Oven Cooked Paella

Although traditionally made by fire, paella can also be made in the oven. It takes longer, as the heat applied is not as intense, but the result is also very good. This Oven baked Paella is very tasty!

It is important to put the seafood the last few minutes so that they don’t get too dry. Surely if you follow these steps, you will get a delicious oven-baked Paella!

Heat the olive oil in a paella pan or frying pan suitable for placing in the oven, at a medium temperature. Add the onion to the hot oil and sautée for 5 minutes.

Chicken And Chorizo Paella

Next, remove the seeds from the pepper and chop it into small cubes, add it to the frying pan and sauté it with the onion until it softens slightly.

Then add the chorizo and chopped garlic and stir all while cooking for 1 minute. Add the tomato paste and paprika, stir and allow to sauté for another minute.

Next, add a generous amount of salt and pepper and add the rice. Stir it to take color and crumble the stock cube into a cup of broth that you will then pour.

How To Make Paella In A Dutch Oven

Let everything cook until the liquid is absorbed, it will take about 4-5 minutes. Pour the rest of the broth and the saffron strands, and increase the temperature.

Now cover the paella pan with aluminum foil and put it in the oven. Let it bake for 30-35 minutes until you see that the liquid has been completely absorbed.

After taking the paella pan out of the oven and place the mussels, peeled prawns, sausages and peas on top, remove it, cover again and bake for another 10-15 minutes, until you see that the mussels have opened and the prawns are pink.

Baked 'paella' With Shrimp, Chorizo And Salsa Verde Recipe

Finally, remove it from the oven and leave it covered until ready to serve. If you see any mussels that have not opened, remove them. You can sprinkle some parsley on top before serving.

The great thing about this Oven Baked Paella is that you don´t really need to be there while it’s cooking, let the oven do the work!

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Chicken And Chorizo Paella Recipe

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Oven Paella With Chorizo, Clams & Shrimp From Sheet Pan: Delicious Recipes For Hands Off Meals By Kate Mcmillan

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.I love social, sharing food, dont get me wrong... I love doing all the complicated cooking with massive of elements and presenting beautiful plates of food, but on a super cold Wednesday night with good friends, snow and wind howling outside, all you need is a big bowl of love, red wine, and good company. Paella, is one those dishes to me. Like risotto, but less stress, and this little beauty is no stress, pop it in the oven, cook, serve. Easy. This is taken from Orlando Murrin, a total hero of mine since he opened a boutique guest house in south west france and then published a cook book, a Table in the Tarn. This is one of my favourite books, in another life I was lucky enough to own a house in Provence, this cookbook was used again and again... my favourites gems will be published here from the book, I can promise! The beauty of a paella, almost anything goes, you can add, take away, scale up or down. Add mussels, fresh tomatoes, rosemary, or chilli flakes, or as I did last night a good glug of Sherry and a knob of butter... The only rule, as Orlando says is you must must must use paella rice.

Heat the oven 220c/200 fan. Or gas mark 8. Put the chopped tomatoes, stock, paprika and saffron in a large saucepan, bring to the boil and simmer for 5 minutes, make sure it is pipping hot.

Put the onion and garlic into a large roasting tin or ovenproof dish and drizzle with olive oil. Mix and pop in the oven for 15 minutes until the onions begins to turn brown.

Hy Vee Seasons

Stir in the rice, chicken, chorizo and hot stock, tomato mixture. Season well and return to the oven for 20 minutes, uncovered.

Stir in the prawns and peas and return to the oven for 5-10 minutes until everything is cooked through. Add the lemons and a really nice tip is to return it all to the oven for a few minutes for the lemons to warm through and be even more juicy. Serve immediately with a crisp green salad, and fresh bread... xxx