How to Make Spanish Paella, Part 2
Epicurious' Around the World in 80 Dishes takes you to Valencia, Spain with a demonstration of a recipe for Paella prepared by Eve Felder of The Culinary Institute of America.
Still haven’t subscribed to Epicurious on YouTube? ►►
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
How to Make Spanish Paella, Part 2
Arroz con pollo
Receta de cocina sobre como hacer arroz con pollo y verduras.
Dentro de las múltiples posibilidades que nos ofrece el arroz para cocinarlo de muy distintas formas, hoy vamos a preparar una paella muy saludable y a la vez muy buena, como es la paella de verduras y pollo.
INGREDIENTES:
500 gr de pollo
200-300 gr de arroz tipo bomba
2 alcachofas
300 gr de espárragos verdes
1 zanahoria
170 gr de pimiento rojo
1 pimiento verde tipo italiano
125 gr de guisantes naturales
1 cebolla
2 dientes de ajo
1 pastilla de caldo de pollo
300 gr de tomate triturado
Colorante alimentario
Aceitede oliva
Sal
Exploring Barcelona and Cooking an Easy Chicken Paella
Today, we’re so excited to be in Barcelona, Spain. From its stunning architecture to its sunny beaches and amazing food, there is so much to discover in Barcelona! In this video, we’ll show you some of the highlights of the city and share a recipe for cooking easy chicken paella!
► SUBSCRIBE:
► Follow us on Instagram: instagram.com/turkswhoeat
Chicken Paella Recipe
Ingredients
4 Boneless, skinless chicken breasts
1 yellow onion
2-3 cloves of garlic
1 red bell pepper
½ cup white wine
Pinch of saffron
1 ½ cup paella rice
2 ½ cup chicken stock
1 lemon
Fresh parsley
Olive oil
Salt and pepper
Method
Begin by chipping your onion and red pepper, and mincing the garlic.
Then, heat some olive oil on medium heat in your paella pan or skillet. Season the chicken with salt and brown them in the pan. They don’t need to be cooked completely, just lightly browned.
Remove the chicken from the pan and add your onion and garlic. Season with salt and pepper. After about 2 minutes, add the red bell pepper.
Deglaze with the white wine.
Add the paella rice to the pan and cook for about 2 minutes, stirring to coat it in the oil and vegetables. Add the chicken back to the pan, then, add the chicken stock. Add the saffron once the stock is in.
Reduce the heat to a simmer, cover and cook for about 20 minutes, stirring occasionally. The paella is finished when the liquid is absorbed, the rice is cooked and the chicken is tender and cooked through. Serve with fresh lemon and parsley and enjoy!
Places we ate
Forn da pa Sant Jordi
Antigua Restaurant
Onis Coffee
Intro:
Music: Sunset On Terra by HYBRID V is licensed under a Creative Commons License. Support by RFM - NCM:
Main Video:
Music: Sunset Drive by Hotham is licensed under a Creative Commons License.
Stream:
Free Download:
Support by RFM - NCM:
Bobby Flay Makes Seafood Paella | Beat Bobby Flay | Food Network
Bobby serves up a perfectly cooked paella with chorizo, Peruvian yellow chile peppers, lobster, shrimp, clams, mussels, squid and scallops!
Watch #BeatBobbyFlay Thursdays at 9|8c or subscribe to #discoveryplus to stream the episodes:
Subscribe to Food Network ▶
To Beat Bobby Flay, you’re going to have to get to him first! In this competition series, two talented chefs go head-to-head for the chance to put their culinary skills to the test against Bobby Flay. The winner moves on to the ultimate battle -- facing off against Bobby Flay -- but not without an advantage: our challenger chooses the dish they will both be judged on. Can Bobby come up with the winning dish with no time to prepare? In this competition, the challenger may get to call the dish, but it’s anyone’s game.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#BeatBobbyFlay #BobbyFlay #FoodNetwork #SeafoodPaella #GiadaDeLaurentiis #MeredithVieira
Bobby Flay Makes Seafood Paella | Beat Bobby Flay | Food Network
Weeknight 'fun size' paella | streamlined Valencian-style, with green beans and chicken wings
Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to and add code “RAGUSEA at checkout to save 10% off your first purchase of a website or domain.
***RECIPE, SERVES 2-3***
(You could double this recipe and make it in a 12-inch pan rather than the 10-inch I use here.)
1/2 lb (227g, 6-8 pieces) chicken wings (could replace with drained canned lima beans)
1 handful fresh green beans
1 shallot
1 small sweet pepper (or half a small bell pepper)
2-3 garlic cloves
1 cup (237mL) white wine (could replace with water or stock)
1 cup (237mL) plain water (or stock)
1 pinch (I used 125 mg) saffron strands (or a teaspoon of sweet paprika)
1 cup (200g) paella rice or other short grain rice (adjust the quantity relative to the water/wine according to package directions)
1 lemon
2 teaspoons (a big squeeze) tomato paste
salt
pepper
olive oil
Heat a 10-inch (25 cm) pan over medium heat, and put in the saffron to toast dry for a minute until fragrant. Dump the saffron in a microwave-safe measuring jug and break it up with your fingertip. Pour in the water/stock/wine (two cups total liquid), microwave until hot and let the saffron steep while you do the next steps.
Heat a film of olive oil in the same pan over medium heat. Season the chicken wings aggressively with salt and pepper and place them in the pan. Don't try to flip them until the skin is ready to release pretty easily from the pan. Get them browned on all sides and nearly cooked-through while you cut up the vegetables.
Peel and mince the garlic and shallot. De-seed and mince the pepper. Trim any stems off the green beans and cut them in half.
When the wings are about done, push them to the outer rim of the pan and dump in the garlic, shallot and peppers. Stir and fry them for a couple minutes to soften them and get them a little golden brown. Squeeze in the tomato paste, stir and cook for another minute. Dump in the green beans, stir and cook for about two minutes.
Pour in all the liquid and saffron, stir and season with salt until the liquid tastes saltier than you want it, to account for the rice you're about to add. Stir in the rice, reduce the heat to a high simmer, and never stir the paella again. Just let it cook unitl the rice has absorbed most of the liquid and is almost cooked (test by tasting). If the rice is still very crispy and all the water is gone, you can always sprinkle some more water on any dry patches.
When the rice is almost-but-not-quite cooked, turn the heat up to boil out any excess water and brown the bottom layer of rice, known as the socarrat. On my gas stove, I used high heat, but on a more powerful stove you might want medium-high. Use your nose to determine when the bottom is browning and when it is about to burn — I take mine off the heat when I just start to smell burning.
Let rest at least 15 minutes before serving, during which time you can cut your lemon into wedges. Use a wide, rigid serving spoon to scrape the socarrat off the bottom when scooping onto plates. Squeeze lemon over top at the table.
The Perfect Rice Recipe (Spanish Paella)
Click to get $20 off your first three bags.
There are so many incredible rice dishes out there, but this one takes the cake as the most extravagant and simultaneously one of the easiest.
Paella Pan:
Get My Cookbook:
Additional Cookbook Options (other stores, international, etc.):
FOLLOW ME:
Instagram:
Tik Tok:
Twitter:
Facebook:
Subreddit:
---------------------------------------------------------------
Full Recipe: