How To make Paella a La Basquaise
2 c Raw long-grain rice
1 lb Fresh mussels
18 sm Hard-shell clams,
-thoroughly rinsed & -scrubbed 2 lb Fresh halibut cut into
-bite-size cubes Salt Freshly ground white pepper 1/2 c Olive oil
1 lb Fresh shrimp, peeled, with
-tails left on 1 lg Onion, finely minced
1 t Finely minced garlic
1 Red pepper, finely sliced
4 lg Ripe tomatoes, peeled,
-seeded and chopped 1/4 lb Proscuitto
2 sm Hot dry chili peppers
1/2 t Saffron
1 t Oregano
1 t Basil
3 c Hot chicken stock, up to
4 c Stock
1/2 lb Finely sliced Chorizo
1 c Shelled peas (blanched in
-boiling water for 5 mins)
GARNISH:
Pimiento strips 2 Lemons, quartered
Preheat over to 350 degrees. Wash the rice thoroughly under cold running water and drain. Reserve. Wash both the mussels and clams thoroughly until all sand has been removed. Do not soak them in cold water. Dry the fish pieces thoroughly with paper towels and season with salt and pepper. In a large skillet, heat 1/4 c olive oil. When it is very hot add the fish cubes and brown them on all sides. Remove them to a side dish and reserve. To the fat remaining in the skillet add the shrimp and cook them over medium heat until they turn bright pink. Season with salt and white pepper. Remove the cooked shrimp to a side dish and reserve. Add 2 T olive oil to the skillet. Add the onion, garlic and red pepper slices and cook until the onions are very soft and lightly browned. Be sure not to burn the mixture. Add the tomatoes and proscuitto, chilies and saffron. Season the mixture with salt and pepper, oregano and basil. Bring to a boil and cook, stirring constantly, scraping the bottom of the pan well, until most of the tomato juice has evaporated. Add the rice and 3 1/2 cups of chicken stock. Bring the mixture to a boil again and cook over medium heat until 1/2 of the broth is absorbed. Pour half the rice mixture into an earthenware casserole. Make a layer of fish cubes and Chorizo and top with the remaining rice. Cover the casserole and bake the rice for 25 minutes. Uncover the casserole and fold the shrimp and peas lightly into the rice. Cover again and continue baking for 10 to 15 minutes or until the rice is tender and all the broth has been absorbed. If the rice seems dry, yet still too crisp, add the remaining chicken stock. Uncover the casserole and bury the clams and mussels in the rice. Cover the casserole again and cook for another 10 to 15 minutes or until the shells of both mussels and clams have opened. Discard any mussels or clams that have not opened. Garnish the paella with pimiento strips and lemon quarters. Serve directly from the casserole.
How To make Paella a La Basquaise's Videos
Chicken Basquaise – Bruno Albouze
Chicken Basquaise or Basque chicken (Basque braised chicken with peppers). This specialty comes from the Basque country, between France and Spain at the heart of Pyrénée. Poulet Basquaise is one of the best known of the southwest region.
To get the full recipe go to
Recipes / Shop / Gallery / Events / Blog @
Instagram@
Facebook@
Pinterest@
Twitter@
Spice up your Scrambled Eggs with this Irresistible Basque Dish
EPISODE 663 - How to Make a Basque-Style Vegetable Scramble | Pisto a la Bilbaina Recipe
FULL RECIPE HERE:
SPANISH OLIVE OIL I USED:
SUPPORT ME ON PATREON:
GET YOUR SPAIN ON A FORK T-SHIRT HERE:
GET ALL MY EQUIPMENT AND INGREDIENTS FROM MY AMAZON AFFILIATE STORE:
-----------------------------------------------------------------
***New Videos Every Monday and Friday - Remember to Subscribe and click on the bell icon to be notified of new videos***
-----------------------------------------------------------------
Equipment and Ingredients I use - Amazon Affiliate Links:
MY NONSTICK FRY PAN:
MICROPHONE I USE:
CAMERA I USE:
SWEET SMOKED SPANISH PAPRIKA:
MY CARBON STEEL PAELLA PAN:
MY ENAMELED PAELLA PAN:
SPANISH ROUND RICE I USE:
WOOD CUTTING BOARD:
MY FOOD PROCESSOR:
MORTAR & PESTLE:
Spain on a Fork is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and Spain on a Fork receives a small commission, which helps with all the expenses to keep Spain on a Fork going. Thank you for your support :)
Authentic Spanish Seafood Paella Recipe | Simple Paella at Home | Chef James
Paella! Today we will make a Simple Paella At Home! This is the way we make it professionally in the kitchen, I will show you trade secrets, which are easier and can save you time when making this at home! The Marca/Sofrito can be frozen for the next time you make this as well! as it will cut the cooking time in half when you have it ready!
▶ For Kitchen Essentials Check Out my Video! -
#simplepaellaathome #thebestpaellarecipe
????Become a Patreon and have a say in what I make!
???? For Tips and Donations to keep the channel going:
????FOLLOW US ON:????
▶ Facebook:
▶ Instagram:
▶ Twitter:
????Rice for Paella:
????Paella pan to make Paella!!:
????MY KITCHEN EQUIPMENT:????
▶My Chef Knife (that I use every day!)
▶Paring Knives (can never have too many!)
▶Cutting Boards:
▶My favorite pot! (It's a workhorse!)
Recipe: 2 people
Time: 1:30 hour
----------------
Ajo Perejil:
- 50g / one bunch of Parsley
- 2 Cloves Garlic
- 130ml / 4oz olive oil
- Salt
----
Fish Stock:
-1 monkfish head or bones of one fish.
any white fish will work. monkfish is cheap
- 150g / 5oz shrimp heads or lobster shells.
the more you add, the more color,
if using lobster shells, crush!
- 2 carrots
- 2 leeks or onions
- 1 celery
- 3 bay leaves
- 1 bunch fresh parsley (Optional)
- 5 liters / 1.3 gal of water
- Salt
------------
Sofrito / Marca
Time: 40mins:
- 2 med onions
- 1 Red Pepper
- 1 Green Pepper
- 1 can / 400g whole tomatoes
- 1 TBS paprika
- Salt
---------------------------------
Paella for 2
- 140g / 5oz of Bomba rice
- 3 TBS Ajo Perejil
- 50g / 1.7oz Sofrito / Marca
- 5 mussels
- 9 clams
- 1 large calamari
- 4 or 5 shrimp or Prawns
- 425ml / 14.5oz of stock
-Enjoy!! :)
-----------------------------------------------
Timeline:
00:00 - Intro
01:27 - How to make Ajo Perejil
02:00 - How to make Fumet
02:27 - How to make Sofrito / Marca
04:19 - Cleaning Prawns and tips
05:17 - How to make the Paella and overview
06:10 - To start the Paella!
08:21 - How to finish the Paella and Trade Tips!
10:51 - How to cook the Prawns
11:24 - more tips!!
12:04 - Ending, Result and last tip!
-------------
Track: Calmness — JayJen [Audio Library Release]
Music provided by Audio Library Plus
Watch:
Free Download / Stream:
Track: Tropical Flow — BraveLion [Audio Library Release]
Music provided by Audio Library Plus
Watch:
Free Download / Stream:
DISCLAIMER: This description contains affiliate links, which means that if you click on a product link, I’ll receive a small commission. This helps to support my channel and allows us to continue making awesome videos like this. Thank you for your support!
Spanish Paella Recipe with Seafood
Learn how to make this authentic Spanish Paella recipe that is loaded up with vegetables, chicken, and fresh seafood!
Paella in its simplest form is chicken or rabbit that is cooked with sofrito, Bomba rice, and broth. This version of paella is known as Paella de Valencia. We oftentimes think of paella being a combination of proteins such as chicken, sausage, and seafood. This however is incorrect and is almost always one or the other and never a combination. When only seafood is used as the main protein, it is known as Paella de Mariscos.
Ingredients for this recipe:
• 6 total chicken parts (3 each thigh and drums)
• 2 tablespoons olive oil
• 2 peeled and small diced small yellow onions
• 1 seeded and small diced red bell pepper
• 3 finely minced cloves of garlic
• 2 cored and medium diced fresh tomatoes
• 4 ounces prepared squid
• 2 teaspoons paprika
• 2 cups bomba rice (or short grain)
• pinch saffron threads
• 4 cups chicken stock
• 12 fresh mussels
• 6 fresh clams
• 6 extra-large shrimp (U10)
• ½ cup peas
• sea salt and pepper to taste
Serves 12
Prep Time: 10 minutes
Cook Time: 90 minutes
Procedures:
1. Season the chicken well on both sides with salt and pepper. Set aside.
2. Add the oil to a large 13-inch paella pan over medium to medium-high heat and add the seasoned chicken and cook for 6-8 minutes per side or until browned and most of the way cooked.
3. Remove the chicken from the pan and set it aside.
4. Add the onions to the pan and caramelize over low to medium heat for 10 minutes or until well browned.
5. Stir in the peppers and garlic and continue to cook and stir for 8-10 minutes or until the peppers are tender and roasted.
6. Add the tomatoes and cook for about 8-10 minutes or until the tomatoes are broken down.
7. Stir in the rice and saffron and cook for 3-4 minutes.
8. Next, add in the stock and season very well with salt and pepper and mix everything together until combined.
9. Add back in the cooked chicken along with the mussels, clams, shrimp, and peas spread evenly throughout the pan.
10. Cook over low to medium heat for 20 minutes or until most of the stock is gone and barely bubbling on the top.
11. Cover the pan and cook over low heat for 15 minutes.
12. Garnish with optional chopped fresh parsley.
Chef Notes:
Make-Ahead: This recipe is meant to be eaten right away. You may be able to leave the cover on the pan of the paella and keep warm for maybe 30 minutes before serving.
How to Reheat: Add the desired amount of paella to a pan along with a few tables of liquid and cook over low heat while stirring until hot. You can also warm in the microwave.
How to Store: Cover and store for up to 2 days. This recipe will not freeze well.
If you cannot get the authentic rice used in this recipe, Bomba, then substitute with arborio or any other short-grain rice.
Here is the pan I used (this is an affiliate link that allows me to make a few dollars if you chose to buy it):
Broth or stock options include: chicken stock, fish stock, shrimp stock, or water
You can use 1 cup of canned crushed tomatoes as a substitute for fresh tomatoes.
Authentic Spanish Seafood Paella Recipe - Colab With Best Bites Forever
EPISODE #141 - Authentic Spanish Seafood Paella Recipe
FULL RECIPE HERE:
YOUR SUPPORT HELPS SPAIN ON A FORK KEEP GOING:
GET YOUR SPAIN ON A FORK T-SHIRT HERE:
-----------------------------------------------------------------
***New Videos Every Monday and Friday - Remember to Subscribe and click on the bell icon to be notified of new videos***
-----------------------------------------------------------------
Best Bites Forever:
Equipment and Ingredients I use - Amazon Affiliate Links:
MY PAELLA PAN:
SPANISH ROUND RICE:
SAFFRON:
SPANISH SMOKED PAPRIKA:
MICROPHONE I USE:
CAMERA I USE:
EXTRA VIRGIN SPANISH OLIVE OIL:
SWISS DIAMOND 9.5¨ NONSTICK FRY PAN:
SWISS DIAMOND 2.2 QT SAUCE PAN:
SWISS DIAMOND 10 PIECE KNIFE SET
JOHN BOOS WOOD CUTTING BOARD:
Spain on a Fork is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and Spain on a Fork receives a small commission, which helps with all the expenses to keep Spain on a Fork going. Thank you for your support :)
--------------------------------------------------------------------------------------------------------
MUSIC: Shades of Love
Paella Valenciana: The Secrets Behind Spain’s Most Famous Dish | Food Secrets Ep.1 | DW Food
Paella is – next to tortilla and tapas – Spain’s internationally most well-known dish. The original recipe comes from Valencia, which is located at the Spanish east coast. While paella is eaten all over the world, many people don’t know about its origins and the secrets that come with it.
For example, paella takes its name from the large, flat pan which is also known as paella. Then, there’s the special rice that Valencians use to cook paella. And most important: never mix fish and meat if you want to eat an authentic paella!
Hungry for more secrets? DW‘s Food Secrets is a series about culinary classics from Europe. We take a look at world famous dishes to find out what makes them so special and successful.
#Paella #Valencia #FoodSecrets
------------------------------------------------------------------------------------
CREDITS
Report: Ruben Kalus
Camera: Jochen Bartelt
Edit: M. Schetter/H. Radeke
------------------------------------------------------------------------------------
Subscribe to DW Food:
youtube.com/DWFood
DW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.