How To make Inland Paella
3 tablespoons olive oil
8 chicken breast halves
8 chicken thighs
4 medium onions
chopped
3 cloves garlic :
crushed
2 cups rice -- uncooked
3 -4 hot link sausages smoked, sliced
5 cups beef broth :
OR chicken broth
pinch saffron salt and pepper to taste 1 7 ounce clams :
undrained, minced
1 pound shrimp boiled, cleaned
1/2 10 oz pkg frozen peas :
barely cooked
1 4 oz jar pimientos -- drained
Here's a dish to fit a King! Heat oil in large skillet, and brown chicken. Remove to a large, lightly greased casserole and set aside. Add more oil to skillet, and saute onions and garlic until onions are golden and tender. Add rice and saute until golden. Add to casserole. Fry all grease out of sausage slices; add them to casserole. Pour 4 cups of the bouillon in which saffron has been dissolved over the mixture. Add salt and pepper, cover and bake at 325 degrees until chicken is done, about 1 hour. During cooking, check to see if rice has absorbed all the bouillon; if it has, add remaining cup; continue adding bouillon if necessary; the rice should be cooked through, but not mushy. It should also be yellow! Just before paella is done, add clams and their juice, and the shrimp. When fully done, sprinkle top of casserole with cooked peas and pimientos cut in
How To make Inland Paella's Videos
Pronto Rico y Barato | Quick Dessert Recipes
And as for the last dish of Cucina Ni Nadia Season 1, it’lI be a little different as I am going to share with you guys a dessert recipe that mom usually prepare for us - Pronto Rico y Barato. In this episode, my friends Zhen and Donita together with my daughter Alyana came to visit to watch my cooking. ❤️
Pronto - means fast
Rico - means Rich
Barato - means Cheap
This is a fast, rich, cheap dessert dish that costs around P150 to make. Great for kids at home.
Ingredients:
Coconut milk
Sugar
Water
Cinnamon Powder
Cinnamon Bark
Tapioca
Conrstarch
Salt
Thank you so much for a fruitful season! Stay tuned for Season 2! And always remember to cook with your heart! ❤️
Please leave us a comment if you want us to try something!
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We bring you the best Pinoy Recipes from our kitchen to yours! Iba Talaga and panlasang pinoy na pagkain! Atin to!
THE PAELLA CATERING
PAELLA BIRTHDAY PARTY AT SYDNEY WHAT A GREAT FUN.
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.
Lisa Mays - Paella
Lisa Mays makes Paella during Today in Nashville airing weekdays at 11am on WSMV-TV and streaming live at todayinnashville.com
Origins of Paella, Sangria, Tapas And Other Traditional Spanish Food And Drinks
Origins and history of Spanish food and drinks ► I sat down and talked with a food tour guide in Spain. Her name is Molly and you might have seen her in the Granada episode from the podcast series. We talked about what Spanish love to drink and eat: paella, sangria, beer in MacDonalds, tapas, valenciana, olive oil.
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⏱️ TIMESTAMPS:
0:00 Intro
1:15 History and definition of Spanish Tapas
5:55 Origins of Paella
11:12 Origins of Sangria
25:30 Mango Honey
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► About the guest:
Molly is from Nottingham, UK but has lived in Spain since 1998. Initially in Barcelona but now in Granada, in Southern Spain. Fluent in Spanish and passionate about local gastronomy and tapas. you can find her on social media as @piccavey or at her blog piccavey.com
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► Mentions in the Podcast:
Everything you need to know about Spanish Paella
Spanish Tapas Culture
What is the difference between a Racion, sharing plate and a Tapa?
Why is Olive Oil so important in Southern Spain?
Local produce in Andalucia
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#travel #travelpodcast #spain
Paella amor timelapse paella party Sydney, Northern Beaches
Paella amor is pleased to release its first ever video to the Youtube channel. We are a Sydney based catering company which specialises in paella and tapas catering.
This video is a time-lapse showing how we cook our mixed paella. Its great for parties and events. This was shot on Sydney's Northern beaches for a birthday party for one of our wonderful clients.
We hope you enjoy. Subscribe for more videos and to watch our channel grow.