Best 4 A Modern Version Of An Ancient Paella Saffron Rice With Chicken Shrimp Stringbeans And Snails Recipes

In this modern culinary adventure, we embark on a journey to create a tantalizing paella saffron rice dish, a captivating fusion of ancient traditions and contemporary flavors. This reimagined paella features the harmonious blend of tender chicken, succulent shrimp, vibrant stringbeans, and the unique addition of flavorful snails, all harmoniously united by the vibrant golden hues of saffron-infused rice. As we delve into this culinary journey, we will uncover the secrets to crafting this extraordinary dish, blending the wisdom of the past with the innovation of the present.

Check out the recipes below so you can choose the best recipe for yourself!

PAELLA

Paella image

Sausage, chicken, shrimp and rice dish!

Provided by AMLOOS

Categories World Cuisine Recipes European Spanish

Time 1h25m

Yield 10

Number Of Ingredients 15

Ingredients

5 (4 ounce) links hot Italian sausage, cut into 1 inch pieces
5 (4 ounce) links mild Italian sausage, cut into 1 inch pieces
15 raw chicken tenders or strips
2 pounds large shrimp - peeled and deveined
1 onion, chopped
1 green bell pepper, seeded and cut into strips
1 large stalk celery, with leaves, finely chopped
2 cloves garlic, minced
2 cups uncooked long grain rice
2 (14.5 ounce) cans peeled and diced tomatoes, juice reserved
2 bay leaves
2 teaspoons salt
1 teaspoon dried oregano
¾ teaspoon ground turmeric
3 ½ cups chicken broth

Steps:

Heat a wok over medium-high heat. Fry hot and mild Italian sausage pieces in the wok until brown on all sides. Remove sausage, and fry the chicken strips in the sausage drippings until browned. Remove chicken and saute onions, green pepper, celery, and garlic for 5 minutes, or until tender.
Stir in the uncooked rice, tomatoes, bay leaves, salt, oregano and turmeric. Cook and stir for 1 minute, then mix in the reserved tomato juice and chicken broth. Add chicken pieces, cover and simmer for about 20 minutes.
Add sausage to the mixture, and continue to simmer for 15 minutes, then stir in the shrimp; cover and cook for 5 to 10 more minutes, or until shrimp is cooked through.

Nutrition Facts : Calories 616.7 calories, Carbohydrate 38.5 g, Cholesterol 230.3 mg, Fat 24.2 g, Fiber 1.8 g, Protein 56.1 g, SaturatedFat 8.1 g, Sodium 1729.6 mg, Sugar 3.8 g

EASY PAELLA

Easy Paella image

An easy to make paella using chorizo, chicken, and shrimp.

Provided by mls

Categories World Cuisine Recipes European Spanish

Time 1h

Yield 8

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil
1 tablespoon paprika
2 teaspoons dried oregano
salt and black pepper to taste
2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
2 tablespoons olive oil, divided
3 cloves garlic, crushed
1 teaspoon crushed red pepper flakes
2 cups uncooked short-grain white rice
1 pinch saffron threads
1 bay leaf
½ bunch Italian flat leaf parsley, chopped
1 quart chicken stock
2 lemons, zested
2 tablespoons olive oil
1 Spanish onion, chopped
1 red bell pepper, coarsely chopped
1 pound chorizo sausage, casings removed and crumbled
1 pound shrimp, peeled and deveined

Steps:

In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

Nutrition Facts : Calories 736.2 calories, Carbohydrate 45.7 g, Cholesterol 202.5 mg, Fat 35.1 g, Fiber 2.9 g, Protein 55.7 g, SaturatedFat 10.3 g, Sodium 1204.2 mg, Sugar 1.9 g

SAFFRON SHRIMP PAELLA

Saffron Shrimp Paella image

Provided by Harley Pasternak, M.Sc.

Categories Rice Shellfish Dinner Seafood Shrimp Simmer Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 2

Number Of Ingredients 11

Ingredients

1/2 teaspoon olive oil
1 small onion, chopped
1/2 red bell pepper, chopped
3 cloves garlic, chopped
1/4 teaspoon saffron threads, crumbled
1/4 teaspoon hot Spanish paprika or hot Hungarian paprika
Salt and black pepper
1 can (14 1/2 ounces) reduced-sodium chicken broth, plus more if needed
3/4 cup arborio rice
6 ounces peeled, deveined large shrimp (uncooked or thawed cooked frozen)
1/2 cup frozen small peas, thawed

Steps:

In a medium heavy skillet with 2-inch sides, warm the oil over medium heat. Add the onion and bell pepper. Cook for 6 minutes until softened, stirring often. Stir in the garlic, saffron, paprika, and salt and pepper to taste. Add broth and rice.
Bring to a boil; reduce the heat to low; cover and simmer for 12 minutes until the rice is almost tender. Nestle the shrimp and peas in the rice, and add 1/4 cup (or more) of the broth to moisten. Cover and cook until the shrimp are just opaque in the center, about 5 minutes. Season to taste with salt and pepper. Serve.

JUST-ADD-WATER SHRIMP PAELLA SOUP

Just-Add-Water Shrimp Paella Soup image

Inspired by the popular Spanish rice dish, this easy-to-make soup will make you the envy of your office or dorm-and use up some of the leftover rice in your fridge.

Provided by Food Network Kitchen

Categories main-dish

Time 10m

Yield 1 serving

Number Of Ingredients 10

Ingredients

1/2 cup cooked white rice
2 tablespoons frozen corn
2 tablespoons frozen peas
3 to 5 pieces cooked shrimp, depending on size
1 ounce dried chorizo, sliced thinly and cut into bite-size pieces
2 tablespoons chopped roasted red pepper
1 teaspoon tomato paste
1/2 teaspoon chicken base (see Cook's Note)
1/4 teaspoon smoked paprika
Kosher salt

Steps:

Put the rice, corn, peas, shrimp, chorizo, red pepper, tomato paste, chicken base, paprika and heaping 1/4 teaspoon salt in the container. Secure the lid, and refrigerate until using, up to overnight.
When ready to eat, add boiling water to cover (about 1 cup). Stir gently, cover and let sit until the vegetables and shrimp are warmed through, 3 to 4 minutes.

Tips:

Use high-quality ingredients. The better the ingredients, the better the paella will taste. Use fresh seafood, chicken, and vegetables, and use a good quality saffron.
Don't overcrowd the pan. If you put too much food in the pan, it will be difficult to cook evenly. Cook the food in batches if necessary.
Be patient. Paella takes time to cook. Don't rush the process, or the rice will not be cooked properly.
Let the paella rest before serving. This will allow the flavors to meld and the rice to absorb the cooking liquid.
Serve the paella with a variety of accompaniments. Traditional accompaniments include lemon wedges, aioli, and bread.

Conclusion:

Paella is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover ingredients, and it is also a perfect dish for a party. If you are looking for a new and exciting dish to try, give paella a try. You won't be disappointed.