6 Seriously Easy One-Pan Recipes You Can Make Any Night

One-pan dinners are tough to kick for quick weeknight meals. The downside to this plan is it mostly means eating soup for 5 true days. We have zero opposite a warming play of duck noodle, though it’s good to have something with a tiny some-more hardness and piece each now and then. These 6 recipes broach gratifying suppers while gripping a morality of regulating a singular pan. Put down a spoon, squeeze a blade and fork, and get prepared to eat.

1. Sardinian-Style Paella

Paella This paella is delicious, easy, and full of vast season | iStock.com

Though a normal paella competence seem easy enough, it’s deceptively formidable to lift off. Usually a rice becomes a tear-jerking disaster or comes out totally underdone. This crafty recipe from Food Wine takes a easier proceed by regulating fregola, a form of pasta, instead of a grain. This part barter is a good thought since a pasta is a lot some-more forgiving.


Don’t highlight too most about anticipating a accurate seafood this recipe calls for since we can simply surrogate opposite varieties. Try clams, tiny scallops, and any of your favorite varieties of white, flaky fish.


  • Large splash of saffron threads
  • 6½ cups comfortable water
  • 3 tablespoons extra-virgin olive oil
  • 1 middle onion, finely chopped
  • 3 vast garlic cloves, thinly sliced
  • 1 bruise fregola
  • ½ bruise marinated chorizo, thinly sliced
  • 1 crater canned diced tomatoes, drained
  • 1 crater dry white wine
  • Salt and creatively belligerent pepper
  • 2 pounds vast shrimp, peeled, and deveined
  • 2 pounds red snapper, cod, or monkfish, cut into 2-inch pieces
  • 1 bruise mussels, scrubbed, and debearded
  • 1 bruise cockles, scrubbed
  • 2 tablespoons chopped flat-leaf parsley

Directions: In a tiny bowl, pulp a saffron into ½ crater of a H2O and let mount for 10 minutes. Meanwhile, feverishness olive oil in a large, low sauté pan. Add onion and garlic and prepare over high heat, stirring, until easily browned, about 2 minutes. Add fregola and chorizo. Cook, stirring, until chorizo renders some fat and starts to brown, about 2 minutes. Add tomatoes, wine, saffron liquid, and remaining 6 cups of H2O to a vessel and move to a boil. Stir in 1½ teaspoons salt and ½ teaspoon pepper. Cover and prepare over low feverishness until fregola is really chewy and soupy, about 10 minutes.

Season shrimp and fish with salt and peppers and supplement to vessel along with mussels and cockles, nestling into a fregola. Bring to a boil, cover, and prepare over low feverishness until fregola is al dente, fish is only cooked, and cockles have opened, about 12 mins longer.

Remove vessel from feverishness and let mount for 5 minutes. Fregola will catch some some-more liquid, though plate should be brothy. Discard any mussels and cockles that haven’t opened. Sprinkle with parsley, and serve.

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