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
Authentic Spanish Seafood Paella Recipe - Colab With Best Bites Forever
EPISODE #141 - Authentic Spanish Seafood Paella Recipe
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4 Levels of Paella: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - amateur Onika, home cook Daniel, and professional chef Frank Proto from The Institute Of Culinary Education - to prepare a piping hot paella (yes, Frank finally gets to make paella!) Once each level of chef had served up their creation, we asked expert food scientist Rose to explain the choices each made along the way - both good and bad. Which paella would you pick?
Check out Frank's paella recipe here:
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Paella Fried Rice Recipe
Sinangag yan? No, it's PAELLA FRIED RICE! Paella inspired dish doesn't have to be complicated, surprise your holiday guests when you try this #simpol recipe! Luto na!
Ingredients:
4 tbsp - Annatto oil
5 cloves - Garlic
1 pc - Onion
1/4 cup - Diced carrots
2 tbsp - Crab paste
3 tbsp - Oyster sauce
1/2 cup - Tomato sauce
1/2 cup - Diced fish (Cream Dory)
1/2 cup - Diced shrimp
1/2 cup - Sliced squid
1/2 tsp - Dried basil
1/2 tsp - Dried oregano
Salt to taste
1 tbsp - Sugar
1/2 cup - Chicken stock
6 cups - Left-over rice
Black pepper to taste
1/3 cup - Green peas
Garnish:
Fresh parsley
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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.
For this and loads more delicious Spanish recipes check out Omar’s book Tapas Revolution:
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Spanish Stew |
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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!
Watch every Pass It On in chronological order...
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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