How To make Paella a La Basquaise
2 c Raw long-grain rice
1 lb Fresh mussels
18 sm Hard-shell clams,
-thoroughly rinsed & -scrubbed 2 lb Fresh halibut cut into
-bite-size cubes Salt Freshly ground white pepper 1/2 c Olive oil
1 lb Fresh shrimp, peeled, with
-tails left on 1 lg Onion, finely minced
1 t Finely minced garlic
1 Red pepper, finely sliced
4 lg Ripe tomatoes, peeled,
-seeded and chopped 1/4 lb Proscuitto
2 sm Hot dry chili peppers
1/2 t Saffron
1 t Oregano
1 t Basil
3 c Hot chicken stock, up to
4 c Stock
1/2 lb Finely sliced Chorizo
1 c Shelled peas (blanched in
-boiling water for 5 mins)
GARNISH:
Pimiento strips 2 Lemons, quartered
Preheat over to 350 degrees. Wash the rice thoroughly under cold running water and drain. Reserve. Wash both the mussels and clams thoroughly until all sand has been removed. Do not soak them in cold water. Dry the fish pieces thoroughly with paper towels and season with salt and pepper. In a large skillet, heat 1/4 c olive oil. When it is very hot add the fish cubes and brown them on all sides. Remove them to a side dish and reserve. To the fat remaining in the skillet add the shrimp and cook them over medium heat until they turn bright pink. Season with salt and white pepper. Remove the cooked shrimp to a side dish and reserve. Add 2 T olive oil to the skillet. Add the onion, garlic and red pepper slices and cook until the onions are very soft and lightly browned. Be sure not to burn the mixture. Add the tomatoes and proscuitto, chilies and saffron. Season the mixture with salt and pepper, oregano and basil. Bring to a boil and cook, stirring constantly, scraping the bottom of the pan well, until most of the tomato juice has evaporated. Add the rice and 3 1/2 cups of chicken stock. Bring the mixture to a boil again and cook over medium heat until 1/2 of the broth is absorbed. Pour half the rice mixture into an earthenware casserole. Make a layer of fish cubes and Chorizo and top with the remaining rice. Cover the casserole and bake the rice for 25 minutes. Uncover the casserole and fold the shrimp and peas lightly into the rice. Cover again and continue baking for 10 to 15 minutes or until the rice is tender and all the broth has been absorbed. If the rice seems dry, yet still too crisp, add the remaining chicken stock. Uncover the casserole and bury the clams and mussels in the rice. Cover the casserole again and cook for another 10 to 15 minutes or until the shells of both mussels and clams have opened. Discard any mussels or clams that have not opened. Garnish the paella with pimiento strips and lemon quarters. Serve directly from the casserole.
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Spanish Paella Recipe from Restaurante La Murciana in Valencia Spain
EPISODE 553 - How to Make a Delicious Spanish Paella from Restaurante La Murciana in La Malvarrosa Valenica
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Authentic Spanish Seafood Paella Recipe | Simple Paella at Home | Chef James
Paella! Today we will make a Simple Paella At Home! This is the way we make it professionally in the kitchen, I will show you trade secrets, which are easier and can save you time when making this at home! The Marca/Sofrito can be frozen for the next time you make this as well! as it will cut the cooking time in half when you have it ready!
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Recipe: 2 people
Time: 1:30 hour
----------------
Ajo Perejil:
- 50g / one bunch of Parsley
- 2 Cloves Garlic
- 130ml / 4oz olive oil
- Salt
----
Fish Stock:
-1 monkfish head or bones of one fish.
any white fish will work. monkfish is cheap
- 150g / 5oz shrimp heads or lobster shells.
the more you add, the more color,
if using lobster shells, crush!
- 2 carrots
- 2 leeks or onions
- 1 celery
- 3 bay leaves
- 1 bunch fresh parsley (Optional)
- 5 liters / 1.3 gal of water
- Salt
------------
Sofrito / Marca
Time: 40mins:
- 2 med onions
- 1 Red Pepper
- 1 Green Pepper
- 1 can / 400g whole tomatoes
- 1 TBS paprika
- Salt
---------------------------------
Paella for 2
- 140g / 5oz of Bomba rice
- 3 TBS Ajo Perejil
- 50g / 1.7oz Sofrito / Marca
- 5 mussels
- 9 clams
- 1 large calamari
- 4 or 5 shrimp or Prawns
- 425ml / 14.5oz of stock
-Enjoy!! :)
-----------------------------------------------
Timeline:
00:00 - Intro
01:27 - How to make Ajo Perejil
02:00 - How to make Fumet
02:27 - How to make Sofrito / Marca
04:19 - Cleaning Prawns and tips
05:17 - How to make the Paella and overview
06:10 - To start the Paella!
08:21 - How to finish the Paella and Trade Tips!
10:51 - How to cook the Prawns
11:24 - more tips!!
12:04 - Ending, Result and last tip!
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Recette : Paella traditionnelle de Guillaume - Les Carnets de Julie - Paella à la carte !
LA RECETTE CI-DESSOUS ????
Recette : Paëlla traditionnelle de Guillaume - Les carnets de Julie
Pour 6 personnes
Temps de préparation : 40 minutes
Temps de cuisson : 30 minutes
Temps de repos : 5 minutes
Ingrédients :
1,2 kg de poulet (cuisses, arrières cuisses et ailes)
800 g de lapin (soit environ un demi lapin coupé dans le sens de la longueur)
600 g de haricots verts plats (appelés aussi « haricots coco » ou « ferradura)
400 g de haricots blancs plats (le « haricot de Soissons » est le plus proche ou Garrofó en Valencien)
2 grosses tomates
40 brins de Safran
1 kg de riz rond et court
3,5 dl d’huile d'olive A.O.C. de Valencia, ou toute huile Extra méditerranéenne
2,5 l d’eau
Sel blanc et fin
Coupez en morceaux le poulet et le lapin de manière uniforme et salez. Ensuite, nettoyez vos haricots verts et blancs et découpez-les.
Pour obtenir un jus, râpez les tomates manuellement à l’aide d’une râpe à fromage et jetez la peau.
Mettez votre plat à paëlla sur le feu. Faites chauffer l’huile dans le plat et dès que celle-ci est bouillante, dorez la viande à feu doux. Il vous faut bien la roussir sans trop la cuire. Réservez la viande en cercle sur les bords de la paëlla. Faites attention à ce que votre feu soit bien au milieu pour que la viande ne cuise plus. Ajoutez les haricots verts au centre, faites-les frire légèrement dans l’huile de la viande (attention à ne pas les brûler). Salez. Réservez les légumes sur les bords de la paëlla avec la viande. Ajoutez la tomate râpée au centre. Faites-la réduire, jusqu'à ce que l’eau des tomates s’évapore complètement. Mélangez-le tout délicatement à feu doux avant de passer à l'étape suivante.
Versez l’eau chaude. Laissez réduire le tout pour que le bouillon se fasse (el Caldo, en espagnol) à feu vif. Introduisez les haricots blancs à cette étape s’ils sont secs. Ajoutez le safran. Lorsqu’un quart de l’eau s’est évaporée, il ne doit rester que 3 volumes d’eau. Surveillez alors le goût de l’ensemble et vérifiez bien que le tout est “un peu” trop salé. Ajoutez le riz dans la Paëlla, mais seulement quand l'eau est en ébullition à gros bouillon.
Enfin, il faut toujours laisser reposer la paëlla quelques minutes avant de la servir. S'il manque un peu de cuisson au riz vous pouvez la couvrir pendant minimum 5 minutes avec des feuilles d'aluminium, de journaux ou un grand chiffon.
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En sillonnant la France depuis 5 ans pour les « Carnets de Julie », j'ai pu constater que les recettes les plus appréciées étaient également les plus discutées. Il y a autant de versions du gratin dauphinois, de la blanquette ou du tiramisu que de cuisinier(e)s! Faut-il précuire les pommes de terre du gratin dans le lait, blanchir la viande de blanquette dans l’eau, utiliser des blancs d'œufs dans le tiramisu …? Difficile de trancher car la cuisine relève avant tout de l’émotion et de la transmission. Quand bien même nous savons le comment, nous sommes rarement en mesure d'expliquer le pourquoi de ce que nous faisons. C’est justement pour démêler les idées reçues des véritables astuces et tenter d’élaborer la meilleure recette de nos classiques que j'ai voulu faire appel à Thierry Marx, chef étoilé mais aussi formateur de jeunes cuisiniers dans le cadre de son école cuisine mode d'emploi, ainsi qu’au chimiste Raphaël Haumont, spécialiste de l’alimentation. Après avoir vu les carnets de Julie révisons nos classiques, vous ne pourrez plus jamais louper vos plats favoris!
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