A recipe for paella that I can freeze? Or similar fish lunches I can freeze?

Question

Starting my diet again soon, and I need ideas and recipes for lunch. Its only me who will eat fish, so I need stuff that I can make and then freezer the rest of. I've not found anything about wether I can freezer paella or not, is this possible? Also, I had a recipe for prawn chowder, will that be ok to freeze? Any help is much appreciated!!

Answer 1

PAELLA RECIPE (OK TO FREEZE)

Seafood Paella With Scallops
1 tbsp. olive oil
4 cloves garlic, minced
4 1/2 cups finely chopped onions
2 cups uncooked short grain white rice
2 cups clam juice
2 cups dry white wine
3 tbsp. fresh lemon juice
1/2 tsp. paprika
1/2 tsp. saffron or 4 envelopes puro ground saffron
1/4 cup boiling water
1 1/2 cups peeled, diced plum tomatoes
1/2 cup finely chopped parsley
1 jar(8 oz) roasted red peppers drained, thinly sliced, divided
1 lb Bay Scallops
10 clams, rinsed
10 mussels, scrubbed
20 large shrimp (1 1/2lbs) shelled and cleaned

Heat oil in large paella pan over medium-low heat until hot. Add garlic and cook just until garlic sizzles. Add onions and rice, cook and stir 10 minutes or until onions are soft. Stir in clam juice, wine, lemon juice, and paprika; mix well. Combine saffron and boiling water in small bowl; stir until saffron is dissolved. Stir into onion mixture. Stir in tomatoes, parsley, and half the red pepper. Bring to a boil Turn down to low heat . Stir in scallops and peas, clams and mussels, shrimp. Cook until rice is al dente. Serve Makes 10 servings.


PRAWN AND CORN CHOWDER (OK TO FREEZE)



2-4 servings 1¼ hours 30 min prep
Change to: servings US Metric
1 large onion
2 red chilies
2 tablespoons vegetable oil
1 red pepper, chopped
3 ears fresh corn on the cob
600 ml chicken stock
salt and pepper
200 g peeled prawns
fresh coriander
3 ripe but firm tomatoes
1 lime


Peel, halve and finely chop the onions.
Deseed and chop the chillies.
Heat the oil in a large saucepan, then fry the onions, chillies and red pepper over medium heat for about five minutes.
Meanwhile, strip the leaves and silk from the corn and use a sharp, heavy knife to chop the stalk ends flat.
Stand the cob on one end, and slice downwards, cutting off the kernels.
Add those to the onion mixture and cook for another 10 minutes.
Heat the stock to boiling and add to the pan.
Bring it back to a boil, lower the heat and simmer for about 10 minutes until the corn is tender.
Season with salt and pepper.
Add the prawns and heat through.
If using raw prawns, heat until they turn pink.
Coarsely chop the coriander and tomatoes and add to the pan.
Adjust the seasoning with salt, pepper and lime juice.

Answer 2

Dom's Paella
3 tablespoons olive oil
2 teaspoons paprika
2 teaspoons salt
2 teaspoons oregano
2 teaspoons Dom DeLuise Italian Blend
20 shrimp, peeled and de-veined, tails on or off
12 large scallops
1 small onion, diced
2 garlic cloves, minced
3 cups chicken stock
½ teaspoon saffron threads
1½ cups short grain rice
1 cup frozen peas
16 clams, scrubbed
16 mussels, scrubbed
½ pound squid, cleaned and cut into rings
¼ cup roasted red pepper strips
2 or 3 lemons
Heat olive oil in a large paella pan or large skillet. In a small bowl, combine the paprika, salt and oregano and Dom's Italian Blend. Sprinkle the shrimp and scallops with spice mixture and sauté for about one minute per side. Remove from pan and set aside. In the same pan, sauté the onion and garlic until golden.
In a large sauce pan, heat the chicken stock to boiling. Add the saffron threads and turn off the heat and allow the saffron to steep in the stock.
Add the rice to the onion and garlic and stir to coat. Add the stock to the rice, bring to a boil. Lower heat and simmer covered about 15 minutes. Add peas and stir to distribute evenly. Add the clams and mussels, pushing them down into the rice. Top rice mixture with squid rings and simmer for about 5 minutes. Add the shrimp and scallops and simmer another 5 minutes or until all the liquid is absorbed and the clams and muscles open. Discard any that do not open.
Top each serving with a few red pepper strips and garnish with lemon wedges. Serves 4 to 6
http://www.domdeluise.com/recipe-2005-09.html

Answer 3

Good for you! Many, many things freeze well. I The trick is to know things that do NOT freeze well, and avoid putting them in the recipe. Some things that do NOT freeze well: Pasta (will tend to get mushy, but still tastes fine) Rice (ditto) deep fried things (fries, o rings, egg rolls, burritos) One of the best things to do is get some of those rubbermaid containers that have two sections. You can make up a mess of, say, chicken, and a bunch of broccoli, and put different sauces on the chicken and fill one section of the containers, and put the veggies in the other.

Answer 4

PAELLA

1/2 lb. salt pork, diced
2 cloves garlic, finely chopped or crushed
1/2 tsp. dried thyme
Salt
1 tbsp. wine vinegar
1/4 c. olive oil
1/2 tsp. ground coriander
1 chicken (2 1/2 lbs.), cut into serving pieces
1 lb. raw med. shrimp, shelled and deveined
1 raw lobster (2 lbs.), cut into serving pieces (may be replaced by extra shrimp)
2 chorizos (Spanish sausages) or hot Italian or Portuguese sausages
3/4 c. chopped onion
1 tsp. whole saffron or 1/4 tsp. powdered saffron
2 tbsp. capers
1/3 c. chopped fresh or canned tomatoes
1/2 c. dry white wine
2 1/2 c. uncooked white rice
3 1/2 c. chicken stock (approximately)
Freshly ground black pepper
20 mussels, well scrubbed
20 sm. clams, well rinsed (may be replaced by mussels)
1 pkg. frozen artichoke hearts, partly thawed (or jar or can of water- packed ones)
1/2 c. freshly cooked or frozen green peas
1 (4 oz.) can pimentos
Lemon wedges

In a heavy 4 quart ovenproof skillet, casserole, or paella pan, saute pork until brown. Set aside pork and keep fat in skillet.

Mix garlic with thyme, 1 teaspoon salt, vinegar, oil, and coriander. Coat chicken pieces with mixture and let stand at least 30 minutes before cooking.

In pork fat in skillet, saute shrimp quickly until bright pink; remove and set aside. Do the same with the lobster.

Fry the chorizos in the same pan until cooked, about 20 minutes. Slice and reserve.

Brown the chicken pieces in the fat remaining in the pan; you may wish to drain off some fat after browning chicken. Sprinkle chicken with onion, saffron, capers, and tomatoes. Add reserved pork pieces (optional), wine, rice, and chicken broth. Season with salt and pepper to taste. Cover and simmer gently about 15 minutes.

Steam mussels and clams in 1/4 cup water until they open, about 5 minutes. Discard any that do not open.

Preheat oven to 350 degrees. Add the shrimp, lobster, artichoke hearts, and peas to the chicken and rice. Cook, uncovered, 5-10 minutes. If all the liquid has been absorbed, add the liquid from the mussels and clams or more chicken broth. The rice should be moist but there should be no excess liquid.

When rice is properly cooked, add the pimentos and reserved chorizos. Garnish with mussels and clams, cover, and reheat in oven if necessary; reduce heat; to 200 degrees if it is to be kept warm for more than 15-20 minutes. Serve with lemon wedges.

Answer 5

PAELLA

1/2 lb. salt pork, diced
2 cloves garlic, finely chopped or crushed
1/2 tsp. dried thyme
Salt
1 tbsp. wine vinegar
1/4 c. olive oil
1/2 tsp. ground coriander
1 chicken (2 1/2 lbs.), cut into serving pieces
1 lb. raw med. shrimp, shelled and deveined
1 raw lobster (2 lbs.), cut into serving pieces (may be replaced by extra shrimp)
2 chorizos (Spanish sausages) or hot Italian or Portuguese sausages
3/4 c. chopped onion
1 tsp. whole saffron or 1/4 tsp. powdered saffron
2 tbsp. capers
1/3 c. chopped fresh or canned tomatoes
1/2 c. dry white wine
2 1/2 c. uncooked white rice
3 1/2 c. chicken stock (approximately)
Freshly ground black pepper
20 mussels, well scrubbed
20 sm. clams, well rinsed (may be replaced by mussels)
1 pkg. frozen artichoke hearts, partly thawed (or jar or can of water- packed ones)
1/2 c. freshly cooked or frozen green peas
1 (4 oz.) can pimentos
Lemon wedges

In a heavy 4 quart ovenproof skillet, casserole, or paella pan, saute pork until brown. Set aside pork and keep fat in skillet.
Mix garlic with thyme, 1 teaspoon salt, vinegar, oil, and coriander. Coat chicken pieces with mixture and let stand at least 30 minutes before cooking.

In pork fat in skillet, saute shrimp quickly until bright pink; remove and set aside. Do the same with the lobster.

Fry the chorizos in the same pan until cooked, about 20 minutes. Slice and reserve.

Brown the chicken pieces in the fat remaining in the pan; you may wish to drain off some fat after browning chicken. Sprinkle chicken with onion, saffron, capers, and tomatoes. Add reserved pork pieces (optional), wine, rice, and chicken broth. Season with salt and pepper to taste. Cover and simmer gently about 15 minutes.

Steam mussels and clams in 1/4 cup water until they open, about 5 minutes. Discard any that do not open.

Preheat oven to 350 degrees. Add the shrimp, lobster, artichoke hearts, and peas to the chicken and rice. Cook, uncovered, 5-10 minutes. If all the liquid has been absorbed, add the liquid from the mussels and clams or more chicken broth. The rice should be moist but there should be no excess liquid.

When rice is properly cooked, add the pimentos and reserved chorizos. Garnish with mussels and clams, cover, and reheat in oven if necessary; reduce heat; to 200 degrees if it is to be kept warm for more than 15-20 minutes. Serve with lemon wedges.


or check at http://www.cooks.com/rec/search?q=paella+

Answer 6

You can freeze just about anything. Try talapia. It's a white fish and it's very expensive.

If you are concerned with freezing the fish, try freezing it seperately in case it thaws at a different rate than your veggies.

Answer 7

It's okay to freeze it, but it's not okay to microwave it, unless you're doing so at home, all by yourself.

Seafood in the microwave, in a building that has other people in it, is just not polite. The smell will travel thru the A/C system, and everyone in the building will have to smell that re-cooked fishy odor all afternoon long.