- Take 2 roasted red bell peppers, chopped
- Take Old bay seasonning
- You need 1 # large shrimp, peeled and deveined
- Take 1 lemon
- Get 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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