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.
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This Is A Paella (Kind Of?)
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Bobby Flay Makes Seafood Paella | Beat Bobby Flay | Food Network
Bobby serves up a perfectly cooked paella with chorizo, Peruvian yellow chile peppers, lobster, shrimp, clams, mussels, squid and scallops!
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Bobby Flay Makes Seafood Paella | Beat Bobby Flay | Food Network
Authentic Spanish Seafood Paella Recipe - Colab With Best Bites Forever
EPISODE #141 - Authentic Spanish Seafood Paella Recipe
FULL RECIPE HERE:
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MY PAELLA PAN:
SPANISH ROUND RICE:
SAFFRON:
SPANISH SMOKED PAPRIKA:
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CAMERA I USE:
EXTRA VIRGIN SPANISH OLIVE OIL:
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Paella Recipe Seafood + Chicken & Prawns - Easy Prep & SUPER Tasty #Ad
My easy paella recipe with chicken and chorizo plus prawns is the perfect seafood family meal. It can be made with paella or Arborio rice and is really simple to prepare.
This recipe has lots of super tasty ingredients such as saffron, chorizo, peppers, prawns/shrimp, chicken and more – everything we associate with a traditional Spanish paella. Also, it’s a great dish to make in advance and reheat at a later date.
Check out more of my easy rice recipes including risotto, salads, meal prep, treats and more here:
For more tasty dishes from Central England Co-op that are really easy to prepare, visit: centralengland.coop/food
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Ingredients for my Paella Recipe Seafood + Chicken & Prawns:
- 1 Large white onion
- 3 Garlic cloves
- Olive Oil
- 75g Chopped chorizo
- 450g Diced chicken breast
- 1 tbsp Tomato puree
- 1 tbsp Smoked paprika
- 1 Pinch saffron
- 1 Chicken or vegetable stock cube
- 225g Paella or Arborio rice
- 75ml Fairtrade white wine
- 1 Red pepper
- 100g Frozen peas
- Freshly chopped parsley
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!
Watch every Pass It On in chronological order...
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Inspired Chicken “ Paella ” You NEED to try this ????!! #shorts
Chicken “Paella” inspired by my best friend Ange. Ange and I were first friends when we came to Canada and have been through it all together for the last 22-23 years of friendship. I am so happy that we reached a new stage in our friendship which is our love for food and sharing recipes. She messaged me this weekend showing me a picture of her “Paella” and I told her I need the recipe immediately. I took her recipe and improvised a bit but all the flavours are still there. This is not a traditional Paella, it’s just our take on it. You will need:
INGREDIENTS:
2-3 tablespoons avocado oil — or any
4 cubed skinless boneless chicken breasts that were seasoned in salt and pepper — or 6 skinless boneless thighs
1 finely diced onion
1 finely diced red bell pepper
6 minced garlic cloves
3/4-1 tablespoon paprika
additional salt to taste
1.5 cups jasmine rice — or any
1.5 cups plain tomato sauce — or crushed can of tomatoes
2.5 cups vegetable broth — or chicken broth
pinch of saffron is optional
parsley/green onions for garnish
**Please Note: I prefer using boneless skinless chicken thighs but totally up to you. Jasmine and long grain rice is my preference but you can add any.
INSTRUCTIONS:
In a big pan on the stove on medium high heat, heat up the oil of choice. Add the cubed and seasoned chicken pieces and sear on each side for 1 to 2 minutes or until light golden.
Remove the chicken from the pan and add the onions, bell pepper, and garlic. Sauté for about a minute and add a tiny splash of broth just to loosen that flavor. Add paprika and salt to taste and stir.
Add the rice and stir, the tomato sauce and stir again, and add your semi-cooked chicken breast cubes back in. Now top it off with the vegetable broth and stir again.
Pinch of saffron is optional, let it come to a boil, reduce the heat to medium-low, cover it and let it go for 25 minutes or until the rice is soft and most of the liquid has absorbed. Garnish, let it rest for 5-10 minutes and enjoy.
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