How To make Paella 2
2 c Basmati rice
3 c Water or chicken stock
Butter 1 md Carrot, diced
1 Stalk celery, diced
1 lg Onion
8 oz Shrimp, shelled and
-deveined 1 14-ounce can baby clams
2 sm Fillet turbot, sole, red
-snapper or trout cut -into 1-inch chunks 2 Boneless, trimmed, skinned
-chicken breasts, cut into -1-inch chunks 1/2 Chorizo sausage, cut into
-small chunks 1 14-ounce can artichoke
-hearts, drained, rinsed -and quartered 1 md Red pepper, cut in 1/2-inch
-strips 4 Cloves garlic, minced
1/4 c Lemon juice
2 tb Saffron
2 oz Madeira wine or sweet sherry
32 Mussels
2 Tomatoes, diced
16 Black olives pitted and
-halfed Salt and pepper, to taste Chopped parsley 1 lg Lemon, cut in 8 wedges
In a large, deep, flat pan, put the rice and water or stock. Cover and bake in a 350 degrees to 400 degrees oven until almost all the water is absorbed. In a saut=82 pan, melt the butter and saut=02 the diced carrot, celery and onion until the vegetables are soft and the onions are translucent. Remove from the heat and set aside. Remove the rice pan from the oven. Mix in the saut=82ed vegetable, the shrimps, clams, fish fillets, chicken, sausages, artichoke hearts, red pepper strips and garlic. Stir in the lemon juice, saffron and Madeira and arrange from the mussels around the outsided edge of the pan. Sprinkle the surface with the diced tomato and halved black olives, cover and return to the oven until the mussels open and the rice, fish and chicken are cooked through. The rice should be dry, not mushy. Season to taste with salt and pepper and serve on large plates arranging the mussels around the edge of the plates. Garnish with parsley and lemon wedges.
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Paella
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Paella
Ingredients
1 Onion
1 bell pepper 4 cloves Garlic
3 tomatoes
Bay leaf
1 tsp paprika
1 pinch saffron
¼ cup white wine
4 boneless chicken thighs
¼ cup Parsley
2 cups Spanish Rice
5 cups Chicken Broth
1/2 cup frozen peas
½ lb Jumbo Shrimp
1/2 lb Mussels
8 oz calamari rings
Salt and pepper
Lemons , for garnish
#shorts #paella #sapanishfood #rice #seafood #homemade
The Best Paella Recipe You Will Ever Taste | Seafood Paella
The Best Paella Recipe You Will Ever Taste | Seafood Paella
If you love rice and seafood, this recipe is for you. You can have different kinds of seafood in one dish.
Ingredients:
2 cups short grain rice
4 cloves garlic
2 onion
3 tomatoes
mussels
clams
squid
shrimp
2 chorizo
2 bell pepper
1/2 cup green peas
1/2 cup lemon juice
1 tbsp safflower or 1 tsp saffron (kasuba)
2 cups chicken stock
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Weeknight 'fun size' paella | streamlined Valencian-style, with green beans and chicken wings
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***RECIPE, SERVES 2-3***
(You could double this recipe and make it in a 12-inch pan rather than the 10-inch I use here.)
1/2 lb (227g, 6-8 pieces) chicken wings (could replace with drained canned lima beans)
1 handful fresh green beans
1 shallot
1 small sweet pepper (or half a small bell pepper)
2-3 garlic cloves
1 cup (237mL) white wine (could replace with water or stock)
1 cup (237mL) plain water (or stock)
1 pinch (I used 125 mg) saffron strands (or a teaspoon of sweet paprika)
1 cup (200g) paella rice or other short grain rice (adjust the quantity relative to the water/wine according to package directions)
1 lemon
2 teaspoons (a big squeeze) tomato paste
salt
pepper
olive oil
Heat a 10-inch (25 cm) pan over medium heat, and put in the saffron to toast dry for a minute until fragrant. Dump the saffron in a microwave-safe measuring jug and break it up with your fingertip. Pour in the water/stock/wine (two cups total liquid), microwave until hot and let the saffron steep while you do the next steps.
Heat a film of olive oil in the same pan over medium heat. Season the chicken wings aggressively with salt and pepper and place them in the pan. Don't try to flip them until the skin is ready to release pretty easily from the pan. Get them browned on all sides and nearly cooked-through while you cut up the vegetables.
Peel and mince the garlic and shallot. De-seed and mince the pepper. Trim any stems off the green beans and cut them in half.
When the wings are about done, push them to the outer rim of the pan and dump in the garlic, shallot and peppers. Stir and fry them for a couple minutes to soften them and get them a little golden brown. Squeeze in the tomato paste, stir and cook for another minute. Dump in the green beans, stir and cook for about two minutes.
Pour in all the liquid and saffron, stir and season with salt until the liquid tastes saltier than you want it, to account for the rice you're about to add. Stir in the rice, reduce the heat to a high simmer, and never stir the paella again. Just let it cook unitl the rice has absorbed most of the liquid and is almost cooked (test by tasting). If the rice is still very crispy and all the water is gone, you can always sprinkle some more water on any dry patches.
When the rice is almost-but-not-quite cooked, turn the heat up to boil out any excess water and brown the bottom layer of rice, known as the socarrat. On my gas stove, I used high heat, but on a more powerful stove you might want medium-high. Use your nose to determine when the bottom is browning and when it is about to burn — I take mine off the heat when I just start to smell burning.
Let rest at least 15 minutes before serving, during which time you can cut your lemon into wedges. Use a wide, rigid serving spoon to scrape the socarrat off the bottom when scooping onto plates. Squeeze lemon over top at the table.
Paella Fried Rice Recipe
Sinangag yan? No, it's PAELLA FRIED RICE! Paella inspired dish doesn't have to be complicated, surprise your holiday guests when you try this #simpol recipe! Luto na!
Ingredients:
4 tbsp - Annatto oil
5 cloves - Garlic
1 pc - Onion
1/4 cup - Diced carrots
2 tbsp - Crab paste
3 tbsp - Oyster sauce
1/2 cup - Tomato sauce
1/2 cup - Diced fish (Cream Dory)
1/2 cup - Diced shrimp
1/2 cup - Sliced squid
1/2 tsp - Dried basil
1/2 tsp - Dried oregano
Salt to taste
1 tbsp - Sugar
1/2 cup - Chicken stock
6 cups - Left-over rice
Black pepper to taste
1/3 cup - Green peas
Garnish:
Fresh parsley
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AUTHENTIC SPANISH SEAFOOD PAELLA RECIPE | SEAFOOD PAELLA RECIPE | HOW TO MAKE PAELLA
Hello my YouTube Fam , welcome back to my to my channel . Today’s special is the Seafood Paella recipe that I have for you guys . It’s so so delicious that once you have it , you will prefer to have more of it again and again . I never get tired of this dish even though I have had it a numerous times .Follow the steps of how you can make this dish at home below .
Ingredients
1 cup paella rice
10 king prawns
3 squids
8-10 fresh mussels
1 fish fillet
1/2 red capsicum
1/2 cup tomato purée
1 small onion
4 garlic cloves
1/3 cup extra virgin olive oil
1 packet paella seasoning
1/2 tsp paprika powder
Salt for seasoning
Parsley for garnish
Method
1. clean the fish ,prawns, mussels and and the squid .Cut them and keep aside
2. Cut the onion ,capsicum and dice the garlic
3. Heat the pan , add the olive oil
4. Fry the squid and fish separately and remove and keep aside
5. Fry the onion and garlic
6. Add the capsicum
7. Add the tomato purée and cook till it’s done
8. Add the fish/chicken stock and let it cook till it comes to a boil
9. Add the fried squid and fish
10. Add the paprika powder and the paella seasoning(saffron is included in the seasoning)
11. Add the paella rice ,give it a nice mix and let it cook for 5-6 minutes
12. Next add prawns and mussels and let it cook for another 5 Minutes
13. Increase the heat to a high In order to get the achieve the burnt rice at the bottom for 1 minute
14. Cover and keep for another 5-7 minutes
15. Garnish with some fresh parsley
Hoping you all enjoyed this recipe equally as the rest of my recipes too . Thank you for all the continues love and support that I receive from all of you , it does mean a lot to me .
Much love
Jacklin ????
This Is A Paella (Kind Of?)
What do you think? Paella or nah?
#shorts #paella #spanishfood #spain #rice #seafood #shrimp