HOW TO MAKE PAELLA with a Twist | Chicken and Seafood Paella
Paella with a twist! This Italian style-Paella dish is inspired by my family in Venezuela and brings the delicious salty flavours of the Adriatic sea, to your plate.
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PAELLA RECIPE
Ingredients:
1 x Capsicum
2 x Carrot
1 x Onion
Extra virgin olive oil
500g chicken breast (diced)
4-5L water
3 x sachets of saffron powder (or threads)
2kg rice
200g peas
1Kg Shelled mussels
200g prawns
12 scampi
600g Calamari
Sprinkle of sea salt
Fresh parsley
Utensils:
1 x large, deep pan
1 x large deep pot (for approx. 5L water)
1 x sharp knife
1 x wooden spoon
1 x ladle
Method:
1. Boil 4-5L water in a large pot while you prepare the ingredients for the paella.
2. Dice the carrot, capsicum and onion into small pieces.
3. Prepare the calamari by cutting the calamari strips into cubes.
4. Pour a generous drizzle of extra virgin olive oil into a large deep pan and put it on the stove at a medium-high heat to start the paella mixture.
5. Add the capsicum, carrot and onion to the pan and stir. Leave to simmer until the vegetables begin to soften.
6. Add the calamari pieces and simmer for around 10 minutes while stirring regularly.
7. Once the water has started to heat up, add 2 x sachets of saffron powder to the large pot.
8. Next for your paella, it’s time to add the diced chicken to the mix and stir using wooden spoon. This should also be left to cook for 5-10 minutes.
9. Add the prawn and saffron broth using a large ladle and stir it through.
10. Then, pour in the rice, stir once again, and add another 2 ladles of broth.
E ora si mangia, Vincenzo’s Plate…Enjoy!
Cookbook Preview: Istria: Recipes and Stories from the Hidden Heart of Italy, Slovenia and Croatia
My cookbook preview of Paola Bacchia's Istria: Recipes and stories from the hidden heart of Italy, Slovenia and Croatia, (Smith Street Books; 2021)
Shop for this cookbook on Amazon (affiliate link):
Paola Bacchia:
Cookbook Divas:
ABRUZZO ITALY - SPAGHETTI VONGOLE in Isole Tremiti Puglia
There is nothing quite as magical as having an entire island all to yourself. Today's destination is an incredible natural wonder and will take your breath away.
The day starts on a small port where we enter our own cabin for breakfast, order a morning coffee and of course a sweet to kick off the journey.
We then give up our shoes and are helped on to a beauty, a yacht, exclusively for the group and just perfectly sized.
We set off on a trip to Tremiti Islands Puglia (Isole Tremiti) and once we arrive at the first stop for the day, there is absolute beauty everywhere. Few waste time and splash straight into the water while others head to the top of the deck for a view which will leave you speechless.
The rest of the day of spent stopping at some of our favorites spots along the water where we even get a sneaky trip inside beautiful blue grottos. But the highlight is enjoying fresh oysters, scampi and slowly cooked spaghetti vongole right aboard the vessel, where the captain, doubles as a chef!
A day on the water and basking in the sun where the infinite horizon brings peace and relaxation is not only good for the soul, but also got some of our guests up and dancing (and singing, AND canon-balling into the water!)
You literally won't experience anything like this in the world, ever. Get it on your bucket list. Now.
Join our ITALY UNEXPLORED TOUR:
#spaghettivongole #spaghetti #tremiti
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????Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available)
Check out these PLAYLISTS:
????COOKING WITH MY FAMILY:
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????MAIN COURSE RECIPES:
????DESSERT RECIPES:
✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
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#italianrecipes #italianfood #italiancuisine #bestcookingchannels #foodchannel
Italiens Norden - Durch die Emilia Romagna nach Ravenna, Parma, Rimini | Wunderschön | ARD Reisen
Begleite Tamina Kallert nach Athen. Jetzt in der ARD Mediathek:
Der Bauch Italiens wird die Emilia Romagna gerne genannt. Denn aus der Region stammen zahlreiche Spezialitäten, die weltweit bekannt sind: Schinken aus Parma und der ebenfalls nach der Stadt benannte Parmesan, Aceto Balsamico aus Modena und die Pasta Bolognese, die in Bologna ganz anders heißt. Tamina Kallert reist im Norden Italiens von Ravenna bis nach Parma.
00:00:00 Emilia Romagna: Der Bauch Italiens
00:01:59 Lido di Classe
00:03:05 Ravenna
00:16:13 Lagunenlandschaft Valli di Comacchio
00:21:22 Bologna
00:34:28 Canossa
00:42:10 Parma
00:50:46 Ferrari und Imola
00:59:16 Luciano Pavarotti
01:05:05 Modena und der Balsamico
01:09:47 Cesenatico
01:16:16 Stadtburg Bertinoro
01:18:10 Rimini
01:23:41 Fellini-Museum
01:27:41 Verabschiedung
Sie macht einen Boxenstopp auf der bekannten Motorsportrennstrecke in Imola, steigt auf den Berg zur Burg Canossa hoch und begibt sich bei Modena auf die Spuren von Luciano Pavarotti, trifft dessen Ehefrau im ehemaligen Wohnhaus des Opernsängers.
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Weitere Infos:
► ARD Mediathek:
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#Parma #Ravenna #ardreisen #Bologna #Modena #Wunderschön #Reise #Urlaub #italien
Wunderschön! Von Ravenna nach Parma ist ein Film von Akuce Tschöke. Kamera: Christoph Berg, Roland Eli Sachs. Ton: Jonas Schumacher. Redaktion: Christiane Möllers. Dieser Film wurde 2023 im Auftrag des WDR produziert. Alle Aussagen und Fakten entsprechen dem damaligen Stand und wurden seitdem nicht aktualisiert.
Wunderschön produziert Reisedokumentationen für den WDR. Es werden Reiseziele auf der ganzen Welt vorgestellt. Wunderschön versucht Menschen, Kultur, Kulinarik und die Landschaft des jeweiligen Reiseziels zu zeigen und gibt Tipps für die Planung des eigenen Urlaubs.
TOP 5 | PUGLIA - Cosa Vedere e Mangiare nel 2024 | 4K
Esplora la splendida Puglia nel 2024! In questo video, ti porteremo alla scoperta dei 5 luoghi più belli e affascinanti della regione. Da Monopoli a Bari, passando per l'affascinante Ostuni, l'iconica Alberobello e il suggestivo Salento, esploreremo destinazioni che incantano con la loro bellezza unica. ????️????
Ma la Puglia non è solo paesaggi mozzafiato! Ti condurremo anche alla scoperta di tre autentiche prelibatezze culinarie: le deliziose Polpette di Pane, i tradizionali Taralli e le famose Orecchiette, piatti che racchiudono la ricca tradizione enogastronomica pugliese. ????????
Unisciti a noi in questa avventura alla scoperta dei tesori naturali e culinari della Puglia nel 2024! Non perdere questa guida completa per vivere al meglio tutto ciò che questa splendida regione ha da offrire! ✨
???? Capitoli ????
00:00 Introduzione
01:26 Monopoli
03:10 Bari
05:00 Ostuni
06:43 Alberobello
08:14 Salento
11:12 Polpette di Pane
12:14 Taralli
13:26 Orecchiette
14:41 Conclusione
#2024 #puglia #viaggi #viaggio #travel #italy #italytravel #vacation #trip #cucinaitaliana #italia #italianfood #monopoli #bari #ostuni #alberobello #salento #mare
How to clean smooth clams (callista chione) - cooking tutorial
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The smooth clams (callista chione) are tasty mollusks with a tender texture, that mostly inhabit the northern Atlantic and Adriatic Sea! Find this and more recipes with smooth clams on the Giallozafferano App (in English)
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Welcome to my cooking classes, today you'll learn how to clean smooth clams!
HOW TO CLEAN SMOOTH CLAMS
The smooth clams are mollusks with a tender texture, that mostly inhabit the northern Adriatic Sea: let's see how to clean and store them properly.
For best results, we've asked an expert for help, Lucio Perini, vice-president of the Organization of smooth clam producers.
We'll need: a flat knife with a rounded tip, and a meat mallet.
There are two types of smooth clams: light brown and dark brown. The taste and texture is the same, though.
To clean the smooth clams, hold it in the palm of your hand, with the cupped shell down. Using your thumb, push the knife into the opening to separate the shells. Insert the tip of the knife as far as it will go and slide it to one side, keeping the blade angled slightly upwards. Pry the shells open, then turn the blade over and do the same to the other side, until the shell is completely open. Now remove the grey membrane covering the clam, as well as the intestine: if you leave it on, your smooth clams will taste gritty.
If you're going to eat the smooth clams raw, the cleaning is done: keep the liquid in the shell and season with pepper or lemon juice.
If you're going to cook the smooth clams, drain the liquid into a bowl, remove the meat from the shell and place on a cutting board. Using a meat mallet like this, pound the clam meat, particularly the red foot, until thin, but not torn and tender.
Smooth clams can be stored in a variety of ways: you can place them in a bowl, cover with a damp cloth and store in the fridge for about 4 days, if you're going to cook them. Two days, if you're going to eat them raw.
You can store the cleaned clams in a freezer container, to use as needed. Otherwise, you can freeze the smooth clams with their shell, and clean afterwards. In this case, they will keep for about 2 months.