How To make Michael's Paella
1/4 c Olive oil
4 lb Chicken pieces
1 lg Onion; diced
3 Red bell peppers; diced
5 c Chicken stock
-OR low-sodium chicken broth 1 tb Minced garlic
3 c Short-grain rice
2 ts Salt
1 ts White pepper
1/2 ts Saffron
3 lb Plum tomatoes
- peeled, seeded & chopped 16 lg Shrimp
16 Clams
16 Mussels
Lemon wedges for garnish HEAT THE OIL in a casserole over medium heat and brown the chicken on all sides, in batches if necessary. Remove the pieces as they are done and add the onion and peppers. Cook 5 minutes, stirring. Meanwhile, bring the chicken stock to a boil in a separate pot. When the peppers and onions are done, reduce heat to low and add the garlic, rice, salt and pepper. Stir to coat the rice with the oil. Add the stock and the saffron. Add the tomatoes. Replace the chicken pieces, cover and cook for 25 minutes. Add the shrimp and cook another 10 minutes. If the pot has gotten too dry, add a little water or more stock. Add the clams and mussels and cook until they open. Remove from the heat and serve from the casserole. Accompany with lemon wedges. ~--
How To make Michael's Paella's Videos
Greek Paella recipe - Greek Seafood Paella using Orzo by Theo Michaels
Greek Seafood Paella Recipe
Subscribe now!
LIKE & SUBSCRIBE for more recipes and let me know in the comments what you want me to cook next! Find more great recipes at
A wonderful Greek spin on a traditional Spanish dish - Greek Orzo Paella. The secret ingredient being a shot of Ouzo which compliments the seafood wonderfully with the zesty flavours of anise.
Ingredients - Paella base
1 cup Orzo pasta
2-3 cups of chicken stock
Few glugs extra virgin olive oil
1/2 red onion diced
2 cloves garlic diced
Handful chopped fresh parsley
1/2 tin chopped tomatoes
1 tablespoon dried oregano
Ingredients - Seafood component
1 packet of mixed seafood
1/2 red onion diced
1 clove garlic diced
1/2 cup frozen peas
1 shot of Ouzo
1/2 handful fresh chopped parsley
Teaspoon chilli flakes
Method:
First make the paella base; start frying the red onion and then the garlic in olive oil for a few minutes. Then add the orzo pasta, mix and fry for another minute before adding the tinned chopped tomatoes and the dried oregano. Add one cup of chicken stock and reduce to a simmer, add more stock as needed until the orzo rice is cooked (you are looking for an al-dente texture and may need to add more water as the pasta cooks).
Meanwhile, as the orzo is simmering away start preparing the seafood component of the dish.
In another frying pan gently fry the red onion and garlic for a few minutes until soft and then add the seafood, turn the heat up, add the frozen peas and after a quick mix add the shot of Ouzo - be careful; if cooking over an open flame this will set flambe - just be calm and let the flame cook out in a minute or two. Season well, add the parsley and chilli flakes.
Once the base of the paella is cooked (and you can eat this as it is if you want a quick dinner one night) pour in the seafood mix ensuring you scrape in all the juices and stir the two together.
Garnish with a little more parsley, drizzle of extra virgin olive oil and a little squeeze of lemon juice. Yummy!
And don't forget to follow me on Twitter!
españa 2010 , Paella valenciana = 100sonrisas #paella #paellavalenciana #españa #Spain
Paella
Chef Michael, shows how to make the classic Spanish dish Paella.
Le Vigne Winery's Paella Cooking Class Hosted by Michael Barreto
La Tavola Cooking and Wine Club: Paella making instructional demonstration by Associate Wine Maker Michael Barreto of Le Vigne Winery.
I Never Had REAL PAELLA Before... (Valencia, Spain)
I flew to Valencia, Spain to eat legit Paella, but I did not expect this. SquareSpace : 10% off your 1st order using
Paella is a rice based dish that is cooked in a wide steel pan, in this case over wood fire. Paella originates in Valencia, Spain. It can be consider's Spain's National dish abroad. The base ingredients are Rice, short grain from Valencia, saffron, broth, tomato, garlic, olive oil. Then for the classic paella Valenciana, snails, rabbit and chicken and beans are added. Paella de marisco is seafood paella and can be served with different types of seafood, including langoustine, shrimps, mussels, fish, squid...
Head over to Wikipaella to find more information about REAL Paella.
I've set up a free and private mailing list for us geeky chefs ! Join here : (100% better than YouTube notifications )
Support my work on :
Get My cookbook :
Get my posters and t-shirts :
Become a member now !
Submit subtitles here :
Do you know StoryBlocks ?
Great stock footage for your own videos :
Amazing audio footage for your own videos :
Music by Epidemic sound :
Music by Artlist : ( Get 2 extra months on your Artlist subscription)
Amazing Video Footage by Artgrid.io :
My other social accounts :
Director, Author, Host & Camera : Alex
Editor and Co-Author : Joshua Mark Sadler
Producer : Eva Zadeh
2nd camera operator : Antony Gomes
2nd Editor: Luca Hohler, Sean Miller
Planning a foodie trip to Paris ? Here are my favorite spots :
Salut,
Alex
Paella-Style Pasta Recipe | Spanish-Inspired Pasta | One-Pan Recipe
EPISODE 635 - How to Make Paella-Style Pasta Recipe | Spanish-Inspired Pasta | One-Pan Recipe
FULL RECIPE HERE:
SAFFRON I USED:
VEGETABLE BROTH RECIPE:
SUPPORT ME ON PATREON:
GET YOUR SPAIN ON A FORK T-SHIRT HERE:
GET ALL MY EQUIPMENT AND INGREDIENTS FROM MY AMAZON AFFILIATE STORE:
-----------------------------------------------------------------
***New Videos Every Monday and Friday - Remember to Subscribe and click on the bell icon to be notified of new videos***
-----------------------------------------------------------------
Equipment and Ingredients I use - Amazon Affiliate Links:
MY NONSTICK FRY PAN:
MICROPHONE I USE:
CAMERA I USE:
SWEET SMOKED SPANISH PAPRIKA:
MY CARBON STEEL PAELLA PAN:
MY ENAMELED PAELLA PAN:
SPANISH ROUND RICE I USE:
WOOD CUTTING BOARD:
MY FOOD PROCESSOR:
MORTAR & PESTLE:
Spain on a Fork is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and Spain on a Fork receives a small commission, which helps with all the expenses to keep Spain on a Fork going. Thank you for your support :)