Exquisite (SPANISH MIXED PAELLA) Recipe: Unleash the Flavors of the Mediterranean in Every Bite
#paellademarisco #mixedpaella #paellarecipe #cooking #easyrecipes #recipes #easyandsimple #portuguesefood
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The video is a step-by-step guide to making the traditional Spanish Perfect Mixed Paella. The chef takes us through the entire process, starting with the preparation of the ingredients, which include rabbit, chorizo, shrimp, mussels, and vegetables like red pepper, green beans, and peas. The recipe involves creating a flavorful broth with saffron, cooking the rabbit and chorizo, and layering the ingredients in a large paella pan.
The chef expertly shows how to assemble the dish by evenly distributing the rice and broth mixture, and properly cooking the seafood. Throughout the video, the chef provides helpful tips and tricks on how to ensure the paella turns out perfect every time.
The finished dish is a stunning presentation of colorful vegetables and seafood arranged on top of the rice, creating a delicious and visually appealing meal. The video ends with the chef inviting viewers to enjoy the dish with a glass of Spanish wine.
Let's get started!
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Seafood Paella
CourseDinner
CuisineMediterranean
Servings
4 people
Cook Time
40 minutes
Ingredients
pinch saffron
2 tbsp olive oil
1 bunch spring onions trimmed and chopped
1 tsp garlic chopped
225 g paella rice or risotto rice
150 g frozen peppers chopped or sliced
900 ml fish stock or vegetable stock
100 g frozen peas (petit pois or garden peas) thawed
225 g frozen salmon wild Alaska fillet, thawed and cut into chunks
225 g frozen pollock (or wild Alaska halibut/pacific cod) thawed and cut into chunks
100 g crab wild Alaska crab, cut into chunks
100 g frozen prawns cooked and peeled, thawed if frozen
2 tbsp frozen parsley chopped
Servings:
4
people
Instructions
Put the saffron stands into a small bowl and add 3 tablespoons boiling water. Leave to infuse for about 10 minutes.
Meanwhile, heat the oil in a large sauté pan or non-stick frying pan and gently fry the spring onions and garlic until softened, but not brown.
Add the rice and red pepper to the pan with the saffron and its soaking liquid. Stir in the stock. Bring to the boil, then reduce the heat and simmer for 15-20 minutes, stirring often, until most of the liquid has been absorbed.
Add the petit pois or garden peas, salmon, white fish and crab. Cook gently, stirring occasionally, for 5 minutes, and then add the prawns and parsley. Stir them through and cook for another 1 or 2 minutes to heat thoroughly. Season to taste, then serve.
Cast Iron Paella ( Full Recipe)
Paella can be difficult to make at home especially without a paella pan. Follow this recipe to make it in a large cast iron pan. Paella rice which is known as Bomba rice can be hard to find but it does make a pretty significant difference in the end product. If you really want an alternative then the closest rice would be arborio rice, however it will come out mushier.
Use any type of seafood you want just try not to overcrowd the pan. Enjoy!
Ingredients
- 1 tsp spanish saffron
- 2 tsp paprika
- 3 garlic cloves minced
- 1 cup small diced onions
- 1 cup small diced red bell pepper
- 1 cup small diced tomato
- 1/4 cup small diced chorizo sausage
- 1 cup chicken broth
- 1 cup clam juice
- 1 cup bomba rice
- parsley for garnish
seafood used
- 6 large white shrimp
- 6 littleneck clams
- 9 green mussels
Song: Nekzlo - Moments (Vlog No Copyright Music)
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Video Link:
How to Peel a Watermelon. Cool Trick. Surprise Everyone!
How to Peel a Watermelon. cool trick. Surprise Everyone!!!
Now I will teach you how to peel a watermelon. When you repeat this trick, all your friends will be surprised. Not only will they be surprised, they will be simply shocked by your trick with an ordinary watermelon.
Friends, do not waste your time, buy a few watermelons, start training right now.
Professional Baker Teaches You How To Make PAELLA!
Anna cooks up a lakeside Paella.
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INGREDIENTS
3 Tbsp (45 mL) olive oil
2 cup (500 mL) chopped leeks, washed
¾ cup (175 mL) diced celery
¾ cup (175 mL) diced carrot
2 Tbsp chopped fresh oregano or marjoram
2 cup (500 mL) Arborio or Carnaroli rice
8 cup (2L) chicken stock or water
3-4 threads saffron
1 ½ cup (375 mL) fresh corn, taken off the cob
1 cup (250 mL) diced red, orange or green (or mixed) bell pepper
1 cup (250 mL) diced zucchini
1 cup (250 mL) diced tomato
1 Tbsp (15 mL) finely grated lemon zest
2 lb(s) (900 g) pasta clams, washed
2 lb(s) (900 g) mussels, washed with beards removed
1 lb(s) (450 g) diced white fish, such perch or pickerel, or other fish, such as salmon
1 lb(s) (450 g) peeled shrimp
3 Tbsp (45 mL) lemon juice
2 Tbsp (30 mL) chopped fresh dill
salt and pepper
DIRECTIONS
1. In a large sauté pan (or other flat-bottomed pan) over medium heat, heat oil and add leeks, celery, carrot and oregano or marjoram. Sauté until leeks are translucent, about 5 minutes. Add rice and sauté 4 minutes, to coat with oil.
2. Pour in 3 cups of stock, add saffron and stir until mixture begins to simmer. Add corn, pepper, zucchini, tomato and another 3 cups of stock.
3. Once simmering again, add clams and cook until they begin to open. Add mussels, and again, simmer until they begin to open, adding more stock if needed. Add white fish and shrimp and stir until shrimp turn pink.
4. Check that rice is tender (and cook a bit longer if needed), then add lemon juice, dill and season to taste. Serve immediately.
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How To Make Spanish Paella | Omar Allibhoy
Ok before you shout at us, recipes for paella differ from region to region, and this seafood-free version is Omar's take on the classic Paella Valenciana. Traditionally made with chicken and rabbit, Omar caramelises the meat and vegetables before adding the rice and must have ingredient – saffron. Garlic, smoked paprika and rosemary all add to the incredible flavours of this dish designed to bring everyone to the table. Serve with a wedge of lemon and enjoy.
For this and loads more delicious Spanish recipes check out Omar’s book Tapas Revolution:
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Daiquiri Cocktail |
Spanish Stew |
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Enquiries: shy@shypr.co.uk
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