Paella - Revision history

Tim: Migrate manual category index links to MediaWiki categories

2026-05-04T18:24:07Z

Migrate manual category index links to MediaWiki categories

← Older revision		Revision as of 11:24, 4 May 2026
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	# Cover the pan and cook over low heat for 15 minutes.		# Cover the pan and cook over low heat for 15 minutes.
	# Garnish with optional chopped fresh parsley or cilantro.		# Garnish with optional chopped fresh parsley or cilantro.

			[[Category:Poultry]]

Tim at 23:47, 12 January 2022

2022-01-12T23:47:41Z

← Older revision		Revision as of 16:47, 12 January 2022
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			[[File:paella.jpg\|200px\|thumb\|right\|Paella (Tammy)]]

	Source: https://www.billyparisi.com/easy-seafood-paella-recipe/		Source: https://www.billyparisi.com/easy-seafood-paella-recipe/

Tim: /* Directions */

2022-01-12T23:45:25Z

Directions

← Older revision		Revision as of 16:45, 12 January 2022
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	# Season the chicken well on both sides with salt and pepper. Set aside.		# Season the chicken well on both sides with salt and pepper. Set aside.
	# Add the oil to a large 13-inch paella pan over medium to medium-high heat and add the seasoned chicken and cook for 6-8 minutes per side or until browned and most of the way cooked.		# Add the oil to a large 13-inch paella pan over medium to medium-high heat and add the seasoned chicken and cook for 6 to 8 minutes per side or until browned and most of the way cooked.
	# Remove the chicken from the pan and set it aside.		# Remove the chicken from the pan and set it aside.
	# Add the onions to the pan and caramelize over low to medium heat for 10 minutes or until well browned.		# Add the onions to the pan and caramelize over low to medium heat for 10 minutes or until well browned.
	# Stir in the peppers and garlic and continue to cook and stir for 8-10 minutes or until the peppers are tender and roasted.		# Stir in the peppers and garlic and continue to cook and stir for 8 to 10 minutes or until the peppers are tender and roasted.
	# Add the tomatoes and cook for about 8-10 minutes or until the tomatoes are broken down.		# Add the tomatoes and cook for about 8 to 10 minutes or until the tomatoes are broken down.
	# Stir in the rice and saffron and cook for 3-4 minutes.		# Stir in the rice and saffron and cook for 3 to 4 minutes.
	# Next, add in the stock and season very well with salt and pepper and mix everything together until combined.		# Next, add in the stock and season very well with salt and pepper and mix everything together until combined.
	# Add back in the cooked chicken along with the mussels, clams, shrimp, and peas spread evenly throughout the pan.		# Add back in the cooked chicken along with the mussels, clams, shrimp, and peas spread evenly throughout the pan.

Tim: /* Ingredients */

2022-01-12T23:44:52Z

Ingredients

← Older revision		Revision as of 16:44, 12 January 2022
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	=== Ingredients ===		=== Ingredients ===

	* 6 to tal chicken parts 3 each thigh and drums		* 6 to tal chicken parts (3 each thigh and drums)
	* 2 tablespoons olive oil		* 2 tablespoons olive oil
	* 2 peeled and small diced small yellow onions		* 2 peeled and small diced small yellow onions
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	* 12 fresh mussels		* 12 fresh mussels
	* 6 fresh clams		* 6 fresh clams
	* 6 extra-large shrimp U10		* 6 extra-large shrimp (U10)
	* 1/2 cup peas		* 1/2 cup peas
	* sea salt and pepper to taste		* sea salt and pepper to taste

Tim: Created page with "Source: https://www.billyparisi.com/easy-seafood-paella-recipe/ === Ingredients === * 6 to tal chicken parts 3 each thigh and drums * 2 tablespoons olive oil * 2 peeled and small diced small yellow onions * 1 seeded and small diced red bell pepper * 3 finely minced cloves of garlic * 2 cored and medium diced fresh tomatoes * 4 ounces prepared squid * 2 teaspoons paprika * 2 cups bomba rice or short grain * pinch saffron threads * 4 cups chicken stock * 12 fresh mussels..."

2022-01-12T23:44:10Z

Created page with "Source: https://www.billyparisi.com/easy-seafood-paella-recipe/ === Ingredients === * 6 to tal chicken parts 3 each thigh and drums * 2 tablespoons olive oil * 2 peeled and small diced small yellow onions * 1 seeded and small diced red bell pepper * 3 finely minced cloves of garlic * 2 cored and medium diced fresh tomatoes * 4 ounces prepared squid * 2 teaspoons paprika * 2 cups bomba rice or short grain * pinch saffron threads * 4 cups chicken stock * 12 fresh mussels..."

New page

Source: https://www.billyparisi.com/easy-seafood-paella-recipe/

=== Ingredients ===

* 6 to tal chicken parts 3 each thigh and drums
* 2 tablespoons olive oil
* 2 peeled and small diced small yellow onions
* 1 seeded and small diced red bell pepper
* 3 finely minced cloves of garlic
* 2 cored and medium diced fresh tomatoes
* 4 ounces prepared squid
* 2 teaspoons paprika
* 2 cups bomba rice or short grain
* pinch saffron threads
* 4 cups chicken stock
* 12 fresh mussels
* 6 fresh clams
* 6 extra-large shrimp U10
* 1/2 cup peas
* sea salt and pepper to taste

=== Directions ===

# Season the chicken well on both sides with salt and pepper. Set aside.
# Add the oil to a large 13-inch paella pan over medium to medium-high heat and add the seasoned chicken and cook for 6-8 minutes per side or until browned and most of the way cooked.
# Remove the chicken from the pan and set it aside.
# Add the onions to the pan and caramelize over low to medium heat for 10 minutes or until well browned.
# Stir in the peppers and garlic and continue to cook and stir for 8-10 minutes or until the peppers are tender and roasted.
# Add the tomatoes and cook for about 8-10 minutes or until the tomatoes are broken down.
# Stir in the rice and saffron and cook for 3-4 minutes.
# Next, add in the stock and season very well with salt and pepper and mix everything together until combined.
# Add back in the cooked chicken along with the mussels, clams, shrimp, and peas spread evenly throughout the pan.
# Cook over low to medium heat for 20 minutes or until most of the stock is gone and barely bubbling on the top.
# Cover the pan and cook over low heat for 15 minutes.
# Garnish with optional chopped fresh parsley or cilantro.