@liminalale: fall is here 🍂

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Region: US

Sunday 20 September 2026 15:00:37 GMT

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No Watermark .mp4 (6.34MB) No Watermark(HD) .mp4 (7.06MB) Watermark .mp4 (5.7MB) Music .mp3

Comments

𖣂︎ :

I love fall

2026-09-20 22:14:59

1

Ņicole🥥🍂🐻 :

Earlyyy

2026-09-20 15:03:55

0

🐋🫧ℳ𝒾𝓂𝒾🦦🌸 :

Woww I love this vibe 🍁🍂

2026-09-20 15:06:01

0

CRAXK_ :

real and peaceful

2026-09-20 20:10:42

0

EliasAren :

Great stuff, keep it up 🫡

2026-09-20 15:04:25

1

DAVID :

real

2026-09-20 17:03:25

1

𝙽𝚘𝚊’𖣂 :

Real

2026-09-20 15:20:01

1

safe5999 :

Hm

2026-09-20 15:05:30

1

g4 :

first

2026-09-20 15:03:10

0

Eswa :

real

2026-09-20 19:12:34

1

To see more videos from user @liminalale, please go to the Tikwm homepage.

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💓💓💓💓💓💖💖💖💖💖💖💖💖#nodoivaytra #capcut #huynhhongloan #nguyenquoctruongthinh #ilovetiktok

ONE POT SEAFOOD PAELLA BROTHY RICE All the sunshine flavours of a seafood paella, smoky peppers, seafood and a rich tomato sauce but made super simple with this throw in all in one pot recipe. Saffron and white wine are optional if you have them, but even without, it’s great. You’ll need to serve 2 570 kcal & 50g protein 1 tbsp olive oil 1 white onion, finely diced 1 red pepper, diced 1 green pepper, diced 1 small red chilli, finely sliced (or a pinch of chilli flakes) 3 cloves garlic, finely minced 2 tsp smoked paprika 1 tbsp tomato purée A pinch of saffron threads (optional but very worth it!!) 100ml dry white wine 1 x 400g tin chopped tomatoes 1 chicken stock cube 100g brown rice (short grain if possible) 400g frozen mixed seafood (no need to defrost) 2x cod fillets, diced into bite-sized chunks Fresh parsley, lemon wedges and bread to serve Heat the olive oil in a wide, shallow pan over medium heat. Add the diced onion, red pepper, and green pepper with a generous pinch of salt, and cook for 5–6 minutes until softened and starting to caramelise. Stir in the garlic and chilli and cook for another minute. Add the smoked paprika and cook for 30 seconds to toast the spices and bring out their aroma. Stir through the tomato purée and cook for 1–2 minutes until darker and fragrant. Add the white wine and cook for 2-3 minutes. Pour in the chopped tomatoes, fill the tin back up with water and add, along with the stock cube. If using, add the saffron now too. Bring the mixture to a simmer. Stir in the brown rice and cook uncovered over a gentle simmer for about 25–30 minutes, stirring occasionally. Top up with an extra splash of hot water as needed to keep the consistency loose and brothy, you want the rice tender but still saucy. When the rice is almost cooked, stir in the diced cod and add the frozen seafood and cook for another 4-5 minutes until all the seafood is hot and cooked through. Taste and season generously with salt, pepper, and a good squeeze of lemon juice. Scatter over plenty of fresh parsley and serve straight from the pan, with extra lemon wedges on the side and a drizzle of olive oil and hunk of bread. #healthyrecipes #healthyfood

ONE POT SEAFOOD PAELLA BROTHY RICE All the sunshine flavours of a seafood paella, smoky peppers, seafood and a rich tomato sauce but made super simple with this throw in all in one pot recipe. Saffron and white wine are optional if you have them, but even without, it’s great. You’ll need to serve 2 570 kcal & 50g protein 1 tbsp olive oil 1 white onion, finely diced 1 red pepper, diced 1 green pepper, diced 1 small red chilli, finely sliced (or a pinch of chilli flakes) 3 cloves garlic, finely minced 2 tsp smoked paprika 1 tbsp tomato purée A pinch of saffron threads (optional but very worth it!!) 100ml dry white wine 1 x 400g tin chopped tomatoes 1 chicken stock cube 100g brown rice (short grain if possible) 400g frozen mixed seafood (no need to defrost) 2x cod fillets, diced into bite-sized chunks Fresh parsley, lemon wedges and bread to serve Heat the olive oil in a wide, shallow pan over medium heat. Add the diced onion, red pepper, and green pepper with a generous pinch of salt, and cook for 5–6 minutes until softened and starting to caramelise. Stir in the garlic and chilli and cook for another minute. Add the smoked paprika and cook for 30 seconds to toast the spices and bring out their aroma. Stir through the tomato purée and cook for 1–2 minutes until darker and fragrant. Add the white wine and cook for 2-3 minutes. Pour in the chopped tomatoes, fill the tin back up with water and add, along with the stock cube. If using, add the saffron now too. Bring the mixture to a simmer. Stir in the brown rice and cook uncovered over a gentle simmer for about 25–30 minutes, stirring occasionally. Top up with an extra splash of hot water as needed to keep the consistency loose and brothy, you want the rice tender but still saucy. When the rice is almost cooked, stir in the diced cod and add the frozen seafood and cook for another 4-5 minutes until all the seafood is hot and cooked through. Taste and season generously with salt, pepper, and a good squeeze of lemon juice. Scatter over plenty of fresh parsley and serve straight from the pan, with extra lemon wedges on the side and a drizzle of olive oil and hunk of bread. #healthyrecipes #healthyfood

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