How To make Paella 2
2 c Basmati rice
3 c Water or chicken stock
Butter 1 md Carrot, diced
1 Stalk celery, diced
1 lg Onion
8 oz Shrimp, shelled and
-deveined 1 14-ounce can baby clams
2 sm Fillet turbot, sole, red
-snapper or trout cut -into 1-inch chunks 2 Boneless, trimmed, skinned
-chicken breasts, cut into -1-inch chunks 1/2 Chorizo sausage, cut into
-small chunks 1 14-ounce can artichoke
-hearts, drained, rinsed -and quartered 1 md Red pepper, cut in 1/2-inch
-strips 4 Cloves garlic, minced
1/4 c Lemon juice
2 tb Saffron
2 oz Madeira wine or sweet sherry
32 Mussels
2 Tomatoes, diced
16 Black olives pitted and
-halfed Salt and pepper, to taste Chopped parsley 1 lg Lemon, cut in 8 wedges
In a large, deep, flat pan, put the rice and water or stock. Cover and bake in a 350 degrees to 400 degrees oven until almost all the water is absorbed. In a saut=82 pan, melt the butter and saut=02 the diced carrot, celery and onion until the vegetables are soft and the onions are translucent. Remove from the heat and set aside. Remove the rice pan from the oven. Mix in the saut=82ed vegetable, the shrimps, clams, fish fillets, chicken, sausages, artichoke hearts, red pepper strips and garlic. Stir in the lemon juice, saffron and Madeira and arrange from the mussels around the outsided edge of the pan. Sprinkle the surface with the diced tomato and halved black olives, cover and return to the oven until the mussels open and the rice, fish and chicken are cooked through. The rice should be dry, not mushy. Season to taste with salt and pepper and serve on large plates arranging the mussels around the edge of the plates. Garnish with parsley and lemon wedges.
How To make Paella 2's Videos
How To Make Paella | Gordon Ramsay
Gordon shows how to prepare a classic Spanish paella as an alternative to a Sunday roast.
From Gordon Ramsay's The F Word
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PAELLA For Two
▶︎ About the episode:
How to Make PAELLA For Two. Today we made a paella for two in our RV. We only used what we had in the house which was, chicken thighs and shrimp. Here is an easy to make delicious paella recipe. Enjoy!
12 Carbon Steel Paella pan:
15 Carbon Stell Paella pan:
12 Flat Bottom Paella pan:
15 Flat Bottom paella pan:
Saffron:
#thehungrycubanadventures #paellafortwo #paellarecipe
Paella Mixto for TWO
Ingredients:
1 lb. boneless skinless chicken thighs, chopped
1 lb. 21-25 raw shrimp (tail on)
2 tbsp. sweet paprika
2 tsp. dried oregano
1 tsp. ground cumin
salt & pepper to taste
(split seasoning in two)
1 red pepper, julienned
1 cup fresh green beans
1 cup tomato sauce
3 garlic cloves, chopped
2 cups chicken broth, warm
1 pinch Saffron threads
1 cup white parboiled rice
1/4 cup pimentos, chopped
1/4 cup frozen petite peas
1/4 cup Spanish olives
juice of 1-lemon
Directions:
1. Heat chicken broth in small pot, add saffron and season to taste.
2. Coat chicken and shrimp with olive oil and spices, set aside.
3. Add olive oil to paella pan on medium heat.
4. Add chicken and brown.
5. Add red pepper and green beans sauté 5-minutes.
6. Add tomato sauce and garlic. sauté 5-minutes.
7. Add warm broth with saffron to paella pan, bring to a light boil.
8. Add rice lower to a simmer and cook till it is absorbed about 20-25 minutes.
9. At (15-minutes) of rice cooking time, add shrimp.
10. Garnish with pimentos, peas, olives and juice of lemon.
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Paella Recipe That Took More than a Year
Paella Recipe That Took More than a Year
00:00 Intro
00:52 Choosing the pan, rice, and stock
03:04 Trimming and marinating the chicken
04:38 Cooking the veggies
06:39 Sofrito and seasoning the stock
09:07 Cooking the rice and chicken
11:25 Socarrat, resting, and serving
13:36 Tips on mastering the dish
The Recipe:
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Authentic Spanish Seafood Paella Recipe - Colab With Best Bites Forever
EPISODE #141 - Authentic Spanish Seafood Paella Recipe
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EXTRA VIRGIN SPANISH OLIVE OIL:
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Sea Food Paella ???????? | Authentic Spanish Sea Food Paella | EASY PAELLA Recipe | Chef's Special Recipe
Sea Food Paella ???????? / Authentic Spanish Sea Food paella
Paella is a Spanish rice dish originally from Valencia. This sea food rice is cooked in a special pan called Paella pan and normally served in the pan itself. Sea food Paella is Paella rice cooked along with different varieties of Sea food.
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#seafoodpaella
#spanishpaella
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Watch my other Paella Recipes
Seafood Paella in Easy method :
Lobster Paella :
Vegan Mushroom Paella :
Ingredients
Paella rice/ raw bomba rice – 1 cup
Red chilli powder – 1 tsp
Pepper powder – 1 tsp
Turmeric powder - 1/4 tsp (Optional)
Chopped Garlic – 3 tbsp
Chopped White onion – 1 big
Chopped Tomato – 2 medium
Fresh thyme – 1 tbsp
Fresh parsely / coriander leaves - 1 tbsp
Flat beans – ½ cup
Red bell pepper – ½ cup
Squid – 200g
shrimps - 200g
Whole prawns- 200 g
Clams – 6
Mussels- 8
Olive oil
Salt as required
Frozen peas – 2 tbsp
For the stock
Fish stock / chicken stock – 4 cups
Saffron – 0.5 g
Salt
Method
Add olive oil in the Paella pan, cook squid and prawns adding chilli powder, turmeric powder and salt and saute for a minute. In the same pan add olive oil and saute chopped garlic and white onion and fry until softened, now add tomatoes and saute well. Add the fish stock boiled with saffron and salt.
Now add the rice and stir well. Cook the rice over low heat for 18 to 20 minutes. Add the red bell pepper, beans, squid , prawns , clams and mussels. Add a little more hot stock toward the end if the rice looks too dry. When the rice is done, turn off the heat and cover the pan with a large piece of foil. Cook in low flame for 5 minutes. Enjoy this delicious Seafood paella as your lunch or dinner.
Brandenburg Concerto No4-1 BWV1049 - Classical Whimsical by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence.
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Paella fácil en 15 min ????