Recipe of Quick Paella casserole

Hey everyone, it is Louise, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, How to Prepare Any-night-of-the-week Paella casserole. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Paella casserole, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Paella casserole delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Paella casserole is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Paella casserole estimated approx 1hr 20 min.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have Paella casserole using 22 ingredients and 7 steps. Here is how you can achieve that.

Easy and very good!

Ingredients and spices that need to be Take to make Paella casserole:

1. 5 T butter, softened
2. 1/2 C broken thin spaghetti
3. 1 1/2 C long grain white rice
4. Generous pinch saffron threads
5. 3-3 1/2 C chicken stock
6. Flour, for dredging
7. 1 1/2 tsp smoked paprika
8. 4 boneless, skinless chicken thighs
9. Kosher salt and pepper
10. 5 T olive oil
11. 8 oz chorizo, chopped
12. 3-4 garlic cloves, chopped
13. 1 medium onion, chopped
14. 1/2 C plus a splash dry sherry
15. 1 1#, thick center-cut fillet of cod
16. 1 C frozen peas, thawed
17. 2 T fresh thyme, chopped
18. 2 roasted red bell peppers, chopped
19. Old bay seasonning
20. 1 # large shrimp, peeled and deveined
21. 1 lemon
22. 1/2 C fresh parsley, chopped

Instructions to make to make Paella casserole

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Flake the fish into pieces. Top the casserole with the fish, shrimp and sherry sauce. Divide among the plates and enjoy.
7. 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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