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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: 🤍 Links from the video: Daiquiri Cocktail | 🤍 Spanish Stew | 🤍 More Food Tube videos | 🤍 You can find out more about Omar here: Website: 🤍 Twitter: 🤍 Facebook: 🤍 Instagram: 🤍 YouTube: 🤍 Restaurant- 🤍 Enquiries: shy🤍 Hashtags: #TheSpanishChef #OmarAllibhoy #TapasRevolution For more nutrition info, click here: 🤍 Jamie Oliver's Food Tube | 🤍 Subscribe to Food Tube | 🤍 Twitter: 🤍 Jamie's Recipes App | 🤍 Tumblr: 🤍 Facebook | 🤍 More great recipes | 🤍 #FOODTUBE x

The Perfect Rice Recipe (Spanish Paella)


Click 🤍 to get $20 off your first three bags. There are so many incredible rice dishes out there, but this one takes the cake as the most extravagant and simultaneously one of the easiest. Paella Pan: 🤍 Get My Cookbook: 🤍 Additional Cookbook Options (other stores, international, etc.): 🤍 FOLLOW ME: Instagram: 🤍 Tik Tok: 🤍 Twitter: 🤍 Facebook: 🤍 Subreddit: 🤍 - Full Recipe: 🤍

4 Levels of Paella: Amateur to Food Scientist | Epicurious


We challenged chefs of three different skill levels - amateur Onika, home cook Daniel, and professional chef Frank Proto from The Institute Of Culinary Education - to prepare a piping hot paella (yes, Frank finally gets to make paella!) Once each level of chef had served up their creation, we asked expert food scientist Rose to explain the choices each made along the way - both good and bad. Which paella would you pick? Check out Frank's paella recipe here: 🤍 Learn more with Chef Frank on his YouTube Channel ProtoCooks! 🤍 and follow him on Instagram 🤍protocooks Follow Onika at 🤍onikacomedy Find Daniel at 🤍iamdanielvictor Looking for Rose? Head to 🤍rosemarytrout_foodscience Keep up with The Institute of Culinary Education at 🤍iceculinary Still haven’t subscribed to Epicurious on YouTube? ►► 🤍 ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.

Authentic Spanish Seafood Paella Recipe - Colab With Best Bites Forever


EPISODE #141 - Authentic Spanish Seafood Paella Recipe FULL RECIPE HERE: 🤍 YOUR SUPPORT HELPS SPAIN ON A FORK KEEP GOING: 🤍 GET YOUR SPAIN ON A FORK T-SHIRT HERE: 🤍 - *New Videos Every Monday and Friday - Remember to Subscribe and click on the bell icon to be notified of new videos* - Best Bites Forever: 🤍 Equipment and Ingredients I use - Amazon Affiliate Links: MY PAELLA PAN: 🤍 SPANISH ROUND RICE: 🤍 SAFFRON: 🤍 SPANISH SMOKED PAPRIKA: 🤍 MICROPHONE I USE: 🤍 CAMERA I USE: 🤍 EXTRA VIRGIN SPANISH OLIVE OIL: 🤍 SWISS DIAMOND 9.5¨ NONSTICK FRY PAN: 🤍 SWISS DIAMOND 2.2 QT SAUCE PAN: 🤍 SWISS DIAMOND 10 PIECE KNIFE SET 🤍 JOHN BOOS WOOD CUTTING BOARD: 🤍 Spain on a Fork is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and Spain on a Fork receives a small commission, which helps with all the expenses to keep Spain on a Fork going. Thank you for your support :) MUSIC: "Shades of Love" 🤍

Paella Valenciana: The Secrets Behind Spain’s Most Famous Dish | Food Secrets Ep.1 | DW Food


Paella is – next to tortilla and tapas – Spain’s internationally most well-known dish. The original recipe comes from Valencia, which is located at the Spanish east coast. While paella is eaten all over the world, many people don’t know about its origins and the secrets that come with it. For example, paella takes its name from the large, flat pan which is also known as paella. Then, there’s the special rice that Valencians use to cook paella. And most important: never mix fish and meat if you want to eat an authentic paella! Hungry for more secrets? DW‘s Food Secrets is a series about culinary classics from Europe. We take a look at world famous dishes to find out what makes them so special and successful. #Paella #Valencia #FoodSecrets CREDITS Report: Ruben Kalus Camera: Jochen Bartelt Edit: M. Schetter/H. Radeke Subscribe to DW Food: DW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.

Masterclass Paella Valenciana


In een complete masterclass laat Chabe Soler zien hoe je de enige echte paëlla Valenciana maakt. Zij kan dat bij uitstek want ze werd er in 2020 wereldkampioen mee. Paëlla Valenciana is een van de lekkerste maar ook een van de lastigste paëlla's waarvan de receptuur onbetwistbaar is. WIL JE MEER VAN DIT SOORT TIPS EN VIDEOS? Ontdek wekelijks nieuwe eetvideo's op Chefs en experts delen hun tips en geheimen! Van basics als biefstuk bakken en een ei pocheren, tot apparaten- & gadget tests, colleges en masterclasses over een breed scala van onderwerpen, van côte de boeuf tot kombucha, briochebrood tot bloemkool en rouille tot rollade. Schrijf je snel in op en blijf op de hoogte via deze link: 🤍

Binging with Babish: Paella from Parks & Recreation


For a limited time only, get 60% OFF your first 4-bottle box PLUS a bonus bottle 🤍 That’s $100 of curated wine for only $30 plus shipping. Bright Cellars is the monthly wine club that matches you with wine that you'll love. Get started by taking the taste palate quiz to see your personalized matches. Music: “XXV” by Broke for Free 🤍 Babish Cookware on Amazon: 🤍 My playlist of preferred cooking tunes, Bangers with Babish! 🤍 Recipe Link: 🤍 BCU TikTok: 🤍 Binging With Babish Website: 🤍 Basics With Babish Website: 🤍 Patreon: 🤍 Instagram: 🤍 Subreddit: 🤍 Facebook: 🤍 Twitter: 🤍

Paella Mixta voor dat heerlijke zomergevoeltje | EtenmetNick | How to


Iedereen komt weer terug van vakantie en wil natuurlijk dat vakantiegevoel vasthouden! Maak gewoon deze paella en voel het zonnetje op je kontje. Lekker man. WEBSHOP: ➤Merch ⇒ 🤍 (t-shirts, truien en meer!) SOCIAL MEDIA: ➤Business Email ⇒ nick🤍 ➤Instagram ⇒ 🤍 (🤍tickynoet) ➤TikTok ⇒ 🤍 (🤍etenmetnick) Paella Mixta Ingrediënten 1 tl saffraan 2 tl gerookte paprika poeder 2 rode paprika’s, in kleine blokjes 2 uien, gesnipperd 2 tomaten, in blokjes 4 teentjes knoflook, gehakt 3 kippendijen, in stukken 10 grote garnalen 12 mosselen, afgespoeld 250 gr Spaanse chorizo, in blokjes 8 el olijfolie zout en peper, naar smaak 400 gr bomba rijst 1,5 l kippenbouillon 2 limoenen, in partjes 1 Pleur al je bouillon in een pan en gooi je saffraan en paprikapoeder erbij en laat dit zachtjes pruttelen. 2 Gooi 2 el olie in een paella pan en bak je gesneden chorizo en je kippendijen voor 5 minuutjes totdat het een kleurtje heeft. Heeft het een kleurtje? Haal het allemaal uit de pan. 3 Zet de pan weer op het vuur en gooi er 4 el olijfolie bij samen met je gesnipperde uien. Laat dit zachtjes bakken totdat de uien transparant zijn. Pleur nu je gesneden paprika erbij en laat dit 2 minuutjes meebakken. Flikker nu je tomaat en knoflook erbij en bak weer 2 minuten mee. 4 Doe al je bomba rijst bij je uien-mengsel en bak dit 1 minuutje mee, gooi je chorizo en je kip erbij en verdeel dit gelijkmatig over de pan. 5 Giet 1 a 1,2 liter van je kippenbouillon erbij en gooi het door je rijst mengsel heen. Nu is het belangrijk dat je het op heel zacht vuur zachtjes laat bubbelen, heel zachtjes en heel relaxt. Ook is het belangrijk dat je er niet in gaat roeren want we zijn op zoek naar een Spaanse delicatesse genaamd “Soccarat”, dat is een gekarameliseerd laagje van smaken op de bodem van de pan en dat krijg je aan het einde van je paella. DUS PROBEER NIET TE ROEREN! 6 Hou een klein beetje van je bouillon over voor als je paella iets teveel droog kookt. Laat je pan nu ongeveer 10 minuten pruttelen. 7 Na 10 minuten verdeel je je mosselen en garnalen over de hele pan en laat je het nog 15 minuten zachtjes bubbelen totdat al het vocht in je pan bijna weg is. 8 Na 13 minuten gooi je even een handje erwten over alles heen en na 2 minuten haal je de pan van het vuur. Dek hem af met zilverfolie en laat de pan nog even 10 minuten rusten. 9 Folie eraf halen, gooi er wat limoen op en opscheppen maar. Eet smakelijk.

Authentic Spanish Paella!! HUGE PAELLA + Market Food Tour in Valencia, Spain!


🌶️ GHOST CHILI Available Now: 🤍 🇪🇸 Ultimate Madrid Food Tour: 🤍 🔔 Subscribe: 🤍 VALENCIA, SPAIN - Welcome to Valencia, in Southern Spain and home to Paella Valenciana, the original and authentic paella and probably one of the most famous of all Spanish food. Today we’re going on a paella tour in Valencia where we’ll first visit the market to see the local ingredients, and then eat two very different but authentic paella in Valencia. Let’s get started! 🌶️ NEW: I’m huge excited to tell you that Smoked Ghost Pepper is Available Now: 🤍 (available in USA first, coming soon to Canada, Europe, and Worldwide) Friends in the video: Paco Alonso - WikiPaella (🤍 - Huge thank you Paco! Jeffrey Merrihue: 🤍 Kevin Chan (🤍 Mercado Central - To begin this amazing Spanish food day in Valencia we first walked around Mercado Central, the central market and one of the most beautiful markets in Europe. The market has everything you could ever want. Along with trying a few snacks like a Valencian farton, we checked out all the 10 most common ingredients that are a part of a Valencian paella. Barraca Toni Montoliu (🤍 - Next up we headed out to Barraca Toni Montoliu, a man who is preserving the tradition of family paella on his farm just outside of the city. He grows most of his own ingredients and prepared a huge pan of paella using fresh ingredients. Seeing the process was a huge learning experience for me and it was fantastic. The paella at Barraca Toni Montoliu is traditional and family style. Casa Carmela (🤍 - Next we drove over to Casa Carmela, a paella restaurant in Valencia since 1922, one of the oldest and most legendary. Their paella kitchen is absolutely insane, so many pans of paella cooking at once, all blazing over orange wood fire. They have taken Spanish food to the next level with their Valencian paella and are well known for their Socarrat - crispy caramelized rice at the bottom of the paella. It was for sure the best paella I’ve ever had in my life, hands down. We also tried their Fideuà - seafood noodles from Valencia. Price - €60 per paella pan It was an amazing day learning about traditional Paella Valenciana and the pride and care that goes into it. Again it’s easily the most recognized Spanish food and after learning about it today, I can fully agree. 🎵MUSIC: 🤍 —————————————————— 📱FOLLOW: Instagram: 🤍 Facebook: 🤍 —————————————————— 🌶️ NEW: Smoked Ghost Pepper Available Now: 🤍

Paella Valenciana | Kenji's Cooking Show


This will be the last video shot outside at my current home. Future outdoor videos will be at my new place, so... take from that what you will. This is a pretty traditional paella. If you’re super purist maybe my lack of rabbit or the addition of piquillo peppers will upset you, though. Maybe not. Maybe it’s the use of the wrong type of beans. Maybe not. Either way make a comment about it because it boosts engagement which YouTube likes. I was testing out how well my recommended outdoor wok burner (the power flamer 160 from world for paella. Heat management is a little tough (because low heat is still really hot). If I had a little more control I would have browned the chicken (or rabbit) a little more gently. Paella Valenciana Serves 4-5 Ingredients: 1/4 cup (60ml) extra-virgin olive oil 2 1/2 pounds (1200g) chicken leg pieces, rabbit pieces, or a mix Salt and pepper 1/2 pound (225g) green beans or runner beans, cut into 1 1/2-inch segments 1/2 pound (225g) fresh or frozen lima, butter, or fava beans A few cloves of garlic, finely minced 3 ripe Roma tomatoes (about 8 ounces, 225g), split in half, the cut-side rubbed through the large holes of a box grater, skins discarded 2 teaspoons (about 3g) Spanish smoked paprika Pinch saffron threads 2 cups (around 400g) short grain rice, preferably Bomba (arborio or any other rice will do fine) 5 cups (1200ml) water 4-5 rosemary sprigs Lemon wedges for serving 1. Heat olive oil in a paella or in a large carbon steel or cast iron skillet over high heat until shimmering. Reduce heat to medium, add chicken and/or rabbit, season with salt and pepper, and cook, stirring occasionally, until it is lightly browned on most sides, about 5 minutes. 2. Add the green beans and lima beans. Stir into the chicken. Add garlic and immediately stir into the other ingredients to prevent burning. When the garlic is aromatic (about 1 minute), push ingredients the side of the pan then add tomatoes directly to center. Let the tomatoes cook down a bit, then stir them into the other ingredients. 3. Push everything to the sides again and add smoked paprika and saffron directly to the center. Bloom the spices by stirring them in the olive oil and rendered chicken fat until fragrant, about 30 seconds, then stir everything together. 4. Add rice and cook, stirring frequently, until lightly toasted and coated in the bloomed spice mixture, about 2 minutes. Add water and rosemary sprigs. Use a wooden spoon or spatula to scrape up any browned bits from the bottom and stir everything together well, making sure that the rice is all submerged. 5. Bring to a simmer and cook without stirring g until the rice is tender and the liquid is absorbed (you may need to add more liquid if it gets too dry before the rice is fully cooked; just pour it evenly around the top), 15 to 20 minutes total. 6. If desired, keep cooking until a crispy crust forms on the bottom of the rice (test this by scraping some rice off the bottom with a stiff wooden spatula). Serve immediately with lemon wedges.

How To Make Paella | Gordon Ramsay


Gordon shows how to prepare a classic Spanish paella as an alternative to a Sunday roast. From Gordon Ramsay's The F Word #GordonRamsay #Cooking Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit – 🤍 Follow Gordon: Text him: +1 (310) 620-6468 Instagram: 🤍 Twitter: 🤍 Facebook: 🤍 If you liked this clip check out the rest of Gordon's channels: 🤍 🤍 🤍

Quick & Easy Paella - Oven Baked Sausage & Shrimp Paella Recipe


Learn how to make a Quick & Easy Paella recipe! Go to 🤍 for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Oven Baked Sausage & Shrimp Paella Recipe!

How 160-Kilogram Paellas Feed 1,400 People In Spain | Big Batches | Food Insider


Paella is one of Spain's most iconic dishes. And every year, you can find massive paellas being cooked at festivals across Spain that serve thousands of people. We visited Quesa, Valencia, to see how a paella that can feed 1,400 people is made. MORE FOOD INSIDER VIDEOS How 350 Kilogram Batches Of Plov Rice Pilaf Are Cooked Daily In Uzbekistan | Big Batches 🤍 How 15,000 Legendary Samarkand Bread Loaves Are Baked Daily In Uzbekistan | Big Batches 🤍 Mumbai’s Biggest Street-Food Dish Uses 200 Eggs | Big Batches 🤍 #paella #bigbatches #foodinsider Insider is great journalism about what passionate people actually want to know. That’s everything from news to food, celebrity to science, politics to sports and all the rest. It’s smart. It’s fearless. It’s fun. We push the boundaries of digital storytelling. Our mission is to inform and inspire. Subscribe to our channel and visit us at: 🤍 Food Insider on Facebook: 🤍 Food Insider on Instagram: 🤍 Food Insider on Twitter: 🤍 Insider on Snapchat: 🤍 Food Wars on Snapchat: 🤍 Insider on TikTok: 🤍 How 160-Kilogram Paellas Feed 1,400 People In Spain | Big Batches | Food Insider

Mistakes Everyone Makes When Making Paella


Picture Valencia in Spring in your own backyard. An open wood-fire is spitting and roaring, crackles and pops herald that serving time is near, when it finally arrives, a great shallow pan is hoisted from the flames and onto the table. Family and friends gather around the fragrant dish, spoons in hand. Before long, the sound of satisfied eating and jovial conversation rises from the table. Paella, when eaten in this manner, is a sight to behold. Authentic paella is a dish that is simultaneously extremely difficult to make well and very easy to ruin. So what errors will block you from the paella of your Castilian dreams? Stay tuned to find out the mistakes everyone makes when making paella! #Paella #Cooking #Mistakes Using the wrong pan | 0:00 Using the wrong rice | 1:53 Not using homemade stock | 3:16 Adding chorizo | 4:32 Substituting saffron | 5:52 Putting onions in paella | 7:19 Stirring the rice | 8:37 Not cooking the rice properly | 9:59 Making paella for dinner | 11:23 Serving it on a plate | 12:12 Not letting it rest | 13:10 Read full article: 🤍

Weeknight 'fun size' paella | streamlined Valencian-style, with green beans and chicken wings


Thanks to Squarespace for sponsoring this video! Go to for a free trial, and when you’re ready to launch, go to 🤍 and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. *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.

How-To: Make Paella Valenciana with Jamie Bissonnette


In the MUNCHIES Test Kitchen, chef and restaurateur Jamie Bissonnette teaches us how to make the best paella. Loaded with shrimp, mussels, and chorizo, this paella is all about building flavors. This dish is perfect for a party, and best enjoyed by "shoveling it in your face"—or at least that's how Jamie likes to eat it. Click for the Recipe: 🤍 WATCH NEXT: How-To: Make The Best Turkey Chili with Meyhem Lauren: 🤍 Subscribe to Munchies here: 🤍 Check out 🤍 for more! Follow Munchies here: Facebook: 🤍 Twitter: 🤍 Tumblr: 🤍 Instagram: 🤍 Pinterest: 🤍 Foursquare: 🤍 More videos from the VICE network: 🤍

Paella maken - #recept #Allerhande


Paella is de nationale Spaanse dis en tevens de ultieme zomerhit op het gebied van eten. De ingrediënten van de Spaanse paella zijn afhankelijk van de streek. Bekijk deze video van Allerhande en leer zelf paella maken. Allereerst wordt de basis van paella maken uitgelegd en in de variant wordt aan de basis kip en garnalen toegevoegd. #Allerhande #recept #recepten #paella #paellamaken #paellarecept Paella maken Stap 1: Doe de inhoud van 1 zakje saffraan in een kommetje. Voeg 2 eetlepels hete kippenbouillon toe en laat staan voor gebruik. Door de saffraan te weken, komen kleur en smaak optimaal vrij. Voor een nog intensere smaak, kun je de saffraan voordat je hem weekt even 2 minuten roosteren in een koekenpan zonder olie of boter. Stap 2: Tomaat is een van de basisingrediënten bij paella maken. In Spanje wordt de tomaat traditioneel geraspt voor de paella. Verwijder met een theelepel de zaadlijsten uit 4 gehalveerde tomaten. Rasp het vruchtvlees van de tomaten met een grove rasp, tot je alleen het vel over hebt. Het vel kun je weggooien. Stap 3: Verhit de paella pan. Je kunt ook een grote koekenpan of hapjespan gebruiken, als hij maar laag is en een grote doorsnede heeft. Snipper 2 uien en snijd 1 chorizo in plakjes. Bak de uien en chorizo 5 minuten op middelhoog vuur totdat de ui glazig is. Snijd 4 tenen knoflook in plakjes en bak 1 minuut mee. Voeg de rijst toe en bak zo 2 minuten mee. Blijf roeren totdat de korrels glazig zijn en je de kern ziet. Op dat moment voeg je de tomaten toe en roer je alles nog 1 keer goed door. Bak nog 3 minuten. Stap 4: Schenk 1 liter kippenbouillon en het saffraanmengsel bij de rijst. Breng aan de kook, roer het nog 1 keer goed door en zet het vuur laag. Vanaf dat moment mag je eigenlijk niet meer in de paella roeren, omdat de rijst dan bezig is met het kookproces. Alleen zo creëer je een knapperige bodem. Controleer na 20 minuten of de rijst gaar is. Haal een rijstkorrel uit de pan en snijd hem doormidden. Als de kern niet meer zichtbaar is, is de rijst gaar. Verplaats tijdens het koken de pan af en toe over de warmtebron, zodat de hitte zich goed over de hele pan kan verdelen. Paella met kip en garnalen maken Als variant van paella maken legt de kok uit hoe je paella met kip, garnalen en tuinerwten kunt bereiden. Qua vlees, vis en groenten bestaan er geen strikte wetten voor paella. Je kunt alles wat je lekker vindt toevoegen. Bekijk de gehele video over paella maken en ga zelf aan de slag! Kijk voor meer recepten en kookhulp op de website van Allerhande. Ga naar 🤍 Like, follow & share Allerhande: Facebook: 🤍 Instagram: 🤍 Pinterest: 🤍 YouTube: 🤍

De Wereld op je Bord - Paella


Spaanse keukenprins Juan Luis maakt vandaag op onnavolgbare wijze een pan culinair erfgoed klaar: Paella. Heerlijke zeevruchten en kip met sappige rijst, bereid op een zeer eigenzinnige en flamboyante Spaanse wijze. Zo doen we dat in deze aflevering van De wereld op je bord. En dat werkt aanstekelijk! Hier vind je het recept: 🤍

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.

Paella met Zeevruchten Recept // Paella Maken 🥘


In deze video gaan we paella maken, en wel het overheerlijke Paella met Zeevruchten Recept. Paella met Zeevruchten is, buiten Spanje, het meest bekende paella recept. Paella met Zeevruchten staat bekend om zijn mooie uiterlijk en rijke smaak. Op onze website vind je echt alles over paella. In de shop verkopen we authentieke paella pannen en ingrediënten voor paella. Op de recepten pagina vind de beste paella recept en, voor diverse personen. Zo kun je zelf de beste paella maken. Op de info pagina vind je echt alles wat je altijd al over paella hebt willen weten. Wil jij graag zelf paella maken aan de hand van dit recept voor zwarte paella? Klik dan op de volgende link om het recept te bekijken op onze website: 🤍 Inhoud 0:00 Intro 0:15 Ingrediënten 1:05 Olijfolie toevoegen 1:22 Langoustines en garnalen bakken 2:42 Inktvis en gepelde garnalen bakken 5:03 Tomaat toevoegen en bakken 5:55 Paella rijst toevoegen en bakken 6:34 Bouillon toevoegen 7:25 Langoustines en garnalen terugplaatsen 8:10 Mosselen toevoegen 9:02 De paella laten koken 9:25 Vuur lager zetten 10:00 Paella begint te bakken 10:50 De paella laten rusten Maak je liever een ander recept voor paella? Dan is één van de volgende paella recepten misschien wel wat voor jou: Paella Valenciana Recept (🤍 Paella met Kip Recept (🤍 Vegetarische Paella Recept (🤍 Zwarte Paella Recept (Arroz Negro) (🤍 Al onze paella recepten zijn zoveel mogelijk bereidt op authentieke wijze. Hartelijk dank voor het kijken, liken en abonneren en heel veel plezier met paella maken!

How to Make the Perfect Paella!


The chef at Palm Oasis (Gran Canaria) makes a delicious giant paella every Sunday, enough for 40 people, so I thought I´d show you how he does it. This version is Paella Mixta (NOT the more traditional Valencian paella!), and ingredients include pork, chicken, fish, prawns, mussels, asparagus, peas & beans. None of these ingredients are essential. There are many different version of paella - just use the ingredients you like best (or the ones you have available)! You can just use seafood if you like, or don't use any if you don't like it. You can even use rabbit or chorizo if you like. A traditional Valencian paella would not use seafood but would use chicken, rabbit and even snails. To be honest, Valencians are very proud of their traditional paella, and are a bit sniffy about the more general versions of paella. Wine is not essential and neither, arguably, is tomato. What I do know is that this version tastes amazing! Give it a try, it's really easy to cook as you'll see in the video. The main thing is NOT to stir once the rice has been added. If you need to add more stock, do so, but leave it unstirred as some of the flavour comes from the mixture caramelising slightly at the bottom of the pan. Don't have the heat up too high however, or you'll burn it. We've had some questions about the colouring/seasoning used. In Spain many people use a ready-made paella seasoning. The worst (and cheapest) sort is 'Colorante' (colouring). This is full of e-numbers and there's often a warning on the jar NOT to give it to children. 'Paella seasoning' is a ready-made mixture usually including paprika, saffron, bay, oregano, & a little colouring. The reason colouring is used is that saffron is very expensive. Deliah Smith (who is not Spanish but who knows a thing or two about cooking!) uses cayenne pepper, paprika (pimenton) and saffron. Valencian chef Llorenç Millo uses saffron and smoked paprika as does Jamie Oliver. If you want to make paella regularly I'd recommend making up your own paella seasoning. And if you don't want to use colouring and can't afford much saffron then you could add a little turmeric which will add plenty of colour without overwhelming the flavour. Don't forget NOT to stir once the rice is added. And a big piece of lemon to be served with each portion is also very important. If you try making paella using this video as a guide (as many people do) please let us know how you got on! Thanks!!

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: 🤍 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

Homemade Paella Recipe - Laura Vitale - Laura in the Kitchen Episode 586


To get this complete recipe with instructions and measurements, check out my website: 🤍 Instagram: 🤍 Official Facebook Page: 🤍 Contact: Business🤍 Twitter: 🤍Lauraskitchen

Pro Chef Reacts... To Omar Allibhoy's Spanish Paella! (Jamie Oliver)


Today we are going to see how Omar Allibhoy makes his Paella Valenciana on Jamie Oliver's channel! Is it that good? Let's see! Be sure to check out more of Omar's delicious recipes! 🤍 🙏 SUPPORT MY CHANNEL 👉 PayPal: 🤍 👉YouTube Memberships: 🤍 👉My Cooking Course: 🤍 👉Become a Patreon: 🤍 - Omar's Video: 🤍 - My Vidoes: Paella Valenciana - 🤍 Arroz Negro - 🤍 Vegetable Paella - 🤍 Seafood Paella - 🤍 📱FOLLOW US ON:📱 ▶ Facebook: 🤍 ▶ Instagram: 🤍 ▶ Twitter: 🤍 🛒MY KITCHEN EQUIPMENT:🛒 ▶Paella Pan!: 🤍 ▶BlackBoard Plate (Pizarra): 🤍 ▶My Chef Knife (that I use every day!) 🤍 ▶Paring Knives (can never have too many!) 🤍 ▶Cutting Boards: 🤍 ▶My favorite pot! (It's a workhorse!) 🤍 - DISCLAIMER: This description contains affiliate links, which means that if you click on a product link, you’ll receive a small commission. This helps to support my channel and allows us to continue making awesome videos like this. Thank you for your support!

I Never Had REAL PAELLA Before... (Valencia, Spain)


I flew to Valencia, Spain to eat legit Paella, but I did not expect this. SquareSpace : 10% off your 1st order using 🤍 Paella is a rice based dish that is cooked in a wide steel pan, in this case over wood fire. Paella originates in Valencia, Spain. It can be consider's Spain's National dish abroad. The base ingredients are Rice, short grain from Valencia, saffron, broth, tomato, garlic, olive oil. Then for the classic paella Valenciana, snails, rabbit and chicken and beans are added. Paella de marisco is seafood paella and can be served with different types of seafood, including langoustine, shrimps, mussels, fish, squid... Head over to Wikipaella to find more information about REAL Paella. 🤍 I've set up a free and private mailing list for us geeky chefs ! Join here : 🤍 (100% better than YouTube notifications ) Support my work on : 🤍 Get My cookbook : 🤍 Get my posters and t-shirts : 🤍 Become a member now ! 🤍 Submit subtitles here : 🤍 Do you know StoryBlocks ? Great stock footage for your own videos : 🤍 Amazing audio footage for your own videos : 🤍 Music by Epidemic sound : 🤍 Music by Artlist : 🤍 ( Get 2 extra months on your Artlist subscription) Amazing Video Footage by : 🤍 My other social accounts : 🤍 🤍 🤍 Director, Author, Host & Camera : Alex Editor and Co-Author : Joshua Mark Sadler Producer : Eva Zadeh 2nd camera operator : Antony Gomes 2nd Editor: Luca Hohler, Sean Miller Planning a foodie trip to Paris ? Here are my favorite spots : 🤍 Salut, Alex

La meilleure façon de... Réussir sa paëlla - 750g


Qui ne connait pas la paëlla ? ❤️ On pourrait croire qu'il s'agit d'un plat long et fastidieux et pourtant ! Elle devient toute simple à faire avec les explications de Chef Christophe 😊 La recette 👇 Ingrédients (pour 4 personnes) : - 300 g de riz rond Bomba - 8 pilons de poulet - 300 g de moules - 300 g de calamars - 4 langoustines - 15 cl d'huile d'olive - 100 g d'oignons - 1 gousse d'ail - 100 g de pulpe de tomates - 1 poivron rouge - 7 g de pimenton - Safran - 4 branches de persil plat - 1 citron - Sel Préparation : Pelez l’oignon puis émincez-le. Lavez le poivron, coupez-le en deux, retirez les membranes blanches puis coupez-le en lanières. Pelez la gousse d’ail. Grattez les moules puis rincez-les. Brossez les langoustines puis rincez-les. Placez la poêle sur le feu, ajoutez un bon filet d‘huile d'olive et salez. Colorez les pilons de poulet. Lorsqu’ils sont bien colorés, écartez-les vers les bords de la poêle. Ajoutez l’oignon, le poivron et faites-les colorer légèrement. Écartez-les vers les côtés, ajoutez les calamars pour les faire saisir puis écartez-les. Ajoutez la pulpe de tomates au centre, la moitié du safran, l’ail et le pimenton. Ajoutez l’eau (3 fois le volume du riz), mélangez tous les éléments puis portez à petite ébullition pendant 1 à 2 minutes. Répartissez harmonieusement le poulet et les légumes dans la poêle. Ajoutez le riz en pluie pour bien le répartir, mélangez délicatement puis faites cuire à petite ébullition pendant 9 minutes. Baissez le feu au minimum et poursuivez la cuisson pendant 8 minutes. Ajoutez les moules et les langoustines à la surface et poursuivez la cuisson pendant 3 à 4 minutes. Les moules doivent être ouvertes et les langoustines cuites. Augmentez la chaleur à feu vif et faites cuire pendant 1 à 2 minutes pour obtenir un fond croustillant. Ajoutez le reste du safran, du persil ciselé et des quartiers de citron. Dégustez ! Toutes les recettes et astuces sur 🤍 - PARTAGE, COMMENTE ET LIKE LA VIDEO !

Simple SPANISH PAELLA with Shrimp & Bell Peppers


EPISODE #402 - How to Make a Simple SPANISH PAELLA with Shrimp & Bell Peppers FULL RECIPE HERE: 🤍 GET THE GOLDEN SAFFRON I USED HERE: 🤍 SUPPORT ME ON PATREON: 🤍 - *New Videos Every Monday and Friday - Remember to Subscribe and click on the bell icon to be notified of new videos* - Equipment and Ingredients I use - Amazon Affiliate Links: MICROPHONE I USE: 🤍 CAMERA I USE: 🤍 MY SWISS DIAMOND PANS: 🤍 MY SWISS DIAMOND KNIVES: 🤍 MY PAELLA PAN: 🤍 SPANISH ROUND RICE I USE: 🤍 JOHN BOOS WOOD CUTTING BOARD: 🤍 MORTAR & PESTLE: 🤍 MY FOOD PROCESSOR: 🤍 Spain on a Fork is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and Spain on a Fork receives a small commission, which helps with all the expenses to keep Spain on a Fork going. Thank you for your support :) MUSIC PROVIDED BY: YouTube Audio Library

Sea Food Paella 🥘🥘 | Authentic Spanish Sea Food Paella | EASY PAELLA Recipe | Chef's Special Recipe


Sea Food Paella 🥘🥘 / Authentic Spanish Sea Food paella Paella is a Spanish rice dish originally from Valencia. This sea food rice is cooked in a special pan called Paella pan and normally served in the pan itself. Sea food Paella is Paella rice cooked along with different varieties of Sea food. #paella #seafoodpaella #spanishpaella #paelladay #aadischannel Watch my other Paella Recipes Seafood Paella in Easy method : 🤍 Lobster Paella : 🤍 Vegan Mushroom Paella : 🤍 Ingredients Paella rice/ raw bomba rice – 1 cup Red chilli powder – 1 tsp Pepper powder – 1 tsp Turmeric powder - 1/4 tsp (Optional) Chopped Garlic – 3 tbsp Chopped White onion – 1 big Chopped Tomato – 2 medium Fresh thyme – 1 tbsp Fresh parsely / coriander leaves - 1 tbsp Flat beans – ½ cup Red bell pepper – ½ cup Squid – 200g shrimps - 200g Whole prawns- 200 g Clams – 6 Mussels- 8 Olive oil Salt as required Frozen peas – 2 tbsp For the stock Fish stock / chicken stock – 4 cups Saffron – 0.5 g Salt Method Add olive oil in the Paella pan, cook squid and prawns adding chilli powder, turmeric powder and salt and saute for a minute. In the same pan add olive oil and saute chopped garlic and white onion and fry until softened, now add tomatoes and saute well. Add the fish stock boiled with saffron and salt. Now add the rice and stir well. Cook the rice over low heat for 18 to 20 minutes. Add the red bell pepper, beans, squid , prawns , clams and mussels. Add a little more hot stock toward the end if the rice looks too dry. When the rice is done, turn off the heat and cover the pan with a large piece of foil. Cook in low flame for 5 minutes. Enjoy this delicious Seafood paella as your lunch or dinner. Brandenburg Concerto No4-1 BWV1049 - Classical Whimsical by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence. 🤍 Source: 🤍 Artist: 🤍

Receta paella valenciana auténtica


Receta de la paella valenciana auténtica. Amadeo Faus nos descubre como hacer la receta de la paella tal y como la hacían sus padres y sus abuelos. La paella valenciana dispone de una receta oficial pero hemos de tener en cuenta que admite variaciones, sobre todo porque la paella siempre se hizo con los ingredientes ´de los que se podía disponer. Hemos de recordar que antiguamente se cocinaba con los productos que daban las diferentes estaciones, estos platos tradicionales nacen en una época en la que no se disponía todavía de frigoríficos. Pollos y conejos había en cada casa hasta mediados de siglo XX y todos tenían su huerto de frutas y hortalizas, además ecológico. Esperamos que disfrutéis el plato. INGREDIENTES para 6 personas • 600 g de arroz redondo • 700 g de pollo troceado. • 500 g de conejo troceado. • 350 g de "bajoqueta" verde “ferraura”. • 150 g alubias del pinet • 250 g de garrofó • 4 cucharadas soperas de tomate natural triturado. • Tres dientes de ajo picado fino. • 3 o 4 caracoles especie “xonetes” por persona. •2 cucharadas de pimentón dulce. •Azafrán •Sal. •150 ml de aceite de oliva virgen extra

Authentic Spanish Seafood Paella Recipe | Simple Paella at Home | Chef James


Paella! Today we will make a Simple Paella At Home! This is the way we make it professionally in the kitchen, I will show you trade secrets, which are easier and can save you time when making this at home! The Marca/Sofrito can be frozen for the next time you make this as well! as it will cut the cooking time in half when you have it ready! ▶ For Kitchen Essentials Check Out my Video! - 🤍 #simplepaellaathome #thebestpaellarecipe 🔴Become a Patreon and have a say in what I make! 🤍 🔴 For Tips and Donations to keep the channel going: 🤍 📱FOLLOW US ON:📱 ▶ Facebook: 🤍 ▶ Instagram: https: 🤍 ▶ Twitter: 🤍 🔴Rice for Paella: 🤍 🔴Paella pan to make Paella!!: 🤍 🛒MY KITCHEN EQUIPMENT:🛒 ▶My Chef Knife (that I use every day!) 🤍 ▶Paring Knives (can never have too many!) 🤍 ▶Cutting Boards: 🤍 ▶My favorite pot! (It's a workhorse!) 🤍 Recipe: 2 people Time: 1:30 hour Ajo Perejil: - 50g / one bunch of Parsley - 2 Cloves Garlic - 130ml / 4oz olive oil - Salt Fish Stock: -1 monkfish head or bones of one fish. any white fish will work. monkfish is cheap - 150g / 5oz shrimp heads or lobster shells. the more you add, the more color, if using lobster shells, crush! - 2 carrots - 2 leeks or onions - 1 celery - 3 bay leaves - 1 bunch fresh parsley (Optional) - 5 liters / 1.3 gal of water - Salt Sofrito / Marca Time: 40mins: - 2 med onions - 1 Red Pepper - 1 Green Pepper - 1 can / 400g whole tomatoes - 1 TBS paprika - Salt - Paella for 2 - 140g / 5oz of Bomba rice - 3 TBS Ajo Perejil - 50g / 1.7oz Sofrito / Marca - 5 mussels - 9 clams - 1 large calamari - 4 or 5 shrimp or Prawns - 425ml / 14.5oz of stock -Enjoy!! :) - Timeline: 00:00 - Intro 01:27 - How to make Ajo Perejil 02:00 - How to make Fumet 02:27 - How to make Sofrito / Marca 04:19 - Cleaning Prawns and tips 05:17 - How to make the Paella and overview 06:10 - To start the Paella! 08:21 - How to finish the Paella and Trade Tips! 10:51 - How to cook the Prawns 11:24 - more tips!! 12:04 - Ending, Result and last tip! - Track: Calmness — JayJen [Audio Library Release] Music provided by Audio Library Plus Watch: 🤍 Free Download / Stream: 🤍 Track: Tropical Flow — BraveLion [Audio Library Release] Music provided by Audio Library Plus Watch: 🤍 Free Download / Stream: 🤍 DISCLAIMER: This description contains affiliate links, which means that if you click on a product link, I’ll receive a small commission. This helps to support my channel and allows us to continue making awesome videos like this. Thank you for your support!

How to Make Paella on the Grill


Julia shows Bridget how to make a seafood Paella on the Grill. Get the recipe for Paella on the Grill: 🤍 Buy our winning large roasting pan: 🤍 ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: 🤍 🤍 🤍 🤍 🤍

The Hairy Bikers Dish Out A Perfect Paella I Hairy Bikers’ Comfort Food


The Hairy Bikers show you how to make the perfect chicken and seafood paella. 🇬🇧 Catch full episodes of your favourite Food Network shows on discovery+:🤍 Subscribe to Food Network UK for more great clips: 🤍 Like Food Network UK on Facebook: 🤍 Follow Food Network UK on Twitter: 🤍 Follow Food Network UK on Instagram:🤍 Visit our website: 🤍

Paella, SIMPOL!


7 days before Christmas! ❤️ I’m sharing my most favorite recipe today. Alam niyo ba, bata pa lang ako palagi ko na tong sinusubukang lutuin then I came up to this very simpol recipe. Don’t be intimidated pag sinabing Paella, dahil simpol lang tong lutuin. Watch this! Ingredients: Set A 1/4 kg. chicken thigh 1 tablespoon lemon Pepper, to taste Set B 1/4 cup olive oil 4 cloves garlic 1/2 cup onion 1/2 red bell pepper 1/2 green bell pepper 1 teaspoon dried basil 1 teaspoon thyme 1 teaspoon rosemary 1 teaspoon turmeric or saffron 1/2 cup tomatoes 2 teaspoons sugar 2 cups Japanese rice 6 cups chicken stock salt, to taste fish sauce, to taste Set C 1 cup clams 1 cup fresh shrimps 2 pieces squid 1/2 cup red bell pepper 1/2 cup green bell pepper 1/2 cup green peas Set D 1 tablespoon parsley 1 piece lemon wedges #SimpolKitchenSecrets

Zo maak je een echte Spaanse paella


Paella is voor de Spanjaarden wat een barbecue is voor de Amerikanen. Op een mooie zomerse zondagmiddag komt iedereen bijeen - het liefst ergens op het platteland in een familiehuis - en wordt er in een enorme paellera, een paellapan, met veel zorg en aandacht paella gemaakt. ESPANJE! leerde een authentieke paella maken van Rafael Cordoñer Barberá, die de kunst afkeek van zijn opa. In dit filmpje, dat cameraman Richard van Kruchten maakte, legt Rafa stap voor stap uit hoe je een goede paella maakt. En hieronder zie je het recept. Maar eerst een stukje geschiedenis. Valencia is de bakermat van de paella en andere rijstgerechten. Niet vreemd want in deze regio wordt sinds de komst van de Moren in de 8e eeuw een rijstsoort verbouwd die de paella paella maakt: een korte dikke korrel met een groot absorberend vermogen. Daaraan werden producten toegevoegd die lokaal veel voorkwamen: konijn, kip, garrofón (een soort witte reuzenboon) en eventueel slakken. In Valencia eten ze paella altijd ’s middags en altijd met een lepel. En iedereen krijgt zijn eigen pizzapuntje in de pan. Dat eet je op, en wee je gebeente als je je op het terrein van een ander waagt…. Heb je pech omdat je weinig kip of groenten hebt? Dan vraag je net als bij pizza of je met een ander mag delen. Het authentieke recept voor paella Hoe het ook zij, paella is nu onlosmakelijk verbonden met Spanje, en niets Spaanser dan een heerlijke paella op tafel. Wij leerden de authentieke paella maken bij Mi paella en el Huerto 🤍 dichtbij het Parque Natural de la Albufera, dat helemaal wordt omringd door rijstvelden. De basisingrediënten zijn daarbij van groot belang. Benodigdheden 1. Spaanse olijfolie zonder sterke smaak 2. Een kilo gezouten kippenbout in stukken 3. Een pond gezouten konijnenbout in stukken 4. 200 gram bonen Valenciaanse judía rojeta, of anders snijboon, 5. 100 gram garrofó, of andere grote witte bonen 6. 200 gram slakken 7. Blikje gepelde tomaat 8. Acht artisjokharten 9. 400 gram paellarijst 10. Paprikapoeder 11. Colorante, speciale paellakleurstof of kurkuma 12. Saffraan 13. Twee takjes rozemarijn Verder heb je een paellapan van 30 cm nodig. Om alle rijst gaar te krijgen moet de hittebron gelijkmatig de hele pan verwarmen en dat is lastig op een Hollands vierpitsfornuis. In Spanje bestaan speciaal voor dit doel ringvormige gasverdelers. Gelukkig is er een alternatief: de oven. Werkt prima als de hele pan erin past. Bereiding Doe de olie in de pan en voeg konijn en kippenbout toe. Laat rustig in de pan liggen zonder te roeren. Draai ze na 2 à 3 minuten om, zodat ze van alle kanten goudbruin worden. Voeg vervolgens de bonen toe. Dan mag je wel roeren, zodat ze niet aanbranden. Maak dan een soort gat in het midden waar je de tomaat ingiet. Meng de tomaat goed met de olie zodat het goed kan sudderen. Vervolgens is het tijd voor de paprikapoeder. Meng het poeder er meteen heel goed door om te voorkomen dat het aanbrandt. Voeg daarna warm water toe totdat het ongeveer een vinger onder de rand van de pan staat. Dit is het moment om er een beetje zout en kleurstof bij te doen. Laat het geheel vervolgens 25 minuten doorkoken, op een halfhoog vuur. Proef of het voldoende zout is. Het moet eigenlijk iets té zout zijn want daarna ga je de rijst nog toevoegen. Maak daarvoor een soort inham in het midden waar je de rijst instrooit. Rafa laat heel duidelijk zien in het filmpje hoe dat moet. Voeg tot slot de saffraan toe. Verdeel de rijst gelijkmatig over de pan en doe er tot slot de slakken en artisjokharten bij. Om te voorkomen dat de artisjokken aanbranden, kun je die van tevoren in een beetje water met citroensap zetten. Voeg tot slot twee takjes rozemarijn toe. Heel belangrijk: Vanaf dit moment mag je de pan niet meer aanraken. Hij moet precies 17 minuten koken. De eerste 10 minuten op hoog vuur. En de laatste 7 minuten op middelhoog vuur. Daarna kan het vuur uit en is de paella klaar. Je kunt er ook voor kiezen om de rijst in de oven te laten garen. Bedek de pan dan wel met aluminiumfolie om te voorkomen dat de rijst uitdroogt. Laat de rijst eerst vijf minuten mee sudderen en plaats de pan dan nog een minuut of 15 minuten in een op 200 graden voorverwarmde oven.

පයේයා (ස්පැනිෂ් රයිස් ) Episode 556 - Paella - Anoma's Kitchen


#පහසු#රසබතක්#නිවාඩුකාලේ #දරුවන්ට Official: 🤍 Facebook: 🤍 Email: anomaskitchen🤍 Theme Music: Suresh Maliyadde

Jose Andres' Mercado Little Spain's Famous Paella: Watch How It's Made


Watch José Andrés’ Mercado Little Spain’s chef Nicholas Lopez prepare its famous paella on Goldbelly TV! José Andrés is America’s most renowned Spanish chef with more than 30 restaurants to his name, and this is one of his signature dishes. Made with bomba rice, Spanish red shrimp, saffron, and seafood broth, this paella is a guaranteed crowd-pleaser. Shop now to prepare this iconic dish in the comfort of your own home! Shop José's Iconic Paella Dinner Kit for 3 on Goldbelly: 🤍 See more from Chef José Andrés on Goldbelly: 🤍 Learn more about Chef José Andrés: 🤍 Learn more about Mercado Little Spain: 🤍 Explore more restaurants shipping nationwide: 🤍 Watch more Goldbelly TV: 🤍 Get the full Goldbelly TV experience: 🤍 Goldbelly is on a mission to connect people with their most loved food experiences, and Goldbelly TV is the first video network that lets you eat what you watch. Discover the most unique, creative, and legendary foods from across the country and have them delivered to your door, anywhere nationwide. Subscribe to our channel: 🤍 Like us on Instagram: 🤍 Follow us on Twitter: 🤍 Like us on Facebook: 🤍

How-To: Make Paella with George Weill and Pepe Linares


Chef George Weill of Paris's La Marmite and flamenco singer Pepe Linares of Sevilla, Spain, show us how to make the best seasonal paella. But no two paellas are alike, and there are times, like today, when you can't predict what you'll find in the classic dish. Subscribe to Munchies here: 🤍 Check out 🤍 for more! Follow Munchies here: Facebook: 🤍 Twitter: 🤍 Tumblr: 🤍 Instagram: 🤍 Pinterest: 🤍 Foursquare: 🤍 More videos from the VICE network: 🤍

Spanish Paella with Pork, Sausages, Rice and Spinach. London Street Food


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Paella Recipe That Took More than a Year


Paella Recipe That Took More than a Year 00:00 Intro 00:52 Choosing the pan, rice, and stock 03:04 Trimming and marinating the chicken 04:38 Cooking the veggies 06:39 Sofrito and seasoning the stock 09:07 Cooking the rice and chicken 11:25 Socarrat, resting, and serving 13:36 Tips on mastering the dish The Recipe: 🤍 Amazon affiliate links: The rice I use: 🤍 The pan I use: 🤍 Thanks for your support! Support my channel 🤍 My Online Cooking Classes: 🤍 FACEBOOK: 🤍 TWITTER: 🤍 INSTAGRAM: 🤍

Seafood paella | Paella de marisco


This is a showstopper of langoustines, prawns, squid, and clams paella! One dish that will transport you straight into the Mediterranean coast of Spain, sunglasses on, holiday mood on, over 30 degrees, a light breeze to make it easier (I give you that), vino Blanco to hand and your family around the table. I mean, I am getting excited as I write this! This dish is a jewel of our gastronomy which should be truly celebrated. I share it with all of you with the hope that it brings you a lot of happiness around the table. Salud! If you have enjoyed the video please give me a thumbs up and subscribe to the channel, I will be posting more and more recipes every week, and let me know in the comments box below your opinions, any doubts you may have or which other recipes would you like me to cook. If you live in the UK you can order my favorite artisan Spanish Ingredients which I use on the videos from my ONLINE DELI 🤍 at the best prices and get them delivered to your door. If you want the full recipe go to my website 🤍 Alternatively, you can find this recipe and many others in my 2 bestselling books: TAPAS REVOLUTION 🤍 SPANISH MADE SIMPLE 🤍 If you would like to try my food in the flesh I would be delighted to welcome you to any of my TAPAS REVOLUTION restaurants across the UK, please check out our locations and don’t forget to make a reservation 🤍 To FOLLOW ME on social media I leave you a few links below: Instagram: 🤍 Facebook: 🤍 Twitter: 🤍 EDITED MY MATHROBINSON 🤍_mathrobinson INTRO MUSIC by UN TÍO GRANDE, check him out! 🤍 🤍 Gracias amigos, Omar Allibhoy | The Spanish Chef xx

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