Smoky seafood paella

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Easy to Make Smoky Seafood Paella with Shrimp & Scallops


EPISODE #469 - How to Make a Smoky Seafood Paella with Shrimp & Scallops FULL RECIPE HERE: 🤍 GET THE GOLDEN SAFFRON I USED HERE: 🤍 SUPPORT ME ON PATREON: 🤍 GET YOUR SPAIN ON A FORK T-SHIRT HERE: 🤍 GET ALL MY EQUIPMENT AND INGREDIENTS FROM MY AMAZON AFFILIATE STORE: 🤍 - *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 CARBON STEEL PAELLA PAN: 🤍 MY ENAMELED PAELLA PAN: 🤍 SPANISH ROUND RICE I USE: 🤍 WOOD CUTTING BOARD: 🤍 MY FOOD PROCESSOR: 🤍 MORTAR & PESTLE: 🤍 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 :)

Pit Smoked Lobster Seafood Paella | Weber Kettle | BBQ Champion Harry Soo


#HarrySoo #SlapYoDaddyBBQ #Paella For exclusive Harry Soo BBQ content - 🤍 Huge THANK YOU to Fishermen's Net, Portland, Maine, for sending Lobster and Seafood Love! Click “SHOW MORE” for links and info. Love outdoor grilling? Want to master BBQ so you can spread BBQ love? You've come to the right place. I've been cooking and teaching with live fire over 10 years as a competition BBQ cook. You may have also seen me on Chopped Grill Masters, Cutthroat Kitchen, Smoked, and BBQ Pitmasters. Be sure to subscribe for recipes and black belt pitmaster tips and tricks. Sponsor Harry - 🤍 Paypal - slapyodaddybbq🤍 or 🤍 Venmo - 🤍Harry-Soo DISCLOSURE – Affiliate links earn me a small commission from qualifying purchases you make. Buy Harry’s fav items on Amazon - 🤍 Buy Harry’s Rubs and Sauce – 🤍 Buy Harry’s merchandise - 🤍 Awards - 🤍 Why you don't wash your meat 🤍 🤍 🤍 🤍 🤍 - PRODUCTS – Thermapen Instant Read Thermometers - 🤍 BBQ Dragon Spin Grate - 🤍 Jealous Devil Charcoal - 🤍 Grill Grates - 🤍 Green Mountain Pellet Grill Daniel Boone - 🤍 Harry's Championship Rub - 🤍 Harry's Championship Chicken Rub - 🤍 Harry's Championship Beef Rub - 🤍 Weber Kettle 🤍 Weber Smokey Mountain 18 🤍 Weber Smokey Mountain 22 🤍 Harry buys wood chunks from Patty 🤍 Harry's WSM Cajun Bandit Replacement doors 🤍 Pink butcher paper - 🤍 Injector - 🤍 Harry's rubs and sauce on Amazon: 🤍 Knife sharpener 🤍 Instafire - 🤍 - VIDEOS – Grilling Life Skills Video - 🤍 How to select Meats - 🤍 Why Harry started this channel 🤍 - RECIPES - 🤍 🤍 🤍 - LINKS - Harry’s website w 200 recipes: 🤍 Harry's BBQ class info: 🤍 Harry's rub and sauce on his website: 🤍 Thermoworks thermometers used in video: 🤍 Charcoal Harry likes: 🤍 - MY SOCIAL MEDIA – Youtube - 🤍 Facebook Slap Yo Daddy BBQ - 🤍 Facebook Harry Soo - 🤍 Twitter - 🤍slapyodaddybq Instagram - 🤍 Printerest - 🤍 Food Gawker - 🤍 LinkedIn - 🤍 Yelp - 🤍 New Here? Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories. On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal. On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 27 Grand Championships. I've personally taught 200+ classes and trained 3,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, London, Kuala Lumpur, Canada, and Hawaii. I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes; as well as interviews and stories.

Smoked Seafood Paella by Amanda Haas | Traeger Wood Pellet Grills


Subscribe: 🤍 See full recipe here: 🤍 See more pellet grill recipes: 🤍 We took one of Spain’s most famous dishes and made it even better with wood fired flavor. Sliced, dried chorizo, is paired with Jumbo Shrimp, and your choice of mussels, clams or any other shellfish you can find. Mix all that with paella rice and a rich chicken-saffron stock for one of the most unique dishes you’ll ever make. Follow us on social: Instagram: 🤍 Facebook: 🤍 Pinterest: 🤍 Twitter: 🤍 Website: 🤍 Grill Comparison: 🤍 Find a Dealer: 🤍

Smoked Seafood Paella (On the Webber Smokey Mountain)


Smoked Seafood Paella by Eug from Lamb and Oysters #paella #food #foodporn #instafood #a #paellalovers #foodie #arroz #ola #tapas #paellavalenciana #spanishfood #spain #foodphotography #seafood #foodlover #delicious #delivery #rice #paellas #espa #foodstagram #paellademarisco #gastronomia #comida #restaurante #restaurant #valencia #quedateencasa

Learning how to make seafood Paella - delicious recipe coached by my daughter in law


I visited my son for Father's day - it was his first father's day so we got together and decided to create a delicious dish to honor the occasion. With my daughter-in-law's coaching I cooked up a seafood paella for lunch for the very first time! It came out amazingly well and I wanted to share how I did it. Ingredients splash of olive oil for frying 500g Seafood Mix (hake, mussels, calamari, prawns) 1kg tiger prawns Marinated with salt pepper soy sauce garlic paprika Stock 2 chciken stock concentrate sachets diluted in 2 cups of water a few strands of saffron For cooking the Paella another generous splash of olive oil 2 medium onions, chopped fine 3 green chillies - to your taste 1 tsp smoked paprika 2 tsp paprika 2 tsp fish spice 2 tsp spice for rice generous grind of black pepper 2 bay leaves 1 small cinnamon stick 4 cloves of garlic 1 red pepper cubed fine 1 cup frozen peas 3 tomatoes roasted well with garlic and rosemary 1 large tomato 2 cups risotto rice 2 tbs fish sauce Salt to taste fresh parsely to garnish 2 tbs margarine for richness (optional) lemon wedges to garnish Serve piping hot from the Paella pan and enjoy with your family! Don't forget you can you can shop our apron using the link below: 🤍 Please also check out an NGO we recently found that is doing great work with their feeding scheme here in Johannesburg - COOK Their facebook page is 🤍

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" 🤍

Smoked Seafood Paella Recipe in the Big Green Egg


2.2 pounds of paella rice Seafood of your preference ( I used lobster, calamari, octopus, shrimp, mussels and scallops) 1 cup of peas 2 cups of onions 1 pinch of cayenne pepper 1 teaspoon of smoked paprika 1 teaspoon Old Bay Seasoning 1 whole head of chopped garlic 1 bunch of asparagus Salt to taste 2 ( I used 1 1/2 of Himalayan pink salt and 1 teaspoon of Jacobsen Black Lava Salt, muddled 1/2 of cup golden raisins About 8 cups of Seafood stock or fish stock 1 cup of chopped tomato 1/2 cup of cilantro, chives or parsley Saffron 5 tablespoon of olive oil. 1 stick of butter In a large paella pan, start by sautéing the onions with the olive oil and butter for about 2 minutes. Add the garlic and sauté for 1 minute. Now add the smoked paprika, old bay, cayenne pepper, peas raisins, tomatoes, half of the cilantro and 4 cups of seafood stock. Add the rice by forming a crucifix or cross with the rice, as this is a secret for the perfect amount of rice. Mix very well. Let it cook for 5 minutes. Add the seafood of your choice. ( I used mussels, scallops, calamari, shrimp and octopus). Add the asparagus and more seafood stock if needed to keep everything moist. Close the lid of the big green egg and leave it cooking for about 10 minutes, after the 10 minutes add more seafood stock if your rice is not cooked to your liking. Add cilantro, saffron, and salt over the seafood paella. (I used black lava salt) Enjoy! 🥂 #paella#seafoodpaella#biggreenegg#applewoodsmoked#smokedpaella#paelladevalencia#paelladefrutosdomar#oldbayseasoning#oldbay#frontiersmokedpaprika#jacobsensaltco#jacobsen#blacklavasalt#garlic#onion#onions#peas#frontiercayenne#letscook#lobster#octopus#calamari#mussels#scallops#shrimp#asparagus#cilantro#spain🇪🇸

The most AMAZING 20 MINUTE Seafood Paella


EPISODE #349 - How to Make the most AMAZING 20 MINUTE Seafood Paella FULL RECIPE HERE: 🤍 BUY THE GOLDEN SAFFRON I USED HERE: 🤍 GET THE PAELLA PAN I USED: 🤍 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

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.

How to Make Paella | Seafood Paella with Chorizo


In today’s video we’re making an easy Seafood Paella recipe. It’s Christmas day and we thought why not do something special? We picked up some mussels, clams, shrimp and lobster tails for this Paella. You can make this recipe on your stovetop or on the grill. Although a Paella pan is recommended, our Paella turned out good using a cast iron skillet. Paella Ingredients • 3 tbsp + 1 tsp olive oil • 1 lb Chorizo • 4 tsp minced garlic • 1 onion, diced • 2 tsp smoked paprika • 1 cup honey wine (mead) or white wine • 3 cups chicken stock • 1 pinch Saffron threads • 2 cups Arborio rice • 6 Roma tomatoes, chopped • 1/2 lb shrimp, tails on, peeled and deveined • 2 lobster tails cut in half lengthwise • 10 little neck clams • 1 lb black mussels • 1 lemon sliced into wedges for garnish • 1 tsp kosher salt • 1/3 cup parsley, chopped plus 2 tbsp for garnish Recipe Instructions 1. In a large cast iron skillet heat 3 tablespoons of olive oil over medium-high heat. Add the Chorizo and cook for about 5 minutes or until the Chorizo has browned. 2. Remove the Chorizo to a separate pate (while keeping the remaining oil and juices from the Chorizo in the skillet) and add another teaspoon of olive oil with the onions, garlic and parsley to the pan. Reduce heat to medium and cook for 2-3 minutes or until the onion starts to caramelize and become soft. 3. Add the Roma tomatoes to the pan and stir. Cook until the tomatoes start to caramelize (about 5 minutes). 4. Fold in the Arborio Rice. Stir-fry for another 5 minutes. 5. Add the wine, smoked paprika, saffron and Kosher salt. Stir well. 6. Pour in the chicken stock. 7. Stirring occasionally, simmer for about 10 (to 15) minutes or until most of the liquid has been absorbed by the rice. 8. Add the cooked Chorizo and stir into the rice mixture. 9. Add the mussels and clams, pushing them down into the rice mixture. Cook for 5-10 minutes or until the shells start opening. 10. Arrange the shrimp and cook for another 4-6 minutes. 11. Add the lobster and push down in the rice mixture and cook for another 5-8 minutes or until the lobster and shrimp are done. Do not stir at this point. 12. For this cook, I did add a cover for an additional last 3 to 4 minutes to get the clams to open up. DO NOT EAT any clams or mussels that do not open. 13. Remove the pan from the heat and garnish with additional chopped parsley and lemon wedges. Armadillo Pepper Hot Sauce, BBQ Sauce, Jerky & Snack Store 🤍 Additional recipes 🤍 Connect with Armadillo Pepper on Google+, Facebook & Pinterest 🤍 🤍 🤍 -~-~~-~~~-~~-~- Please watch: "Smoked Porterhouse Steak on Pit Barrel Cooker with Black Garlic Butter" 🤍 -~-~~-~~~-~~-~-

Seafood Paella without the Special Pan (Paella de Marisco)


Traditional paella is cooked in a large, wide pan which… let’s face it, many of us outside of Spain probably don’t have on hand (if you do, lucky you.) In Spain, paella is usually cooked over live wood fire, which pairs nicely with the paella pan (called a paellera) because the flame fully engulfs the pan, something that can be challenging when working on a normal sized burner. As for the proteins, you could add other seafood like clams, squid or do something like chicken legs, rabbit (lots of butchers carry it) and rosemary, or go straight vegetarian and decorate the rice with tasty seasonal veg. I should mention that some cooks might not consider this dish paella, but Arroz con Cosas, or "rice with stuff." To those people I say... "cool." Call it what you want... I don't care. At the end of the day, I consider this to be my version of paella, and it's delicious.🤘🏻 Adam COOKING TIME CHART: 1. Start on high heat - 5 minutes 2. Reduce to medium heat and continue simmering - 5 minutes *place in seafood* 3. Cook uncovered - 5 minutes 4. *Cover* and cook - 5-10 minutes 5. Uncover, increase heat to high and finish - 5 minutes 6. Let rest 5-10 minutes *Cooking time varies by strength of burners, the pan, and a few other things. Times given are estimated, but a good place to start. Think 5/5/5/10/5 Paella de Marisco… or “Arroz con Cosas” if you want to get technical… (Serves 4-6) 1/4 cup olive oil, plus more for serving 1 medium yellow onion 1 medium green bell pepper 1 medium red bell pepper 6 cloves of garlic 2 medium Tomatoes, pulp only 6oz Spanish Chorizo 1 tbsp Spanish Smoked Paprika 1 tsp Saffron (large pinch) 1 Bay leaf 1.5 cups Bomba Rice (or Calasparra) 4.5 cups Good Stock (chicken or fish) 10 small mussels, rinsed and cleaned 6-8 medium shrimp, shell on if possible 1 fillet Monk Fish or other fish 10oz Fresh Parsley to garnish Lemon wedges to garnish Crunchy salt to garnish Extra-Virgin Olive Oil to garnish Gear Recommendations: 🤍 FOLLOW ME ON SOCIAL: Instagram: 🤍 Facebook: 🤍 Tik Tok: 🤍 Website: 🤍 MUSIC: Melodeyes - 🤍

Smoked seafood Paella on the pellet grill


Making Paella may seem like a daunting task...Well It Isn't. It is a simple dish that anyone can make. Follow along as we making an incredible Paella on a Pellet Grill! Ingredients Olive oil (3-4 tablespoons) 4-5 Garlic cloves (minced) Chorizo sausage dry 1 medium sized yellow onion (chopped fine) 1 red pepper (diced) 1 large tomato (diced ) 2 cups Arborio Rice 6 cups (chicken or seafood broth) 1 teaspoon saffron ( its expensive) You could use turmeric as a substitute. 1 lb mussel (black) 1/2 lb clams 10 large shrimp 1 large cast iron pan ( i did not have a Paella pan) Instructions: -Pre-heat pellet grill to 450 F - Heat up the Pan with the olive oil - heat up saffron and broth to a slow boil and remove from heat and set aside. -Add onions and garlic to pan. cook until translucent. -Add red pepper and tomato and cook till softened. -Add in the rice and stir until it is fully mixed. cook for about 5 minutes. -Add broth just enough to cover the rice mixture. Cook until rice is almost fully cooked. Remove the pan and add shellfish. (any muscles that will not close at this time..throw out) Return to the pellet grill and cook until liquid is almost gone, rice is cooked and shell fish is also cooked. (no need to stir..just cook). Once done remove and let it sit for about 5 mins. Enjoy! Follow us 🤍grizzlpawsmokers on instagram visit our website 🤍 Hit the subscribe button for more recipes

SPECTACULAR Seafood Paella with MINIMAL Effort | Quick & Easy Recipe


EPISODE 719 - How to Make a SPECTACULAR Seafood Paella with MINIMAL Effort | Quick & Easy Recipe FULL RECIPE HERE: 🤍 SAFFRON I USED: 🤍 YOUR SUPPORT HELPS SPAIN ON A FORK KEEP GOING: 🤍 SUPPORT ME ON PATREON: 🤍 GET YOUR SPAIN ON A FORK T-SHIRT HERE: 🤍 GET ALL MY EQUIPMENT AND INGREDIENTS FROM MY AMAZON AFFILIATE STORE: 🤍 - *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: SPANISH FISH BROTH: 🤍 MY NONSTICK FRY PAN: 🤍 MICROPHONE I USE: 🤍 CAMERA I USE: 🤍 SWEET SMOKED SPANISH PAPRIKA: 🤍 MY CARBON STEEL PAELLA PAN: 🤍 MY ENAMELED PAELLA PAN: 🤍 SPANISH ROUND RICE I USE: 🤍 WOOD CUTTING BOARD: 🤍 MY FOOD PROCESSOR: 🤍 MORTAR & PESTLE: 🤍 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 :)

Andrew Zimmern Cooks: Grilled Seafood Paella


Paella is typically cooked over an open fire. The crust develops superbly, while the aroma and flavor of the fire convect into the open pan. Grilled paella may seem intimidating, but it's easy to accomplish if you follow a few simple rules. Make sure you have all of your ingredients prepped and set up by the grill before you start cooking. Use a wide flat-bottomed paella pan or sauté pan, placed over an even bed of hot coals. Keep a watchful eye on it as it cooks. To develop the prized socarrat, or crispy rice crust, stop stirring about halfway through the cooking process. It's a versatile one-pot meal, feel free to use any combination of vegetables and proteins that you like. Get the full recipe: 🤍

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: 🤍

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



Ingredients: - Mussels - Prawns - Clams - Squid - Fish broth - 500 ml - Paprika - 2 tomatoes - Green peas - 100 g - Onion - Lemon - Arborio rice or other short-grain rice - 3 large garlic cloves - Cabanossi Sausage (or any other smoked one) - Olive oil - Sweet paprika - Saffron - Salt & pepper - Parsley Preparation: * Cut squid into small cubes; * cut all the vegetables and sausage; * put a lug of olive oil into a paella pan on a medium heat and fry squid for about 2 mins and take it out of the pan; * then fry onion and garlic until slightly golden; * add paprika and fry for another 5 min; * add sausage and fry all together for 3 min; * add tomatoes, sweet paprika, salt and pepper and fry for another 5 min; * put squid back to the pan and add green peas and fry all together for 2-3 min; * pour in fish broth and add saffron and gently mix all together; * then fold in the rice and distribute it evenly and bring to a boil; * now add the seafood, pushing it into the rice a little then cover with lid and cook on low heat for 20 minutes; * turn off the heat and garnish with parsley; * serve this wonderful paella with slices of lemon; Enjoy! Bon appétit. Links to the other videos : Spanish omelette 🤍 Tacos 🤍 Moussaka 🤍 Schnitzel 🤍 Beef Stroganoff 🤍 Lasagna Bolognese 🤍 Shrimp Risotto 🤍 Zucchini fritters 🤍 Prawn curry 🤍 Julienne 🤍 Quiche 🤍 Salmon with green pea sauce 🤍 Quail 🤍 Goulash 🤍

How to Make Spanish Seafood Paella


Paella is one of my favorite dishes to serve for any special occasions and my family & friends loved it. There are many variations of Paella recipe out there and here’s my personal take that may slightly differ from others. My version of Seafood Paella is a delicious and flavorful seafood recipe that you can easily make at home. I used fresh prawns, mussels, squids and chorizo making this meal packed with flavors!  Although the authentic paella doesn't combine the meat and fish in the paella. But for me it’s all a matter of personal choice and I enjoyed seafood paella with chorizo on it. So it’s all up to you. Bomba rice, Calasparra or Valencia are the choices of rice in making paella but Calrose rice is the best substitute if these rice are not available. Calrose is what I used in this recipe. Please note that the amount of liquid depends on the type of rice that you’re using. You can also substitute the homemade seafood stock with a chicken stock if you’re in a hurry. However, the taste of paella may be sacrificed as homemade seafood stock has more flavor. This recipe makes approximately 3-4 main course servings. I used a 13-inch pan, but if you double the recipe, I recommend using a much wider pan for best results. Let me know in the comment section, if you have tried it. INGREDIENTS: For Seafood Stock ⁃ Prawn shell ⁃ 1 tbsp Olive oil ⁃ 2 pcs carrots ⁃ 1 pc Onion ⁃ Celery ⁃ 1 whole garlic ⁃ peppercorn ⁃ 50g tomato paste ⁃ Rosemary ⁃ Thyme ⁃ Parsley ⁃ Bay leaves ⁃ 6 cups water For Herb Mixture ⁃ 1 cup parsley ⁃ 50ml lemon juice ⁃ 1 tbsp olive oil ⁃ 2 cloves garlic For Steam Mussels ⁃ 500g Mussels ⁃ 1 tbsp Olive oil ⁃ 2 tbsp butter ⁃ Shallots ⁃ Garlic ⁃ 1 cup water ⁃ Rosemary ⁃ Thyme ⁃ Parsley ⁃ Pepper ⁃ Sea Salt For Paella ⁃ 3 Cups homemade seafood stock ⁃ 1 Pinch saffron ⁃ 2 Tbsp olive oil ⁃ 200g Chorizo ⁃ 750g Prawn ⁃ 600g Squid ⁃ 500g Mussels ⁃ 1 large onion ⁃ 1 red bell pepper ⁃ 1 cup diced tomatoes ⁃ 4 cloves garlic ⁃ 1 tsp smoked paprika ⁃ 370g Calrose rice ⁃ 1 cup frozen green peas ⁃ Parsley & lemon for garnish 👉ADD ME👈 FACEBOOK: 🤍 INSTAGRAM: 🤍 #paella #seafoodpaella

Grilled Seafood Paella


Stop scrolling! You have just landed on the perfect Paella recipe. Ingredients and Directions: 🤍 For more amazing recipes...FOLLOW US! Website: 🤍 Facebook: 🤍 Instagram: 🤍

Seafood Paella Recipe | It's time to eat again!


Have you cuddled your cuttlefish today? I had a very burnt tasting seafood paella with literally one shrimp and two mussels at a fish market that cost me $22 and I walked away pretty annoyed with the purchase, so it was time to make my own. Don't forget to subscribe and hit the like button! Ingredients: 1/4 medium onion 2 tomatoes 1 red bell pepper 2 cloves garlic 1 chorizo sausage (we like it, but optional) 2 tablespoons paprika 1 cup bomba rice: 🤍 2 cups chicken broth 1 cup fish stock (or substitute chicken broth/stock) 20 strands saffron (totally optional) 0.75 lbs. squid or cuttlefish (cuddlefish? :D ) 0.5 lbs. shrimp (shell on or off) 10 little neck clams 10 mussels 1 lemon 1-2 sprigs of rosemary or handful of chopped parsley vegetable oil salt Follow us on Facebook: 🤍 Follow us on Instagram: 🤍 Patreon: 🤍 Music is "Dreams" from 🤍 Footage shot on: Sony a7III 🤍 Sony a6000 🤍 Audio recorded on Blue Yeti 🤍 FTC: Links to amazon are affiliate links #Seafood #SeafoodPaella #Paella

Perfect Spanish Seafood Paella Recipe - with Lobster Tails, Colossal Shrimp and Whole Crab


My mother in law always cooks this amazing Spanish Seafood Paella for us with Lobster Tails, Whole Crab and Colossal Shrimp that we get fresh from the port. I had the chance to cook one with her and I wanted to share it with you. Cooking it directly on the grill gives it that extra edginess from the smokey flavors of the charcoal, plus can you really turn down and opportunity to go outside and cook on the grill! I hope you enjoy this one as much as I do! Find the full detailed recipe here: 🤍 WANT MORE? Subscribe to us NOW to automatically get the latest Episode! Just click here: 🤍 Video edited by Juan Carlos Diaz - 🤍 GET FOGO CHARCOAL with free shipping directly to your backyard with your orders over $35 from 🤍 The Charcoal used in this video: 🤍 Follow FOGO Charcoal on Social Media: Instagram: 🤍 Facebook: 🤍 Twitter: 🤍

Seafood Paella


Spain is famously known for Paella, especially in the region of Valencia where Paella was created, the essence of Spanish cuisine. This seafood paella recipe using fresh Mussels, King prawns, Squid, Salmon, and smoked Haddock. This dish looks stunning and it is the perfect seafood paella recipe you can also vary the choice and quantities of seafood. Using lobster or Langoustine for example, will make the dish extra special. There are many variations to the classic seafood paella if you are not lover of seafood can change to chicken, pork, or sausages Here iam using homemade seafood stock It’s worth making your own sea food stock, but if you don’t have time, substitute it with fish stock that’s been simmered over a low heat and seasoned with paprika and saffron Make this paella less than 40 minutes, a dinner for 6 Rich of omega-3 and fibre Ingredients:- 1 Onion 4 Garlic cloves 2 Medium sized carrots 3 Mix peppers Hand full of green beans Parsley for garnish 2 Bay leaves 2Tsp paprika Few sprinkles of smoked paprika ½ Tin of Tomatoes 350g Fresh King prawns 350 Fresh mussels 250g Fresh Salmon fillet 250g Fresh smoked Haddock 3 small fresh Squids 75g Chorizo 250g Whole grain rice Pinch of saffron Thank you for watching Rk’s homecooking

Paella on the Grill


Ring in the new year in style with Paella on the Grill! Chef Tom fires up the Yoder Smokers Adjustable Charcoal Grill for this Spanish classic! Full recipe: 🤍 ► FULL RECIPE: (🤍 RECIPE COOKED ON: (🤍 SUBSCRIBE for NEW RECIPES every Tuesday + Friday: 🤍 WATCH OUR FAVORITES NOW! ► 🤍 * CHEF TOM’S TOP PICKS * BEST PELLET GRILL: 🤍 BEST CHARCOAL GRILL: 🤍 BEST GAS GRILL: 🤍 KITCHEN TOOLS: 🤍 GET THE GEAR: 🤍 _ * FOLLOW US * FACEBOOK: 🤍 TWITTER: 🤍atbbq INSTAGRAM: 🤍atbbq 🤍cheftomjackson _ * TIME STAMPS * 00:00 Intro 00:31 Looking at the Ingredients 00:59 Firing Up the Grill 01:24 Knifework 04:26 Cooking the Paella 09:09 Adding the Seafood 11:33 Finishing Touches 12:32 Let's Have a Taste

Chicken And Seafood Paella | Seafood And Rice Dish | 30 Min Paella


Chicken and Seafood Paella - a classic Spanish Paella Dish made with Arborio rice, packed with chicken, sausage, mussels, clams and shrimp and loaded with flavour. This homemade paella recipe is a must try and will be ready on the table in 30 minutes. This is a great way of how to make the perfect paella. Ingredients - 2 tbsp olive oil - 4 chicken thighs boneless and skinless cut into 1 inch pieces - 2 Italian sausages cut into 1 inch pieces - 1 large onion chopped - 6 cloves garlic minced - 1 1/2 cups arborio rice* - can tomatoes 400g - 4 cups vegetable or chicken broth - 1 tbsp hot sauce such as Tabasco or Sriracha - 2 tsp smoked paprika - salt and pepper to taste - mixed seafood 450g - fresh parsley for garnish - 1 lemon cut into lemon wedges Instructions 1. In a large paella pan heat the olive oil over medium heat. Add the chicken and sausage, season with salt and pepper, then cook for about 5 minutes until the chicken is no longer pink. 2. Move the chicken and sausage to one side of the pan, then add the onion to the other half, season with a bit of salt and pepper and cook for 2 minutes until the onion becomes translucent and soft. Add the garlic and cook for another minute. 3. Add the arborio and tomatoes to the pan and stir well. Let the rice cook in the sauce from the tomatoes for about 5 minutes, you will notice it will start to brown on the bottom, which is what you're looking for. Add the broth, hot sauce, paprika and season with salt and pepper if needed. Stir everything together and cover with a large lid. Cook for about 15 minutes or until most of the liquid has been absorbed by the rice. The rice will not be cooked through at this time. 4.Turn down the heat and stir the rice around a bit, you will notice the crust on the bottom of the pan, that's what you're looking for. Arrange the seafood selection over the rice, cover with a lid again and cook for another 10 minutes. 5.Turn off the heat and garnish with parsley and lemon wedges. Follow us: - FACEBOOK - 🤍 - GOOGLE+ - 🤍 - TWITTER - 🤍 - PINTEREST - 🤍 - VINE - 🤍 - INSTAGRAM - 🤍 - OUR WEBSITE - 🤍 ♫ Song: MBB - Beach YouTube: 🤍 Follow MBB: 🤍 🤍 🤍 🤍

Seafood Paella


We have a passion for food and cooking. If you like our videos please hit the like and subscribe. Buy your saffron from 🤍 Our other social media accounts: 🤍 🤍 🤍 Seafood Paella INGREDIENTS: 300g arborio rice 0.5g Persian Trader saffron 300g mussels and clams 1 large octopus (cleaned and chopped) 6 king prawns (shells on) 500ml good quality chicken stock 50ml dry sherry 300g tomatoes 2 onions 2 spring onions 150g peas 1 red pepper 1tsp paprika 2x gloves of garlic Chopped parsley METHOD: Heat the oil in a large paella pan or an extra-large frying pan. Add the onion and garlic and fry until softened. Stir in the rice and cook for 30 seconds to toast. Add the tomatoes, sherry, paprika and stock to the pan and mix well. Bring to the boil, then add the chopped octopus and simmer on a low heat for 15 minutes stirring regularly. Add the remaining seafood, chopped pepper, spring onion and garden peas and cook for a further 5 minutes on low heat until the mussels are open and the prawns are cooked through. Scatter over the chopped parsley before serving. Enjoy!

Paella Marinera - Seafood Paella | Barón de Ley | The Spanish Chef


Hola amigos! Be transported to the Mediterranean coast of Spain with my Seafood Paella recipe. The incredible seafood aromas are brought to life through the freshness and earthy richness of the Barón de Ley Blanco, it’s the ultimate summer combination! You can find Barón de Ley Rioja wines in specialised shops and retailers in UK, Germany, Nordic countries, North America, Japan... and over 50 countries around the world. Enjoy responsibly! To discover more recipes in our Sabores de España series visit: 🤍 Ingredients (serves 4) 120ml extra virgin olive oil 300g squid, cleaned and roughly chopped 2 dried ñora peppers (or 2 tsp of dried pepper flakes) 2 tomatoes 8 garlic cloves, finely chopped 0.4g saffron 1 teaspoon smoked paprika Salt to season 440g Spanish rice 500g prawns 500g mussels 2L shellfish stock (Check out Omar’s delicious shellfish stock recipe here: 🤍 Method Step 1: Infuse the crumbled saffron in the shellfish stock. Keep warm over the lowest heat. Step 2: Place a paella pan over low heat with the olive oil and ñora peppers. Fry for 2 minutes, remove from the oil, blend with the tomatoes and put aside. Bring the heat up to its highest setting, cook the prawns on one side for 2 minutes and set aside. Add the squid and sauté for 5 minutes or until golden in colour. Season with salt. Step 3: Add the garlic, closely followed by the smoked paprika, blended tomatoes and ñora peppers. Cook for about 2 minutes until the oil starts separating from the tomato paste. Add the rice and stir all together for a couple of minutes, making sure the rice gets coated with the oil and sears. Step 4: Carefully add the hot stock to the pan and give it a good stir distributing the rice evenly. Taste the stock and adjust the seasoning if necessary. Cook on high heat for the first 10 minutes and on medium for the next 5 minutes without stirring. Add your mussels and prawns, cooked side up. Let it cook for a final 4 minutes and let it rest off the heat for 5 minutes before eating it. Salud! YouTube: 🤍 Facebook: 🤍 Instagram: 🤍 Website: 🤍 You can find more of my recipes here: Website: 🤍 Instagram: 🤍 YouTube: 🤍 Gracias amigos, Omar Allibhoy | The Spanish Chef xx

The Easiest Seafood Paella Recipe with Shrimp and Scallops


EPISODE #271 - The Easiest Seafood Paella Recipe with Shrimp and Scallops FULL RECIPE HERE: 🤍 Get some Golden saffron here: 🤍 Support Spain on a Fork! Check out my Patreon page at 🤍 - I have set up some great rewards for my patrons. - *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: SPICES & SEASONINGS I USE: 🤍 MICROPHONE I USE: 🤍 CAMERA I USE: 🤍 MY PAELLA PAN: 🤍 SPANISH ROUND RICE: 🤍 MY SWISS DIAMOND 9.5¨ NONSTICK FRY PAN: 🤍 MY SWISS DIAMOND 2.2 QT SAUCE PAN: 🤍 MY SWISS DIAMOND 10 PIECE KNIFE SET 🤍 JOHN BOOS WOOD CUTTING BOARD: 🤍 MY FOOD PROCESSOR: 🤍 MY MORTAR & PESTLE: 🤍 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 :)

(S1E21) Seafood Paella


A festive occasion calls for a big statement, and this paella is just that: a colorful rice dish bursting with clams, mussels and shrimp along with smoky chorizo and saffron for tons of flavor. 🤍

Authentic Spanish Seafood Paella Recipe | Helina Sanchez


Authentic Spanish Seafood Paella recipe | Helina Sanchez walks you through her family seafood paella recipe revealing all secrets and showing you how to cook Spanish paella from scratch! As one of the best-known dishes in Spanish cuisine, Paella recipe has ancient roots, but in its modern form is traced back to the mid-19th century, in the rural area around the city of Valencia, on the east coast of Spain. Paella takes its name from the wide, shallow traditional pan used to cook the dish called Paella. In fact, the authentic name of the dish is Arroz a la paella, which means “rice cooked in Paella”. Paella means "frying pan" in Valencian, Valencia's regional language. According to the Valencian tradition, paella is cooked on an open fire.  Also, dining guests traditionally eat directly out of the pan instead of serving in plates. The most delicious part of paella is considered to be a socarrat, a layer of toasted rice at the bottom of the pan. That thin crunchy layer where the rice melts with the paella pan, that ambrosia we scratch with fervor as if life were in it! Not that the rest of the dish isn't tasty, but nothing demonstrates the mastery of the rice-broth-fire combination as much as getting that caramelized layer on the bottom! Since its inception paella has been a dish that brings people together to celebrate an event. It is a mainly festive dish. This tradition is very much alive in our time. There are many culinary festivals today in honor of paella and it is called ‘Paelles al Carrer’, which means ‘Paellas on the street’. The custom suggests that up to this day it is common in many festivities, especially in the Valencian area, to prepare giant paellas with firewood, which are distributed free of charge among the attendees. Detailed Authentic Spanish Seafood Paella recipe I wrote in my Instagram 🤍paella.BCN 🤍 Good luck with cooking your own Seafood Paella and, please, text me if you have any questions about my seafood paella recipe! Videos of famous Spanish dishes you may like: How to Make Paella Negra or Arroz Negro | Helina Sanchez (Black Paella recipe) 🤍 Mussels in White Wine | Helina Sanchez 🤍 Find detailed recipe of Mussels in white wine in my Instagram 🤍 How To Make Paella | Helina Sanchez (Meat Paella Valenciana recipe) 🤍 Find detailed recipe of Paella Valenciana on my IG 🤍 How To Make Paella Stock | Helina Sanchez ( Stock for paella Valenciana recipe) 🤍 Find Meat Paella Stock recipe on my IG here: 🤍 I am happy to invite you to my Airbnb Online Experience “Cook Paella with a Top Chef” 🤍 Welcome to my Seafood Paella Cooking Experience in Barcelona 🤍 Please visit my Website: 🤍 PS: Being in lockdown and having more free time, I’ve just made my newborn Youtube channel with help of which I hope to deliver my cooking passion around the world! Please, please, please! Support me here! It would be a really great help if you can subscribe to my channel and watch, like, and share some of my videos! Thank you! Stay safe!

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. 4 Levels of Paella: Amateur to Food Scientist | Epicurious

Seafood Paella


Find the full video series at 🤍 This Carmencita Paella Kit includes everything you need for a delicious Spanish seafood paella—even the traditional paella pan! To begin our recipe, Chef Barbara Alexander from The Culinary Institute of America adds olive oil to a hot pan over medium-high heat. She adds seafood, sautés and turns down the heat to a simmer. Next, she adds the rice, the dry stock, water, and simmers for about 20 minutes, until all the water is absorbed and the rice is cooked. There you have it, a beautiful seafood paella! ————————————————————————————————————————————————————— The Culinary Institute of America: 🤍 The CIA at Copia: 🤍 CIA Restaurant Group: 🤍 CIA Food Enthusiasts programs: 🤍 CIA ProChef: 🤍 Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.

Smoked Paella


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

How to make a mixed seafood Paella recipe


How to make a mixed seafood Paella recipe. Created by Essential Cuisine senior development chef Jon Harvey-Barnes, he takes us through the recipe step by step. For more recipe inspiration and ideas click the links below: 🤍 Paella: Signature Chicken Stock Reduction - 🤍 Signature Shellfish Stock Reduction - 🤍 The Signature collection download - 🤍 Watch the world's best chefs for free. Network, add and share images, recipes, jobs and so much more. DOWNLOAD Chef+ TODAY! DOWNLOAD CHEF+ (IOS): 🤍 DOWNLOAD CHEF+ (ANDROID): 🤍 The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, chefs recipes, images, chef networking, and packed with features from the world's best chefs. It's free to register, so why not join today? 🤍 Come and join us here also Twitter 🤍 Facebook 🤍



Paella is a tasty Spanish classic that’s loved by many, mastered by few. However, we reckon this recipe is a good contender for a modern twist. We used king oyster mushrooms and banana blossom to mimic the tastes and textures found in a seafood paella, and it works an absolute TREAT, giving you a sizzling pan of deliciousness full of rich, bold flavours that dance on your tongue. We also used 🤍kallo’s new umami stock cubes, which gave its it an incredible, deep flavour running throughout it. We’re in love with these stock cubes, because they give that magic meatiness to any dish. As well as adding a gorgeous flavour to dishes, they’re also gluten free, vegan, organic and don’t contain any nasties. We’re bunging them in everything! Give this paella a go, your tastebuds will thank you. Henry & Ian x #ad - WANT TO COOK BOSH! FOOD, FASTER? Grab a copy of our new SPEEDY BOSH! Cookbook - all recipes take 20 minutes cooking time or less! 🤍 HEALTHY VEGAN Cookbook: 🤍 BISH BASH BOSH Cookbook: 🤍 BOSH! Cookbook: 🤍 BOSH! was created by Henry Firth & Ian Theasby FIND RECIPES AND LOADS OF FREE GOODNESS ON OUR WEBSITE GET 5 FREE RECIPES IN YOUR INBOX EVERY WEEK 🤍

COOKING WITH JACKIE | Creamy Seafood Paella | Jackie Mujulizi


Hi loves, join me as I cook some creamy seafood and mushroom paella. Enjoy and Subscribe xxx Subscribe to my channel: 🤍 To work with me: jackiemujulizi🤍 FASHION | BEAUTY | LIFESTYLE CONNECT WITH ME: INSTAGRAM : 🤍 EMAIL : jackiemujjulizi🤍 #Cooking #Lifestyle

Seafood Paella (English Version)


Wepa! This week I am going to teach you how to make Seafood Paella. This is one of my potato's favorite recipes. And it is perfect to do when the whole family is in the house. We hope you like this video. Paellera: 🤍 Saffron: 🤍 Seafood paella: 3 roma tomatoes (Large Diced) 1 onion (Large Diced) 1 yellow bell pepper (Large Diced) 1 red pepper (Large Diced) 6 garlic cloves (chopped) 1 artichoke 2 lobster tails 2 cups shrimp 2 cups of squid 1 cup oysters 1 cup mussels 1 fillet of white fish 1 ½ cup of short rice 1 ½ cup seafood broth 2 tablespoons smoked paprika 1 tablespoon saffron To taste Salt and Pepper I do not receive any payment from the companies mentioned in this video. They are only good friends that life has given me, they only help me to continue dreaming.

Award Winning Quinoa Seafood Paella | Diabetic Friendly


Seafood Paella Recipe ( My Way ): INGREDIENTS 1 jalapeño, coarsely chopped 1/3 cup fresh cilantro 1/3 cup fresh parsley 10 tablespoons olive oil, divided Kosher salt 1 large yellow onion, diced 1 red bell pepper, thinly sliced 6 garlic cloves, thinly sliced 2 teaspoons paprika 1 teaspoon hot smoked Spanish paprika ½ cup dry sherry 3 cups Quinoa 6-8 cups low-sodium chicken broth ½ teaspoon saffron threads 12 littleneck clams, scrubbed 8 green onions, both ends trimmed 12 large head-on, shell-on prawns or shrimp Freshly ground black pepper 3 lemons, quartered INSTRUCTIONS Purée jalapeño, cilantro, parsley, and 6 tablespoons of the olive oil in a food processor until smooth; season with salt and set aside. Heat 1 tablespoon of olive in a 15-inch paella pan over medium-high. Add yellow onion and bell pepper and cook, stirring occasionally, until soft, 8–10 minutes. Add garlic and paprikas and stir until fragrant, about 1 minute. Carefully add sherry, bring to a simmer, and cook, stirring constantly, until pan is almost dry, about 3 minutes. Add rice and cook, stirring occasionally, until rice is coated and starting to turn translucent about 3 minutes. Stir in 6 cups of the broth and saffron and season with salt. Bring broth to a boil, reduce heat, and simmer until rice is cooked. If liquid evaporates and the rice is still al dente, add another cup of water and continue to cook. Nestle clams into the rice and cover, continue to cook until clams begin to open, 12–15 minutes. After 15 minutes, discard any clams that don’t open. Remove from heat (cover) and let rice steam 10 minutes. While paella cooks heat a grill pan or skillet over medium-high. Separately, toss green onions and prawns with 1 tablespoon of oil each in respective bowls; season with salt and pepper. Char or grill the green onions, turning occasionally until greens are charred and bulbs are tender about 5 minutes. Char or grill prawns until cooked through and shells are charred, about 3 minutes per side. Finally, char or grill lemons until charred, about 1 minute per side. Tuck the green onions and prawns into the paella. Drizzle dish with the herb-infused oil and squeeze lemon juice on top. Place remaining lemons alongside the paella and serve. Thanks for watching!!!

Spanish Tonight: Grilled Seafood Paella


Rice, redefined. Paella, the comforting Valencian rice dish of humble origins, is both the name of the recipe and the pan in which it’s prepared: a round, flat-bottomed pan to give the rice maximum surface contact. Traditionally, paella is cooked over an open fire, and there are still many shops in Spain that cook over wood. We like the smoky flavor it imparts to the seafood in our version as well. And we love any excuse to light a fire. Visit 🤍 for more recipes Facebook 🤍 Instagram - 🤍 Pinterest - 🤍 Twitter 🤍

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