HOW TO MAKE PAELLA with a Twist | Chicken and Seafood Paella
Paella with a twist! This Italian style-Paella dish is inspired by my family in Venezuela and brings the delicious salty flavours of the Adriatic sea, to your plate.
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PAELLA RECIPE
Ingredients:
1 x Capsicum
2 x Carrot
1 x Onion
Extra virgin olive oil
500g chicken breast (diced)
4-5L water
3 x sachets of saffron powder (or threads)
2kg rice
200g peas
1Kg Shelled mussels
200g prawns
12 scampi
600g Calamari
Sprinkle of sea salt
Fresh parsley
Utensils:
1 x large, deep pan
1 x large deep pot (for approx. 5L water)
1 x sharp knife
1 x wooden spoon
1 x ladle
Method:
1. Boil 4-5L water in a large pot while you prepare the ingredients for the paella.
2. Dice the carrot, capsicum and onion into small pieces.
3. Prepare the calamari by cutting the calamari strips into cubes.
4. Pour a generous drizzle of extra virgin olive oil into a large deep pan and put it on the stove at a medium-high heat to start the paella mixture.
5. Add the capsicum, carrot and onion to the pan and stir. Leave to simmer until the vegetables begin to soften.
6. Add the calamari pieces and simmer for around 10 minutes while stirring regularly.
7. Once the water has started to heat up, add 2 x sachets of saffron powder to the large pot.
8. Next for your paella, it’s time to add the diced chicken to the mix and stir using wooden spoon. This should also be left to cook for 5-10 minutes.
9. Add the prawn and saffron broth using a large ladle and stir it through.
10. Then, pour in the rice, stir once again, and add another 2 ladles of broth.
E ora si mangia, Vincenzo’s Plate…Enjoy!
Paella 2
This is the second part of my demonstration of making paella. For more food adventures, visit my blog at
Easy Paella Recipe | Homemade Paella, Quick and Easy
Easy Paella Recipe: We visited the Borough Market in London last May and we had an amazing paella that inspired this week's recipe. Spain is known for many things and their cuisine is definitely one of them. People may instantly think of paella when asked about the one food they know of and we can't really blame ourselves. Its rich history carrying on in the popular culture makes it deserving of its iconic status. You can cook this Valencian symbol yourself with our easy recipe.
This video shows how to make Paella at home quick and easy.
Thank you for watching!
~Flat 2~
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❤ Graham Flan Cups:
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Ingredients for Paella:
• Olive oil
• 300 grams prawn / shrimp
- shells will be used to make a fish stock
- the prawn / shrimp meat will be used as a topping
• A pinch of saffron
• 2 1/2 cups chicken broth
• 1/2 white onion
• 4 cloves garlic
• 1 red bell pepper
• 50 grams chorizo
• 1/2 cup tomato sauce
• 1/2 tsp smoked paprika
• A pinch of sea salt and black pepper
• 1 cup arborio rice ( you can use any type of short grain white rice )
• 8 to 10 pieces mussels
• A handful of peas
• 1 lemon
• Fresh parsley to garnish
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Paella Recipe Seafood + Chicken & Prawns - Easy Prep & SUPER Tasty #Ad
My easy paella recipe with chicken and chorizo plus prawns is the perfect seafood family meal. It can be made with paella or Arborio rice and is really simple to prepare.
This recipe has lots of super tasty ingredients such as saffron, chorizo, peppers, prawns/shrimp, chicken and more – everything we associate with a traditional Spanish paella. Also, it’s a great dish to make in advance and reheat at a later date.
Check out more of my easy rice recipes including risotto, salads, meal prep, treats and more here:
For more tasty dishes from Central England Co-op that are really easy to prepare, visit: centralengland.coop/food
Remember to subscribe to my channel for more easy cooking videos, recipe guides, vlogs and collaborations from my kitchen in the UK:
Ingredients for my Paella Recipe Seafood + Chicken & Prawns:
- 1 Large white onion
- 3 Garlic cloves
- Olive Oil
- 75g Chopped chorizo
- 450g Diced chicken breast
- 1 tbsp Tomato puree
- 1 tbsp Smoked paprika
- 1 Pinch saffron
- 1 Chicken or vegetable stock cube
- 225g Paella or Arborio rice
- 75ml Fairtrade white wine
- 1 Red pepper
- 100g Frozen peas
- Freshly chopped parsley
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.
Exploring Barcelona and Cooking an Easy Chicken Paella
Today, we’re so excited to be in Barcelona, Spain. From its stunning architecture to its sunny beaches and amazing food, there is so much to discover in Barcelona! In this video, we’ll show you some of the highlights of the city and share a recipe for cooking easy chicken paella!
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Chicken Paella Recipe
Ingredients
4 Boneless, skinless chicken breasts
1 yellow onion
2-3 cloves of garlic
1 red bell pepper
½ cup white wine
Pinch of saffron
1 ½ cup paella rice
2 ½ cup chicken stock
1 lemon
Fresh parsley
Olive oil
Salt and pepper
Method
Begin by chipping your onion and red pepper, and mincing the garlic.
Then, heat some olive oil on medium heat in your paella pan or skillet. Season the chicken with salt and brown them in the pan. They don’t need to be cooked completely, just lightly browned.
Remove the chicken from the pan and add your onion and garlic. Season with salt and pepper. After about 2 minutes, add the red bell pepper.
Deglaze with the white wine.
Add the paella rice to the pan and cook for about 2 minutes, stirring to coat it in the oil and vegetables. Add the chicken back to the pan, then, add the chicken stock. Add the saffron once the stock is in.
Reduce the heat to a simmer, cover and cook for about 20 minutes, stirring occasionally. The paella is finished when the liquid is absorbed, the rice is cooked and the chicken is tender and cooked through. Serve with fresh lemon and parsley and enjoy!
Places we ate
Forn da pa Sant Jordi
Antigua Restaurant
Onis Coffee
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