Paella de marisco ( seafood paella ) recipe
Описание:
Let's make together the paella the marisco, the famous rice and shellfish dish from Spain world wide known. Find this and many more recipes on the Giallozafferano App in English http://itunes.apple.com/app/giallozaf...
***
Hi Giallozafferano's friends, how many of you have ever eaten or heard about the paella? Well, today we'll be preparing it together. The paella is a rice-based single course typical of Spain, which takes its name from the frying pan used to cook and serve it. It can be prepared with several ingredients, and today we'll make the paella de marisco, or shellfish paella.
But let's see together what ingredients we'll need:
• 8 king prawns
• 4 scampi
• 1 lb (500 g) of mussels
• 1 lb (500 g) of squids
• 2 sachets of powdered saffron
• 1 tsp of sweet paprika
• ½ tsp of chili pepper • 5 cups (1,2 lt) of fish stock
• Just under 1 cup (200 ml) of tomato puree
• 2 cloves of garlic
• 10 tbsp of extra virgin olive oil
• 1 big onion
• 14 oz (400 g) of rice (Arborio or Japonica)
Well, let's prepare together the paella de marisco:
In this frying pan I've put the mussels, well cleaned, I've covered with a lid and I've let them open on a high flame. Once they are open, drain them and keep the cooking liquid to cook the rice. Subtract the weight of the mussel water from the weight of the fish stock and substitute in order to obtain the same total amount of liquid for cooking the rice, that is 5 cups (1,2 lt).
In our frying pan I've put 10 tbsp of oil, the prawns and the scampi; brown them on both sides, then take them out of the pan and keep them warm.
After taking out the scampi and the prawns of the pan, I've put in the finely chopped onion and garlic which I've browned on a low flame for at least 5 minutes, in the meanwhile I've cleaned the squids by gutting and skinning them, and I've cut them into circles. Now add them in the frying pan and brown for 5 to 10 minutes, according to their dimension.
Now it's time to add the tomato puree and the already mixed spices. Blend all the ingredients well, after that we're ready to add the stock.
Now we'll add the liquids, so add first the mussel liquid, which is more than ½ cup (150 g), the same quantity subtracted from the fish stock; so we won't use 5 cups (1,2 lt) of fish stock, but less than 4 ½ cups, since it has been substituted with this one... and the fish stock. As soon as the liquid comes to a boil, we'll add the rice.
It's time to add the rice, which can be of either the Arborio or the Japonica variety, so pour it into the pan and stir just at the beginning to spread it evenly, after that don't touch it anymore. Cook for 7 minutes on a high flame, then lower the heat and cook for 10 minutes more on a medium flame.
7 min. -- high heat
10 min. -- medium heat
While the rice is cooking, I'll give you some advice: before adding the rice, check if the cooking liquid is sapid enough, because after adding the rice you won't be able to adjust it anymore; another important thing to know in order to make a successful paella is the right quantity of liquid to use for cooking. Its ratio to rice is 3 to 1, so if you have 1 cup of rice, you'll need 3 cups of liquid to cook the paella. That said, 5 minutes before the end of cooking, add the prawns and the scampi in the frying pan. Arrange them accurately, since they'll stay there when serving. Now finish cooking the paella.
One minute before the end of cooking, add the mussels, partially shelled. Arrange the whole mussels all around the pan. Once cooked, let the paella rest for a couple of minutes before serving.
Now our paella de marisco is ready, and you can serve it in its traditional pan, so from Sonia and GialloZafferano bye and happy paella to everybody!
Let's make together the paella the marisco, the famous rice and shellfish dish from Spain world wide known. Find this and many more recipes on the Giallozafferano App in English http://itunes.apple.com/app/giallozaf...
***
Hi Giallozafferano's friends, how many of you have ever eaten or heard about the paella? Well, today we'll be preparing it together. The paella is a rice-based single course typical of Spain, which takes its name from the frying pan used to cook and serve it. It can be prepared with several ingredients, and today we'll make the paella de marisco, or shellfish paella.
But let's see together what ingredients we'll need:
• 8 king prawns
• 4 scampi
• 1 lb (500 g) of mussels
• 1 lb (500 g) of squids
• 2 sachets of powdered saffron
• 1 tsp of sweet paprika
• ½ tsp of chili pepper • 5 cups (1,2 lt) of fish stock
• Just under 1 cup (200 ml) of tomato puree
• 2 cloves of garlic
• 10 tbsp of extra virgin olive oil
• 1 big onion
• 14 oz (400 g) of rice (Arborio or Japonica)
Well, let's prepare together the paella de marisco:
In this frying pan I've put the mussels, well cleaned, I've covered with a lid and I've let them open on a high flame. Once they are open, drain them and keep the cooking liquid to cook the rice. Subtract the weight of the mussel water from the weight of the fish stock and substitute in order to obtain the same total amount of liquid for cooking the rice, that is 5 cups (1,2 lt).
In our frying pan I've put 10 tbsp of oil, the prawns and the scampi; brown them on both sides, then take them out of the pan and keep them warm.
After taking out the scampi and the prawns of the pan, I've put in the finely chopped onion and garlic which I've browned on a low flame for at least 5 minutes, in the meanwhile I've cleaned the squids by gutting and skinning them, and I've cut them into circles. Now add them in the frying pan and brown for 5 to 10 minutes, according to their dimension.
Now it's time to add the tomato puree and the already mixed spices. Blend all the ingredients well, after that we're ready to add the stock.
Now we'll add the liquids, so add first the mussel liquid, which is more than ½ cup (150 g), the same quantity subtracted from the fish stock; so we won't use 5 cups (1,2 lt) of fish stock, but less than 4 ½ cups, since it has been substituted with this one... and the fish stock. As soon as the liquid comes to a boil, we'll add the rice.
It's time to add the rice, which can be of either the Arborio or the Japonica variety, so pour it into the pan and stir just at the beginning to spread it evenly, after that don't touch it anymore. Cook for 7 minutes on a high flame, then lower the heat and cook for 10 minutes more on a medium flame.
7 min. -- high heat
10 min. -- medium heat
While the rice is cooking, I'll give you some advice: before adding the rice, check if the cooking liquid is sapid enough, because after adding the rice you won't be able to adjust it anymore; another important thing to know in order to make a successful paella is the right quantity of liquid to use for cooking. Its ratio to rice is 3 to 1, so if you have 1 cup of rice, you'll need 3 cups of liquid to cook the paella. That said, 5 minutes before the end of cooking, add the prawns and the scampi in the frying pan. Arrange them accurately, since they'll stay there when serving. Now finish cooking the paella.
One minute before the end of cooking, add the mussels, partially shelled. Arrange the whole mussels all around the pan. Once cooked, let the paella rest for a couple of minutes before serving.
Now our paella de marisco is ready, and you can serve it in its traditional pan, so from Sonia and GialloZafferano bye and happy paella to everybody!
Комментарии:
miloshpetrik пишет: @yellowsaffron Subtitles, please! Voiceovers are distracting.
sweetchunks22 пишет: @yellowsaffron You are?? Hahah it sounded Spanish to me :P Whoops, but looking back at the ingredients list, I just realized it's written different from Spanish (di instead of de ect), which is good cuz when I heard you talking and thought you were Spanish I thought 'my' Spanish was going down the drain! LOL yay! And thnaks for the recipe ;)
Marilyn Carino Music and Video пишет: Sapid - it means 1. a. Perceptible to the sense of taste; having flavor. b. Having a strong pleasant flavor; savory. 2. Pleasing to the mind; engaging. New word for me!
LeMoNjUiCeInYoUrEyEs пишет: @yellowsaffron so is she speaking italian or spanish, i know italian is very similar.my spanish is ok.. ?
SuperMsKan пишет: eww that's what prawns looks like? gross! Shrimps do not look like that
wannapar пишет: Why can't we stir the paella anymore after adding the rice?
Tecnologia FERBRZ пишет: @yellowsaffron Hi Sonia, thank you for asking your audience about what they think is best. My humble opinion is that the voiceover with the Italian accent completely complements the nature and character of the channel. Since GialloZafferano & Sonia are Italian, the voiceover with the Italian accent still shows the italian character of the channel, while at the same time providing english instructions for the english-speaking audience... I think that the italian narrator is best, makes me proud!
standeman пишет: i vote for the sub titles
moewishaw пишет: @TheMefifi you must be a retard
URanInTheUglyForest пишет: Seafood paella is delicious. I can now make my own :)
LaCibeles пишет: @yellowsaffron I definitely prefer the voiceover.
Rishkers пишет: Lol parang nagdadasal lang ng rosaryo
evansblack1023 пишет: I think it is much better with the voice over than the subtitle. as what have the others said, it is hard to watch and read at the same time. The focus is shifted from watching how the dish is done to the subtitle itself.
0Blue0Sparkle пишет: tengo hambre!!
Danny Tsuei пишет: Not to be disrespectful to the voiceover lady, but I would prefer Sonia's voice with subtitle as well.
Stahrie Nite пишет: >.< I don't like this
COOKING GOOD RECIPE GOOD
reading the subtitles not so much
tsl198 пишет: Great video. Thanks.
AskKalbiMehtap пишет: You can add & it's usually after to my knowledge, but the tomato was added so squid can keep moisture i guess. Langostino's are good, I usually have flamed crevettes.
libertadON пишет: Any similarities to actual is merely coincidental. No paella recipe. No this order, no canned tomato, no this quantity. Not at all. What is made in this video isn't paella. I'm sure that a lot of italians cook good paella like a lot of germans cook good sushi but this video is a insult to the paella. I'm sure the taste is good but isn't paella. Please change the tittle. It's like I write in the tittle: Roman coliseum and the content is Eiffel Tower. Even Eiffel is nice, isn't coliseum. Thanks.
yellowsaffron пишет: @LeMoNjUiCeInYoUrEyEs Italian!
pjboom пишет: We use to fight to eat the crust. It's soooo goood.
renzo giunti пишет: PARECE BUENA
PERO OS ACONSEJO CASA ROBERTO EN VALENCIA
OTRO MUNDO !!!!!!!!!!
pacienciaw пишет: She is speaking Italian
illusion887 пишет: that looks so good I just jizzed my pants
darlagoddesshate пишет: I enjoy practicing two things I love, the Italian language and food while watching. That looks positively yummy
Justabrit пишет: yeah but I cant understand what he is saying ...sigh
TheKLSgal пишет: i prefer the voice over...i'm not a good cook. i learn a lot from your channel. i find it difficult to simultaneously read and observe/watch what you're actually doing >.< sorry.
yellowsaffron пишет: @loveyourbody1231 The dubber works both on the videos and on the translations.
The subtitle option would make it easier for us to translate the recipes also in other languages... but in order to do this we need to know if the subtitles can be followed as well as the voiceover!
Denise Wong пишет: WHERE DID THE DUBS GO?
SupaNami пишет: concón :D yummy
Valentina Noto пишет: Although I love her voice, the subtitles are too distracting! Can we stick to the English dubs please?
daddyfranky01 пишет: I found awesome instructions on Chuchis Terrace
standeman пишет: i vote sub titles
pacienciaw пишет: She is speaking Italian
CALABROTE53 пишет: El arroz hecho en paella, sea de carne, pescado, marisco, verduras, etc... no lleva nunca cebolla y el ajo se frie entero y sin pelar. La paella que usted hace esta bien, pero le quedaria mejor con menos tomate y echando el arroz cuando el caldo hierva unos minutos. Por otro lado explica muy bien las recetas. Enhorabuena por el canal. Desde Alicante (España) lugar donde se elaboran muy buenos arroces, un cordial saludo.
shushorchid пишет: @eriquerique \r
That exactly what I was about to write when I saw your comment...lol...it seems so obvious to me as well... ;)
CALABROTE53 пишет: La PAELLA es la de VALENCIA (CON DENOMINACION DE ORIGEN), lo demas son arroces al gusto de cada cual, hechos en una PAELLA, que es el nombre del recipiente el cual da nombre al famoso plato PAELLA VALENCIANA. Muy buen arroz con marisco cocinado por usted. Uncordial saludo.
immaneuel пишет: what did you expect it should look like the cast of twilight ? "shrimps do not look like that"..lol fish do not look like that too..am i right
Marco Rossainz пишет: Prefer subtitles !!!
John O'Connell пишет: Thank you for this. I especially appreciate the recipe which accompanies the Video. To answer another comment about the Squid; I've always been told that you have to cook it quickly or very slowly, it's the medium cooking time which makes it "rubbery".
meralodem пишет: Looks yummy but too troublesome to find all those ingredients, I prefer just eating :D
rodfavra123 пишет: Speaka da engrish!
MyTube22T пишет: I like the sub titles much better. The translator's voice over Sonia's voice is very distracting. Thank you.
Mikael Lennartsson пишет: I prefer subtitles, by far. Voice overs always seem weird to me.
LadyLatias пишет: @yellowsaffron I prefer either a dubber without an Italian accent or subs, but I am very atuned to watching and reading subs at the same time while other people aren't, so dubs seems like a better option. The Italian accent is nice, but sometimes, it's hard to understand what she's saying.
LeMoNjUiCeInYoUrEyEs пишет: People from spain talk spanish soooo fast
rubinsteinway пишет: Nice recipe. Don't pay attention to the rude comments.
yellowsaffron пишет: @Weweclairs No, they don't overcook... anyway, squids are the last ingredient to be added, since after adding the rice, you can't stir the paella anymore
AskKalbiMehtap пишет: 'To tengo humbre' vamos abuella
Oshin Sr пишет: This is the ultimate sea food. yummm!
sweetchunks22 пишет: my godd her spanish is fast, i'm getting sooo rusty..:(( but mmmmmMmmmmmmmMmmmmm PAELLLLLAAAA
psauza sauza пишет: me gusto, saludos
eriquerique пишет: @phantomphlash1cat Why don't you watch the video twice, the first time paying more attention to the subtitles and the second time paying more attention to the scenes (backed with with some knowledge of what she's talking about)?
Sonechka2 пишет: I would prefer the voiceover, as then it is easier for me to concentrate on what Sonia is doing. Switching attention between the subtitles and the main action is a little distracting. I usually have to pause the video, read the subs before watching the section of the video...
Weweclairs пишет: Hi, I got question. Isn't the calamari supposed to be cooked in just a few minutes? Are you not over-cooked it? Thanks..
That looks yummy indeed
yellowsaffron пишет: @LeMoNjUiCeInYoUrEyEs We are an Italian food channel!
annzup57 пишет: Yep: rationalizing, Italy has Mediterranean coast? But is it cooked over orange wood?
yellowsaffron пишет: Hi guys, thanks for all your comments, I'm very interested in your opinion!
So... what would you prefer between the voiceover with an Italian accent and the subtitles?
Waiting for your answers...
Sonia
Torchn Pitchforks пишет: I didn't see her using saffron. Squids cooking that long will turn to rubber. . . I always use chopped tomatoes, not paste.
Also, where are the clams and mussels?
Franlky, I'd give her a "2",
livepink07 пишет: Voice over please :) It's hard to watch what your doing while trying to keep up with the subtitles
Andrew Zeegers пишет: she mixed the paprika, chili and saffron powder together and put them in one time, watch closely....
wannapar пишет: @yellowsaffron Thanks for replying me. I just finished cooking Paella de marisco. I didn't follow exactly from your recipe (I stirred the rice sometimes :P )
This is the second time I cooked paella from your recipe. My husband really loves it!
Thanks for sharing the recipe. By the way, your coffee cake looks yummy too, I'll prepare it one day.
Ivana Krizan пишет: i prefer voiceover, both dubbers are great, so whichever :)
brualla84 пишет: With all the respects...
This could be rice with seafood, but not a paella...
If I want to do spaghetti carbonara, I´d listen to an italian, but if you want paella, please watch Spanish videos....
yellowsaffron пишет: @sweetchunks22 Actually... I'm Italian!
Zac MacDougall пишет: I like the sub titles, and the food looks great :D
lulwa alqarawy пишет: but the rice isnt well done cooked ..
Keithlovescake пишет: but you added the squid before the rice. FAIL
MartinodiSanMartino пишет: Tutto bellisimo ma ......la paella non porta cipolla
io so valenciano Valencia e la paella e Valenciana e espagnola logicamento
grazie
auguri per el vostro canale e el vostro meraviglioso lavoro
io non parlo niente bene italiano mi dispiaze, perdonemi
Dews
Ebony paogr пишет: She talks so damn fast!!!!!!!!
yellowsaffron пишет: @wannapar Because the rice should form a thin crust on the bottom
Hamy Le пишет: I'd prefer dubs :) subtitles make me hard to keep up with the video
TheMefifi пишет: this style sucks... instead of watching what her is doing, I have to read the subtitles and can't pay attention to the rest.
Can't understand your option
Elect2 пишет: @yellowsaffron Please, please give us back voice cover. :) I mean, recopies are awesome in any way, but thay are easier to watch in English. :) Regards from Montenegro :)
JunkMale57 пишет: I prefer the original Italian with English subtitles. I enjoy learning to cook and learning the words and sentence structures used in the traditional language. Videos can always be paused and or replayed if I miss something. The narrated English versions don't translate the same emotion, cadence, emphasis or intonation that the original does.\r
\r
Keep up the good work!\r
\r
Your cooking shows are my favorite and I often watch individual episodes multiple times.
yellowsaffron пишет: @annzup57 Yes, Italy is a peninsula in the Mediterranean sea...
kumar singh пишет: @brualla84
With all the respects...
How fucking stupid you are....sorry yeah..no hard feelings!!!!
miloshpetrik пишет: @yellowsaffron Subtitles, please! Voiceovers are distracting.
sweetchunks22 пишет: @yellowsaffron You are?? Hahah it sounded Spanish to me :P Whoops, but looking back at the ingredients list, I just realized it's written different from Spanish (di instead of de ect), which is good cuz when I heard you talking and thought you were Spanish I thought 'my' Spanish was going down the drain! LOL yay! And thnaks for the recipe ;)
Marilyn Carino Music and Video пишет: Sapid - it means 1. a. Perceptible to the sense of taste; having flavor. b. Having a strong pleasant flavor; savory. 2. Pleasing to the mind; engaging. New word for me!
LeMoNjUiCeInYoUrEyEs пишет: @yellowsaffron so is she speaking italian or spanish, i know italian is very similar.my spanish is ok.. ?
SuperMsKan пишет: eww that's what prawns looks like? gross! Shrimps do not look like that
wannapar пишет: Why can't we stir the paella anymore after adding the rice?
Tecnologia FERBRZ пишет: @yellowsaffron Hi Sonia, thank you for asking your audience about what they think is best. My humble opinion is that the voiceover with the Italian accent completely complements the nature and character of the channel. Since GialloZafferano & Sonia are Italian, the voiceover with the Italian accent still shows the italian character of the channel, while at the same time providing english instructions for the english-speaking audience... I think that the italian narrator is best, makes me proud!
standeman пишет: i vote for the sub titles
moewishaw пишет: @TheMefifi you must be a retard
URanInTheUglyForest пишет: Seafood paella is delicious. I can now make my own :)
LaCibeles пишет: @yellowsaffron I definitely prefer the voiceover.
Rishkers пишет: Lol parang nagdadasal lang ng rosaryo
evansblack1023 пишет: I think it is much better with the voice over than the subtitle. as what have the others said, it is hard to watch and read at the same time. The focus is shifted from watching how the dish is done to the subtitle itself.
0Blue0Sparkle пишет: tengo hambre!!
Danny Tsuei пишет: Not to be disrespectful to the voiceover lady, but I would prefer Sonia's voice with subtitle as well.
Stahrie Nite пишет: >.< I don't like this
COOKING GOOD RECIPE GOOD
reading the subtitles not so much
tsl198 пишет: Great video. Thanks.
AskKalbiMehtap пишет: You can add & it's usually after to my knowledge, but the tomato was added so squid can keep moisture i guess. Langostino's are good, I usually have flamed crevettes.
libertadON пишет: Any similarities to actual is merely coincidental. No paella recipe. No this order, no canned tomato, no this quantity. Not at all. What is made in this video isn't paella. I'm sure that a lot of italians cook good paella like a lot of germans cook good sushi but this video is a insult to the paella. I'm sure the taste is good but isn't paella. Please change the tittle. It's like I write in the tittle: Roman coliseum and the content is Eiffel Tower. Even Eiffel is nice, isn't coliseum. Thanks.
yellowsaffron пишет: @LeMoNjUiCeInYoUrEyEs Italian!
pjboom пишет: We use to fight to eat the crust. It's soooo goood.
renzo giunti пишет: PARECE BUENA
PERO OS ACONSEJO CASA ROBERTO EN VALENCIA
OTRO MUNDO !!!!!!!!!!
pacienciaw пишет: She is speaking Italian
You'll Need:
1/3 cup of Olive Oil
1 Small Onion, minced
2-3 cloves of garlic, crushed
3-5 tbsps minced fresh parsley
1 generous pinch of saffron
2 tbsps of chicken bullion
3 skinless Chicken Breasts, cut in large chunks
2 green peppers, sliced
1 red pepper, sliced
1 tsp of yellow food coloring (optional -- saffron is very expensive, a pinch
of it is all you need for taste but a richer color is desired)
8 oz tomatoe sauce
1 tsp sugar
4 cups of rice
7 cups of water
salt
1/2 lb - 1 lb shrimp, leave shell on
1 lb scallops
Procedures : Saute onion, parsley, and garlic in olive oil until the onion begins to become transparent. Add saffron, chicken bullion, chicken, peppers and saute until chicken has become white. Add tomatoe sauce, sugar, food coloring. Stir. Add rice & water and bring to boil. Salt to taste. Boil 5 minutes, stirring occasionally. Add shrimp & scallops, boil an additional 5 minutes, stirring occasionally. Simmer 10 minutes covered, stirring occasionally. If the rice appears to be getting too dry during the last 10 minutes, add more water. If the rice is too wet at the end of the 10 minutes, uncover and evaporate unwanted liquid.
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