How To make Inland Paella
3 tablespoons olive oil
8 chicken breast halves
8 chicken thighs
4 medium onions
chopped
3 cloves garlic :
crushed
2 cups rice -- uncooked
3 -4 hot link sausages smoked, sliced
5 cups beef broth :
OR chicken broth
pinch saffron salt and pepper to taste 1 7 ounce clams :
undrained, minced
1 pound shrimp boiled, cleaned
1/2 10 oz pkg frozen peas :
barely cooked
1 4 oz jar pimientos -- drained
Here's a dish to fit a King! Heat oil in large skillet, and brown chicken. Remove to a large, lightly greased casserole and set aside. Add more oil to skillet, and saute onions and garlic until onions are golden and tender. Add rice and saute until golden. Add to casserole. Fry all grease out of sausage slices; add them to casserole. Pour 4 cups of the bouillon in which saffron has been dissolved over the mixture. Add salt and pepper, cover and bake at 325 degrees until chicken is done, about 1 hour. During cooking, check to see if rice has absorbed all the bouillon; if it has, add remaining cup; continue adding bouillon if necessary; the rice should be cooked through, but not mushy. It should also be yellow! Just before paella is done, add clams and their juice, and the shrimp. When fully done, sprinkle top of casserole with cooked peas and pimientos cut in
How To make Inland Paella's Videos
How to make chicken paella
This Spanish favourite is easier than you think. Just follow our steps!
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3. Paella with chicken and chorizo:
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LEFTOVER MEAL #14 - MEAT & FISH PAELLA
Meal fourteen shows how I utilized the leftover cauliflower with pork chop, chicken, sea bass fish, kale, parsley, mint, lemon to make a paella.
EXTRA INGREDIENTS:
Rapeseed oil
X2 chopped garlic cloves
X1 chopped white onion
X1 large cup of Paella rice (ONLY use a small cup if you serve 2-3 people and don’t want leftovers)
X2 large cups of fresh stock (beef, chicken, fish or a mix)
TOMATO SAUCE RECIPE:
1. Blanch x4 large vine tomatoes in boiling water for 10 mins
2. Run cold water over the toms to cool
3. Peel all the skin off
4. Add passata to bowl with a good squeeze of tomato puree
5. Mash it all up (can add herbs/pepper)
PAELLA RECIPE: Prep time 10 mins. Hob cooking time 10-15 mins with 1 cup of stock then REDUCE
1. Heat rapeseed oil with chopped garlic and white onion
2. Add teaspoon chipotle paste and dried thyme
3. Add paella or arborio rice
4. Add a glug of stock
5. Add homemade tomato sauce
6. Add pre-browned chicken (preferably skinless thighs on the bone)
7. Add the rest of the large cup of stock
8. Sear port chop for 5 mins and cut into chunks
9. Add chopped parsley, pork chop and squeeze of lemon
10. Add LEFTOVER cauliflower and curly kale
11. Add paprika and mint then add another cup of stock and half a cup of water.
12. Put paella dish into the oven and cook for 15 - 20 mins at 150c. (NOT if using chicken breast - use hob)
13. Add chunks of sea bass fish and lemon wedges
14. Oven cook at 200c for 10 - 15 mins until stock reduced and fish skin crispy
(ONLY adds a little more water if you like softer/wetter rice rather than a crispy socarrat base/dryer rice.)
TOMMY TIPS:
1. Use a deep straight-edged pan with metal handle ideally.
2. For every cup of rice use 1 and 1/4 cups of stock.
3. Let the paella rice preferably or arborio rice soak up the stock before adding more, stirring occasionally.
NOTES:
1. I added a touch of water whilst adding the fish AS I was making a softer risotto from the leftovers if you want a socarrat (crispy rice base) DON’T add more water!
2. I added a large cup of rice, this is for four meals and stuffed peppers, ONLY use a small cup of rice for 2-3 meals.
3. If using chicken breast cook on the hob for 20 mins and ONLY 10 mins in oven whilst fish are cooking.
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Off Season 204: Paella Valenciana
I make paella the way it's meant to be made -- live fire-style. Taped outside Cape Cod Community Media Center in Yarmouth, MA in September 2008; the recipe is at
THE PAELLA CATERING
PAELLA BIRTHDAY PARTY AT SYDNEY WHAT A GREAT FUN.
Episode 1: Let's Talk... Paella
[Activate English subtitles as part of the video in Spanish]
Hi everyone, and welcome to Episode 1 of Let's Talk Food... With Abbas.
When I was around Valencia this summer on holiday, I stumbled across the Els Paeller's restaurant on the way back from the beach one day. I stopped by for a lovely meal, followed by a chat with with the Head Chef to learn a little more about paella. We talked about it's culture, how the dish developed to be what it is today, and to get some tips how to take mine to the next level
For more information, and a recipe of my take on the dish, click here:
IG:
Recording: Zuzia Rabikowska (
Origins of Paella, Sangria, Tapas And Other Traditional Spanish Food And Drinks
Origins and history of Spanish food and drinks ► I sat down and talked with a food tour guide in Spain. Her name is Molly and you might have seen her in the Granada episode from the podcast series. We talked about what Spanish love to drink and eat: paella, sangria, beer in MacDonalds, tapas, valenciana, olive oil.
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⏱️ TIMESTAMPS:
0:00 Intro
1:15 History and definition of Spanish Tapas
5:55 Origins of Paella
11:12 Origins of Sangria
25:30 Mango Honey
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► About the guest:
Molly is from Nottingham, UK but has lived in Spain since 1998. Initially in Barcelona but now in Granada, in Southern Spain. Fluent in Spanish and passionate about local gastronomy and tapas. you can find her on social media as @piccavey or at her blog piccavey.com
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► Mentions in the Podcast:
Everything you need to know about Spanish Paella
Spanish Tapas Culture
What is the difference between a Racion, sharing plate and a Tapa?
Why is Olive Oil so important in Southern Spain?
Local produce in Andalucia
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