How To make Chicken Paella1
1 Lb. Italian sausage
sliced
1 broiler or fryer chicken
1 Medium onion :
chopped
1 Small green pepper cut in
chunks 1 Clove garlic :
minced
3/4 C. long grain rice
1 1/2 Tsp. chicken bouillon -- Granuals
1/4 Tsp. ground turmeric
3 C. hot water
4 carrots in 3-inch chunks
Brown sliced sausage in 4 quart Dutch oven over medium heat. Cut chicken into serving pieces. Brown in sausage drippings; season with salt and pepper. Remove chicken. Add onion, green pepper and garlic; cook until onion is tender. Stir in uncooked rice, bouillon, turmeric and water; bring to boiling. Add sausage and carrots. Arrange chicken on top. Cover and bake at 375 degrees for 40 minutes or until chicken and rice are tender. To serve, toss mixture gently together.
How To make Chicken Paella1's Videos
AUTHENTIC SPANISH SEAFOOD PAELLA RECIPE | SEAFOOD PAELLA RECIPE | HOW TO MAKE PAELLA
Hello my YouTube Fam , welcome back to my to my channel . Today’s special is the Seafood Paella recipe that I have for you guys . It’s so so delicious that once you have it , you will prefer to have more of it again and again . I never get tired of this dish even though I have had it a numerous times .Follow the steps of how you can make this dish at home below .
Ingredients
1 cup paella rice
10 king prawns
3 squids
8-10 fresh mussels
1 fish fillet
1/2 red capsicum
1/2 cup tomato purée
1 small onion
4 garlic cloves
1/3 cup extra virgin olive oil
1 packet paella seasoning
1/2 tsp paprika powder
Salt for seasoning
Parsley for garnish
Method
1. clean the fish ,prawns, mussels and and the squid .Cut them and keep aside
2. Cut the onion ,capsicum and dice the garlic
3. Heat the pan , add the olive oil
4. Fry the squid and fish separately and remove and keep aside
5. Fry the onion and garlic
6. Add the capsicum
7. Add the tomato purée and cook till it’s done
8. Add the fish/chicken stock and let it cook till it comes to a boil
9. Add the fried squid and fish
10. Add the paprika powder and the paella seasoning(saffron is included in the seasoning)
11. Add the paella rice ,give it a nice mix and let it cook for 5-6 minutes
12. Next add prawns and mussels and let it cook for another 5 Minutes
13. Increase the heat to a high In order to get the achieve the burnt rice at the bottom for 1 minute
14. Cover and keep for another 5-7 minutes
15. Garnish with some fresh parsley
Hoping you all enjoyed this recipe equally as the rest of my recipes too . Thank you for all the continues love and support that I receive from all of you , it does mean a lot to me .
Much love
Jacklin ????
Simple Chicken and Sausage Paella Recipe
Simple Chicken and Sausage Paella Recipe
How to Make Paella... FOR ONE! | One and Done with Max Nelson
PAELLA FOR ONE:
In Season 1, Episode 2 of Food52’s One and Done, join Max Nelson and indulge in the rich flavors of Paella Valenciana, a legendary dish hailing from the picturesque region of Valencia, Spain. While traditionally made with rabbit, seafood, or even snails, we're simplifying it by using chicken in this iteration. Don't worry if you don't have a fancy paella dish, because this one-pan wonder can be easily recreated in your own kitchen!
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Five Two by GreenPan Essential Stainless Steel Skillet:
MORE ABOUT ONE AND DONE:
Max Nelson (IG/TikTok: @chillguyinbrooklyn) brings you the dishes you crave, single-serving style. Say goodbye to wasted ingredients and mediocre leftovers, because these recipes are all one - and done! You can watch more here:
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UPDATED! How to make the Perfect Chicken Paella
UPDATED! How to make a Perfect Seafood/Chicken Paella.
UPDATE!
Cook Red diced peppers, onions & tomatoes with lid ON. Add cup water as it reduces.
STOCK
Use a 2 or 3 knorr chicken stock cubes and teaspoon salt. Add Schwartz Italian herbs table spoon. Teaspoon or two Tumeric to give colour and help thicken. 1 litre boiling water in large jug for 750g paella rice. I add frozen peas and prawns to the stock to make sure they thaw and cook.
SECRET
Only use chicken boneless thighs. Trim fat off.
Sear chicken then add 3 or 4 cloves of garlic a keep moving chicken so you don't burn the garlic.
Add pepper, tomato, onion mix and then the stock quickly so it doesn't burn.
Move the whole mixture around gently every 2 minutes to get a thick, flavoursome juice with an egg slice. Keep doing this until only the top half of the mix will move. Keep it from sticking until last 3 minutes, then let it absorb the last liquid on its own.
Make sure it bubbles well all over or the top won't cook. Don't add water unless you can stir or flavour will wash from top layer.
DON'T COVER.
Serve using EggLift slice so it stays the same way up on the plate as in the pan. Serve with lemon wedges.
INGREDIENTS
500g chicken boneless skinless thighs. Cut size of your thumb.
750g paella rice for this size pan. 500g for large frying pan. Reduce chicken by 250g too.
2 red peppers
6 tomatoes
2 medium onion all finely diced.
2 or 3 Knorr chicken stock cubes
3 gloves garlic
2 teaspoon Tumeric
1 teaspoon salt
1 mug peas
Prawns if you want.
1 litre water per 500g rice.
Easy Spanish Paella 1 2 3 ????????????
ingredients
1 diced onion
4 crushed garlic
half a cup chopped squid
2 cups fish stock
tomato paste 1 tbsp
tomato puree 1 cup
shrimps
fish
mussels
fresh parsley
salt & paprika
You can use green peas & red bell pepper as well
Music by Martox - Tu Amor -
Seafood Chicken Paella - 2 min cooking class
10minutemeals.com.au for all recipes. This delicious, healthy and nutritious Seafood and Chicken Paella recipe can be prepared and cooked from scratch in under 10 minutes with SunRice 90 second Arborio Base Risotto Rice.