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How To make Paella (New York Times Cook Book)
1 One and a half pound
-lobster, cooked 1 lb Shrimp
1 Dozen or more small clams
1 qt Mussels
1 One and a half pound chicken
1 ts Oregano
2 Peppercorns
1 Clove garlic, peeled
1 1/2 ts Salt
6 tb Olive oil
1 ts Vinegar
2 oz Ham, cut in thin strips
1 Chorizo (hot Spanish
-sausage), sliced 1 oz Salt pork, finely chopped
1 Onion, peeled and chopped
1 Green pepper, seeded and
-chopped 1/2 ts Ground coriander
1 ts Capers
3 tb Tomato sauce
2 1/4 c Rice, washed and drained
4 c Boiling water
1 ts Saffron
1 cn Peas, drained
1 cn Pimientos
Remove meat from the lobster. Shell and devein shrimp. Scrub mussels and clams. Cut chicken into medium sized serving pieces. Combine oregano, peppercorns, garlic, salt, two Tbsp of the olive oil and the vinegar and mash with back of spoon or with a mortar. Rub chicken with the mixture. Heat remaining olive oil in a deep, heavy skillet and brown chicken lightly over moderate het. Add ham, chorizo, salt pork, onion, green pepper, coriander and capers. Cook ten minutes over low heat. Add tomato sauce and rice and cook 5 minutes. Add boiling water, saffron and shrimp. Mix well and cook rapidly, covered, until liquid is absorbed, about 20 minutes. With a large spoon, turn rice from top to bottom. Add lobster meat and peas; cover and cook 5 minutes longer. Steam mussels and clams in a little water until their shells open. Heat the pimientos and drain. Us the mussels, clams and pimientos as a garnish.
How To make Paella (New York Times Cook Book)'s Videos
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.
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How To Make Spanish Paella | Omar Allibhoy
Ok before you shout at us, recipes for paella differ from region to region, and this seafood-free version is Omar's take on the classic Paella Valenciana. Traditionally made with chicken and rabbit, Omar caramelises the meat and vegetables before adding the rice and must have ingredient – saffron. Garlic, smoked paprika and rosemary all add to the incredible flavours of this dish designed to bring everyone to the table. Serve with a wedge of lemon and enjoy.
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PAELLA Recipe Relay Challenge!! | Pass It On S2 E6 | Sorted Food
It’s another infamous ‘Pass It On’ Recipe Relay Challenge where the boys struggle to commit to their decisions. The secret dish is Paella, but do they decide on meat or seafood, or both? And will the rice be undercooked, overcooked, or just right? Watch on to see the chaos unfold!
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