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Before you jump to Paella casserole recipe, you may want to read this short interesting healthy tips about Helping Your Heart with The Right Foods.
You already have some knowledge of how crucial it is to have a fit and healthy heart. Here’s something for you to think about: if your heart is unhealthy then the rest of you won’t be healthy. You already understand that regular exercise and a healthy lifestyle are important in terms of the overall health of your heart. Are you aware, however, that some specific foods are great for making your heart be healthier? If you want to know what to eat to improve your heart health, go on reading.
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There are tons of foods that you can include in your diet that will be beneficial for your body. The truth is that each of the foods that we’ve mentioned here can help your body in lots of different ways. They are essentially good, though, for promoting a healthy heart. Try to introduce these healthy foods into your diet regularly. Your heart will benefit greatly!
We hope you got benefit from reading it, now let’s go back to paella casserole recipe. You can cook paella casserole using 22 ingredients and 7 steps. Here is how you do that.
The ingredients needed to cook Paella casserole:
- Use 5 T butter, softened
- Provide 1/2 C broken thin spaghetti
- Provide 1 1/2 C long grain white rice
- Prepare Generous pinch saffron threads
- Get 3-3 1/2 C chicken stock
- Prepare Flour, for dredging
- Get 1 1/2 tsp smoked paprika
- Use 4 boneless, skinless chicken thighs
- Use Kosher salt and pepper
- Provide 5 T olive oil
- Get 8 oz chorizo, chopped
- You need 3-4 garlic cloves, chopped
- Provide 1 medium onion, chopped
- Prepare 1/2 C plus a splash dry sherry
- You need 1 1#, thick center-cut fillet of cod
- Prepare 1 C frozen peas, thawed
- Prepare 2 T fresh thyme, chopped
- Prepare 2 roasted red bell peppers, chopped
- Get Old bay seasonning
- Take 1 # large shrimp, peeled and deveined
- Use 1 lemon
- Prepare 1/2 C fresh parsley, chopped
Instructions to make Paella casserole:
- 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.
- 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.
- 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.
- 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.
- 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.
- Flake the fish into pieces. Top the casserole with the fish, shrimp and sherry sauce. Divide among the plates and enjoy.
- 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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