Seafood Paella 2016
Paella has often been called the national dish of Spain and with good reason. It originated there and is about as delicious a meal you may taste anywhere on earth! There are many variations of paella; inland there is sausage and game paellas which include green beans. Along the coast, the seafood paella reigns supreme!
Authentic Paella
I think #Paella is the perfect dish for large gatherings with friends and family because everyone can choose from the variety of ingredients according to their taste. Since recipes such as this use so much chicken stock, the quality of your stock will have an impact on the finished dish. I usually make homemade chicken stock (see my recipe), but you could also try adding some spices to store bought stock if you prefer. I serve this dish with #Sangria (see recipe) or a nice white wine.
Ingredients:
¼ Cup Spanish Olive Oil ( I prefer Casas de Hualdo )
¾ lb. Chorizo cut into half-inch rounds
1.5 lbs. Chicken Thighs mixed between boneless and bone in
8 clams
1 lb. fresh shrimp peeled and deveined and tails removed
½ pound cod or other firm whitefish cut into pieces
salt & pepper to taste
1 lb Paella Rice
½ each of red, green, and yellow pepper chopped
1 medium red onion chopped
½ medium fennel bulb chopped into 1-inch pieces
5 gloves of garlic chopped
½ t dried hot pepper flakes
1 cup dry white wine
1-½ t saffron threads
6 springs of fresh thyme
6 cups of chicken broth ( see my recipe for homemade)
1 ½ t Pernod or substitute Pastis
¼ lb. oil cured black olives
1 cup of peas (fresh or frozen)
Recipe:
Preheat oven to 350 degrees.
Heat 2 tablespoons of olive oil in a paella pan on medium-high. If you don’t have a paella pan you will need a pan that is 15” wide and about 1.5” high. Sauté chorizo slices until they are browned on both sides. Removed to a plate with paper towel.
Add 4 tablespoons of oil to pan with chorizo drippings. Season cut up boneless chicken thighs and bone in chicken thighs with salt and pepper, and add to hot pan. Brown chicken on both sides and remove to plate.
Put the paella rice in the same pan, and stir the rice over low head until it turns translucent, about 2 minutes. Add onion, peppers, fennel, garlic and red pepper flakes, and cook another 3 minutes.
Add wine, saffron, thyme and 5 cups of the chicken stock (reserving a cup of stock to add to paellas as it dries out during cooking), covering all of the ingredients in the pan by around a half-inch. Bring liquid to a boil in the pan, and add reserved chicken, chorizo and Pernod. Place pan in oven for 20 minutes.
While the paella is cooking, heat 1 cup of water in a saucepan and bring the water to a boil. Add the clams to the saucepan and cover. Cook clams for several minutes until they begin to open. If any clams do not open throw them away.
Check the paella half way through the cooking time in the oven, and add the reserved stock if the rice has soaked up all of the liquid. Place the fresh shrimp and cod pieces over the top of the paella and finish the cooking.
When Paella has baked for 20 minutes, remove from the oven and place cooked clams evenly over the top and sprinkle black olives all over the paella. Bring to the table to serve so everyone can choose which protein they like best.
Chicken Broth #recipe
For some dishes, using homemade chicken stock makes the dish extra special. Here is my recipe for basic chicken stock. I use a small whole chicken complete with gizzards and all the parts that come with the chicken. You can make ahead and freeze if you want to speed up the preparation time.
Ingredients:
4lb Chicken with all of the goodies that come with it
4 quarts cold water
8 white peppercorns
1 bay leaf
1 t fresh thyme or substitute dried
6 whole cloves
6 sprigs of parsley
1 medium onion chopped
3 celery ribs chopped
1 carrot chopped
Method:
Fill a large stockpot with water and add the chicken parts to the pot. Bring to a boil, then reduce heat to simmer. Skim off any scum that floats to the top and cook uncovered for 30 minutes.
After 30 minutes add the remaining ingredients and continue to simmer partially covered for 3 more hours or until the stock has reduced roughly in half. Strain and use immediately in recipe or let cool and store in the refrigerator until ready to use.
Episode 1: Let's Talk... Paella
[Activate English subtitles as part of the video in Spanish]
Hi everyone, and welcome to Episode 1 of Let's Talk Food... With Abbas.
When I was around Valencia this summer on holiday, I stumbled across the Els Paeller's restaurant on the way back from the beach one day. I stopped by for a lovely meal, followed by a chat with with the Head Chef to learn a little more about paella. We talked about it's culture, how the dish developed to be what it is today, and to get some tips how to take mine to the next level
For more information, and a recipe of my take on the dish, click here:
IG:
Recording: Zuzia Rabikowska (
Paella with sea food. SPANSIH PAELLA
Arroz a la Marinera—Valencia
This is the dramatic seafood paella that looks stunning, with crustaceans and shellfish. You can vary the quantities of seafood and also use crab, crayfish, or lobster (boil them separately). Andresito, who is collecting reminiscences of people in villages around him in Alicante, told me that on the Alicante Coast, fishermen's families made seafood paellas without any vegetables. When they did not go out to fish, they made arroz de piedras with mollusks from the rocks (piedras means rocks). The fishermen went around local villages selling their fish on scooters, and people inland added vegetables. In Catalonia, where the tradition of mixing meat and seafood is very old, they had pieces of chicken, pork, rabbit, or duck and sausage in their seafood paellas. Today adding meat and vegetables to seafood paella has become common in other regions, where seasonal vegetables such as green beans, peas, artichokes, or peppers also go in. It is called paella mixta. Wine was not added in the past but it is sometimes today. Serve this with Alioli if you like. #shorts Hola AUDIOVISORES!
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Spanish Food Facts![Part 1] #learnspanish #spanishmadesimple #learnlanguages#learnlanguagesonline
Ah, paella! Just saying the name conjures up images of sun-drenched beaches, vibrant fiestas, and a feast fit for a king (or queen!). While paella isn't officially Spain's national dish (it faces stiff competition from tortilla de patatas!), it's undoubtedly a culinary crown jewel, woven into the very fabric of Spanish culture. So, let's dig into some fun facts and descriptions about this beloved dish:
A symphony of flavors: paella is more than just rice. It's an orchestra of ingredients, each playing its part to create a harmonious whole. Juicy chicken, plump prawns, smoky chorizo, saffron-infused broth, vibrant vegetables – every spoonful is an explosion of textures and tastes.
Regional variations: Just like Spain itself, paella is a diverse dish. Valencia, its birthplace, claims the classic paella Valenciana, featuring chicken, rabbit, snails, and green beans. But travel across the country and you'll encounter seafood paellas by the coast, vegetarian versions inland, and even black paella stained with squid ink!
More than just food: paella is a social experience. Traditionally cooked in a large pan over an open fire, it's meant to be shared with family and friends. The rhythmic clinking of forks against the pan, the laughter, the stories exchanged – paella is a celebration of life itself.
A taste of history: paella's roots go back centuries, influenced by Moorish and Jewish culinary traditions. The name itself is believed to come from the Valencian word plat, meaning dish. So, with every bite, you're savoring not just deliciousness, but a taste of Spain's rich and vibrant history.
So, the next time you encounter paella, remember:
It's more than just a meal; it's a cultural icon.
It's a canvas for culinary creativity.
It's a reason to gather, to laugh, and to celebrate life.
Buen provecho!
LEFTOVER MEAL #14 - MEAT & FISH PAELLA
Meal fourteen shows how I utilized the leftover cauliflower with pork chop, chicken, sea bass fish, kale, parsley, mint, lemon to make a paella.
EXTRA INGREDIENTS:
Rapeseed oil
X2 chopped garlic cloves
X1 chopped white onion
X1 large cup of Paella rice (ONLY use a small cup if you serve 2-3 people and don’t want leftovers)
X2 large cups of fresh stock (beef, chicken, fish or a mix)
TOMATO SAUCE RECIPE:
1. Blanch x4 large vine tomatoes in boiling water for 10 mins
2. Run cold water over the toms to cool
3. Peel all the skin off
4. Add passata to bowl with a good squeeze of tomato puree
5. Mash it all up (can add herbs/pepper)
PAELLA RECIPE: Prep time 10 mins. Hob cooking time 10-15 mins with 1 cup of stock then REDUCE
1. Heat rapeseed oil with chopped garlic and white onion
2. Add teaspoon chipotle paste and dried thyme
3. Add paella or arborio rice
4. Add a glug of stock
5. Add homemade tomato sauce
6. Add pre-browned chicken (preferably skinless thighs on the bone)
7. Add the rest of the large cup of stock
8. Sear port chop for 5 mins and cut into chunks
9. Add chopped parsley, pork chop and squeeze of lemon
10. Add LEFTOVER cauliflower and curly kale
11. Add paprika and mint then add another cup of stock and half a cup of water.
12. Put paella dish into the oven and cook for 15 - 20 mins at 150c. (NOT if using chicken breast - use hob)
13. Add chunks of sea bass fish and lemon wedges
14. Oven cook at 200c for 10 - 15 mins until stock reduced and fish skin crispy
(ONLY adds a little more water if you like softer/wetter rice rather than a crispy socarrat base/dryer rice.)
TOMMY TIPS:
1. Use a deep straight-edged pan with metal handle ideally.
2. For every cup of rice use 1 and 1/4 cups of stock.
3. Let the paella rice preferably or arborio rice soak up the stock before adding more, stirring occasionally.
NOTES:
1. I added a touch of water whilst adding the fish AS I was making a softer risotto from the leftovers if you want a socarrat (crispy rice base) DON’T add more water!
2. I added a large cup of rice, this is for four meals and stuffed peppers, ONLY use a small cup of rice for 2-3 meals.
3. If using chicken breast cook on the hob for 20 mins and ONLY 10 mins in oven whilst fish are cooking.
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