How To make Paella Guy
1 1/2 ea Shrimp; prawns - raw
1 1/2 ea Clams; live
3 lb Chicken;- cut frying up and
1/3 c Olive oil
2 ea Lg Onion;- chopped
4 c Garlic; mashed to a paste
1/4 ts Saffron; spanish
2 ts Salt
2 c Rice; uncooked
6 c Hot water
1 c Sweet red pimientos
OPTIONAL INGREDIENTS. 1/2 lb chorizo sausages - casings removed and meat crumbled then fried for about 15 mins. in separate pan. Drain 3/4 lbs pork shoulder--cubed and well browned in separate pan. Drop raw prawns into boiling salted water and cook until they turn red. Drain, peel and dive in. Set aside. Scrub live clams in several baths of cold water to be sure all the sand is washed away. Do not open shells. Pour 1/2 of the olive oil into a frying pan and slowly brown chicken pieces. Into a Dutch oven pour the remaining olive oil and saute' the onions and garlic until tender but not brown over low heat. Add prawns, clams, chicken, saffron, salt and rice (plus optional if used. The more the merrier). Add water and simmer gently, uncovered, until the rice is cooked. About 35-45 mins. If it becomes too dry before the rice is cooked, a little more water may be added, but DO NOT stir. If some moisture remains when rice is done, put pan into a oven to dry out. Arrange strips of pimento on top and serve in the pan in which it was cooked. The latter is why it is important to carefully plan your cooking vessel. Hope you enjoy this. It comes from Sunset Magazine who seem to always hit the target. BTW, I would guess that the beans and peppers were used as fillers as generally they are not mentioned in any recipe I have seen.
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Spanish Food - WORLD CHAMPION Paella Master!! | Trip to Spain’s Paella Capital!
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EL PALMAR, SPAIN - Welcome to the small town of El Palmar in Valencia, Spain. This is a small town, but a special town because it’s the world capital of paella - a Spanish rice dish that originates from Valencia. Today we’ll be visiting a rice mill, then making a traditional Valencian paella with a world champion paella master. And finally we’ll be taking a boat trip to see the location where rice comes from.
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Paco Alonso - WikiPaella ( - Huge thank you Paco!
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Restaurante Bon Aire ( - We met up with Chef Raul, owner of Restaurante Bon Aire and who actually happens to be a world champion paella master. He’s known for his traditional Valencian paella. We made the entire recipe, starting from the beginning to the end, using the traditional ingredients that you must have for a Valencian paella. The paella was delicious, such an intense flavor of chicken and duck, snails, all simmered down to release their fat and flavor to absorb into the rice.
Total price - €420 for everything (6 adults)
It was another amazing paella day in Valencia!
If you haven’t already seen the Ultimate Paella tour in Valencia, make sure you watch it now:
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How to Make a DELICIOUS Chicken Paella at Home with Few Ingredients | Valencian Paella
How to make chicken paella at home? Well today, we are going to make an easy Valencian Paella! which traditionally has meat in it such as chicken and rabbit. it is a delicious and easy paella to make! Rice was first introduced to Spain centuries ago by the Moors as well as saffron when Al Andalus controlled the Iberian Peninsula.
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Paella Valenciana for 2
- Olive oil
- 110g / 3.8oz of Bomba rice
- 1 chicken thigh
- 1 rabbit leg
- 180g / 6oz grated tomato
- 400ml / 13.5oz of stock
- 50g / 2oz green beans
- Lima beans (garrofón) for garnish
- pinch of saffron
- salt to taste
- 1 sprig of rosemary
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Timeline:
00:00 - Intro and a bit of history
01:10 - ingredients for today
03:21 - Cooking begins!
05:12 - More tips.
09:49 - Ending!
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Time to make some Paella! I really love this festive dish! #simpol #simpolcooking #cheftatung
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This Is A Paella (Kind Of?)
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