3 months ago

Paella & Spanish Sangria Recipe | Fusion Food | Chef Mahnoor Malik | Food Court

A quick recipe for all those love to cook for themselves and for the families.

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Watch this Masala TV video to learn how to make Paella And Spanish Sangria recipe.

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Paella

Calories 645
Fats 26.1 gm
Carbs 63.3 gm
Protein 36 gm

Serving size 3

Ingredients For Meat And Marinade:
Chicken 500 gm
Seafood 500 gm (it can be fish or prawns)
Beef 500 gm
Olive oil 3 tbsp
Garlic chopped 2 cloves
Dry oregano leaves 1 tbsp
Paprika 1 tbsp
Salt 1 tsp

For The Sofrito:
Olive oil 2 tbsp
Garlic chopped 2-3 cloves
Tomatoes 2-3 (2 cups)
Peeled tomatoes chopped 1 tin
Sweet onion chopped 1 ½ cups
Sea salt 1-2 tsp

Vegetables And (Optional) Toasted Nuts and Garnish:
Chopped mix vegetables 3 cups
Green onion chopped ½ cup
Fresh parsley, chopped ½ cup
Almonds or hazelnuts toasted 2 tbsp
Fresh lemon (sliced) 1-2
For Saffron, Liquid And Rice:
Saffron 3-5 threads
Chicken stock 5-6 cups
Soy sauce 2 tbsp
Small grain rice 2 cups

Method

PREPARE THE MEAT/SEAFOOD:
• Up to one day before making paella, mix 3 tablespoons of olive oil, minced garlic, oregano, paprika and salt together in a bowl. Place the meat or shrimp for marination. Refrigerate until ready to cook.

PREPARE THE SOFRITO:
• Place pan on stove, turn heat to medium. Add 2 tablespoons olive oil and garlic and let cook for about one minute. Add chopped tomatoes, onion and 1 teaspoon sea salt. Cook on medium low heat until the mixture is completely softened. Let cool. Blend until smooth or leave chunky.

PREPARE THE NUTS (OPTIONAL BUT HIGHLY RECOMMENDED):

• Place the almonds or hazelnuts on a baking sheet and bake for about 5-8 minutes. Crush the nuts until they are the consistency of flour.

PREPARE THE VEGETABLES:
• Wash and chop the vegetables, set aside. Wash and cut lemons into wedges for serving. Set aside.


PREPARE THE STOCK AND SAFFRON:

• Place the saffron threads on a small plate and microwave for 10 seconds. Heat 6 cups of chicken broth and bring it to boil. Turn off and remove from heat. Crush the toasted saffron threads into the stock and add 2 tablespoons of soy sauce to the stock as well. Set aside


BEGIN COOKING PAELLA (FINALLY!)
1. In a pan , Add 2 tablespoons olive oil to pan. Add the meat and/or shrimp to the pan. Cook chicken for about 6 minutes per side or until almost done. If cooking shrimp, cook for about 2 -3 minutes per side. Remove to a plate, cover and set aside.
2. Add vegetables to the pan cook for 2 to 3 min add salt.
3. Add the prepared sofrito to the pan over medium high heat and cook for about 1-2 minutes until bubbly. Add 2 cups rice, 1/4 cup parsley, chopped green onion and mix with the sofrito and vegetables i

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