EPIC MEATY VEGAN PAELLA RECIPE... sorry Spanish friends ????????????
My family join me on the show once again this time to taste my MEATY Paella.
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Chicken and Chorizo Paella
Chicken and Chorizo Paella
Full recipe ????
I’m a food blogger, mother of two, wife, digital marketing executive, and an Autism support coach who shares my passion for food through the Belqui's Twist podcast. In this episode, you'll learn how to make Chicken and Chorizo Paella. Is your mouth watering yet? Let's get started!
Easy-peasy steps for your reference:
✅ Preheat your oven to 450 degrees F
✅ Start heating olive oil in a large non-stick pan and cook chicken chunks until brown. Add sea salt and black pepper for flavor. Cook for 5 minutes.
Remove from the pan and set aside until ready for the rest of the ingredients.
✅ Add Spanish chorizo and heat for a minute. When it starts to caramelize, add minced garlic and onions. Add the chopped red and yellow peppers and cook for about four to five minutes.
✅ Time to add the arborio rice.
✅ Sprinkle saffron, Bijol seasoning, and paprika. Stir until combined.
Pour chicken broth and season to taste, cover, and cook on medium heat for 15 minutes. Once it's boiling, lower the heat and let it simmer while stirring for 12 minutes.
✅ Stir cooked chicken, chopped tomatoes, and frozen peas together.
Cover the pan with aluminum foil and bake for 15 minutes.
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Mistakes Everyone Makes When Making Paella
Picture Valencia in Spring in your own backyard. An open wood-fire is spitting and roaring, crackles and pops herald that serving time is near, when it finally arrives, a great shallow pan is hoisted from the flames and onto the table. Family and friends gather around the fragrant dish, spoons in hand. Before long, the sound of satisfied eating and jovial conversation rises from the table. Paella, when eaten in this manner, is a sight to behold. Authentic paella is a dish that is simultaneously extremely difficult to make well and very easy to ruin. So what errors will block you from the paella of your Castilian dreams? Stay tuned to find out the mistakes everyone makes when making paella!
#Paella #Cooking #Mistakes
Using the wrong pan | 0:00
Using the wrong rice | 1:53
Not using homemade stock | 3:16
Adding chorizo | 4:32
Substituting saffron | 5:52
Putting onions in paella | 7:19
Stirring the rice | 8:37
Not cooking the rice properly | 9:59
Making paella for dinner | 11:23
Serving it on a plate | 12:12
Not letting it rest | 13:10
Read full article:
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.
#paella
#seafoodpaella
#spanishpaella
#paelladay
#aadischannel
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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Artist:
Roast Pepper, Prawn & Chorizo Bake | Keep Cooking Family Favourites | Jamie Oliver
Looking for a rice dish with a bit more oomph?! Then look no further than this tasty one pan recipe.
Juicy prawns, spicy chorizo and sweet roasted peppers sitting on a bed of perfectly fluffy rice. This surf and turf dish will be a satisfying favourite with the family.
Keep Cooking Family Favourites originally aired on Channel 4. If you’re UK based stream Jamie programmes on All 4 channel4.com
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Chicken and Chorizo Rice (Paella style)
Chicken and chorizo rice (paella style) - a great twist to the classic paella, really flavorful and makes a great dish for lunch or dinner.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 2-3 servings
9 0z (250g) boneless, skinless chicken thighs
3.5 oz (100g) chorizo sausage, thinly sliced
2 cups (500ml) chicken stock
1/4 cup (50ml) white wine
1 pinch saffron threads
1 small yellow onion, diced
1 clove garlic
1/2 tomato, diced
1/4 red bell pepper
1/2 tsp (1g) smoked paprika
7 0z (200g) paella rice or arborio rice
1/2 cup (60g) frozen peas
olive oil
salt and pepper to taste
Lemon slices (optional)
1. Cut the chorizo in thin slices and cut the chicken into 1 inch (3cm) pieces.
2. In a small saucepan add the chicken stock, wine and saffron and bring to a boil over medium heat. Remove from heat and set aside.
3. Heat a 9 inch (23cm) paella pan over medium-high heat. Add the chorizo and cook for about 2 minutes until it releases its oils. Transfer to a plate. Add the chicken pieces to the pan, season with salt and pepper and cook for 2-3 minutes until slightly golden. Transfer to a plate.
4. Add the onion and garlic to the pan and cook for 5 minutes or until onion softens. Add the tomato, red pepper and paprika and cook for 2 -3 minutes more, until the water from the tomato has evaporated.
5. Return the chorizo and chicken to the pan and stir to combine.
6. Sprinkle the rice, stir and pour the chicken stock mixture. From this moment stir no more. Bring to a boil.
7. Reduce heat to low and cook, uncovered, for 15-20 minutes or until rice is tender and liquid is almost absorbed. If necessary add more stock.
8. Add the peas, cover, and cook for 5 minutes more.
9. Remove from heat and let paella covered to rest for 5 more minutes before serving.
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