VIRGIN SANGRIA WHITE RECIPES

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THE ULTIMATE PAELLA RECIPE | TYLER FLORENCE - FOOD NETWORK



The Ultimate Paella Recipe | Tyler Florence - Food Network image

For a taste of seaside Spain, serve Tyler Florence's The Ultimate Paella recipe, an authentic rice dish studded with chicken, chorizo, clams, shrimp and lobster.

Provided by Tyler Florence

Categories     main-dish

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours 0 minutes

Yield 4 to 6 servings

Number Of Ingredients 20

Chicken:
1 tablespoon sweet or smoked paprika
2 teaspoons oregano
1 (3 pound) frying chicken, cut into 10 pieces
Paella:
1/4 cup extra-virgin olive oil 
2 Spanish chorizo sausages, thickly sliced
Kosher salt and freshly ground pepper
1 Spanish onion, diced 
4 garlic cloves, crushed
Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
1 (15-ounce) can whole tomatoes, drained and hand-crushed
4 cups short grain Spanish rice
6 cups water, warm
Generous pinch saffron threads
1 dozen littleneck clams, scrubbed
1 pound jumbo shrimp, peeled and de-veined
2 lobster tails
1/2 cup sweet peas, frozen and thawed
Lemon wedges, for serving

Steps:

  • Combine the paprika and oregano in a small bowl. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator. 
  • Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve. 
  • In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect. 
  • Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

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VENICE OLIVE OIL – EXTRA VIRGIN OLIVE OIL – FLORIDA ...
We carry a large variety of extra virgin olive oils, balsamic vinegar and other fine products. ... Alfoos Mango White Balsamic Condimento. Rated 5.00 out of 5 $ 13.95 ... Jalapeno White Balsamic Vinegar Condimento $ 13.95 – $ 35.95. Delicious Recipes…
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Sep 08, 2021 · Sangria is the quintessential summer drink, but let’s face it, not everyone wants a boozy cocktail, especially when the sun is blaring down.Say hello to virgin sangria, a fruity, refreshing drink everyone can enjoy, including kids. This virgin sangria recipe pays homage to the flavors of classic sangria…
From thespruceeats.com
See details


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7 Sausage Quiche Recipes for Breakfast or Dinner Any variety of sausage will add lots of flavor to quiche. We love them with bulk sausage, Italian sausage, spicy chorizo, and more. This collection of sensational sausage quiche recipes …
From allrecipes.com
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Pulpo a la Gallega is a traditional dish from the region of Galicia. Galician octopus is served with sliced cooked potatoes, smoked paprika and olive oil. Cooking fresh octopus is not such a …
From bascofinefoods.com
See details


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From greatist.com
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