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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
Daisy Cooks - Paella Valenciana, Paella de Verduras
No copyright infringement intended. Just sharing the love of Latin
cooking.
How To Make Spanish Paella | Omar Allibhoy
Ok before you shout at us, recipes for paella differ from region to region, and this seafood-free version is Omar's take on the classic Paella Valenciana. Traditionally made with chicken and rabbit, Omar caramelises the meat and vegetables before adding the rice and must have ingredient – saffron. Garlic, smoked paprika and rosemary all add to the incredible flavours of this dish designed to bring everyone to the table. Serve with a wedge of lemon and enjoy.
For this and loads more delicious Spanish recipes check out Omar’s book Tapas Revolution:
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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
Cheater Paella | SAM THE COOKING GUY
Paella. Normally, this Spanish rice dish requires hours of work and while the results are probably worth it to some, we show you how to get a much quicker fix of this delicious dish. Don't knock it until you try it. And trust us, it doesn't take long to try.
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How to make Seafood and Chicken Paella
This week with Crazyguykurt Cooks, we will be looking at the classic Spanish dish - Paella. On any normal day, rice gets to play the best supporting role. But today, along with the sexy saffron, it takes centre stage in this recipe. With the addition of both Seafood and chicken, its packed full of flavour. And I also, add chorizo for and extra measure and yes, I know its not an authentic paella ingredient, but i just love the smokiness and flavour it adds to the meal.
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INGREDIENTS:
2 cups of Bomba or Paella Rice
1 diced white onion
4 cloves of garlic (crushed)
1 sliced red pepper
150 gr sliced chorizo
50ml Tomatoe Paste
20 strands of Saffron
Flat leaf Parsley to garnish
6 chicken thighs (cut in half)
12 medium prawns (deveined and shelled)
1L chicken stock
1L fish stock
2 teaspoons Smoked Spanish Paprika
50ml Olive Oil
Paella Pan:
Induction Plate:
My cousin from Italy gives us her opinion on the Olive Garden!