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
Spanish Paella Recipe with Shrimp & Artichoke Hearts
EPISODE #199 - Spanish Paella Recipe with Shrimp & Artichoke Hearts
FULL RECIPE HERE:
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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
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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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The Perfect Rice Recipe (Spanish Paella)
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There are so many incredible rice dishes out there, but this one takes the cake as the most extravagant and simultaneously one of the easiest.
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Full Recipe:
SEAFOOD PAELLA Under 1 Hour
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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