EASY PAELLA (Pinoy-style)
EASY PAELLA (Pinoy-style)
¼ cup chopped onions
¼ cup chopped red bell pepper
1 tablespoon minced garlic
¼ cup tomato sauce
2 teaspoons turmeric or atsuete powder
1 cup uncooked rice, ordinary
1 cup uncooked, glutinous
4 ½ cups water
1 pc broth cube
Salt and pepper, to taste
For toppings:
Canned mushrooms
Canned green peas
Canned red pimientos
1 pc Hungarian Sausage, sliced
4 pcs Boiled eggs
12 pcs shrimps, optional
Quick & Easy Paella - Oven Baked Sausage & Shrimp Paella Recipe
Learn how to make a Quick & Easy Paella recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Oven Baked Sausage & Shrimp Paella Recipe!
RICE AND SHINE with this BEAUTIFUL golden Paella Recipe
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LEARN HOW TO MAKE A BEAUTIFUL VEGETARIAN VEGAN PAELLA RECIPE TODAY!
LAY HO LAY HO! This is one of those dishes that's perfect for a lazy one pan day or fit for a king and queen on those romantic date nights. Join me in this episode and learn how to make a delicious vegetarian / vegan paella recipe right at home!
Ingredients:
3 pieces garlic
1 small red onion
150g asparagus
1/2 red bell pepper
1 tomato
2 tbsp olive oil
1/2 cup canned chickpeas
generous cup artichoke
2 tsp sweet paprika
pinch of salt
1 1/2 cups veggie stock
1 cup arborio rice
generous pinch of saffron
Directions:
1. Finely chop the garlic and dice the red onion. Break off the woody parts of the asparagus and chop into bit sized pieces. Finely dice the red bell pepper and tomato
2. Heat up a nonstick pan to medium heat. Add the olive oil followed by the red onions. Sauté for 2min
3. Add the chickpeas and artichoke. Sauté for 2min. Add the garlic and asparagus. Sauté for another 1-2min
4. Add the sweet paprika and give the pan a stir. Add the red bell pepper, salt, and tomatoes. Sauté for 1-2min
5. Add the veggie stock and distribute the arborio rice throughout the pan. Add the saffron. Then, gently submerge the rice into the liquid and bring to a boil
6. Cover and cook on medium low for 15min. Then, turn the heat off and let the rice steam for 10min
7. Turn the heat to medium high and cook the rice uncovered for 4-5min. Squeeze over some fresh lemon juice and serve
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Authentic Spanish Seafood Paella Recipe - Colab With Best Bites Forever
EPISODE #141 - Authentic Spanish Seafood Paella Recipe
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Equipment and Ingredients I use - Amazon Affiliate Links:
MY PAELLA PAN:
SPANISH ROUND RICE:
SAFFRON:
SPANISH SMOKED PAPRIKA:
MICROPHONE I USE:
CAMERA I USE:
EXTRA VIRGIN SPANISH OLIVE OIL:
SWISS DIAMOND 9.5¨ NONSTICK FRY PAN:
SWISS DIAMOND 2.2 QT SAUCE PAN:
SWISS DIAMOND 10 PIECE KNIFE SET
JOHN BOOS WOOD CUTTING BOARD:
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MUSIC: Shades of Love
Spanish Paella Recipe with Seafood
Learn how to make this authentic Spanish Paella recipe that is loaded up with vegetables, chicken, and fresh seafood!
Paella in its simplest form is chicken or rabbit that is cooked with sofrito, Bomba rice, and broth. This version of paella is known as Paella de Valencia. We oftentimes think of paella being a combination of proteins such as chicken, sausage, and seafood. This however is incorrect and is almost always one or the other and never a combination. When only seafood is used as the main protein, it is known as Paella de Mariscos.
Ingredients for this recipe:
• 6 total chicken parts (3 each thigh and drums)
• 2 tablespoons olive oil
• 2 peeled and small diced small yellow onions
• 1 seeded and small diced red bell pepper
• 3 finely minced cloves of garlic
• 2 cored and medium diced fresh tomatoes
• 4 ounces prepared squid
• 2 teaspoons paprika
• 2 cups bomba rice (or short grain)
• pinch saffron threads
• 4 cups chicken stock
• 12 fresh mussels
• 6 fresh clams
• 6 extra-large shrimp (U10)
• ½ cup peas
• sea salt and pepper to taste
Serves 12
Prep Time: 10 minutes
Cook Time: 90 minutes
Procedures:
1. Season the chicken well on both sides with salt and pepper. Set aside.
2. Add the oil to a large 13-inch paella pan over medium to medium-high heat and add the seasoned chicken and cook for 6-8 minutes per side or until browned and most of the way cooked.
3. Remove the chicken from the pan and set it aside.
4. Add the onions to the pan and caramelize over low to medium heat for 10 minutes or until well browned.
5. Stir in the peppers and garlic and continue to cook and stir for 8-10 minutes or until the peppers are tender and roasted.
6. Add the tomatoes and cook for about 8-10 minutes or until the tomatoes are broken down.
7. Stir in the rice and saffron and cook for 3-4 minutes.
8. Next, add in the stock and season very well with salt and pepper and mix everything together until combined.
9. Add back in the cooked chicken along with the mussels, clams, shrimp, and peas spread evenly throughout the pan.
10. Cook over low to medium heat for 20 minutes or until most of the stock is gone and barely bubbling on the top.
11. Cover the pan and cook over low heat for 15 minutes.
12. Garnish with optional chopped fresh parsley.
Chef Notes:
Make-Ahead: This recipe is meant to be eaten right away. You may be able to leave the cover on the pan of the paella and keep warm for maybe 30 minutes before serving.
How to Reheat: Add the desired amount of paella to a pan along with a few tables of liquid and cook over low heat while stirring until hot. You can also warm in the microwave.
How to Store: Cover and store for up to 2 days. This recipe will not freeze well.
If you cannot get the authentic rice used in this recipe, Bomba, then substitute with arborio or any other short-grain rice.
Here is the pan I used (this is an affiliate link that allows me to make a few dollars if you chose to buy it):
Broth or stock options include: chicken stock, fish stock, shrimp stock, or water
You can use 1 cup of canned crushed tomatoes as a substitute for fresh tomatoes.
Binging with Babish: Paella from Parks & Recreation
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