How to make Paella With Chicken And Seafood With Maximum Flavor

I'm going to show you how to make a paler with sugar and rice seafood and chicken the rice will be cooked in a tunnition way without stirring it in a tasty broth rich in umami start by cutting the chicken thighs into chains removing the skin then mix them with one teaspoon of salt and keep aside for the broth break the chicken buns this releases nutrients that will bring rich flavor and thickness to the broth I added some bones that I have kept in the freezer making a total of 600 grams put them in a saucepan then add one minced onion 4 crushed El Pilgrim cloves one bay leaf a small sprig of time and some parsley keep a dozen shrimp for decoration Shine the rest the carcasses are rich no money and enhance all the flavors so crush them in the mortar then add them to the broth also add one tablespoon of salt 2.5 liters of water bring it to a boil covet just before boiling skin turn to low heat and let simmer for one hour still covered cut the fish fillets into large pieces foreign open the map and remove the illness peel off the thin skin cut them into chunks slice 4 onions foreign cloves put them with the onions cut two bell peppers into chains [Music] [Music] in notebooks cook the mussels for 5 minutes over medium heat with the lid occasionally stir keep a few for decoration by removing one of the shells completely shell the rest of the mussels Thomas and choose is precious it is very rich in Umami so keep it you Shogun rise because it has a great capacity to absorb flavors it keeps its shape during cooking once cooked it has a slightly sticky texture that helps by all the ingredients of the Pila the broth has simmered for one hour so filter it and add the Mason juice to cook the paella we need a total of 2.1 liters of liquid for this paella I use a 50 centimeters diameter perilla pan you can use two burners for the size of pan we will rotate it from time to time for even cooking but you can also use a single large burner all the cooking process is made over medium Heat pour 40 centiliters of olive oil into the pan when it starts at the shrimp reserve for decoration let them sear for one minute the wind develop a delicious green Aroma from the olive oil flip them over leave them for another minute the oil will also absorb the flavors of the shrimp then remove them and keep aside add the pieces of chicken let them sear for 1 minute and 30 seconds flip them and let them sear for another 1 minute and 30 seconds briefly stir them and move them to the side where the heat is low add the onion and garlic occasionally stir for 2 minutes then add the bell pepper and stir occasionally for 3 minutes add the 400 grams of tomatoes let them reduce for 2 minutes the tomatoes are also a source of umen mix the chicken with the other ingredients now add one kilograms of short grain rice don't watch it to starch on the rice grains contribute to the creamy texture of the dish and the formation of the slightly crispy layer at the bottom of the paler pan then add 1 tbsp of paprika yellow food coloring or saffron quickly stir just enough to cut the rice grains with olive oil add the fish the squid the shell muscles and the Pearl shrimp briefly mix then spread the ingredients evenly over the surface of the pan add the 2.1 liters of broth make small movements to evenly spread the ingredients add one sprig of rosemary it will add complexity to the flavors of the paella from now on don't stir the rice at all let it cook for 20 minutes for an identity texture or 22 minutes for slightly softer rice the heat is located in this area every two minutes slightly rotate the pan after 5 minutes remove the Rosemary the olive oil is very important it also gives the pyla its creaminess and characteristic flavor five minutes before the end of the cooking add the mussels and swim for decoration after 20 minutes turn off the heat cover the dish and let rest for 15 minutes before serving the rice and all the ingredients will continue to cook and absorb all the liquids foreign the best ingredient is the rice it absorbs the taste of all the other ingredients bon appetit [Music] [Music] [Music] [Music] foreign [Music] [Music] crust forms at the bottom of the pan it is very intense in flavor and some people are crazy for it thank you once clean and before storing pour a few drops of oil until your pile of pan spread it around this will prevent corrosion [Music] foreign [Music] thank you see you at the next homemade dish on Morgan recipes foreign [Music] foreign

Channel: Morgane Recipes

Views: 27,052

Keywords: recipe, paella, Paella, sea food, short grain rice, chicken thighs, shrimp, squid, mussels, fish fillet, bell peppers, onion, garlic, olive oil, paprika, rosemary, saffron, Spanish food, Spanish rice, rice, Rice, paëlla, Paëlla, food

Id: _yRMThgssNo

Length: 13min 46sec (826 seconds)

Published: Tue Jun 20 2023