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#1 – #001 - A Take On Paella
The very first episode of Two Tablespoons!
We’ll be discussing the classic Spanish dish, Paella, from some of the facts about it’s origins to our own twist on how to prepare it the Two Tablespoons way.
As promised, ingredients and a brief method are listed below if you want to have a go at our recipe at home.
If you like (or don’t like) what you hear, feel free to leave us a comment on Twitter and Instagram @TTablespoons and Subscribe to keep up to date with new episodes!
Bonus points if you leave a review on Spotify or Apple Podcasts.
Many thanks to the very talented Kevin MacLeod for the intro and outro music, links to his work are;
Intro
Wholesome by Kevin MacLeod
Link: https://incompetech.filmmusic.io/song/5050-wholesome
License: http://creativecommons.org/licenses/by/4.0/
Outro
Cool Vibes by Kevin MacLeod
Link: https://incompetech.filmmusic.io/song/3553-cool-vibes
License: http://creativecommons.org/licenses/by/4.0/
Ingredients
225g Jumbo Cooked King Prawns (frozen, safely defrosted)
1 x Onion
1 x Bell Pepper (any colour)
600g Skinless, Boneless Chicken Thigh Fillets
2 x Tbsp Olive Oil
2 x Chicken Stock Pots
Boiled Water
Smoked Paprika (powder)
Ground Tumeric
100g Spicy Chorizo (approx)
2 x garlic cloves
1 x cup sushi rice (approx)
(optional)
Dried Ancho Chilli Flakes
Dried Chipotle Chilli Flakes
Coriander or Parsley to garnish
Method
• Safely defrost prawns
• Chop up chicken to desired sized pieces
• Add olive oil to pan on medium heat for 1 min then add chicken and brown meat, seasoning with salt and pepper as you cook
• Once browned, set chicken aside
• Chop onion and add to pan with chicken juices and oil. Fry until softened
• Add sushi rice to pan and toast for 1-2 mins on med/low heat.
• Gradually add half the stock (1 cube and 500ml water approx) to the pan and let rice absorb liquid before adding more. Turn heat down to simmering temperature
• Dice chorizo and add to pan
• Add spices to taste (2 tsp of each suggested) plus chillis to taste if using
• Add chicken back to pan and stir in
• Increase heat, chop pepper and add to pan
• Continue to simmer ingredients together, adding more stock/liquid as necessary
• Cook for approx 30 mins or until rice has softened to your liking
• Grate and add garlic to pan and cook for a further 3-4 mins
• Stir in prawns until warmed through
• Garnish with Coriander or Parsley, serve and enjoy!
Support Two Tablespoons by donating to their Tip Jar: https://tips.pinecast.com/jar/two-tablespoons
View all episodes
By Andrew & Katerina BuchananThe very first episode of Two Tablespoons!
We’ll be discussing the classic Spanish dish, Paella, from some of the facts about it’s origins to our own twist on how to prepare it the Two Tablespoons way.
As promised, ingredients and a brief method are listed below if you want to have a go at our recipe at home.
If you like (or don’t like) what you hear, feel free to leave us a comment on Twitter and Instagram @TTablespoons and Subscribe to keep up to date with new episodes!
Bonus points if you leave a review on Spotify or Apple Podcasts.
Many thanks to the very talented Kevin MacLeod for the intro and outro music, links to his work are;
Intro
Wholesome by Kevin MacLeod
Link: https://incompetech.filmmusic.io/song/5050-wholesome
License: http://creativecommons.org/licenses/by/4.0/
Outro
Cool Vibes by Kevin MacLeod
Link: https://incompetech.filmmusic.io/song/3553-cool-vibes
License: http://creativecommons.org/licenses/by/4.0/
Ingredients
225g Jumbo Cooked King Prawns (frozen, safely defrosted)
1 x Onion
1 x Bell Pepper (any colour)
600g Skinless, Boneless Chicken Thigh Fillets
2 x Tbsp Olive Oil
2 x Chicken Stock Pots
Boiled Water
Smoked Paprika (powder)
Ground Tumeric
100g Spicy Chorizo (approx)
2 x garlic cloves
1 x cup sushi rice (approx)
(optional)
Dried Ancho Chilli Flakes
Dried Chipotle Chilli Flakes
Coriander or Parsley to garnish
Method
• Safely defrost prawns
• Chop up chicken to desired sized pieces
• Add olive oil to pan on medium heat for 1 min then add chicken and brown meat, seasoning with salt and pepper as you cook
• Once browned, set chicken aside
• Chop onion and add to pan with chicken juices and oil. Fry until softened
• Add sushi rice to pan and toast for 1-2 mins on med/low heat.
• Gradually add half the stock (1 cube and 500ml water approx) to the pan and let rice absorb liquid before adding more. Turn heat down to simmering temperature
• Dice chorizo and add to pan
• Add spices to taste (2 tsp of each suggested) plus chillis to taste if using
• Add chicken back to pan and stir in
• Increase heat, chop pepper and add to pan
• Continue to simmer ingredients together, adding more stock/liquid as necessary
• Cook for approx 30 mins or until rice has softened to your liking
• Grate and add garlic to pan and cook for a further 3-4 mins
• Stir in prawns until warmed through
• Garnish with Coriander or Parsley, serve and enjoy!
Support Two Tablespoons by donating to their Tip Jar: https://tips.pinecast.com/jar/two-tablespoons