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@nganhabeii: Oi xinh thíiiii 😽 #xuhuong #fybシ #reviewlamdep

nganhabeii
nganhabeii
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Region: VN
Thursday 22 October 2026 03:10:43 GMT
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vinhnguyen3619
Vinh Quang :
[Ấm lòng][Ấm lòng][Ấm lòng]
2026-10-30 04:02:59
0
manhduy6789
Hà Mạnh Duy :
😁😁😁
2026-10-22 03:46:01
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manhluongls87
MạnhLS :
🥰🥰🥰
2026-10-22 03:25:03
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t_khang_200
Kang Kang💥 :
❤️❤️❤️
2026-11-04 17:00:41
0
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Authentic Spanish Paella 🥘🇪🇸 recipe ⬇️ Serves 6-8 5 oz Spanish chorizo, diced 1 lb chicken thighs, cut into 1/2 inch chunks 2 tbsp olive oil 1 yellow onion, finely diced 1 red bell pepper, finely diced 5 cloves garlic, minced 1 14 oz canned diced tomatoes 1-2 bay leaves 2 tsp smoked paprika 1 cup dry white wine 3 cups bomba or Valencia rice 1 pinch of saffron threads 5-6 cups chicken or seafood stock 1 lb shrimp deveined 2 large lobster tails, deveined and split in half 2 lemons, cut into wedges for serving fresh parsley for garnish In a large pan on medium high heat, sauté chorizo until crispy. Use leftover grease to sear chicken thighs. Once they develop some nice color remove from the pan. Add in onion and red bell pepper and cook until softened. Add in your garlic and mix until fragrant. Pour tomatoes, bay leaves and paprika. Mix and pour wine. Let it simmer and evaporate most of it. Add in rice, mix around and slightly toast it. Add your proteins back in along with a pinch of saffron threads. Pour chicken stock over rice. Jiggle pan side to side to balance out the rice. Let this cook uncovered for 15-18 minutes of medium low heat. You may have to use more water depending on your pan and burner. Once the rice is softened, layer your lobster tails flesh side down and your shrimp. Cover with aluminum foil for a few minutes and once the lobster is bright red you’re good to go. Garnish with lemon and parsley. #paella #paellas #paellalovers #spanishfood #onepotmeal
Authentic Spanish Paella 🥘🇪🇸 recipe ⬇️ Serves 6-8 5 oz Spanish chorizo, diced 1 lb chicken thighs, cut into 1/2 inch chunks 2 tbsp olive oil 1 yellow onion, finely diced 1 red bell pepper, finely diced 5 cloves garlic, minced 1 14 oz canned diced tomatoes 1-2 bay leaves 2 tsp smoked paprika 1 cup dry white wine 3 cups bomba or Valencia rice 1 pinch of saffron threads 5-6 cups chicken or seafood stock 1 lb shrimp deveined 2 large lobster tails, deveined and split in half 2 lemons, cut into wedges for serving fresh parsley for garnish In a large pan on medium high heat, sauté chorizo until crispy. Use leftover grease to sear chicken thighs. Once they develop some nice color remove from the pan. Add in onion and red bell pepper and cook until softened. Add in your garlic and mix until fragrant. Pour tomatoes, bay leaves and paprika. Mix and pour wine. Let it simmer and evaporate most of it. Add in rice, mix around and slightly toast it. Add your proteins back in along with a pinch of saffron threads. Pour chicken stock over rice. Jiggle pan side to side to balance out the rice. Let this cook uncovered for 15-18 minutes of medium low heat. You may have to use more water depending on your pan and burner. Once the rice is softened, layer your lobster tails flesh side down and your shrimp. Cover with aluminum foil for a few minutes and once the lobster is bright red you’re good to go. Garnish with lemon and parsley. #paella #paellas #paellalovers #spanishfood #onepotmeal

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