Hi, guys! I'm Masa!
I'd like to show you how to use a normal frypan
to make a tasty
rice cuisine
It's called
(Japanese),
which is a simple Spanish chicken paella.
Traditionally, cooking paella involves
complicated parts, such as
using a specialised paella pan which can be baked
inside an oven, and controlling the texture of the rice.
This time I'll show you, using a simple frying-pan,
we don't need an oven, just put it on the stove,
heat it up,
and the result will really surprise you!
The ingredients this time are really easy to get,
but still can mak
a tasty and exotic dish! Let's get started!
1 chicken thigh
Remove the bones
Don't throw it away, cook it with the rice!
Fillet the meat
Nick the meat to prevent it shrinks
Some salt and pepper
On both sides of the meat
A quarter of an onion
Dice it nice and fine
10g carrots
Mince
2~3 cloves of garlic
Break them
Turn up to medium heat
Skin side down into the pan
With the bone as well
Garlic in
Rub some rosemary
In the pan, there it goes
(Rub it first for more fragrance!)
Low heat and keep on searing..
Put the garlic on top of the meat or it'll burn
Skin is now golden
Take them all out from the pan
(What we need at this stage is the smell from the skin)
(So we don't need the sear the other side)
(Don't worry! The meat will keep on cooking with the rice later)
Use the rest of the chicken oil to fry the veges
Medium heat till the onions turn yellow
Garlic back in
1 tsp of butter
Let it melt
Rinsed Jasmine rice about 30 minutes
(If you like the chewy texture, add them straight in, or other kinds of rice, it's up to you!)
Make a toss
1/2 tsp dried mixed herbs
180cc chicken stock
1/2 tsp of salt
Spread evenly
Cut into edible sizes
Put them in skin side up
And the bone as well
Lid on
Turn to low heat
Keep on cooking about 5 minutes
Proteins,
will turn really rubbery when you cook them too long
So this time I let
the flavors from the skin pop out,
then add in the stock
and put the meat back in on top.
You can use other proteins as well,
shrimps are great! Don't need to fry them first,
before you put the lid on,
place raw shrimps on top,
lid on, done!
5 minutes later, turn off the heat.
Keep on steaming for 10 minutes
The rice isn't cooked through yet, use the heat to get things done
Don't open the lid!
10 minutes later..
Okay
Time's up!
We can open it now but still,
I really want some rice crust underneath!
So, I don't want it open right now,
but keep on cooking instead!
Let me just.. turn the stove on.
Turn on to medium heat
Turn the stove again,
and let it sear at the bottom!
Pay attention to sound! If you hear
the sizzling sound, then off the heat, finished!
That's the sizzling sound!
Off the heat..
Now let's take away the lid,
you can smell the fragrance from
the chicken,
rosemary, other herbs, and butter!
Lots of flavors in there!
Open!
Now a tasty
Italian(?
Spanish
paella
is done!
Parpica
Smells really good! I haven't even started yet!
You can smell lots of things here,
really mouth-watering!
Let's dig in!
This is so good!
Chicken is really tender,
because it has a
flavor from the skin, as for the rice,
cooked with rosemary,
and the oil from the chicken,
Then add butter,
the flavor of butter, veges, are all absorbed
into the rice! So the flavor is really complicated but tasty!
Also, there is a little bit of rice crust at the bottom,
so the fragrance is really great!
Really a delicacy! I personally think
using only a frying-pan, put in all the ingredients, when it's done,
place the pan on the table, get the amount of rice you need,
then share with your friends is much better! Also
the pan will keep the rice from cooling down!
Really good! Usually, we'll use olive oil,
that is fine, but, in my opinion,
I still prefer adding butter!
It really adds
a milky flavor, so,
the flavor will be much more
luxurious!
And a glass of white wine, the BEST!
I'm blessed!
Awesome!
If you want to have some exotic,
and tasty dish like this,
you must try this out! Thanks for watching!