Always Fresh Chicken & Seafood Spanish Paella
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4 Levels of Paella: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - amateur Onika, home cook Daniel, and professional chef Frank Proto from The Institute Of Culinary Education - to prepare a piping hot paella (yes, Frank finally gets to make paella!) Once each level of chef had served up their creation, we asked expert food scientist Rose to explain the choices each made along the way - both good and bad. Which paella would you pick?
Check out Frank's paella recipe here:
Learn more with Chef Frank on his YouTube Channel ProtoCooks!
and follow him on Instagram @protocooks
Follow Onika at @onikacomedy
Find Daniel at @iamdanielvictor
Looking for Rose? Head to @rosemarytrout_foodscience
Keep up with The Institute of Culinary Education at @iceculinary
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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!
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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.
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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!
Seafood Chicken Paella - 2 min cooking class
10minutemeals.com.au for all recipes. This delicious, healthy and nutritious Seafood and Chicken Paella recipe can be prepared and cooked from scratch in under 10 minutes with SunRice 90 second Arborio Base Risotto Rice.
Quick and Easy Paella Recipe
This is a quick and easy take on Spanish paella with chicken, shrimp and chorizo, flavored with garlic, paprika, cayenne and red pepper flakes. An impressive one-dish meal that's on the table in just an hour. My quick and easy paella recipe is the perfect family meal. It can be made with paella or regular instant rice and is really simple to prepare. This recipe has lots of super tasty ingredients, everything we associate with a traditional Spanish paella. Enjoy!
#quickandeasyrecipes #easyrecipe #paella #spanishpaella #paellarecipe #quick&easyrecipes
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Welcome to my Channel. I live in Canada. I retired early, a couple years ago, and fell in love with cooking. I hope to share my love for food and cooking through my videos！I’m not a professional chef, I'm just a regular person, sharing my favorite recipes. All my videos are filmed, produced, and edited by myself, I try my best to make my cooking videos really simple and easy to understand. I hope my channel is helpful to you, providing quick and easy recipes.
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Ingredients…
2 tbsp Olive Oil
160g (5 1/2oz) Chorizo, chopped
275g (10oz) Chicken breast, chopped
1/2 Yellow Onion, finely chopped
2/3 Red Pepper, chopped
1 1/2 tsp Paprika
1/8 tsp Cayenne Pepper
1 2/3 cups Chicken Stock
1 cup Rice (instant or Paella)
2 Tomatoes, chopped
1/2 cup Frozen Peas
170g (6oz) Cooked Shrimp
1/16 tsp Red Pepper Flakes
Estimated: Prep Time/Cooking Time 60 min./4 Servings