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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 Make Healthy Eating A Part of Your Daily Life.

The benefits of healthy eating are these days being given more publicity than ever before and there are good reasons why this is so. There are a number of health conditions associated with a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and hypertension. Wherever you look, people are encouraging you to live a healthier way of life but then again, you are also being encouraged to rely on fast foods that can affect your health in a terrible way. It is likely that a lot of people feel it will take so much effort to eat a healthy diet or that they have to make a large scale change to the way they live. It is possible, though, to make a few simple changes that can start to make a good impact on our everyday eating habits.

The first change you can make is to pay more attention to what you purchase when you go to the grocery because it is likely that you have the tendency to pick up many of the things without thinking. For example, most probably you have never checked the box of your favorite cereal to find out how much sugar it has. Consuming a bowl of oatmeal will supply you with the energy to face the day while protecting your heart simultaneously. By putting in fresh fruit, you can give your oatmeal a better flavor and, before you know it, you will have made a positive change to your diet.

Obviously, it’s not at all hard to start integrating healthy eating into your life.

We hope you got benefit from reading it, now let’s go back to paella casserole recipe. To make paella casserole you need 22 ingredients and 7 steps. Here is how you do that.

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

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