Describe your perfect vacation. #philippines #angelescity #expat #travel #filipina #phillipines
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Authentic Paella
I think #Paella is the perfect dish for large gatherings with friends and family because everyone can choose from the variety of ingredients according to their taste. Since recipes such as this use so much chicken stock, the quality of your stock will have an impact on the finished dish. I usually make homemade chicken stock (see my recipe), but you could also try adding some spices to store bought stock if you prefer. I serve this dish with #Sangria (see recipe) or a nice white wine.
Ingredients:
¼ Cup Spanish Olive Oil ( I prefer Casas de Hualdo )
¾ lb. Chorizo cut into half-inch rounds
1.5 lbs. Chicken Thighs mixed between boneless and bone in
8 clams
1 lb. fresh shrimp peeled and deveined and tails removed
½ pound cod or other firm whitefish cut into pieces
salt & pepper to taste
1 lb Paella Rice
½ each of red, green, and yellow pepper chopped
1 medium red onion chopped
½ medium fennel bulb chopped into 1-inch pieces
5 gloves of garlic chopped
½ t dried hot pepper flakes
1 cup dry white wine
1-½ t saffron threads
6 springs of fresh thyme
6 cups of chicken broth ( see my recipe for homemade)
1 ½ t Pernod or substitute Pastis
¼ lb. oil cured black olives
1 cup of peas (fresh or frozen)
Recipe:
Preheat oven to 350 degrees.
Heat 2 tablespoons of olive oil in a paella pan on medium-high. If you don’t have a paella pan you will need a pan that is 15” wide and about 1.5” high. Sauté chorizo slices until they are browned on both sides. Removed to a plate with paper towel.
Add 4 tablespoons of oil to pan with chorizo drippings. Season cut up boneless chicken thighs and bone in chicken thighs with salt and pepper, and add to hot pan. Brown chicken on both sides and remove to plate.
Put the paella rice in the same pan, and stir the rice over low head until it turns translucent, about 2 minutes. Add onion, peppers, fennel, garlic and red pepper flakes, and cook another 3 minutes.
Add wine, saffron, thyme and 5 cups of the chicken stock (reserving a cup of stock to add to paellas as it dries out during cooking), covering all of the ingredients in the pan by around a half-inch. Bring liquid to a boil in the pan, and add reserved chicken, chorizo and Pernod. Place pan in oven for 20 minutes.
While the paella is cooking, heat 1 cup of water in a saucepan and bring the water to a boil. Add the clams to the saucepan and cover. Cook clams for several minutes until they begin to open. If any clams do not open throw them away.
Check the paella half way through the cooking time in the oven, and add the reserved stock if the rice has soaked up all of the liquid. Place the fresh shrimp and cod pieces over the top of the paella and finish the cooking.
When Paella has baked for 20 minutes, remove from the oven and place cooked clams evenly over the top and sprinkle black olives all over the paella. Bring to the table to serve so everyone can choose which protein they like best.
Chicken Broth #recipe
For some dishes, using homemade chicken stock makes the dish extra special. Here is my recipe for basic chicken stock. I use a small whole chicken complete with gizzards and all the parts that come with the chicken. You can make ahead and freeze if you want to speed up the preparation time.
Ingredients:
4lb Chicken with all of the goodies that come with it
4 quarts cold water
8 white peppercorns
1 bay leaf
1 t fresh thyme or substitute dried
6 whole cloves
6 sprigs of parsley
1 medium onion chopped
3 celery ribs chopped
1 carrot chopped
Method:
Fill a large stockpot with water and add the chicken parts to the pot. Bring to a boil, then reduce heat to simmer. Skim off any scum that floats to the top and cook uncovered for 30 minutes.
After 30 minutes add the remaining ingredients and continue to simmer partially covered for 3 more hours or until the stock has reduced roughly in half. Strain and use immediately in recipe or let cool and store in the refrigerator until ready to use.
Paella with sea food. SPANSIH PAELLA
Arroz a la Marinera—Valencia
This is the dramatic seafood paella that looks stunning, with crustaceans and shellfish. You can vary the quantities of seafood and also use crab, crayfish, or lobster (boil them separately). Andresito, who is collecting reminiscences of people in villages around him in Alicante, told me that on the Alicante Coast, fishermen's families made seafood paellas without any vegetables. When they did not go out to fish, they made arroz de piedras with mollusks from the rocks (piedras means rocks). The fishermen went around local villages selling their fish on scooters, and people inland added vegetables. In Catalonia, where the tradition of mixing meat and seafood is very old, they had pieces of chicken, pork, rabbit, or duck and sausage in their seafood paellas. Today adding meat and vegetables to seafood paella has become common in other regions, where seasonal vegetables such as green beans, peas, artichokes, or peppers also go in. It is called paella mixta. Wine was not added in the past but it is sometimes today. Serve this with Alioli if you like. #shorts Hola AUDIOVISORES!
EL MEJOR CANAL FAMILIAR DE YOUTUBE DE MALLORCA
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Chef Ken Oringer cook paella on the Today Show
Realización de una obra de arte: La paella española
Arroz a la Marinera—Valencia
This is the dramatic seafood paella that looks stunning, with crustaceans and shellfish. You can vary the quantities of seafood and also use crab, crayfish, or lobster (boil them separately). Andresito, who is collecting reminiscences of people in villages around him in Alicante, told me that on the Alicante Coast, fishermen's families made seafood paellas without any vegetables. When they did not go out to fish, they made arroz de piedras with mollusks from the rocks (piedras means rocks). The fishermen went around local villages selling their fish on scooters, and people inland added vegetables. In Catalonia, where the tradition of mixing meat and seafood is very old, they had pieces of chicken, pork, rabbit, or duck and sausage in their seafood paellas. Today adding meat and vegetables to seafood paella has become common in other regions, where seasonal vegetables such as green beans, peas, artichokes, or peppers also go in. It is called paella mixta. Wine was not added in the past but it is sometimes today. Serve this with Alioli if you like. #shorts Hola AUDIOVISORES!
EL MEJOR CANAL FAMILIAR DE YOUTUBE DE MALLORCA
►►TikTok
►►Música Toni3k en
►►Facebook
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►►Merchandising teespring.com/es/stores/audiovisor
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Support our Channel
doddanna leter writing comedy usire kannada movie comedy scene
ಉಸಿರೆ ಪ್ರಭು ಸೊಲೊಮನ್ ನಿರ್ದೇಶಿಸಿದ ಕನ್ನಡ ಭಾಷೆಯ ಚಲನಚಿತ್ರವಾಗಿದೆ .
ಚಿತ್ರದಲ್ಲಿ ವಿ. ರವಿಚಂದ್ರನ್ ಜೊತೆಗೆ ರಚನಾ ಬ್ಯಾನರ್ಜಿ ಮತ್ತು ಪ್ರಕಾಶ್ ರಾಜ್ ಪ್ರಮುಖ ಪಾತ್ರಗಳಲ್ಲಿ ನಟಿಸಿದ್ದಾರೆ.
#doddanna #kannada #comedy
doddanna leter writing comedy
doddana letter
doddanna kannada comedy
usire kannada movie comedy scenes