Paella Casserole

Paella CasseroleCan I be honest with you for a moment? OK, thanks. The thing is, I have been dying to make a TRUE paella for years. I have picked up the paella pan in stores too many times to count, but for some reason, I just can’t bring myself to buy one. I think I am afraid of the process for some reason that I can’t explain. If anyone out there has a great, easy recipe please let me know. But until then, I made this casserole and it simply was to die for…


Paella Casserole

Yield: 4 servings


1 (10 ounce) package yellow rice (It's yellow because of the saffron-yummy!
1/2 pound uncooked medium shrimp, peeled and cleaned
1 tablespoon fresh lemon juice
salt and pepper to taste
1 clove garlic-minced
1 tablespoon olive oil
shredded chicken from 1 rotisserie deli chicken
2 green onions-chopped
1 cup sour cream
1/2 cup frozen peas-thawed
1/2 cup green olives-chopped
1 cup Monterey Jack cheese-shredded
1 teaspoon smoked paprika


Cook rice according to package directions. Remove from heat and let cool 30 minutes; fluff with a fork.

Preheat oven to 400 degrees. Meanwhile, toss shrimp with lemon juice, salt and pepper in a bowl. Heat olive oil in a medium skillet on medium-high. Saute shrimp and garlic about 2 minutes, flipping shrimp in the middle and being careful not to burn the garlic. Remove from the heat. Combine shredded chicken, cooked rice, onions, sour creams and peas in a large bowl; toss well. Add shrimp and olives; toss gently. Spoon rice mixture into a greased baking dish. Combine cheese and paprika and sprinkle over the casserole.

Bake, uncovered 15-20 minutes or until cheese is melted and browned.

adapted from Gooseberry Patch-103 Pot Pies & Casseroles

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5 Responses to “Paella Casserole”

  1. 1
    Kimmers in the Kitchen — March 13, 2013 @ 11:54 pm

    Oh my. This looks amazing! I might just whip this up next week. Do you buy the yellow rice that comes in a bag with seasoning? That’s the only kind I know. Thanks!

    • anniebakes replied: — March 15th, 2013 @ 5:07 pm

      Yes, it’s pre seasoned in the bag!

  2. 2
    anniebakes — March 15, 2013 @ 5:06 pm

    Yes, I just buy the pre sesoned kind!!

  3. 3
    Nancy Deutman — March 15, 2013 @ 10:01 pm

    Paco’s Paella

    20 fresh, wide, flat green beans, cut into pieces
    Saffron or yellow food coloring
    1 to 2 T. (15 to 30 gr.) coarsely chopped onion
    1 whole bay leaf
    2 medium tomatoes, peeled, seeded & mashed
    1 to 2 chicken stock cubes
    1 clove garlic, minced
    1½ c. (375 ml) round rice
    2 chicken thighs or 3 legs, boned (reserve
    bones), meat cut into small pieces
    salt to taste
    Olive oil, 1/8 c. (30 ml) to start
    ½ c. (125 ml) fresh baby peas
    ¼ c. (60 ml) sliced carrots
    ½ c. (125 ml) sliced fresh mushrooms
    1 c. (250 ml) green or sweet red pepper, cut
    1 c. (250 ml) canned butter beans
    In 1 inch (3 cm) cubes
    1 bacon slice, chopped or 1 pork chop,
    cut into 1 inch (3 cm) cubes

    Pour oil and salt into 10 inch (26 cm) skillet (non-stick preferable, with slanted sides), place over medium-high heat. At same time, boil unsalted water in 1 quart (1 l) pot; keep at boiling point.

    Prepare remaining ingredients and have ready.

    Add chicken meat and bones (plus bacon or pork, if using) to skillet. Turn continuously with wooden spatula until browned on all sides (approximately 10 minutes). Add garlic and onion, cooking until golden, but not browned. Add mashed tomato meat and fry until liquid evaporates (approximately 10 minutes). Add remaining vegetables (except butter beans, if using), turning with spatula to brown on all sides.

    Pour hot water into skillet, almost to the rim. Add more hot water to pot and replace on burner and return to the boiling point. Bring liquid in skillet to a boil; boil until reduced by half. Add more hot water from the pot almost to rim of skillet; cook 5 minutes more, over high heat.

    Remove bones from skillet and discard. Add 3 to 4 threads of saffron or a pinch of powdered saffron or 4 drops of yellow food coloring or 1 t. powdered artificial food coloring. Stir into liquid gently and cook 5 minutes. Then add bay leaf add chicken cubes; taste for salt after cubes are dissolved.

    Add rice, sprinkling over entire surface and stir to distribute. Cook over high heat for 15 to 20 minutes until liquid is absorbed and rice is soft (add butter beans, if using, after 5 minutes, pressing into surface lightly). For “crunchy” texture, allow rice to “burn” slightly on bottom.

    For a special touch, at the same time the butter beans are added, sprinkle entire surface generously with Dry Sherry, Whiskey, or Brandy.

    Remove from heat, place on heat-resistant surface (not rack) and cover with absorbent material such as several sheets of newspaper or a piece of cardboard carton larger than the skillet. Leave rest about 10 to 15 minutes to steam and cool down to edible temperature.

    Garnish, if desired, with lemon slices (with Sherry, Whiskey, or Brandy, substitute orange slices if desired) or whole warm hard-boiled eggs and red pimento strips. ENJOY!

    Note: A “true” paella does not have a mix of seafood and meats – that is a recipe invented for tourists! Meats, OR game OR seafood. In this recipe you could substitute large prawns for the chicken and add some steamed mussels if you like at the end.

    • anniebakes replied: — March 22nd, 2013 @ 3:29 pm

      Thank you so much for sharing!

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