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How To make Paella (New York Times Cook Book)
1 One and a half pound
-lobster, cooked 1 lb Shrimp
1 Dozen or more small clams
1 qt Mussels
1 One and a half pound chicken
1 ts Oregano
2 Peppercorns
1 Clove garlic, peeled
1 1/2 ts Salt
6 tb Olive oil
1 ts Vinegar
2 oz Ham, cut in thin strips
1 Chorizo (hot Spanish
-sausage), sliced 1 oz Salt pork, finely chopped
1 Onion, peeled and chopped
1 Green pepper, seeded and
-chopped 1/2 ts Ground coriander
1 ts Capers
3 tb Tomato sauce
2 1/4 c Rice, washed and drained
4 c Boiling water
1 ts Saffron
1 cn Peas, drained
1 cn Pimientos
Remove meat from the lobster. Shell and devein shrimp. Scrub mussels and clams. Cut chicken into medium sized serving pieces. Combine oregano, peppercorns, garlic, salt, two Tbsp of the olive oil and the vinegar and mash with back of spoon or with a mortar. Rub chicken with the mixture. Heat remaining olive oil in a deep, heavy skillet and brown chicken lightly over moderate het. Add ham, chorizo, salt pork, onion, green pepper, coriander and capers. Cook ten minutes over low heat. Add tomato sauce and rice and cook 5 minutes. Add boiling water, saffron and shrimp. Mix well and cook rapidly, covered, until liquid is absorbed, about 20 minutes. With a large spoon, turn rice from top to bottom. Add lobster meat and peas; cover and cook 5 minutes longer. Steam mussels and clams in a little water until their shells open. Heat the pimientos and drain. Us the mussels, clams and pimientos as a garnish.
How To make Paella (New York Times Cook Book)'s Videos
Chef Liam Tomlin Invites You to Cook Authentic Spanish Paella | Live-Cook Channel
LIVE COOK-ALONG INCLUDING DELIVERED INGREDIENTS
Join an authentic culinary experience with the incredibly talented, multi-award-winning chef extraordinaire, Liam Tomlin! Cook and engage with one of SA’s top chefs using ingredients conveniently delivered to your home. Taking place once a month, the Live-Cook Channel has reinvented your night in with this master of cuisine taking us on a virtual journey to one of his favourite places - Spain.
DATE: Wed 7 July | 18h00
CHEF: LIAM TOMLIN
An Irish chef who has honed his skills in kitchens around the world before settling in South Africa two decades ago to build the renowned Chefs Warehouse brand, Chef Liam runs a whopping 8 fine-dining and gastronomic establishments across the world, as well as a cookery school. So he's guaranteed to bring mountains of experience and kitchen tips to our show.
THE DISH: Paella with Prawn, Mussel and Saffron
With a passion for all things Spanish - and a restaurant and cookbook to prove it - Chef Liam will be showing us how to cook an authentic Spanish dish of Paella with Prawn, Mussel and Saffron.
I have moved away from food with too many layers, as well as components added for the sake of adding them, says Chef Liam. My way of cooking is focussed on technique and on extracting as much flavour as possible to create tasty and well-balanced dishes.
COST PER MEAL BOX
R425: 2 Portion Meal BOX
R595: 4 Portion Meal Box
INCLUDES
Pre-portioned ingredients delivered to your door within 24 hours prior to the show.
MEAL BOX DELIVERY
We deliver on the day of the cook-along between 8am and 2pm to metropolitan areas in Cape Town, Johannesburg and Pretoria.
ALL YOU NEED
Over and above the ingredients we delivered to you, all you need is internet connectivity and basic pantry items such as olive oil, salt, pepper, butter or sugar.
PRIOR TO THE SHOW
We will email you all the details so that you are prepared and ready to enjoy the show, cooking like a chef, with a chef!
BOOK TO COOK BY 1 JULY
Quicket: qkt.io/18bLa5
Webtickets: bit.ly/2TD4Ju7
FoodGuru: bit.ly/2PR5IVm
The Perfect Rice Recipe (Spanish Paella)
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Full Recipe:
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A whole Thanksgiving for $100 or less: Can it be done? Follow along as we challenge Priya Krishna, Vaughn Vreeland and Eric Kim to plan, shop for, cook and serve a Thanksgiving feast for their friends and family in one day using only $100. Will they stay under budget? Will they get everything done in time? Will Priya’s mom finally let her help cook this Thanksgiving? Watch to find out.
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How to Make Paella Simply Delicious!
Chef Jesse Martin of Cheuvronts in Phoenix joins Shay Pausa in the Daily Dish on SheKnows.com and shows us that Paella can be made as simple as it is delicious.
How to make Paella!
Culinary Crossroads: Paella and Foodways
Three friends, Julia, Michael, and Pepe, gather in Julia’s Manhattan apartment to make and eat paella together. Julia and Pepe, originally from Valencia, Spain (the home of paella), share the origin, history, and practice of this beloved Spanish dish with Michael, a native Jewish New Yorker. As they cook and eat, these three discuss observations on similarities and differences between their backgrounds as well as American and Southern European foodways. You never know what you will discover when food and culture meet in the kitchen!
Music Credit:
Happy Clappy by John Bartmann
Solo Acoustic Guitar by Jason Shaw
Acoustic Meditation 2 by Jason Shaw
Small Guitar by Bensound.com
Acoustic Breeze by Bensound.com