Paella Martha Stewart Recipes

Seafood Paella image

Mussels, cockles, shrimp, and squid are combined in this crowd-pleasing paella. Paella is also the name of the two-handled pan used to make this dinner entree.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 18

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PAELLA FOR A CROWD RECIPE | MARTHA STEWART

From marthastewart.com
2014-07-26 Heat an 18-inch paella pan with at least 2-inch sides over two burners set at medium-high heat. Coat the bottom of the pan with …

3.1/5 (46)

Category Chicken Thigh Recipes

Place chicken in a large bowl and add 2 tablespoons olive oil. Sprinkle with paprika; turn chicken to coat. Cover and let marinate, refrigerated, at least 4 hours and up to overnight.
Bring a large pot of water to a boil; meanwhile prepare an ice-water bath. With a paring knife, core tomatoes and score an X on the bottoms. Working in batches, carefully lower them into boiling water; when skins begin to split, after 30 to 60 seconds, use a slotted spoon to transfer tomatoes to ice-water bath.
When tomatoes are cool, remove skins (using a paring knife, if necessary) and discard. Halve tomatoes. Remove seeds with a spoon, and discard. Finely chop tomatoes.
Cut peppers crosswise and into 1/4-inch strips; set aside. Using a mortar and pestle, grind together saffron and 1 1/2 teaspoons salt. Add saffron mixture to a medium bowl and add 1 cup chicken stock and cognac. Whisk until well combined, set aside.

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SEAFOOD-AND-CHICKEN PAELLA RECIPE | MARTHA STEWART

From marthastewart.com
2011-01-19 Step 1. Preheat oven to 350 degrees, with rack in lowest position. In a saucepan, combine broth, saffron (if using), and …

Reviews 2

Category Chicken Thigh Recipes

Ratings 44

Calories 590 per serving

Preheat oven to 350 degrees, with rack in lowest position. In a saucepan, combine broth, saffron (if using), and paprika; bring to a simmer and keep warm.
In a large skillet (at least 12 inches wide), heat oil over medium. Season chicken with salt and pepper. When oil is very hot, cook chicken, skin side down, until skin is golden, 5 to 7 minutes. Flip, spoon off all but 1 teaspoon fat from skillet, and push chicken to side.
Add chorizo to skillet and cook until browned, about 3 minutes. Add onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add tomatoes and cook, stirring frequently, until thickened, about 10 minutes.
Add rice; stir to coat thoroughly with tomato-chorizo mixture. Stir in hot broth and 1/2 teaspoon salt (skillet will be very full). Arrange chicken evenly on top, making sure rice is submerged. Bring to a boil and cook, stirring rice occasionally, 8 minutes. Nestle mussels in cooking liquid and cook 2 minutes more. Arrange shrimp on top.

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EASY PAELLA RECIPE | MARTHA STEWART

From marthastewart.com
2011-03-10 Stir in paprika, turmeric, tomatoes, and broth, scraping up browned bits from bottom of pan with a wooden spoon. Season with …

Reviews 15

Category Chicken Recipes

Ratings 674

Calories 338 per serving

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PAELLA VALENCIANA RECIPE | MARTHA STEWART

From marthastewart.com
Directions. Step 1. Preheat oven to 400 degrees. In a small bowl, mix pimenton with 2 teaspoons salt, 1/4 teaspoon pepper, and 1 tablespoon oil. Rub mixture all over chicken and let stand while you …
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EASY PAELLA RECIPE | SPANISH RECIPES | PBS FOOD

From pbs.org
Ingredients; 2 tablespoons olive oil; 3/4 lbs. peeled and de-veined medium shrimp; 1 package chicken sausage (12 ounces), sliced into 1/2-inch rounds
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PAELLA COOKED OVER A WOOD-BURNING FIRE RECIPE | MARTHA …

From marthastewart.com
2011-02-13 Place a 20-inch paella pan with 3-inch sides over desired heat source. Coat the bottom of the pan with olive oil and heat, until pan is very hot, about 5 minutes. Add …

2.8/5 (66)

Category Chicken Thigh Recipes

Place chicken in a large bowl and add 4 tablespoons olive oil. Sprinkle chicken with paprika and 1 teaspoon salt; turn chicken to coat. Cover chicken and let marinate, refrigerated, at least 4 hours and up to overnight.
Bring a large pot of water to a boil; meanwhile, prepare an ice-water bath. With a paring knife, core tomatoes, and score an X on the bottoms. Working in batches, carefully lower tomatoes into boiling water; when skins begin to split, after 30 to 60 seconds, use a slotted spoon to transfer tomatoes to water bath.
When tomatoes are cool, remove skins (use a paring knife, if necessary), and discard. Halve tomatoes. Remove seeds with a spoon, and discard. Finely chop tomatoes.
Cut peppers crosswise into 1/4-inch strips; set aside. Using a mortar and pestle, grind together saffron and 1 tablespoon salt. Add saffron mixture to a medium bowl and add 2 cups chicken stock and cognac. Whisk until well combined; set aside.

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MARTHA STEWART COOKS PAELLA ON THE TODAY SHOW (1992)

From youtube.com
2017-05-14 Apologies for the crappy quality...I ripped this from a VHS tape I found that I recorded 25 years ago!
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PAELLA FOR 45 | MARTHA STEWART

From marthastewart.com
Step 2. In a 28-inch paella pan, heat remaining cup olive oil over four burners set on medium heat, or over a hardwood fire (place grid 3 inches from fire). Cook chicken and …
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MARTHA STEWART - CHICKEN AND CHORIZO PAELLA CALORIES, CARBS

From myfitnesspal.com
Find calories, carbs, and nutritional contents for Martha Stewart - Chicken and Chorizo Paella and over 2,000,000 other foods at MyFitnessPal. Log In. Sign Up. About Food …
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SUR LA TABLE - SPANISH PAELLA PAN - MARTHA STEWART

From martha.com
Whether you’re cooking a Spanish-inspired version like Martha Stewart’s dinner party-approved chicken and chorizo paella or going the more traditional seafood paella route, …
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RICK BAYLESS MEXICAN PAELLA RECIPE WITH MARTHA STEWART ... - YOUTUBE

From youtube.com
Sign Up for a Free SiriusXM Trial: http://full.sc/1dYpRxDMartha Stewart's daily show "Martha Live", plus shows from Martha's archives on homekeeping, cooking...
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PAELLA - MARTHA STEWART WINE CO.

From marthastewartwine.com
Heat an 18-inch paella pan with at least 2-inch sides over two burners set at medium-high heat. Coat the bottom of the pan with remaining tablespoon olive oil. Season chicken …
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EASY PAELLA- MARTHA STEWART - YOUTUBE

From youtube.com
The beauty of this recipe is that you don’t need a paella pan to make this dish. Use a wide, shallow saute pan with a lid and you’ll get perfect results.Get ...
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PAELLA FOR A CROWD RECIPE - MARTHA STEWART

From martha.com
Add saffron mixture to a medium bowl and add 1 cup chicken stock and cognac. Whisk until well combined, set aside. 5. Heat an 18-inch paella pan with at least 2-inch sides over …
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MARTHA STEWART'S PAELLA-INSPIRED BAKED RICE HAS OUR MOUTHS …

From sheknows.com
2021-08-14 5,433 likes. marthastewart. For an easy twist on paella, try our baked rice with chorizo and clams. Dried chorizo is sautéed with starchy arborio rice to form the base. …
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