Paella Party: 5 Recipes to Make Your Next Gathering a Hit

Paella Goodies

 Five recipe ideas for making paella, a traditional Spanish rice dish. Recipes include Shrimp and Chorizo Paella, Chicken and Mushroom Paella, Paella with Lobster and Scallops, Vegan Paella, and Paella with Clams and Mussels. Each recipe includes a list of ingredients and step-by-step instructions for making the dish.

5 Recipe Ideas Using Paella:

1. Shrimp and Chorizo Paella: This classic paella recipe features succulent shrimp, spicy chorizo, and a variety of vegetables, including bell peppers, onions, and tomatoes. The rice is cooked in a flavorful broth made with chicken stock, white wine, and saffron.

2. Chicken and Mushroom Paella: For a meatier paella, try this recipe with chicken and mushrooms. The chicken is browned in a pan before being added to the rice, along with diced onions, garlic, and bell peppers. A variety of mushrooms, such as shiitake and cremini, add earthy depth to the dish.

3. Paella with Lobster and Scallops: For a luxurious twist on paella, try this recipe with lobster and scallops. The seafood is added to the rice along with diced tomatoes, onions, and bell peppers. A pinch of saffron and a splash of white wine add depth and flavor to the dish.

4. Vegan Paella: This vegan paella recipe is made with a variety of vegetables, including bell peppers, onions, and tomatoes, as well as tofu and chickpeas for protein. The rice is cooked in a flavorful broth made with vegetable stock and white wine.

5. Paella with Clams and Mussels: This seafood-centric paella recipe features a combination of clams, mussels, and shrimp. The seafood is added to the rice along with diced onions, garlic, and bell peppers, and the dish is finished with a splash of white wine and a pinch of saffron.

Recipe for Shrimp and Chorizo Paella:

Ingredients:

• 1 tablespoon olive oil

• 8 ounces chorizo sausage, sliced

• 1 pound large shrimp, peeled and deveined

• 1 onion, diced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 3 cloves garlic, minced

• 1 cup Arborio rice

• 2 cups chicken stock

• 1 cup white wine

• 1 pinch saffron threads

• 1 tablespoon tomato paste

• 1 teaspoon paprika

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 cup frozen peas

• 1/4 cup chopped fresh parsley, for garnish

Instructions:

1. Heat the oil in a large paella pan or wide, shallow saucepan over medium heat. Add the chorizo and cook until browned, about 5 minutes.

2. Add the shrimp and cook until pink, about 2-3 minutes. Remove the shrimp and chorizo from the pan and set aside.

3. In the same pan, add the onion, bell peppers, and garlic. Cook until the vegetables are soft, about 5 minutes.

4. Add the rice to the pan and stir to coat the grains in the oil. Pour in the chicken stock, white wine, and saffron, and stir in the tomato paste, paprika, salt, and pepper. Bring the mixture to a boil.

5. Reduce the heat to low and simmer, covered, for 20 minutes.

6. Add the reserved shrimp and chorizo to the pan, along with the peas. Cook for an additional 5-10 minutes, or until the rice is tender and the liquid has been absorbed.

7. Garnish with fresh parsley and serve hot. Enjoy!

Recipe for Chicken and Mushroom Paella:

Ingredients:

• 1 tablespoon olive oil

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

• 8 ounces mixed mushrooms (such as shiitake and cremini), sliced

• 1 onion, diced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 3 cloves garlic, minced

• 1 cup Arborio rice

• 2 cups chicken stock

• 1 cup white wine

• 1 pinch saffron threads

• 1 tablespoon tomato paste

• 1 teaspoon paprika

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 cup frozen peas

• 1/4 cup chopped fresh parsley, for garnish

Instructions:

1. Heat the oil in a large paella pan or wide, shallow saucepan over medium heat. Add the chicken and cook until browned on all sides, about 5 minutes.

2. Add the mushrooms and cook for an additional 3-4 minutes, or until the mushrooms are tender. Remove the chicken and mushrooms from the pan and set aside.

3. In the same pan, add the onion, bell peppers, and garlic. Cook until the vegetables are soft, about 5 minutes.

4. Add the rice to the pan and stir to coat the grains in the oil. Pour in the chicken stock, white wine, and saffron, and stir in the tomato paste, paprika, salt, and pepper. Bring the mixture to a boil.

5. Reduce the heat to low and simmer, covered, for 20 minutes.

6. Add the reserved chicken and mushrooms to the pan, along with the peas. Cook for an additional 5-10 minutes, or until the rice is tender and the liquid has been absorbed.

7. Garnish with fresh parsley and serve hot. Enjoy!

Recipe for Paella with Lobster and Scallops:

Ingredients:

• 1 tablespoon olive oil

• 8 ounces scallops

• 8 ounces lobster meat, cut into bite-sized pieces

• 1 onion, diced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 3 cloves garlic, minced

• 1 cup Arborio rice

• 2 cups seafood stock

• 1 cup white wine

• 1 pinch saffron threads

• 1 tablespoon tomato paste

• 1 teaspoon paprika

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 cup frozen peas

• 1/4 cup chopped fresh parsley, for garnish

Instructions:

1. Heat the oil in a large paella pan or wide, shallow saucepan over medium heat. Add the scallops and cook until they are opaque, about 2-3 minutes. Remove the scallops from the pan and set aside.

2. In the same pan, add the lobster meat and cook for an additional 2-3 minutes, or until it is cooked through. Remove the lobster from the pan and set aside.

3. In the same pan, add the onion, bell peppers, and garlic. Cook until the vegetables are soft, about 5 minutes.

4. Add the rice to the pan and stir to coat the grains in the oil. Pour in the seafood stock, white wine, and saffron, and stir in the tomato paste, paprika, salt, and pepper. Bring the mixture to a boil.

5. Reduce the heat to low and simmer, covered, for 20 minutes.

6. Add the reserved scallops and lobster to the pan, along with the peas. Cook for an additional 5-10 minutes, or until the rice is tender and the liquid has been absorbed.

7. Garnish with fresh parsley and serve hot. Enjoy!

Recipe for Vegan Paella:

Ingredients:

• 1 tablespoon olive oil

• 8 ounces firm tofu, cut into bite-sized cubes

• 1 cup cooked chickpeas

• 1 onion, diced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 3 cloves garlic, minced

• 1 cup Arborio rice

• 2 cups vegetable stock

• 1 cup white wine

• 1 pinch saffron threads

• 1 tablespoon tomato paste

• 1 teaspoon paprika

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 cup frozen peas

• 1/4 cup chopped fresh parsley, for garnish

Instructions:

1. Heat the oil in a large paella pan or wide, shallow saucepan over medium heat. Add the tofu and cook until browned on all sides, about 5 minutes.

2. In the same pan, add the chickpeas, onion, bell peppers, and garlic. Cook until the vegetables are soft, about 5 minutes.

3. Add the rice to the pan and stir to coat the grains in the oil. Pour in the vegetable stock, white wine, and saffron, and stir in the tomato paste, paprika, salt, and pepper. Bring the mixture to a boil.

4. Reduce the heat to low and simmer, covered, for 20 minutes.

5. Add the peas to the pan and cook for an additional 5-10 minutes, or until the rice is tender and the liquid has been absorbed.

6. Garnish with fresh parsley and serve hot. Enjoy!

Recipe for Paella with Clams and Mussels:

Ingredients:

• 1 tablespoon olive oil

• 1 pound mussels, cleaned and debearded

• 1 pound clams, cleaned

• 8 ounces large shrimp, peeled and deveined

• 1 onion, diced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 3 cloves garlic, minced

• 1 cup Arborio rice

• 2 cups seafood stock

• 1 cup white wine

• 1 pinch saffron threads

• 1 tablespoon tomato paste

• 1 teaspoon paprika

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 cup frozen peas

• 1/4 cup chopped fresh parsley, for garnish

Instructions:

1. Heat the oil in a large paella pan or wide, shallow saucepan over medium heat. Add the mussels and clams and cook for 2-3 minutes, or until they start to open. Remove the mussels and clams from the pan and set aside.

2. In the same pan, add the shrimp and cook until pink, about 2-3 minutes. Remove the shrimp from the pan and set aside.

3. In the same pan, add the onion, bell peppers, and garlic. Cook until the vegetables are soft, about 5 minutes.

4. Add the rice to the pan and stir to coat the grains in the oil. Pour in the seafood stock, white wine, and saffron, and stir in the tomato paste, paprika, salt, and pepper. Bring the mixture to a boil.

5. Reduce the heat to low and simmer, covered, for 20 minutes.

6. Add the reserved mussels, clams, shrimp, and peas to the pan. Cook for an additional 5-10 minutes, or until the rice is tender and the liquid has been absorbed.

7. Garnish with fresh parsley and serve hot. Enjoy!