Spanish Guy cooks Paella with much Love at Market | Street Food in Berlin Germany
Paella is a typical Spanish Rice Dish. Paella Originally comes from the Valencia Region and is one of the most famous Spanish Dishes in the World.
Carlos and his Pa`ti y Paella Stand offers us two delicious Variants: the Seafood Paella made from Monkfish, Baby Calamari, Shrimp and Mussels as well as the vegan Vegetable Paella with Artichokes, Green Beans, Dried Tomatoes and five different types of Mushrooms.
For a day we were able to look over the shoulder of the Spanish Paella Chef Carlos from his Weekly Market Stall “Pa ti y Paella Berlin” and see how much Love and Passion he puts into preparing delicious Paella for his Customers. Typically Spanish!
[1] PA TI Y PAELLA BERLIN / Neukölln Weekly Market, Berlin
You can find Carlos with his two Paellas on:
- Weekly market on Maybachufer every second Sunday from 9 a.m. to 5 p.m
- Weekly market at Boxhagener Platz every Saturday from 9 a.m. to 4 p.m
Contact and follow him on:
Instagram:
Facebook:
E-Mail: Ole@paellaberlin.de
[2] Paella de Marisco / Seafood Paella
This Spanish paella is with monkfish, shrimp, squid and mussels. Paella de Mariscos, which means seafood paella.
[3] Paella de Verduras / Vegetable Paella
This Vegetable Paella is vegan and prepared with various Vegetables, but all based on the Original preparation method of a classic paella from Valencia.
[4] Monkfish
Beneath the soft, scale-free skin of the monkfish lies a culinary treasure that is particularly valued in high-end gastronomy: lean, snow-white, boneless fillet meat with a tender bite that does not fall apart even when cooked. Monkfish tastes more like lobster than fish and has a very fine, subtle aroma.
[5] Baby Calamari
The Mediterranean cuisine offers many great seafood including baby calamari and calamaretti. The small calamaretti don't take a long time to cook and can be used in many different ways. Dressed with a little fennel, garlic and lemon, they already taste like a short vacation on the Mediterranean.
[6] His own Spice Blend with Spanish Saffron
Spanish saffron is toasted after harvest and therefore has a characteristic roasted aroma. In contrast, the varieties from Iran, India, Greece and Morocco are dried in the sun. The main growing area in Spain is on the La Mancha plateau.
[7] Fish Stock
Fish stock is a basic broth made from fish bones and fish heads that serves as a base for fish soups and for warm sauces for fish or other seafood dishes.
[8] Arroz Bomba / Original Paella Rice
The paella rice should be short-grain rice as it can perfectly absorb liquid and flavors. The most popular paella rice is the Spanish Bomba rice, followed by Fallera or Redondo rice.
[9] Shrimp
Shrimp are rather crunchy and firm to the bite and taste sweet to slightly mineral. They are ideal for nutritionally conscious gourmet cuisine because their meat has a high protein content coupled with a low fat content.
[10] Mussels
Mussels have a unique taste that is slightly salty and creamy, reminiscent of fresh sea water. Mussels are very nutrient-rich in proteins, iron, zinc, vitamin B12 and omega-3 fatty acids.
[11] Gazpacho - Refreshing cold Vegetable Soup
[12] Homemade Lemonade with Lemon, Lime & fresh Mint
*Many thanks for the musical accompaniment with the improvised Classic Title “Spanish Romance” by the Musician:
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New York Style Paella
New York Style Paella
3 lbs chicken thighs
1/3 cup olive oil
1-1/2 cups rice
1 lb sausage
1/2 cup diced ham
1 med onion chopped
1/2 med green bell pepper
1 t garlic powder
1/4 t safron
1/2 t salt
1/4 t black pepper
8 oz tomato sauce
1 cup boiling chicken stock
8 steamed clams
1 lb shrimp
1/2 cup peas
Music by John H Clarke - The Most Evolved
L'Arroz in un 3 stelle Michelin spagnolo con Paolo Casagrande - Lasarte***
Nel nuovo episodio della serie Italiani a... parleremo di arroz. Per scoprirne i segreti ItaliaSquisita è stata al Lasarte di Barcellona, il ristorante tre stelle Michelin di Martín Berasategui, con alla guida da più di dieci anni lo chef Paolo Casagrande, un cuoco italiano che ha trovato la sua patria gastronomica nella penisola Iberica. Casagrande presenta un Arroz all'astice a confronto con un risotto all'aragosta dalle forti influenze basche, mediterranee e dal Veneto, sua terra d'origine.
In collaborazione con Berkel
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info@italiasquisita.net
La meilleure façon de... Réussir sa paëlla - 750g
Qui ne connait pas la paëlla ? ❤️ On pourrait croire qu'il s'agit d'un plat long et fastidieux et pourtant ! Elle devient toute simple à faire avec les explications de Chef Christophe ????
La recette ????
Ingrédients (pour 4 personnes) :
- 300 g de riz rond Bomba
- 8 pilons de poulet
- 300 g de moules
- 300 g de calamars
- 4 langoustines
- 15 cl d'huile d'olive
- 100 g d'oignons
- 1 gousse d'ail
- 100 g de pulpe de tomates
- 1 poivron rouge
- 7 g de pimenton
- Safran
- 4 branches de persil plat
- 1 citron
- Sel
Préparation :
Pelez l’oignon puis émincez-le.
Lavez le poivron, coupez-le en deux, retirez les membranes blanches puis coupez-le en lanières.
Pelez la gousse d’ail.
Grattez les moules puis rincez-les.
Brossez les langoustines puis rincez-les.
Placez la poêle sur le feu, ajoutez un bon filet d‘huile d'olive et salez.
Colorez les pilons de poulet. Lorsqu’ils sont bien colorés, écartez-les vers les bords de la poêle.
Ajoutez l’oignon, le poivron et faites-les colorer légèrement.
Écartez-les vers les côtés, ajoutez les calamars pour les faire saisir puis écartez-les.
Ajoutez la pulpe de tomates au centre, la moitié du safran, l’ail et le pimenton.
Ajoutez l’eau (3 fois le volume du riz), mélangez tous les éléments puis portez à petite ébullition pendant 1 à 2 minutes.
Répartissez harmonieusement le poulet et les légumes dans la poêle.
Ajoutez le riz en pluie pour bien le répartir, mélangez délicatement puis faites cuire à petite ébullition pendant 9 minutes.
Baissez le feu au minimum et poursuivez la cuisson pendant 8 minutes.
Ajoutez les moules et les langoustines à la surface et poursuivez la cuisson pendant 3 à 4 minutes. Les moules doivent être ouvertes et les langoustines cuites.
Augmentez la chaleur à feu vif et faites cuire pendant 1 à 2 minutes pour obtenir un fond croustillant. Ajoutez le reste du safran, du persil ciselé et des quartiers de citron.
Dégustez !
Toutes les recettes et astuces sur 750g.com
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