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Before you jump to Paella casserole recipe, you may want to read this short interesting healthy tips about Choosing Healthy Fast Food.
Almost every single article about reducing your weight and getting healthy informs readers to avoid drive through windows like the plague and to carry out all of their own cooking. This is literally very true. Occasionally, though, the last thing you choose is to have to prepare meals from scratch. Sometimes just about all you desperately want is to go to the drive through and get home as soon as possible. Why shouldn’t you be able to do this every now and then and not have a bunch of guilt about slipping up on your diet? This is because many of the famous fast food restaurants out there are trying to “healthy up” their selections. Here’s how it is possible to eat healthfully when you are at a fast food place.
Aim toward the side dishes. Not that long ago, the only side dish item offered by a fast food restaurant was French fries. Now lots of the fast food menus have been widened considerably. Now plenty of them offer salads. You can get chili. You can get baked potatoes. Fruit is normally offered. There are a lot of possibilities that don’t involve eating anything deep fried. Instead of the pre-determined “meal deals” make an effort to create a meal consisting of side dishes. When you choose to do this you are able to keep your fat content as well as your calorie counts low.
Fundamental sense states that the simplest way to lose fat and get healthy is to ban fast food from your diet entirely. While, in most cases, this is a good plan, if you make intelligent choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes the thing you need is to let someone else make your dinner. There isn’t any reason to feel bad about going to the drive through when you make healthy decisions!
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 it.
The ingredients needed to cook Paella casserole:
- You need 5 T butter, softened
- You need 1/2 C broken thin spaghetti
- You need 1 1/2 C long grain white rice
- Get Generous pinch saffron threads
- Take 3-3 1/2 C chicken stock
- Provide Flour, for dredging
- Prepare 1 1/2 tsp smoked paprika
- Prepare 4 boneless, skinless chicken thighs
- You need Kosher salt and pepper
- You need 5 T olive oil
- Provide 8 oz chorizo, chopped
- Prepare 3-4 garlic cloves, chopped
- Prepare 1 medium onion, chopped
- Take 1/2 C plus a splash dry sherry
- Take 1 1#, thick center-cut fillet of cod
- Get 1 C frozen peas, thawed
- Take 2 T fresh thyme, chopped
- Use 2 roasted red bell peppers, chopped
- Use Old bay seasonning
- Provide 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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