How to make Seafood and Chicken Paella

plum prawns live mussels juicy chicken thighs spicy cheddar all deliciously nestled in a bed of beautifully cooked and flavorful rice today i'm going to show you how to make the iconic spanish dish paella [Music] what is not to love about paella there she goes again is it paella she is the grammar police so she would know how the pronunciation is i'm sure she did a google search on spanish pronunciation of it so paella paella i say pala you say paella whatever you want to say i'm making that today so let's make paella let's start off with a list of ingredients of what you'll need it will also be in the description box below this video so if you have any doubts just go and check there i've also left a link to the paella pan that i've used for today as well as the induction plate that i'm using so let's go we start off with one diced onion four cloves of garlic 50 moles of sweet tomato paste the star of the show today is saffron and that's two big pinches about 20 threads of saffron we've got some chopped parsley for garnish at the end of the meal then we've got about 20 fresh live mussels we then have 12 medium sized prawns and i've also retained the shells for the prawns we'll put this in the stock just to increase the flavor later i've got six chicken thighs that are chopped enough bone in and skin on you can choose to use boneless and skinless chicken thighs if you want we've got two cups of bomba or calaspara rice one sliced red pepper we're going to use a healthy amount of olive oil so this is extra virgin olive oil that i've got in here then i've got smoked and sweet paprika this is spanish paprika you can use whatever is available to you i've got 150 grams of chorizo and then we've got in this part here we've got one liter of chicken stock and one liter of fish stock so that is what we are doing today so we start off by preparing the stock what we're doing here is just creating the stock that's essentially going to cook the rice um and add a lot of flavor to the rice so your stock is very very important so what you want to do is i've reserved the shelves that i've taken off the prawns and what we're going to do now is we're actually going to add the shells into the stock and here what we are doing is just going to let that cook and draw the flavor into the stock so what we are doing now is just making sure that we get the prawn flavor really infused into the stock you want a deep seafood flavor for this dish although we have chicken introduced in the seafood really needs to be enhanced and the way we're going to do that is by putting that prawns in there let it simmer for about 10 minutes and then when it's done you can keep it on low heat somewhere or you can take it off we're going to use it later back in the paella dish so in my hands i have a typical paella pan this version i have has got an enamel coating they are ones with alt enamel stainless steel whichever pan you choose to use you want to make sure that it's wide and sided essentially that ice needs to cook in one even layer and the way you achieve that is by quite a wide pan so this pan is nice because if you want to move it around it's got some handles to do that whatever pan you choose to use just make sure it's wide enough so that the rice cooks quickly and that it heats up quickly so that your stock when it boils cooks the rice in one even layer we're going to get the pan nice and heated up and we're going to add quite a bit of olive oil the olive oil does a couple of things it does add flavor to the dish but it also makes sure that we cook the rice quite nicely and all the other things that's going to go in there so it's about 50 ml of olive oil that we're putting in to the pot to that we're going to add our chirazone what i like that the cheddar does in this dish it adds a smokiness and a flavor to the pot that makes it really really great now if you are a paella purist please look away now we know that your dessert doesn't belong empire in the traditional recipes this is my version so i like chorizo i'm going to put chorizo in so we're going to get the chorizo nice and crisped up it's going to take about two minutes [Music] we're going to add our onions in now what we want on the onions is a nice tender translucent cook not browning it just getting it nice and tender and as you can see what the chorizo does now it also starts to color this dish it makes it nice and red and that fat is rendered off quite beautifully so now for about another five to six minutes you're going to cook your onion [Music] so as soon as the onions are translucent we add in the red pepper and the garlic and yeah again we're not going to mix ourselves up for too long we are going to just get a little bit of cook onto that just make sure it's all incorporated into the dish so some people like to dice their red pepper some recipe calls for diced i like to slice mine i like a little bit of chunkiness of the red pepper in the dish so now i'm going to add my paprika so this is the smoky hot paprika and this one is the smoky sweet paprika by ensuring that you get a little bit of heat on the paprika it also just brings out the flavor and develops the flavor a bit more i'm going to just mix that around just a little bit [Music] and here we're now going to increase the heat because up next we're going to add the chicken so we're going to add the chicken straight into the pan here we also want to make sure that we season the chicken a little bit of salt and pepper so as you can see we've got a nice browning on the chicken now the chicken is browned up lovely next up we're going to add the tomato paste and you want to cook the tomato paste for about two or three minutes just until you'll see the color that the marker place change a bit in the dish it's a little bit bright red now it goes from a bright red to a darker red and at that point we're ready to add the rice this rice is called bamba or calaspara rice this rice is not risotto or boreal rice which you can use in this dish if you want to so the end result here the thing that you're looking for is a dry pan at the end with individual grains of rice so if you're using calaspara rice or bombarace that is what you'll get but if you're using risotto or boreal rice what you're going to end up is with a dish that's a little bit more starchy not quite a paella more like a risotto that's also okay that's fine you use what you can use so what you want to do now is make sure that all the rice is coated and making sure that everything all that flavor is going to get infused in all the rice and as you can see already this dish the color is vibrant and it's delicious and yummy so now for the star of the dish she's sexy she's expensive she's not your average spice spanish saffron is very expensive in fact it's the most expensive spice in the world if you don't have saffron in your dish you're not making paella without saffron it's simply not viola so what i do with my saffron i'm going to add it into the stock just before i add it into the rice the saffron adds a smokiness and a fragrance to this rice that you simply can't replace with anything else it also is going to tinted ice similar to what turmeric does in indian cuisine it's going to give it a nice use so when you put the saffron into the stock it's just going to color the rice and infuse the flavors in there and now we pop the stock into the pan and the ratio that you're using here is a four to one ratio four parts stock to one part rice that's gonna make sure that your rice cooks evenly and that your dish is perfectly balanced you're going to bring this up to a boil and for about 10 minutes you want to cook it on i eat the reason for that is you want to develop something called sokkarat which is a kind of a singed bottom of the pan it's crusty but it's just brings a texture into the dish that you cannot get if you just cook it on a medium heat this dish is not a steamed dish you're cooking it at a high heat letting all that water and stock evaporate the next stage you're going to bring the temperature down to a medium heat for about five minutes and then when it's done you leave it alone off heat and let it rest for about 15 to 20 minutes then you eat it so now is the hardest part of this dish do nothing don't scratch it it's not itching in afrikaans they say munich but need jackni you want to develop the sakura in the spot and the way to do that is to do nothing to the pan when you start scratching and fiddling with it you're going to mix the rice around so it doesn't get a chance to form that layer at the bottom of the pot also there's no social distancing happening in this spot we know it's locked down now but everything is going to infuse together you'll see here the colors the browns the reds everything starts to infuse really well into the spot and this is really a mashup mashup of flavors textures proteins all in one pan but you do want to get the flavors balanced so just look at what you're using and do it to your flavor profile if you like less heat don't use so much paprika if you wanted a little bit more sweeter you could add some sugar it's completely up to you make the dish your own that's what i believe in cooking you want to make every dish that you cook your own use recipes as a guide but then make it your own because at the end of the day if you don't enjoy the food you're not going to eat it so don't worry we didn't forget about the seafood my pet peeve i absolutely ate overcooked seafood so you'll see we didn't end the pros or the mussels in earlier to the pot we're gonna add them now this has been going for about five minutes with the stock we've got another five minutes ago and i eat so right now what i'm gonna do is start placing the prunes into the pot and yeah i mean you can chuck it all in you can place it how you want it i like to do a little bit of decoration here my stylist wife you know she wants to make sure that everything is looking pretty so i'm going to just make sure that everything is kind of submerged here yeah we can maybe do a little bit of social distancing in the pot and i'm going to use my spoon just to submerge the prawns in the stock and again here this is not gonna really cook too much it's gonna cook on the top on top of it so it cooks a little bit gently but you don't want to cook seafood for too long otherwise it gets tough and hard so here as the rice is cooking the prunes are also going to be cooking so in the next five minutes we're going to drop this heat down so what we're going to do now is lower the heat down and at this point you're going to cook it for between six to eight minutes and it really depends on your heat on your pan we're gonna add the mussels in to the pot now and this mussels will cook as this pot is simmering it takes a little bit of practice to obviously make sure you get your temperatures right and your muscles right but if your muscles and your prawns aren't cooked you can always add to the pot for a little bit more and make sure it cooks a little longer so yeah again no social distancing going on in this pan i'm going to make sure i don't know if i'm going to put all the muscles in but i'm surely going to try so that's it we're done with the cooking time now um and again you have to adjust your cooking time according to your pan and your flames and what you've got in your pot we've got quite a full pot so it's gone on a little bit longer than i anticipated but it's been 10 minutes on high heat 10 minutes on a lower to medium heat we're now going to take it off and just let it rest for about 10 minutes once it's rested we're going to garnish it with some parsley and then it's ready to serve so it's been resting for about 10 minutes it's still warm so it hasn't got cold we're now going to garnish it some beautiful parsley and that pop of green just brings everything to life and as they say the proof is in the pudding so i'm just going to dig in here and just grab a little bit of chorizo some rice a little bit of prawn there [Music] that is excellent that's beautiful tender rice it still holds its shape so the bomba rice still is quite firm it's not mushy although you've cooked it for so long that's the wonderful thing about this rice all the flavors in there i'm excited to get into the prawns and the mussels and the chicken i'm going to do that with my family get everyone around the table and we're going to eat now if you like my video please like it if you want to subscribe to my channel and stay tuned for a video i'm going to be posting one i'm going to try to do it every week please subscribe to the channel and i hope to see you soon thank you for joining me

Channel: CRAZYGUYKURT COOKS

Views: 125,077

Keywords: Paella, How to make Paella, Paella Recipe, seafood and chicken paella, seafood recipe, chicken paella, seafood chicken choriza paella, spanish paella, cooking, spanish rice, recipe, Crazyguykurt Cooks, South African Foodie, prawns, mussels, chicken, chorizo, saffron

Id: DI-8DAALxAM

Length: 14min 25sec (865 seconds)

Published: Sat Aug 01 2020