2 Lb. chicken parts 2 Tbsp. oil 2 Cans chicken broth 2 Small Cloves garlic -- chopped 2/3 C. raw regular rice 1/2 C. chopped canned tomatoes 1/2 C. chopped green pepper In skillet brown chicken in oil; pour off fat, add broth and garlic. Cover, cook on low 15 minutes; add remaining ingredients. Cover, cook 25 minutes more or until liquid is absorbed. Stir now and then. Serves 4.
How To make Chicken Paella3's Videos
Receta paella valenciana auténtica
Receta de la paella valenciana auténtica. Amadeo Faus nos descubre como hacer la receta de la paella tal y como la hacían sus padres y sus abuelos. La paella valenciana dispone de una receta oficial pero hemos de tener en cuenta que admite variaciones, sobre todo porque la paella siempre se hizo con los ingredientes ´de los que se podía disponer. Hemos de recordar que antiguamente se cocinaba con los productos que daban las diferentes estaciones, estos platos tradicionales nacen en una época en la que no se disponía todavía de frigoríficos. Pollos y conejos había en cada casa hasta mediados de siglo XX y todos tenían su huerto de frutas y hortalizas, además ecológico. Esperamos que disfrutéis el plato.
INGREDIENTES para 6 personas • 600 g de arroz redondo • 700 g de pollo troceado. • 500 g de conejo troceado. • 350 g de bajoqueta verde “ferraura”. • 150 g alubias del pinet • 250 g de garrofó • 4 cucharadas soperas de tomate natural triturado. • Tres dientes de ajo picado fino. • 3 o 4 caracoles especie “xonetes” por persona. •2 cucharadas de pimentón dulce. •Azafrán •Sal. •150 ml de aceite de oliva virgen extra
Paella de Marisco: A Seafood Paella Recipe
#paellarecipe #paella #studentenfutter
In this video, we will be showing you how to make a delicious Paella de Marisco, a traditional Spanish seafood paella. This dish is a staple in Spanish cuisine and is perfect for a special occasion or a big family gathering.
When I lived in Granada, I learned how to make paella the right way. How we show it here however is not completely correct, as we made some adjustments to make it easier and more accessible. Like this, the paella is done in under half an hour. Please read the Tips&Tricks for the best results.
Ingredients - Paella (3-4 servings) 300g rice (ideally Bomba, Yasmin is also fine) 900ml stock (ideally seafood, but you can also use any other stock you have at home) 125g seafood 1 bell pepper 1-2 tomatoes 1 onion 2 tsp paella spice mix (if you can‘t find this, here is how you can mix it from spices you might already have at home:
Tips & Tricks: When cooking the rice, you first want to boil over high heat for about 10 minutes. Then add the seafood back in and reduce to medium heat. After this point you don‘t want to stir at all. It should be done after about 10 more minutes. It will set and you might have a few burnt bits but that‘s how it is supposed to be. Roast the rice for a few minutes (maybe about 2) before adding in the spice mix and the stock. I forgot this step in the video but I highly recommend, as the rice is less likely to turn mushy and more likely to stay as individual rice corns. If you want to do it the right way, first sauté the onions (about 10 min), then add in the bell pepper (about 10 min), and finally the tomatoes (5 more min). But you can also just do it as I did it in the video an add in everything all at once. Paella is also good without saffron, but better with.
Yours, Chris & Flora
Miguel Maestre - 3 Min Chicken & Chorizo Paella
Learn to cook Miguel Maestre's delicious 3 Min Chicken & Chorizo Paella step by step and transform your weekly dinners!
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THE ART OF COOKING PAELLA 3
Created on November 27, 2009 using FlipShare.
Daequan's Dad Made Some Paella 3
LA PAELLA ESPAGNOLE ???? Voici comment la réussir à tous les coups
LA PAELLA ESPAGNOLE ???? Voici comment la réussir à tous les coups
Abonne toi par là ➡️ sans oublier d'activer la cloche????
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Ingrédients :
750g de riz rond 1 oignon 1 poivron rouge 3 gousses d’ail 100ml de coulis de tomate 1 c.à.a de concentré de tomate 80g de Petits pois 300g de crevettes 300g de calamars Sel, poivre, paprika, chili, safran 1,2L de bouillon de poisson Quelques Moules 6 Crevettes jumbo Quartiers de citron
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