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
The Recipe:
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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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HOW TO MAKE CHICKEN PAELLA / SPAINISH PAELLA RECIPE IN TAMIL
PAËLLA / CHICKEN PAELLA / SPAINISH PAELLA / RECIPE IN TAMIL / TASTY FOOD / SIMPLE AND EASY / YUMMY
START 00:00
CHICKEN STOCK 00:34
COOKING 02:03
Paella! This famous saffron rice dish is a traditional Spanish recipe that comes fully loaded with seafood or chicken and some vegetables. The origins of paella are ancient, rooted in the area around Valencia. The dish is named for the wide, shallow pan in which the paella is cooked. You can cook the paella in any skillet or even a large pot will do, and its go well.
The word paella is from a Valencian dialect meaning “pan,” probably derived from the Latin word patella for pan.
ENGLISH
******************
CHICKEN STOCK
1 tbsp Oil
3 Garlic cloves
1 Onion
3 Bay leaves
1 tsp Salt
1 Maggi veg cube or chicken cube
3 Chicken thighs
1L Water
-------------------------------------------
PAELLA
2 tbsp Olive oil
6 Garlic cloves
1 Onion
1 tsp Salt
1 tsp Saffron
1 ½ tbsp Paprika Powder
100 grams Snow peas
2 Tomatoes
1 tsp Pepper powder
Chicken pieces
Chicken stock
3 cups Rice
15 Prawns
1 Lemon
FRANÇAIS
******************************
BOUILLON DE POULET
1 càs d'Huile
3 gousses d'Ail
1 Oignon
3 feuilles de Laurier
1 càc de Sel
1 cube Maggi de Légumes ou de Maggi de Poulet
3 cuisses de Poulet
1 litre d’Eau
-----------------------------------------------
PAELLA
2 càs d’huile
6 Gousses d'ail
1 Oignon
1 càc de sel
1 càc de Safran
1 ½ càs de poudre de Paprika
100 grammes de pois mange-tout
2 Tomates
1 càc de poudre de Poivre
Morceaux de Poulet
Bouillon de Poulet
3 tasses de Riz
15 Crevettes
1 Citron
-----------------------------------------------------------------------------
Royalty Free Music from Bensound
AE theme rights reserved by Red_Box | videohive
#PAËLLA #CHICKENPAELLA #SPAINISHPAELLA #RECIPEINTAMIL #TASTY FOOD #SIMPLEANDEASY #YUMMY #CHICKEN #TAMIL
-~-~~-~~~-~~-~-
Please watch: How to make PINEAPPLE KESARI? | PINEAPPLE DESSERT | PINEAPPLE SWEET
-~-~~-~~~-~~-~-
Anne Burrell's Paella with Chorizo, Shrimp, Clams & Chicken | Worst Cooks in America | Food Network
Bring Spanish-inspired flavors to your dinner table with Anne's rich and meaty paella!
Watch #WorstCooks, Sundays at 9|8c from 4/24/21 to 5/16/21 + subscribe to #discoveryplus to stream the entire library and so much more:
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Paella with Chorizo, Shrimp, Clams and Chicken with Garlic Aioli
RECIPE COURTESY OF ANNE BURRELL
Level: Easy
Total: 1 hr
Active: 1 hr
Yield: 4 servings
Ingredients
Paella:
2 quarts chicken stock
1 large pinch saffron threads
Extra-virgin olive oil, for coating
4 ounces Spanish or Mexican chorizo, diced
2 boneless, skinless chicken thighs, diced into 1-inch pieces
4 cloves garlic, smashed
2 stalks celery, diced
1 yellow onion, diced
1 red bell pepper, seeded and diced
1 tomato, diced
1/2 cup fresh peas
2 cups Bomba rice
12 littleneck clams
6 large shrimp, cleaned, head and tail left on, shells reserved
Aioli:
2 tablespoons sherry vinegar
4 cloves garlic, smashed
2 large egg yolks
1 cup canola oil
Kosher salt
Serving:
1 small bunch chives, sliced
Directions
Special equipment: two 10-inch paella pans
For the paella: Add the chicken stock, saffron threads and shrimp shells to a medium saucepan and simmer, covered, for 10 minutes.
Meanwhile, coat the paella pans generously with olive oil. Add the chorizo, dividing it between the two pans. Set the pans over medium-low heat and cook, stirring occasionally, until the fat has rendered and the chorizo is crispy, 5 to 7 minutes. Add the chicken to the pans and season with salt. Cook, stirring occasionally, until the chicken is beginning to brown, but isn’t cooked all the way through.
Add the garlic, celery, onions, peppers and tomato to a food processor and pulse until chopped into a coarse paste. Add to the paella pans and cook until all of the liquid has evaporated and the veggies are soft and slightly caramelized, about 10 minutes. Add the peas and cook 2 to 3 minutes.
Add about 1/2 cup of the stock to each pan and stir, making sure to scrape up the fond from the bottom of the pans. Season to taste with salt. Add about another cup of the stock to each pan, then bring the liquid to a boil.
Add the rice and stir until thoroughly combined. Nestle the clams into the rice and cook for 5 minutes. Nestle the shrimp into the rice and simmer until the shrimp are pink and cooked through and the clams have fully opened, 5 minutes.
For the aioli: Meanwhile, add the vinegar, garlic and egg yolks to a food processor and process until combined. With the machine running, slowly add the oil to emulsify the mixture. Season to taste with salt.
For serving: Garnish with the chives and a drizzle of aioli.
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Anne Burrell's Paella with Chorizo, Shrimp, Clams & Chicken | Worst Cooks in America | Food Network