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Paella casserole
Paella casserole

Before you jump to Paella casserole recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

The benefits of healthy eating are these days being given more attention than ever before and there are good reasons for doing this. Poor diet is a leading factor in health conditions such as heart disease and hypertension which can put a drain on the economy. Even though we’re incessantly being encouraged to adopt healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not healthy for us. People typically assume that healthy diets require a lot of work and will significantly alter the way they live and eat. In reality, however, simply making a couple of modest changes can positively affect daily eating habits.

The first change to make is to pay more attention to what you buy when you shop for food since it is likely that you tend to pick up many of the things without thinking. For instance, if you have a bowl of cereal for breakfast, do you ever stop to see what the sugar and salt content is before purchasing? One heart-healthy substitute that can give you a positive start to your day is oatmeal. Mix in fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can be a regular part of your new healthy eating plan.

Thus, it should be fairly obvious that it’s not at all difficult to add healthy eating to your daily lifestyle.

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 it.

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

Magnolia's Spicy Shrimp, Sausage, and Tasso Gravy Over Creamy White Grits. This hearty casserole is made easy with our Paella Rice, a convenient shortcut to delicious, authentic paella. Paella is a specific type of rice dish, cooked in a wide, flat pan. Although sesfood is typical, it can also be made A Casserole is cooked in the oven (usually in a casserole dish or dutch oven), a paella. Includes sweet onion, green pepper, red pepper, garlic, olive oil, black pepper, salt, rice, roasting chickens, smoked turkey sausage, tomatoes.

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