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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 {The Basics of Being Healthy. Getting A Healthy Eater

The majority of us have a pretty good idea of what healthy eating is: plenty of fruits and vegetables and not as much fat and sugar. Nevertheless, when it comes to kids, knowing what’s healthy is simply the start. And even in the event you keep’healthy' it doesn’t indicate that your kid will eat it.

There is hope. Kids need some additional encouragement and guidance along with a few of those strategies your kid is guaranteed to eat healthy.

Make a gatekeeper.

It is likely that the simplest way to get your children to eat healthy is to remove the less-healthy options. Take control on what food and snack choices are in your property. If a kid is hungry they will eat it when there isn’t an alternative. Have you ever heard of a child starving to death as his parents wouldn’t feed him potato chips?

Keep healthy food in sight.

As for those less-than-good-for-you foods, keep them in high cabinets and out of your kid’s reach. Arrange your fridge and cabinets so that healthy foods are the first foods you see. In the event you choose to have some unhealthy choices in the home keep them out of sight and you and your kids will be much less likely to choose them as a option.

Make healthy food convenient.

Wholesome foods, especially fruits and vegetables require little preparation which is wonderful for your own’starving' kid and you. You could be surprised at how many more fruits and vegetables that your kid will eat simply by using them visible and easy to catch.

Make learning about food enjoyable.

Plant a vegetable garden as a family endeavor and put your child responsible for watering and picking the ripe vegetables. Children who are involved are more likely to be a willing participant in the eating process.

Keep an eye on Portion dimensions.

Parents frequently stress over how much their kids should be eating. Whether you are attempting to obtain a discerning eater to take a bite of green or limit the sum of dessert that your sweet-toothed kid wants watching portions is essential. Knowing the extent of a healthy portion will provide you some fundamental perspective. You are able to use the USDA’s Guidelines for Healthy Eating to find out about just what a healthy portion is.

Keep in mind that eating foods together is not only a excellent way to grab on your family’s day it is also the perfect time to role-model healthy eating habits.

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

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

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