@samo...12: ف…س…ټ…د……….🥀🌸#ftypシ। #fyttttttttttttttttttttttttttttttttttt #fyyyyyyyyyyyyyyyy #fytiktokpage #fyt #foryoupageofficiall #foryoupage #letafghangirlslearn #fytシ #foryou

ＳＡＭＯ 🌸

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Tuesday 26 November 2024 15:07:04 GMT

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ＳＡＭＯ 🌸 :

په ډیرې بښنې سره په هغه بلې ویډېو کې د شاعر په نوم کې لږ څه تیروتنه شوې وه🌸

2024-11-26 15:25:38

3

جــنـون…🌸 :

🌸🌸🌸

2024-11-26 15:17:02

2

ZARGAR🌸 :

🌸🥀

2024-11-26 15:08:43

2

🦁Baran Afg🦁 :

واه 🥰 جار شم پردیس صېب بار بار یی اورم 👑❤️

2024-11-26 15:24:01

1

Sohail Abbas :

😍😍😍

2024-11-26 15:30:04

1

🌴🕊ꜱᴜᴅᴀɪꜱ ᴊᴀᴀɴ🌴🕊 :

Had de yrrr❤️

2024-11-26 15:46:40

1

afghan_icase :

💜✨

2024-11-26 16:07:10

1

safi :

❤❤❤

2024-11-26 16:58:00

1

👉(🍁SAGAR🦅)☑️ :

💕💕💕

2024-11-26 19:05:55

1

Asim Hairan :

ملګرو د ښکلو شعرونو لپاره زما ایډۍ ته راشئ مننه 💯❤🥰

2024-12-10 16:58:46

0

سیدامین دورانی :

🥰🥰🥰

2024-12-04 14:56:18

0

ژوند ارمان :

دا د ممتاﺯ اورکزي صيب غزل دى

2024-12-09 20:20:49

0

معـتصم :

🥰🥰🥰

2024-12-08 20:39:01

0

ᴵ̶ᴹ̶꯭↷ب‍ ‍ا ࡑط‍ꜛꜜ❰̶꯭͞♥️̶꯭͞⃟❱𖧞 :

🥺🥺🥺

2024-12-08 05:12:48

0

ابرار شیرزاد :

❤❤❤

2024-12-08 04:07:12

0

Dٰr : Hassan 🧑‍⚕️ :

had de yarrrrrrrrrr✌️✌️

2024-12-06 18:54:35

0

࿐☆{♡¿?B¿?♡}☆࿐ :

🥰🥰

2024-12-05 19:13:46

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𝐂𝐮︎︎𝐫𝐬𝐞𝐝𝐒𝐨𝐮𝐥女 :

🖤🖤🖤

2024-12-05 16:42:22

0

Babar khan :

Da ghaxal da arshad jan shahkar d ror me

2024-12-04 16:00:04

0

😘 B.A 💥 :

🤭🤭🤭

2025-01-12 15:26:44

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SOخAIL KHاN :

🥰🥰🥰

2024-12-14 04:10:49

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Akhtar 05 🩺 :

❤️❤️❤️

2024-12-14 06:23:54

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◥꧁𝑴𝒐𝒉𝒎𝒂𝒏𝒅 𝒁𝒂𝒍𝒎𝒊꧂◤ :

❤❤❤

2024-12-15 14:41:45

0

Kpk_Pigeon :

❤️❤️❤️

2024-12-18 07:17:02

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Kpk_Pigeon :

💯💯💯

2024-12-18 07:17:04

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Save this Seafood Paella recipe! For National Spanish Paella Day, I wanted to learn how to make Paella with the help from my friend Christian from Mestizo Paella Here’s the recipe he typed up for us. Recipe for one person: - Olive oil: 2 tbsp - Salt to taste - Diced tomatoes: 2 tbsp - Diced bell peppers: 2 tbsp - Diced onions: 2 tbsp - Minced garlic: 1 tbsp (or to your hearts desire!) - Semi-sweet smoked paprika: 1 tsp - Saffron: 5 strands - White wine: splash - Vegetable broth: 1 1/4 cups - Bomba rice: 1/2 cup - Scallops: 3 oz - Clams: 2 oz (no shell) or 6 oz (in shell) - Shrimp: 4 shrimps 1. Heat oil in a pan over medium-high heat. 2. Add onions and cook for 2 minutes. 3. Add garlic and cook until fragrant. 4. Add tomatoes and bell peppers. 5. Cook the mixture down until most of the water has evaporated and it has thickened (approximately 15 minutes). 6. Sprinkle paprika into the soffrito and mix well. 7. Move the soffrito to the edges of the pan and add saffron strands or powder. 8. Use white wine to bloom the saffron and deglaze the pan. Cook for 2-3 minutes or until the wine has evaporated. 9. Add scallops into the soffrito and cook for 1-2 minutes. 10. Add broth and bring it to a smooth rolling boil. 11. Add rice and spread it evenly throughout the pan. 12. Let the rice cook for 10-12 minutes without stirring. 13. With about 5 minutes left, gently place shrimp on top of the rice and clams facing down into the rice. 14. Watch the rice as the water evaporates and the rice starts to peak out. 15. Once most of the rice is above the water line, turn the heat down to low. 16. Cook on low, undisturbed, for 10-15 minutes. 17. After 5 minutes of cooking on low, sprinkle peas and corn on top of the paella. 18. Observe the rice and check for liquid/bubbling at the edge and bottom of the pan. Check for soccarat on the bottom of the pan by gently poking it with the back of a spoon. If there’s resistance, soccarat has formed; if it’s easy to push through, cook for a little longer. 19. Let the paella rest for 5 minutes and enjoy! #paellarecipe #nationalspanishpaelladay

Save this Seafood Paella recipe! For National Spanish Paella Day, I wanted to learn how to make Paella with the help from my friend Christian from Mestizo Paella Here’s the recipe he typed up for us. Recipe for one person: - Olive oil: 2 tbsp - Salt to taste - Diced tomatoes: 2 tbsp - Diced bell peppers: 2 tbsp - Diced onions: 2 tbsp - Minced garlic: 1 tbsp (or to your hearts desire!) - Semi-sweet smoked paprika: 1 tsp - Saffron: 5 strands - White wine: splash - Vegetable broth: 1 1/4 cups - Bomba rice: 1/2 cup - Scallops: 3 oz - Clams: 2 oz (no shell) or 6 oz (in shell) - Shrimp: 4 shrimps 1. Heat oil in a pan over medium-high heat. 2. Add onions and cook for 2 minutes. 3. Add garlic and cook until fragrant. 4. Add tomatoes and bell peppers. 5. Cook the mixture down until most of the water has evaporated and it has thickened (approximately 15 minutes). 6. Sprinkle paprika into the soffrito and mix well. 7. Move the soffrito to the edges of the pan and add saffron strands or powder. 8. Use white wine to bloom the saffron and deglaze the pan. Cook for 2-3 minutes or until the wine has evaporated. 9. Add scallops into the soffrito and cook for 1-2 minutes. 10. Add broth and bring it to a smooth rolling boil. 11. Add rice and spread it evenly throughout the pan. 12. Let the rice cook for 10-12 minutes without stirring. 13. With about 5 minutes left, gently place shrimp on top of the rice and clams facing down into the rice. 14. Watch the rice as the water evaporates and the rice starts to peak out. 15. Once most of the rice is above the water line, turn the heat down to low. 16. Cook on low, undisturbed, for 10-15 minutes. 17. After 5 minutes of cooking on low, sprinkle peas and corn on top of the paella. 18. Observe the rice and check for liquid/bubbling at the edge and bottom of the pan. Check for soccarat on the bottom of the pan by gently poking it with the back of a spoon. If there’s resistance, soccarat has formed; if it’s easy to push through, cook for a little longer. 19. Let the paella rest for 5 minutes and enjoy! #paellarecipe #nationalspanishpaelladay

@Rodrigo Vincenzi #rodrigovincenzicy #casamento #mulhersabia #sabedoria #status

@Rodrigo Vincenzi #rodrigovincenzicy #casamento #mulhersabia #sabedoria #status

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